This is one of those recipes that we always make, but we kept waiting to make a video and type up the recipe. Macaroni and Cheese is one of the most normal dishes out there, right?
The basis for this version is the famous Mac ‘N’ Cheese American. It’s common to use cheddar cheese abroad, but as I don’t always find the American version of the cheese, we give it that Brazilian way.
I chose to use cheeses that are closer to us and much easier to find. The caipira comes because of this, more colonial cheeses, semi-cured and so on. Practically any cheese that melts when heated can be used. So, the possibilities are endless.
As a basic white sauce that uses milk is made, I end up choosing to use lactose-free milk. The amount used is reasonable and I’m not always in the mood for that piriri, right? To learn more about Lactose Intolerance.
Mac’N’Cheese: Country-Style Macaroni and Cheese
Makes: 2 two large portions
- 200 g snail pasta
- 30 g butter without salt
- 10 g wheat flour
- 400-450 mL leite integral (or skimmed at room temperature, 25-30ºC)
- 125 g colonial cheese (or grated half-cured)
- 50 g mozzarella cheese (grated)
- 25 g Parmesan cheese (grated)
- refined salt
- Black pepper (or ground white pepper)
- freshly grated nutmeg
1 cup: 250mL | 1 tablespoon: 15mL.
- Cook the pasta in boiling water. Remove the noodles about 2 minutes before the time indicated by the manufacturer. If not informed, around 5-7 minutes the point should be checked. Drain very well. Reserve.
- In a pan, melt the butter. Add the wheat flour and stir well, let it cook for 1-2 minutes.
- Add the milk (400mL) little by little and mix well, being careful not to form lumps. Cook for 2-3 minutes.
- Heat the oven to 220-250ºC.
- Add the cheeses and continue to cook over low heat so they melt. If necessary, add the rest of the milk (~50mL). Adjust the seasonings: salt, pepper, nutmeg.
- Mix the pasta into the sauce and mix well. Taste and adjust seasoning if necessary. Depending on the pasta and if you want, you can add more milk (~50mL).
- Separate into individual portions or on a communal platter. Spread grated cheese (Parmesan, and colonial if you want) and place in the oven already heated to 220ºC.
- Remove when golden on top, between 15-20 minutes. Serve hot.
- Leite: If you are lactose intolerant, I used lactose-free milk. In this case, I used Tirol. I thought Molico was less sweet, but before making it, I tested the taste and found it sweet and changed it. The sweetness of lactose-free milk may vary between brands.
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