This helped the most to add more thickness to the sauce.
I also added the cheese very slowly and used an Emerson blender at the end to ensure no lumps. To keep the cheese stable in the oven I added about a cup of shredded Velveeta processed cheese. When done right this recipe is great. The flavor is quite nice. A recipe with simple ingredients always makes for a great meal. Next time I will either: 1 cut back on the amount of roux; 2 add the roux to the pasta rather than the other way around; 3 use more than 1lb of pasta who would argue with that one?
Thx for sharing Tris recipe. Way better than a box…. Glad it was way better than a box for you and that you will try again to perfect it exactly to your liking. Your email address will not be published.
Homemade mac and cheese in 20 minutes! good and I highly recomend this recipe to any family or person who doesn't have much time to get a meal ready. It's best to shred your own block of cheese, especially if using a reduced-fat product. Pre-shredded brands don't always melt as well or deliver that extra- sharp.
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Subscribe to receive new posts via email. Print Recipe. To a very large pot or Dutch oven, cook the pasta according to package directions, drain; set aside. To the same pot, add the butter and heat over medium heat to melt. After the butter has melted, add the flour, mustard, onion powder, garlic powder, pepper, optional cayenne does not make it spicy at all, solely for depth of flavor , and whisk constantly until smooth. Note — this is a very important step and if your butter-flour mixture roux is not okay or is not smooth, your mac and cheese will not have the right texture or consistency.
Slowly add the milk, whisking constantly. Add the cooked pasta, stir to coat and combine, and serve immediately. Mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Averie Sunshine — October 29, pm Reply. Nancy — October 29, pm Reply. Oh, and I didn't have macaroni so i used a different shaped pasta I've always considered myself a mac n cheese snob -- I only like the expensive kinds Stouffers.
I'm going to use this recipe with my classes -- and we'll be sure to look at the nutrition labels too comparing against the name brands. When prepared per directions on the box, the fat content is off the charts, making the Food Hero recipe the healthier choice.
And this recipe was a "normal" color, not that weird, fake, orange! When I first added the milk mixture I thought there was way too much sauce, but once it thickened up it was the perfect amount!
I can't wait to make this again and try adding spinach! I sometimes like to add spinach and call it "Green Mac" :. Everyone went for seconds! Super easy. Steamed some broccoli for a side dish which was perfect.
This was a decent quick meal made from items we have in our pantry. It was a bit grainy, but I don't think stirred in the flour enough. All the kids had seconds.
Stirring the flour mixture with the small amount of milk until it is thoroughly mixed and there are no lumps would be important to have a smooth sauce. A grainy texture could also come from using a sharp cheese. So glad your kids enjoyed it!
So good! Add cooked, crumbled bacon to the mix for a meatier version. Your email address will not be published. Leave a Reply Cancel reply Your email address will not be published. Looking for something else?
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