Bushra Griffith
Macaroni and cheese is a beloved dish for many, and for good reason—it's a comforting, creamy, and ultra-cheesy delight. While there are countless ways to make macaroni and cheese, one unique twist is to use Philadelphia cream cheese to create a rich and indulgent sauce. The key to a perfect baked mac and cheese is to undercook the pasta, as it will continue to cook in the oven. This prevents the pasta from becoming overcooked and mushy. Additionally, creating a crispy top layer adds a delightful texture that hides a soft and creamy interior.
How to cook macaroni cheese with Philadelphia
| Characteristics | Values |
|---|---|
| Pasta | Elbow macaroni, cooked until firm |
| Sauce | Philadelphia cream cheese, butter, flour, milk, mustard, salt, black pepper, and pasta water |
| Cheese | Cheddar, Colby, Monterey Jack, Fontina, Gruyère, Pepper Jack, or a combination of favourites |
| Vegetables | Mushrooms, onion, green pepper, peas, and chives |
| Meat | Steak |
| Seasoning | Garlic powder, steak seasoning, and onion powder |
| Baking | 15-20 minutes at 325-350 degrees Fahrenheit, until cheese is melted and bubbly |
| Storage | Leftovers stored in an airtight container will last 3-4 days in the refrigerator |
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What You'll Learn
Undercook the pasta
When making macaroni and cheese, it is important to undercook the pasta if you want to avoid overcooking it. This is because the pasta will continue to cook in the oven as the dish bakes. Therefore, the pasta should be boiled until it is still quite firm. A good way to test this is to take a noodle out of the pot after about five minutes and see if it is too firm to eat. If it is, it is ready to be drained. If the pasta is cooked too much, it will become mushy and unpleasant.
It is also important to note that the type of pasta used will affect the cooking time. For example, elbow pasta only needs to be boiled for between 4 and 5 minutes, whereas dried pasta should be cooked for one minute less than the package directs for al dente.
Additionally, when making macaroni and cheese, it is recommended to use room-temperature liquids when making the cheese sauce. Cold liquids generally take longer to thicken than warmer ones. So, for best results, take the milk out of the fridge while the water for the pasta is coming to a boil.
When it comes to the cheese, freshly grated cheese is best as it melts more smoothly than pre-shredded cheese, which has additives to prevent clumping. It is also important to stir the cheese into the sauce a handful at a time, making sure it melts before adding more.
Finally, when baking the macaroni and cheese, it is important not to leave it in the oven too long, as the pasta can dry out. It is ready when the cheese is melted and bubbly.
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Make the cheese sauce
To make a creamy cheese sauce, you'll need butter, flour, milk, and cheese. You can use a combination of cheeses, such as Colby, Monterey Jack, Fontina, mild cheddar, pepper jack, or Gruyère. You can also add mustard for extra flavour.
Start by melting the butter in a large saucepan over medium heat. Once melted, sprinkle in the flour and whisk to combine. Cook this mixture for about a minute, whisking often. It should look like very wet sand.
Next, slowly pour in the milk while constantly whisking until the mixture is smooth. You can use a combination of milk and half-and-half, or do equal parts milk and heavy cream. If you want to add mustard, now is the time to do it. Continue whisking until the mixture is smooth and thick.
Now it's time to add the cheese. Start with about 3 cups of shredded cheese and add more as needed. Stir well until the cheese is melted and combined. If you're using pre-shredded cheese, be aware that it may not melt as smoothly as freshly grated cheese due to the additives that prevent clumping. Add the cheese a handful at a time, stirring until it melts before adding more.
Finally, taste the sauce and adjust the seasoning as needed. You can also add a little bit of the pasta cooking water to thin out the sauce if it's too thick.
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Add vegetables
To add vegetables to your macaroni and cheese, you can choose from a variety of options such as mushrooms, onions, green peppers, or peas. Here's a step-by-step guide to incorporating vegetables into your dish:
- Choose your vegetables: Select vegetables that complement the flavours in your macaroni and cheese. Popular options include mushrooms, onions, and green peppers. You can also add peas, carrots, spinach, or broccoli.
- Prepare the vegetables: Clean and chop your chosen vegetables into small, uniform pieces. This ensures that they cook evenly and can be easily mixed into your macaroni and cheese.
- Sauté the vegetables: Heat some butter or olive oil in a pan over medium heat. Add your chopped vegetables and sauté until they are tender. This will enhance their flavour and soften their texture. Season with salt and pepper to taste.
- Incorporate the vegetables: Once your vegetables are cooked, you can mix them directly into your prepared macaroni and cheese. Ensure that your cheese sauce is smooth and creamy, as mentioned earlier, to make mixing easier.
- Adjust seasoning: After adding the vegetables, taste your macaroni and cheese and adjust the seasoning as needed. You may want to add more salt, pepper, garlic powder, or any other spices that suit your preference.
- Bake as usual: Follow the baking instructions provided in the previous response. The baking time and temperature will remain the same, allowing your macaroni and cheese to cook thoroughly and develop a crispy top.
Remember, adding vegetables to your macaroni and cheese is a great way to boost the nutritional value and add extra flavour. Feel free to experiment with different combinations of vegetables to find your favourite blend!
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Bake in the oven
To make macaroni and cheese with Philadelphia, you'll need to bake it in the oven. Here's a step-by-step guide:
Prepare the pasta:
First, cook the pasta according to the package directions, but be sure to undercook it slightly. It should be firm but not too hard. This is important because the pasta will continue to cook in the oven, and you don't want it to become overcooked and mushy. Drain the pasta and drizzle a little olive oil over it to prevent sticking. Set it aside.
Make the cheese sauce:
In a large saucepan, melt some butter over medium heat. Add flour and whisk to combine. Cook this mixture for about a minute, whisking often. Now, slowly add your milk and/or cream, whisking constantly, until you have a smooth and thick sauce. You can also add mustard for extra flavour. Season with salt and black pepper to taste.
Combine and bake:
In a large bowl, combine the cooked pasta with the cheese sauce. Make sure the pasta is evenly coated. Transfer half of this mixture to a greased baking dish. Sprinkle shredded cheese over this layer. Now, add the remaining pasta and cheese sauce, and top with more shredded cheese. You can use a single type of cheese or a combination of your favourites, such as Colby, Monterey Jack, Fontina, mild Cheddar, or Gruyère.
Cover the baking dish with foil and bake in the oven at 325-350 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and bubbly. If you're baking it straight from the refrigerator, you may need to add a few minutes to the cooking time. Keep an eye on it to ensure it doesn't dry out!
Your Philadelphia macaroni and cheese is now ready to be served! Enjoy the creamy, cheesy goodness!
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Store leftovers
Storing leftovers of mac and cheese is a simple process. It is important to act quickly to ensure the food remains fresh and suitable for eating in the coming days.
Firstly, it is important to let the mac and cheese cool down almost completely. Leaving it at room temperature for too long can cause bacteria to grow and decrease the shelf life. Once cooled, place the mac and cheese in an airtight container. This will lock in the flavour and keep the food fresh.
The mac and cheese can be stored in the refrigerator for 3-5 days. It is important to keep the food at or below 40°F (4°C) to prevent bacteria from multiplying. If you want to keep the leftovers for longer, you can freeze them. To do this, transfer the food to an airtight container or wrap it tightly with plastic and aluminium foil to avoid freezer burn. It can then be stored in the freezer for 2-3 months.
When reheating the mac and cheese, milk can be added to restore its creaminess. The oven is the best option for reheating, as it keeps the dish crispy on top and creamy on the inside. Preheat the oven to 350°F/175°C, transfer the food to an oven-safe dish, cover with aluminium foil, and bake until heated through.
There are also a number of recipes that can be made with leftover mac and cheese. This includes mac and cheese stuffed in a roasted acorn squash, pepperoni mac and cheese, mac and cheese pizza, and Mexican fried mac and cheese balls.
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