Macaroni and Cheese

Mac & Cheese is the traditional American gratin, a bit like the gruyere macaroni gratin with us!



° Macaroni 300 g

° Grated cheddar 180 g

° Butter 20 g

° Flour 20 g

° Milk 40 cl

° Dijon mustard 1/2 tbsp

° Breadcrumbs 60 g

° Butter, melted 20 g


1Cook the macaroni in a pot of salted water according to the package directions. Drain and set aside.

2 Preheat the oven to 180 ° c. Prepare the bechamel sauce: in a saucepan, melt the 20 g of butter, then add the same amount of flour, stirring constantly. Gradually add the milk, still stirring, until the sauce thickens.

3Add the mustard and salt, mix for 2/3 minutes, the preparation should become creamy. Add 3/4 of the grated cheddar cheese (the rest will be used for gratinating), mix until a smooth cream is obtained, then remove from the heat.

4Mix the macaroni sauce to coat all of them and pour into a baking dish.

5Mix the breadcrumbs with the 20 g of melted butter and sprinkle the macaroni with it, as well as the remaining grated cheddar cheese.

To finishBake for about 30 minutes, until the top is golden.