© Sunshine Urbaniak
Creamy Mac and Cheese
For the longest time I used two pots for making mac and cheese; one for boiling the pasta and one for making the cheese sauce. Well not anymore! After making it one pot I can’t find a reason to ever go back to using two. Boiling the pasta in the milky liquid adds flavor depth to the noodles that you just can’t get with plain old salted water. Plus, by mixing the cheese into the noodles helps get all that cheesy goodness in all the nooks and crannies.
Feel free to use whatever pasta you choose. I bounce around with different varieties but cavatappi is my favorite, not just because it looks good, but the thick cheese sauce clings nicely to its spiral shape and ridges. Every bite is full of creamy cheesy goodness.
This creamy mac and cheese recipe serves 6-8 people so either make when you have a lot of mouths to feed or be prepared to store leftovers int the fridge. Reheating is simple. You can put it back on the stove over low heat and slowly let it warm up. You may need to add some milk to awaken the sauce. You can also pop it in the microwave on medium power, say power five, in 1-min. increments, stirring each time. Either way, it will taste just as creamy as the first time you made it. Enjoy!
Creamy Mac and Cheese
Servings: 6-8
AuthorSunshine UrbaniakCategoryDinner, SidesINGREDIENTS
DIRECTIONS
In a large stockpot, melt butter over medium heat. Whisk in flour, continuing to whisk to cook through, about 2 min.
Slowly add the water, whisking continuously, until smooth. Add the milk, half-and-half, salt, garlic powder, mustard powder, and pasta. Bring to a low boil and stir often as pasta cooks. Follow your pasta cooking time but be sure to test towards the end.
Once pasta is cooked, remove from heat and slowly mix in the cheese, about 1 cup at a time. Taste and add salt if needed.
Ingredients
Directions
In a large stockpot, melt butter over medium heat. Whisk in flour, continuing to whisk to cook through, about 2 min.
Slowly add the water, whisking continuously, until smooth. Add the milk, half-and-half, salt, garlic powder, mustard powder, and pasta. Bring to a low boil and stir often as pasta cooks. Follow your pasta cooking time but be sure to test towards the end.
Once pasta is cooked, remove from heat and slowly mix in the cheese, about 1 cup at a time. Taste and add salt if needed.
MORE DINNER & SIDES RECIPES
Beet Hummus
© Sunshine UrbaniakThere's nothing quite like freshly made hummus. It's very easy and quick to make, plus there are endless ingredients you can add to make it to your liking. I'm always looking for ways to eat more beets, so throwing one into the...
Citrus Grilled Shrimp
© Sunshine UrbaniakCitrus grilled shrimp is the perfect summer grillin' recipe. Eat 'em by themselves or add them on a salad or antipasti dish. The marinade takes only 30 minutes and about five minutes to cook up. It's a quick option when entertaining...
General Tso’s Tofu Stir-Fry
© Sunshine UrbaniakThis recipe was inspired by my daughter's love for General Tso's Chicken before she became a pescatarian. I was worried she might turn her nose up to it but it turned out she LOVED IT! And I have to say, I love it too. The crispy...
0 Comments