WHAT MAKES MAC AND CHEESE CREAMY 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

EASY CREAMY VEGAN MAC AND CHEESE - INSPIREDTASTE.NET



Easy Creamy Vegan Mac and Cheese - inspiredtaste.net image

The whole family will love this ultra-creamy mac and cheese made with non-dairy milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese!

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 6 servings

Number Of Ingredients 13

1 pound dried pasta like shells, elbows or penne
6 tablespoons vegan butter
6 tablespoons all-purpose flour
5 cups unsweetened non-dairy milk, we use unsweetened soy milk
2 tablespoons Dijon mustard
1 cup (60 grams) nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1/8 teaspoon fresh ground nutmeg
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, or more to taste, optional for some spice
1/4 to 1/2 teaspoon ground turmeric, optional for color

Steps:

  • Bring a large pot of salted water to the boil, add the pasta, follow package directions, but cook 1 minute less than the package states. Drain.
  • Meanwhile, make the creamy vegan cheese sauce. Melt the vegan 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, slowly pour in the warm non-dairy milk. Continue to cook, constantly whisking until the sauce simmers and thickens. (The sauce only thickens after it has reached a simmer.)
  • Turn the heat to low, then stir in the nutritional yeast, mustard, onion powder, garlic powder, nutmeg, salt, and black pepper. For a bit of spice, stir in the cayenne pepper and stir in the turmeric for some extra 'cheesy' color. Both cayenne pepper and turmeric are optional.
  • 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 of 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.
  • For baked mac and cheese, after adding the pasta to the sauce, spoon into a large baking dish, scatter breadcrumbs (optional) on top. Bake, uncovered, in a 375-degree Fahrenheit oven until it is bubbling and browned on top; 25 to 30 minutes.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 482 calories, FatContent 10.2g, SaturatedFatContent 1.7g, CholesterolContent 0mg, SodiumContent 624.9mg, CarbohydrateContent 71.6g, FiberContent 5.9g, SugarContent 3g, ProteinContent 22.4g

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