Homemade mac and cheese is probably one of my all-time favorite comfort foods! But it is a chore–it takes a lot of steps and a LOT of dishes! Luckily for me and my family I found a way to skip the boiling step, and it comes out soooo creamy and cheesy, and the pasta doesn’t get over-cooked and mushy.
I found this recipe a few years ago in a Bon Appetit magazine, and it’s become one of our weeknight standards.
I changed it up just a bit, by replacing the water in the original recipe with chicken broth to boost the flavor and using a few different varieties of cheese instead of just sharp cheddar. I use what I have on hand–any aged cheese works great–Monterrey Jack, Colby, Swiss, and Gouda are some of our faves. Feel free to mix little bits of different types, for a total of two cups. I would not recommend mozzarella though, it gets too stringy.
photo credit: cookbookman17
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