![]() The thinner the sauce is before baking, the better your leftovers will be! Your mac and cheese will also be extra creamy when it comes out of the oven.įinally, sprinkle the breadcrumbs on top of the pasta. Note: I recommend using at least three tablespoons of pasta water because refrigerating the leftovers will cause the cheese sauce to thicken too much. Add in a tablespoon of pasta water at a time until your mac and cheese is just how you like it. Allow the sauce to thicken, then toss the cook noodles in the warm sauce. You'd never know it's healthier!Īfter making the roux, stir in the milk, cheeses, and seasonings. The rich, creamy, cheesy flavor of this homemade baked mac and cheese is, quite literally, out of this world. This cheese sauce is definitely healthier than other mac and cheese recipes, but don't let that fool you. To learn more about making a roux, check out this helpful blog post! Any made-from-scratch cheese sauce starts with a roux made from melted butter and flour. Seasonings of choice: I added red chili flakes and Everything But the Bagel seasoning to the cheese sauce for a hint of spicy and a boost of savory.Fresh herbs: much more fragrant and earthy than dried herbs from a spice jar! You can choose any combination of your favorite herbs.Feel free to use gluten-free bread if necessary! I much prefer homemade breadcrumbs because I can use whole grain bread and whatever cheese or seasonings I want instead of the calorie-dense store-bought options. Homemade breadcrumbs: honestly one of the best parts, in my opinion.If you've never tried it before, this homemade baked mac and cheese recipe is a great introduction. It can be substituted for a portion of parmesan cheese in any recipe and adds an earthy, nutty flavor to the cheese sauce. Nutritional yeast: packed with plant-based protein and all the essential B vitamins, nutritional yeast is a must-have pantry staple in my home.Make sure you buy the reduced fat Mexican cheese! Shredded Mexican cheese: the secret to cheesy mac and cheese with less calories! I always have this type of cheese on hand because it's actually a blend of four types of low-fat cheeses, not just cheddar.Feel free to use any milk you have on hand - just know the calories will dramatically increase! Almond milk is still very creamy and is fortified with vitamin D, vitamin E, and calcium. Unsweetened almond milk: I opted for almond milk to cut out some of the calories from fat, especially because we're making a homemade cheese sauce.This is my favorite brand of gluten-free pasta and they have cavatappi noodles! Just make sure you're cooking one pound of pasta and reserving half a cup of pasta water. Cavatappi pasta noodles: I chose these noodles for their fun swirly shape, but any shape will work.Since then, I've written recipes for classic side dishes like Funeral Potatoes, Cheesy Scalloped Potatoes, and even homemade Alfredo! The pasta isn't swimming in cheese rather, it's been tossed in a spicy cheese sauce. My first successful attempt at this concept was my version of stovetop mac and cheese. I like things with cheese, not cheese with things. I think cheese should be treated as an ingredient rather than the main dish, if that makes sense. The dish needs to be prepared well and have other flavors and textures besides cheese. I've also never been much of a cheese person until the last few years. Funny enough, I didn't really like any of those foods growing up, but I can appreciate why kids love them so much! ![]() When I think of kid-friendly meals, I think of dino chicken nuggets, carrot sticks, and stovetop mac and cheese. You're growing so much your metabolism can keep up with almost anything you give it (within reason, of course). You wait for everyone else to feed you and quite honestly, it doesn't really matter what you eat. ![]()
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