Tender elbow macaroni gets enveloped in a rich, cheesy sauce made with sharp cheddar and smooth cream cheese. A golden brown breadcrumb and melted cheese topping adds a delightful textural contrast, making each bite a luxurious celebration of cheesy goodness.
A little bit about this recipe…
Ingredients used
- Shredded Cheese Blend: We use a blend of shredded cheeses for a complex and layered flavor profile. Feel free to experiment with different blends like cheddar jack, Monterey Jack, or even a mix of mozzarella and Gruyere.
- Cream Cheese (Philadelphia): The secret weapon of this recipe! Cream cheese adds an unmatched level of creaminess and richness to the sauce, making it truly irresistible.
- Butter: A foundational ingredient in many sauces, butter adds richness and helps create a smooth base for the cheese sauce.
- Flour: This thickens the sauce and helps it cling beautifully to the macaroni.
- Elbow Macaroni: The classic choice for mac and cheese! Elbow macaroni’s perfect size and shape allows it to capture the creamy cheese sauce in every nook and cranny.
- Panko Bread Crumbs: These light and airy breadcrumbs add a delightful textural contrast to the creamy mac and cheese. Panko breadcrumbs brown beautifully in the oven, creating a satisfyingly crunchy topping.
- Salt & Pepper: These pantry staples help to enhance all the other flavors in the dish. Season to taste and adjust based on your preference.
How to store
This irresistible mac and cheese is sure to be a crowd-pleaser, but chances are you might have some leftovers. No worries! This dish stores beautifully, allowing you to enjoy its cheesy goodness for extended periods. Here’s your guide to storing leftover mac and cheese:
Storing in the Refrigerator:
- Once your mac and cheese has cooled completely, transfer it to an airtight container. This prevents drying out and absorption of unwanted flavors from other foods in the fridge.
- Refrigerated leftover mac and cheese will stay safe for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to maintain creaminess, until warmed through. You may also pop it into the microwave for 2-3 minutes.
Freezing for Later:
- Mac and cheese freezes surprisingly well! This is a fantastic way to prepare a delicious side dish ahead of time or enjoy leftovers for longer.
- Allow the mac and cheese to cool completely.
- Portion it out into individual serving sizes or store it in a large freezer-safe container. Make sure the container is airtight to prevent freezer burn.
- Frozen mac and cheese will keep for up to 3 months. When reheating, thaw overnight in the refrigerator or reheat directly from frozen in a microwave-safe dish on low power, stirring occasionally, until warmed through.
Tips for Optimal Storage and Reheating:
- Don’t store hot mac and cheese in the fridge. Let it cool completely first to prevent bacterial growth.
- For refrigerated leftovers, a quick sprinkle of additional breadcrumbs on top before reheating can help restore some of the crispness to the topping.
- When reheating frozen mac and cheese, adding a splash of milk or cream can help restore the original creamy texture.
Substitutions/Alterations
Cheese: For a stronger cheese flavor, try swapping the shredded cheese blend for a combination of sharper cheeses like cheddar, Gruyere, or aged Gouda. For a milder flavor, try using a mozzarella and Monterey Jack blend, or swap half the cheddar cheese for mozzarella.
Dairy-Free Options: There are many delicious dairy-free cheeses available on the market. Choose your favorite shredded dairy-free cheese alternative for a vegan-friendly mac and cheese.
Cream Cheese Alternatives: For a lighter option, substitute cream cheese with an equal amount of ricotta cheese for a slightly lighter and tangier mac and cheese. For a vegan option, try using a vegan cream cheese alternative made from cashews, tofu, or another plant-based milk. You can also omit the cream cheese all together if you prefer to.
Macaroni Alternatives: For a gluten-free option, try using your favorite gluten-free pasta option like brown rice elbow macaroni, chickpea pasta, or lentil pasta.
Breadcrumb Twists:
- Nut lovers: For a nutty and flavorful topping, crush your favorite nuts like almonds, pecans, or walnuts and use them instead of breadcrumbs.
- Bread crumbs: For a twist on the panko breadcrumbs, try using store bought or homemade bread crumbs. Crushed crackers for the topping would also work if your in a pinch!
- Gluten-Free Crumbs: If using gluten-free pasta, opt for a gluten-free breadcrumb alternative made from rice or corn.
Milk Options: For a dairy-free milk version, try using any plant-based milk you prefer, like almond milk, oat milk, or cashew milk, when making the roux.
Frequently asked questions
Can I use a different type of pasta besides elbow macaroni? Absolutely! While elbow macaroni is classic, you can experiment with other shapes like shells, cavatappi, or even rotini.
My mac and cheese sauce turned out grainy. What went wrong? This could be due to a couple of reasons. Did you whisk the flour and butter roux too vigorously? This can lead to lumps. Another possibility is that the cheese wasn’t fully melted before adding the milk. Take your time whisking the roux over low heat and ensure the cheese is melted and smooth before adding the milk.
My mac and cheese seems dry. How can I fix it? There are a couple of ways to address dryness. If you notice it before baking, stir in a splash of milk or cream. If it’s dry after baking, you can add a little milk or cream while reheating.
Can I make this mac and cheese ahead of time? Yes! This recipe is perfect for making ahead. Prepare the mac and cheese according to the recipe, then assemble it in the baking dish and cover it tightly with foil. Refrigerate for up to 2 days before baking. When ready to serve, take it out of the fridge, let it sit at room temperature for 30 minutes, and bake as directed.
What kind of milk should I use? Any type of milk you prefer will work! Whole milk will create the richest sauce, but low-fat or skim milk can be used for a lighter option.
Can I use pre-shredded cheese? Pre-shredded cheese can be convenient, but it often contains anti-caking agents that can affect the texture of the sauce. If using pre-shredded cheese, try to find a bag that is labeled “for melting.” Freshly grated cheese will always yield the best results.
Do I have to use breadcrumbs? The breadcrumbs are optional, but they add a delightful textural contrast to the creamy mac and cheese. If you don’t have breadcrumbs, you can skip them altogether or use a crushed cracker topping.
Can I make this recipe gluten-free? Sure! Use your favorite gluten-free pasta option and substitute the breadcrumbs for a gluten-free alternative like crushed rice Krispie’s or crushed potato chips.
Is there a dairy-free option? Absolutely! There are many delicious dairy-free cheese alternatives available. Choose your favorite shredded dairy-free cheese and use a plant-based milk option like almond milk or oat milk when making the roux. You can also substitute cream cheese with an equal amount of vegan cream cheese alternative made from cashews or tofu.
Macaroni & Cheese
Equipment
- baking dish 9×13
- saucepan for cooking sauce
- pot for cooking pasta
- whisk
- Measuring Spoons
- Measuring Cups
Ingredients
- 320 grams shredded cheese blend meltable, about 2 cups
- 1/2 cup bread crumb
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups 2% milk
- 1/4 cup cream cheese I use Philadelphia
- 2 1/2 cups elbow macaroni
Instructions
- Grease a 9×13 baking dish and set aside.
- Fill pot with water and add 1/2 tsp of salt to the water. Bring water to a boil. Once water has reached a boil, add elbow macaroni to the pot and reduce heat to a medium. Stir occasionally.
- In saucepan, melt butter. Once melted, add flour to the butter mixture and cook until it combined and has become a paste.
- Add milk to the flour mixture and whisk together until it starts to thicken, about 10 minutes.
- Add salt, pepper, and cream cheese to the milk mixture and whisk until the cream cheese has melted completely.
- Set 1/2 cup of the shredded cheese to the side and add the rest of the shredded cheese to the milk mixture. Whisk until cheese has melted completely.
- Drain pasta and add it to the baking dish.
- Pour cheese sauce over top of the pasta and stir together until the sauce has mixed evening over the noodles.
- Sprinkle the 1/2 cup shredded cheese over top of the pasta.
- Sprinkle the breadcrumb over top of the shredded cheese and pasta.
- Bake in oven at 350 degrees for about 15 minutes or until golden brown and bubbly. Enjoy!
Notes
- Substitutions: When making substitutions, especially with dairy-free alternatives, the texture and flavor of the final dish might vary slightly. Feel free to adjust seasonings and experiment to find your perfect mac and cheese balance!
- Use room temperature ingredients: This ensures even incorporation of the butter and cheese, leading to a smoother sauce.
- Don’t overcook the macaroni: Cook it just until al dente, according to package instructions. Overcooked pasta can become mushy in the final dish.
- Reserve some pasta water: A splash of reserved pasta water can help loosen up a thick cheese sauce if needed. The starchy pasta water helps create a smooth and creamy texture.
- Season to taste: Don’t be shy with the salt and pepper! Taste the sauce after adding the cheese and adjust seasonings to your preference.
- Grated vs Pre-shredded Cheese: Freshly grated cheese melts more smoothly and offers a superior taste compared to pre-shredded cheese, which often contains anti-caking agents that can affect texture. However, I use a pre shredded mac and cheese blend that melts easily. So if you decide to grate cheese yourself, I would use about 2 cups of cheese.
- For Extra Flavor: Add a pinch of cayenne pepper or a sprinkle of red pepper flakes for a touch of heat. Freshly chopped herbs like chives, thyme, or parsley can add a bright and flavorful twist. Sauteing diced onions until golden brown before adding them to the sauce adds a touch of sweetness and depth of flavor.
- Leftovers store well: Refrigerate leftover mac and cheese in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to maintain creaminess, until warmed through.
- Frozen mac and cheese: Mac and cheese freezes surprisingly well! Freeze in individual portions or a large container for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in a microwave-safe dish on low power, stirring occasionally, until warmed through.
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