American-style macaroni and cheese: recipes for delicious casseroles. Step-by-step recipe with photos

I present to your attention classic version my take on macaroni and cheese casseroles. The first written mention of this glorious casserolee "Mac and Cheese" date back1769 in a British book by Elizabeth Raffald entitled The Experienced English Housewife. Then, over time, macaroni and cheese casserole spread to almost all countries of the so-called Anglosphere. But it gained the greatest fame first in the United States of America, and then throughout the world, thanks to the expansiveness of American culture, after the Kraft company began producing such casseroles in ready-made form.go ice creamgo "dinner". And now it is difficult to find a country where macaroni and cheese casserole is not known, and many have no idea about the origin of this dish.

This easy-to-make macaroni and cheese casserole may not be healthy, but it sure is delicious, filling, and satisfying.cabbage soup feeling of comfortA. It's hard to find someone who doesn't love her at all. And the children are especially delighted with it. It may not be suitable for daily consumption, but sometimes you can treat yourself and your family to a fragrant casserole made from tender pasta, baked with gooey cheese sauce.

Important, in preparing this casserole, do not overcook the pasta. They first need to be boiled a little, but only until half cooked. They just have to start being meowed. And then immediatelydrain and rinse under cold running water to stop heat treatment. Next, mix the almost cold pasta with hot sauce and cheese for baking. Therefore, casserolewill not be successful from leftovers boiled pasta, because if you cook completely ready, after the second heat treatment, they will already be just razlasiteYes. Maybe someone likes this, then it’s a different matter. This is unacceptable in our family.

All in all,There are many recipes for Mac and cheese casserole, and many can be added to the basic version presented.additions, such as fried chopped meat, for a denser and more complex version. Or chopped toasted smoked bacon, for aroma. You can also use different kinds cheese and combinations thereof, or add vegetables such as ice cream green pea(you don't need to defrost before adding), blanched broccoli or cauliflower florets, or fried onions until golden. There are many options. So, good luck with your experiments!

4-6 servings

Ingredients

250 grams short pasta
250 grams cheddar cheese (or other cheese that melts well), grate on a coarse grater
4 tbsp. breadcrumbs
20 grams cold butter, cut into pieces
Butter for greasing the pan

For the bechamel sauce:

50 grams butter
50 grams of flour
500 ml milk
Pinch of nutmeg
A pinch of allspice
Salt to taste

Video recipe for making Mac&Cheese casserole (in Ukrainian):

1) Boil pasta in large quantities salted water until half cooked. (Cook half the time indicated on the package). Strain and rinse under cold running water.

2) Preheat the oven to 180°C.

3) Melt in a small saucepan over medium heat butter, add flour and spices, fry, stirring occasionally, until the flour is golden.

4) Add milk and salt to taste, mix well with flour and bring everything together to a boil. Reduce heat to low and simmer until sauce thickens.

5) Place pasta in a deep bowl, add sauce and 2/3 grated cheese. Mix well.

6) Grease the bottom of a heatproof baking dish with butter and sprinkle with 1 tbsp. breadcrumbs.

I was immediately excited to take part in it. Firstly, I really love culinary flash mobs, especially on interesting topics. And secondly, I didn’t have a choice problem. I rarely cook from books (more often from magazines or looking for a recipe on the Internet), but the publication "Simple. Fast. Tasty." Martha Stewart is a pleasant exception. I cook from this book often and with great pleasure.

And today I want to show you a popular dish in the States, mac and cheese, or macaroni and cheese, which, for reasons unknown to me, I avoided for a long time. And it’s completely in vain - the dish is tasty, satisfying and not at all time-consuming, especially if you just cook it and not remove it step by step recipe))

Well, since the post is dedicated not only to the dish, but also to the book, I decided to do a photo-lift, trying to copy an illustration from the book itself.

I am sure that Martha Stewart’s book (like Martha herself) “Simple. Fast. Tasty” needs no introduction. But suddenly there are no admirers of her work among you yet... So before the recipe, I present to your attention a mini-review of the book.

Being a visual person, pay great attention when choosing cookbooks I point them out appearance, decor. The Martha Stewart book that I present today immediately attracts attention. Large, thick, with a bright cover, with delicious photo on it, with a self-explanatory name. The cover promises us 250 amazing recipes for every season and this is not a lie. The amazing thing about the recipes is that all the dishes are simple to execute, prepared from the most available ingredients and at the same time delicious.

The book is divided into 4 thematic blocks dedicated to the seasons. In each such block, dishes from seasonal products and seasonal in nature. So, in winter you will find rich soups And warm salads; in spring, dishes with the first vegetables and herbs; summer will delight lovers of grills and burgers; and autumn will give you ideas on how to use mushrooms, pumpkins and root vegetables.

The book presents, perhaps, all categories of dishes from salads and appetizers to soups and desserts. Special attention dedicated to hot dishes. Each season has recipes for pasta, poultry, meat, fish, and vegetarian dishes.

I have cooked and shown dishes from this book on my blog more than once. For example, in the photo there is a recipe for my favorite salad with spinach and dried cherries. I highly recommend it to you. After the post I will give links to all Martha’s recipes that I showed on the blog.

Again, as a visual learner, it is very important for me to see the photo. ready-made dish. Imagination doesn’t work well, and to imagine the result based on ingredients and recipes alone, you have to work hard. And it won’t whet my appetite.

Plus, I love it when at least one page is devoted to one dish. In this same book, the ideal for me is a whole spread! On one side there is a recipe, on the other there is a photo.

And in the photo is a recipe for barbecue chicken, which I had been eyeing for a long time, and recently cooked and was delighted with. I will definitely show it to you in the coming days.

The least in the book are desserts and baked goods. There is no bread at all. There are 5-6 recipes for sweets in each season. But for me this is more of a plus. I prefer to cook and eat main courses or appetizers. Another plus is that the few dessert recipes in the book are incredibly simple. This is always important for me because complex cakes or fancy macarons are not for me at all.

Here's an example. Cranberry Upside Down Cake. I have never succeeded in upside-down pies (by the way, can you share your experience on how to overcome them?). I hope that according to Martha the cake will turn out great. It's in my bookmarks. Maybe just during FM my hands will reach him?

And the book ends with a block with the basics. How to boil an egg, prepare vinaigrette sauce for salads or tomato sauce for pasta, how to cook this pasta, and how to cook it perfect rice. Tips that will be useful not only for beginners.

For me, the book has only one drawback - the quantities of ingredients are indicated in glasses (cups), which are familiar to Americans and completely inconvenient for me.

This concludes the book review and moves on to the recipe itself.

To prepare 5 servings we will need:
230 g pasta,
2 glasses of milk,
2 tbsp. butter,
1/2 onions,
1 tbsp. wheat flour,
150 g cheese (I use arla nature, ideally cheddar),
100 g ham (I have fried bacon),
1 slice of stale white bread.

1. Grind the bread and a slice of cheese into fine crumbs.

2. Boil the pasta until cooked.

3. Finely chop the onion or grind it in a blender.

4. Grind the cheese or grind it with a blender.

5. Drain the water from the pasta and let it stand until it dries a little.

6. Meanwhile, prepare the sauce. Fry the onion in butter until golden brown. Add flour and fry together.

7. While stirring the onion and flour, add the milk in a thin stream so that there are no lumps. Cook over medium heat, stirring until the sauce begins to thicken. Add cheese and let it melt. Remove the sauce from the heat.

8. Place the pasta in the sauce, add ham (bacon) and stir.

9. Place the pasta and sauce into portioned molds (or one large mold), sprinkle with bread crumbs and bake in an oven preheated to 190 degrees for 20 minutes (or 30 if making in one mold).

Bon appetit!

We often remember funny phrase from the famous movie: “And in prison now dinner is pasta.” For Italians, pasta is a traditional dish, known as paste. But not only on our continent pasta are considered among the popular side dishes. Today we will discuss how to make American-style macaroni and cheese.

Macaroni and cheese: American recipe with photos

If we talk about the traditional American recipe, then to prepare pasta you will need Cheddar cheese. In our country, housewives choose alternative options durum varieties. The main thing is that the cheese melts thoroughly.

The pasta is boiled in the usual way, but not washed. This is especially true for products made from solid wheat varieties. Then from butter, high-grade flour, pasteurized cow's milk and cheese amazing sauce. That's the whole secret of making American-style pasta.

We've simplified this recipe a little and adapted it to modern life. Let's whip up some macaroni and cheese.

Compound:

0.5 kg of pasta;
50 g butter;
0.2 kg of Russian cheese;
filtered water;
salt to taste.

Preparation:

Recipe from the best chefs

American-style macaroni and cheese in the oven is a complete independent dish. You can improve its taste by adding boiled sausage, smoked meats, seafood or meat fillet. Please note that the pasta is first boiled until half cooked, as the Italians and French say - al dente. Meat or seafood is heat treated. The cheese sauce is reminiscent of the famous “Béchamel” in its preparation technology.

Compound:

0.5 kg of pasta;
300 g boiled sausage;
filtered water for cooking;
ground to taste allspice and nutmeg;
1 liter of pasteurized cow's milk;
2 tbsp. l. premium wheat flour;
100 g Russian cheese;
salt to taste.

Preparation:

Oven pasta casserole with cheese is already a dish Slavic cuisine. But if you change it a little, you get an overseas dish. Shall we experiment?

Compound:

30 g wheat flour;
50 g Parmesan cheese;
150 g of Cheddar cheese;
25 g butter;
1.5 liters of filtered water;
150 g pasta;
1 tbsp. pasteurized milk;
ground paprika, nutmeg, pepper mixture and salt to taste.

Preparation:

IN thick-walled pan pour out the filtered water.
Bring it to a boil, add salt.
Add pasta and cook until done.
Be sure to place the boiled pasta in a colander.
Place a piece of soft butter in a saucepan.
Melt it over low heat.
Add the sifted flour and stir quickly, avoiding the formation of lumps.
We heat pasteurized cow's milk in a microwave oven.
Pour it into a saucepan in a thin stream.
Stir the sauce constantly with a whisk.
Add salt to taste, ground paprika and nutmeg.
Grate Parmesan and Cheddar cheese on a medium grater.
Combine both types of cheese and mix well.
Enter cheese mass into the sauce, leaving a little for decoration.
Boil the sauce until the cheese is completely melted.
Combine the pasta with the prepared sauce, mix thoroughly and place in a heat-resistant dish.
Sprinkle the remaining shredded cheese on top.
Place in the oven for a quarter of an hour.
Bake at temperature conditions at 220°.

Often in the hustle and bustle of everyday life we don’t have enough time to make something tasty for our family. Today I want to invite you to prepare very tasty American-style macaroni and cheese and follow the recipe with photos step by step. Making this dish is really quick and very simple, even if you are making it for the first time, it will definitely work out.

My family really loves it when I cook macaroni and cheese, but I haven’t cooked it the American way yet. My cooking method was very simple. I grated the cheese on a coarse grater and put it in the pasta and stirred. When I searched on the Internet interesting dish for the family, this particular recipe caught my attention.

I really wanted to try this dish for what it really is. And indeed, Americans know how to cook macaroni and cheese. It turned out really very tasty. But despite this, I still couldn’t help but think that there was something missing in the sauce. And now I have the feeling that I missed neither the smell nor the taste of mushrooms. Yes, the dish would have been even tastier with mushrooms.

How to make American macaroni and cheese

Products

Pasta – 300 gr.
Cheddar cheese – 100 gr.
Parmenzan cheese – 200 gr.
Flour – 60 gr.
Milk 1.5 cups.
Salt, spices to taste.
Butter 50 gr.

Step-by-step recipe for American macaroni and cheese

First, I bring to your attention a video recipe for making American macaroni and cheese:

First you can put the pasta to cook. I cook pasta very simply. Place the pasta in boiling salted water, bring it to a boil and immediately turn off the water. Cover the pan with a lid and leave the pasta for about 10-12 minutes.

While the pasta is cooking, you can start making the cheese sauce.

Melt butter in a small saucepan.

Pour the bitch into the oil and mix everything thoroughly and keep on the fire for a couple of minutes (a little less is possible).

Then, pour the milk into the saucepan in a thin stream, stirring the mixture with a whisk until the mixture thickens a little. At this stage, add salt and spices to taste.

Grate the cheese on a coarse grater.

Add the cheese to the sauce and stir until the cheese is completely melted.

Drain the water from the pasta. To prevent the pasta from sticking together, I rinse it under running water.

IN ready-made pasta we post it cheese sauce and mix everything thoroughly.

That's all, American-style macaroni and cheese is ready, now you can serve it. You can do it a little differently, for example, put the pasta in a baking dish and bake in the oven. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

For those who love pasta, the American recipe will seem like a culinary masterpiece. How many times have I caught myself thinking that macaroni and cheese are a very good combination. Let's make American-style macaroni and cheese today. I offer the recipe with a photo, so it will be easy for you to repeat. Everyone knows that Americans don’t really like to cook in the kitchen and that’s why the dishes American cuisine Prepare quickly, without any hassle. But it is also known that Americans love to eat delicious food, so if you are going to cook pasta, then cook it according to American recipe. Such pasta has a pleasant cheese and creamy taste, a rich and rich sauce. It is the cheese sauce that plays one of the main roles. The more sauce there is, the tastier the dish will be. Even if you count calories and are on a diet, then a small portion delicious pasta It won't hurt you, but rather will improve your mood. A hungry person can be irritable, so to prevent this from happening, cook tasty and satisfying food to feed the whole family, then relationships among relatives will be friendly. Nothing can be done on an empty stomach. They also turn out very tasty.

Required Products:

- 300 grams of pasta;
- 70 grams of butter;
- 2.5 tbsp. wheat flour;
- 100 grams of processed cheese;
- 100 grams of hard cheese;
- ½ tsp. ground nutmeg;
- 250 grams of milk;
- salt and pepper to taste.

How to cook with photos step by step

I melt the butter over low heat, remove it from the stove and pour in the flour.

I immediately stir with a spoon so that a single mass is formed. Don't worry that the sauce base is thick now, everything will be fine later.

I gradually pour milk into the sauce and begin to stir the mixture.

I add the remaining milk and it turns out to be a wonderful sauce without lumps. I salt it a little.

Grate the processed cheese. This cheese will melt well.

I add the grated processed cheese into the sauce and set it to very high slow fire until the cheese melts and the sauce thickens.

I boil the pasta so that it is “to the tooth”, slightly undercooked. I drain the water from the pasta. Add pasta to hot sauce.

Mix pasta with cream cheese sauce.

Sprinkle with ground nutmeg, which will make the dish a hundred times tastier.

I put the pasta in the sauce in a heat-resistant form and I’ll go to the finish line.

Rub hard cheese through coarse grater and sprinkle the pasta in the mold.

I bet in hot oven for 10 minutes. The cheese will melt, the top of the dish will become fried and golden brown.

I serve the pasta prepared in this way immediately to the table.

I hope you enjoy my recipe!

Bon Appetite!