VIDEO. Claudia Concha's mac and cheese with shellfish

“We have to take comfort during confinement.

We're not going to eat salads anymore.

Claudia Concha has her outspokenness and her biases.

This entrepreneur stands out as the brain - or rather the stomach - behind the No Diet Club Instagram account, followed by nearly 63,000 subscribers.

And his specialty: these are fatty recipes.

Collage, among his latest posts: a shiny pepperoni pizza, plump cordons bleues with rocamadour, pancakes filled with gorgonzola reminiscent of the versions sold in the supermarket twenty years ago.

“We have to take care of it.

We have nothing to do but cook, ”she confides.

For good reason: confinement requires, the group visits to restaurants that it organizes in several large cities in France (but also in London and Amsterdam) are at a standstill.

Today, she coaches us to make a classic of American comfort food, the boxed version of which by Kraft has been very popular across the Atlantic since the first confinement.

“Mac and cheese is always effective,” comments our expert.

It will be very creamy on the inside.

It's going to be good, good, good, good!

In fact, this very, very rich three-cheese pasta gratin is never as delicious as when it is cooked at home.

Joe Biden, if you read us, take it out!

Difficulty

: very easy.

: 20 minutes of preparation and 10 minutes of cooking.

: 1.06 euro / person

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The ingredients for 4 people

200 g of pasta of your choice

150 g cheddar

A mozzarella ball

100 g of gouda

2 tablespoons of butter

2 tablespoons of flour

200 g heavy cream

1 teaspoon of paprika

1 teaspoon of garlic powder

Salt pepper

A little milk (optional)

The steps of the recipe

1. Cook the pasta

Cook the pasta al dente in a large volume of salted water.

Drain.

Reserve.

2. Prepare the sauce

Grate the gouda and the cheddar.

Cut the mozzarella into small pieces.

In a large skillet over medium heat, melt 2 tablespoons of butter.

Add the 2 tablespoons of flour.

Mix to obtain a roux which will give the sauce its creamy texture.

Add the crème fraîche and mix.

If the sauce becomes too thick or forms lumps, dilute with milk.

Pour in the paprika and garlic powder.

While continuing to mix, add ¾ of the grated gouda and cheddar cheese and all the mozzarella.

3. Pass in the oven

Once the sauce is smooth, add the pasta.

Mix so that the sauce coats the pasta well.

Pour everything into a gratin dish, cover with the rest of the cheese and bake at 220 ° C until the mac and cheese is well browned.

Serve by making large cheese fillets with a spoon.