Classic Macaroni & Cheese!

This is how you make a quick macaroni & cheese! This recipe is somewhere between the boxed macaroni & cheese and the old fashioned baked version… quick & easy but still gooey and delicious. The ultimate comfort food!

You’ll need:

  • 2 servings macaroni pasta (elbows, shells, cavatappi, or ziti)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup (2 dl.) milk
  • 1 cup+ (2 dl.) shredded cheese (I used cheddar, gräddost, feta, and Parmesan)
  • parsley (optional)
  • a little cornstarch (majsmjöl)

Tip: Having a hard time getting your cheese sauce to melt smoothly? This is often the case with cheddar cheese. A little trick is to mix in a sprinkle of cornstarch into the shredded cheese. This helps to keep the shreds from clumping together when they melt!

You can use nearly any kind of cheese, but if mixing different cheeses try to use something sharp (like cheddar or Monterrey jack), something that melts well (like Gruyere, provolone, or Gouda), and something salty (like feta or Parmesan).

New to cooking? Check out my kid-friendly cooking instructions in this blog post: “Happy Birthday Mac & Cheese!”

How to:

First, cook the macaroni according to the package. You can use about four handfuls for two people. Cook the pasta ‘al dente’ which means cooked but still a bit chewy. You don’t want overdone pasta. Let the pasta sit aside while you make the sauce.

In the same pot, put in about 2 tablespoons butter, and 1 tablespoon flour (it doesn’t have to be exact). Then turn on the stove to medium and whisk to mix the butter and flour.(This is called a roux and is the first step to many sauces)

Once that’s bubbling, slowly pour in about 1 cup (2 dl.) milk. Stir until the mixture is thicker, then turn down the heat to low.

Now, add your cheese! I recommend (at least) 1 cup (2 dl.) of cheese, but its up to you! Add a little cheese at a time to avoid clumping.

Finally, add in your cooked macaroni and mix together. I often add in some parsley or green onion for a little freshness and color.

And then your done! You will never want to eat mac and cheese from a box again!

A little trivia: the orange color in yellow cheddar and Colby is from annatto seed. It’s added.

Leftovers: to reheat, put mac & cheese in a pot with a splash of milk, and reheat on the stove. This way it will be nice and creamy again!

Easy Macaroni & Cheese! | Americulinariska