Stir continuously while for about 1 minute. Make Sauce: In a medium-size pot over medium heat add butter and flour.Boil Pasta: Cook 8 ounces of elbow pasta according to package directions.MORE AWESOME MAC AND CHEESE RECIPES: KFC Mac and Cheese (Copycat) Slow Cooker Mac and Cheese Bacon Mac and Cheese Baked Mac and Cheese HOW TO MAKE STOUFFER’S MACARONI AND CHEESE You might need to add an additional 10 minutes of cook time. All of my recipe cards have a slider tool to adjust the ingredients to help you with measurements. This Stouffer’s Macaroni & Cheese recipe makes enough to be a side dish, but if you want to make this as a family size entree or have it party size, I would suggest doubling the recipe. It can tend to get clumpy and you don’t want that. Pre-packaged shredded cheese isn’t always the easiest to melt smoothly due to the extra additives in the cheese. I also encourage you to shred your own cheese for this macaroni and cheese. You really want the best of flavors to come through. It doesn’t get any better than real cheese!īecause there are so few ingredients in this recipe, I like to focus on using quality ingredients. The end result is a creamy, cheesy, with a bit of tang sauce that’s totally worth the little bit of extra time it takes to cook it. Most copycat recipes use a canned cheese spread for this Mac and cheese but if you’re worried about preservatives, we opted to make a real cheddar cheese sauce. No stringy cheese here, just creamy sauce.Īs much as Stouffer’s classic macaroni & cheese is easy to grab from the freezer section of your grocery store, toss on a baking sheet and place in the oven, I wanted to give you a made from scratch recipe that still gives you that same delicious flavor. There is something about the creamy, cheesy flavors we all grew up with in this recipe. The real reason though? All through the holiday season as we were enjoying Home Alone (best holiday movie ever) I would see Kevin make his mac and cheese and sit down to his meal and it made me feel warmth and joy for the holiday season. This Stouffer’s Mac and cheese is such an All-American classic, we knew it had to be included. We love Copycat Recipes on the site but we’ve only scratched the surface of giving you Mac & cheese copycats starting with our Boston Market Mac and Cheese (Copycat). Nutrition Facts Serving Size: 225.0 g Servings per Container: 10 Energyīlanched Macaroni (Water, Semolina, Wheat Gluten), Skim Milk, Water, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Annatto Color), Cheddar Club Cheese (Cheddar Cheese (Cultured Milk, Salt, Enzymes], Water, Salt, Annatto Color), Soybean Oil, Bleached Wheat Flour, 2% or less of Salt, Xanthan Gum.Creamy and cheesy Stouffer’s Macaroni and Cheese is pure nostalgic comfort food made easily from scratch in just 30 minutes. Stouffer's® Macaroni & Cheese uses real cheddar cheese and freshly made pasta.Īll trademarks are owned by Society Des Produits Nestle S.A., Vevey, Switzerland. Then set out containers with toppings and let your guests make their own creative concoctions.Ĭan frozen macaroni and cheese taste like homemade? Serve Stouffer's® Macaroni and Cheese for your next get-together. Each of our Seven great Party Size recipes tastes great and is easy to cook and clean up-so all you have to do is have fun! If you've got company coming over, Stouffer's® has the perfect party dish. Give a big crowd something with big taste! *See nutrition information for fat, saturated fat, cholesterol and sodium content. Stouffer's® Macaroni & Cheese Party Size.įreshly made pasta in a 100% cheddar cheese sauce. Product may be thawed under refrigeration (40 degrees F) no more than 48 hours. *Product must be cooked to an internal temperature of 160 degrees F. Using potholders and both hands, carefully remove baking sheet with tray from oven. Place tray on a baking sheet on center rack in oven.ģ. Pull tab from short side of package and remove perforated strip. Since ovens vary, cooking heat and times may require adjusting.ġ. For food safety & quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F.
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