Cheesy Cheddar Mac and Cheese. It's nearly the universal comfort food, and there are SO many variations! The cheeses - use your favorites! Our personal favorites are the cheddar and gruyere used in this recipe, but you Perfectly cheesy and flavorful!
Serve with a salad for a great meatless dinner.
Creamy, cheesy, and quick. . . it's everything you need.
Step by step instructions on how to make CHEESY Baked Mac and Cheese.
You can cook Cheesy Cheddar Mac and Cheese using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cheesy Cheddar Mac and Cheese
- Prepare 36 oz of Kraft chedder cheese.
- You need 1 packages of desired pasta.
- You need 3 cup of whole milk.
- You need 1/4 cup of all-purpose flour.
- It's 1/4 cup of butter.
- You need of salt.
- Prepare of black pepper.
Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping. I honestly use different cheese combinations almost every time I make this mac and cheese recipe but the one I always come back to is sharp cheddar and Gruyere. When it's done right, homemade mac and cheese has the potential to be truly transformative — the stuff dreams are made of. Firm, rich, and relatively mellow, cheddar cheese gets its name from the English town where it originated.
Cheesy Cheddar Mac and Cheese step by step
- Cook pasta as directed.
- Melt butter in pan.
- On medium low heat, slowly add flour and stir until flour is cooked. About 5 minutes.
- Then add 3 cups of milk continuously stirring to avoid clumps.
- Add room temperature Kraft mild cheddar cheese on low heat stirring continuously.
- Salt and pepper to taste.
- Pour cheese sauce over pasta and bake in 350°F oven for 1 hour..
Pour the cheese sauce onto the macaroni and stir well. MORE+ LESS At its worst, mac and cheese is grainy, stringy or greasy. The type of cheese you use can make or (literally) break your sauce. An overview of Food Network's mac and cheese roundup reveals that most recipes have one type of cheese in common: sharp Cheddar. Related to the Mac and Cheese question: how much do I love Barefoot Wine?
