Easy Mac and Cheese Pasta

Bring to a boil a large 5-liter pot filled with water and 1 tablespoon of salt. We will cook the pasta here.

While the water for the macaroni comes to the boil, we will prepare the Bechamel Sauce.

Melt 50g of butter in a deep, large saucepan.

Add 2 tablespoons of flour.

Mix well and cook together for 2 minutes.

Then add the milk gradually, stirring continuously to dissolve the lumps.

Now pour the heavy cream, mix and wait until the sauce starts to boil.

Add salt and a little pepper, to taste.

To this sauce, add 1/3 of the cheddar cheese, grated in advance.

Mix properly and leave over heat until the cheese melts completely and it's incorporated into the sauce.

Now turn off the heat and put the sauce aside.

For mac and cheese, elbow macaroni are commonly used. In stores, you will only find white macaroni. Durum wheat pasta in Romania can only be found online or in Italian shops.

Of course, you can use any kind of pasta here, the shape won't change the taste :)

When the water starts to boil, put the pasta in, mix periodically and cook according to the time written on the box.

Drain the cooked macaroni add to the sauce in the pan, mix well.

Put half of the pasta mixed with the sauce in an oven dish.

Sprinkle over half of the remaining grated cheddar.

Add the rest of the pasta, level out.

Sprinkle with the remaining cheese and place the dish in the preheated oven to 200 degrees C for 10-15 minutes, just enough for the cheese to melt.

Serve immediately, while it's warm and the cheese is soft, maybe with a vegetable salad.

Enjoy!