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Macaroni and Cheese





  1. 1. Using the cheese grater, grate the cheese and set it aside.
  2. 2. Fill the pot with water and heat it on the burner until it boils.
  3. 3. Add the macaroni to the boiling water; boil for about 10 minutes or until the desired tenderness is reached.
  4. 4. Carefully drain the water using the strainer.
  5. 5. Add the grated cheese, stirring very little at first but more vigorously as the cheese melts.


You can expect ≈1kg of Macaroni and Cheese.



As there are only two ingredients in this recipe, they are very important to the flavor of the dish. While I have not noted a huge difference from brand to brand with regards to pasta, the type is important: it should be made with "white" or bleached flour. Whole wheat pastas, other than their obvious nutritonal pitfalls, simply don't work well with this application; the flavor is far too overpowering and doesn't pair well with the cheese.

The cheese is an even more important factor. While a number of different kinds of cheese give an edible output, I find that cheddar is the best. But the quality of the cheddar is paramont. Most brands will not do, especially if they are non-fat, low-fat, or mild cheddars; none of these are really cheddar anyways. And among the sharp cheddars, many have strange "chemical" off-flavors. I used to not like cheddar cheese at all because this is what I thought it was supposed to taste like. But, thankfully, there are sharp cheddars that have very good flavors and no dye: they will be white/cream in color, not yellow/orange, which is the result of dye, not the cheese itself. For this recipe, I almost always import cheese from a cooperative called Cabot, which is based in Vermont, USA.



This recipe is what it says and says what it is: macaroni...and cheese. There is nothing more, and nothing less; this is the basic macaroni and cheese. That is not to say that more elaborate versions aren't worth the effort; rather, sometimes you just need the simplicity of good noodles and high-quality cheese.


I adapted this recipe in 2011 from a similar version I had at Camp Flintlock in North Carolina, USA; my thanks to the Langdons for their work on this dish! I last modified its contents on July 10, 2014.

I created this metadata on June 21, 2012 and last modified it on July 10, 2014.

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