(Of course, the resulting creaminess is best when using full-fat Greek yogurt.) Get ready to dig in and watch it quickly disappear! With this recipe, you can use whole milk, 2% or skim, and non-fat or low-fat Greek yogurt, if that’s what you have on hand. Top with buttered bread crumbs for a great mix of creamy and crunchy textures, and bake at 350° for 30 minutes. Stir well, and pour into a buttered baking dish. Simply combine mayo, yogurt and cheese in a large mixing bowl, and add cooked macaroni. (Note: It’s worth shredding the cheddar yourself – it melts much better!) A combination of mayonnaise, full-fat Greek yogurt, and freshly shredded sharp cheddar does the trick and offers a welcome tangy flavor, too. While a Bechamel sauce stirred on the stovetop eventually leads to creamy goodness, there’s a faster, easier way to get that same velvety consistency. If you are not working in an ovenproof braiser or Dutch oven, use a large pot and transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray.Our recipe for making creamy and delicious mac ’n’ cheese takes just a few ingredients, and involves a super simple hack – replacing the flour, milk and butter mixture (or Bechamel sauce) with Blue Plate® Mayonnaise. The slower you add the milk the quicker the sauce will thicken. Note 1: If your milk is very cold straight out of the fridge take this step very slowly. Sprinkle with parsley before serving, if desired. Sprinkle the reserved cheese and panko on top of the noodles.īake until the macaroni and cheese is golden and bubbling, 20 to 25 minutes.
In a small saucepan over low heat or a microwave safe bowl, melt the remaining 1/2 cup butter. Stir the cooked macaroni into the cheese sauce. Stir until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper. Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes. Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Preheat the oven to 400° F with a rack in the center position.įill a large pot with 4 quarts of water and add 2 teaspoons of the salt.
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!.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: