How to Make: Holiday Macaroni and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: colby cheese

Part-skim mozzarella reduces fat while still melting well.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers provide a crunchy topping at a lower cost.

Cook elbow macaroni according to package instructions, undercooking by 2 minutes; drain and set aside.

Melt butter in a saucepan; add flour to make a roux, cooking until lightly tinted.

Add seasonings (Morton season all, paprika, garlic powder, white pepper, and salt) to the roux.

Thin the roux by adding heavy whipping cream gradually, mixing well to avoid flour taste.

Incorporate whipped cream cheese and sour cream into the mixture until creamy.

Add cheeses (Kobe jack, Monterey jack, provolone, mozzarella, Gruyere, Gouda, sharp cheddar, and triple cheddar) gradually, stirring until melted and smooth.

Combine the cheese sauce with the cooked macaroni, mixing well to coat evenly.

Transfer the macaroni and cheese mixture to a baking dish.

Top with remaining cheeses.

Bake in a preheated oven at 350°F for about 25 minutes until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens