Sharp cheddar and Emmental Mac & Cheese — Week 1: Classics
Delicious Mac & Cheese is classic North American comfort food that’s filling, easy to make and economical.
Basically it’s made of short pasta, a cheese (generally cheddar) béchamel sauce, mustard and paprika. So what makes the difference between an ordinary and outstanding Mac & Cheese?
This week’s Classics theme gave me the inspiration for the perfect, dream Mac & Cheese: A generous amount of extra-old cheddar gives it its sharp, cheesy taste, an ultra-creamy sauce that’s just salty enough perfectly coats the al dente pasta and a crispy, buttery-tasting breadcrumb crust tops it all off.
This longtime favourite couldn’t be easier to make and will please the whole family.
- Preheat oven to 200°C (400°F).
- In a pot, melt butter and soften onion for 3 to 4 minutes. Add garlic and continue cooking for 1 minute. Add mustard and paprika. Season with salt and pepper.
- Add flour and stir for 1 minute, making sure the flour doesn’t brown.
- Gradually add milk and cream, beating with a whisk to obtain a smooth sauce.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Mix in half the cheese, followed by the pasta. Season with salt and pepper.
- Pour into a baking dish.
- Top with the rest of the cheese and sprinkle with roasted breadcrumbs, mixed with melted butter. Bake for 15 minutes, or until melted and golden.