Some things just speak for themselves.
I could tell you a little story. Or I can give you history on this dish but based its popularity of this dish and awesomeness in these photos… I will let it speak for itself.
Mac n’ Cheese or Macaroni Pie
1 lb Macaroni cooked according to directions on the package
2 lb sharp cheddar cheese, grated
8 oz gruyere cheese or smoked gouda, grated
8 oz white cheddar, grated
4 cups whole milk
¼ cup butter
¼ cup flour
1 tsp Dijon mustard
¼ tsp black pepper
½ tsp salt
Preheat oven to 350 degrees. Grease a 13 x 9 baking dish then set aside.
In a large heavy bottom sauce pot over medium heat melt butter. Add flour and stir until smooth. Add milk and cook until milk is warm and sauce has thickened a bit. Set 1 1/2 cup of grated cheese aside, this will be for the top. Ad remainder of cheeses, black pepper, Dijon mustard and salt then stir until smooth. Add macaroni to the cheese sauce, stir making sure the macaroni is well coated.
Pour into a large baking dish, sprinkle with remaining cheese. Place into oven and cook for 35-40 minutes or until bubbling and golden brown. Remove from oven. Allow to cool before serving.
- If you are unable to find gruyere cheese, you can use parmesan cheese instead or just all cheddar cheese.
- In the Caribbean when making Macaroni Pie they typically don’t make a cheese sauce. Instead all of the ingredients minus the flour and butter are combined with the macaroni. I find that I prefer this version.