Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top 25 to 30 minutes. Leave for 5 minutes, stir once more, and then serve.Īfter adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Turn the heat off, and then cover with a lid. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. When the sauce is smooth and velvety, stir in the cooked pasta. Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. (The sauce only thickens after it has reached a simmer.) Continue to cook, constantly whisking until the sauce begins to simmer and thickens. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown 2 to 3 minutes.
Melt the butter in a large high-sided pot or Dutch oven over medium heat. Serve this Homemade Caesar Salad on the side or try our Easy Coleslaw for some crunch.īring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for.For a lighter take on pasta with cheese, try our Orzo Pasta with Tomatoes, Basil, and Parmesan or these Easy Buttered Noodles!.Try our Creamy White Chicken Lasagna - Nothing says comfort to us like baked lasagna loaded with creamy sauce, chicken, and cheese.This Pumpkin Macaroni and Cheese swaps some of the cheese sauce for pumpkin puree.Lighter Mac and Cheese: Swapping half of the cheese sauce for pureed cauliflower cuts calories and still tastes incredible. Smoked paprika is also delicious.īroccoli Mac and Cheese: A kid favorite! Stir roasted broccoli or steamed broccoli into the pot before serving. Spiced Macaroni and Cheese: Mustard (Dijon or mustard powder), nutmeg, and a pinch of cayenne pepper are classic additions to the cheese sauce. For more flavor, a bit of parmesan or pecorino cheese is lovely, and for a more adult dish, try blue cheese! Try easy melting Gruyere, Fontina or Monterey Jack. Return to oven and bake 15 minutes more.Use a Variety of Cheeses: Cheddar isn’t the only cheese to use.Bell peppers can be diced and spread over the top of the macaroni mixture. Remove from oven and press 1 whole green scotch bonnet pepper into the center of the dish.Bake in center of the oven for 20 minutes.Pour mixture into a 9-inch square baking dish that has been coated with cooking spray.If your pasta isn’t done once all of this liquid cooks off, you can add a little bit more. Add the shredded cheese, macaroni, and onion mixture to the sauce in the large bowl. Choose the right amount of liquid: I found success with 3 cups of liquid (1 1/2 cups of milk and 1 1/2 cups of water) for boiling my pasta.Thoroughly drain the cooked macaroni and onion mixture.In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, and Worchestershire sauce until well blended.Cook until the macaroni is done, following instructions on the package for best results.
Once the water boils, add the diced onion, salt, and pepper together with the macaroni.1 Green Scotch Bonnet pepper (Decorative).Can be served as a main dish or as a die to complement other foods. Easy to make and bursting with flavor, the following recipe represents one version of the island staple. Jamaican cooks put their own special spin on the recipe for this well-loved comfort food. Macaroni and cheese is a favorite dish around the world, and it is a particular favorite in the Caribbean.
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