Homemade Caracoquesos - Pilar Hernández's Chilean Kitchen
Caracoquesos, or noodles with cheese sauce, are the Chilean version of American Mac & Cheese. I remember they started selling them in the 80s, and they also came in boxes for preparing at home.
Ingredients · Servings 6
- 1 box of snail-shaped noodles (340 grams)
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of milk
- 200 grams of cheddar cheese or Gauda or similar
- salt, pepper, oil
Method · PT-497396H57M51S
- In a large pot, place plenty of water and add salt and a little oil. Heat over high heat and once it is boiling vigorously, add the noodles, stir, and cook for the time indicated on the package. Wait for it to return to a boil before starting a timer. Stir occasionally.
- Once cooked, drain and leave in the pot.
- In a small saucepan, melt the butter over medium heat. Add the flour and stir until a paste forms. Reduce the heat to low and gradually add the milk, stirring constantly to thicken the paste and prevent lumps from forming. Increase the heat to medium-high and continue stirring until the mixture comes to a boil. Add the cheese, either in chunks or grated, and stir until the cheese melts and forms a sauce.
- Taste and adjust the seasoning with salt and pepper.
- Pour over the cooked noodles and stir everything together.
- If reheating is necessary, add a little milk or cream.
As I've mentioned before, we didn't eat noodles at home, and I don't think I ever tried them. I decided to make a homemade version with leftover cheddar cheese from a party, which is why it's in cubes. It's best to grate it using the coarse side of a grater.
The recipe is simple and is based on a white sauce to which cheese is added.
Description
Rich and nostalgic.
