Recipe: Mac&Cheese (2 persons).
Ingredients:
For the Pasta:
1½ cups (150g) elbow macaroni or any short pasta
Water and a pinch of salt (for boiling)
For the Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups (375ml) whole milk (or any milk of choice)
1 cup (100g) shredded sharp cheddar cheese
¼ cup (25g) shredded parmesan cheese (optional for extra flavor)
½ teaspoon mustard powder (optional, for depth of flavor)
Salt and pepper to taste
Optional Toppings:
¼ cup breadcrumbs
1 tablespoon butter (melted)
A pinch of paprika (optional)
Fried onions
Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil.
Add the macaroni and cook according to package instructions until al dente (around 7-8 minutes).
Drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat.
Stir in the flour and whisk constantly for about 1 minute to make a roux. It should look smooth and slightly golden.
Gradually pour in the milk while whisking to avoid lumps.
Cook for 3-5 minutes, stirring often, until the mixture thickens enough to coat the back of a spoon.
Lower the heat and add the shredded cheddar and parmesan cheeses. Stir until melted and smooth.
Add mustard powder (if using), and season with salt and pepper to taste.
3. Combine:
Add the drained macaroni to the cheese sauce.
Stir until the pasta is well coated.
4. Optional Topping (For Baking):
Preheat your oven to 375°F (190°C).
Transfer the mac & cheese to a small baking dish.
Mix breadcrumbs with melted butter and sprinkle over the top.
Bake for 10-15 minutes until the top is golden and crispy.
Serving Suggestions:
Serve immediately with a side salad or garlic bread for a complete meal. Enjoy! 😋
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