Mac and cheese is comfort food at its finest.
For this version, I wanted something quick and simple.
They are a little older now, so Im ready to migrate to a more grownup version!
Alison Bickel
Alison Bickel
What Is the Best Pasta for Mac and Cheese?
You want something that is sturdy and will hold the sauce within the pasta.
Shapes with folds or tubes are better than bows or straight noodles.
Alison Bickel
I prefer to shred my own cheese for two reasons.
From what Ive read, pre-shredded cheese is less smooth because anti-caking agents are added.
Will pre-shredded cheese work?
Alison Bickel
If youre in a hurry, go for it.
Pick two or three:
Skip the Roux!
Traditionally, macaroni and cheese starts with a roux and a bechamel sauce.
Alison Bickel
Bechamel in the most basic modern sense is a combination of butter, flour, and milk.
When you add cheese to the sauce, it becomes Mornay.
First,pasta is already starchy.
Alison Bickel
I didnt really need more starch in the form of flour.
I value my time, and so should you.
Three Steps for Easy Cheese Sauce
Short on Time?
Alison Bickle
Skip the baking step!
Pour the noodles into the cheese sauce, stir to combine, and serve as-is.
Sprinkle over your bowl and serve.
Alison Bickle
Which doesnt mean it isnt good; it’s just different.
Keep mac and cheese covered in your fridge, and microwave the leftovers for up to a week.
I, however, dont mind exchanging a little creaminess for knowing I have a freezer meal waiting.
Alison Bickle
Instead, let the mac and cheese cool in the pan on the counter.
Cover with a layer of aluminum foil.
It will keep for one month in the freezer.
Bake from frozen for one hour.
Top with breadcrumb topping and place under the broiler for 15 minutes, or until the crumbs are golden.
Can’t Get Enough Mac and Cheese?!
Creamy Baked Mac and Cheese
Serving a crowd?
Feel free to double this recipe and bake it in a 9x13 dish.
Butter an 8 x 8 pan and set aside.
In a small bowl, melt 2 tablespoons of butter.
Add panko, Parmesan, salt, smoked paprika, and cayenne pepper.
Bring a pot of water to a boil over medium high heat.
Add the macaroni and salt.
Cook until the pasta is firm-tender, or al dente.
Usually, this takes about a minute or two less than the cook time recommended on the box.
Drain the pasta into a colander.
Add 1 tablespoon butter to the same pot you boiled the pasta in.
Add the drained pasta back to the pan and stir to coat.
Youll get back to it later.
Break apart and smash the cream cheese with a spatula as it begins to soften and melt.
Whisk the remaining 1 1/2 cups of milk into the sauce.
Add the cheddar cheese one cup at a time, whisking continuously.
double-check each cup is incorporated before adding the next.
Once the sauce is thick like heavy whipping cream and homogeneous, add the pasta.
It will look soupy.
Thats what you want.
Transfer the mixture to the buttered 8x8 pan.
Sprinkle the panko mixture over the top of the mac and cheese.
Cool briefly before serving.
