Mac and Cheese

Today we’re making Mac and Cheese. This dish is incredibly popular; it is enjoyed around the world. The classic version uses simple cheddar; nowadays, it is common to use Mozzarella or Gruyère, combined with a butter-flour roux.

Many people are unaware that this dish has roots that trace back to the 1700s. There are two versions of this dish: Baked Mac and Cheese and Stove-Top Mac and Cheese. The baked version has a crispy golden crust. It takes a little longer than the stove-top version. However, both are equally comforting. You can add a range of fillings to the mac and cheese, such as bell peppers, cold meats, and other proteins.

Ingredients

Elbow pasta, Onion, Garlic cloves, can of corn, Flour, Milk, Red pepper, Fresh cream, Butter, Fresh parsley, White Cheddar cheese, Yellow Cheddar cheese, Breadcrumbs, Ground nutmeg, paprika powder, salt, and white pepper.

Elbow pasta is a favourite for mac and cheese; however, you can also use penne pasta. Onions and garlic add a savoury sweetness. Corn and Red pepper add crunch. Fresh cream, butter, and milk add creaminess. White Cheddar and Yellow Cheddar cheese give this dish a sharp taste. The béchamel sauce is complemented with additional spices, including nutmeg, paprika, salt, and white pepper.

Instructions

Peel the onions, and wash the red pepper. Cut the onion and red pepper into small cubes. Mince the garlic cloves. Drain the can of sweet corn and rinse under water to wash out the brine.

Preheat a pan on medium-low, then add cooking oil, onion, and garlic. Sauté the aromatics for four to eight minutes, stirring occasionally. 

Add the red pepper and sweetcorn to the pan, then stir to combine. Sauté the vegetables for another three to four minutes, stirring occasionally. Lightly season with salt and pepper.

Begin boiling the pasta. Set the sautéed vegetables aside. To make the roux, prepare a small amount of flour, cooking cream, butter, milk, cheeses, ground nutmeg, and paprika powder. If you have these ingredients ready to go, the process will be a lot easier.

To make the béchamel sauce, first make the roux, the flour and butter acts as a thickening agent for the mac and cheese sauce. Preheat a pot on the lowest heat setting, then melt the butter. When the butter is completely melted and starts to bubble, add the flour to the pot and stir immediately to mix. Continue stirring until the flour and butter are thoroughly combined.

Once the roux is a golden colour, it is ready. Use a small whisk for accurate results. This process will take about twenty seconds, so stay attentive. Then pour the milk into the pot and continue stirring until it starts to bubble and emulsify.

Add the yellow and white cheddar cheeses to the pot and stir continuously. The cheeses need to melt completely, which takes about six to seven minutes, and they will continue to melt even after the heat is turned off. Avoid overcooking the mixture. Allow the mixture to sit after the mentioned time, it will thicken up after a few minutes.

When the cheeses have completely melted, add the nutmeg, ground white pepper, and paprika powder to the béchamel sauce, then stir to combine. Drain the pasta and add the elbow macaroni, vegetables, and béchamel sauce to a pot and stir until combined.

Make sure to gently scoop the ingredients from the bottom up to maintain the pasta’s shape. Transfer the macaroni mixture to a casserole and spread it evenly. Then, add a generous amount of cheese on top.

The cheese on top adds extra flavour and texture, and helps hold the macaroni together when it’s served. You can add more cheese if you like that extra cheesy layer on top of the mac and cheese. If you are using a cheese that is low on salt, you can lightly sprinkle the top of the mac and cheese with salt and ground black pepper or white pepper. This will add more flavour to the mac and cheese.

Sprinkle breadcrumbs all over the macaroni. The breadcrumbs in this recipe are lightly seasoned, which adds even more complex flavour to the dish, and, after baking, they add a subtle, crunchy texture to every bite. Bake the macaroni for twenty minutes at 150 °C / 300°F. 

Garnish with parsley and serve the macaroni while it is hot. That’s it, the mac and cheese is ready to enjoy with your family.

What to Serve with Mac and Cheese?

Mac and cheese is delicious and fulfilling, and it pairs well with other main dishes like meat, salad, bread, or pickles. For protein, buffalo chicken wings, grilled steak, and brisket pair well with mac and cheese. Enjoying the mac and cheese with a fresh green salad or tangy pickle will cut through its rich flavour. Garlic bread or buttered dinner rolls also pair well with creamy mac and cheese.

How to Store and Reheat Mac and Cheese?

Allow the mac and cheese to cool down to room temperature before storing it in the fridge. Once cooled, transfer the pasta to an airtight container and store it in the refrigerator; it will last for three to five days. Freezing the pasta is not recommended. The best way to reheat the mac and cheese is the microwave. Place the mac and cheese in a microwave-safe dish and cover with a microwave-safe lid to prevent drying out, and heat for thirty to forty seconds.