This recipe can be cooked on the stove or in full. If you have opted for the latter solution, preheat oven to 350 degrees Fahrenheit. Or if you just want to get brown and crispy on the stick under the grill for a few minutes.
Half a pound of macaroni
4 tablespoons or half a stick of butter
In flour -4
2 cups warm milk
Salt and other spices
-2 Or more cups of cheddar cheese
-Topping of your choice
1. Cook the pasta. Bring a pot of water to boil on the stove. The salt water until it is as salty as the sea Add macaroni, bring water back to a boil and cook as package directs. Drain pasta and set aside.
2. Make a béchamel, also known as white sauce. It starts with a roux, which is equal parts fat and flour. First, melt the butter. Then sprinkle the flour and stir constantly until the roux to prevent burning. To activate the paste in a white sauce, pour the warm milk and stir. Add spices of your choice. This could be onion powder, herbs, spices, hot sauce, mustard and Worcestershire sauce.
3. Add the cheese bubbles when the sauce thickens, stirring, until the cheese is incorporated. Turn off the heat, add the pasta to the pan and stir to mix well. Now you can use as is or continue to bake.
To cook, pour the pasta into a greased baking dish and cover with extra cheese, bread crumbs, crushed crackers, chips, or any other coating of your choice. Slide it into the preheated oven and bake for about 30 minutes.
To fry, stick the baking dish filled with macaroni and cheese under the broiler until the top is golden.