Macaroni and cheese are a basic recipe from popular cuisine in the African American community.
I learned how to prepare them with my mother, who learned it from her. Families often joke with each other about who cooks the best recipe. My mother wins the title hands down! As popular as this dish is, its preparation can fail due to simple errors. The trick to making the macaroni and cheese successful is to add enough cheese, do not hesitate to raise the dish well and respect the timing perfectly.
About 5 people
1 packet of macaroni of 500g (4 to 6 people)
125g semi-salted butter
800 g cheddar
Paprika, salt, pepper, garlic powder, 1/2 liter of 2% skim milk
Preheat your oven for 20 minutes at 200 degrees.
Bring water to a boil in a large saucepan, add the macaroni and cook for 10 to 12 minutes.
Drain the macaroni water in a colander.
In a large pot, pour the cooked macaroni with the 125 g of butter; 1.5 to 2 cups of milk. The consistency should be neither too watery nor too thick.
Grate the cheddar over the pasta.
Mix, stirring, until the cheese is half melted.
Add cheese if necessary.
Season to taste with paprika, salt, pepper, and garlic powder.
Transfer the hot mixture to a gratin dish, cover and bake for 20 minutes at 200 degrees.