Who Doesn’t Love Cheesy Pasta? Discover the Rich History and Irresistible Flavor of Mac and Cheese
Did you know that pasta may have been introduced to Italy in the 13th century by Marco Polo, who, during his journey to China in 1271, encountered this beloved dish? In his Books of Wonders of the World, Polo references pasta he discovered in China, possibly sparking Italy’s long-standing pasta tradition.
Today, for all pasta enthusiasts, this classic macaroni and cheese recipe offers an extra-cheesy delight that’s sure to satisfy. With a rich assortment of cheeses to choose from, you can customize this dish to your taste! While cheddar, Gruyère, and Emmental are perfect for creamy sauces and golden gratins, feel free to experiment with your favorites from the diverse selection available.
Ingredients
- 400 grams macaroni
- 50 grams grated Emmental cheese for a smooth, nutty flavor
- 50 grams grated Parmesan cheese to add a sharp, savory kick
- 50 grams grated Gouda cheese for extra creaminess
- 1 teaspoon salt
- 1 tablespoon all-purpose flour to thicken the sauce
- 1 tablespoon butter for rich flavor and smooth texture
- 1 pinch nutmeg to enhance the cheesy aroma
- ½ teaspoon salt
- ½ teaspoon black pepper for balanced seasoning
- ½ liter milk to create a creamy base for the cheese sauce
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Instructions
- Cook the Pasta: Start by boiling salted water and cooking the macaroni according to the package instructions. While any short pasta works for this recipe, macaroni is ideal for capturing the creamy sauce.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat, add the flour, and stir until golden brown. Gradually whisk in the milk, stirring continuously to prevent lumps. Add a pinch of salt, pepper, and nutmeg. Continue cooking over low heat, stirring, until the sauce thickens slightly.
- Add the Cheeses: Stir in the Emmental, Parmesan, and Gouda, saving a bit of each to sprinkle on top. For a detailed guide, see our béchamel sauce recipe with step-by-step photos.
- Assemble and Bake: Preheat your oven to 200ºC. Butter four individual baking bowls or a large casserole dish. Combine the drained macaroni with the béchamel sauce, then transfer to your bowls or dish. Sprinkle the reserved cheese over the top.
- Grill for Golden Perfection: Place the dish in the oven and grill for about 5 minutes, or until the cheese on top is golden and bubbly.
