Mac and cheese is believed to have originated in Italy in the 14th century. The dish was originally made with macaroni pasta and a simple cheese sauce. Mac and cheese was brought to the United States by Italian immigrants in the 19th century, and it quickly became a popular food. Mac and cheese is now enjoyed all over the world.
Homemade Mac And CheeseCourse: Side DishDifficulty: Easy
1 pound elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
- Cook the macaroni according to the package directions.
- While the macaroni is cooking, melt the butter in a large saucepan over medium heat.
- Stir in the flour and cook for 1 minute, or until the flour is golden brown.
- Gradually whisk in the milk and cook for 5 minutes, or until the sauce is thickened.
- Stir in the salt, pepper, cheddar cheese, and Parmesan cheese.
- Drain the macaroni and add it to the cheese sauce.
- Stir to coat the macaroni in the cheese sauce.
- Pour the macaroni and cheese into a greased 9×13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the mac and cheese cool for a few minutes before serving.
- For a chewier macaroni, cook the macaroni for one minute less than the package directions.
- You can also use a variety of other cheeses in the mac and cheese, such as Gruyère, fontina, or Monterey Jack.
- To make the mac and cheese ahead of time, prepare the mac and cheese as directed and then refrigerate it overnight. When you are ready to bake, let the mac and cheese sit at room temperature for 30 minutes before baking.