Simple but Gold, Mac n Cheese
Continued from Philly Cheese Steak, I’ll show how I make Mac n Cheese at home today. Now again, if you’re from USA or anywhere that’s not Asia, you must know Mac n Cheese. But for us, Japanese, it is very unusual dish. So I really wanted to share it with Japanese readers. Because mac n cheese is easy to make, but it’s SO GOOD!
Do you eat it as main dish or side dish? I personally like it as side dish, eating with steak, Hamburger steak, grilled chicken.. many ways. And I like to put it in a toaster and make golden brown. It tastes even better than normal mac n cheese. So, here is my simplest mac n cheese recipe.
Simple but Gold, Mac n CheeseRecipe by AKO's CookBook
3 tbsp all purpose flour
50g each of 2 kinds of cheese(e.g. Gouda and Cheddar)
Panko(if you want some golden brown)
- Cook macaroni. Make sure to add some salt and olive oil to the boiling water. Cook for 2 minutes less than the direction on the pasta’s package. If it’s a bit harder than al dente, that’s perfect.
- Make the sauce in a different pot. It’s same step as bechamel sauce. Melt butter, add flour, and mix it well. Make sure there’s no flour chunk. You can use a spatula but a whisk will be the best. When butter is all absorbed with flour, pour milk gradually and mix it well each time. When it gets as thick ass chowder soup, it’s done.
- Add cheese to it and mix it well again. Adjust the seasoning with salt and pepper. Add drained macaroni into the sauce pot and mix it. It’d ready!
- If you want some crust and golden brown on it, put it in a toaster for about 3 minutes. Panko on the surface is a great option(which I did in the picture).