How to Cook Baked Macaroni and Cheese | Baked Mac and Cheese Recipe | #macandcheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella is lower in fat, while string cheese can be a more affordable option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free alternative, while Romano is typically less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cheaper substitute.

Welcome to my kitchen; introduction to the mac and cheese recipe.

Discuss the cheeses: Vermont sharp cheddar, Kobe Jack, and mozzarella for cheese pull.

Shred the cheeses using a food processor; mix them together after shredding.

Introduce Belvita cheese for its emulsifiers to help melt the other cheeses smoothly.

Choose corkcrew pasta instead of elbow macaroni for this recipe.

Bring a pot of water to boil; season with 1 tablespoon of chicken bouan.

Add the entire box of corkcrew pasta to the boiling water; no oil is needed.

Cook the pasta until al dente, then reserve 2 cups of pasta water before straining the pasta.

Preheat the oven to 385°F.

Add 2 teaspoons of butter to the warm pasta and coat the noodles.

Stir in 1/2 cup of whole milk.

Add 3/4 cup of half and half and stir.

Incorporate 1/4 cup of heavy whipping cream; mix well to avoid splitting.

Add 1 tablespoon of ground mustard and stir.

Sprinkle in a pinch of paprika (about 1 tablespoon) and stir again.

Add 1/2 tablespoon of granulated garlic and mix thoroughly.

Add another tablespoon of chicken bouan to the mixture.

Turn the heat to low and begin adding the cheeses to the mixture, starting with 4 oz of Velvita cut into smaller cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens