Name: Mac and cheese
Total time: 55 min
Yield: 6
Cuisine: american
Ingredients: elbow macaroni — 400 g; cheddar cheese — 300 g; milk — 700 ml; butter — 60 g; all-purpose flour — 3 tbsp; mustard — 1 tsp; salt; ground black pepper

How to cook

Pasta

Cook the macaroni in salted water for 2 minutes less than the packet says and drain. They will finish cooking in the oven.

Cheese

Coarsely grate the cheese and set aside a handful for the topping. Preheat the oven to 200 °C and warm the milk.

Dressing

Melt 50 g of the butter in a saucepan over medium heat, add the flour and stir for a minute without letting it brown.

Sauce

Pour in the warm milk a little at a time, whisking until smooth after each addition. Simmer, stirring, for 5 minutes until the sauce thickens to the consistency of thin cream.

Cold milk makes a hot roux go lumpy, which is why you warm it first.

Cheese sauce

Take the sauce off the heat, add the cheese, mustard, salt and pepper and stir until the cheese melts.

Mold

Mix the sauce with the macaroni, spoon into a dish greased with the remaining butter and sprinkle with the reserved cheese.

Roasting

Bake at 200 °C for 20 minutes until golden on top.

Resting

Let it stand for 5 minutes so the sauce sets. Done!