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Macroni With Combo Of Chesse An American Style

Macaroni with Combo of Cheese – An American Style

Macaroni with a Combo of Cheese – American Style is the ultimate comfort food. This classic dish combines the creamy goodness of mac and cheese with a flavorful twist that’s sure to delight your taste buds. With a blend of three cheddar cheeses, a dash of soya sauce, vinegar, and aromatic spices, this American-style macaroni and cheese is a symphony of flavors that brings together the best of traditional and contemporary cuisine. Whether you’re cooking for family, friends, or just for yourself, this dish will leave everyone craving for more.

  • Serves: 4 People
  • Prep Time: 15Minutes
  • Cooking: Approximately 30-35 MINUTES
  • Difficulties: medium
Adjust Servings
For Cooking
  • 1cup Macroni
  • 1 tablespoon butter
  • 1/4 cup onion, finely chopped
  • 1 1 garlic clove, minced
  • 1tablespoon 1 tablespoon flour
  • 1 1/2 cups milkcups milk
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup extra-sharp cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup soya sauce
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
For Dressing
Nutritional Information
  • Calories
  • Protein
    15-20 grams
  • Calcium
    400-450 mg
  • Dietary Fiber
    2-3 grams
  • sugar
  • Total Fat
  • Saturated Fat
    14-16 grams
  • Cholesterol
    60-70 mg
  • Sodium
    550-600 mg
  • Carbohydrates
    40-45 grams
  • Mark As Complete


    (Please refer to the previous instructions provided for the step-by-step recipe.)

    1. Start by boiling the macaroni until it’s al dente. Drain and set aside.
  • Mark As Complete

    In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

  • Mark As Complete

    Sprinkle the flour over the onion and garlic, and stir continuously until it forms a roux and starts to turn golden.

  • Mark As Complete

    Slowly pour in the milk, stirring constantly, and bring the mixture to a gentle boil.

  • Mark As Complete

    Add the black pepper, soya sauce, vinegar, white pepper, dried thyme, and dried oregano. Stir well to combine

  • Mark As Complete

    Reduce the heat to low and add the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.

  • Mark As Complete

    Combine the cooked macaroni with the cheese sauce, ensuring that the macaroni is well coated.

  • Mark As Complete

    Serve the macaroni and cheese hot, garnished with some extra shredded cheddar cheese and a sprinkle of fresh thyme or oregano if desired.


Use high-quality cheese: Using good-quality cheddar cheese will significantly enhance the flavor of your macaroni and cheese. Consider using extra-sharp and sharp cheddar for a more robust taste.

Experiment with cheese blends: You can experiment with different cheese blends for a unique flavor. Apart from cheddar, you can try Gruyère, Swiss, or Monterey Jack cheese.

Add spices gradually: When adding spices like soya sauce, vinegar, and dried herbs, start with the suggested amounts and adjust to your taste. These ingredients can be strong, so it’s better to add more later if needed.

Prevent sauce separation: To avoid cheese sauce separation, make sure the sauce is well emulsified. Gradually add milk and cheese, and stir constantly. If the sauce does separate, you can try adding a little more cheese or milk while stirring.

Serve promptly: Macaroni and cheese is best enjoyed when it’s hot and fresh. It tends to thicken as it cools, so if it thickens too much, you can reheat it with a bit of milk to reach the desired consistency.

Garnish creatively: You can personalize your macaroni and cheese by garnishing it with fresh herbs, breadcrumbs, or even crumbled bacon for added texture and flavor.


  Don’t overcook the pasta: It’s important to         the macaroni just until it’s al denti because it  because it will continue to cook slightly when combined with the cheese sauce. Overcooked  pasta can become mushy.

  • Watch the roux: When making the roux (butter and flour mixture), be careful not to let it brown too much. A light golden color is what you’re aiming for. Dark roux can have a different flavor and affect the color of the sauce.
  • Adjust the heat: When adding cheese to the sauce, use low heat. High heat can cause the cheese to become stringy or grainy. Gentle, even melting on low heat is key
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