Mac and cheese (macaroni and cheese), a favourite comfort food, has a long history across continents and centuries. It began in France and became popular in the United States thanks to Thomas Jefferson, who discovered it in France in the late 1700s. He brought a pasta machine to the U.S. and served mac and cheese to guests and at state dinners, making it popular among the American elite. By the mid-1800s, it was a common dish in American homes, with recipes in cookbooks like Mary Randolph’s “The Virginia Housewife” (1824). In 1937, Kraft Foods introduced boxed macaroni and cheese, which became a hit for its ease and low cost during the Great Depression and World War II. Today, mac and cheese is a staple in American cuisine, made with different cheeses, meats, vegetables, and seasonings, including gluten-free, vegan, and reduced-fat versions. Its lasting popularity comes from its simple, versatile, and comforting mix of pasta and melted cheese.

I had a really bad craving for good ol’ simple mac and cheese, so I put on my thinking hat and started to work on a recipe for it. Buuuut what makes this recipe different from the thousands of mac and cheese recipes is its simplicity in ingredients. I refrained from using any other spices or herbs because I really wanted the cheeses to be the main standout ingredients. Sometimes, adding too many ingredients can mask the taste of the cheeses. Hence, use good quality cheese to truly enjoy this recipe. If you are in need of comfort and hugs in the form of mac and cheese, then go ahead and whip some up!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Pasta

For this recipe, I chose to use celentani pasta a.k.a cavatappi or corkscrew pasta (for funsies :P). However, if you prefer pasta shapes such as fusilli, gemelli, or the classic elbow pasta, feel free to use those instead.

Addition of meat/vegetables

The ingredient measurements given below for the cheeses, unsalted butter, milk, chicken stock cube, and all-purpose flour are only enough if you are making just the pasta and there is no other addition, such as meat or vegetables. However, if you choose to add meat or vegetables with the mac and cheese, then you would instead need 104 grams of shredded cheddar cheese, 65 grams of shredded emmental cheese, 58.5 grams of shredded goat cheese, 65 grams of unsalted butter (we also need an additional 14 grams of unsalted butter – this is the same with or without the addition of meat/vegetables), 520 ml of whole milk, 1 chicken stock cube, and 39 grams of all-purpose flour. The added vegetables or meat have to be cooked prior and should be about 300 – 400 grams. You can adjust the ratio of meat to pasta according to your preference, but both the pasta and cooked meat or vegetables have to be a total of 550 – 650 grams to ensure sufficient cheese sauce coverage.

STEPS ON MAKING CLASSIC BAKED MAC & CHEESE

Prepare the celentani pasta and cook it al dente according to the instructions on the packet. It is important that the pasta is not cooked past the al dente stage, as it will also be baked (cooked again) in the oven. While the pasta is cooking, mix all the cheeses together in a bowl until evenly incorporated. Set it aside. If you are not planning to bake the mac and cheese, then halve the amount for each cheese.

Once the pasta is al dente, drain it using a strainer or colander, and add 14 grams of unsalted butter. Mix the butter into the pasta until well combined, then set it aside. This method ensures the pasta does not clump together.

Preheat the oven to 180°C. In a pot on medium heat, add the remaining unsalted butter and allow it to melt. Once melted, add the all-purpose flour. Using a whisk, whisk the mixture constantly for one minute to form a roux. After one minute, add the milk and whisk until thoroughly mixed and smooth.

Crumble the chicken stock cube finely with clean fingers and add it along with the ground black pepper and salt. Whisk again until well combined and smooth, with no clumps from the chicken stock cube. Add half of the cheese mixture, setting aside the other half for the topping. Whisk until the cheese has melted well.

Lastly, add the pasta and switch to a spatula. If you are adding meat or vegetables, add them along with the pasta (refer to the substitutions section for guidance on adding meat/vegetables). Mix well until the pasta is evenly coated with the cheese sauce.

You can stop here and enjoy a comforting bowl of mac and cheese. However, if you prefer the ooey-gooey inside and crispy top of baked mac and cheese, continue with the next steps. Add the mac and cheese to a 30 x 20 cm casserole dish, and spread it evenly using the spatula. Top with the reserved half of the cheese mixture.

Bake at 180°C for 20-30 minutes, or until golden brown on top. If you would like, add a sprinkle of dried parsley as garnish before serving. Serve warm and enjoy!

STORAGE

Store the mac and cheese in an airtight container in the refrigerator for up to two days. When ready to consume, reheat it either in the air fryer at 180°C for 5-6 minutes or in the oven at 180°C for 15-20 minutes. This method works for both stovetop and baked mac and cheese.