Grace Macaroni & Cheese 206g

Product Information

Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce.

Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness!

I’m pretty sure that most adults love a great homemade macaroni and cheese recipe just as much as our kids do! My kids will enjoy a box of Kraft macaroni and day, but everyone gets especially excited when I make this homemade mac and cheese, and for good reason! Thank you Tillamook for sponsoring this post. Visit your local Target to buy Tillamook Cheeses today! James’ shift at the fire station falls on Thanksgiving every two out of four years and this is one of those years. When that happens we typically go to my Mom’s for lunch and then visit the fire station for dinner with all of the other families. It’s a fun tradition to see all of the kids running around the station… as the captain sneaks them all extra desserts throughout the evening. To assemble: Pour sauce over cooked macaroni and stir gently to combine. Sprinkle with bread crumbs mixture. Bake for 25 to 30 minutes, or untilbubbly. This mac and cheese recipe has many similarities to another of my favorites; One Pan Baked Ziti. They are both creamy, and dreamy, comfort food that gets baked to cheesy, bubbly perfection in the oven. Mac and Cheese

Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly! This classic mac and cheese recipe is made with cheddar cheese. I particularly love medium or sharp cheddar cheese but any type will do. If you want a more luxurious mac and cheese or you’re really trying to impress a crowd, you could use a combination of different cheeses. Just be sure to select a type of cheese that is good for melting, like white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina. Freezing and Storing: You don’t have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don’t get without. Butter: salted or unsalted will work–just adjust the amount of salt you add, depending on the butter. In a separate medium pan over low heat, add the remaining 4 tablespoons of butter. Let melt. Increase heat to medium, add flour and whisk until incorporated.I don’t think they would let me in if I didn’t bring my famous Pecan Pie, but this year I’m also going to upgrade one of my favorite holiday dishes and bring a batch of this Green Chile Macaroni and Cheese made with hot green chiles and Tillamook Cheese. In a large pot, boil your elbows for the cook time on the box minus 1 minute for extra al-dente pasta. Drain. Add 1 tablespoon of butter and toss to coat. The firefighters cook a big dinner with all of the traditional Thanksgiving items- smoked turkey, mashed potatoes, creamed corn, cornbread dressing, sweet potatoes, and homemade rolls, while the families typically bring a dessert or another side to share.