Sprinkle over individual servings so it stays crisp. Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown.It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta. If you don’t have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).
Remove from heat and stir in the salt, pepper, and 2 cups of cheddar cheese, and whisk until smooth. Let cook for a few minutes, until thickened. Shred it yourself for a nice smooth sauce. Slowly add the milk, a little at a time, whisking so there are no lumps. Don’t use pre-shredded cheese or the sauce might end up grainy and gritty.But I prefer serving it as a side to one of the following main dishes: I’ll admit, sometimes this simple mac and cheese recipe gets served by itself when I’m short on time. You may need to add a splash of milk to thin out the mac and cheese sauce and prevent the pasta from drying out. If you wind up with leftovers of this homemade mac and cheese, I recommend reheating them in a saucepan over low heat. Here we go with cheddar, mozzarella and cream cheese. Use a blend of cheeses for a nice combination of flavor.
What’s the Best Cheese for Mac and Cheese? Love a simple, three-ingredient mac and cheese Prefer an elaborate version baked in a pumpkin Either way, you're sure to find the cheesy recipe you're looking for. a close up view on a bowl of simple creamy macaroni and cheese topped with fresh parsley.