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Summer’s here. School’s out and children want something fun, yet adults want something that doesn’t look like junk food. The neighbors north of the Rio Grande are famous for their prêt-à-manger and the French for their cooking dinner on a daily basis. For a moment I stopped to think what to prepare, and a very popular dish from my childhood. However, I didn’t want the industrial and “non-artificial” flavors in it. Nostalgia won me over, and I put myself to work. This is what I did:

Mac n’ Mimolette Cheese

Mac & Cheese is a staple of the American cuisine. It is very popular, especially among the youngsters. Here, I share with you my homemade version with a sauce I feel less guilty.

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Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: American

Keyword: Comfort Food, Homemade, Mornay Sauce, Pasta, Vegetarian

Servings:

Equipment

Ingredients

200 g (3 cups) dry pasta , macaroni or fussili
30 g (2 tbsp) unsalted butter
200 ml (1 cups) heavy whipping cream
400 g (4 cups) Mimolette cheese, shredded
5 g (1 tsp) Dijon mustard, optional
Salt & Pepper to season

To Prepare

Add salted water to a medium pot and let it come to a rolling boil. Then, add the pasta al dente, meaning it should be cooked, but it mustn’t fall apart; let it have some texture. It should take 7 minutes, but check the instructions of the pasta package.
In the meantime, in another pot at a medium heat start preparing the sauce. To do that, melt the butter, then add the heavy whipping cream and the Dijon mustard. Mix the lot ant let it come to a simmer. Then, add the shredded mimolette or cheddar cheese. Do not stop mixing, this will allow the cheese to melt and not stick at the bottom of the pot. It shall slowly melt. Turn the heat off and season to taste with salt and pepper.
Once the pasta is al dente, strain it but don’t rinse it. Add it to the pot with the cheese sauce and fold it in for the sauce to cover the pasta delicately. Verify the seasoning.
Serve and enjoy. I am sure everyone will love it.

Notes

I highly advise that you buy your cheese and shred it yourself, since pre-shredded cheese has celulose added that prevents uniform melting. This shall make your sauce lumpy instead of silky.
This recipe is tastier if you enjoy it right after you prepare it. Re-heating makes the sauce not be as silky.
This is a heavy dish, so I suggest you serve it with a side of green salad. This shall be enough for a hearty lunch.

Nutrition

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