Falukorv Mac and Cheese
Recipes with Falukorv
Macaroni in a creamy cheese sauce with fried falukorv mixed in. The Swedish take on mac and cheese: less cheddar, more Västerbotten, and sausage in every bite. This is what happens when American comfort food meets a Swedish pantry. Better than either original.
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 400g elbow macaroni
- 300g falukorv, cut into 1cm cubes
- 1 tablespoon butter
- 2 tablespoons flour
- 500ml milk
- 200g grated cheese (Västerbotten, mature cheddar, or a mix)
- 1 teaspoon Dijon mustard
- Salt and white pepper
- Pinch of nutmeg
Steps
Cook the macaroni in salted water until al dente. Drain.
While the pasta cooks, fry the falukorv cubes in a dry pan over medium heat until they brown on the edges, about 4 minutes. Set aside.
In a saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute to make a roux.
Pour in the milk gradually, whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
Remove from heat. Stir in the grated cheese, mustard, nutmeg, salt, and pepper until the cheese melts. Add the pasta and falukorv cubes. Stir to combine. Serve hot.
Tips
For a gratin version, pour the finished mac and cheese into a baking dish, top with extra cheese and breadcrumbs, and broil for 5 minutes until golden. Västerbotten cheese has a sharp, crumbly character that works well here, but any firm aged cheese will do.