@the.little.chef74: 🇺🇸 Fourth of July Mac & Cheese🧀 Ingredients (Serves 6-8) Pasta * 500g (1 lb) macaroni * 2 tbsp salt (for the pasta water) Cheese Sauce * 60g (¼ cup) unsalted butter * 60g (½ cup) plain flour * 410ml (1 can) evaporated milk * 300ml (1¼ cups) double cream (heavy cream) * ½ small onion, blended or very finely grated (optional) Cheese * 200g smoked cheddar, grated * 150g Red Leicester, grated * 150g Gouda, grated * 100g mozzarella, grated Seasoning * 1 tsp salt (adjust to taste) * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp paprika * ½ tsp onion powder * 1 tsp jalapeño seasoning (optional) ⸻ Method 1. Bring a large pot of heavily salted water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain and set aside. 2. While the pasta cooks, grate all of the cheese. Avoid pre-shredded cheese as it doesn’t melt as smoothly. 3. Melt the butter in a large saucepan over medium heat. 4. Whisk in the flour and cook for 2 minutes until the raw flour taste has disappeared. 5. Gradually whisk in the evaporated milk, followed by the double cream, until completely smooth. 6. Stir in the blended onion and cook for 2-3 minutes. 7. Remove the pan from the heat. 8. Add around two-thirds of the grated cheese a handful at a time, stirring until fully melted before adding more. 9. Season with the salt, black pepper, garlic powder, paprika, onion powder and jalapeño seasoning (if using). 10. Fold the cooked macaroni through the cheese sauce until every piece is coated. 11. Transfer to an ovenproof baking dish and sprinkle over the remaining cheese. 12. Finish with a little extra black pepper. 13. Bake at 200°C (400°F) for 15-20 minutes, until bubbling with a golden, cheesy crust. #macandcheese #pastarecipes #fourthofjulyparty #fourthofjulyweekend #bbqparty

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Saturday 27 June 2026 14:57:52 GMT