I prefer sharp or extra-sharp cheddar cheese for maximum cheddar flavor.
Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking together. Those unnecessary ingredients can prevent you from obtaining a perfectly creamy melted cheese sauce. Better pasta makes better mac and cheese. I buy them at Natural Grocers or my local health food store. Make sure your ingredients are measured and ready. This recipe comes together so quickly. Letting the cream boil too long reduces the moisture content to the point that the cheese sauce ends up stringy. Start the one-minute timer once it starts boiling which might be the second the cream hits the pan and you will end up with perfect sauce.
This mac and cheese is made with real cheese and real cream. That said, here are a few ideas on how to make it more nutritionally redeeming:. Substitute half and half for the heavy cream.
Half and half is equal parts heavy cream and whole milk. Add veggies! Reduce the amount of pasta to 6 ounces. Drain and stir into the cheese sauce as directed. Or, stir 1 to 2 cups roasted or cooked vegetables in at the end. Roasted Brussels sprouts are great. Use high-quality ingredients. Grass-fed dairy tends to be higher in healthy Omega-3s.
Buy organic cheese and cream to avoid added growth hormones. Use whole grain pasta. That will make the mac and cheese more filling. My favorite brands of whole wheat pasta are DeLallo and Bionaturae. Use a more voluminous noodle shape. Such as rotini, fusilli or chiocciole. Looking for a plant-based mac and cheese recipe?
Looking for lighter, veggie-packed pasta dishes? I have lots of pasta recipes for you! This mac and cheese has become a staple recipe in my kitchen and I hope it becomes your go-to mac and cheese, too. Please let me know how you like this mac and cheese in the comments! Your star ratings with your comment are tremendously helpful, too. The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese.
Recipe yields 3 modest or 2 generous servings; multiply and use a larger pot as necessary. Make it gluten free: Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend. Change it up: To make this mac and cheese a little more sophisticate, sprinkle your bowls with some finely grated Parmesan cheese and toasted bread crumbs.
How to reheat: This mac and cheese is best enjoyed fresh, but you can gently reheat it in the microwave or on the stove. Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
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This has me drooling. Thanks, Kate!
Since most kids prefer boxed macaroni over anything else made from scratch, I am going to use this recipe at our kids camp this summer. Brilliant and thank you. There are different flavors or sharpness to cheddar cheese- mild and sharp. Hope this helps! It will say on the packing. I want to try this recipe this week so went online to order the spices. Just one question though — is it mustard powder or mustard seed powder you use??
Tiffany says:. Cindy Blanzy Glowzinski 0 1. Let's stay in touch! Def going to try the nutmeg as well. Tracey Barger says:. Rinse the pasta with water so that the noodles don't stick together.
Kids and mac and cheese, of course. Hi Elena!
pierreducalvet.ca/178987.php If you try it, please let me know. Hi there! I had mac and cheese on the menu for tonight and decided to try this one. It was such a bummer! I will definitely try this recipe again and just use less next time. Thanks for sharing this with us! I just checked other mac and cheese recipes and this seems like a pretty standard amount.
Are you sure you grabbed mustard powder? Was it regular mustard powder? Sorry again. I love you and your recipes so much! It was regular mustard powder — could just be that mine was stronger or something. I was just curious to see if anyone else had the same issue. No worries! Again, thank you for all you do! I love your recipes, but unfortunately this one was a miss for us. But thank you for continuing to share your talents!!
I just made this tonight and was overwhelmed by mustard. I had a good brand of sharp cheddar too so I thought the cheese would have stood up to it. Also, when do you pull your pan off the heat? I had some problems with the milk boiling so fast there the minute was up the cream was almost gone. I love mac and cheese too. It uses all the ingredients that were available to the herdsmen who were looking after their cows on the mountain pastures of the slopes of the Alps: cheese, potatoes, onions, macaroni, milk or cream — and apples.
The classic version is made by layering cooked potatoes and macaroni with cream and cheese, baking it in the oven and then serving it with fried onion rings and a stewed apple sauce on top. My kids will be thrilled! Your kids will love your meal plan for the week ;-. Curious to know if you like the Swiss version. I just had it last Saturday before it finally gets warmer here! This looks so delicious! I so appreciate all the work you put into perfecting this recipe, thank you!
I was so bummed — and we went right back to the blue box you mentioned :. Love to hear what you think when you try it, Carissa. My apologies, I should have been more specific.