Mac & Cheese is the traditional American gratin, a bit like the gruyere macaroni gratin here!
° Macaroni 300 g
° Grated cheddar 180 g
° Butter 20 g
° Flour 20 g
° Milk 40 cl
° Dijon mustard 1/2 tbsp
° Breadcrumbs 60 g
Cook the macaroni in a pot of salted water according to the package directions. Drain and set aside.
Preheat the oven to 180 ° C. Prepare the béchamel sauce: in a saucepan, melt the 20 g of butter, then add the same amount of flour, mixing without stopping. Gradually add the milk, still stirring, until the sauce thickens.
Add mustard and salt, mix for 2/3 minutes, the preparation should become creamy. Add 3/4 of the grated cheddar cheese (the rest will be used for gratinating), mix until a smooth cream is obtained, then remove from the heat.
Mix the macaroni sauce to coat them all well and pour into a gratin dish.
Mix the breadcrumbs with the 20 g of melted butter and sprinkle the macaroni with it, as well as the remaining grated cheddar cheese.
Bake for about 30 minutes, until the top is golden.