Buy your cheese in a block and shred it at home.
CREAMY MACARONI AND CHEESE RECIPE MAC
In order to bake up the creamiest, cheesiest version of mac and cheese, combining these kinds of cheeses makes the magic happen: The type of cheese you use in your recipe can either make or break your dish.
Perhaps the most important ingredient(s) in macaroni and cheese is the cheese itself.
CREAMY MACARONI AND CHEESE RECIPE FOR MAC
Trust me, it’s all worth it! Cheese for Mac and Cheese Yes, this recipe requires you to boil the pasta and perform some prep work before finally baking the mac and cheese inside a baking dish. It uses three different kinds of cheese to create a rich, creamy sauce that’s velvety smooth until the last bite. In fact, this recipe was a hit with our whole family. Macaroni and cheese is the perfect family recipe because it’s a dish that’s loved by both children and adults. If you’ve had trouble with producing Creamy Macaroni and Cheese in the past, I STRONGLY encourage you to give this recipe a try.Buckle your seatbelt because this cream baked mac and cheese recipe is going to take you for a spin! It uses the optimal combination of cheeses to make the creamiest, cheesiest, most comforting macaroni and cheese you’ll ever have! Don’t believe me? Give this recipe a try. And, warming both before adding it to the butter and flour mixture helps with temperature control to prevent the flour from clumping. Other things that help make this macaroni and cheese smooth and creamy are using milk AND evaporated milk to make the roux. And the Parmesan gives it a nutty undertone. It gives the sauce a tangy zing like Stouffer’s Macaroni and Cheese, which I’m addicted to.
In my opinion, extra sharp cheddar cheese is required. In addition to the American cheese, which is largely contributes to the smooth melt, are two other cheeses – extra sharp cheddar cheese and Parmesan. The result is this ultra-smooth and Creamy Macaroni and Cheese. Off to work I went and I was beyond thrilled that I was able to make a non-curdled, non-dried cheese sauce! AND be able to replicate it! Since that recent recipe, I have modified the basic recipe some, tweaking here and there and including techniques that I’ve heard along the way. In all of my trials, I have never tried American cheese. Perhaps it was the answer to all of my macaroni and cheese problems. Aha! Those words – smoothly and evenly – caught my attention. Until now! I stumbled upon an article in the latest Martha Stewart Living magazine that made it all click! The article outlined a basic recipe for the cheese sauce, one of the ingredients being American cheese because it melts smoothly and evenly. And so began a reoccurring cycle of making, dissatisfied eating, and frustration. Nothing worked! With each batch, I was sent on a hiatus from homemade macaroni and cheese before I tried again. Over the years, I have made many many batches, but none as good as this batch right here! All the recipes I’ve tried in the past resulted in a dry and curdly looking batch, no matter what trick I tried.
With some unexpected ingredients, you too can make deliciously tangy, ultra-smooth and Creamy Macaroni and Cheese.Ī recipe for Creamy Macaroni and Cheese has been a long time coming.