Mac’n’cheese
Macaroni and cheese, also known as Mac'n'cheese is a very popular dish which belongs in the 14th century in the Italian cookbook, Liber de Coquina, when initially was made with parmesan and pasta. Later, in 1770, a modern recipe of mac'n'cheese was included in Elizabeth Raffald's book, The Experienced English Housekeeper. Her recipe was made with Bechamel sauce and cheddar cheese, a sauce named Mornay sauce in French cuisine. In 1824, a recipe named "macaroni and cheese" appeared in the cookbook The Virginia Housewife by Mary Randolph, a recipe with only 3 ingredients: macaroni, cheese and butter, layered together and baked in the hot oven. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book.While cheddar cheese is the most used type of cheese for this recipe, along time, many recipes with different kind of cheese was made: Gouda, Parmesan, Gruyere, Havarti. You can make mac'n'cheese by simply layering slices of cheese and pasta then baking in a casserole. Some people like to include a crunchy topping to their baked macaroni and cheese by topping it off with bread crumbs or crushed crackers, which keep the pasta on top from drying out when baking.
Ingredients
- 200 g macaroni
- 330 ml milk
- 300 g cheddar cheese
- 2 tsp salt
- 1 pinch of pepper
Instructions
- In a pot add water and salt and let the water boil. When thewater starts to boil, add the pasta and boil them according to the instructionson the package.
- While the pasta is boiling, we make the cheesey sauce. In aglass I mixed the starch with 50 ml of milk until the starch dissolved. Add theremaining milk in a pot and add the milk mixed with starch over it. When themilk starts to boil, add the cheddar cheese and then turn off the heat. Stiruntil the cheese has melted. Add the sauce over the pasta, season with salt andpepper to taste and enjoy a delicious meal!