There’s nothing more satisfying than gooey cheese melting in your mouth after a long day at work, especially if you pair it with your favorite salad and the perfect parmesan chicken. Everyone loves this classic dish, and it’s practically impossible to resist. With love from our simple kitchen to yours.Macaroni and cheese. This recipe is just as good reheated as it was the first time you enjoyed it. Stir it up if possible.Ĭover the dish with foil and bake it for 20 to 30 minutes at 350F. Add one tablespoon of milk for every cup of leftovers. Then, place the leftovers in an oven-safe dish.
To reheat your leftovers, thaw the mac and cheese overnight in the refrigerator. It will be good for up to 6 months if you freeze it. If you want to store them for a longer period, you can put it in the freezer in a freezer container. They will stay good for 3 to 5 days that way. Just place them in an airtight container in the refrigerator. If you have leftovers, you can easily store loaded mac and cheese to enjoy another night. And, it makes your cheese sauce grainy which doesn’t result in a good final product. Many pre-shredded types of cheese have a powder coating on them that prevents them from sticking together. When making this recipe, you will get a much better final result if you shred it yourself rather than purchase cheese that is pre-shredded. Instead, look for a mild or regular sharp cheddar cheese. That can result in an oily cheese sauce due to the change in protein as it ages. It requires no other changes to the recipe.Ī few popular pasta substitutions in loaded mac and cheese are farfalle (bow ties), rigatoni, and penne.īut, almost any medium-sized macaroni with nooks and crannies for the sauce will work as well.Īlmost any type of cheese that melts well will work for mac and cheese.Ī few of my favorites are cheddar, Monterey Jack, Gouda, cream cheese, Parmesan, mozzarella, and Gruyere.Īvoid using cheese that is extra sharp. You can easily substitute shells or another type of pasta for elbow macaroni in this recipe. Will any type of pasta work for this recipe? Bake at 350F for 40 to 45 minutes until it’s bubbly all around. Take out the 4 cups of water and the uncooked elbow macaroni.Ĭook the macaroni on the stove and drain it. If you want to make this loaded mac and cheese recipe in the oven, you can do that as well. This is also a good substitution for people who don’t like food that is spicy. If you want to try a different type of cheese, a few other suggestions that taste good in pressure cooker mac and cheese are Gouda, Monterey Jack, and cream cheese.Īnd, if you do not have jalapenos, you can add chopped green onions or chives instead.
Instead of bacon, you can substitute cubed ham. If you don’t have all of the ingredients I’ve listed here, you can still make this loaded mac and cheese recipe. It has a crunchy topping of panko bread crumbs. You will need cheddar, mozzarella, and Parmesan cheese to make this Instant Pot mac n cheese recipe. This loaded mac and cheese is a decadent side dish that is full of bacon, jalapenos, and three types of cheese. Loaded Mac and Cheese Ingredients + Substitutions I can’t stop at just one bowl.įinally, slow cooker mac and cheese is made with 4 types of cheese and easily made in your crockpot. Or, my lazy mac and cheese is the ultimate comfort food made simple for your busiest night.īeer bacon mac and cheese goes from plate to prep in just 25 minutes. Shrimp macaroni and cheese is rich and crazy creamy loaded with juicy cajun shrimp and a panko topping. If you’re a fan of mac and cheese, you will definitely want to check out a few of my other recipes.