Mac and Cheese
Macaroni and cheese or “mac and cheese” is a simple casserole dish made out of macaroni cooked in cheese sauce. The humble origins of this simple dish started during the 14th century in England and it can be found in one of the oldest medieval cookbook called Liber de Coquina. In that book it states that this recipe was made using hand cut noodles sandwiched between a mixture of butter and cheese, it was initially called the Makerouns. In 1769 the recipe started to change and it is where the modern version comes from, on the recipe found in The Experienced English Housekeeper it uses a Béchamel sauce with cheddar cheese and sprinkled with Parmesan then baked until bubbly and golden.
There are a lot of variations on how this dish is cooked and presented but what’s common between different versions is that the sauce is made out of milk mixed with flour then flavoured with cheese. This dish is so popular that there are a lot of commercial ready-made mixes available in supermarkets, it is also common on restaurants where it is served as a side dish that accompanies main meals such as steaks and chicken that is why very few now make this at home and just rely on the ready-made mixes. Like me I also use to buy read made mixes but sometimes nothing beats the real one that is why today we are making it from scratch and we will use a very simple recipe you don’t even need to bake it.
- 400 g macaroni
- 75 g butter
- ¼ cup plain flour
- 3 cups milk
- 2 cups grated tasty/sharp cheddar cheese
- ½ cup parmesan cheese, grated
- Cook macaroni according to packet instructions
- In a large pot melt butter in a medium heat then add the flour, cook until it forms into a roux.
- Gently add milk while stirring. Add the cheddar cheese and parmesan cheese then continue to mix until it’s all melted and smooth in texture.
- Add the macaroni then stir well to coat evenly, if mixture is quite dry to your preference add more milk. Season with salt if needed then turn heat off and serve while hot.