Close to the gastronomic anniversary, we bring you two recipes for this famous dish in which cheese abounds. I followed the step by step.
The is coming Mac&Cheese Day and there is no better way to honor it than by making a dish with that iconic pasta of American cuisine. For that, we bring you various gastronomic tips of Danilo Ferrazchef at Hell’s Pizza, the brand specializing in New York-style pizzas, which also offers other typical US dishes.
With respect to type of pastaFerraz said that, “to make some authentic Mac&CheeseI suggest using elbow noodlessince the sauce usually adheres better to this type of pasta and also gets inside it, achieving a greater integration of the entire preparation and achieving a unique texture“. And, about the cheese mixassured that “the ideal combination of cheeses would be cheddar cheesebecause it is an American classic that cannot be missing with its typical notes; Parmesan; blue cheese for the intensity of flavors they bring to the dish; and mozzarella because it adds a lot of creaminess”.
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The chef also emphasized the extra ingredients: “To vary the recipe a bit, I recommend adding bacon either pepperoni, since they add a lot of flavor and a crunchy texture. What I do is chop them very small, pass them through a frying pan until golden brown and add them at the last moment”.
Recipe by Danilo Ferraz
INGREDIENTS
- Elbow noodles, 800 g
- Butter, 70g
- Common wheat flour, 70 g
- Milk, 800ml
- Cheddar, 400g
- Blue Cheese, 50 g
- Mozzarella, 70g
- Dijon mustard, 20 g
- Salt and pepper to taste
- Nutmeg, to taste
- Parmesan, to taste
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PROCEDURE
Put the noodles in boiling salted water and cook according to package directions. For the sauce, melt the butter in a skillet over low heat. Once melted, add the flour and cook over medium heat, mixing constantly. Add the cold milk and cook over medium-low heat, stirring constantly. When the sauce takes on a dense but fluid texture, add the blue cheese and mozzarella. Continue stirring for a few minutes until the cheeses are melted. Add the cheddar along with the mustard and continue cooking. When obtaining a homogeneous sauce, season to taste and mix with the noodles. Place in a roasting pan, add the Parmesan cheese on top and take to a strong oven, just for a few minutes, until gratin.
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Pixabay
Recipe by Cristian Gómez de Sosa from Santo Bar de Pizzas
INGREDIENTS (for two servings)
- Elbow noodles or macaroni, 250 g
- Milk, 250cc
- Corn starch, 2 tbsp
- Powdered sugar, 1 tsp
- Cheddar cheese, 100g
- For salut or mozzarella, 50 g
- Parmesan, 50g
- Sweet paprika, 1 pinch
- Salt and pepper to taste
PROCEDURE
Cook the pasta and reserve. Dilute the starch well in the cold milk and add the powdered sugar. Cook in a saucepan over medium-low heat. When it boils, mix for two more minutes. Lower the heat and season with pepper and paprika. Add the cheddar and por salut or mozzarella cheeses cut into very small cubes. Mix until they melt well and a homogeneous sauce is formed. Add the noodles, season with salt and integrate very well. Serve and finish with Parmesan and chopped chives (optional).
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
