MAC AND CHEESE WITH CREAM CHEESE NO MILK 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

TASTY BAKED MAC N CHEESE RECIPE | ALLRECIPES



Tasty Baked Mac n Cheese Recipe | Allrecipes image

I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!

Provided by Eva Maria

Categories     Main Dishes    Pasta    Macaroni and Cheese Recipes    Baked Macaroni and Cheese Recipes

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
½ teaspoon salt
¾ cup butter, softened - divided
1 cup sour cream
1 tablespoon cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1 egg yolk
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground cayenne pepper
1 cup milk
1 (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
  • Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
  • Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
  • Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
  • Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

Nutrition Facts : Calories 455.4 calories, CarbohydrateContent 31.3 g, CholesterolContent 98.2 mg, FatContent 29.7 g, FiberContent 1.3 g, ProteinContent 16 g, SaturatedFatContent 18.4 g, SodiumContent 532.4 mg, SugarContent 2.2 g

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