KRAFT MAC AND CHEESE SAUCE RECIPES
MAC AND CHEESE SAUCE - MY FOOD AND FAMILY RECIPES
Take mac and cheese to the next level with this ultra-cheesy Mac and Cheese Sauce. Cheddar and Parmesan are the dynamic duo in this Mac and Cheese Sauce.
Provided by My Food and Family
Total Time 20 minutes
Prep Time 20 minutes
Yield 12 servings, 1/4 cup each
Number Of Ingredients 6
Steps:
- Melt butter in medium saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk until blended.
- Bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently.
- Add remaining ingredients; cook and stir 2 min. or until cheddar is completely melted and sauce is well blended.
Nutrition Facts : Calories 140, FatContent 10 g, SaturatedFatContent 7 g, TransFatContent 0 g, CholesterolContent 30 mg, SodiumContent 190 mg, CarbohydrateContent 4 g, FiberContent 0.7379 g, SugarContent 2 g, ProteinContent 7 g
COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE - TOP SECRET RECIPES
The new Mac & Cheese at Chick-fil-A is baked fresh every day, and the recipe is more complex than you might expect from a fast food chicken chain. According to the official list of ingredients, the formula includes several different kinds of cheese including Parmesan, Romano, and award-winning hard cheese from Wisconsin called BellaVitano. The BellaVitano cheese adds a subtle nuttiness to the mix and all three hard cheeses contribute big umami flavor that nicely complements the blend of white and yellow cheddars. Those five kinds of cheese combine to make a great flavor, but the blend would melt into a greasy mess if it weren’t for the assistance of one more ubiquitous cheese: American. The benefit of American cheese—which makes up for its lack of flavor—is found in the sodium citrate it contains. This natural sodium salt is an emulsifier that keeps the fat in the cheese from separating (and it also happens to be useful in preventing kidney stones!). By first melting several slices of American cheese in the milk we don’t need to make a roux to create a perfectly smooth cheese sauce. As for cooking the macaroni, here’s another secret: don’t follow the directions on the box for al dente pasta, because you don’t want the pasta to be al dente, or slightly tough. You want to cook the elbow macaroni for 20 minutes so that it absorbs as much water as possible. This will ensure that the pasta won’t suck up liquid in the cheese sauce when they are combined, and the sauce will maintain a perfectly creamy consistency. If you like this copycat Chick-fil-A mac and cheese recipe, click here for more Chick-fil-A clone recipes.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 20 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 12
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