Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.
Just make sure it’s good cheese, and make sure it’s shredded or cubed. For shredding, I find the food processor with the shredding disk is very helpful.
It is easy to make this vegan, so if you want a vegan mac and cheese, go for it. Just sub out the butter with vegan butter, the milk with soy milk and cheese with non dairy options. Nutritional yeast is a helper here to give that cheesy flavor. I’ve made it both ways, and both are very good.
Note: I try to include vegan options whenever possible as I know some people are lactose intolerant.
Tip to have a more creamy Mac and Cheese
Always use block cheese and grate it yourself. The food processor is fine too. The issue is that pe garter cheese has things added to keep it for clumping up and that reduces its ability to melt and become creamy. Trust me on this.
Ingredients:Â
3 Tbsp Butter or Earth Balance
3 Tbsp Flour
2 cups Milk, or non dairy option, warmed.
3 cups Shredded Cheese, I try to use at least three different kinds.
1/2 cup grated Parmesan Cheese, for topping
Salt and Pepper
1 lb Pasta, Shells, Farfalle or Fusilli are perfect.
Preparation:
Preheat your oven to 400F. Start the water for your pasta. When boiling, add salt and then add your pasta.
Then melt butter in a saucepan and add the flour. Stir for 2-3 minutes to create a light roux. Add the warmed milk and keep stirring until it thickens. Add the cheese, black pepper, reduce the heat and gently allow it to melt.
When your pasta is cooked slightly more al dente than normal, drain and add it to the cheese sauce. Stir and coat the pasta and then transfer to a baking dish and top with Parmesan cheese, cover and into the oven for 20 minutes.
Then remove and allow to rest covered for 5 minutes. Serve in bowls with extra Parmesan cheese.
Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness
Ingredients
Equipment
Method
- Preheat your oven to 400F. Start the water for your pasta. When boiling, add salt and then add your pasta.
- Then melt butter in a saucepan and add the flour. Stir for 2-3 minutes to create a light roux. Add the warmed milk and keep stirring until it thickens. Add the cheese, black pepper, reduce the heat and gently allow it to melt.
- When your pasta is cooked slightly more al dente than normal, drain and add it to the cheese sauce. Stir and coat the pasta and then transfer to a baking dish and top with Parmesan cheese, cover and into the oven for 20 minutes.
- Then remove and allow to rest covered for 5 minutes. Serve in bowls with extra Parmesan cheese.