Macaroni & Cheese

Macaroni and Past


  • 2 cups of grated caroselle’s artisanal young cheddar or gouda or low fat edam cheese
  • 2 cups of elbow macaroni
  • 2 cups of milk
  • 2 tablespoon butter
  • 2 tablespoon cornflour
  • 1 onion
  • 1/4 teaspoon paprika
  • Salt and Pepper


  1. Cook the entire sauce right from the beginning in a low flame and in a large pot
  2. Boil 4 cups of water with ½ teaspoon of salt and add 2 cups of elbow macaroni or shells
  3. While cooking the macaroni, it shouldn’t get too soft or mushy or break
  4. Drain them in a strainer
  5. In a medium saucepan over low heat, add 2 tablespoons butter and melt it
  6. Add 1 small minced onion, 1/4 teaspoon paprika and stir it
  7. Slowly add 2 tablespoons of cornflour or all-purpose flour
  8. Add 2 cups of milk with a whisk and simmer it for 1-2 minutes until it turns thick
  9. Finally add 2 cups of grated young cheddar or gouda or low fat edam cheese, salt, and pepper

For Oven:

  1. Mix the macaroni and the white sauce in a baking dish, you can also sprinkle some cracker crumbs on the top to bring a brown layer (temp: 350 o C; time: 30 minutes)

For Stove:

  1. Mix the macaroni and the white sauce in a pan and put your flame to low heat
  2. Some more milk can be added to dilute (if required), making the milk to see along the edge
  3. Additional cheese can be sprinkled on the top so it will cover when it melts
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