Mac and cheese
A classic American dish of macaroni in a creamy cheese sauce baked with cheese on top.
If you want to add a little more nutrition to the dish, then you can add fried leeks, onions and peppers. You can also add cauliflower or broccoli. Enjoy!
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50 g butter
75 g all-purpose flour
900 ml milk, I use whole milk
1 little tsp. salt
1/2 tsp. grated nutmeg
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
150 g grated cheddar
150 g grated gruyere
75 g grated mozzarella, to sprinkle on top
300 g macaroni
Melt the butter in a saucepan. Add the flour and stir thoroughly. Add the warm milk a little at a time, stirring thoroughly each time, so you get a smooth thick sauce. Season the sauce with spices, salt and pepper, and, if necessary, add a little more milk to reach the appropriate thickness. Stir the cheese into the sauce a little at a time so it can melt.
Boil the pasta in thoroughly salted water. Pour out the water from the pasta and fold the pasta into the cheese sauce. Grease an ovenproof dish with butter and pour the cheese sauce with the pasta into the it. Sprinkle the extra grated cheddar and mozzarella on top. Bake in the oven for 20 minutes. Sprinkle with fresh parsley and sliced spring onion. Serve immediately. Enjoy!