If you are sodium sensitive feel free to halve or omit the salt, I am going for rich, indulgent Super Creamy Macaroni and Cheese and that means a full bodied flavor. The milk is carrying this Super Creamy Macaroni and Cheese on it’s back and absorbing the starch of the pasta as well as the minimal amounts of spices that are added. Whole milk and half and half (I originally used heavy cream but found the difference in creaminess to be minimal while the cost and calorie savings were much more than minimal) are hugely important here. So no low-fat products here, if you use them it will alter the texture. I can’t because science won’t allow me to keep the creaminess with natural products unless fat comes into play. I know how much you would love it if I could tell you all that this recipe is a healthier creamy option. The important thing to keep a note of when it comes to keeping this recipe creamy is FAT. The original calls for baking which totally lowers the creamy texture (but it does add an awesome crust) so I altered a bunch of things over the course of many cooking trials until I found something that looked like the creaminess you’d expect but without the use of the easy melting processed cheese products. I started with a search for creamy macaroni and cheese that didn’t use any Velveeta or American cheese and started experimenting. This Super Creamy Macaroni and Cheese is the brainchild of one of my client’s requests. Super Creamy Macaroni and Cheese has always been a battle when it comes to working without processed/American cheese and this dish finally gets it right without compromising the creaminess.Īs a private chef you get clients who will say things to you like “I want this to taste like a box mix or boxed mac and cheese but I want it all organic” and you’re left scratching your head wondering how to turn all those foods into the perfect food memory without the actual ingredients used.

Creamy four cheese macaroni