Let’s face it, nothing melts like processed cheese! It doesn’t clump, separate, or get greasy. To reheat, add a small amount of milk (about ¼ cup) to the cold mac & cheese, stir, and heat in the microwave.Living in America’s Dairyland, you are probably wondering why would I use “processed cheese?” The answer to that is a very simple one, there is a time and place when using processed cheese is the most appropriate cheese to use. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon. I prefer to use BPA-free glass containers with locking lids. Store any leftovers in airtight containers in the refrigerator for up to 3 days. For a larger crowd, double the recipe! Storage/Shelf Life/Reheating
Let the milk and butter come to room temperature before using them in the recipe. Buy a block of quality cheddar cheese and get yourself a cheese grater! The best way to avoid grainy mac and cheese is to not use pre-shredded cheese. you may need to add a small amount of milk (¼ cup at a time) to get your preferred consistency. When ready to eat, let thaw in the refrigerator overnight and reheat in the microwave. Tip: wrap the freezer-safe container in plastic wrap to prevent freezer burn or ice crystals. Yes, and it's easy to do! Once completely cooled off, place it in a freezer-safe container, write the date on it, and it will keep fresh for up to 3 months. You can even go so far as to use half and half for even more richness! As far as the butter, use the real thing!Ĭan homemade macaroni and cheese be frozen? I highly recommend sharp cheddar cheese for maximum flavor. The pre-shredded cheese has a powdery coating that could result in a grainy texture. Pasta: Elbow macaroni seems to be the traditional choice for macaroni and cheese, but you can choose your favorite - sometimes, I use shells.Ĭheese: I highly recommend grating your own cheese. That's it! Simple mac and cheese recipe without flour creates a smooth, creamy texture. However, the one thing every recipe has in common is this: comfort food! Serving macaroni & cheese for the holidays is a southern tradition! What Goes Into This RecipeĮlbow macaroni, shredded cheddar cheese (or sharp cheddar cheese), real butter, and whole milk. Some dishes even have different toppings (discussed below). Some are baked and some are cooked on the stove. There are a ton of different macaroni and cheese dishes out there! You can find a recipe for it in just about every cookbook ever printed. Mac and cheese can be served with chicken or steak fish or pork hot dogs and hamburgers! Serve with my juicy and delicious New York Strip steak recipe! Plus, it's just easier to make and take a side dish like this to something like a potluck or party. I love an easy side dish especially when your main dish may be more involved. This is one of my favorite pasta side dishes because it goes with almost everything. It's the perfect side dish for any occasion such as a holiday, cookout, or office party. However, this recipe can easily be doubled for a larger crowd. Some macaroni and cheese recipes call for flour, however, no flour is needed for this one! No roux makes this recipe the easiest! Six if you count any salt and pepper you may add.
Heat for a few minutes to get it bubbly hot. Simply add butter, milk, and cheese to the cooked macaroni.
Virtually no prep involved other than cooking the macaroni. My southern grandies choose homemade over the boxed brand any day! Homemade goodness with real ingredients! Nothing artificial and so much better than the boxed version. Simplicity. What I really love about this creamy southern mac & cheese is the simplicity of it.
#Recipe for homemade mac and cheese with velveeta how to
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