ULTRA CREAMY MACARONI & CHEESE – Mild cheddar and muenster cheeses make up this incredibly creamy macaroni and cheese. It’s so easy you’ll never want to buy the box version again.
Ultra Creamy Macaroni & Cheese is a quick and easy dish that’s impossibly rich and smooth. Serve it as a side dish, or add protein to make it a main dish.
If you’re in the mood for cheeses other than cheddar and muenster, you can exchange them for 1 pound of another cheese. Just make sure to use a cheese that melts easily like Brie or havarti.
Ultra Creamy Macaroni & Cheese is even more delicious topped with sliced green onions, toasted bread crumbs, crispy bacon, BBQ chicken, shredded beef, or shredded pork. Add according to taste.
Store leftovers in an airtight container in the fridge for up to 4-5 days. This dish can be reheated in the microwave or over the stove, however you’ll want to add moisture back in to maintain maximum gooeyness.
Add the macaroni and cheese to a microwaveable bowl or sauce pan, and add a small amount of evaporated milk. Reheat and stir to combine. Add more milk as needed. The macaroni and cheese should return to its previous creaminess.
Looking for more pasta side dishes? Try my Hawaiian Macaroni Salad or Chicken Cashew Salad.
Here’s what you need to make Ultra Creamy Macaroni & Cheese…
- Elbow pasta
- Evaporated milk
- Eggs
- Frank’s RedHot sauce
- Ground mustard
- Mild cheddar cheese, shredded by hand
- Muenster cheese, shredded by hand
- Velveeta cheese, cut into 1/2 inch cubes (original or queso blanco)
- Cornstarch
- Unsalted butter, cut into 4 sections
- Salt and pepper to taste
Ultra Creamy Macaroni & Cheese
ULTRA CREAMY MACARONI & CHEESE - Mild cheddar and muenster cheeses make up this incredibly creamy macaroni and cheese. It's so easy you'll never want to buy the box version again.
Ingredients
- 1 pound elbow pasta
- 1 (12 ounce) can evaporated milk
- 2 eggs
- 1 teaspoon Frank's RedHot sauce
- 1 teaspoon ground mustard
- 8 ounces mild cheddar cheese, shredded by hand
- 8 ounces muenster cheese, shredded by hand
- 8 ounces Velveeta cheese, cut into 1/2 inch cubes (original or queso blanco)
- 1 tablespoon cornstarch
- 1/2 cup unsalted butter, cut into 4 sections
- Salt and pepper to taste
Instructions
- In a large stock pot add the uncooked pasta, cover with about 2 inches of water.
- Salt the water to flavor the pasta.
- Set the heat to high and bring to a full boil, stirring occasionally.
- Turn off the heat. Remove the pot from the heat, cover, and let it sit for 8-10 minutes (until desired doneness).
- While the pasta is cooking, in a small bowl, add the evaporated milk, eggs, hot sauce, and ground mustard. Whisk to combine.
- In a separate large bowl, add the shredded mild cheddar cheese, shredded muenster cheese, and cubed Velveeta cheese.
- Add the cornstarch to the shredded cheeses. Stir to combine.
- Once the pasta is cooked, drain it.
- Using the same large stock pot, add the cooked pasta and unsalted butter.
- Set the heat to low, and stir until the butter is melted.
- Add the milk mixture and shredded cheeses. Cook and stir untl the cheeses are completely melted. As the cheese melts, it should be stringy at first and then become very creamy.
- Add salt and pepper to taste.
- Serve immediately.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 688mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 19g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from The Food Lab
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