Recreating Stouffer's Macaroni and Cheese Recipe | Eric Kim | NYT Cooking

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 adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, evaporated milk is cost-effective.

Start by grating a pound of cheddar cheese and tearing Velveeta cheese into pieces with your fingers.

Boil a pot of water and salt it heavily for cooking the pasta.

Add capitapi pasta to the boiling water and cook until plump and luscious, then drain it and let it dry out.

In the same pot, melt 1 stick of butter over medium heat until it stops sputtering.

Add 1/2 cup of flour to the melted butter and cook until smooth for about 1 minute.

Pour in milk and bring the mixture to a simmer, stirring until it lightly coats the back of a spoon, about 2-5 minutes.

Turn off the heat and add the grated cheddar, torn Velveeta, onion powder, dry mustard powder, and a pinch of cayenne pepper to the sauce, stirring until combined.

Pour the sauce over the drained pasta and mix well, ensuring all pasta is coated.

Transfer the macaroni and cheese mixture into a baking dish and pour any extra sauce from the pot on top.

Bake in the oven at 350°F for 15 minutes until creamy and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens