Recipe

 Rich, creamy, and stretchy mac and cheese is the ultimate comfort food in American households. Say goodbye to boxed powdered sauces and create a main dish full of sincerity, starting with a sauce made from three real cheeses and fresh milk. Your Geedel food chopper can instantly process cheese blocks into even, fine shreds and help you create an incredibly smooth, lump-free béchamel sauce—the key to success.

Ingredients:

300g elbow macaroni  

For cheese shreds:

100g cheddar cheese block  

100g Gouda cheese block  

50g Parmesan cheese block  

For béchamel sauce:

3 tablespoons butter  

3 tablespoons all-purpose flour  

3 cups warm milk  

1 teaspoon Dijon mustard  

1/4 teaspoon ground nutmeg  

Salt and white pepper  

Topping (optional):  

1/2 cup breadcrumbs  

1 tablespoon melted butter  

Instructions:

1. Prepare perfect cheese shreds:  

   Cut all cheese blocks into sizes suitable for the container. Install the cross-shaped chopping blade in your Geedel manual food chopper.  

   Add cheese blocks in batches, close the lid tightly, and pulse the handle until the cheese is cut into even shreds/fine granules. Mix and set aside.

2. Make a lump-free béchamel base:  

   In a heavy-bottomed saucepan, melt butter over medium-low heat. Add flour and stir continuously for 2 minutes to form a roux.  

   Remove the chopping blade and attach the mixing paddle. Pour warm milk, Dijon mustard, nutmeg, salt, and white pepper into the container. Close the lid and turn the handle for a few seconds to mix.  

   Slowly pour the seasoned milk mixture into the saucepan, stirring to combine with the roux. Continue stirring and cook over medium-low heat until the sauce thickens, becomes smooth, and coats the back of a spoon.

3. Combine cheese and pasta:  

   Remove from heat. Gradually add most of the cheese shreds (reserve a small handful for topping) to the hot béchamel sauce, stirring until fully melted and a rich cheese sauce forms.  

   Add drained al dente macaroni to the cheese sauce and toss thoroughly until evenly coated.

4. Bake until golden:  

   Transfer the mixture to a baking dish. Sprinkle with the reserved cheese shreds. If using the topping, mix breadcrumbs with melted butter and sprinkle over the top.  

   Bake in a preheated oven at 200°C for 15–20 minutes, until the top is golden and bubbling.

Summary:  

This ultimate mac and cheese proves the irreplaceability of homemade cooking. The Geedel vegetable chopper not only efficiently handles the time-consuming task of shredding cheese but also ensures even mixing of milk and spices with its blending function, helping you effortlessly create a silky cheese sauce at home that rivals those from upscale restaurants.