When I want macaroni and cheese, I want to taste the cheese. It makes a great side dish for Thanksgiving or Christmas as well as a comforting meal any time of year. What Makes This the Best? Nothing beats a mornay sauce-based creamy macaroni and cheese. I’m not advocating for eating this way every day or even every week, but as an occasional indulgence, you really can’t do better than this recipe. All the fats, all the carbs, all the creamy macaroni and cheese goodness you could ever want. Today, I’m here to share with you pure comfort food. Or try this summer salad with roasted apple vinaigrette. Comfort Food.įriends, if you’ve come here today looking for salads or even low fat desserts, I suggest you keep on moving. Although I have to control how much I eat….I guess u have figured it out this recipe is a family delight…… Reader Dottieġ3.4 Recommended Products Not Diet Food. My 8 year old grandson loved it and surprisingly my son and daughter in law liked it as well My husband also likes it. I found this Mac and cheese recipe is probably the best I ever made. Watch my creamy mac and cheese web story here. Here I used my old family favorite, medium shells, for the pasta. Enjoy! I make versions of this dish probably more often than I should. Four cheeses including the creamiest cheese of all: cream cheese, plus sour cream and irresistible spicing make this macaroni and cheese recipe a family favorite!įor another twist on stovetop mac and cheese, try my grown-up goat cheese mac and cheese recipe.Īnd if you’re looking for a pasta sauce that is just as creamy but not quite as cheesy, you will love my creamy pasta sauce recipe.įor ease of browsing, check out all of my pasta recipes in one place. This recipe was based on another recipe, and over time and many revisions, this is the best macaroni and cheese in the world! NOTESĨ ounces Extra sharp cheddar cheese gratedġ6 ounces Pasta pasta shape of your own choosing, I prefer medium/large shellsBe prepared to have your socks knocked off by this creamy mac and cheese recipe. Even if you're turned off by sharp cheddar, you should use it the sharpness drops significantly on baking/mixing, but keeps a distinct cheese flavor (a trait many mac and cheeses lack). The dish is much better with the fontina, though. When the edges have turned golden brown, crank the oven up to broil for about a minute and keep cooking until the top is golden brown, 2 or 3 minutes.Ĭheese note: If you have trouble finding fontina, you can just increase the amounts of parmesan and cheddar. Sprinkle remaining uncooked cheese on top.Ĩ. Stir to make sure everything is well-coated.Ħ. Place pasta in the casserole dish, and coat with melted cheese mixture. Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to "break" and gives it a distinct broken-down rubbery feel). Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat. Toss pasta in olive oil when finished to prevent sticking.Ĥ. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking). Grease a large casserole dish (3 to 4 quarts or roughly 9"X13" pan).ģ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |