![]() We always recommend shredding your own cheese for sauces: Store-bought shredded cheeses are often coated with preservatives that keep them from melting smoothly. Any kind is fine! We typically use 1% or 2% but this recipe also works with skim milk. ![]() Unsalted butter and flour, which you’ll use to form the roux that thickens our sauce.Your favorite pasta (we used elbow macaroni, but check out Mac and Cheese 101 for a comparison of the best pasta shapes for mac and cheese!)).The sauce is cheesy, creamy, and with just a hint of spice (if you’re looking for a more in-your-face spicy mac, try our jalapeño popper mac and cheese!) Our mac and cheese ingredients We’re baking this mac and cheese for a casserole style dish, but it’s also great straight from the stovetop if you want a no bake version. Serve it as a side dish (it’s easy to make ahead – perfect for potlucks or holidays like Christmas and Thanksgiving!) or add some veggies and protein to make it a full meal. This quick recipe is our go-to when we’re craving a bit of comfort food. One thing that should be in every home cook’s back pocket: a really, really good homemade mac and cheese.
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