14 Ways People Make Mac and Cheese Around the World (Slideshow)
Requeijão, a brand of cream cheese spread, is the main ingredient Brazilians use in their mac and cheese to make it an especially creamy dish.
Known as “macaroni béchamel,” traditional Egyptian mac and cheese calls for ground meat baked between two layers of macaroni and covered in béchamel sauce (a mixture of butter, flour, and milk) and cheese.
In Finland, mac and cheese, called “makaronilaatikko,” is made with ground beef, onion, and cheese. Milk and eggs are added to give it a custard-like consistency. The dish is often eaten with ketchup, and traditionally, milk and eggs are used instead of cheese.
The Greeks enjoy two traditional versions of mac and cheese. One version, known as pastitsio, is made with layers of cheese and ground lamb and is topped with béchamel sauce (a mixture butter, flour, and milk). The other version, “Makaronia ograten," is essentially a meatless version of pastitsio.
Hungarian mac and cheese, known as “túrós csusza,” can be prepared either as a savory meal or as a sweet dessert. As a meal, this mac and cheese dish is traditionally made with bacon, sour cream, and cottage cheese and is sometimes topped with lecsó, a mixed vegetable dish. As a dessert, sugar is substituted for bacon and salt.
Often referred to as “macaroni schotel,” Indonesian mac and cheese consists of egg, milk, cheese, some kind of meat like sausage, ham, beef, chicken, or tuna, and sometimes potato.
“Quattro formaggi,” which translates literally to “four cheese,” is a classic Italian mac and cheese dish made with ziti and, as the name suggests, four different kinds of cheese.
Russians like to add plenty of vegetables to their mac and cheese, giving it a ton of flavor in addition to cheesiness.
In Spain, cheese isn’t the main ingredient in mac and cheese. The Spanish version is typically made with pork sausage, tomato sauce, and onion and then topped with grated cheese.
Made with either Emmental cheese or Appenzeller cheese, Swiss mac and cheese, called “Älplermagronen,” generally consists of cream and roasted onions. In some regions of Switzerland, bacon, ham, or potatoes are added.