When I grew up in the rural countryside in Sweden in the 1980s and 1990s, most series on teve were American. In my youth I watched the likes of Beverly Hills 90210 and Baywatch and grew acustomed to a few American traits. Like eating icecream straight out of a paper tub, when icecream in Sweden only came in a plastic tub or a brick shaped paper carton. Not at all the same as the Ben & Jerry’s you could get in the States. Anyway, I have had plenty of icecream the American way since, and now you can get the American brands of icecream (with the right packaging) in Sweden too.
But there were other foods that seemed just as intriguing. Like a proper burger form a diner or mac ‘n cheese, the ultimate comfort food.
It has taken me until now to make an American version of the mac ‘n cheese, using The Pioneerwoman‘s recipe. And I truly understand now, why this is such a popular dish especially when in need of something comforting.
This recipe contains lots and lots of cheese, but the top layer is the best with the crusty cheese on top. I thought I used a lot of seasoning in this dish, but it needs a little more than you expect.
Macaroni and cheese, serves 3
Adapted from The Pioneerwoman’s recipe.
475 ml macaroni (2 cups)
1 beaten egg
4 tbsp butter (1/4 cup)
4 tbsp plain flour (1/4 cup)l
235 ml milk (1 1/4 cup)
1 tsp Colman’s mustard
225 g grated cheese (1/2 lb) for the mixture + extra for the topping
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
Cook macaroni until very firm. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take a few spoonfuls of the sauce and pour it into beaten egg, whisking constantly. Whisk together till smooth.Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed.
Pour in drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes in 200C oven or until bubbly and golden on top.