Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Grate your own cheese rather than using pre-shredded, as it melts better (pre-shredded has anti-caking agents that affect texture)

Cook pasta slightly underdone as it will continue to cook in the sauce and/or oven

Warm the milk before adding it to the roux to prevent lumps and speed up thickening

Add cheese off the heat to prevent it from becoming grainy or stringy

For extra creamy mac and cheese, add 2-4 oz cream cheese or 1/4 cup mascarpone to the sauce

If sauce becomes too thick, thin with a little warm milk; if too thin, cook a bit longer

For a sharper flavor, use aged cheddar; for milder, use regular cheddar or fontina

Let the mac and cheese rest 5-10 minutes after baking to set up properly

For individual portions, bake in ramekins or muffin tins (reduce baking time accordingly)

Leftover mac and cheese can be refrigerated for up to 3 days and reheated with a splash of milk

Quick Mac and Cheese

Name: Quick Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Mac and Cheese:; 16 oz (450g) elbow macaroni or other short pasta; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1/2 teaspoon dry mustard powder; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon garlic powder; 1 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 cups sharp cheddar cheese, freshly grated; 1 cup Gruyère or Monterey Jack cheese, freshly grated; 1/2 cup Parmesan cheese, freshly grated; For the Topping (Optional):; 1 cup panko breadcrumbs; 2 tablespoons unsalted butter, melted; 1/4 cup Parmesan cheese, grated; 1 tablespoon fresh parsley, chopped; Optional Add-ins (choose one or mix):; - 2 cups cooked diced chicken or ham; - 1 cup cooked crumbled bacon; - 2 cups steamed broccoli florets or peas; - 1 cup sautéed mushrooms; - 1/2 cup caramelized onions; - 1 can (4 oz) diced green chiles, drained; Equipment:; Large pot for boiling pasta; Colander; Large saucepan or Dutch oven; Whisk

This Quick Mac and Cheese recipe delivers rich, creamy comfort food with a perfect balance of cheesy goodness and subtle seasonings. While accessible to most home cooks, this medium-difficulty dish requires attention to technique when creating the roux-based cheese sauce, making it slightly more challenging than boxed alternatives. The result is a decadent, satisfying mac and cheese with a golden-brown crust that elevates the classic dish beyond basic versions. The combination of different cheeses creates depth of flavor, while optional add-ins allow for customization to suit various preferences and occasions.

Prep Time

10 Minutes

Cook Time

25 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Mac and Cheese:

16 oz (450g) elbow macaroni or other short pasta

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk, warmed

1/2 teaspoon dry mustard powder

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon garlic powder

1 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

2 cups sharp cheddar cheese, freshly grated

1 cup Gruyère or Monterey Jack cheese, freshly grated

1/2 cup Parmesan cheese, freshly grated

For the Topping (Optional):

1 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

1/4 cup Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

Optional Add-ins (choose one or mix):

- 2 cups cooked diced chicken or ham

- 1 cup cooked crumbled bacon

- 2 cups steamed broccoli florets or peas

- 1 cup sautéed mushrooms

- 1/2 cup caramelized onions

- 1 can (4 oz) diced green chiles, drained

Equipment:

Large pot for boiling pasta

Colander

Large saucepan or Dutch oven

Whisk

Wooden spoon

9x13 inch baking dish

Box grater or food processor for cheese

Instructions

Preheat oven to 375°F (190°C) if you plan to bake the mac and cheese with topping. Lightly grease a 9x13 inch baking dish.

Bring a large pot of generously salted water to a boil. Cook pasta for 2 minutes less than package directions (it should be slightly undercooked as it will continue cooking in the oven). Drain and set aside.

While pasta is cooking, grate all cheeses and set aside. Keep separate as they'll be added at different times.

In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk continuously for about 1-2 minutes to create a roux, being careful not to let it brown.

Gradually pour in warm milk, whisking constantly to prevent lumps from forming. Continue cooking and whisking until mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Reduce heat to low and add mustard powder, cayenne (if using), garlic powder, salt, and pepper. Stir to combine.

Remove pan from heat and add the cheddar and Gruyère/Monterey Jack cheeses a handful at a time, stirring until completely melted before adding more. Reserve the Parmesan for later.

Once cheese sauce is smooth, fold in the cooked pasta and any optional add-ins you're using. Taste and adjust seasoning if needed.

For stovetop mac and cheese: Simply serve as is for a creamier version.

For baked mac and cheese: Transfer mixture to the prepared baking dish and sprinkle with the reserved Parmesan cheese.

If using topping: In a small bowl, combine panko breadcrumbs, melted butter, and 1/4 cup Parmesan. Sprinkle this mixture evenly over the mac and cheese.

Bake uncovered for 20-25 minutes until bubbly and golden brown on top. For extra browning, broil for 1-2 minutes at the end, watching carefully to prevent burning.

Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

Quick Mac and Cheese

JUE

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Crafting the Ultimate Beverage

Quick Mac and Cheese

Ingredients

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