Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients: medium-sized pasta, preferably made from durum wheat. These could be horns, spirals, feathers, bows or even shells. Milk of any fat content is suitable, as is butter (72.5-83%), but I do not recommend using margarine and spreads with a fat content of less than 72.5%.
Tip: you can use regular sweet or smoked paprika, depending on your taste.
The final taste of the dish directly depends on the cheese. Be sure to use cheddar. Its orange color perfectly complements pasta, and its spicy aroma gives the dish a full-fledged taste. You can pair it with mozzarella, gouda or other cheese that melts and stretches well. I use some gouda and maasdam.
Nutmeg and white pepper are needed to prepare bechamel sauce for American-style pan macaroni and cheese. If you grind a whole nut, the aroma will be brighter, but ground will do. White pepper can be replaced with black or a mixture of ground ones.
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Step 2
Heat water in a saucepan for pasta. Grate all the cheeses on a fine grater — about 2/3 of each piece.
Tip: you need to cook pasta in a large amount of water, so for 350 g, take 4-5 liters.
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Step 3
Grate the remaining cheese on a coarse grater and mix.
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Step 4
Cook the pasta in boiling water for 2 minutes less than indicated on the package so that it does not overcook in the sauce.
Tip: when the water shows the first signs of boiling, you can start preparing the sauce so that the pasta does not have time to cool.
There is no need to rinse the pasta with cold water.
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Step 5
In a deep frying pan in which American-style macaroni and cheese will be cooked, melt all the butter over medium-high heat (4/6 for an electric stove).
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Step 6
Add flour to the butter and, stirring constantly, bring to a paste-like state with large bubbles. Cook over medium heat for about 3-4 minutes.
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Step 7
Pour in cold milk, stirring constantly and intensively with a whisk. Bring over medium heat until thickening and the first boiling bubbles appear, remembering to stir constantly.
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Step 8
Add red sweet paprika, nutmeg, white pepper. Mix thoroughly.
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Step 9
Add finely grated cheese and, stirring thoroughly with a spatula, heat over medium heat until the cheese is completely dissolved (3/6 for an electric stove).
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Step 10
Transfer the pasta to the liquid sauce and mix thoroughly without turning off the heat.
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Step 11
Immediately sprinkle the mixture of coarsely grated cheeses over the American-style pan macaroni.
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Step 12
Cover with a lid, place over medium heat or a little less (3/6 for an electric stove) and bring until the top cheese melts. Do not open the lid to prevent hot air from escaping.
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Step 13
American-style macaroni and cheese in a frying pan is ready. They should be served hot, without waiting for them to cool.
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Step 14
Use a large spatula to cut the American-style macaroni and cheese and carefully place the pieces on plates. You can sprinkle with herbs. Bon appetit!
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