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Creamy Macaroni and Cheese Recipe | How to Make Mac N Cheese | Macaroni and Cheese Recipe

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To get started. I will be using one 8 ounce block of cream cheese, and this is softened. I’m also going to be using eight ounces of sharp cheddar cheese. You could use the cheese of your choice. I’m also going to be using one 12 ounce can of evaporated milk.

You could also use half and half or heavy cream here, I’m also using two tablespoons of unsalted butter and I’m also going to be using a quarter. Teaspoon of salt, a quarter teaspoon of onion powder and a quarter teaspoon of paprika, you could change the ratios of these ingredients and salt to your taste. The last ingredient I will be using, which is the most important, is elbow macaroni. Here I have one pound of cooked elbow macaroni. I basically brought water up to a boil, salted it and let it cook for around 10 to 12 minutes, or i just followed the instructions on the package.

Okay, so here I’ve preheated my pot and i’m adding my two tablespoons of unsalted butter, I’m going to let those melt down – and I also want to mention that I’m cooking on a low to medium heat somewhere in between nothing on high. And here is some cheese that I reserved from the eight ounces that I shredded for the top of the macaroni and cheese when I bake it, okay, so now that my butter has melted, I’m going to add my dry seasonings, that’s the salt, the onion powder and paprika, you could also add a quarter teaspoon of mustard powder. I know. Sometimes I do that if I can’t find a sharp cheddar cheese or I don’t have it and I’m using more of an american style cheese just to give it that zip or that tang. I like adding mustard powder, but today I’m just using salt, onion powder and paprika and now that those have warmed through and started to get aromatic, I’m going to add my softened cream cheese and if you’ve seen some of my other videos where i make a cheese Sauce and I’ve worked with cream cheese, it’s not a pretty process.

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So when you’re doing this and you’re like what’s going on with this cream cheese, just keep breaking it apart, mixing it let it sort of melt down and eventually it’ll end up being smooth, melted and creamy. So that’s what i’m going for here at this point and again it’s not going to look nice in the beginning, and i also want to mention, if you notice, sometimes when you’re, making a cream sauce or you look at recipes. They start with a roux because they’re making basically a gravy or bechamel sauce to add cheese to, but because i’m using evaporated milk. I don’t need to do that. It’S creamy enough, but if you’re using something like two percent milk or possibly whole milk, you probably want to start with a roux and create a bechamel sauce, because then it won’t get creamy and thick it’ll stay runny.

So that’s just something to think about. But if you’re using evaporated, half and half or definitely heavy cream, that’s not necessary to make a roux. So my cream cheese is melted down. It’S smooth, it’s creamy! So now I’m going to add my 12 ounce can of evaporated milk again you could also use half and half or heavy cream, but anything like whole 2 percent you’ll have to use a roux because it might stay a little too watery.

The water content in the milk would just be too much for this okay, so right now, what I’m doing is just continuing to whisk and make sure that the cream, cheese and evaporated milk combine. Well, I’d like to take the time to mention that, for those of you that are interested in the types of pot or cookware that I use in my videos be sure to check the description below this video and I will post links or just information. That might be useful as far as substitutes for ingredients or techniques or just additional information. Okay, so now that everything is combined well and brought up to temperature, I’m going to add the cheddar cheese. Now, if you notice nothing’s boiling nothing’s simmering or bubbling rapidly, and that’s because again, I’m working with a low to medium heat and if it does start boiling and kind of simmering a little bit out of control, you want to lower your heat.

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You want everything to just marry well on a low temperature just low and slow, because you don’t want to burn any of the natural sugars in the evaporated, milk or singe the cheese. So just keep that in mind nothing on high. So again, I’m just going to whisk and combine everything. Well until the cheddar cheese is melted and then this cheese sauce is done. So everything is melted, creamy and smooth.

I’m going to turn the heat off and now all I’m going to do is add my elbow macaroni and it’s basically ready to serve. But what I’m going to do is bake it in the oven just to get some cheese melted on top and it makes it nice, especially if you’re, serving this for a special dinner or a family get-together or a holiday, macaroni and cheese. So all I’m doing now is just combining my cooked elbow macaroni. This is one pound, I’m going to mix it well and then i’m just going to pop it into the oven, to let some cheese on top melt and that’s it. But if you don’t want to do all that, you could just mix it right now and serve it, because it’s super creamy and delicious okay.

So here I have a buttered nine by 13 baking dish and you could also use oil or just the the spray oil. But I used around a tablespoon of butter that was softened and just spread it all over and now I’m just going to add my macaroni and cheese into the baking dish. By the way, I have my oven, preheating at 450 degrees, I’m working with a high heat because I’m not going to leave it in there very long, it’s just basically to melt the cheese on top. Now, if you notice, when I’m spreading this cheese, there’s some cheese that looks lighter than the actual sharp cheddar cheese. And that is because I had four lonely slices of deli style american cheese and I went ahead and shredded that right in because it needed to be used.

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So that’s why you see a different cheese in there, but typically I just use sharp cheddar cheese. It works. I’m going to bake this in a preheated oven at 450 degrees fahrenheit for around 10 minutes or until the cheese is melted. On top. You could also pop this into a broiler until it gets bubbly and golden brown.

Now this mac and cheese is definitely a simple one, but it absolutely is a family favorite in my house, it pleases adults and kids alike. So if you are planning to have a family dinner, a barbecue, a holiday meal, you might want to try this recipe because it truly is a delicious creamy and cheesy macaroni and cheese. Please be sure to check the description below this video for additional information and the list of ingredients used in this video. I certainly hope you give this recipe a try. I hope you like it and thanks for watching. Okay, good job.

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