Holiday Mac and Cheese
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Discover a crowd-pleasing twist on mac and cheese. This simple and creamy recipe is packed with extra nutrients for a delicious and nutritious meal. And, it’s a perfect side dish for any holiday occasion!
Easy Mac and Cheese
I’m notoriously famous for loving to create easy homecooked dishes!
And, this mac and cheese surely falls in that category.
Yep, it’s a crowd pleaser, but you do have choices! Click here and check out some of my other mac and cheese recipes. Each has a unique twist!
Homemade Mac and Cheese
One of my goals with anything homemade is to reduce the amount of prep you do and the steps in the recipe.
There’s not much prep in this recipe. And, just a few steps. I guarantee it will be creamy yummmilicious!
Simple Mac and Cheese Recipe
While this mac and cheese recipe is simple, it’s also packed with some extra nutrients.
My goal when creating recipes is to give you ideas for infusing more nutrition into what you eat.
As we get older, we must do that!
No Bake Mac n Cheese
So, how am I making this recipe somewhat more healthy without compromising whatsoever the taste?
I’m using Kettle and Fire Chicken Bone Broth for the flour roux.
A roux (pronounced ‘roo’) is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).
I used a whole wheat heirloom wheat flour. It’s more easily digestible, non GMO, unbleached and a regenerative bread flour. Click here to check it out!
Creamy Mac and Cheese Stovetop
Another step I omitted in this recipe was baking it. Everything’s done on the stove top.
I actually think the mac and cheese gets a tad bit dry when baking. Mine is super creamy and may seem to you a tad big gravy-like ‘soupy’, but not to worry, pasta is notorious for absorbing the liquid in the cheesy sauce!
Best Mac and Cheese Stovetop
You have options with this recipe.
You choose the type of pasta. I love the cavatappi I’m using because the cheese sauce just envelops all the curves of the pasta.
Also, the cheese. Now don’t skip the mascarpone. This adds a very very subtle hint of more creamy and sweet. I’m using grated mozzarella and parmesan, but if you like a cheddar have at it!
Finally, don’t skip the fresh grating of nutmeg. It enhances the flavors of the cheese and gives the dish a hint of spice!
Holiday Mac and Cheese
Ingredients
- 8 oz. pasta, precooked for about 3-4 minutes or just until super al dente, drizzle with a tablespoon of olive oil, toss and set aside
- 4 Tbl. butter, salted
- 3 Tbl. flour
- 1 box {16.9 oz.) Kettle and Fire Chicken Bone Broth + 1/4 cup water to rinse the box
- 4 oz. mascarpone
- 8 oz. mozzarella, grated
- 4 oz. parmesan cheese, shredded and/or grated
- Whole Nutmeg, dusting when dish is completed
- Salt land papper to taste
Instructions
- In a medium to large pan over medium heat melt the butter. Add the flour and whisk in cooking about 2 minutes.
- Increase the heat to medium high and slowly add in the chicken bone broth, WHISKING THE WHOLE TIME! Reduce heat to medium, and add the mascarpone and blend in.
- Reduce heat to medium low. Add the cheese, blend and let it melt about completely.
- Add the pasta, blend and nestle into the creamy cheese sauce.
- Turn heat to simmer low. Cover and let it slowly steam cook about 10 to 15 minute or until the pasta is slightly more cooked (but still al dente and certainly hot).
- Grate the nutmeg on top. Serve while creamy and hot.
