HOW TO MAKE MAC AND CHEESE FROM SCRATCH RECIPES
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
MACARONI AND CHEESE – INSTANT POT RECIPES
This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Provided by Coco Morante
Prep Time 5 minutes
Cook Time 6 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the macaroni, broth, and butter in the Instant Pot.
- Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
More about "how to make mac and cheese from scratch recipes"
MACARONI AND CHEESE – INSTANT POT RECIPES
This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
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I was a little leary of this recipe based on the other reviews. However, I needed a simple mac and cheese recipes. I took all the reviews into account and made some adjustments when I made this mac and cheese. Here are my changes: I used 22 oz of macaroni, 1/2 stick of butter, 2 cups of mozzerella cheese and 2 cups of sharp cheddar cheese.
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