10 Min Mac & Cheese
“It ain’t easy bein’ cheesy” is a straight up lie because you can achieve the ultimate cheesiness in under 10 minutes with this recipe. #foolproof
Also, if you want to make this into a baked mac and cheese situation with bread crumbs, just use an additional 1/2 cup of heavy cream in the recipe. Once it's finished, top with a handful of breadcrumbs and drizzle with 2 tablespoons of melted butter and cook in an oven-safe dish for 15-20 minutes at 400 F. (I like to add more cream to ensure that the pasta doesn't dry out while baking.)
A few notes: You could use milk if you don't have heavy cream since the cornstarch is a thickening agent - the sauce just won't be as luscious from all the fat in the heavy cream! One time I made it with half heavy whipping cream and half 2% milk and it turned out just fine. I also have a vegan macaroni and cheese recipe that's bomb if dairy doesn't suit you. If you can't eat gluten, the sauce is naturally gluten free so just swap out the pasta for your favorite brown rice pasta! Gotta look out for all my homies with food sensitivities or allergies. <3
If you're cooking ahead of time, pour the finished product into an oven safe dish before refrigerating. My favorite way to reheat it is to add a cup of Velveeta cheese cubes to the top and then pour in 1/2 cup of whole milk before warming in an oven for 30 minutes at 300 degrees F. The Velveeta isn't necessary but it just takes everything to another level. I do think that the milk is necessary though because it tends to dry up a little bit when it's been sitting in the fridge.
What you need:
What to do:
6/5/2020 04:23:03 pm
6/6/2020 02:45:34 pm
Hi Meghan! Did you use heavy whipping cream? Other dairy options like milk with less fat content separate easier and I've seen people have problems when they don't use exact ingredients.
11/25/2020 02:10:06 pm
11/25/2020 02:12:27 pm
Hi Julia! I have only tried with velveeta but I’m sure cheddar would work fine too since the point is to melt fresh cheese back into the dish upon warming!
John Peter Larson
12/4/2020 09:55:39 am
This looks amazing! Keep up the amazing work. Never thought to use Rotini... will be trying this ASAP!
12/11/2020 04:16:22 pm
Hey there- my husband accidentally bought dairy free whole milk instead of heavy cream, do you think it will work okay as a substitute or am I sol?😬
9/28/2021 09:58:49 am
So good! Tried last night and plenty of it was eaten out of the skillet before I could get it on plates :)
7/31/2022 12:22:42 pm
What kind of cheese is best for this? I usually don’t prefer sharp cheddar but understand it’s usually better for Mac n cheese…any suggestions???
3/18/2023 03:53:50 pm
Why do u need cornstarch? What would happen if I used everything but cornstarch
4/15/2023 07:55:55 pm
I think the cornstarch is just to thicken the sauce up more, if you made it without the cornstarch I’m sure if would just be a little soupy rather than saucy
3/18/2023 07:28:34 pm
Cornstarch is used to thicken sauces! It's commonly used in gravy as well. If you didn't use it you'd probably end up with just thin liquid cheese sauce that wouldn't hold well at all with the pasta. Hope this helps :)
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