Macaroni and Cheese
- 300g (10 1/2 oz) of macaroni
- 300g (10 1/2 oz) of high-quality cheddar cheese
- 1 cheese grater
- 1 pot
- 1.5L (1/3gal) water
- 1 strainer
- 1 spoon
- 1 burner
- 1. Using the cheese grater, grate the cheese and set it aside.
- 2. Fill the pot with water and heat it on the burner until it boils.
- 3. Add the macaroni to the boiling water; boil for about 10 minutes or until the desired tenderness is reached.
- 4. Carefully drain the water using the strainer.
- 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.
- Try adding herbs and spices to modify the flavor.