Creamy Macaroni and Cheese Recipe _ How to Make Mac N Cheese _ Macaroni and Cheese Recipe

To get started .

I will be using 18 ounce block of cream cheese and this is softened .

I'm also going to be using eight ounces of sharp cheddar cheese .

You could use the cheese of your choice .

I'm also going to be using 1 12 ounce can of evaporated milk .

You could also use half and half or heavy cream .

Here , I'm also using two tablespoons of unsalted butter .

And I'm also going to be using a quarter teaspoon of salt , a quarter teaspoon of onion powder and a quarter teaspoon of paprika .

You could change the ratios of these ingredients and salt to your taste .

The last ingredient I will be using , which is the most important is elbow macaroni .

Here , I have £1 of cooked elbow macaroni .

I basically brought water up to a boil salted it and let it cook for around 10 to 12 minutes or I just followed the instructions on the package .

Ok .

So here I've preheated my pot and I'm adding my two tablespoons of unsalted butter .

I'm going to let those melt down .

And I also want to mention that I am cooking on a low to medium heat somewhere in between .

Nothing on high .

And here is some cheese that I reserved from the eight ounces that I shredded for the top of the macaroni and cheese when I bake it .

Ok .

So now that my butter has melted , I'm going to add my dry seasonings .

That's the salt , the onion powder and paprika .

You could also add a quarter teaspoon of mustard powder .

I know sometimes I do that if I can't find a sharp cheddar cheese or I don't have it .

And I'm using more of an American style cheese just to give it that zip or that tang .

I like adding mustard powder .

But today , I'm just using salt onion powder and paprika .

And now that those have warmed through and started to get aromatic , I'm going to add my softened cream cheese .

And if you've seen some of my other videos where I make a cheese sauce and I work with cream cheese , it's not a AAA pretty process .

So when you're doing this and you're like , what's going on with this cream cheese ?

Just keep breaking it apart , mixing it , let it sort of melt down and eventually it'll end up being smooth , melted and creamy .

So that's what I'm going for here at this point .

And again , it's not going to look nice in the beginning .

And I also want to mention if you notice sometimes when you're making a cream sauce or you look at recipes , they start with a roux because they're making basically a gravy or beam sauce to add cheese to .

But because I'm using evaporated milk , I don't need to do that .

It's creamy enough .

But if you're using something like 2% milk or possibly whole milk , you probably want to start with a roux and create a meal sauce because then it won't get creamy and thick , it'll stay runny .

So that's just something to think about .

But if you're using evaporated half and half or definitely heavy cream , that's not necessary to make a roux .

So my cream cheese is melted down .

It's smooth , it's creamy .

So now I'm going to add my 12 ounce can of evaporated milk .

Again , you could also use half and half or heavy cream , but anything like whole 2% you'll have to use a roux because it might stay a little too watery .

The water content in the milk would just be too much for this .

Ok .

So right now , what I'm doing is just continuing to whisk and make sure that the cream cheese and evaporated milk combine .

Well , I'd like to take the time to mention that for those of you that are interested in the types of pot or cookware that I use in my videos .

Be sure to check the description below this video and I will post links or just information that might be useful as far as substitutes for ingredients or techniques or just additional information .

Ok .

So now that everything is combined well , and brought up to temperature .

I am going to add the cheddar cheese .

Now , if you notice nothing's boiling , nothing's simmering or bubbling rapidly .

And that's because again , I'm working with a low to medium heat and if it does start boiling and kind of simmering a little bit out of control , you wanna lower your heat , you want everything to just marry well on a low temperature just low and slow because you don't wanna burn any of the natural sugars in the evaporated milk or singe the cheese .

So just keep that in mind .

Nothing on high .

So again , I'm just going to whisk and combine everything well , until the cheddar cheese is melted and then this cheese sauce is done .

So everything is melted creamy and smooth .

I'm going to turn the heat off and now all I'm going to do is add my elbow macaroni and it's basically ready to serve .

But what I'm going to do is bake it in the oven just to get some cheese melted on top .

And it makes it nice , especially if you're serving this for a special dinner or a family , get together or a holiday , uh macaroni and cheese .

So , all I'm doing now is just combining my cooked elbow macaroni .

This is £1 I'm going to mix it well , and then I'm just going to pop it into the oven to let some cheese on top melt and that's it .

But if you don't want to do all that .

You could just mix it right now and serve it because it's super creamy and delicious .

Yeah .

Ok .

So here I have a buttered nine by 13 baking dish and you could also use oil or just the , the spray oil .

But I used around a tablespoon of butter that was softened and just spread it all over .

And now I'm just going to add my macaroni and cheese into the baking dish .

By the way , I have my oven preheating at 450 degrees .

I , I'm working with the high heat because I'm not gonna leave it in there very long .

It's just basically to melt the cheese on top .

Yeah .

Yeah .

Now , if you notice when I'm spreading this cheese , there's some cheese that looks lighter than the actual sharp cheddar cheese .

And that is because I had four lonely slices of deli style American cheese and I went ahead and shredded that right in because it needed to be used .

So that's why you see a , a different cheese in there .

But typically I just use sharp cheddar cheese .

It works .

I'm going to bake this in a preheated oven at 450 °F for around 10 minutes or until the cheese is melted on top .

You could also pop this into a broiler until it gets bubbly and golden brown .

Now , this mac and cheese is definitely a simple one , but it absolutely is a family favorite in my house .

It pleases adults and kids alike .

So if you are planning to have a family dinner , a barbecue a holiday meal , you might want to try this recipe because it truly is a delicious creamy and cheesy macaroni and cheese .

Please be sure to check the description below this video for additional information and the list of ingredients used in this video .

I certainly hope you give this recipe a try .

I hope you like it .

And thanks for watching .

What do you think you gotta blow on it ?

It might be hot change .

Good job .

Yes .