Creamette macaroni and cheese: the name alone evokes childhood memories of comforting, cheesy goodness. But beyond the nostalgic appeal, a truly great Creamette mac and cheese recipe requires a bit more finesse than simply dumping everything into a pot. This guide will walk you through creating a dish that's both classic and elevated, answering all your burning questions along the way.
What Makes Creamette Mac and Cheese Different?
Creamette pasta is known for its unique shape and texture. Its slightly smaller size and smoother surface compared to other elbow macaroni varieties allow for a creamier sauce that coats each noodle perfectly. This contributes to a more luxurious mouthfeel, which is a key element in a superior mac and cheese experience.
The Best Creamette Mac and Cheese Recipe: A Step-by-Step Guide
This recipe focuses on building flavor layers for a richer, more satisfying dish than your average boxed mix.
Yields: 6-8 servings Prep time: 10 minutes Cook time: 25 minutes
Ingredients:
- 1 pound Creamette elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk (or a combination of milk and cream for extra richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for a subtle warmth)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese (or a blend of your favorite cheeses)
- 1/2 cup bread crumbs (panko recommended)
- 2 tablespoons melted butter for bread crumbs
Instructions:
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Cook the pasta: Cook Creamette macaroni according to package directions until al dente. Drain and set aside. Don't overcook! Slightly undercooked pasta will finish perfectly in the cheese sauce.
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Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for 1-2 minutes, creating a roux.
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Gradually whisk in the milk: Pour the milk into the roux slowly, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and comes to a simmer.
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Season and stir in cheese: Reduce heat to low. Stir in salt, pepper, and nutmeg (if using). Add the cheddar cheese and Gruyère cheese, stirring until melted and smooth.
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Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat.
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Prepare breadcrumbs: Preheat your oven's broiler. Combine breadcrumbs with 2 tablespoons of melted butter.
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Bake (optional): Transfer the mac and cheese to a greased 9x13 inch baking dish. Sprinkle with the buttered breadcrumbs and broil for 2-3 minutes, or until golden brown and bubbly. If you prefer a non-baked version, skip this step.
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Serve: Let the mac and cheese rest for a few minutes before serving.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! Experiment with your favorite cheeses. Monterey Jack, Colby, Fontina, and even a little bit of pepper jack would all add delicious variations.
How can I make it spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a kick.
What if my cheese sauce is too thick?
Add a little more milk, a tablespoon at a time, until you reach your desired consistency.
What if my cheese sauce is too thin?
Simmer the sauce for a few more minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Can I make this recipe ahead of time?
Yes! You can prepare the mac and cheese up to a day in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the oven before serving. Adding the breadcrumbs should be done just before baking or serving.
Can I freeze Creamette mac and cheese?
While it’s not recommended to freeze mac and cheese with a creamy cheese sauce (the texture can change upon thawing), you could freeze the cooked pasta and cheese sauce separately and combine them before reheating.
This recipe provides a framework; feel free to adjust seasonings and cheeses to your preference. The key is to savor the process and enjoy the delicious results! Happy cooking!
