MAC AND CHEESE | Macarrones con Queso SIN HORNO | Vicky Receta Facil

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is a budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats; margarine is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

Boil water in a large pot and add macaroni; cook until al dente, about 8-10 minutes.

Drain macaroni and set aside.

In the same pot, melt butter over medium heat until foamy.

Add flour and whisk continuously for 2-3 minutes until golden.

Slowly pour in milk while whisking to avoid lumps; cook until thickened, about 5 minutes.

Stir in cheddar cheese until melted and smooth.

Add cooked macaroni to the cheese sauce; mix well to combine.

In a separate pan, heat olive oil over medium heat; sauté onion and garlic until translucent, about 3-4 minutes.

Stir in tomato sauce, salt, pepper, and paprika; simmer for 5 minutes.

Combine the macaroni and cheese mixture with the tomato sauce; mix thoroughly.

Transfer to a baking dish and top with bread crumbs and Parmesan cheese.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden and bubbly.

Cooking Techniques

Spice Level:

Allergens