Macaroni & Cheese | Brown Sugar Kitchen | EASY

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Preheat the oven to 350°F.

Boil elbow macaroni in salted water for 10-12 minutes; drain and set aside.

Melt unsalted butter in a saucier over medium heat.

Stir in flour, kosher salt, and Worcestershire sauce; cook for about 1 minute without browning.

Add chopped minced garlic and grated fresh ginger; cook for another minute.

Gradually stir in heavy cream and then whole milk; whisk constantly for about 10 minutes until thickened.

Remove from heat and stir in sharp cheddar cheese until melted, adding Tabasco sauce and white pepper.

Combine the cooked macaroni with the cheese sauce until fully coated.

Transfer the macaroni and cheese mixture to a buttered casserole dish.

Melt remaining unsalted butter in a frying pan and add fresh bread crumbs; coat them in the butter without toasting.

Spread the buttered bread crumbs evenly on top of the macaroni and cheese in the casserole dish.

Bake in the preheated oven for about 25 minutes until the sauce is bubbly and the crumbs are browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens