Optional: take out the mac and cheese at the 20-minute mark, top it with a mix of bread crumbs and parmesan, and continue baking. Pour the mac and cheese into a 9×13-inch pan and bake for 30 minutes. Reduce the heat to low and mix in the sour cream, soup, salt, milk, mustard, pepper, and macaroni until well-combined.ĥ. In a saucepan over medium-high heat, melt together butter and cheese.Ĥ. Boil the macaroni for 6 minutes and drain.ģ. Preheat the oven to 350 degrees Fahrenheit.Ģ. Not only will it take a much shorter time, but it’ll also give your mac and cheese a nice, crispy outer crust. Can You Make This in the Oven?Ībsolutely. The milk reacts with the starches in the noodles and creates a thick coating around them even before you mix in the sauce. Lastly, try boiling the noodles in evaporated milk instead of water. Just stir together equal parts melted butter and flour over low heat until a thick paste is formed.Īdd in the liquid, which is usually milk, and whisk it constantly until thick.Īnother technique is to use cream instead of milk and add yogurt, sour cream, or more cheese to the mix.
Together, they can thicken any liquid you can imagine. It sounds a bit intimidating, but a roux is simply a combination of fat (usually butter) and flour. If, however, you’re allergic or just not a fan of eggs, you can make a roux to thicken the sauce instead.
For that unique, moldy flavor, add in a few blue cheese crumbles.Īs this is a traditional southern mac and cheese, you’ll use eggs to make the sauce rich and creamy. Parmesan doesn’t melt well, but it makes for a great topping as it turns into a crisp, nutty exterior. It has a mild flavor, so it won’t overpower the cheddar, but it does wonders in making the sauce ridiculously rich and creamy. If ultimate creaminess is what you’re after, consider adding some cottage cheese. For a stretchy, stringy experience, throw in some mozzarella to the mix. For ooey-gooey goodness, go for melty cheeses such as Monterey Jack, gruyere, Swiss, and gouda. Its sharp flavor also balances out the richness of the butter and milk wonderfully, such that you don’t only get a one-dimensional, fatty taste. 
Where other cheeses result in a gritty mac and cheese, sharp cheddar yields a luxuriously smooth and creamy cheese sauce.
Paula Deen’s recipe uses just one: sharp cheddar, and for good reason. In my opinion, there’s no wrong cheese when making mac and cheese.īut depending on the flavor and consistency you want to achieve, consider these options.Īlso, don’t feel like you need to limit your choice to just one kind of cheese. What’s the Best Cheese for Mac and Cheese? Hers is a one-of-a-kind mac and cheese that any mac and cheese addict should definitely try. This unique technique is a lot easier than the traditional method, and more importantly, it yields impressive results. It seemed odd to me too, but it worked like a charm! It’s a southern-style mac and cheese where instead of making a roux, you’ll use 3 eggs to create a thick and creamy sauce. Try it and see for yourself – you won’t regret it. Trust me, it’s a fool-proof way to mac and cheese heaven. Here’s why Paula Deen’s recipe is a must-try: it uses a strange technique to make a ridiculously creamy sauce that’s so much easier than making the usual roux. If this isn’t a testament to how much I love mac and cheese, I don’t know what is. Cut the quesadillas in half.I have already featured several copycat mac and cheese recipes, yet here I am again with another one. Place quesadillas on a cooling rack while you prepare the remaining quesadillas. Flip and cook the other side until golden brown, 2 to 3 minutes. Add 1 tablespoon of butter to the warm skillet and carefully place 2 quesadillas into the skillet (folded edge against folded edge to make a circle) and cook until golden brown, 2 to 3 minutes. Finish with another 2 tablespoons of cheese over the bacon in each tortilla. Sprinkle the bacon over the mac and cheese in each tortilla. Then scatter about a tablespoon of green chiles over the mac and cheese in each tortilla. Add about 1/4 of the prepared mac and cheese on top of the cheese in each tortilla. Sprinkle evenly over ½ of the tortilla, we are going to fold these in half to cook them so try to keep ingredients on the same side. Add 2 tablespoons of cheese to each tortilla. Warm a 10-inch skillet over medium heat. Lay the tortillas on a clean countertop. Prepare mac and cheese according to package directions.
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