This pantry mac and cheese is the best choice if you want to treat yourself but don’t want to go too far.
Use all the ingredients in your pantry to make this yummy dish, which requires almost no work.
The Pantry Mac and Cheese You Need, Without Ever Leaving Your House
The stars of the show: the mac and the cheese
In this case, the macaroni pasta seems essential, but it does not always have to be elbow shaped.
Use spaghetti, farfalle, penne, or any other pasta you have. You can also use canned mac and cheese, but reduce the baking time so it does not overcook.
As for the cheese portion, you can use cheddar, whether fresh or dehydrated, but other kinds work well.
For a white Italian mac and cheese, use mozzarella. In a pinch? Use American, Colby Jack, or even Parmesan cheese.
What about the rest of the ingredients?
The milk in mac and cheese is key in adding thickness and binding, but you can use other things. Some of these include half and half, cream and water, and coconut milk for the vegans out there.
The flour also adds thickness, but can be replaced with cornstarch or xanthan gum. If you don’t have it, skip it altogether.
As for the breadcrumbs, you can use Panko, old bread, Ritz or saltine crackers, or skip these too, though you may need the crunch.
As for the seasoning, the salt and pepper are key, but you can use garlic powder, onion powder, and a touch of paprika, sage, and cumin.
The bacon bits are optional, but for another crunch, add sliced almonds, or fried onions.
In only a few steps you now have a delicious pantry mac and cheese that may be the best treat you’ve had so far!
Pantry Mac and Cheese
Course: PastaIngredients
1 package 8 oz (200 g) elbow macaroni
4 tbsp butter, divided
3 tbsp all-purpose flour
1 garlic clove
2 cups (480 ml) milk
2 cups (256 g) shredded cheddar cheese, or 2 cups (256 g) dehydrated shredded sharp cheddar cheese
1 tsp dry mustard
1 cup (128 g) dry breadcrumbs
salt and pepper
2 1/2 oz (approx 37 g) bacon bits (optional)
Directions
- To start, preheat the oven to 425 F (approx 220 C). Cook the elbow macaroni according to package directions. Drain the pasta.
- Get a lightly greased 2.8-liter casserole dish and place in the drained pasta, along with 2 tbsp of butter. Mix until the butter melts.
- In a saucepan, melt the remaining butter over low heat and slowly add in the flour. Allow it to cook while stirring for 3 min or until the mixture has a paste-like consistency.
- You can now add in the garlic clove and slowly stir in the milk. Whip continuously until it boils. Stir and allow to cook for another 5 min until the sauce thickens.
- You can now stir in the shredded cheese and dry mustard. Season with salt and pepper.
- Remove the garlic clove, and pour the sauce over the cooked macaroni in the casserole dish. Top it with dry breadcrumbs.
- Put it in the oven and bake for 15 min or until breadcrumbs are lightly toasted and the casserole is heated through.
- Serve warm, enjoy.
