The BEST Way to Make Mac and Cheese - Roux vs Egg Showdown

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative that adds umami.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Begin by choosing your pasta shape; today we're using cavatapi.

To cook the pasta, add chicken bouillon powder to boiling water or use chicken broth, ensuring to salt the water.

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

Whisk in 2 to 3 tablespoons of flour to create a roux, cooking for about a minute to eliminate the raw flour taste.

Once the roux is a blonde color, add 3 cups of half and half and bring to a boil, then reduce to a simmer.

Season the roux with spices to enhance flavor before adding the cream.

Add cream cheese to the mixture for added texture and creaminess, allowing it to melt.

Once the cream cheese is melted, lower the heat and begin adding the cheeses: start with parmesan, then add sharp cheddar, KBY Jack, smoked gouda, and mozzarella, stirring until fully melted and combined.

Combine the cheese sauce with the cooked cavatapi pasta, mixing well to ensure the pasta is coated.

Transfer the mac and cheese to a baking dish and top with additional cheese if desired before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens