ULTRA CREAMY BAKED MAC AND CHEESE - INSPIRED TASTE
Our favorite mac and cheese recipe calls on a few smart steps to make sure the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are sharp white cheddar and Pecorino-Romano cheese. The cheddar melts down to be creamy and the pecorino adds a sharp salty bite to the sauce. For the creamiest sauce, we hand grate the cheese since previously shredded cheeses don’t seem to melt as well.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
- Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
- Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
- While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
- While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
- Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
- If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
- For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
- For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese.
- Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.
Nutrition Facts : ServingSize 1/10 of the dish, Calories 578, FatContent 28.1g, SaturatedFatContent 16.4g, CholesterolContent 87.2mg, SodiumContent 728.9mg, CarbohydrateContent 51.1g, FiberContent 1.7g, SugarContent 14g, ProteinContent 29.6g
BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SKINNYTASTE
Steps:
- Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
- Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
- When fork tender, transfer squash with a slotted spoon to a blender.
- Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
- Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
- Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
- Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
- Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
- Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
- Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, ProteinContent 13 g, CarbohydrateContent 43 g, FiberContent 4.5 g, FatContent 7 g, SugarContent 5 g, CholesterolContent 21 mg, SaturatedFatContent 4 g, SodiumContent 462 mg
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