So let’s make it.
Start by pre-heating your oven to 180 degree centigrade. In case you have a microwave, its okay, I forgive you. Whatever. Blow a candle or something.
In a large pot, bring to boil 1 liter of water. Add 1 teaspoon salt while you’re at it and then throw in 150 gm. macaroni while you’re at it.
In another pan, heat 1 tbsp. butter. Add 1 tbsp. flour to it. Stir to combine.
I generally use a whisk to combine mine. Much smoother.
Now, add slowly, about 400 ml. milk. I like 2% one.
Add about 120 gm. cheese (of course, you can add more, but think about the fact that you are cooking for one, maximum two people here, so well… ahem). I like a combination. So I added 60 gm. Edam and 60 gm. processed American Cheese, cut into chunks. Also, prepare a baking dish (I used a square 7×7 pan here) by rubbing it down with some butter.
Stir till the concoction is fully mixed. At this point, you can add whatever herb that comes to your fancy. I like adding Oregano and Mustard powder to this. However, the world of Mac and Cheese is your oyster. Feel free to add whatever possible.
Drain the pasta just before it turns al dente. Do not make it mushy or overcook it.
Add the pasta to the cheese sauce. It sounds so simple, but it isn’t. Especially when you are drowning in your very own saliva. Adjust seasoning. I like making sure I check salt. I like salt.
Put the pasta in the baking dish to proceed to the cheesy top bit.
Cover the pasta and cheese sauce mixture with more cheese (you should ideally add whatever floats your boat, darling. I like, of all things, Gouda and Edam and processed cheese). Around 100 gm. or more.
Yeah, well, not for the faint of heart.
Now, put the baking dish in the oven and wait for the cheese to melt.
Once it is melted and browned nicely (takes 10-15 minutes), remove and let rest for 5-6 minutes before serving.
And yes, it is gorgeous.
With or without the cheesy top.