To bring you the best content on our sites and applications, Meredith partners with third party advertisers to serve digital ads, including personalized digital ads. Those advertisers use tracking technologies to collect information about your activity on our sites and applications and across the Internet and your other apps and devices. You always have the choice to experience our sites without personalized advertising based on your web browsing activity by visiting the, the, and/or the, from each of your browsers or devices. To avoid personalized advertising based on your mobile app activity, you can install the. You can find much more information about your privacy choices in.

Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our sites and applications. By clicking continue below and using our sites or applications, you agree that we and our third party advertisers can:. transfer your data to the United States or other countries; and.

Creamy Cheese Sauce For Macaroni

process and share your data so that we and third parties may serve you with personalized ads, subject to your choices as described above and in. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente.

To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper.

Turn off heat, stir in cheddar until melted. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick.

With some unexpected ingredients, you too can make deliciously tangy, ultra-smooth and Creamy Macaroni and Cheese. A recipe for Creamy Macaroni and Cheese has been a long time coming. Over the years, I have made many many batches, but none as good as this batch right here! All the recipes I’ve tried in the past resulted in a dry and curdly looking batch, no matter what trick I tried. Shred your own cheese.

Best Creamy Mac And Cheese Recipe

Still curdled. Cook over low heat. Still curdled. Nothing worked! With each batch, I was sent on a hiatus from homemade macaroni and cheese before I tried again. And so began a reoccurring cycle of making, dissatisfied eating, and frustration.

I stumbled upon an article in the latest Martha Stewart Living magazine that made it all click! The article outlined a basic recipe for the cheese sauce, one of the ingredients being American cheese because it melts smoothly and evenly. Those words – smoothly and evenly – caught my attention. Perhaps it was the answer to all of my macaroni and cheese problems.

In all of my trials, I have never tried American cheese. Off to work I went and I was beyond thrilled that I was able to make a non-curdled, non-dried cheese sauce!

Best Cheese Sauce Recipe For Mac And Cheese

AND be able to replicate it! Since that recent recipe, I have modified the basic recipe some, tweaking here and there and including techniques that I’ve heard along the way. The result is this ultra-smooth and­­ Creamy Macaroni and Cheese. In addition to the American cheese, which is largely contributes to the smooth melt, are two other cheeses – extra sharp cheddar cheese and Parmesan. In my opinion, extra sharp cheddar cheese is required. It gives the sauce a tangy zing like, which I’m addicted to.

And the Parmesan gives it a nutty undertone. Other things that help make this macaroni and cheese smooth and creamy are using milk AND evaporated milk to make the roux.

And, warming both before adding it to the butter and flour mixture helps with temperature control to prevent the flour from clumping. If you’ve had trouble with producing Creamy Macaroni and Cheese in the past, I STRONGLY encourage you to give this recipe a try.

It’s foolproof! Family says this is the best Mac & Cheese I’ve made, and my son went so far as to say it was the best he’s ever tasted.

Now, I must confess I modified the recipe a wee bit. Partly from necessity and also because I knew they’d like a more layered flavor.

Giving 5 stars though because it was excellent even before my modifications. The combo of cheddar and American cheese is what gives it a wonderful creaminess! I didn’t have evaporated milk, so used all whole milk. I didn’t have quite enough parmesan so added extra cheddar, fried onions and diced bacon which I added to the sauce along with garlic powder, salt and pepper, and a touch of Maple Bacon seasoning. Finally, I sprinkled some Tex Mex (cheddar and mozza shreds) on top and put it under the broiler til melted and golden. Amazing if I do say myself LOL!