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A rich, smooth, and velvety macaroni and cheese recipe that uses cream cheese and evaporated milk instead of a traditional flour-based roux for a simpler, ultra-creamy texture.
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Boil macaroni in salted water and drain. → Melt butter with spices and whisk in softened cream cheese. → Add evaporated milk and cheddar cheese, whisking until a smooth sauce forms. → Mix the macaroni into the sauce and serve immediately or transfer to a dish for baking.
Boil macaroni in salted water and drain. → Melt butter with spices and whisk in softened cream cheese. → Add evaporated milk and cheddar cheese, whisking until a smooth sauce forms. → Mix the macaroni into the sauce and serve immediately or transfer to a dish for baking.
A rich, smooth, and velvety macaroni and cheese recipe that uses cream cheese and evaporated milk instead of a traditional flour-based roux for a simpler, ultra-creamy texture.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions (about 10-12 minutes), then drain.
In a preheated pot over medium-low heat, add the butter and let it melt completely.
Add the salt, onion powder, and paprika to the melted butter and stir for about 30 seconds until aromatic.
Add the softened cream cheese to the pot. Use a whisk to break it apart and mix it with the seasoned butter until it starts to melt.
Pour in the evaporated milk and continue whisking until the cream cheese is fully incorporated and the mixture is smooth.
Keep the heat at medium-low to prevent the cheese sauce from burning or separating.
Using softened cream cheese is crucial for achieving a smooth sauce without lumps.
Evaporated milk or heavy cream provides a thicker, creamier consistency than regular 2% milk without needing a roux.
Shredding your own cheese from a block results in a smoother melt compared to pre-shredded cheese which often contains anti-caking agents.
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