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USA - Macaroni & Cheese Recipe

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Dinner with new friends


This recipe for USA - Macaroni & Cheese, by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paula Herring and Tim Botsko, San Diego, California


1 lb elbow macaroni
4 Tbsp butter
¼ cup all purpose flour
½ - 1 tsp nutmeg
1 tsp salt
⅛ tsp Cayenne pepper
2 cups sharp cheddar cheese, shredded
2 cups Swiss or Gruyere cheese, shredded
2-4 cups milk

*You can use any types of cheese you like. I’ve found that a combination of sharp cheddar and a Swiss or Gruyere works well.

Bring 4 qts heavily salted water to a rolling boil.

Preheat oven to 350 degrees F (180 C).

Melt butter in large sauce pan over medium heat.
Whisk flour into butter, stirring continuously, to form a light roux.
Slowly add 2 cups milk to roux, stirring continuously.
Bring milk just to a simmer and let thicken.
Add nutmeg and Cayenne pepper, along with 1 tsp salt.
Lower heat and slowly stir in 2/3 of the cheddar and other cheese, stir until it melts. (If sauce is too thick, stir in more milk. Don’t make your cheese sauce too thick, or the final baked product might be a bit dry.)

Add pasta to boiling water and cook until al dente (follow package directions).

While pasta boils, butter an oven proof casserole dish large enough to hold pasta and cheese sauce.

Drain pasta and add it to cheese mixture, stir well.

Poor pasta and cheese into prepared casserole dish.

Sprinkle remaining cheese over pasta and bake for 30 - 40 minutes, until cheese begins to brown.

Serve hot and enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
(Paula and Tim are dinner hosts extraordinaire for dozens of Diplomacy Council guests for the past few years. Paula serves on the Board of Directors of the San Diego Diplomacy Council.) Tim says: "Mac and cheese is part of my heritage as a middle-class white kid who grew up in a suburb in the Rocky Mountains. Normally, I wouldn’t have considered serving Macaroni and Cheese, as it is almost a cliche as an American meal. One of the last Diplomacy Council dinners Paula and I hosted had a truly international guest list (Egypt, France, Netherlands, Palau, Singapore, Slovakia, Sri Lanka and Ireland), with quite a few dietary restrictions — including a guest who didn’t eat onions, leeks or garlic. On a whim, I made Mac & Cheese — and it was one of the best received dishes we’ve ever served."




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