Mac and cheese is a classic side dish that every family enjoys, however, while Stoffer’s is good, sometimes it is fun to take things up a notch. Inspired by the classic taste of Stoffer’s, the New York Times takes mac and cheese to a new level with its creamy recipe. Try it out to make your family’s new favorite side!
Gather your ingredients to make some creamy, baked mac and cheese. You will need salt, one pound of cavatappi noodles (elbow is good too), ½ cup of unsalted butter, ½ cup of all-purpose flour, six cups of whole milk, one pound of sharp or extra sharp cheddar that has been roughly grated, eight ounces of Velveeta that has been torn into pieces, four ounces of Pecorino Ramano coarsely grated, ½ a teaspoon of dry mustard powder, ¼ teaspoon of onion powder, a pinch of cayenne, and freshly ground black pepper. This yields six to eight servings.
Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of water to a boil and season generously with salt. Add pasta and cook according to the package until al dente. Drain and set aside. Bring the same pot back to the stove, and melt your butter in it over medium heat. Whisk occasionally, this should last for about two to three minutes. Add your flour and whisk until smooth like gravy for about one minute.
Next, whisk in milk, raise the heat to high, and let simmer, whisking constantly. Immediately bring the heat to low and continue simmering until the sauce lightly coats the back of the spoon, after about two to five minutes. Your sauce should be smooth but loose. Take the pot off the heat and add your cheeses and spices. Whisk until the cheese is melted and smooth like nacho cheese. Add the pasta, break up any clumps, and stir until every noodle is covered with cheese sauce. Taste and adjust with salt and pepper if needed. Finally, transfer to a 9×13 inch pan and bake until bubbling, between 15 to 20 minutes.
Velveeta might not seem like the best choice, however, it is perfect for this recipe. Sodium citrate in Velveeta prevents the sauce from separating when cooking in the oven. Plus, it adds that familiar texture that Stoffier’s has!
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Some helpful tips for the community who made this recipe. Steve said that he added the milk gradually to avoid clumps. Janet H. recommends placing it under the broiler for a few seconds for some color. If you use your broiler, do not take your eyes away from the dish. A broiler can turn food from a beautiful brown to burnt in a second.
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