Creamy Mac and Cheese Recipe
A super delicious, cheesy and comforting mac n cheese with a fun twist!
Servings: 10 servings
Calories: 522kcal
Ingredients
- 1- pound elbow pasta cooked in equal parts chicken stock and water, or all chicken stock - this is a must!!
For the sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- ½ cup cream cheese
- 4 cups grated sharp yellow cheddar cheese
- Salt and pepper
For the topping
- 1 cup grated sharp yellow cheddar cheese
- 1 cup grated sharp white cheddar cheese
Instructions
- In a large saucepan, melt the butter. Once melted, add the flour and cook for about 2 minutes (this is called a roux). Slowly whisk in the milk and chicken broth. When the milk begins to steam, whisk in the cream cheese until smooth.
- Turn off the heat and add the cheddar, stirring until melted and smooth. Pour the sauce over the pasta and stir until thoroughly mixed. Add salt and pepper to taste
- Put the macaroni into small, individual oven-proof pans or ramekins. Top each ramekin with the yellow and white grated cheeses, alternating each to create a striped 'zebra' pattern.
- Place the ramekins under a broiler or in a warm oven until the cheese is just melted. (Don't let it sit too long, or the cheese will run together).
- Cook it on 350 for about only 15 minutes, then put the oven on broil for just a few minutes to brown the top....it's the best part!! Now go make it!
Notes
Do you have to bake this recipe?
No! on many occasions I've stopped right here with the recipe and served it straight from the pan. IS INCREDIBLE!THE SECRET INGREDIENT FOR THE ULTIMATE MAC AND CHEESE
Repeat after me... SHARP CHEDDAR CHEESE. Let sharp cheddar cheese be your BFF when making dishes like mac and cheese, cheesy soup or anything that involves a roux+cheddar (like this Wisconsin cheddar cauliflower soup). WHY? because by the time you make your roux, add your milk, broth and cheese the cheddar flavor will be quite flavorless.CAN I MAKE THIS GLUTEN-FREE?
YES! Use gluten-free pasta (like pictured above) cook it just till it is al dente according to package. For the roux use a gluten free flour like cup-4-cup flour. I've tested this out and it works amazing. No one will even know it is gluten-free. Infact the photos are all made with gluten-free ingredients.Nutrition
Calories: 522kcal | Carbohydrates: 38g | Protein: 25g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 577mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 2mg | Calcium: 538mg | Iron: 1mg