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5 BEST CHEESES FOR MAC AND CHEESE PLUS
5 BEST CHEESES FOR MAC AND CHEESE FREE
5 BEST CHEESES FOR MAC AND CHEESE MAC

5 BEST CHEESES FOR MAC AND CHEESE MAC

Want a creamy cheese sauce?Add the cheese gradually (¼ cup at a time) and whisk over the lowest heat until melted.Instant mac and cheese might pass the test for as a college dorm room quick fix, but everyone knows that nothing beats the homemade stuff.

This ingredient can be easily ordered online, but is hard to find in the grocery store. Pre-shredded cheese doesn't melt as well, and many of these cheeses don't come pre-shredded anyway.

Grate your own cheese with a box grater.

Make only the cheese sauce ahead of time.

Want to make ahead? Use heavy cream instead of whole milk as it helps keep the sauce creamy when reheating.

Need this keto? Use keto pasta (Great Low Carb Bakery) or roasted or boiled cauliflower florets.

5 BEST CHEESES FOR MAC AND CHEESE FREE

Need this gluten free? Use gluten free pasta.

Don't want to use sodium citrate? Use a roux (butter and flour) to thicken the sauce, and 1 tempered egg yolk that acts as an emulsifier.

The pasta will also be very mushy, so for the best taste, make a smaller batch and eat it all up when it's still fresh.

5 BEST CHEESES FOR MAC AND CHEESE PLUS

Add bit of milk to help make the sauce creamier.įreeze: This entree has 5 kinds of cheese plus whole milk, so the sauce will not be the same once it is frozen and reheated. Reheat: Place the leftovers in a small heavy bottomed sauce pan and reheat on medium. Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 or 4 days. To round out the meal, this should be served with healthier choices which are low in calories and fat, like grilled chicken breast, crisp green salad, and fresh fruit. ServeĪt this famous fast food chicken restaurant, they sell their mac and cheese as a stand-alone side item, in a small and medium size, so it's not specifically paired with something else.Īt home, this can be served as an entree or a side. If you crave mac and cheese, you're better off making your own, so you can use real ingredients that are fresh and simple. They also list processed cheese as their second ingredient and use margarine. Unfortunately, it happens to be the least healthiest side dish on their menu with more calories and fat than their famous waffle fries. Broil for 2 minutes to brown the top and melt the cheese. Sprinkle the two cheeses on top American first, then the cheddar. Mix well to coat.ĭivide evenly between the four ramekins (roughly 220g per dish). Slowly add the cooked pasta to the cheese sauce. Whisk until it is melted, then repeat with the rest of the 4 cheeses.Īdd the paprika and turmeric for a little color and flavor. Reduce the heat to low and add the grated American cheese a handful at a time. Let the milk warm up for 2 minutes, whisking occasionally, but don't let it boil. Gradually pour in the whole milk or heavy cream while whisking. In a large, heavy-bottomed skillet, heat up the water for 2 minutes over medium heat, then sprinkle the food-grade sodium citrate on top and whisk it until it dissolves. Turn the broiler on to high, then butter four oven safe large ramekins and place them on a large cookie tray. (If you want it very soft like Chick-fil-A's, cook for about 20 minutes.) Drain, but don't rinse, and set aside to cool for 5 minutes. Dried Spices: We used two small pinches of paprika and one small pinch of turmeric for color.Ĭook the pasta in salted boiling water for 1 minute less than the package instructions.The last one has a nutty, creamy, and fruity taste, so if you can't find that one exactly, use one with a similar flavor profile. Cheese: We used a blend of 5 cheeses for the sauce: white American, found in the Deli), yellow sharp cheddar, Parmesan, Parmigiano Reggiano, and BellaVinto Gold or raspberry ale cheese.Milk: We used whole milk to reduce the calories, but heavy cream would taste wonderful and is the better choice if you are making your sauce ahead of time.It has a salty sour taste, so there is no need to add salt. This eliminates the need for a roux, helps prevent the cheese from separating because it acts as an emulsifier, and keeps the melted cheese soft.

It comes in a powder and looks similar to fine table salt. Sodium Citrate: We used Judee's food-grade sodium citrate.Pasta: We used Barilla elbow pasta because it has ridges on the outside to hold the sauce better.The exceptions are the white American cheese (Deli section) and the BellaVinto cheese, which are found at a more upscale grocery store, and the food-grade sodium citrate can be purchased online through Amazon. The majority of the ingredients are easy to find at your local grocery store.