EASY DELICIOUS MAC AND CHEESE RECIPES

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EASY ULTRA CREAMY MAC AND CHEESE - INSPIRED TASTE



Easy Ultra Creamy Mac and Cheese - Inspired Taste image

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

1 pound dried pasta like elbow macaroni, shells or penne
5 tablespoons (70 grams) unsalted butter
5 tablespoons (45 grams) all-purpose flour
5 cups (1180 ml) milk, warmed, whole or 2% reduced fat preferred
1 pound white cheddar cheese, shredded
4 ounces cream cheese, optional
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper

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

BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER



Best mac and cheese recipe | Easy recipe guide | Jamie Oliver image

Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.

Total Time 1 hours

Yield 8

Number Of Ingredients 14

10 cloves of garlic
45 g butter
3 heaped tablespoons plain flour
6 bay leaves
1 litre semi-skimmed milk
600 g dried macaroni
8 tomatoes
150 g Cheddar cheese
100 g Parmesan cheese
a few sprigs of fresh thyme
2 splashes of Worcestershire sauce
1 whole nutmeg for grating
3 big handfuls of fresh breadcrumbs
olive oil

Steps:

    1. Peel and finely slice the garlic.
    2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
    3. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
    4. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
    5. Preheat your oven to 220°C/425°F/gas 7.
    6. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
    7. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
    8. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
    9. While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
    10. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

Nutrition Facts : Calories 581 calories, FatContent 20.8 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 10.8 g sugar, SodiumContent 1.3 g salt, FiberContent 3.8 g fibre

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