The Ultimate Mac & Cheese Guide | How to Make it Like a Pro (No Roux, No Egg!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: shell pasta

Whole wheat pasta adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and contains good fats.

Prepare to make mac and cheese, discussing the recipe's background.

Gather ingredients: mozzarella, cheddar, KBY Jack, smoked gouda, cream cheese, heavy cream, milk, butter, and seasonings.

Salt the water for boiling pasta, using chicken bouillon for flavor.

Grate the cheeses to avoid anti-caking agents and ensure a smooth sauce.

Boil the salted water and add elbow macaroni, stirring once or twice to prevent sticking.

Drain the pasta and rinse under cold water to prevent sticking.

Melt half a stick of butter in a saucepan over medium heat.

Add three cups of heavy cream and one cup of milk to the melted butter, bringing it to a simmer.

Add cream cheese to the mixture and let it melt, keeping the heat low to avoid boiling.

Gradually add the grated cheeses to the sauce, stirring constantly to ensure smoothness and prevent clumping.

Combine the cooked pasta with the cheese sauce in a mixing bowl, adding any leftover cheese bits for extra flavor.

Transfer the mac and cheese mixture to a casserole dish and top with KBY Jack cheese.

Bake in a preheated oven at 350°F for 25 to 30 minutes until golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens