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#Rich and creamy macaroni and cheese recipe mac#

A standard medium or old cheddar would work nicely here, if you like. Optional Third Cheese - If you feel so inclined, you can add a third cheddar to the mix for the bit of cheese that goes on the top.If this isn't available to you, just look in the cheese sections for a cheddar labelled "Sharp". When it comes to sharp, my go-to is actually a cold-packed cheese that is widely and easily available here in Canada called Imperial Cheese (it's sold in small red containers and is usually found in with the block cheese). Again, look for the word "Sharp" on the label. It's a great complement to the mature cheddar and provides great depth of flavour. Second Cheese - Add a second, Sharp Cheddar to the mix.It is delicious and easily and widely available, too! My favourite is called Coastal, a British mature cheddar. This type of cheese is crumbly in texture and nutty and creamy in flavour. They are always white cheddars and you'll usually find some good choices in the gourmet cheese section of your grocery store or a nice cheese monger. These will often have the word "Mature" right on the label. Main Cheese - Start with a Mature Aged Cheddar.I've provided some other great topping options here, as well. It's cheddar cheese, tossed with Chipotle Chili Powder, for a bit of smokey heat. I'm a fan of the Chili Cheese topping (shown here).

#Rich and creamy macaroni and cheese recipe mac#

You can certainly use your favourites and experiment with different cheese, to make your own signature mac and cheese.Īnd finally, customize your creation with your favourite topping. I've made some suggestions for some types of cheese to use and will share my favourite combination, as well. Secondly, this mac and cheese uses great cheddar cheeses - two varieties, at least, for great depth of flavour. What makes this mac and cheese "ultimate"?įirst, have you ever made a mac and cheese that was lovely and creamy before it went into the oven, but after it was baked, you were disappointed to find that all that creaminess disappeared? That's why you will love this version! It starts with lots of creamy cheese sauce, so even after baking, it's still wonderfully creamy.

Some Reviews of the great reviews of this mac and cheese.

What makes this mac and cheese "ultimate"?.

That said, when mac and cheese is made with great cheese and combined with a generous amount of perfectly creamy sauce, it can be a true thing of beauty and absolute comfort food perfection! Let's face it, a plate of pasta and cheese sauce going to be pretty good no matter the recipe you start with. I don't think I've ever eaten a bad Macaroni and Cheese. This dish is comfort food perfection! Customize with your own selection of cheeses and toppings. Click for cork trivets.The ultimate, creamy baked mac and cheese, for when only the best will do.

Allow to cool for about 5 minutes and serve on cork trivets to protect surfaces from heat.

Bake for 30 – 35 minutes until heated through and bubbling around the edges.

Sprinkle the tops with the remaining 1/2 cup of shredded cheese.

Pour the pasta mixture, divided evenly, into two 20 oz oven safe baking dishes.

Mix it all together and season with the salt and pepper.

Pour in the shrimp and butter from the skillet, scraping the pan to get all the butter.

To the pasta, add the heavy cream mixture, 1 cup of shredded cheese, and the processed cheese food cubes (Velveeta cheese).

Whisk together the egg and heavy cream.

Preheat the oven to 350 degrees F (180 degrees C).

Stir 1 tablespoon butter into the pasta until melted and turn off the heat.

Drain the water off the pasta and return it to the cooking pot over low heat.

Do not overcook as they will cook a bit more during baking.

Cook the shrimp for about 2 minutes, stirring often until pink and opaque.

Heat a skillet over medium heat and add 1 tablespoon of butter.At the same time, cut each shrimp into 2 or 3 bite sized pieces and sprinkle with the Old Bay seasoning.Add the pasta and cook according to the package directions.Bring a large sauce pan of water to a boil.Cut the processed cheese food into small cubes and set aside.