*added a can of diced tomatoes (no added salt tomatoes) with the sauteed spinach as the layer between the mac. I also thought afterwards that I could have used light cream cheese and added a tad more shredded cheddar, to make a tad creamier. I used 2% sharp cheddar for the shredded. I added 3 wedges of swiss laughing cow, 1/4 cup shredded parm. *I included more cheese, and a variety when melting into the hot milk. *The spices I used were a little salt, fresh ground pepper, garlic powder. I will make this again! Pros: Delicious and easy Cons: High fat, but an improvement on traditional recipesĭelicious.with some tweaks! I read some of the comments before I made this to get an idea of what people did to make it their own. And low fat milk instead of cream - seemed to work just fine. Using low fat cottage cheese worked really nicely. Well, it's definitely an improvement on the traditional recipe. Lots of comments mention the fat content as well. So, for those that found it bland, try good 5 year cheddar, add gruyere maybe and a touch more salt. I also used a fresh bag of spinach instead of frozen. I doubled the bread crumb crust because it didn't seem to cover the dish enough otherwise. Next time I'd like to try adding Gruyere cheese for more depth of flavour. For those that found it bland, perhaps you didn't use good sharp cheddar cheese? I used good quality 5 year old cheddar and I thought the taste was great.
Mac and cheese best cheese combo mac#
** If you have a 15” cast iron skillet or ovenproof braiser, you can follow steps 3-7 and make this a one pot dish.Satisfied my comfort food craving I made this Mac & Cheese last night to satisfy a winter comfort food craving. Bake in the oven until the macaroni and cheese is golden and bubbling, about 20-25 minutes. Sprinkle the remaining cheese and panko on top of the noodles. In a small saucepan, melt the remaining 1/2 cup butter (this can also be done in the microwave) and toss with the panko in a small bowl.
If you are not working in an ovenproof braiser or Dutch oven, transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray. Add salt, pepper, garlic powder, mustard powder to the sauce, stir until the cheese is melted and the sauce is thickened. Stir in all but 1 ½ cups of the cheese (reserve that for the topping). The slower you add the milk the quicker the sauce will thicken. If your milk is very cold straight out of the fridge take this step very slowly. Stir until a thick paste is formed, about 1-2 minutes. In a large braiser, or any large ovenproof pot set over medium heat, melt 1/2 cup of the butter until it is beginning to bubble. Heat oven to 400° F with a rack placed in the middle of the oven.Ĭook the pasta according to the package directions until it is 1 minute shy of “al dente”. Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.
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