Add salt and pepper to taste along with a bit of cayenne and nutmeg if you’d like and then pour the sauce over the drained pasta and done!.Whisk in milk until the sauce thickens and then add cheese. In a small pot, boil some pasta, and while that cooks, in a separate pot, stir together a little butter and flour.How to Make Single-serve Macaroni and Cheese The higher fat the milk, the richer and creamier your sauce will be. Milk: You can use any percentage milk you have on hand.You can also try mixing in other melty cheeses like Pecorino Romano (my favorite!!), gouda, or gruyere. Shredded sharp cheddar cheese: Any cheddar cheese will work fine, but I prefer sharp cheddar because of the stronger flavor it gives the sauce.Salted butter: I call for salted butter here, but if using unsalted, simply add a generous pinch of salt and then adjust salt to taste when making the sauce.This recipe calls for 2.5 ounces of pasta, which is 1/2 cup of macaroni, but different pasta shapes have different volume measurements, so if you don’t have a scale to measure your pasta, use a pasta weight to volume table like this one to make sure you’re using the correct amount. Just pay attention to how you measure your pasta. Conchiglie, farfalle, and even larger tube pastas like penne or rigatoni will all work fine. Macaroni or pasta of choice: You can use traditional macaroni pasta if you have it or whatever pasta shapes you have on hand.It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS. I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. (Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one. Stovetop Butternut Mac & Cheese with pureed butternut squash and heavy whipping cream makes the most decadently creamy mac and cheese you may ever have.A quick recipe for mac and cheese for one.Veggie Lover’s Stovetop Mac & Cheese makes it a full-meal deal with broccoli, cauliflower, and carrots.If you’re vegan, this Ridiculously Creamy Vegan Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” will totally hit the spot. I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan! More Mac & Cheese Recipes No! Whole milk will do just fine the result may be a bit thicker though. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar. Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, and smoked gruyere. You can also tweak the flavor by varying the cheeses. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here). Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. And I love how dry mustard powder helps emphasize the cheesy flavor. This one has smoked paprika for – yep – a smoky note. I love adding seasonings to the roux to amp up my mac and cheese. So do what works best for you! What can I add to mac and cheese for flavor? That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. Do you use bags of shredded cheese or freshly grated? Just like making it ahead and refrigerating it, the result isn’t quite as saucy. Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan. It will still be delicious, but that’s a downside. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. Yes! I will assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. Frequently Asked Questions Can I make it ahead of time?
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