Mac and Cheese
Macaroni and cheese, popularly called "Mac and Cheese", originated in medieval Italy as a dish called "de lasanis", consisting of pasta layered with cheese and butter. By the 18th century, the dish was popular in England under the name "macaroni pudding".
The modern version was influenced by French cuisine, especially the Mornay sauce. Thomas Jefferson helped popularize Mac and Cheese in the United States after having tasted it in Europe. Its widespread popularity grew even stronger in the 20th century when Kraft introduced a boxed version in 1937, turning it in affordable and convenient comfort food during the Great Depression and World War II.
Serving:
4
Preparation time:
20 min
Calories per person:
Ingredients
Marodi Chifferi Rigati: 250 g
Butter: 100 g
Milk: 500 ml
Flour: 1 tbsp
Cheddar cheese: 170 g
Gauda cheese: 90 g
Parmesan cheese: 60 g
Spring onion: 1 piece
Red bell pepper: 1/2 piece
Salt: to taste
Pepper: to taste
Preparation instructions:
- Cook the Marodi Chifferi Rigati pasta according to the package instructions, but one minute shorter!
- Grate the cheeses and chop the red pepper into cubes, and the spring onion into thin rings.
- Melt the butter in a deep pan.
- Add a spoonful of flour.
- Fry the flour for about 2 minutes, stirring constantly.
- Gradually start adding the milk, stirring continually so that you avoid lumps.
- After a few minutes, you should get a smooth béchamel sauce.
- Add all three types of grated cheese and chopped vegetables to the béchamel sauce.
- Continue stirring for as long as it takes for the cheese to melt.
- Finally, add the cooked pasta to the pan and mix it well with the sauce.
Nutritional value:
Carbohydrates: 64.75 g
Proteins: 33.75 g
Fat: 47.25 g
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