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american cheese pasta recipe

THE macaroni and cheesealso known as mac’n cheese or mac and cheese, are a typical dish of american kitchen. A rich and very tasty recipe prepared with macaroni, a particular form of short pasta similar to pipettes or elbows (readily available in the United States and Anglo-Saxon countries), greedily seasoned with a cheese-based sauce of Bechamel and melted cheddar.

Once cooked al dente and flavored with the indicated ingredients, the pasta is sprinkled with grated parmesan and made au gratin in the oven for about twenty minutes: the result will be a creamy starter, with a delicious golden crust on the surface, perfect for lunch with family or for a dinner on the theme of the USA with friends.

The particularity of the mac’n cheese lies precisely in the contrast between the gratin on the surface and the softness of the cream cheese. When arranging the pasta, don’t skimp on the béchamel and, if you think it’s drying out too much in the oven, slightly reduce the cooking time.

History of mac and cheese

The origins of mac and cheese are rather uncertain. According to some, the spread on American territory took place in the early 1800s thanks to the president Thomas Jefferson who, after tasting them for the first time during a visit to Paris, was so impressed that he had them reproduced at all official banquets by his personal chef and James Hemings.

According to others, this preparation has its origins in England in 1769 where it was mentioned for the first time in Elizabeth Rafald’s book The experienced English housekeeper.

It seems that in America macaroni and cheese was initially the preserve of only the wealthy class, due to the high cost of raw materials imported from Europe, and later only became a mainstay. economic and accessible to all. Today they are so famous that they are also sold canned pre-cooked for the good peace (read despair) of our compatriots.

Find out how to prepare mac and cheese by following the step-by-step procedure and tips. If you liked this recipe, try spaghetti and meatballs, an Italian-American specialty made with pasta and meatballs.

How to make mac and cheese

Make the béchamel: melt the butter in a high-sided saucepan and add the flour 1.

Stir vigorously with a whisk 2 over low heat until the sauce is creamy and free of lumps.

Once the roux has been obtained, smooth and slightly golden, pour in the milk, previously heated over the heat, season with salt and pepper, flavor with a pinch of nutmeg and leave to cook, stirring constantly with a whisk. 3until obtaining a velvety and thick béchamel.

Remove the béchamel from the heat and stir in the cheddar cubes 4.

Stir with a wooden ladle 5 until the cheese is completely melted and set aside.

Boil the pasta in plenty of lightly salted boiling water, drain until al dente and transfer to a bowl; then season with the béchamel and mix well 6.

Pour the pasta into a well-buttered cake tin sprinkled with breadcrumbs, and sprinkle the surface with grated parmesan seven. Bake at 200°C, in static mode, and cook for about 20 minutes or until a light golden crust has formed on the surface.

After the cooking time, remove the pasta from the oven 8.

Arrange the macaroni and cheese on individual plates 9 and serve immediately.


Instead of cheddar, you can also use a cheese mix such as emmental, provola, fontina: the important thing is that they are spun and have a pronounced taste. If you prefer, you can replace the grated parmesan with pecorino or, for an even richer and more flavorful variation, you can add a little bacondiced speck or diced bologna.

Cheddar is quite a tasty cheese. To avoid a too salty result, we advise you not to over-salt the béchamel.

If you can’t find the macaroni, for a result similar to the original, you can replace them with the cellentanias in our recipe, or with pipettes, elbows or another shape of dough of your choice.


It is advisable to consume the macaroni and cheese very hot at this time. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day maximum.

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