Can i use half and half instead of whole milk in mac and cheese

The sauce may separate a little bit, but should come together with a good whisking. Made it exactly as written and it was perfect. Thank you so so so much for this amazing recipe. Would you recommend hand shredding the cheeses? Do you see any benefit over just buying already shredded?

Also, just out of curiosity…why half and half vs. Does it get any less creamy do the noodles soak up the liquid and dry out if you make it the night before and heat it up the day of? I definitely recommend shredding your own cheeses. Pre-packaged cheeses are coated with a cellulose powder to prevent clumping in the bags, and it prevents them from melting evenly in the sauce. My personal favorite is 2 cups half and half, 2 cups heavy whipping cream.

Definitely rich! I just made it for the family and they loved it!!! This will be my go to recipe from now on. Any advise? Or just stick to baking it? Usually crockpot mac and cheese recipes use different ingredients. Lobsterman here! Unless you like the rubbery taste. Thank your for the response to adding lobster. I made it for Christmas and it was a hit.

I actually steamed 4 lobster tails for 8 mins. I cut them into pieces and layered the pieces in the middle of the pasta cream sauce mixture. It came out great. Hi, I have yet to try this but it looks amazing. Would adding cream cheese make this better do you think? I am not worried about calories or anything like that- I just want my Mac and cheese to stand out at my next work party! Or would you suggest adding more cheese? More half and half? Whatever will make this better in any way!!

Cheesy, gooey and tasty. This was the first I came upon and have looked no further. You had me hook line and sinker with the Gruyere cheese. I send several pans requested by my daughter each time she returns to college. I added pancetta, substituted fresh cream for the half and half and added a dollop of Dijon mustard but otherwise stuck to the recipe. Best mac n cheese ever! Yes you can! Then cool completely and freeze. Thaw overnight in the refrigerator, then bake at or for around 30 minutes, or until hot and bubbly. This is by far the best mac and cheese recipe i have ever encountered!

I mixed the bread crumbs with melted butter and spread it on top of the mac and cheese and it browned in the oven. Very creamy and yummy! I Followed the recipe exactly and topped with grated cheese, my family absolutely loved this and so did I! What a talented lady, so glad I found this website and this recipe!

Amazing Mac and cheese recipe! Thank you for sharing with us!!! I give 6 out of 5!!!! That good. This is so delicious! Heaven forbid, that I should bring anything else, if I do they ask where that wonderful mac and cheese is. I just gave up and I make it every month. Made this for Thanksgiving and it was a huge hit!

We reheated the leftovers for two additional meals and still delish! I used sharp white cheddar , gruyere, and mild cheddar. Will definitely make again! I made this dish for Thanksgiving and it was defiantly a hit, so amazing! I do have a question though, I was wanting to make it again but not bake it. When doing that do your just mix all 6 cups of cheese into the cheese sauce or how do you handle that? Thank you in advance!! So glad you loved it! My entire family enjoyed this. Those are in quotes because I actually used much more! I used whipping cream instead of half and half.

It was just soooooo good. Will be my future go to mac and cheese recipe!! I absolutely love this recipe but recently doubled it and made way too much. So glad you love it! This recipe was perfect! Made it for thanksgiving and everyone loved it. Thanks for the great recipe!! Took a chance and made this on Thanksgiving for everyone. Went with the five cheese option. Came out perfectly and everyone absolutely loved it!

So amazingly creamy and smooth! Thanks for a great recipe. Because of this super Mac and cheese dish I made it according to your recipe, finishing with a short broil for the crust I have been forgiven for the squash dip I made last Thanksgiving. This recipe super rocked our thanksgiving dinner spread. I used the suggested cheese variations and I substituted paprika for smoked paprika and added just a lil cayenne for a hint of kick.

My family loved it! It will continue to be my go to Mac n cheese recipe. Thank you for posting this recipe. Made this for Thanksgiving and it was a hit. Came out exactly like the pictures. I used 3 different cheeses and added a little garlic powder and mustard powder to the sauce. Baked it for 15 minutes and switched to broil for another 2 minutes and it had the perfect crust on top. I found this way fit me by using mid cheddar with rotini. My little sister is really in love with this. I see some try with milk comments, but what kind of milk for the best taste? Thank you by the way!

If i follow your recipe exactly how much cheddar vs gruyere am i supposed to use in the sauce and layered? I normally follow my own recipe but decided to try this one for Turkey Day. It melts better and is fresher, easy enough to do if you have a food processor with the blade. The sample dish we made was so much better. It was very good, just not as good as the fresh test pan we made the night before. Next time I will top it with bacon and sauteed onions.

I made this yesterday for Thanksgiving dinner and it was a hit! I was going to call her and let her know, but I remembered that her phone was dead.. We served it at our family Thanksgiving dinner and it was a huge hit!! Very easy and super delicious! A hit for our Thanksgiving, thank you! Topped mine with shredded cheese as per recipe, plus buttered and herbed bread crumbs. I am sooo glad I found this recipe! Made it today for Thanksgiving and it was a hit! I will favorite for all future get togethers!

It was perfection! Thanks again! This was delicious, easy to make and makes plenty, and also came out beautifully. I used sharp cheddar and muenster. Very please. If i only have 2 cups of cheddar worth an 2 cups of mexican blend cheese would that still work? If not i also have mozzarella so how would i split all 3? Just made this following your exact recipe with extra baking time… amazing!!

Thank you for sharing, its an ansolute hit.

The Best Stovetop Mac and Cheese

So if I dont have the 2 day head start will it still be okay or should I just try a different recipe?. I am making this right now for Thanksgiving. Looks delicious. Gruyere cheese was a little pricey and hard to find, but I think it will be worth it. Always looking for a creamy macaroni and cheese recipe, so hope this makes the cut!!! Will let you know tonight!!! Happy Thanksgiving Everyone!!! If I pre-make this for dinner tonight, will the pasta absorb the sauce or will it retain its creaminess?

I ask because it has happened to me in the past! I skipped the salt in step 6. I thought the measurement of salt was for step 2 boiling water. Anyway to add it after the fact? Can I use evaporated milk? She got sharp cheddar cheese that was aged for 6 months by accident. Will that still work? This looks absolutely delicious! I am making this tonight — hopefully.

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Mac 'n Cheese With Evaporated Milk?

I realized it is saying whole milk. I have all of the other ingredients mentioned just do not have whole milk— will that make such a big difference? I just made this for the 1st time. It is sooo delicious. It did! I am going to serve it tomorrow. Thanks for the yummy recipe! Hello Chef I add some sort of veggie when I use this recipe…asparagus and broccoli today.

Its pretty awesome! Im very excited about this recipe but even more then excited, I am comfortable with this recipe. The way you lay out the ingredients, the instructions both make sense and flow. Thank you for making something simple and easy1. Amazing recipe! Said it was fire, on point, amazing, delicious, and so much more! Thank you for posting this. I learned A LOT from your recipe.

Never have I ever used Gruyere cheese, which is now my fav thank you, and I must say it is magical regardless of the sticker price. It was worth it. I doubled the recipe for my potluck and am making it again for my family tomorrow. I will also be doubling the recipe for my family, but I am making two of the double recipe which is why I say Gruyere cheese is pricey.

However, I would spend it all again because it was definitely worth it. I cannot wait to make it again. Thank you, thank you, thank you for sharing! Awesome recipe! There are a lot of steps involved, but if i can make it, anyone can! Made it for July 4th for the first time and it was a hit. Everyone is asking for this on Thanksgiving tomorrow!

Just put this together and keeping it in the fridge until Thanksgiving tomorrow! I gave it a taste before covering it and OMG!!! When adding bacon to the top of macaroni and cheese with the bread crumbs.. I do have whole milk and buttermilk on hand as well as cream cheese. Can I make this recipe work with that? Would it be a sin if I added half a can of cheddar soup? This recipe looks Delicious! Making it tomorrow for Thanksgiving. I made it on Sunday! And my family ate it many times in one day without any complaints!!

I was so happy! Thank you so much!! Looking forward to seeing another wonderful version of food from you Have a nice day! I like American cheese. Think I could do it with American and cheddar?

The Hands-Down Best Creamy Mac and Cheese Recipe

This looks fabulous!! I am going to make this on Thursday. So excited. My question is is it okay to make in a foil pan? If so, do I need to adjust the cook time? Has anyone added extra pasta or is the saucyness enough? Looks very saucy so I was wondering if anyone has added more pasta leaving same ingredients….

Could you tell me what I could substitute the Gruyere cheese with? Can you add egg to this dish????? This recipe uses a roux butter fat and flour mixed together to thicken the sauce and bind the ingredients together. You might want to scroll through the comments and see if any other readers have successfully done it. I just made this recipe this morning for a work potluck and I made it in a crockpot. However, I made it slightly differently in order to keep the oven-baked goodness.

So, I made the recipe like normal, then poured it into the crockpot stoneware and placed that in the oven for about min degrees. Then, when I pulled it out of the oven I placed it into the heating base and took it in to work. Once at work, I plugged it in and left it on Low for a while, then reverted to Warm. Based on comments from coworkers it was a success! I love this recipe! I make this all the time, it is my absolute favorite! I have a question though… I am looking to make this to bring to a family thanksgiving dinner and as you know oven space is precious. Would I be able to make this and layer it with all of its cheesy goodness in a crockpot?

Put it on low for maybe a couple of hours? What are your thoughts? Thanks so much for an amazing recipe! So glad you love it!! This has helped me out for potlucks and family gatherings where I wanted the baked texture but wanted to be able to keep it warm for a time as well. Any recommendations on ingredients to feed around 15? I read the secret to creamy macaroni and cheese is to cook in stovetop and not to bake it. Can I use your recipe but cook on stovetop. I dislike a crunchy top and a casserole like consistency. Flour is added to the melted butter to form a roux, which thickens the half and half and milk to make a thick cheesy sauce.

Never Spend Top Dollar for Half-and-Half Again

One last question, will using self rising flour make a difference? Or should I go buy all purpose? I intend to make this as a side for thanksgiving. A quick question. I make another mac and cheese with a smoked cheddar and smoked paprika as I like the smokiness taste. Will this flow well with the Gruyere cheese?

One more thing — if I top with some Panko bread crumbs should I bake them with the dish or add them after baking? Thanks a lot! I think smoked cheddar and smoked paprika would be amazing with the gruyere! Love this recipe! Thank you for sharing! About Contact E-Cookbooks Work with me! Jump to Recipe. Prep Time. Cook Time. Total Time. Calories : kcal. Author : The Chunky Chef. Preheat oven to degrees F and grease a 3 qt baking dish 9x13". Set aside. Recipe Notes. One Pot Chicken Parmesan Pasta. Lemon Almond Cheese Danish. Stay Connected subscribe to get new posts via email:.

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Southern Baked Macaroni and Cheese: Easy Recipe (2018)

The Chunky Chef — August 11, pm Reply. Breanne — August 8, pm Reply. Rebecca — August 8, pm Reply. Can I freeze this recipe? It sounds amazing and I cannot wait to make! Jen — August 6, pm Reply. Anthony Allen — August 4, pm Reply. Danielle — August 4, pm Reply. Mathew Hart — August 3, pm Reply.

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Cheyenne — August 3, pm Reply. The Chunky Chef — August 7, am Reply. Cel — August 2, pm Reply. Victoria — August 1, am Reply. Lyn G — July 31, pm Reply. Michelle — July 29, pm Reply. The Chunky Chef — July 29, pm Reply. Ashley — August 9, pm Reply. Natalia Aguilar — July 29, am Reply. If I am making this the night before should I undercook the noodles a bit?

The Chunky Chef — July 24, pm Reply. Iva — July 24, am Reply. Angel — July 24, am Reply. Thank you for sharing this recipe. Connie — July 23, pm Reply. Susan Dubose — July 23, am Reply. Carolyn — July 18, pm Reply. Melanie Mctee — July 14, pm Reply. The Chunky Chef — July 15, am Reply. Katy — July 14, pm Reply. Jolie — July 12, am Reply. The Chunky Chef — July 12, am Reply. Candee Van Iderstine — July 11, pm Reply. Robyn — July 10, pm Reply. The Chunky Chef — July 10, pm Reply. Becky — July 10, pm Reply.

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Renee — July 12, am Reply. Patti Watanabe — July 8, pm Reply. Jeff — July 8, pm Reply. Maggie — July 8, pm Reply. Liane — July 6, am Reply. The Chunky Chef — July 8, am Reply. L — July 1, pm Reply. The Chunky Chef — July 2, am Reply. Crystal — June 30, pm Reply. If I wanna double the recipe, should I double the ingredients and time? The Chunky Chef — July 1, am Reply. Sara — June 28, pm Reply. The Chunky Chef — June 28, pm Reply. Michelle — June 28, pm Reply. This is now my go to recipe! Loved it it was so amazing. Faye — June 26, am Reply.

The Chunky Chef — June 27, pm Reply. Emma — June 22, pm Reply. Theresa — June 22, pm Reply. Thanks Theresa. The Chunky Chef — June 24, pm Reply. Emma — June 22, am Reply. Rosalie Glenn — June 21, pm Reply. Teresa — June 20, pm Reply. This is wonderful. I will definitely make it again.

Francisco — June 19, am Reply. The Chunky Chef — June 20, pm Reply. Jennifer — June 18, am Reply. Jamie — June 17, am Reply. Lynn — July 11, pm Reply. Em — July 23, pm Reply. Sandy Hodge — June 16, pm Reply. Amanda — June 10, pm Reply. The Chunky Chef — June 11, pm Reply. Sara S — June 10, pm Reply. Kerry Skeffington — June 7, pm Reply. Ann — May 30, pm Reply.

Angie — May 27, pm Reply. Rachel — May 27, pm Reply. Emily — June 6, pm Reply. Made this for Easter It is heaven on earth! The color looks so yummy. I like cheese, so will try this recipe soon. Thanks for the post. Pauline Bragdon — May 22, pm Reply. Jarod Falk — May 21, pm Reply. Connie — May 19, pm Reply. Can this be frozen then baked a week later? The Chunky Chef — May 21, am Reply. Vernice — June 25, am Reply. Darcy Ward — May 18, pm Reply. Razzi — May 18, pm Reply. Simply Yum!! Jennifer — May 17, pm Reply. Jan — May 14, pm Reply.

The Chunky Chef — May 14, am Reply. RaeRogers — May 12, pm Reply. Can this be made ahead of time? I want to have it ready to just throw in the oven. The Chunky Chef — May 13, am Reply. John — May 5, pm Reply. The Chunky Chef — May 6, am Reply. No you can use salted, just cut back on the salt in the recipe then. The Chunky Chef — May 2, am Reply. Necessity is the mother of all innovation. From there, I could have gone with the age old practice of not straining all the water out of the noodles in order to have enough moisture to mix in the powdered cheese-but, ya… no thank you.

Luckily, I noticed where the milk normally was there happened to be some heavy whipping cream, which I usually use for making sauce for Chicken Pesto Tortellini which might just be one of the most ridiculously delicious and easy to make meals on the planet. Give it a try. Might as well get all your calories in before January 1, right?

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