This Extra Cheesy Mac and Cheese is an all time favorite! If the family could have it everyday with dinner, they would without a doubt. This side dish is so easy to make and with just a few tips you could make this too!
When cooking pasta: Make sure you don’t overcook your pasta! I recommend cooking all Pasta’s just until it’s “Al dente” basically meaning until it’s firm enough to bite. It doesn’t take pasta long to cook, so the longer you cook pasta, the gummier it gets. Overcooked noodles can have a mushy unpleasant texture.
Making your Cheese Sauce: This is the most crucial step when making your Mac and Cheese! You cannot be lazy on this part. Year’s ago when I learned how to make mac and cheese it was awful, mainly because my cheese either came out too clumpy or the whole dish just became too watery. When making your cheese sauce, before adding all of your ingredients only add in your wet ingredient first, whether it’s heavy whipping cream, milk or even half and half! Adding your wet ingredient first helps the cheese melt better, making it into a creamy sauce. Place your choice of wet ingredient into sauce pan on medium high heat. Once the pan is warm enough, add your choice of cheeses. I personally use Mild and Sharp Cheddar Shredded Cheese and I even throw in Cheese slices if there’s too much cheese in the house. Constantly whisk cheese and your wet ingredient together until it becomes a sauce. If your sauce ever seems too thick add milk and if it’s too loose just add more cheese
Baking Mac & Cheese: In my opinion, using an egg before transferring into a baking dish to bake keeps it creamy. This step is also optional, you don’t have to bake your Mac & Cheese, but I prefer to. You could either bake it on 450 or broil it. Be carful broiling it though, it could cause your dish to burn fast if you leave it in longer than a minute or two.
Pairing Side Dishes: When pairing side dishes I choice to look at the food groups. Being that you already have Mac and Cheese as one side which is a starch, I’d prefer choosing a non-starchy vegetable.
Baked Creamy Mac & CheeseCourse: DinnerCuisine: AmericanDifficulty: Medium
Easy Creamy Mac and Cheese baked to perfection
2 Cups Elbow Pasta
4 Cups Water
3-5 Cups Shredded Cheddar (3 for sauce, 2 for top)
1 Cup Heavy Whipping Cream
1/2 Cup Milk (Optional)
Pinch of Salt
Pinch of Pepper
- In saucepan, bring water to a boil. Add Salt and Elbow Pasta. Cook for 5-10 minutes or until Al Dente. Drain noodles, set aside.
- Place saucepan back on the stove on medium-high heat. Add in Heavy Whipping Cream. Once whipping cream is either warm or until you see bubbles form, cut stove down to medium-low heat and add in shredded cheese. Whisk until completely melted, it should now look like a cheese sauce.
- Once you have your sauce, add in elbow pasta and stir until completely combined, remove from heat and add in egg (make sure to remove pan from heat or you’ll be eating fried eggs and mac)
- Place in baking dish. Cover top with remaining shredded cheese. Bake on 450 for 10 minutes or until top is golden brown.