This recipe for macaroni and cheese is perfect for busy weeknights or when you're short on time. With just pasta, processed cheese, and milk, this simple yet delicious dish comes together in minutes.
2 cups dry small pasta, such as elbow macaroni or shells
1 pound processed American cheese, cubed
1/2 cup milk
Cook the pasta in water as directed on the package (until al dente). Drain well and return to the pan.
Add the cheese and milk and cook over medium-low heat, stirring constantly, until the cheese is melted and saucy.
Serve immediately.
If the sauce seems too thick, add an extra splash of milk.
Opt for low-fat or fat-free milk to reduce calorie intake without sacrificing too much creaminess.
Add spices like nutmeg or mustard powder for a warm flavor.
Keep an eye on the pasta while cooking; you want it to be al dente, as it will continue to cook in the sauce.
For a gourmet touch, add grated Parmesan cheese to the sauce for a little added umami flavor.
Always taste and adjust seasoning before serving, as cheese can vary in saltiness.
If you're looking for a one-pot meal, consider adding pre-cooked protein like chicken or shrimp to the macaroni and cheese during the melting process.
You can use various types of small pasta, including elbow macaroni, shells, fusilli, or even cavatappi. Choose a pasta shape that holds sauce well.
While American cheese provides a creamy texture and melts well, you can use other cheeses like cheddar, Monterey Jack, or a blend. Be aware that the flavor and texture will change, and you may need to adjust the amount of milk. Also, do not use pre-shredded cheese as that contains anti-caking agents which inhibit melting and you may end up with a grainy cheese sauce.
You can use whole wheat pasta for added fiber, low-fat milk to reduce calories, and incorporate vegetables such as steamed broccoli or spinach for added nutrients. You can also use a reduced-fat cheese as well.
You can use gluten-free pasta made from rice, corn, or lentils. Also make sure that the cheese and any added ingredients are also gluten-free.
You can substitute with evaporated milk, cream, or a non-dairy milk like almond or soy milk, but keep in mind that this may alter the flavor and texture of the dish.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Make sure the macaroni and cheese cools completely before refrigerating.
Cooked macaroni and cheese can be frozen for up to 2-3 months. Cool it completely, then transfer to freezer-safe containers. When ready to eat, thaw in the refrigerator and reheat gently.
Reheat in a saucepan over low heat, adding a splash of milk as needed if it seems dry. You can also reheat it in the microwave, stirring every 30 seconds until heated through.
You can add garlic powder, onion powder, smoked paprika, or even hot sauce for a kick. You can also mix in cooked bacon, ham, smoked sausage or hot dogs, salsa, or sauteed onions.
Medium Pot: For cooking the pasta according to the package instructions. A pot that holds at least 4 quarts is recommended to allow enough space for the pasta to cook properly.
Colander: For draining the cooked pasta after it has been boiled.
Measuring Cups: For measuring the pasta and milk.
Cutting Board and Knife: To cube the processed American cheese.
Wooden Spoon or Silicone Spatula: For stirring the pasta, cheese, and milk mixture over medium-low heat until the cheese has melted.
Grilled Chicken: Pair with macaroni and cheese for an easy meal; the creamy cheese complements the juicy, smoky flavor of grilled chicken.
Broccoli: A side of steamed or roasted broccoli adds a pop of color and nutrients; the slight bitterness of the broccoli balances the richness of the cheese.
Buffalo Sauce: Drizzle some buffalo sauce over the mac and cheese for a creamy yet spicy kick.
Bacon Crumbles: Sprinkle crispy bacon on top because why not? Pro tip: stir some into the mac and cheese while it cooks as well!
Toasted Breadcrumbs: Top with toasted breadcrumbs for an extra layer of texture.
Sauteed Mushrooms: Add sauteed mushrooms for an earthy flavor.
Garlic Bread: Serve with garlic bread to scoop up the mac and cheese; the garlic flavor adds another layer of deliciousness to your plate.
Green Salad: A light, tangy salad on the side can help cut through the heaviness of the mac and cheese.
Hot Sauce: A dash of your favorite hot sauce can spice things up.
Peas: Mixing in sweet peas adds a pop of sweetness and a burst of color and are an easy way to add some veggies to your meal.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments