How to Make the Best & Easiest Mac & Cheese Every Time | Fantastic Comfort Food

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Add 3 tablespoons of cornstarch to 10 ounces of very cold water in a small saucepan and mix thoroughly until dissolved with no lumps.

Warm the cornstarch mixture under low medium heat, stirring until it takes on a milky and gooey consistency, known as a slurry.

Set the cornstarch slurry aside to cool.

Salt the water in a large pot (1.5 to 2 tablespoons per pound of pasta) and bring it to a boil.

Add 1 pound of cavatappi macaroni to the boiling water and cook until just short of al dente.

In a large mixing bowl, combine 8 ounces of grated sharp cheddar cheese, 8 ounces of grated gouda cheese, kosher salt, coarse black pepper to taste, and 2 tablespoons of extra virgin olive oil.

Add the cooled cornstarch slurry to the cheese mixture.

Once the macaroni is cooked, add it directly from the pot to a large pan.

Add 1.5 cups of warm pasta water to the cheese mixture and stir to combine.

Mix the cheese sauce with the macaroni over low medium heat until fully blended and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens