Macaroni & Cheese / Macaroaane cu branza

Directions

1. Prepare Macaroni**. Set aside, covered.

2. Prepare Béchamel Sauce (about 2 c) in a large sauce pan.

3. While Béchamel Sauce simmers, shred cheese. Add cheese to sauce and stir until well blended.

4. When Sauce is ready, dump the pasta in, and stir until pasta is well coated. Continue to heat a few more minutes if necessary (stir, and keep the heat very low so it doesn’t burn).

5. Serve immediately. 

 

Notes: Unfortunately, this recipe is not very good made with Brânză or the other non-melting cheeses often found in Romania. We recommend using a harder cheese like Mozzarella, Gouda, Tilsit or Edam.

 

Variations: This Mac and Cheese can be altered in several ways. You can add any sort of herbs/spices you’d like. Basil, toasted onion or garlic and oregano are all nice. You can also add canned tuna, steamed vegetables like broccoli, spinach, mushrooms etc. or fresh chopped tomatoes. To make baked Macaroni and Cheese, prepare the pasta and the Béchamel Sauce as directed – but don’t add the cheese. Mix the pasta and sauce in the pan, then put â…“ in a greased baking dish. Add a layer of shredded cheese, more pasta, cheese etc. and sprinkle top with bread crumbs. Bake in a medium temperature oven for about 20 min, or until warm through and the cheese is melted.

 

Substitutions: Macaroni/Short spiral or penne style pasta.

 

References: *See the White Sauce recipe. **See the Basic Pasta recipe.