There are some dishes that I got to know only after we moved to the United States. Mac & cheese is one of them. For me, this dish is so American that it even feels weird to translate its name to my native tongue. While in Hebrew the name is not really appetizing, the words Mac & cheese, on the other hand, immediately make my taste buds run.As a matter of fact, I was introduced to this dish by my sons. After all, I did not really grow up on this American classic, maybe more on its cheap imitation of macaroni with tomato paste, and if there was meat at the meal mom would not allow cheese. Today it is one of our ultimate comfort foods (another term that gets lost in translation).
Ingredients
3 cups elbow pasta (8 oz) cooked
4 TBS butter
¼ cup flour
2 cups whole milk
1 ½ cups cheddar cheese
1 cup monterey jack cheese
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp red pepper flakes (optional)
½ cup cheddar cheese
½ cup monterey jack cheese
Cook macaroni according to the package directions. Drain and set aside.
Heat oven to 350 f. Melt butter in a saucepan over medium heat. Add flour and whisk. Add milk and continue to cook while whisking constantly until it thickens. Add spices and whisk. Add cheese and whisk until melted. Remove from stove.
In a large mixing bowl combine cooked pasta and sauce. Pour into a well greased 8x8 inch baking dish. Sprinkle remaining cheese on top and bake for about 20 minutes until golden.
