Smokey - Add in some crisped bacon for a smokey, meaty twist!.Vegetable-heavy - Add in some sundried tomatoes and spinach to make this a little more nutritious!.Whole milk - You can use half and half cream, or heavy cream instead.
#Macaroni shells free#
If you like the extra creaminess and colour of American cheese, feel free to add it in! Feel free to get as fancy or as basic as you'd like.
#Macaroni shells mac#
Cheeses - The great thing about mac and cheese is that just about any cheese goes.
Spaghetti or other long pastas are not ideal. I recommend using a tubular pasta, or one with ridges so that it keeps the sauce in the crevices of the pasta.
#Macaroni shells full#
Use full fat cheese! I know we are always looking for a good way to lighten up our favourite dishes. Shells and cheese is not one of those things! Most pre-shredded cheeses have an anti-caking agent tossed in, which also makes your sauce a little gritty. Use freshly grated cheese! Pre-shredded cheese is a fantastic time saver, and I turn to it for a LOT of things. Once the cheese has melted, add the pasta, and combine well. Add a small amount, stir to combine, and repeat until all the cheese is combined. Add the cheese: In small portions, add the cheese to the sauce.Once the milk has come to a thicker sauce consistency, add your spices. Make the sauce: Add the whole milk to the pot, and let it come to a simmer while stirring occasionally.Combine together, and let it cook through for 1-2 minutes, or until the flour is a medium-blonde colour. Once the butter is melted, sprinkle in the all purpose flour. Make the roux: In a large pot, melt the butter over medium-low heat.
You do not need to keep any pasta water before draining.
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