He says fontina is both rich and creamy and offers a subtle nutty flavor, while smoked mozzarella inherently adds a hint of smokiness to the dish. We know stainless steel and cast iron skillets have different strengths, which is why Forgione suggests using both if you have them.īoth fontina and smoked mozzarella elevate the flavors of any dish, which is why you should only pick one to pair with the parmesan. stainless steel: which would you recommend using for this dish? RELATED: The easy way to make healthier comfort foods. "Incorporating the egg yolk adds an incredible richness, not to mention additional creaminess, that really pulls the entire dish together." "Buddy loves macaroni and cheese and is known for his famous carbonara in his family, so it was only natural that we combine these two beloved dishes," the chef says.
The egg yolk is the non-traditional, secret ingredient for this mac and cheese recipe-and you wouldn't even know it's in there just by looking at it. The key to making a delicious mac and cheese dish? Using egg yolk to give it an even creamier carbonara-like pasta feel. "Our mac and cheese carbonara takes comfort to a whole new level." OK, then what's the other secret ingredient? "Small and hearty, cavatelli pasta gives the dish a sturdier taste, its ridges catching and holding onto all of the cheesy flavors," he says. I haven’t tried making macaroni and cheese with fat-free ingredients, but based on my experience with other recipes, I’m not sure that the texture would be desirable.Īdditionally, shredded cheese does work for this recipe, but cheese grated straight from the block will melt better."You don't eat mac and cheese to have a light bite, you eat it to have a deliciously rich experience," he says, which is exactly why he swaps elbow macaroni noodles for cavatelli pasta as it both absorbs and retains the creamy cheese better. The full-fat version is creamier, but the low-fat version does work. I’ve tried this recipe with both full-fat and low-fat ingredients. The cooked macaroni is combined with the cheeses, sour cream, egg, milk, and seasonings, and then it’s baked. This creamy baked mac and cheese recipe could not be simpler.
How to make homemade baked macaroni and cheese >Like other macaroni dishes? Check out our Hawaiian macaroni salad<< I love to serve it with slow cooker rotisserie chicken.
It lacks the powdered cheese that comes in the box, no breadcrumbs are needed, and it doesn’t require roux or bechamel in order to get the creamy texture.
Now I have a recipe that is healthier (ok, it’s mac n cheese, so “healthy” is a stretch). But without those ingredients, the dish is usually too dry and certainly not worth the calories.
Most homemade macaroni and cheese recipes call for making a roux or adding so much cheese, cream, and butter that I find it unappetizing. This quick and easy mac and cheese recipe solves all those problems-it is simple, made from real ingredients, and comes out perfectly every time.Įven though I love baked mac and cheese, I have usually shied away from making it at home unless it was for a larger get together.
I’m not ashamed to say that I’ve eaten the boxed stuff, even as an adult, but I prefer a mac and cheese dish with fewer chemicals. But making a homemade mac and cheese recipe has always required more time than I was willing to invest, and it often didn’t turn out great. It’s creamy, cheesy, and comfort food at its absolute best. Macaroni and cheese is one of my favorite foods.