Preparation

The type of macaroni that is usually used in this recipe is macaroni elbows, but it can be prepared with any variety of macaroni that we want. We cook them as always, in a pot with boiling salted water, leaving them al dente.

While the pasta is cooking, we prepare a béchamel sauce, simmering the fine flour of corn, milk, mustard, salt and pepper. It is important not to stop stirring until it is linked. Then add the butter and continue stirring until it forms a thick cream. We lower the heat and add half the cheese.

With the pasta and sauce ready, mix and place in a tray suitable for oven. Cover with the rest of the grated cheese and bake at 225ºC in the upper-middle part for 15 or 20 minutes, until it has browned well above, even burning a little.

Tasting

The American-style macaroni and cheese are an explosion of flavor brought about by the infallible combination of cheese sauce, béchamel and gratin cheese, as well as the touch of mustard, which adds a spicy aroma. Of course, it is a recipe to eat hungry, because it fills a lot.

I hope you like dear friend. This is done a lot here in my country, I hope Mrs. Night can prepare her