How to make
The weight for the different types of cheese can be changed according to your taste, but the important thing for the recipe is that the total of the cheese from the 4 types is about 1.5 lb (700 g) with an additional at least 6-7 oz (150 - 200 g) for sprinkling in the baking pan.
The garlic is finely chopped and the onion is cut into small pieces.
Boil water for the macaroni. During this time, the 3 types of cheese are grated - Cheddar, Edam and regular cheese. Of course, if the mozzarella is not bought grated, it is also grated separately.
When the water boils, add a drop of oil and salt. Pour the macaroni and stir.
Pour the cream into another pot, add the cream cheese and spices. Allow the cheese to melt and stir to mix well. It should not boil and stay on the stove for a long time, but only to warm up.
When the macaroni is cooked, save 1/2 cup of the water and pour out the rest and rinse the pasta lightly with cold water.
Melt the butter in the same pot, then add the onion and garlic and fry for a few minutes. Then the flour is poured in while stirring. Pour the mixture with the cream and cream cheese, which must still be warm and the water from the macaroni.
Mix well to make a homogeneous sauce. Set aside about 7 oz (200 g) of the grated cheese (optionally from 1 or more of the types used), and pour the rest into the pot. Stir until everything melts and becomes a homogeneous creamy mixture.
Add the macaroni you set aside to the finished sauce. Stir to distribute everything evenly and remove from the heat.
Spread half of the macaroni in the baking pan, sprinkle 1/3 of the cheese, then the other half of the macaroni and finally sprinkle the remaining cheese on top.
Bake in a preheated oven at 360°F (180°C) for about 10-20 minutes until the desired browning is achieved.
When the juicy baked macaroni are done and taken out of the oven, at first the sauce is still runny, but it thickens after it cools down a bit.
Enjoy the American macaroni and cheese.
