If you’re looking for the perfect comfort food to serve this Christmas, nothing beats a creamy, cheesy bowl of baked macaroni and cheese. This recipe delivers the rich flavors and satisfying textures that will have everyone at the holiday table going back for seconds. Not only is this mac and cheese recipe super easy, but it’s also customizable to fit a variety of dietary needs, including low-carb and keto versions. Let’s dive into this indulgent yet adaptable holiday favorite!
Ingredients:
For the Classic Mac and Cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: fresh thyme for garnish
Keto Version:
- 2 cups cauliflower florets (substitute for macaroni)
- 1 ½ cups heavy cream (instead of milk)
- 1 ½ cups cheddar cheese, shredded
- ½ cup cream cheese
- ½ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions:
Step 1: Cook the Pasta (or Cauliflower for Keto)
For the classic version, cook the elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
For the keto version, lightly steam the cauliflower florets until they are fork-tender. Drain well to remove excess moisture and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour to make a roux, cooking until slightly golden, about 2 minutes.
For the keto version, skip the flour and add heavy cream directly to the saucepan.
Slowly whisk in the milk (or heavy cream for keto) and cook until the mixture thickens, about 4-5 minutes.
Step 3: Add Cheese
Once the sauce has thickened, reduce the heat to low. Stir in the cheddar, mozzarella, and Parmesan cheese until the mixture is smooth and creamy. Season with salt and pepper.
For the keto version, stir in the cream cheese along with the shredded cheddar and Parmesan. Add a pinch of garlic powder for extra flavor.
Step 4: Combine Pasta and Cheese Sauce
Add the cooked macaroni (or cauliflower for keto) to the cheese sauce, mixing until all the pasta (or florets) are well coated.
Step 5: Bake (Optional)
For an extra crispy topping, transfer the mac and cheese to a greased baking dish. Sprinkle with additional shredded cheese and bake at 375°F (190°C) for 20 minutes or until golden and bubbly on top.
Cooking Notes:
- Shredding your own cheese: Pre-shredded cheese often contains additives to prevent clumping, which can affect how smoothly the cheese melts. For the best results, shred your own cheese.
- Cheese Variations: Try mixing in other cheeses like gouda, gruyere, or fontina to elevate the flavor profile of this dish.
- Make-Ahead Option: Prepare the dish through step 4, then cover and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and bake as directed.
Variations:
1. Low-Carb Mac and Cheese:
Substitute the macaroni with zucchini noodles or spaghetti squash to reduce the carb content. The texture will be different but still deliciously satisfying.
2. Spicy Mac and Cheese:
For those who love a little heat, add a diced jalapeño to the cheese sauce or sprinkle cayenne pepper over the top before baking.
3. Bacon Mac and Cheese:
Everything’s better with bacon, right? Fry up some bacon until crispy, crumble it into the cheese sauce, or sprinkle it on top after baking.
4. Gluten-Free Mac and Cheese:
Use your favorite gluten-free pasta and substitute the flour with a gluten-free flour blend for a dish that’s safe for gluten-intolerant guests.
Keto Version and Low-Carb Adjustments:
For those on the keto diet, this mac and cheese can easily be adapted to fit within your daily carb limits. By swapping out the traditional pasta for cauliflower florets or zucchini noodles, and using heavy cream instead of milk, you can enjoy this cheesy comfort food without worrying about the carbs. Adding a pinch of garlic powder and seasoning it with herbs like thyme or parsley also gives the dish a flavorful boost without the added carbs.
Low-Carb Option:
If you’re not strictly keto but looking to reduce carbs, use whole wheat pasta or try vegetable-based pasta options like chickpea or lentil pasta for a slightly healthier take on the dish.
Frequently Asked Questions (FAQs):
Q: Can I make this mac and cheese ahead of time?
A: Yes! You can make this dish up to a day ahead. Prepare it as instructed but hold off on the baking. Cover and refrigerate it, and when ready to serve, simply pop it in the oven to bake.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Q: Can I freeze mac and cheese?
A: Absolutely. Freeze the mac and cheese in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Q: What’s the best cheese for mac and cheese?
A: Sharp cheddar is a classic, but feel free to experiment with cheeses like gouda, gruyere, or fontina for a more complex flavor.
Q: Is mac and cheese keto-friendly?
A: The traditional version is not, but you can make a keto version by using cauliflower instead of pasta and replacing the milk with heavy cream. This cuts down on carbs while keeping the dish deliciously cheesy!
This mac and cheese recipe is the ultimate comfort food, perfect for bringing everyone together during the holiday season. Whether you’re making the classic version or opting for a low-carb or keto alternative, this dish is sure to please everyone at your Christmas dinner table. Add it to your menu for a crowd-pleasing, creamy delight that’s easily adaptable for different dietary preferences.
Enjoy your holiday season with the rich, decadent flavors of homemade mac and cheese!