Heat oven to 400° F with a rack placed in the middle of the oven.Ĭook the pasta according to the package directions until it is 1 minute shy of “al dente”.
#Can you use shredded cheese for macaroni and cheese mac#
Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be. Slowly, slowly add some whole milk to your roux, whisking as you go.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.The pasta will continue to cook in the oven, so this keeps it from becoming mushy. Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.If you have questions or comments about this video or recipe please leave them below.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done: Bake uncovered in a 350☏ conventional oven until heated throughout and lightly browned on top, approximately 30-35 minutes. of cheese evenly over the macaroni mixture. Pour into a lightly oiled 2″ half steam table pan.ħ. Combine the cheese sauce and the drained macaroni, mixing well. Reduce heat and gently boil for 2 minutes, stirring occasionally.ĥ.
Gradually pour the slurry into the boiling liquid, stirring constantly. In a sauce pot, mix water, milk, Low Sodium Chicken Base, dry mustard and pepper until blended, using a wire whip. In a bowl, blend water and cornstarch into a smooth slurry, using a wire whip.ģ. Cook macaroni according to label directions omit salt. If you are having a difficult time trying to get your kids to eat their vegetables, you can easily sneak some into their mac and cheese, too. In this video, Chef Mark provides an online cooking lesson for making a delicious macaroni and cheese. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.Ģ oz Minor’s® Chicken Base (low sodium no MSG)ġ6 oz cheddar cheese (sharp or extra sharp, shredded)Ĥ oz cheddar cheese (sharp or extra sharp, shredded)ġ.
Combining multiple cheeses is also very popular and very tasty. You can use gruyere, fontina or even goat cheese. Cheddar is a popular cheese to use in the dish, but the possibilities are endless. Classic versions don’t require many ingredients, just macaroni noodles, butter, milk or cream and, of course, cheese. Packaged versions have become popular for busy families, but nothing can beat the flavor of macaroni and cheese from scratch. Classic macaroni and cheese is baked as a casserole in the oven, but it can also be prepared on the stovetop. These grown-up treatments are sure to please the more mature palates. This American classic has evolved indulgent variations that include ingredients like lobster and truffle oil. Macaroni and cheese isn’t just for kids anymore.