How I Make Creamy Stovetop Mac and Cheese - Easy Thanksgiving Side

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese melts smoothly.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino is a cost-effective cheese.

Shred 1 pound of sharp cheddar cheese using a larger hole grater.

Toast 1/2 cup of plain breadcrumbs in a pan over medium heat with a tiny bit of oil or butter until browned, adding chili crunch if desired.

Bring 1 1/4 cups of milk and 1 1/4 cups of water to a simmer in a non-stick pot.

Add 15 grams of sodium citrate to the milk and water mixture and stir to combine.

Once the mixture is simmering, gradually add the shredded cheddar cheese, whisking continuously to avoid clumps.

Continue adding cheese in batches, whisking until fully melted and smooth before adding more.

If the sauce becomes too thick, add a little more liquid or pasta water to reach desired consistency.

Cook pasta (medium shells or elbow macaroni) in boiling water until al dente, then drain and set aside.

Combine the cooked pasta with the cheese sauce, mixing until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens