Baked Mac and Cheese
A simple but very tasty, creamy, and satisfying dish. Macaroni with milk and cheese — "mac and cheese" — is a favorite everyday dish in America. And it's a big favorite in my family too. It's a great choice for a home dinner! But it is very high in calories, so keep that in mind.)
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Set a pot of water over the heat.
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Step 3:
While the water heats, make the sauce — put the butter in a saucepan.
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Step 4:
Once it melts, add the flour and stir vigorously.
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Step 5:
Pour in the milk a little at a time, stirring constantly and breaking up any lumps.
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Step 6:
Cook the sauce until it thickens, about 5 minutes.
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Step 7:
Meanwhile, the water has come to a boil — salt it.
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Step 8:
Add the pasta, be sure to stir, and cook it for as long as the manufacturer states on the package.
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Step 9:
Our sauce has already thickened.
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Step 10:
Salt it.
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Step 11:
Pepper it.
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Step 12:
Add the nutmeg.
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Step 13:
Add the paprika, stir, and cook for another 1–2 minutes.
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Step 14:
Drain the pasta in a colander.
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Step 15:
Turn off the sauce as well.
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Step 16:
Grate the cheese and set aside a handful.
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Step 17:
Put the rest of the cheese into the sauce and stir.
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Step 18:
Add the sauce to the pasta.
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Step 19:
Stir. The cheese has melted and stretches pleasantly off the spoon... You can eat it just like this, and believe me, it's very tasty.
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Step 20:
But I suggest going a little further.
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Step 21:
Put the pasta in a greased baking dish and level it out.
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Step 22:
Sprinkle with the reserved cheese.
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Step 23:
Bake at 180–200 degrees for 10–15 minutes, until golden.
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Step 24:
Divide among plates.
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Step 25:
Enjoy your meal!
- Keep in mind that every oven is different. The temperature and baking time may differ from those given in the recipe. To make any baked dish turn out well, take advantage of helpful information on how ovens behave!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, milk - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta from 1st-grade flour - 333 kcal/100g
- Pasta from premium flour - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovietsky cheese - 400 kcal/100g
- Stepnoy cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Chester cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fatty yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted premium butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Table salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
