How To Make A Better Mac N Cheese
by hubking
There are a few simple steps to a great Mac N Cheese. As you have most certainly noticed, there are good and not so good Mac N Cheese recipes. One of the most common mistakes is not adding enough cheese, leaving the noodles dry and hard. On the subject of cheese use good quality cheese not the super cheap kind (it matters). The easiest and most fool proof method of making Mac N Cheese, is to first make the noodles and then make a cheese sauce to pour over the top, and then baking. The noodles should be swimming in cheese sauce. Adding flour in my opinion steals a lot of the flavor from the cheese. I prefer to add eggs which help thicken it. If you desire to make a runnier Mac N Cheese (Which is some times better as a side dish) use just one egg or leave them out entirely.
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INGREDIENTS
INSTRUCTIONS
In water with two teaspoons of salt boil macaroni until slightly soft (al dente), strain and leave in covered pot.
Beat the egg whites separately, and (except for the 3/4 Cup shredded sharp cheddar and 1/2 tsp. salt) add all of the remaining ingredients to a pan on low heat.
Stir until completely melted (add more half & half if needed). When nicely blended, pour macaroni into a 9x13 in baking dish, that has been sprayed with cooking spray(e.g. Pam)
Pour cheese mixture over the top, then cover with the 3/4 cup of sharp cheddar cheese and bake at 350 degree preheated oven for about 15 to 20 minutes, or until slightly browned on top.
NOTES
Variety adds complexity of taste and that is why I like to add a blend of cheeses, but no more than 7, beyond that your taste buds start getting confused. Some people use 14 or more different cheeses and the flavors start becoming indistinguishable. While adding powdered mustard adds depth of flavor, it is not needed when using a blend of cheeses.
The Mac Daddy!
hubking
Best Mac-n-cheese!
robbgriffin
devitadyer
Added a 4oz can of hatch chiles and topped with bacon...so good!
robbgriffin
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (102g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 240 | ||
| Calories from Fat: 181 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.1g | 27 % | |
| Saturated Fat 10.6g | 53 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 204.8mg | 63 % | |
| Sodium 278mg | 10 % | |
| Potassium 115.4mg | 3 % | |
| Total Carbohydrate 3.2g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3.2g | ||
| Protein 11.8g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
The Best Macaroni and Cheese
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