Milk: You can use any percentage milk you have on hand.You can also try mixing in other melty cheeses like Pecorino Romano (my favorite!!), gouda, or gruyere. Shredded sharp cheddar cheese: Any cheddar cheese will work fine, but I prefer sharp cheddar because of the stronger flavor it gives the sauce.Salted butter: I call for salted butter here, but if using unsalted, simply add a generous pinch of salt and then adjust salt to taste when making the sauce.This recipe calls for 2.5 ounces of pasta, which is 1/2 cup of macaroni, but different pasta shapes have different volume measurements, so if you don’t have a scale to measure your pasta, use a pasta weight to volume table like this one to make sure you’re using the correct amount. Just pay attention to how you measure your pasta. Conchiglie, farfalle, and even larger tube pastas like penne or rigatoni will all work fine. Macaroni or pasta of choice: You can use traditional macaroni pasta if you have it or whatever pasta shapes you have on hand.It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS.
#QUICK AND EASY MAC AND CHEESE HOW TO#
I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. (Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one. A quick recipe for mac and cheese for one.
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