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Creamy mac and cheese recipe



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thankyou1  




 
 
    
 

Post Yesterday at 4:08 pm
Is there a way to make real creamy macaroni and cheese without using American cheese?
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cuties' mom




 
 
    
 

Post Yesterday at 4:10 pm
You could use any cheese. Also, the milk is what makes it creamy.
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Shmaichel




 
 
    
 

Post Yesterday at 4:22 pm
I use heavy cream and (jarred) vodka sauce… add a bit of salt. Comes out creamy and yum.
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  thankyou1  




 
 
    
 

Post Yesterday at 4:39 pm
cuties' mom wrote:
You could use any cheese. Also, the milk is what makes it creamy.


I've added milk, but the cheese comes out clumpy and doesn't actually "coat the pasta"
I use shredded mozzarella, and sometimes a mix of shredded mozzarella and cheddar.
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  thankyou1  




 
 
    
 

Post Yesterday at 4:39 pm
Shmaichel wrote:
I use heavy cream and (jarred) vodka sauce… add a bit of salt. Comes out creamy and yum.


Without any cheese?
It does sound yum though...
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challahchallah




 
 
    
 

Post Yesterday at 4:42 pm
thankyou1 wrote:
I've added milk, but the cheese comes out clumpy and doesn't actually "coat the pasta"
I use shredded mozzarella, and sometimes a mix of shredded mozzarella and cheddar.


Mozzarella gets stringy when melted and isn’t the best for Mac and cheese. Cheddar will work great. Here’s an easy one pot recipe for a stove top Mac that comes out super creamy:
https://lifehacker.com/this-on.....43146
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The Happy Wife




 
 
    
 

Post Yesterday at 4:58 pm
Make a roux with equal parts butter and flour (maybe a spoonful of each). Stir and heat until it's browned. Whisk in milk until blended. Then add in shredded cheese and stir until melted.
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BH Yom Yom




 
 
    
 

Post Yesterday at 5:03 pm
This is a good, quick and easy recipe:

https://www.seriouseats.com/in.....ecipe
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tichellady




 
 
    
 

Post Yesterday at 5:04 pm
I never use American cheese
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Ema of 5




 
 
    
 

Post Yesterday at 5:04 pm
thankyou1 wrote:
I've added milk, but the cheese comes out clumpy and doesn't actually "coat the pasta"
I use shredded mozzarella, and sometimes a mix of shredded mozzarella and cheddar.

I use Haolam mozzarella slims, milk, and a little butter.
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  thankyou1




 
 
    
 

Post Yesterday at 5:17 pm
Thanks guys for all your suggestions, I shall try them all the next few days lol
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synthy




 
 
    
 

Post Yesterday at 5:18 pm
The Happy Wife wrote:
Make a roux with equal parts butter and flour (maybe a spoonful of each). Stir and heat until it's browned. Whisk in milk until blended. Then add in shredded cheese and stir until melted.
Thus is how I make it. Comes out delicious creamy, but it’s best super fresh. Once it cools it congeals a bit.
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milliemom




 
 
    
 

Post Yesterday at 5:23 pm
Add the cheese only once the milk is hot and only add a little at a time. Also worst case if the sauce does get clumpy, just take out your immersion blender and blend until smooth
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