Name: Baked Mac and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 225 g macaroni, shells or elbow pasta; salt (for the pasta water); 1 tsp salt (to season the sauce); 225 g mature cheddar, grated; 110 g mild processed cheese, cubed (instead of American cheese; young Gouda also works); 2 tbsp cornflour; 55 g butter; 1 tsp mustard powder; 0.25 tsp cayenne pepper; 350 ml whole milk; 350 ml double cream; 1 egg; 55 g cheddar, grated; 55 g mozzarella, grated; 55 g Parmesan, grated; butter (for greasing the dish)

Preparation

Preheat the oven to 180 °C conventional (top and bottom heat) and grease a baking dish (about 20 × 20 cm, at least 5 cm deep). Cook the pasta in plenty of salted water for 2 minutes less than the packet says so it keeps some bite, and drain.
Toss the 225 g cheddar with the processed cheese cubes and the cornflour in a bowl with your fingers until the cheese is evenly coated.
Melt the butter in a large pot over medium heat. As soon as it foams, stir in the mustard powder and cayenne and fry for about 1 minute until the butter turns golden brown.
Slowly stir in the milk and cream and heat for about 3 minutes, stirring, until it barely simmers and small bubbles rise.
Whisk the egg in a bowl, temper it with a few spoonfuls of the hot milk mixture, stirring, and then pour it slowly back into the pot, stirring vigorously.
Take the pot off the heat and stir in the cheese mixture a handful at a time; let each portion melt completely before adding the next so the sauce stays smooth.
Fold in the pasta, stir in 1 tsp salt and transfer everything to the dish. Mix the remaining cheddar, mozzarella and Parmesan and sprinkle on top.
Bake for about 20 minutes until the cheese bubbles at the edges; then turn the grill to its highest setting and brown for about 5 minutes. Rest for 5 minutes before serving so the sauce sets.

Drink with it

White wine · excellent match
Lightly oaked Chardonnay
The wine brings its own butter and nut notes and enough body to match the cheese sauce, and its acidity cuts the cream fat.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · good match
Brut sparkling wine (Crémant or Champagne)
Bubbles and high acidity clear the cream and cheddar from the palate after every bite.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Pils or Helles, cold
Fizz and light bitterness cleanse the palate after every bite of the rich cheese sauce.
Pils or Helles: What's the Difference?
Dark beer · good match
Dark lager
Malt sweetness and roasted aromas pick up the browned crust, while the carbonation cuts the fat.
Which beer goes with food? More than just pils with barbecue
Mellow whisky · good match
Mellow bourbon, neat or with a splash of water
Vanilla and caramel notes from the barrel nestle against the browned cheese crust.
Whisky with food: cheese, chocolate, and savory dishes

Preparation

Preheat the oven to 180 °C conventional (top and bottom heat) and grease a baking dish (about 20 × 20 cm, at least 5 cm deep). Cook the pasta in plenty of salted water for 2 minutes less than the packet says so it keeps some bite, and drain.
Toss the 225 g cheddar with the processed cheese cubes and the cornflour in a bowl with your fingers until the cheese is evenly coated.
Melt the butter in a large pot over medium heat. As soon as it foams, stir in the mustard powder and cayenne and fry for about 1 minute until the butter turns golden brown.
Slowly stir in the milk and cream and heat for about 3 minutes, stirring, until it barely simmers and small bubbles rise.
Whisk the egg in a bowl, temper it with a few spoonfuls of the hot milk mixture, stirring, and then pour it slowly back into the pot, stirring vigorously.
Take the pot off the heat and stir in the cheese mixture a handful at a time; let each portion melt completely before adding the next so the sauce stays smooth.
Fold in the pasta, stir in 1 tsp salt and transfer everything to the dish. Mix the remaining cheddar, mozzarella and Parmesan and sprinkle on top.
Bake for about 20 minutes until the cheese bubbles at the edges; then turn the grill to its highest setting and brown for about 5 minutes. Rest for 5 minutes before serving so the sauce sets.

Drink with it

White wine · excellent match
Lightly oaked Chardonnay
The wine brings its own butter and nut notes and enough body to match the cheese sauce, and its acidity cuts the cream fat.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · good match
Brut sparkling wine (Crémant or Champagne)
Bubbles and high acidity clear the cream and cheddar from the palate after every bite.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Pils or Helles, cold
Fizz and light bitterness cleanse the palate after every bite of the rich cheese sauce.
Pils or Helles: What's the Difference?
Dark beer · good match
Dark lager
Malt sweetness and roasted aromas pick up the browned crust, while the carbonation cuts the fat.
Which beer goes with food? More than just pils with barbecue
Mellow whisky · good match
Mellow bourbon, neat or with a splash of water
Vanilla and caramel notes from the barrel nestle against the browned cheese crust.
Whisky with food: cheese, chocolate, and savory dishes

Baked Mac and Cheese

Preparation

Drink with it

Lightly oaked Chardonnay

Brut sparkling wine (Crémant or Champagne)

Pils or Helles, cold

Dark lager

Mellow bourbon, neat or with a splash of water

This pairs well too.

Cauliflower Cheese

Cheese Fondue with Kirsch

Croque Monsieur

Gnocchi with Gorgonzola Cream Sauce

Baked Mac and Cheese

Preparation

Drink with it

Lightly oaked Chardonnay

Brut sparkling wine (Crémant or Champagne)

Pils or Helles, cold

Dark lager

Mellow bourbon, neat or with a splash of water

This pairs well too.

Cauliflower Cheese

Cheese Fondue with Kirsch

Croque Monsieur

Gnocchi with Gorgonzola Cream Sauce