How To Make Irresistible Mac & Cheese

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone offers similar melting properties at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be a more affordable cheese option.

Boil elbow macaroni in chicken broth until al dente, about 8-10 minutes.

Drain and set aside the cooked macaroni.

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

Whisk in 2-3 tablespoons of all-purpose flour and cook for 1-2 minutes until golden.

Gradually add 4 cups of heavy cream and half and half mixture, whisking until smooth and thickened, bringing it to a gentle boil.

Remove from heat and add 1/4 cup of sour cream and 1 tablespoon of sweetened condensed milk, mixing well.

Add parmesan cheese, Kobe Jack cheese, cheddar cheese, and mozzarella cheese gradually, stirring until melted and smooth.

Taste the sauce and adjust seasoning, being cautious of the salt from the chicken broth and cheeses.

Combine the cheese sauce with the cooked macaroni, stirring until evenly coated.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens