Description
Try this healthier version of stovetop mac and cheese using real ingredients and a secret orange twist!
Ingredients
Units
Scale
- 8 oz Elbow Macaroni (see NOTES 1 for details)
- 4 oz Cream Cheese [cubed and softened]
- 8 oz cheddar cheese [shredded]
- 3 tbsp butter (see note 2 for other options)
- 1 cup whole milk (see note 3 for substitutions)
- 1 cup Chicken Stock (see NOTES 4 for substitutions)
- 1/4 tsp mustard powder
- 1/4 cup pureed carrots [optional] (see NOTES 5 for details)
- Salt (to taste)
- freshly ground black pepper (taste)
- 1/2 cup reserved pasta water (see Instructions 1 & 6 for details)
Instructions
- Boil the pasta to 2 minutes less than al dente. *once the pasta is cooked, take a glass measuring cup, I use a 2 cup to get a good amount of extra just in case I need it, and collect some pasta water for later.
- Drain the pasta (leave it in the strainer for now)
- Turn heat to medium. In the same pot used to cook the pasta , add butter. Once hot and melted, add the Cream Cheese, then whisk until the Cream Cheese is melted into a thick paste.
- Slowly add the Chicken Stock while continuously whisking.
- Add mustard powder
- Next, add 1/4 cup of pureed carrots (see note 4 for options on this).
- Add the pasta water to the sauce. Stir until incorporated.
- Add the pasta into the sauce, and stir until completely mixed.
- Add the whole milk and 3/4 of the cheddar cheese to the mixture, and fold until fairly mixed together. Turn off the heat.
- Salt and freshly ground black pepper to taste.
- Top with remaining cheddar cheese.
- Serve immediately
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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KitchenAid Universal Bamboo Short Turner, One size, Wood
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Rachael Ray Stainless Steel Box Grater (Teal Blue)
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- The pasta shapes can be the funniest part! Try using cavatppi/cellentani for a fun play on the elbow macaroni pasta. For a more “nostalgic” blue box feel, use casarecce. You can also use gluten-free pasta as well.
- 1:1 ratio of olive oil, avocado oil, or sunflower oil
- whole milk can be replaced with the following ratios:
- 5⁄8 cup skim milk + 3⁄8 cup half-and-half
- 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
- 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
- 7⁄8 cup skim milk + 1⁄8 cup heavy cream
- 1:1 ratio of Vegetable Stock
- For the carrot pureé, you can use baby food (yes, baby food) OR you can make your own!
- A quick way to do this is to take a can of cooked carrots strain ¾ of the liquid, then blend the carrots until well smooth using your immersion blender.
Nutrition Info
Nutrition is auto-calculated for your convenience. Where relevant, I recommend using your own nutrition calculations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 6 people
- Calories: 1165
- Sodium: 1010mg
- Fat: 59.2g
- Saturated Fat: 36.6g
- Carbohydrates: 103.9g
- Fiber: 4.6g
- Protein: 52.8g
- Cholesterol: 178mg