Macaroni au gratin with cheese (mac and cheese)

 Macaroni au gratin with cheese (mac and cheese)

PREPARATION: 20 MIN

COOKING: 25 MIN

SERVINGS: 6

INGREDIENTS :

  1. 3/4 lb (340 g) short macaroni
  2. 30 ml (2 tbsp.) Butter
  3. 30 mL (2 tbsp.) Unbleached all-purpose flour
  4. 1/2 teaspoon (2.5 ml) dry mustard
  5. 1 ml (1/4 teaspoon) of onion powder
  6. 1 ml (1/4 tsp.) Garlic powder
  7. 1 can of 354 ml of evaporated milk
  8. 250 ml (1 cup) chicken broth
  9. 300 g (3 cups) grated sharp orange cheddar cheese
  10. 200 g (2 cups) grated havarti cheese
  11. 110 g (1/2 cup) Velveeta cheese, cubed
Macaroni au gratin with cheese (mac and cheese)
 Macaroni au gratin with cheese (mac and cheese)

PREPARATION :

  1. In a pot of salted boiling water, cook the pasta until al dente. Drain and set aside.
  2. Place the grill at the center of the oven. Preheat the oven to broiler. Butter a baking dish that holds about 2 liters (8 cups) or 4 ramekins that hold about 500 ml (2 cups).
  3. In a saucepan over medium heat, melt the butter. Add the flour, spices and cook for 1 minute, stirring with a whisk. Add evaporated milk and broth and bring to a boil while stirring.
  4. Remove from fire. Stir in 100 g (1 cup) of the cheddar cheese, 100 g (1 cup) of the Havarti cheese and the Velveeta cheese. Mix well until melted. Add the pasta. Reheat for 2 minutes, stirring to coat the pasta with the sauce. Adjust seasoning.
  5. Distribute in the baking dish or ramekins. Sprinkle with the rest of the cheeses. Bake for 5 minutes or until cheese is lightly browned.
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