Macaroni and Cheese
| Servings | 2 |
| Preparation | 30 Minutes |
| Traits | Quick Vegetarian |
Ingredients
|
by taste black pepper |
|
by taste salt |
|
240 ml milk — ¼ is 60 ml |
|
30 g butter |
|
20 g flour |
|
140 ml macaroni |
|
120 g medium-hard cheese — e.g. Edam, Gauda, Cheddar |
Cooking Macaroni
Our advice is to shred (or buy already shredded) cheese in advance, since later you may not have enough time.
Warm water in a medium size skillet and salt it well. Add macaroni when the water starts to boil.
Cook macaroni until they are about 80% done. They will continue cooking later in heat of the sauce. This way you avoid overcooking the macaroni.
While macaroni are cooking continue with preparation. On medium heat, in medium size skillet melt butter.
Add flour and cook on medium heat for about 2 – 3 minutes.
After the roux is done pour in smaler amount of milk (about ¼ of full amount, approx. 60 ml) and stir vigorously. Stir until the sauce become homogenous. Slowly add remaining amount of milk while stirring.
Increase the heat until milk boils. Cook the sauce couple of more minutes.
The more you cook, more water will evaporate and sauce will be thicker.
Add cheese and stir sauce until cheese is melted.
At the end add macaroni and gently stir.
If macaroni are not completely cooked, sauce warmth will make them done. If needed, cook sauce couple more minutes.
Now you can taste the macaroni and see if they are cooked well.
Finally add salt and black pepper by taste.
Optionally you can add sautéd mushrooms, pieces of bacon, or fried breadcrumbs into the meal.