Macaroni and cheese or “mac and cheese” for short is a simple casserole made out of macaroni and cheese sauce. The humble origins of this simple dish started during the 14th century in England where hand cut noodles were sandwiched between a mixture of butter and cheese, it was initially called Makerouns, and then the rest is history. 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 readymade 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.
Now this is my “mac and cheese” version and this will be the first time I will making a homemade version as we always buy the packaged ones as it is really easy to prepare, now why I am doing this? Remember I had a vacation in Gold Coast and this was the week where I have to finish all my perishable food items in the fridge. I saw some fresh full milk and different cheeses in the fridge (cheddar, parmesan and Colby), after noticing those ingredients I immediately looked whether I have leftover macaroni, which to my luck I had. Also it came to my mind that I should use cheddar only to be safe but I don’t want to waste the other cheeses. But those cheese can contribute to the taste and texture of the final dish and definitely it will add another dimension to it in which Colby will give a smooth texture and mellow taste while the cheddar gives it a strong cheese punch, now since we are mixing two cheeses together I guess the flavours will be a bit milder so finishing it with Parmesan would do the trick! So I decided to use them all anyways. So without further ado here is my version.
2 cups elbow macaroni
2 cups cheddar cheese, grated
2 cups Colby cheese, grated
1/2 cup parmesan cheese, grated
5 tbsp all-purpose flour
5 cups milk
4 tbsp butter
pinch of cayenne pepper
1/4 tsp nutmeg
1. Cook macaroni according to the package instructions, Drain then set aside.
2. In a saucepan add butter and melt in medium heat then stir flour to make a roux.
3. Add milk then the cayenne, nutmeg, Colby and cheddar while stirring constantly. Once mixture have a consitent texture turn of the heat then set aside.
4. Place macaroni in a casserole then pour in the sauce. Top with grated parmesan.
5. Bake in a preheated oven at 180C for 30 minutes