4.666665
3 ratings

Mac and Cheese

A comforting dish for busy families on the go
Mac and cheese
Courtesy of Karrie Truman, Happy Money Saver

This ultra-creamy mac and cheese recipe is the perfect dish to make and freeze ahead of a busy week. With just a handful of ingredients and a few easy steps, this dish is a winner for picky eaters and a favorite for adults in search of a quick, no-mess lunch.

This recipe is courtesy of Karrie Truman, Happy Money Saver.

Ready in
1 h
20 m
(prepare time)
40 m
(cook time)
8
Servings
513
Calories Per Serving

Ingredients

  • 1/4 Cup cornstarch
  • 1/4 Cup butter
  • 2 Cups chicken broth
  • salt and pepper, to taste
  • 8 Ounces dried macaroni pasta
  • 2 Cups heavy whipping cream
  • 1 Cup colby cheese, shredded
  • 1 Cup extra sharp cheddar cheese, shredded

Directions

In a medium saucepan over medium heat, melt butter.

Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).

Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer.

Remove from heat.

Season to taste with salt and pepper.

Pasta: In a large bowl, combine white sauce and cream.

Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth.

Set aside.

Fill a large stockpot with water and bring to a boil over high heat.

Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite).

Drain and rinse with cold water to cool quickly.

Set aside.

Make it now:

Preheat oven to 375°F.

Return macaroni to stockpot, add cheese sauce and gently mix together.

Season to taste with salt and pepper.

Transfer to a 9- by 9-inch baking dish.

Bake in preheated oven for 30-35 minutes, until golden on top and bubbly on the inside.

Let cool for 10 minutes, then serve.

Make it a freezer meal:

Let cheese sauce cool to room temperature.

Return cooled macaroni to stockpot, add sauce and gently mix together.

Season to taste with salt and pepper.

Transfer to a 9-by-9 -inch baking dish.

Wrap baking dish tightly with plastic wrap, pressing down gently to remove air.

Cover with foil.

Label and place in freezer.

Thaw and cook:

Place baking dish in refrigerator for at least 12 hours or up to 24 hours to thaw.

Preheat oven to 375°F.

Remove foil and plastic wrap.

Bake in preheated oven for 40-45 minutes or until golden on top and bubbly on the inside.

Let cool for 10 minutes, then serve.