American food is fast, excessive, and very comforting.
Where Italians suffice with a grating of cheese on their pasta, American must bathe their macaroni in a pool of cheeses.
Hence the concept of mac&cheese.
A mixture of three cheeses are immersed in evaporated milk and thickened with some cornstarch, lightly fragrant of the smallest whiff of garlic... basically a cheese fondue. Cooked elbow pasta is mixed into this blend of molten cheese and consumed with an optional sprinkling of Parmesan cheese.
1 cup mozzarella cheese, grated
1 cup emmental cheese, grated
1 cup romano cheese, grated
2 Tbsp corn flour
1 can evaporated milk
1 clove garlic
1 cup dried elbow pasta
Cut the garlic clove in half and rub the cut side on the bottom and sides of a heavy based sauce pan.
Discard the garlic.
Toss the grated cheeses in the cornflour.
Place the cheese mix and the evaporated milk in the sauce pan, and melt gradually over medium-low heat.
Meanwhile, cook the pasta in plenty of salted water according to package instructions.
Reserve a cup of the pasta water before draining.
Stir the cooked pasta into the molten cheese, and if too thick then thin out with some pasta water.
Serve hot with an optional grating of Parmesan cheese.
صحة و عافية