Quick Mac and Cheese

Macaroni coated in a creamy, melting sauce, baked for a crispy finish. Cheddar and Gruyère combine to create a smooth texture and robust flavor.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 726
• Protein: 28 g
• Carbs: 57 g
• Fat: 42 g

Ingredients

• 250 g Dried Asian wheat and egg noodles, plain
• 175 g Cheddar cheese
• 75 g Gruyère cheese
• 125 g Heavy whipping cream 35% fat
• 350 g Semi-skimmed milk
• 35 g Wheat flour
• 35 g Salted butter

Instructions

1. Cook the pasta

   Cook 250 grams of pasta in a large pot of boiling salted water until al dente. Drain and set aside.

2. Prepare the béchamel

   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. Incorporate the cheese

   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. Mix and gratinate

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 180°C to restore crispiness.