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Since the pasta will continue cooking in the oven, we don’t want to overcook it and end up with soggy pasta. Pasta – Cook the pasta until just before al dente, about 1 minute shy of the package directions. This will be the bulk of your prep time in the recipe. It will be a labor of love so make sure you get the proper recognition and praise you deserve for the workout. I highly recommend investing in a box grater and grating your own cheese.
5 INGREDIENT MACARONI AND CHEESE MAC
Using pre-shredded cheese will throw off the texture of your mac and cheese quite a bit and you’ll end up with a grainy and chalky cheese sauce. These affect how well they melt into sauces. While the bagged cheese from grocery stores might seem convenient, they have anti-caking agents in them to keep them from clumping together in the bag. You can’t rush the roux and you shouldn’t use pre-shredded cheese. There are two shortcuts you can’t take while making mac and cheese from scratch. You’ll want to whisk and cook the roux until the raw smell of flour is gone so your mac and cheese doesn’t taste floury. The roux will have the consistency of cake frosting and the color of pancake batter. We will be making a white roux for this mac and cheese that should take about 3-5 minutes. Let’s start cooking! What Is A Roux?Ī roux is a thickening agent for sauces. For more mac and cheese recipes, try chili mac and cheese, chipotle chili mac and cheese, bacon jalapeno mac and cheese, or the classic Velveeta mac and cheese. Serve this macaroni and cheese with a slow-cooked pulled BBQ chicken sandwich, grilled steak, or these garlic butter steak bites. Stay faithful to the recipe or mix and match your cheese to find your perfect cheese sauce. It’s the perfect kid-friendly side dish you can keep as is, or dress up with various add-ins. Today we’re making some homemade baked mac and cheese with two types of cheese and a buttery breadcrumb layer. It’s the ultimate side dish that’s sure to be a family favorite for the holidays or cookouts. Softer cheeses the melt are a better base for macaroni and cheese.This warm, comforting baked mac and cheese is rich and creamy with a buttery and crunchy Parmesan-panko breadcrumb topping. I like the combination of extra sharp cheddar and gouda but there are plenty of options! You can use all sharp cheddar or try a combination of cheddar and gruyere or fontina for something different! Adding a sprinkle of Parmesan can add a deliciously salty bite, although I don’t recommend substituting a lot of Parmesan for cheddar or gouda.
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It melts better than pre-shredded cheese.
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Flour– This thickens the the sauce to make it extra rich and creamy.Butter– A little butter is the key to a perfect roux.
5 INGREDIENT MACARONI AND CHEESE FREE
Macaroni– I like classic elbow macaroni but any short pasta shape will work just fine! Feel free to substitute with whole wheat pasta, chickpea pasta, or gluten-free pasta.