Mac and Cheese Pasta with Britannia The Laughing Cow
How to Make
- 1.
Boil the cheese macaroni pasta as per the packet instructions. Drain and keep aside.
- 2.
In a pan, melt butter. Add the maida and cook on low for 1–2 minutes, stirring constantly—this makes your cheese sauce base.
- 3.
Slowly pour in the milk, whisking as you go to avoid lumps.
- 4.
Once it thickens slightly, add the Britannia The Laughing Cow Cheese cubes and stir until they melt completely.
- 5.
Season with salt, black pepper, and herbs (if using).
- 6.
Toss in the cooked macaroni and mix well. Let the mac and cheese pasta simmer for 2 minutes so everything soaks in that cheesy flavour.
- 7.
Top with a little grated cheese if you like it extra gooey. Serve hot!
Fun Facts About Mac and Cheese Pasta
- Mac and cheese dates back to the 14th century in Italy. It was first recorded in a medieval cookbook where boiled pasta was layered with cheese and butter. Fancy, right?
- The dish became wildly popular in America when Thomas Jefferson introduced it after visiting France—some even call him the godfather of mac and cheese pasta.
- The boxed version of mac and cheese was invented during the Great Depression, when it became a budget-friendly, shelf-stable meal. Today, it’s evolved into everything from street food to gourmet comfort fare worldwide.