Discover the secret to an indulgent and scrumptious homemade mac and cheese with this step-by-step recipe from Ineskohl Kitchen. Follow along as we guide you through each step to create a creamy, cheesy delight that will have everyone asking for seconds.
Can I use a different type of pasta for this mac and cheese recipe?
Absolutely! While elbow macaroni is a classic choice for mac and cheese, you can experiment with other pasta shapes like shells, penne, or rotini. Just be sure to cook the pasta al dente according to the package instructions.
How can I store leftovers of this mac and cheese?
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or warm it in the oven at a low temperature until heated through.
What can I serve with this mac and cheese dish?
This creamy mac and cheese pairs well with a variety of dishes. You can serve it alongside a crisp green salad, roasted vegetables, or grilled meats for a delicious and satisfying meal.
Can I substitute a different type of cheese in this recipe?
Of course! This recipe features cheddar and Monterey Jack cheese for a rich, creamy flavor, but you can use other cheeses like Gouda, Swiss, or mozzarella. Just be sure the cheese you choose melts well to achieve that creamy texture.
- 1 pound elbow macaroni
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 pound shredded cheddar cheese
- 1/2 pound shredded Monterey Jack cheese
- 1 tablespoon Creole or Cajun seasoning
- Salt, to taste
- Preheat your oven to 325°F (163°C).
- Place a large pot of salted water on the stove and bring it to a boil. Follow the package instructions for al dente cooking of the elbow macaroni. After cooking, drain the pasta and set it aside for later use.
- In a large saucepan, melt the butter over medium heat. Once the butter is melted, gradually whisk in the all-purpose flour. Continuously whisk the mixture for about one minute to cook out the raw flour taste.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture thickens slightly.
- Gradually add the shredded cheddar and Monterey Jack cheese to the saucepan. Keep whisking until the cheese is fully melted and the sauce is smooth and creamy.
- Stir the cooked macaroni into the cheese sauce until evenly coated. Add the Creole or Cajun seasoning and mix well.
- Transfer the macaroni and cheese mixture to a greased baking dish. Top with a layer of shredded Monterey Jack and cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. (Source : Ineskohl.info)
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden and bubbly.
- Let the mac and cheese rest for a few minutes before serving. Enjoy your indulgent, creamy mac and cheese!
All these recipes look simply and tastes! Can’t wait to try some of these recipes.
Do. You use milk or evaluated milk
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We have “Cooking” classes on Sat and Sun Arvo’s.
This site is great, instructions are clear and concise, All fresh ingredients, and little tips and ideas (like cooking ‘meatloaf in a muffin pan’.
Just this one recipe opened my eyes to other recipes that I (or the kids) can cook so that they’re bite size (for teenagers) food.
Keep up the awesome work.