Stir the sauce together until it has fully combined. Add in the American cheese, and stir until it’s melted.Īdd in the cheese packets, garlic powder, and onion powder. Return the pot to the stove, and add in the butter.
CAN YOU MAKE MAC N CHEESE WITHOUT BUTTER FULL
(See the recipe card below for the full printable instructions.) Drain the pasta through a colander, and set aside. Start by boiling the pasta according to the package instructions. You could also add a bit of paprika, black pepper, or even a splash of hot sauce if you want to amp up the flavor even more.
CAN YOU MAKE MAC N CHEESE WITHOUT BUTTER MAC
Spices: A little garlic powder and onion powder goes a long way in making this the best easy mac and cheese ever! Definitely don’t skimp on these. It will taste a little more creamy than cheesy, but it will still add tons of delicious flavor. If you don’t have any American cheese, try using cream cheese instead. You could also use some of the pasta water if you don’t have any milk on hand.Īmerican Cheese: Adding a few slices of American cheese makes this the ultimate cheesy mac and cheese.
If you don’t have half and half, I’d recommend using whole milk. Half and Half: Adding half and half to the macaroni does so much in amping up the creamy factor. It really helps it taste extra creamy and not just cheesy. You could swap that for other brands that use a powder cheese for the cheese sauce if you like though.īutter: Butter adds tons of body and flavor to the sauce. If making ahead, store in a plastic resealable sandwich bag.Kraft Mac and Cheese: We’re using two boxes of Kraft mac and cheese as the base of this recipe. **To easily turn 1 slice of white or wheat bread into fresh crumbs, tear the slice into pieces and process on low in a food processor into fine crumbs. *This recipe will work with 2 percent low-fat or 0 percent non-fat Greek yogurt, but results are best with full-fat Greek yogurt. Let sit 10 minutes before serving.ĬOVER leftovers, if there are any, and refrigerate up to two days. Sprinkle bread crumbs evenly over macaroni.īAKE 30 to 35 minutes, until the mixture does not slosh from side to side when the dish is gently shaken, and bread crumbs are golden brown. Add bread crumbs and stir thoroughly to coat. HEAT butter in a large mug or small bowl for 30 seconds in microwave on HIGH, just until melted. Turn into prepared baking dish and smooth top with the back of a spoon. Mix thoroughly, until pasta is evenly coated. Coat an 11- by 7-inch or 12- by 12-inch baking dish with nonstick spray. Drain and rinse.ĬOMBINE mayonnaise, yogurt and cheese in the bottom of a very large bowl.
Add macaroni and cook 10 minutes, stirring occasionally, or for the time on the package directions, until pasta is al dente. RECIPE: Creamiest Ever Macaroni and Cheese Ingredients:Ĩ ounces elbow macaroni (1/2 of a large package)ġ pound (about 4 cups) freshly grated sharp cheddar cheeseīRING a gallon of water and salt to a boil over high heat in a large pot. (Of course, the resulting creaminess is best when using full-fat Greek yogurt.) Get ready to dig in and watch it quickly disappear! With this recipe, you can use whole milk, 2% or skim, and non-fat or low-fat Greek yogurt, if that’s what you have on hand. Top with buttered bread crumbs for a great mix of creamy and crunchy textures, and bake at 350° for 30 minutes. Stir well, and pour into a buttered baking dish. Simply combine mayo, yogurt and cheese in a large mixing bowl, and add cooked macaroni. (Note: It’s worth shredding the cheddar yourself – it melts much better!) A combination of mayonnaise, full-fat Greek yogurt, and freshly shredded sharp cheddar does the trick and offers a welcome tangy flavor, too. While a Bechamel sauce stirred on the stovetop eventually leads to creamy goodness, there’s a faster, easier way to get that same velvety consistency. Our recipe for making creamy and delicious mac ’n’ cheese takes just a few ingredients, and involves a super simple hack – replacing the flour, milk and butter mixture (or Bechamel sauce) with Blue Plate® Mayonnaise.
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