My Baked Macaroni & Cheese recipe is simply the best.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while the powdered milk is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat option.

In a large saucepan on medium heat, add 14.5 oz of salted chicken broth, 12 oz of evaporated milk, and 1 teaspoon of chicken base or salt to taste.

Stir to combine, cover the pan, and let it come to a boil, keeping an eye on it to prevent overflow.

Stir again and add 0.5 lb of elbow macaroni, stirring well to separate the pasta until it comes to a simmer.

Cover the pan but not completely and let it cook for about 6 minutes until the macaroni is still a bit firm and the starch has started to thicken the sauce.

Add 2 tablespoons of salted butter, 1 cup of heavy cream mixed with 0.5 cup of whole milk, and stir well.

Let the cold ingredients sit out for about 30 minutes prior to cooking.

Add 0.5 cup of sour cream and mix it in, then add 2 oz of cream cheese and break it up.

Once everything is melted and incorporated, shred an 8 oz block of extra sharp cheddar cheese and an 8 oz block of Kobe Jack cheese, adding 3/4 of each block to the sauce and reserving the remaining cheese for later.

Add the cheese a little at a time, stirring in between, and taste the sauce to adjust the salt as needed, adding 0.5 teaspoon of chicken base if desired.

Butter the bottom and sides of a 2.5 quart baking dish and pour the macaroni and cheese mixture into it, spreading it evenly.

Sprinkle the remaining shredded cheese on top and bake at 375°F in a preheated oven on the center rack for 20 minutes.

Broil on high for about 1 minute or until browned to your liking, watching closely to prevent burning.

Place on a cooling rack for about 5 minutes to let it set before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens