“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:
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