EASY ULTRA CREAMY MAC AND CHEESE - INSPIRED TASTE
This is our quick and easy homemade macaroni and cheese recipe. It’s made on the stovetop and does not require any baking. That’s not to say that you could not bake it. We’ve shared how in the recipe below. Thanks to butter, flour, and milk the sauce is like velvet and super creamy. To the sauce, we add a whole pound of cheddar cheese (the sharper, the better) as well as a bit of cream cheese. The cream cheese is optional, but it does add tanginess and even more creaminess.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
- Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
- While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. (The sauce only thickens after it has reached a simmer.)
- Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
- After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.
Nutrition Facts : ServingSize 1/8 of the recipe, Calories 571, FatContent 31.9g, SaturatedFatContent 18.2g, CholesterolContent 89.6mg, SodiumContent 564.7mg, CarbohydrateContent 48.7g, FiberContent 2g, SugarContent 2.3g, ProteinContent 21.8g
THE BEST SMOKED MAC AND CHEESE - THE WICKED NOODLE
Creamy, cheesy, and loaded with flavor, Smoked Mac and Cheese is an easy side dish that everyone goes crazy for! Add a lot of smoked flavor or just a little, but don't miss this amazing recipe.
Provided by Kristy Bernardo
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 14
Steps:
- Cook the pasta to al dente according to the package directions. Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker. Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy. Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker. Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture. For the smoker: Place the pan into the smoker and keep it at a steady 225F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor. For the grill: Add a few pieces of smoking wood to the charcoal. Keep the temperature as close to 225F as you can and cook over indirect heat for an hour. If you have trouble keeping the temperature that low, check it often to be sure the mac and cheese isn't drying out.
Nutrition Facts : Calories 787 calories, CarbohydrateContent 43 grams carbohydrates, CholesterolContent 159 milligrams cholesterol, FatContent 56 grams fat, FiberContent 2 grams fiber, ProteinContent 29 grams protein, SaturatedFatContent 33 grams saturated fat, ServingSize 1, SodiumContent 950 grams sodium, SugarContent 7 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 18 grams unsaturated fat
More about "creamy smoked mac and cheese recipes"
CREAMY CAVATAPPI & CHEESE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 706 calories per serving
- Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.
THE BEST SMOKED MAC AND CHEESE - THE WICKED NOODLE
From thewickednoodle.com
Reviews 4.5
Total Time 1 hours 20 minutes
Cuisine American
Calories 787 calories per serving
- Cook the pasta to al dente according to the package directions. Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker. Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy. Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker. Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture. For the smoker: Place the pan into the smoker and keep it at a steady 225F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor. For the grill: Add a few pieces of smoking wood to the charcoal. Keep the temperature as close to 225F as you can and cook over indirect heat for an hour. If you have trouble keeping the temperature that low, check it often to be sure the mac and cheese isn't drying out.
CREAMY CAVATAPPI & CHEESE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 706 calories per serving
- Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.
SMOKED MACARONI AND CHEESE ON A PITBOSS SMOKER (SIMPLE A…
From simplymeatsmoking.com
Total Time 65 minutes
Category Appetizer, main, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Calories 485 kcal per serving
- Top with panko bread crumb mixture, cornflake crumbs, or bread crumbs, and top with an extra cup of shredded cheddar cheese. Place the cast iron pan to the smoker and close it. Cook for 45 minutes at 220° or until the top is browning.
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