Mac and cheese

Discover the most American dish with yummy Mac n’ cheese. Our recipe uses just two: hard cheese and soft mozzarella, but you can experiment with any combination you want.

1 h total cooking time

40 minactive cooking

3 / 5recipe difficulty

Yango Deli recipesWe collect interesting recipes from all over the world, and then we check with the chefs and try it ourselves

Ingredients for 4 portions

Pasta
300 gr
Milk
400 ml
Hard cheese
200 gr
Mozzarella
100 gr
Wheat flour
45 gr
Butter
45 gr
Salt
1 piece
Nutmeg to taste
1 piece

Also requires oven, pot, grater

Step 1 out of 9

Hard cheese — 200 gr, mozzarella — 100 grGrate the cheeses on a grater with medium or small holes.

Step 2 out of 9

Wheat flour — 45 gr, butter — 45 grPut the water for the pasta to boil on the stove. Now make the Béchamel sauce. Melt the butter in a saucepan, add the flour and sauté until you smell a pleasant nutty aroma. This should only take a couple minutes. When sautéing, continuously stir the flour so it doesn't burn.

Step 3 out of 9

Pasta — 300 grYou can use any kind of pasta (penne, shells, macaroni), as long as it’s hollow on the inside. Add the pasta to the boiling water and cook until al dente. Drain the water through a colander.

Step 4 out of 9

Milk — 400 mlWarm the milk a little and pour it into the flour and butter in a thin stream while stirring continuously.

Step 5 out of 9

Nutmeg to taste — 1 pieceNext, simmer the sauce until it thickens slightly, stirring continuously to avoid lumps. When it's ready, add a little ground nutmeg.

Step 6 out of 9

Add all the cheese to the hot Béchamel sauce, except for a little to sprinkle on the pasta at the end. Stir until the cheese melts completely. Turn off the heat.