Macaroni and Cheese is such a classic. I could almost bet on it that nearly every child in America has had macaroni and cheese for supper at some time. Most have probably had the Kraft box version. Since there are no box versions available here, I got a little excited when I stumbled upon this recipe. Now I could share some the macaroni and cheese nostalgia with my kids. It was a hit! Since it was so popular with our family I thought I would share it with you.
Even if your local grocery store does carry the box version, I’m sure you won’t be disappointed with recipe. It was so quick, easy and delicious. A perfect week night dinner!
The recipe to this dish was originally found on a great blog, petit4chocolatier.
The original recipe called for extra sharp White Vermont Cheddar Cheese. Since cheese from Vermont is hard to find on the this side of the pond, I used an extra sharp Cheddar from England.
1 package of sea shell pasta (16 oz/450 g) cooked according to instructions on package.
Creamy Extra Sharp White Vermont Cheddar Macaroni and Cheese (click here for the original recipe.)
1/4 cups/60 g butter
1/2 cups/1.2 dl flour
2 1/2 cups/6 dl milk
4.2 oz/ 120 g Extra Sharp Cheddar Cheese
6 slices or about 75 g American Cheese (white) (I used Edam cheese)
1 tbsp. Dijon mustard (I used 2 tbsp)
1 tsp salt
1/4 tsp hot sauce
optional topping: salt and pepper, parmesan cheese and parsley
To make the white sauce, melt the butter in a sauce pan. Once the butter is melted, add the flour and whisk for about a minute. Next add the milk. Continue stirring until the sauce has thickened. After it has thickened add in the cheeses, mustard, salt, pepper if desired and hot sauce.
Pour the sauce over the pasta and mix.