![]() ![]() You want some crunchy golden spots on the cheese topping, but over-baking the pasta will start to make the cheese sauce clumpy and less creamy. Some people like adding cream cheese – if you’d like to try that, just stick to one block and use 3 cups of shredded cheese for the remaining cheese.Īs always, I highly recommend tasting your recipe throughout the preparation process so you can correct over- or under-seasoning.Įrr on the side of under boiling and under baking the pasta. You can add pepperjack cheese for a bit of kick or even give this recipe a gourmet flair by using cheeses like fontina, gouda, Swiss, etc. I change it up based on whatever I have on hand, but sharp cheddar is always one of the cheeses. I also like using a blend of two or more cheeses to give our mac and cheese a bit more depth of flavor. (I also like adding a bit of mustard powder and chili powder, or even chopped jalapeños, but I got in trouble the last time I did that.) Experiment and make this recipe your own. Italian seasoning, cajun seasoning, seasoning salt, garlic powder, etc – my daughter would probably go crazy for a ranch mac and cheese. I just use white pepper, salt and paprika to simply season this mac and cheese but you can incorporate any favorite seasoning blend to really play with the flavors. I will warn you though – once you’ve served this decadent mac and cheese to your family, they may no longer accept any blue box shortcuts. Yes, it takes a little longer to prepare than that little blue box, but it’s well worth the extra baking time and cheese shredding. This baked mac and cheese recipe is comfort food perfection and incredibly easy to whip up. ![]() Maybe even two.Īnd there is nothing more disappointing than when a gorgeous mac and cheese turns out to be lacklustre in flavor, or the cheese sauce is too slippery to really coat the noodles. ![]() Bake at 400 degrees for approximately 20 minutes, until crumbs are golden brown.I could give or take most pasta recipes, but a creamy baked mac and cheese with a thick cheese sauce and crunchy, golden baked cheese topping? I’m going in for a giant scoop, every time. Step 10: Sprinkle noodles with bread crumbs, then drizzle with melted butter. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer. Step 9: Spoon mac & cheese into casserole dish or dishes. Step 7: Remove from heat and quickly stir in cheeses until cheese is completely melted. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds. Step 6: Add heavy cream, dried mustard, cayenne pepper, black pepper, & salt, whisking constantly. Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken. Step 5: Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Step 4: In medium saucepan, melt 5 tablespoons butter over medium heat. Step 2: Bring large pot of water to a boil add pasta and cook until just barely al dente, 6-7 minutes. Step 1: Shred cheese into bowl set aside. Here is what you need: 16 ounces macaroni pasta 1 pound sharp cheddar cheese 8 ounces gouda cheese 5 tablespoons butter 4 tablespoons flour 2 cans evaporated milk 1/2 cup heavy cream 1/4 teaspoon ground mustard 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon salt bread crumbs (optional) 2-3 tablespoons melted butter (optional) Twice the reward for the same amount of work? I’ll take it! Best Ever Homemade Mac & Cheese The best part about this recipe is that it will either feed a crowd or make enough to freeze half of it for an easy meal later. Mmmmmm….is there any comfort food quite as, well, comforting, as homemade mac & cheese? Sure it’s a little more effort than, say, that stuff in the blue, but oh man is it worth the extra time! Tired of that plain old boxed mac and cheese? This best ever homemade mac and cheese recipe is the ultimate comfort food & is sure to be your new favorite! ![]()
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