Creamy Baked Macaroni and Cheese (Garden Graduation Party) - Ep5 part6

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat source or cheaper alternative.

Bring a large pot of water to boil and add a little salt.

Pour in the box of macaroni and cook for about 10 minutes on medium to high heat, stirring occasionally.

Drain the macaroni into a colander.

Pour the macaroni into a baking dish while still warm, add 1 or 2 tablespoons of butter and a little salt, and mix it through the macaroni.

Let the macaroni sit and cool while making the cheese sauce.

Preheat the oven to 350°F.

In the same pot, pour in a can of evaporated milk, refill the can with water and add that in, then add 10 oz of Velveeta cheese.

Turn the heat on medium, break up the cheese, and stir occasionally as it melts.

Once the cheese is melted and blended, pour in 2 cups of shredded Kobe Jack cheese, stir for a few minutes, and turn off the heat.

Blend in 1 egg throughout the macaroni in the baking dish.

Pour in the cheese sauce and mix well, adding a little more water if needed to make a creamier sauce.

Cover the top of the macaroni with the last 2 cups of shredded cheese.

Cover the pan with oil and bake at 350°F for about 15 to 20 minutes.

After 15 minutes, check if the sauce is bubbling; it should be ready when thick and creamy with melted cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens