Mac and Cheese with Mozzarella in Cream Sauce
A classic macaroni and cheese recipe. This is my favorite mac and cheese :) You can use any cheese, but I recommend mozzarella or cheddar. It's very simple and delicious.
nordia
Recipe author
Mac and Cheese with Mozzarella in Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
10 g
Fats 23 %
11 g
Carbohydrates 55 %
26 g
231 kcal
GI:
11
/
81
/
7
- Cook the pasta in salted water. Melt the butter in a saucepan, add the flour, and whisk quickly. Add the milk a little at a time, stirring constantly, and cook until the sauce thickens. Season with salt. In a bowl, combine the cooked pasta, the sauce, and the cheese.
- A little background: macaroni and cheese — "mac and cheese" in the U.S. and Canada, "macaroni cheese" in the U.K. — is a dish of English origin made from macaroni and a cheese sauce, most often cheddar. It can also include other ingredients like breadcrumbs, meat, and vegetables. Traditional mac and cheese is a casserole baked in the oven, but it can also be made in a saucepan on the stovetop or from a boxed mix. The cheese is often first stirred into a béchamel to make a Mornay sauce, which is then tossed with the pasta. In the United States it's considered classic comfort food. Baked macaroni-and-cheese dishes date back to the 14th-century Italian cookbook Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta, and the first modern recipe appeared in Elizabeth Raffald's 1770 cookbook. Today, packaged mac and cheese comes frozen or as boxed kits for easy cooking; Boston Market, Michelina's, Kraft, and Stouffer's are among the most recognizable brands in the U.S. Many of these boxed mixes — cooked on the stovetop or in the microwave — are modeled on Kraft Macaroni & Cheese (sold as Kraft Dinner in Canada), introduced in 1937 with the slogan "make a meal for four in nine minutes." It was an instant hit in the U.S. and Canada during the lean years of the Depression, and during World War II rationing boosted its popularity even more, since you could get two boxes for a single food-ration stamp.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pasta, premium, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mozzarella - 280 kcal/100g
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