Name: Macaroni and cheese
Yield: 6-8
Cuisine: United States
Ingredients: 1 lb (450 g) elbow macaroni; 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups whole milk, warm; 3 cups sharp cheddar, shredded; 1 cup Gruyere or Monterey Jack, shredded; 1 tsp mustard powder; Salt and pepper; 1 cup breadcrumbs for topping

Where it comes from

Pasta and cheese casseroles appeared in European cookbooks centuries ago and became a fixture of American home cooking, especially through Southern kitchens and later boxed versions. Families now make countless versions for weeknights and gatherings.

Explore the cuisine of United States.

Recipe

Make Macaroni and cheese at home

Serves 6-8Time 50 minutes

Ingredients

1 lb (450 g) elbow macaroni
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk, warm
3 cups sharp cheddar, shredded
1 cup Gruyere or Monterey Jack, shredded
1 tsp mustard powder
Salt and pepper
1 cup breadcrumbs for topping

How it's made

Boil the macaroni in salted water for 2 minutes less than the package says; drain.
Melt 3 tablespoons butter in a pot, whisk in the flour and cook 1 minute.
Slowly whisk in the warm milk and simmer 5 minutes until thickened.
Off the heat, stir in the mustard powder and most of the cheese until smooth. Season well.
Fold in the pasta and pour into a buttered baking dish.
Toss breadcrumbs with the last tablespoon of melted butter and remaining cheese; scatter over the top.
Bake at 375 F (190 C) for 20 to 25 minutes until bubbling and golden.