This is a very easy baked macaroni and cheese recipe. If you can
boil water and preheat an oven, then you can make this dish. The cheese
sauce is made of cream cheese, milk, butter, and two other ingredients.
In the following recipe, those two other ingredients are the Italian
cheeses provolone and Parmesan, but you can experiment with the cheese
combination. I have tried this cream cheese sauce with cheddar and
gouda, which resulted in a relatively mild mac and cheese. Pairing the
sauce with cheddar and Parmesan makes a sharper combination. I have also
heard of people making this cream cheese sauce with Monterey jack,
mozzarella, and pepper jack.
For the pasta, you can use a small or medium-sized pasta, such as elbow macaroni or rotini. If you like crunchy macaroni, just leave the top bare. For a crackly brown crust, sprinkle grated or shredded Parmesan over the top before popping it in the oven. Or you can lay slices of provolone on top and sprinkle with seasoned breadcrumbs. The breadcrumbs will brown while the slices of cheese underneath will melt ooey-gooey. You can put the entire thing in a casserole dish or make single servings by dividing it up among individual ramekins.
Ingredients:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook macaroni according to package directions and drain.
3. Bring cream cheese, butter, and milk together in a single pot on the stove. Heat until the butter and cream cheese melt, about 10 minutes, stirring from time to time.
4. Add the cooked pasta, 1 1/2 cups of Parmesan, and 1 1/2 cups of provolone. Stir to combine and season as you wish.
5. Pour it all into a casserole dish or divide among individual ramekins. Top with additional cheese and breadcrumbs if desired. Pop the dish or ramekins into the oven and bake for about half an hour.
Note about add-ins: You may want to add meat or vegetables to make this a complete, more well-balanced meal. Some suggestions include chicken, ham, mushrooms, peas, or asparagus. Fresh herbs might be nice too.
For the pasta, you can use a small or medium-sized pasta, such as elbow macaroni or rotini. If you like crunchy macaroni, just leave the top bare. For a crackly brown crust, sprinkle grated or shredded Parmesan over the top before popping it in the oven. Or you can lay slices of provolone on top and sprinkle with seasoned breadcrumbs. The breadcrumbs will brown while the slices of cheese underneath will melt ooey-gooey. You can put the entire thing in a casserole dish or make single servings by dividing it up among individual ramekins.
Ingredients:
- 1 pound macaroni
- 3 tablespoons butter
- 8 ounces cream cheese
- 2 1/2 cups milk
- 1 1/2 cups Parmesan cheese, shredded or grated
- 1 1/2 cups provolone cheese, shredded or grated
- salt, pepper, and other seasonings of your choice
- extra cheese for topping (optional)
- Italian breadcrumbs (also optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook macaroni according to package directions and drain.
3. Bring cream cheese, butter, and milk together in a single pot on the stove. Heat until the butter and cream cheese melt, about 10 minutes, stirring from time to time.
4. Add the cooked pasta, 1 1/2 cups of Parmesan, and 1 1/2 cups of provolone. Stir to combine and season as you wish.
5. Pour it all into a casserole dish or divide among individual ramekins. Top with additional cheese and breadcrumbs if desired. Pop the dish or ramekins into the oven and bake for about half an hour.
Note about add-ins: You may want to add meat or vegetables to make this a complete, more well-balanced meal. Some suggestions include chicken, ham, mushrooms, peas, or asparagus. Fresh herbs might be nice too.
For more mac and cheese recipes, visit my website at http://howtomakemacncheese.weebly.com.
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