An American classic! Mac and Cheese
An American classic!Mac and Cheese
4.3
(31 reviews)Time
Here’s a recipe for American-style mac and cheese (macaroni and cheese) made extra rich with cheddar cheese. You can also make it with your favorite cheese. It pairs well not only with meat dishes, but with wine too! [Reduced-sodium recipe] *Please see the Q&A for details on reducing sodium.
Calories
504kcal
Carbs
46.1g
Fat
24.3g
Protein
21.5g
Net Carbs
44.6g
Sodium
668.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- macaroni100 g
- milk200 ml
- sliced cheddar cheese5 slices
- salted butter10 g
- cake flour1 tablespoon
- salt1/5 teaspoon
- black peppera pinch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Bring a large pot of water to a boil. Add salt (not included in the ingredient list, as needed) and the macaroni, then cook according to the package directions. Drain well.
Note:
As a guide, use about 1 teaspoon of salt per 1,000ml of water.
2
Add the butter to a frying pan and heat over medium heat. Once the butter has melted, turn off the heat and add the flour, stirring until no dry flour remains. Return to medium heat, gradually add the milk, and cook while stirring until thickened.
3
Tear the cheddar cheese into pieces and add it, stirring until melted. Add the macaroni, salt, and black pepper, then adjust the seasoning.
Reviews
4.3
(31 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It was really delicious! So easy!
🇯🇵 User from Japan
It turned out really delicious! As a little variation, I added corn, bacon, and shimeji mushrooms at the stage when I added the macaroni. I also tried topping it with parsley! I’m not a fan of onions, so I didn’t add any, but depending on your taste, onion might be a nice addition.
