THE RECIPE IS AS FOLLOWS

There is nothing quite like mac and cheese. When done right, this dish is rich, gooey and oh so tasty. Recipetin eats gets it right with her recipe for baked mac and cheese. From the stretchy, melty cheese to the crispy breadcrumb topping, Nagi serves us pure decadence on a platter. I had a basic understanding on what it takes to make a good mac and cheese, but I needed some reteaching on quantities and measurements. This recipe did not fail me and is a great one to have in rotation.

 The first modern recipe for mac and cheese was recorded in Elizabeth Raffald’s 1769 cookbook The Experienced English Housekeeper. She transcribes all the key steps that make a classic macaroni and cheese.  She writes about the infamous bechamel sauce that is mixed with the macaroni then sprinkled with parmesan cheese and baked until golden.  You can read more about the extensive history of mac and cheese here.

I am ashamed to admit, that before when I made mac and cheese, all I would use to season it was some salt and pepper. Nagi has introduced me to a whole new world, where people put garlic powder, onion powder, mustard powder and so many other things, into their mac and cheese. This time around, I also sneaked in some ‘Slap Ya Mama’ Cajun seasoning. This is a seasoned salt that is used extensively in American cuisine from Cajun style dishes to poultry, pork, stews, soups, you name it, they probably use it.  It is a fantastic flavour kick to any dish and is available on USA Foods

Image by Firkin

To bake or not to bake, that is the question. Of course, baking your mac and cheese will make it taste amazing, but it will also give you that nice, browned crust on top. BUT sometimes, like for example tonight, I didn’t have the time or patience for that, so I ended up not baking it. Don’t Stress! your mac and cheese will still turn out great and will be just as gooey and luscious.

Now let’s talk about cheeses. This recipe calls for freshly shredded mozzarella and gruyere. I used both however I have been known on occasion to chuck in some parmesan as well for a bit of bite. The mozzarella is for the stretch and texture whilst the gruyere whilst also stretchy adds a more aged flavour. Gouda, Colby, and Cheddar would also be great options for this mac and cheese. Basically, it’s all about what you want your mac and cheese to taste like. Do you want the dish to have a more robust and nutty flavour? Or do you prefer a more creamy and mild taste? 

I would recommend always using full fat milk (unless of course you have a dairy allergy or dietary restrictions) in this mac and cheese. It gives it such a rich, creamy element that is hard to mimic.

I am utterly intrigued by the way Americans make their mac and cheese. I have heard that they use all sorts of things in their mac and cheese such as eggs, cream cheese, half and half and cream. If there is anyone reading this from the United States, please let me know what the key ingredients in your mac and cheese recipes are.

Overall, out of the hundreds of mac and cheese recipes out there, this one takes the cake. Simple yet complex in its flavours, Nagi’s recipe is a must try.  

Let me know down in the comments how you make your mac and cheese! I’m very intrigued.

xoxox

Amelia