Andy Montoya
Macaroni and cheese is a beloved comfort food, but what do you do when you want more macaroni and less cheese? While some may prefer their mac and cheese oozing with cheese, others may find it too rich or overwhelming. The good news is that you can adjust the ratio of macaroni to cheese to suit your taste preferences. Whether you're looking for a creamier texture or simply want to stretch your batch to feed a crowd, reducing the amount of cheese in your mac and cheese is a viable option. However, it's important to strike a balance, as cheese not only adds flavour but also acts as a binding agent, bringing the dish together.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, side dish |
| Ingredients | Macaroni, cheese, butter, flour, milk, salt, pepper, paprika, broccoli |
| Recipe | Boil macaroni, make cheese sauce, bake |
| Cheese type | Cheddar, Gruyère, Fontina, Parmesan, pecorino, gouda, Swiss, Italian-style blend |
| Baking temperature | 350°F (175-177°C) |
| Baking time | 10-30 minutes |
| Baking dish | 2-quart, 9x13-inch |
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What You'll Learn
Macaroni and cheese recipes that use less cheese
Macaroni and cheese is a classic comfort food that can be made in a variety of ways to suit different tastes and dietary preferences. While some people prefer their mac and cheese to be extra cheesy, others may want to reduce the amount of cheese used in the recipe. Here are some tips and recipe variations for achieving a delicious macaroni and cheese with less cheese:
Choose the Right Type of Cheese
Instead of using multiple types of cheese, opt for a single variety that packs a lot of flavour. Cheddar is a popular choice for mac and cheese due to its sharp taste and creamy texture. Medium cheddar, in particular, has more moisture, making it melt more easily and resulting in a creamier dish. Other cheeses like Gruyere, mozzarella, gouda, and Monterey Jack are also great options that can be used on their own or in combination with cheddar.
Add Other Flavourful Ingredients
To compensate for the reduced amount of cheese, enhance the flavour of your macaroni and cheese with other ingredients. Mustard powder or dry mustard adds a tangy bite and balances out the richness of the dish. You can also try adding onion powder, garlic powder, smoked paprika, or hot sauce to give it a spicy kick. Freshly ground black pepper can be used to taste, but some prefer the "Black Dust" variety for this dish.
Customise Your Toppings
While a traditional mac and cheese has a cheesy topping, you can reduce the amount of cheese used by mixing it with other toppings. Combine breadcrumbs or crushed crackers (such as Ritz crackers) with butter and sprinkle it on top of your macaroni and cheese before baking. This will give it a crunchy, golden texture without using too much cheese. You can also sprinkle on some paprika for added colour and flavour.
Adjust the Amount of Pasta
If you're looking for a more substantial dish with less cheese, simply increase the amount of pasta you use. Be sure not to overcook the pasta, as it will continue to cook in the oven. Aim for a slightly firmer texture when boiling the pasta, and remember that undercooked pasta is better than mushy, overcooked pasta in baked dishes.
Simple Macaroni and Cheese Recipe with Less Cheese
Ingredients:
- Elbow macaroni
- Butter
- Flour
- Milk (whole milk is recommended for a richer, creamier consistency)
- Cheddar cheese (grated)
- Salt
- Pepper
- Optional: mustard powder, onion powder, garlic powder, paprika, breadcrumbs, crushed crackers
Directions:
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente (slightly firm). Drain and set aside.
- In a separate saucepan, melt butter over medium heat. Add flour, salt, and pepper, stirring until smooth.
- Slowly pour in milk while continuously stirring. Cook until the mixture is smooth and bubbling, being careful not to let the milk burn.
- Add grated cheddar cheese to the sauce and stir until smooth and melted.
- Combine the cooked macaroni with the cheese sauce, stirring until fully coated.
- Transfer the mixture to a greased baking dish.
- For a crispy, cheesy topping, mix breadcrumbs or crushed crackers with melted butter and sprinkle on top.
- Bake in the oven at 350°F (175°C) for 25-35 minutes, or until the top is golden brown and bubbly.
Feel free to customise this recipe by adding less or more cheese to suit your taste. You can also experiment with different types of cheese and seasonings to create a unique macaroni and cheese dish that's perfect for a comforting meal.
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Baked macaroni and cheese recipes
Baked macaroni and cheese is a comforting, delicious meal that can be made in many ways. Here are some recipes and tips to help you achieve the perfect balance of macaroni and cheese.
Ingredients
The key ingredients are, of course, macaroni and cheese. For the cheese, a classic choice is cheddar, specifically medium cheddar, as it has more moisture and melts more easily, resulting in a creamier texture. Other melting cheeses like Gruyère or Fontina can be used for a portion of the cheese. For the pasta, elbow macaroni is a popular choice.
Cheese Sauce
A cheese sauce can be made by creating a roux, which is a mixture of butter and flour cooked together to thicken the sauce. Milk or half-and-half is then added and brought to a boil before removing from heat and whisking in the shredded cheese. This sauce can be tossed with the cooked macaroni.
Baking
To bake, transfer the macaroni and cheese to a baking dish, layering with more cheese if desired. It is recommended to bake at 350°F (175-177°C) for about 10-30 minutes, or until the cheese is melted and golden brown, and the edges are bubbling. For a crispy topping, a combination of breadcrumbs, Parmesan, or crushed crackers can be added before baking.
Tips
- Boil the macaroni for slightly less time than indicated on the package, as it will continue to cook in the oven.
- Room temperature liquids, such as milk, are preferable as they thicken faster than colder liquids.
- Shred your own cheese, as pre-shredded cheese may not incorporate as well into the sauce.
- If making ahead, cover the unbaked dish and refrigerate for up to 2 days or freeze for up to 3 months. Leftovers can be stored for 3-4 days and reheated with a little milk or cream.
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Stovetop macaroni and cheese recipes
If you're craving a creamy, cheesy, and comforting meal, stovetop macaroni and cheese is a perfect choice. This classic dish is a favourite for a reason—it's simple to prepare, highly customizable, and always hits the spot. Here are some tips and recipes to help you make the ultimate stovetop macaroni and cheese.
Ingredients:
- Macaroni: Elbow macaroni is a popular choice, but feel free to use any noodle variety you prefer. Gluten-free, whole wheat, or chickpea pasta are also great options.
- Cheese: Cheddar cheese is a classic for macaroni and cheese, but you can use any melting cheese you like. This includes Gruyère, Fontina, Monterey Jack, Gouda, Colby, or a combination. For the creamiest results, shred your own cheese instead of using pre-shredded cheese.
- Milk: Use any kind of liquid dairy, such as 2% milk, whole milk, half-and-half, or cream. The higher the fat content, the creamier your mac and cheese will be.
- Butter: Use either salted or unsalted butter, depending on your preference.
- Flour: All-purpose flour is traditional, but you can substitute corn starch, tapioca starch/flour, or gluten-free flour.
- Seasonings: Hot sauce, mustard powder, paprika, salt, and pepper can all be used to enhance the flavour.
Simple Stovetop Macaroni and Cheese Recipe:
- Boil your chosen macaroni according to the package instructions until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper, and stir until smooth.
- Slowly pour in milk, stirring continuously until the mixture is smooth and bubbling. Be careful not to let the milk burn.
- Gradually add shredded cheese, stirring until smooth and melted.
- Add the drained macaroni back to the cheese sauce and stir until combined.
- Serve immediately, or add toppings and bake for a bubbly, golden dish.
Customization Ideas:
- Pasta: Experiment with different pasta shapes like medium shells, cavatappi, fusilli, or bow-tie pasta.
- Cheese: Create your own unique cheese blends by combining different types of cheese.
- Toppings: Breadcrumbs, Parmesan, crushed crackers, or paprika can be sprinkled on top before baking.
- Mix-ins: Try adding cooked bacon, ham, onions, peas, mushrooms, or peppers for extra flavour and texture.
With these tips and recipes, you can easily satisfy your macaroni cravings with a delicious stovetop creation. Enjoy the comfort of cheesy pasta made exactly to your taste!
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Macaroni and cheese recipes with alternative cheeses
Macaroni and cheese is a classic comfort food that can be made in a variety of ways to suit different tastes and preferences. While cheddar cheese is the classic choice for homemade mac and cheese, there are several alternative cheeses that can be used to create delicious variations on the traditional dish. Here are some ideas and recipes for macaroni and cheese with alternative cheeses:
- Colby Jack Mac and Cheese: Colby Jack is a classic American cheese with a mild, creamy flavour. It has a similar texture to cheddar, making it a perfect substitute in mac and cheese. For this recipe, simply replace the cheddar cheese in your favourite mac and cheese recipe with an equal amount of Colby Jack.
- Fontina Mac and Cheese: Fontina is a Swiss-style cheese with a slightly nutty flavour and a creamy texture. It melts extremely well, making it ideal for mac and cheese. To make Fontina mac and cheese, follow your usual recipe but substitute up to 8 ounces of the cheddar cheese with Fontina.
- Monterey Jack Mac and Cheese: Monterey Jack is a mild, semi-soft cheese with a creamy texture. It melts easily and pairs well with other cheeses. For this recipe, replace half of the cheddar cheese in your standard mac and cheese recipe with Monterey Jack.
- Pepper Jack Mac and Cheese: Pepper Jack is a spicy, flavourful cheese with a hint of heat. It adds a nice kick to mac and cheese without being overpowering. Simply substitute some or all of the cheddar cheese in your recipe with Pepper Jack for a spicy twist.
- Gruyère Mac and Cheese: Gruyère is a Swiss cheese with a slightly sweet, nutty flavour. It's a more expensive option, but a little goes a long way. To make Gruyère mac and cheese, substitute up to a quarter of the cheddar cheese in your recipe with Gruyère. You can also sprinkle some on top before baking for an extra indulgent touch.
- Italian-Style Mac and Cheese: If you're looking for something a little different, try an Italian-style blend of cheeses such as mozzarella, Parmesan, and Asiago. This combination results in a stringy, stretchy mac and cheese with a tangy flavour. Adjust the proportions of each cheese to suit your taste.
When making macaroni and cheese with alternative cheeses, it's important to consider the melting properties and flavour profiles of the cheeses you're using. Some cheeses, like Fontina and Gruyère, melt particularly well and can add a creamy texture to your dish. Others, like Colby Jack and Monterey Jack, have a milder flavour that can be a good base for adding other ingredients such as spices or meats. Experiment with different combinations of cheeses and add-ins to create your own unique mac and cheese recipe!
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Macaroni and cheese recipes with extra macaroni
Macaroni and cheese is a classic comfort food that can be easily adapted to suit your preference for more macaroni and less cheese. Here are some tips and recipes to help you achieve that perfect ratio:
Choosing the Right Macaroni
Start by selecting the right type of macaroni. Elbow macaroni is a popular choice for macaroni and cheese, but you can also opt for extra-large macaroni to increase the pasta-to-cheese ratio in each bite. Remember to cook your macaroni until it is al dente, which usually takes around 8 minutes. You can also cook it for 2 minutes less than the package instructions suggest, as it will continue to cook in the oven.
Adjusting the Cheese Sauce
The cheese sauce is a key component of macaroni and cheese. To make a basic cheese sauce, melt butter in a saucepan, add flour, salt, and pepper, and stir until smooth. Slowly add milk while continuously stirring to prevent lumps. You can adjust the amount of milk used to control the creaminess of the sauce. Finally, add shredded cheese and stir until melted. Cheddar cheese is a classic choice, but you can also use melting cheeses like Gruyère, Fontina, or a combination of different cheeses.
Layering and Baking
Now it's time to combine the macaroni and cheese sauce. Drain your cooked macaroni and stir it into the cheese sauce until it is evenly coated. For a more layered approach, spread half of the macaroni in a buttered baking dish, sprinkle with shredded cheese, add the remaining macaroni, and top with more cheese. This layering ensures every bite has plenty of cheese and macaroni. You can also add breadcrumbs, Parmesan, or crushed crackers as a topping for a crunchy texture. Bake at 350°F (177°C) for about 15-25 minutes, or until the cheese is melted, golden brown, and bubbling.
Customization and Variations
Feel free to customize your macaroni and cheese to your taste. You can add spices like paprika or Cajun seasoning, or mix in cooked broccoli or bacon for extra flavour and texture. If you prefer your macaroni and cheese on the creamier side, use medium cheddar cheese, which has more moisture and melts more easily. You can also experiment with different types of pasta shapes to find your preferred bite and texture. Remember, the key to achieving more macaroni and less cheese is to adjust the ratios gradually, taste as you go, and find the perfect balance that suits your palate.
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Frequently asked questions
You can reduce the amount of cheese in your macaroni and cheese by following the same steps as a traditional recipe, but using less cheese. To ensure your sauce is still creamy, you can add more milk.
Cheddar is a classic choice for macaroni and cheese, as it melts into a creamy texture. Other melting cheeses such as Gruyère, Fontina, Gouda, Swiss, and Guyere can be used to substitute a portion of the cheddar. White cheddar and pecorino-Romano are also a good combination, with the cheddar melting into a creamy texture and the pecorino adding a salty kick.
The amount of macaroni used varies depending on the recipe. Some recipes call for 1 pound of dried elbow macaroni, while others suggest using a 2-quart baking dish filled with macaroni. You can adjust the amount of macaroni to your preference, adding more if you like your mac and cheese to be extra creamy and coated.
