How to cook macaroni and cheese with milk
Make sure each addition is totally melted before you add more.įinish the sauce off with a little bit of stone ground mustard, a few dashes of hot sauce, and salt and pepper to taste. Whisk in first the cream cheese, then the cheddar and the parmesan cheese a handful at a time. Slowly whisk in the milk and whisk constantly until the sauce just starts to bubble and has thickened. That’s why we will use Challenge butter in the panko topping later, too! Because Challenge butter is churned daily from the freshest milk and without any artificial preservatives, fillers, or dyes, it adds the best butter flavor possible to this recipe. Using Challenge butter will add both flavor and richness to the sauce. Start by melting some Challenge salted butter in a saucepan, then whisk in some flour to make a roux, which will thicken the sauce. While the pasta cooks, make the cheese sauce. Leaving it just slightly undercooked now will make sure it’s not completely mushy later. Since the macaroni is getting baked after we add the sauce, the pasta will finish cooking in the oven. Just be sure to cook your pasta just shy of al dente. I like to go with the traditional elbow macaroni, but you could use any other small shape you like. To make this Baked Macaroni and Cheese, start by cooking your noodles. Just 4 ounces of Challenge cream cheese lends an extra smooth texture and just the right amount of tangy flavor to the sauce. Challenge cream cheese for ultra creaminess and a bit of tangĭoes using three types of cheese seem a little extra? Maybe, but I really love the way that each of those cheeses rounds out the sauce.Ī nice sharp cheddar is always a must and using a salty cheese like parmesan is not too uncommon, but the cream cheese is what really brings this sauce together.Since our cheese sauce has to be…well, cheesy…I decided to use THREE cheeses in this recipe: That’s just a disappointment.īut I am proud to say that this recipe hits that balance.Īnd while this recipe does take a bit more time than making a stovetop mac, the extra step of baking it is well worth it. I want a super crispy topping and crispy baked edges (you know the corners are always the best part!), but I want the noodles inside to still be super cheesy and creamy. Here’s the thing about a good Baked Macaroni and Cheese: It has to be both crispy and creamy. This particular Baked Macaroni and Cheese recipe makes me think I need to go for the baked version way more often. I don’t know if it’s the crispy topping that makes it seem fancy or just the extra step of baking it that makes me turn to it for holidays, but let me tell you something:
#HOW TO COOK MACARONI AND CHEESE WITH MILK MAC#
Holidays, extended family dinners, celebrations – that’s when you pull out the baked mac and cheese.
![how to cook macaroni and cheese with milk how to cook macaroni and cheese with milk](https://imagesvc.meredithcorp.io/v3/mm/image?q=60&c=sc&poi=[1040%2C410]&w=2000&h=1000&url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2022%2F02%2F05%2F237311-slow-cooker-mac-and-cheese-nataliet-2x1-1-2000.jpg)
![how to cook macaroni and cheese with milk how to cook macaroni and cheese with milk](https://www.cookingclassy.com/wp-content/uploads/2019/11/baked-macaroni-and-cheese-05.jpg)
It’s pretty quick and easy and can be on the table in under 30 minutes.īut the baked stuff…that was always for special occasions. I don’t know about you, but stovetop mac and cheese has always been the go-to for the average weeknight dinner.
![how to cook macaroni and cheese with milk how to cook macaroni and cheese with milk](https://i.pinimg.com/originals/cc/58/00/cc58006fadcd680d82a468b85cd60451.jpg)
Or were you like me and grew up eating a little bit of both? Thank you for continuing to support the brands that make My Baking Addiction possible.ĭid you grow up eating stovetop or baked mac and cheese? This post is sponsored by Challenge Butter. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.No holiday meal should go without a casserole dish of Baked Macaroni and Cheese! This creamy mac and cheese is loaded with three types of cheese and topped with a crispy panko topping. Or if you wish to make contact find me on Facebook: ĭisclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. Join me on Instagram for a Behind the Scenes look: No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder. METHOD: For the best results please follow the tutorial provided in the video.Ĭopyright © 2020 Cook with Mel. (be careful when purchasing Heaving Cream and cheese, they vary in macros) Nutrient Information/serving: GF Keto MacaroniĬal 372 | Net Carbs 0g | Fibre 12g | Total Carbs 12g | Fat 25g | Protein 19gģ60g/1 ½ cups Heavy Cream (I used Aldi’s) Nutrient Information/serving - Sauce only:Ĭal 415 | Net Carbs 1g | Fibre 1g | Total Carbs 2g | Fat 58.2g | Protein 21.5g
![how to cook macaroni and cheese with milk how to cook macaroni and cheese with milk](https://i.pinimg.com/736x/6e/ed/e4/6eede432671e7e975f78ab93cf12186d.jpg)
I have a great surprise for you, dinner for the whole family and yourself!
#HOW TO COOK MACARONI AND CHEESE WITH MILK HOW TO#
In this video we make a delicious Keto Mac and Cheese with proper keto macaroni, no cauliflower here! I wanted to show you how to cook the macaroni and how it holds up in boiling sauce.