Cheese For Mac
54K Shares A quick recipe for mac and cheese for one. Easy, cheesy, and oh so good. Looking for more cheesy small-batch recipes? Hey guys, before we get to the recipe today, are you I’ve been having fun using their new stories feature, so if you want to see me testing recipes (get an early preview!) and lots of videos/pictures of, come be my friend over there! And now on to the recipe Oh cheesy pasta,. Is it lunch time?
Is it dinner time? Are you starving? Do you need a mac and cheese fix? Well, I’ve got just the thing for you: Mac and Cheese for one.
This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. (Seriously, have you ever tried to reheat leftover boxed mac and cheese?
It’s not pretty and neither is food waste!) I grew up in a boxed mac and cheese household, and just like when I learned how to make, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS. The making process is dead simple, just boil some pasta, and while that cooks, stir together a little butter, a little flour, some milk, cheese, and whatever spices you feel like that day to make a creamy cheese sauce.
In under 20 minutes, you’ll have rich cheesy mac and cheese for one, portion controlled and so good you could cry. And if you are feeling extra hungry or want to make it for two or more, the recipe sizes up with just a slightly longer cooking time (see doubling notes). Bonus: I love how quick and easy this dish is, but if you want to give it a little upgrade, scroll to the bottom of the recipe for upgrade suggestions (#2 is my favorite!) Don’t believe me about how quick and easy this recipe is to make?
Check out the recipe video and see for yourself! Recipe Notes.You can use whatever pasta/mix of melty cheeses you would like. When I have it on hand, a bit of Pecorino Romano mixed in is my FAV. Doubling notes: No changes when doubling, except sauce will take a minute or two longer to thicken once the milk is added. “Upgrade” 0: 1/2 cooked hot dog + ketchup.
You know what to do with them. (I do not approve of or endorse this upgrade, but everyone I know insists it’s delicious. 😉 ) Upgrade 1: 1/2 cup sliced smoked sausage browned in a skillet over medium high-heat. Transfer sausage slices to a paper towel-lined plate, and blot gently before stirring into your prepared macaroni and cheese.
Upgrade 2: Generously butter both sides of a slice of white bread and use a serrated knife to slice into 1-inch cubes. Pour your cooked mac and cheese into an oven-safe dish and sprinkle an additional 1/4 cup of shredded cheese over the top, followed by the bread pieces. Bake at 375°F for 5 to 10 minutes until bread is toasty. I’ve made this twice so far. First time was just kinda meh (I used sharp cheddar which turned out REALLY sharp, also I don’t think I whisked the flour/butter/milk mixture for long enough):p ), but I made it again tonight with medium cheddar and a little more milk (about 2/3 cup maybe?), also I didn’t bother to measure the cheese so I probably added more of that as well (“is that a half cup?
Eh, a little more”), but it turned out SO freaking good the second time. I was basically shoveling it into my food hole lol.
.Just Added. New Recipe for: Macaroni & Cheese for a Smaller Crowd! Serves 10-12 people - (: I could probably make a pretty big dent in this giant mac and cheese on my own, but it actually serves a crowd of 20-25!
I find myself feeding throngs of people quite often and have recently started to write down these voluminous recipes. It's much easier than trying to 'guestimate' exactly how many pounds, cups, teaspoons you used the last time you multiplied the recipe. I've never written down my macaroni and cheese recipe before because I make it like my Mom didwhite sauce + whatever cheeses I need to use up in the fridge + macaroni then, bake it up. But sometimes it would turn out better than others, so I paid attention, took notes and did a little research. Here's what I have learned:. Salt your pasta water liberally, seriously it needs a lot of salt. This is really the only way to flavor your macaroni noodles.
Taste the water you're going to boil your noodles in, it should taste like salty ocean water. I'm laughing at this one now, that told me my pasta wasn't seasoned well enough on!! I guess in the heat of the moment I didn't dump in enough salt! Glad it was good enough to get me to the next round!). Use lots of water, so your macaroni has room to move around and release their starches. Undercook the pasta by a few minutes. It will cook more when you bake it.
Otherwise they'll end up mushy. Your white sauce does not need to be super thick. I used to make it way too thick and then I'd be disappointed that my macaroni and cheese wasn't gooey enough. Season your white sauce.
I use white pepper, salt, dry mustard and Worcestershire sauce. Don't heat your white sauce too hot or the cheese can separate when you add it, making it a grainy textured cheese sauce. I used to over-bake the macaroni and cheese and it would end up too dry.
It just needs to be hot. I usually check the temperature with my instant read thermometer and make sure it's at least 150 degrees. Use a Super-Fancy Pan. Using this pan certainly won't get my Macaroni & Cheese photo onto Foodgawker, but let's be real - when you're going to a pot luck, block party or picnic, foil pans are just so easy!
This recipe fits perfectly in this gigantic 'Large Rectangular Rack Roaster (16 5/8 x 11 7/8 x 2 5/8 inch). Was kind enough to let me know that this pan ' has a 240 fluid ounce capacity. That equates to 30 cups or 7.5 quarts.' So if you need to use another pan, you'll know what size to aim for.
The Cheese Sauce: You can really use any combination of cheeses you like. This recipe uses cheddar and American, which makes a creamy, mild Mac & Cheese that kids and adults will both like.
Whisk ½ cup of the milk into the roux until they combine smoothly. Add a little more milk and whisk until smooth. Whisk in the rest of the milk. Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of pan while stirring. When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses.
Stir until melted and smooth. Taste and add more seasonings if desired. Cook the pasta, in two batches, about a minute or two less than the package directions.
Creamy Mac & Cheese Recipe
Cheese For Mac
Drain and pour into baking pan. Pour in cheese sauce and stir to combine. Cover with foil and bake for about 30 minutes. Stir together melted butter, breadcrumbs, salt and pepper.
Cheese For Macaroni
Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20-30 minutes or until hot all the way through. Should be at least 150-160 degrees in the center of the pan on an instant read thermometer. If breadcrumbs are not browned to your liking, you can broil until browned.