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Mac & Cheese

Credit: Tomer Berenzon



  • 1 packet of pasta

  • 100 g of butter

  • ½ cup flour

  • ½ cup of milk

  • 500 ml cooking cream (10%-15%)

  • 350 g grated cheddar cheese

  • 200 g grated yellow cheese

  • ½ tablespoon of salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika (optional)

  • 1 packet of bread crumbs (optional)


  • Heat the oven to 180°C in the turbo mode and grease a relatively deep pan that fits the oven.

  • Cook the pasta in boiling water for one minute less than the manufacturer's instructions, to get pasta "al dente" (with a harder texture). After the pasta is cooked, drain and rinse with water. Drizzle a little olive oil to prevent the pasta from sticking.

  • Mix the hard cheeses together and divide the mixture into three parts: half of the mixture for the sauce to be cooked in the pot; a quarter of the mixture for the middle layer of the stew; and a quarter of the mixture to spread on the top of the dish.

  • To make the sauce: melt the butter in a large pan over medium heat. Sprinkle and mix in the flour in small portions, the entire quantity. Keep stirring the flour in the pan for about a minute, and slowly pour in the milk without stopping. After a uniform mass formed, add the cream and mix well to fully combine the sauce. Continue to stir the sauce over medium heat, until it thickens.

  • ​Remove the sauce from the heat and add the spices (salt, pepper, and paprika) and half of the grated cheese mixture. Mix until the cheese is completely melted.

  • Mix the cooked pasta with the sauce, until it is well coated.

  • Pour half of the amount of pasta into the baking dish, spread a quarter of the cheese mixture in the middle layer. Then spread the remaining pasta evenly over it, and sprinkle the remaining cheese mixture over it.

  • You can sprinkle some breadcrumbs on top.

  • Bake in an oven preheated to 180°C for about half an hour until the cheese starts to bubble and brown and the belly starts to crackle.

  • Enjoy your meal! 

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