Macaroni au gratin with cheese (mac and cheese)
PREPARATION: 20 MIN
COOKING: 25 MIN
SERVINGS: 6
INGREDIENTS :
- 3/4 lb (340 g) short macaroni
- 30 ml (2 tbsp.) Butter
- 30 mL (2 tbsp.) Unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) dry mustard
- 1 ml (1/4 teaspoon) of onion powder
- 1 ml (1/4 tsp.) Garlic powder
- 1 can of 354 ml of evaporated milk
- 250 ml (1 cup) chicken broth
- 300 g (3 cups) grated sharp orange cheddar cheese
- 200 g (2 cups) grated havarti cheese
- 110 g (1/2 cup) Velveeta cheese, cubed
Macaroni au gratin with cheese (mac and cheese)
PREPARATION :
- In a pot of salted boiling water, cook the pasta until al dente. Drain and set aside.
- 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).
- 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.
- 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.
- 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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