Quick Mac and Cheese
Ingredients
- 250 gDried Asian wheat and egg noodles, plain
- 175 gCheddar cheese
- 75 gGruyère cheese
- 125 gHeavy whipping cream 35% fat
- 350 gSemi-skimmed milk
- 35 gWheat flour
- 35 gSalted butter
Method
Macaroni coated in a creamy, melting sauce, baked for a crispy finish. Cheddar and Gruyère combine to create a smooth texture and robust flavor.
- 1
Cook 250 grams of pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- 2
In a saucepan, melt 35 grams of butter. Add 35 grams of flour and stir to form a roux. Gradually incorporate 350 ml of milk and 125 grams of cream, stirring until thickened.
- 3
Add 175 grams of grated cheddar and 75 grams of Gruyère to the béchamel, reserving a handful for the gratin. Stir until the cheese is melted.
- 4
Preheat the oven to 200°C. Mix the pasta with the cheese sauce. Pour into a gratin dish, sprinkle with the reserved cheese, and bake for 15 minutes until the top is golden.
Frequently asked questions
How do you get this dish right?
- Use macaroni pasta for better sauce absorption.
- Do not rinse the pasta after cooking; the starch helps bind the sauce.
- For a stronger flavor, add a pinch of nutmeg to the béchamel.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 180°C to restore crispiness.
