If you had to name a dish you loved as a kid, what would it be? The shepherd’s pie? Spaghetti bolognese?
For many People from the United States, one of those childhood dishes would be Mac and Cheese. This gratin of macaroni and cheddar cheese is often the number one request of children, but it is also much appreciated by adults. Yes, we all grow up, but these childhood dishes and the nostalgia that accompanies them usually follow us!
Ready-made Kraft Mac and Cheese are VERY appreciated by adults and children alike. I remember when I was a babysitter in the United States, asking the three children I was taking care of what they would like to eat and they, who never agreed on anything, immediately and unanimously answered “I want Mac & Cheese! Pretty easy for me; within 10 minutes, the meal was ready and the kids were thrilled!
Many people love the ready-to-use version, but like many dishes, it is of course not equal to the homemade version. This is why we will now detail the recipe for the homemade macaroni and cheddar cheese gratin. Don’t hesitate to come back and tell us which version you prefer by leaving us a comment!
Ingredients for the recipe of Homemade Macaroni and Cheese
For 5 persons, one large lasagna dish:
- 500g of macaroni
- 350 grams of grated cheddar. If you can’t find some near you, you can substitute it with Cantal cheese, thanks for the advice, Phil! 😉
- 100 grams of butter
- 40 cl unsweetened condensed milk
- 1 tablespoon of Dijon mustard
- 2 tablespoons of flour
- 30 cl of milk
- 2 teaspoons of salt
- 200 grams of breadcrumbs
Preparation of the homemade macaroni and cheese gratin
- cook the macaroni in salted water according to the instructions on the box and preheat the oven to 180°C.
- set them aside after draining them under cold water to stop cooking
- in a large frying pan, heat 50 grams of butter over medium heat
- when the butter starts to simmer, add the flour and stir continuously until the mixture darkens a little bit
- incorporates the condensed milk, always stirring
- add mustard and salt and continue stirring for about 5 minutes, the mixture should thicken and become creamy
- finally, add the milk and about 75% of the grated cheese and mix until the mixture is homogeneous.
- pour the macaroni into the gratin dish and pour the sauce on top, stir gently with a wooden spoon so that the sauce is evenly distributed (you can also add pan-fried bacon, mushrooms, or other things according to your taste).
- mix the breadcrumbs with the remaining 50 grams of butter (after melting it) and sprinkle the top of the gratin with the mixture and the rest of the grated cheddar.
- Place in the oven for about 40 minutes or until the surface is lightly browned.