Mac and Cheese

This ultra-creamy mac and cheese recipe is the perfect dish to make and freeze ahead of a busy week. With just a handful of ingredients and a few easy steps, this dish is a winner for picky eaters and a favorite for adults in search of a quick, no-mess lunch.

This recipe is courtesy of Karrie Truman, Happy Money Saver.Ready in1 h20 m(prepare time)40 m(cook time)8Servings513Calories Per ServingRelated RecipesThe Best Mac and Cheese RecipesOutstanding Mac and Cheese Recipes9 Irresistible Mac and Cheese Recipes

Ingredients

  • 1/4 cup cornstarch
  • 1/4 cup butter
  • 2 cups chicken broth
  • salt and pepper, to taste
  • 8 ounces dried macaroni pasta
  • 2 cups heavy whipping cream
  • 1 cup colby cheese, shredded
  • 1 cup extra sharp cheddar cheese, shredded

Directions

In a medium saucepan over medium heat, melt butter.

Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).

Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer.

Remove from heat.

Season to taste with salt and pepper.

Pasta: In a large bowl, combine white sauce and cream.

Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth.

Set aside.

Fill a large stockpot with water and bring to a boil over high heat.

Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite).

Drain and rinse with cold water to cool quickly.

Set aside.

Make it now:

Preheat oven to 375°F.

Return macaroni to stockpot, add cheese sauce and gently mix together.

Season to taste with salt and pepper.

Transfer to a 9- by 9-inch baking dish.

Bake in preheated oven for 30-35 minutes, until golden on top and bubbly on the inside.

Let cool for 10 minutes, then serve.

Make it a freezer meal:

Let cheese sauce cool to room temperature.

Return cooled macaroni to stockpot, add sauce and gently mix together.

Season to taste with salt and pepper.

Transfer to a 9-by-9 -inch baking dish.

Wrap baking dish tightly with plastic wrap, pressing down gently to remove air.

Cover with foil.

Label and place in freezer.

Thaw and cook:

Place baking dish in refrigerator for at least 12 hours or up to 24 hours to thaw.

Preheat oven to 375°F.

Remove foil and plastic wrap.

Bake in preheated oven for 40-45 minutes or until golden on top and bubbly on the inside.

Let cool for 10 minutes, then serve.

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