Listen, some things are not to be healthy. Chocolate cake and cocain, for example, are probably best enjoyed unhealthy. You know what else falls in that category? Mac and cheese, or MacAmericaaaaaaaa as I like to call it.
You can easily make this as a main course, or add it as a side if you’re barbecuing. Combining this mac and cheese with for example Beyond Burger is crazy good.
Now, there’s two ways to make this with just shifting one of the cheeses.
- Fancy version: If you want to bedazzle your guest while displaying that you’ve clearly travelled a bit, you’ll go with gruyere cheese. This will give a more sharpened and dominant taste, but still keep that mac and cheese feel.
- Classic version: If you want a more mild feel to your mac and cheese, you’ll go with just normal yellow cheese. I usually buy a pre-shredded cheese package with mozzarella and yellow cheese combined – because life get’s busy and sometimes you just don’t want to deal with shredding cheese.
Both cheeses are noted in the recipe under.
If you haven’t bought Panko crumbs before, they are often used for frying things and I usually find them at import shops. You can also use Japanese bread crumbs. I think those two are the same thing, but the latter has an amazing name and it’s clear that Japan is on a different level since I’m paying for their crumbs.
Some tips on this dish:
- On step 5 in the instructions, be sure to use medium heat and whisk slowly. I’ve done it to fast sometimes and you can really taste that the fill is a bit too “fluffy”.
We borrowed and adjusted this recipe from Mom on Timeout.
Portions: 4 large portions for main course. 12 servings for side dish.
- 5 dl macaroni
- Virgin Oil
- 6 tbsp melted butter
- 0.7 dl (1/3 cup) all purpose flour
- 7 dl (3 cups) almond milk
- 3 dl (1 cup) heavy whipping cream
- 9 dl (4 cups) cheddar cheese (shredded)
- 5 dl (2 cups) Yellow cheese or Gruyere cheese (shredded)
- 3.5 dl (1 1/2 cups) panko crumbs
- 1 dl (1/2 cup) Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
- 4 tbsp butter melted
- salt and pepper to taste
- Preheat the oven at 175°C and lightly grease a large baking dish and set aside.
- Combine the shredded cheddar cheese and yellow/gruyere cheese in a bowl.
- Cook the pasta one minute from recommended time, rinse it and add some oil over it so it doesn’t get sticky.
- In a deep saucepan, melt the butter (6 tbsp) and when melted, whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisk. Add salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.