![]() Return the empty pot to the stove (no need to clean it) and set over medium heat. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just pasta al dente. This recipe was reprinted with permission from NYT Cooking.īring a large pot of water to a boil and season generously with salt. ![]() ![]() Jesse told me that food stylists use sodium citrate to stabilize mixtures like that, so the key to keeping this sauce creamy, gooey and together is Velveeta, which has sodium citrate in it. The texture was grainy and watery, or the noodles had soaked up all the moisture, which tends to happen with many baked macaroni and cheeses that don't have stabilizing agents in them. I was testing the recipe and had baked off maybe 10 pans of macaroni and cheese that day and was going a little crazy, and the cheese kept separating. I have to give some credit to my food stylist friend Jesse Szewczyk. Technique tip: The biggest lesson I learned has to be how to get that perfect cheese sauce texture, almost like nacho cheese. You get the best of both worlds, I think. It's creamy, but it's also a little set with those baked edges, which you can take as far as you like. I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. I grew up eating Stouffer's mac and cheese and it was always my idea of what a mac and cheese should be: heftier than a stovetop mac and more voluptuous than a classic Southern baked mac (which is also so, so delicious and very important to many people, but I didn't grow up with that). For me, it does come from an emotional and personal place. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. ![]() Bake at 400 degrees for approximately 20 minutes, until crumbs are golden brown.This recipe is inspired by Stouffer's macaroni and cheese and delivers the best of all worlds: creamy, saucy, comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. Step 10: Sprinkle noodles with bread crumbs, then drizzle with melted butter. If you plan on freezing one, wrap it tightly with plastic wrap, label and place in freezer. Step 9: Spoon mac & cheese into casserole dish or dishes. Step 7: Remove from heat and quickly stir in cheeses until cheese is completely melted. Bring mixture to just boiling, then reduce heat and simmer for 30 more seconds. Step 6: Add heavy cream, dried mustard, cayenne pepper, black pepper, & salt, whisking constantly. Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken. Step 5: Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Step 4: In medium saucepan, melt 5 tablespoons butter over medium heat. Step 2: Bring large pot of water to a boil add pasta and cook until just barely al dente, 6-7 minutes. Step 1: Shred cheese into bowl set aside. Here is what you need: 16 ounces macaroni pasta 1 pound sharp cheddar cheese 8 ounces gouda cheese 5 tablespoons butter 4 tablespoons flour 2 cans evaporated milk 1/2 cup heavy cream 1/4 teaspoon ground mustard 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon salt bread crumbs (optional) 2-3 tablespoons melted butter (optional) Twice the reward for the same amount of work? I’ll take it! Best Ever Homemade Mac & Cheese The best part about this recipe is that it will either feed a crowd or make enough to freeze half of it for an easy meal later. Mmmmmm….is there any comfort food quite as, well, comforting, as homemade mac & cheese? Sure it’s a little more effort than, say, that stuff in the blue, but oh man is it worth the extra time! Tired of that plain old boxed mac and cheese? This best ever homemade mac and cheese recipe is the ultimate comfort food & is sure to be your new favorite!
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