A gratin comfort food to perfection mixed with pasta and cheese regression. Your kids will love it, and so do you because you will find the taste of your childhood. This is not the dish which my mother made very often, I do not remember. Instead, she made a tuna casserole and béchamel sauce. The original mac & cheese is a dish that is part of my personal American imagination. This dish is a classic American cuisine: a typical regional dish of the southern United States, and also a dish that is found in the soul food (African-American cuisine), a classic menu served in trains and one of the favorite dishes of American, it is always served as an accompaniment. This is in Virginia, in 1824, it is the year that gave birth to the macaroni and cheese as we know them today.
Macaroni gratin with cheese – 6 people
- 600g macaroni
- 60g + 50g butter
- 3 tablespoons flour
- 1/2 teaspoon paprika coffee
- 2 cups whole milk
- 300g grated cheese (cheddar if you find otherwise)
- 150g breadcrumbs
- Salt & pepper
1 – Boil a large quantity of salted water and cook the pasta according to the time indicated on the package. When the pasta is cooked, pour into a colander and rinse with cold water to not being over boiled.
2 – Heat the milk. Turn off just before boiling and setting aside.
3 – Melt 50g butter in a saucepan, add the flour and paprika. Mix by a wooden spoon for a few minutes. The fire should be gentle and you should be careful not to let the mixture turn brown.
4 – Put the pan off the heat, and while mixing, slowly add the hot milk. Return to heat and continue to stir until the mixture thickens. To find out if it’s ready, cover the back of the wooden spoon sauce and place your finger, a trace of your finger must remain empty.
5 – Add salt and pepper, stir again. Extinguish the fire.
6 – Add grated cheese to the sauce and mix.
7 – Pour the pasta in a large bowl and add the cheese sauce and mix. Pour into a baking dish, buttered.
8 – Melt 50g butter and mix with the breadcrumbs. Cover the gratin with bread crumbs and bake 25 to 30 minutes in a preheated oven at 180 °. The upper crust should be golden brown and bubble.