The Best Mac N Cheese You'll Ever Make

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese melts easily.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while water is a cost-effective option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds nutrients while cornstarch thickens without gluten.

Start by shredding a mixture of mozzarella, cheddar, Kobe Monterey Jack, and smoked gouda cheese using a KitchenAid food processor with the slicing attachment.

Boil water in a large pot and add a good amount of kosher salt once boiling.

Add the box of elbow macaroni to the boiling water and stir. Cook for 8 to 10 minutes until al dente, then strain the noodles and place them in a bowl.

In a saucepan, melt 1 stick (1/2 cup) of butter over medium heat.

Add in 1/2 cup of flour to create a roux and cook for about 3 minutes to eliminate the raw flour taste.

Gradually pour in 3 cups of whole milk and 1 cup of heavy whipping cream, stirring constantly until the mixture thickens.

Remove the saucepan from heat and slowly add the shredded cheese mixture, stirring until melted and smooth.

Season the cheese sauce with 2 tablespoons of sour cream, onion powder, garlic powder, smoked paprika, dark chili powder, and adjust with salt and pepper to taste.

Reserve some of the shredded cheese for topping and mix the remaining cheese into the cooked elbow macaroni.

Pour the cheese sauce over the macaroni and mix well to combine.

Grease a baking dish with Pam or butter and transfer the mac and cheese mixture into the dish, layering it as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens