Macaroni cheese

Name: Macaroni cheese
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Ingredients: Cellentani pasta 21 oz; Breadcrumbs ¼ cup; Butter 2 tbsp; Butter 5 tbsp; Type 00 flour 0.8 cup; Whole milk 4 ¼ cups; Fontina cheese 8.8 oz; Emmentaler cheese 8.8 oz; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese grated 3.5 oz

it de fr es br

1068

Calories per serving

Vegetarian

Energy Kcal 1068
Carbohydrates g 109.7
of which sugars g 13.2
Protein g 46.6
Fats g 49.2
of which saturated fat g 28.54
Fiber g 3.3
Cholesterol mg 151
Sodium mg 820

Difficulty: Easy
Prep time: 45 min
Cook time: 25 min
Serving: 6
Cost: Low

PRESENTATION

Soft, golden, and bubbling with cheese, macaroni and cheese shows up again and again at busy weeknight dinners and lazy weekends alike. Big platters of rich and creamy comfort food always grab attention at family celebrations, potlucks, or even just on the couch with a cozy movie. That thick, velvety cheese sauce covering every piece of soft macaroni is what makes this macaroni and cheese such a timeless crowd pleaser—kids smile when they see it, grandparents almost always ask for seconds, and everyone's excited once they catch that first sniff of that cheesy aroma filling the kitchen. Since the top is baked until golden and just a little crispy, good texture shines through in every bite without losing any soft or gooey layers underneath. Nice and simple, it's a dish made for families who want something baked mac and cheese-centric on their table—something that both comforts and delights in a very real, no-fuss way.

Families crave baked mac and cheese not just for everyday dinners, but for those times when easy favorites are the best way to bring everyone together. Dreamy, melty cheese blends mean every bite feels a little bit special, even when you serve it right out of the dish while it's still moist and warm—DELICIOUS right to the very last spoonful. Home cooks often reach for an easy mac and cheese recipe because it’s so flexible: serve as a main with a simple salad or alongside barbecue, and everyone comes back for more. Some folks toss in crumbled bacon or drizzle a little hot sauce over the top... always works great for hungry kids or friends who want a little extra flavor on game day. This great classic is truly for all ages (little ones, picky teens, even grownups who just want a nice cheesy meal that’s not complicated). It’s pretty much the ‘always welcome’ dish for busy families—amazing on holidays, at lunches, dinners, or whenever you just need warm, reliable comfort food that brings everyone together around one table.

INGREDIENTS

1068

Calories per serving

Cellentani pasta 21 oz (600 g)

Breadcrumbs ¼ cup (30 g)

Butter 2 tbsp (30 g)

for the cheese cream: Butter 5 tbsp (70 g); Type 00 flour 0.8 cup (100 g); Whole milk 4 ¼ cups (1 l); Fontina cheese 8.8 oz (250 g); Emmentaler cheese 8.8 oz (250 g); Nutmeg to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - grated

Preparation

How to prepare Macaroni cheese

To make macaroni and cheese, first cut all the cheeses into pieces, removing the rind 1; place them in a mixer 2 (if you don't have one, grate them by hand) and chop them 3.

Then prepare the cheese cream: in a pot, melt the butter and add the sifted flour 4, then mix the two ingredients with a whisk to form the roux 5. At this point, pour in the milk 6 and continue to stir over low heat until you get a creamy and thick mixture.

Adjust with salt, pepper, and nutmeg 7, then add the grated cheeses and continue to cook for about 7 more minutes, stirring everything to combine the ingredients 8. Cook the pasta in plenty of boiling salted water 9.

Drain the macaroni very al dente, about a couple of minutes before the expected time, pour them into a bowl 10 and drizzle with a little olive oil 11, then mix so that the pasta does not stick. Next, butter a large baking dish well and cover the base and sides with breadcrumbs 12.

Add the cheese cream to the pasta and mix well 13. Pour the pasta into the baking dish 14, sprinkle the surface with grated Parmesan 15 and cook the macaroni and cheese in a preheated static oven for about half an hour at 350°F (320°F for a convection oven for 20-25 minutes) and continue for another 15 minutes putting the oven in grill mode to get a golden and crunchy crust. Once ready, remove the tray from the oven and serve your macaroni and cheese hot.

Storage

Macaroni and cheese can be stored in the refrigerator, covered, for up to 2 days.
After baking, you can freeze the pasta in an airtight container and consume it as needed.

Advice

You can make macaroni and cheese using other pasta types like rigatoni, penne, or any other short pasta. You can use the cheeses you prefer, remembering to use at least one type of stringy and strong-tasting cheese. The original recipe includes unaged white cheddar. For optimal results, we recommend going easy on the salt in the pasta water, to better balance the flavor of the recipe, taking into account the saltiness of the cheese cream.

Curiosity

In America, there are many ready-made versions of macaroni and cheese. During World War II, the meager meat rations and the increasing presence of women away from home made Kraft's ready-made macaroni and cheese, the “Kraft Dinner,” one of the best-selling products of that period.
Its shelf life of ten months, thanks to the development of processed cheeses, was crucial for those without a refrigerator.
The slogan accompanying its advertisement stated: “A dinner for four, in nine minutes, at the price of 19 cents.”

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