I like to use Barilla’s Cellentani pasta.
I always season it after adding the cheese, because the cheese itself will add flavor to the sauce. Simple and easy flavor but the perfect compliment to the cheese! You can adjust the seasonings to taste.
Now for the seasoning! I season it with salt and pepper and some garlic salt. In a large skillet or sauce pan (you will add the cooked pasta to this pan, so make sure it is big enough) you will make a roux, which is butter, flour, and milk. Seasoning the Easiest and Most Delicious Homemade Macaroni and Cheese It will all taste the same, the color will just be whichever you choose. I have tried the American cheese from the deli/cheese counter and have tried these Kraft Deli slices and I prefer the Kraft Deli slices! They are both good and will make a great macaroni and cheese, so if the slices freak you out, get your cheese from the Cheese People at the counter! (I am not getting paid from Kraft)Īs for the shredded cheddar cheese, you can use mild, medium, sharp, whatever you like best! You can use orange or white cheddar cheese and orange or white American cheese. But I am here to tell you that these Kraft Deli slices are delicious and make the macaroni and cheese creamy and perfect. They are creamier and a step up from the Kraft cheese slices you are thinking of. These deli slices are not the plastic wrapped slices. It makes it so cheesy and creamy and is so easy! No shredding/grating and no fancy cheese from the cheese and deli counter! (Thank you The Baker Mama!) I use the Kraft Deli American Cheese Slices! You are going to be shocked to hear what I use. I prefer mild or medium cheddar cheese, but you can use sharp cheddar as well. The Cheese for Easy Homemade Macaroni and Cheeseįor the cheese you will use shredded cheddar cheese and American cheese. (not getting paid) They area bit thicker, with a long and twisty shape that the sauce clings too, but any type of pasta works great! I cook it, then drain it and set it aside. My favorite paste to use Barilla’s Cellentani pasta. So I finally stumbled upon a recipe from The Baker Mama and I was hooked! I loved that it was regular cheese, nothing super fancy and weird, it was fast and easy….and so good! So thank you, The Baker Mama, for finally giving me a delicious Macaroni and Cheese! My boys loved it! I tweaked a few things, but didn’t have to change much! Now this recipe is certainly not Café Orleans level mac n’ cheese, but it is really darn good and easy to make! And what I love the most about it is that it has regular cheese…no fancy cheese counter cheeses here! It is smooth and creamy and just the perfect amount of cheese (not too much, not too little, and not too sharp-I do not like super sharp tasting macaroni and cheese).Įver since we first tried it, I have been on the hunt for something as good to make at home. And every time we eat there, the boys will order the Cheesy Macaroni (it’s different than the macaroni you get in the other places in the park) and they eat the entire dish and always want more! The macaroni and cheese at Café Orleans is delicious. All rights reserved.I have searched for years for the best homemade mac n cheese and never could find one that I liked.Įvery time we go to Disneyland we make sure to eat at Café Orleans (patio seating of course and obviously for the Monte Cristo sandwiches and Pommes Frites/fries … if you haven’t tried those you are missing out….hurry and book a flight because they are TO.!). (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving.Ĭopyright 2014 Television Food Network, G.P. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven.Īdd the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Uncover (be careful to avoid the hot steam) and stir. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap cut a small slit in the center with the tip of a paring knife to vent excess steam. Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl.
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