This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.
Oozy, saucy, and delightfully cheese-pully , this creamy mac and cheese is just as suited for a cozy weeknight dinner as it is ready to rock the terrain of side dishes on your Thanksgiving table. Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a roux—meaning no flour-based thickener to worry about lumping up the cheese sauce. Instead, American and sharp cheddar cheeses make up the velvety, luscious base.
The pinch of turmeric won’t add much in the way of flavor, but it helps achieve a sunny yellow color, offsetting the brick red paprika. This easy recipe is ideal for anyone looking for prep-ahead holiday solutions: Parcook the pasta until very al dente, rinse well to prevent the shells from sticking, and stash at cool room temperature with the grated cheese and onion for up to 4 hours. When you’re ready to serve, you can assemble the pasta in a flash.
Dinner Nut-Free Vegetarian Quick Oven Bake Mac And Cheese Pasta Shells Cheddar Fontina
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