While that isn't necessarily macaroni and cheese because I didn't bake it, the same basic concept applies! And this time I did decide to add a little bit of extra. cheese and bake until crispy. I used shells, instead of macaroni, though. So, I suppose that this too isn't a true "macaroni and cheese." Although, I pretty much call any baked pasta with cheese macaroni. Whatever pasta you decide to use, this was a really delicious concoction. I'm particularly fond of the tomatoes in it. I'm absolutely going to have to steal that trick and make more spicy pastas with cheese and tomatoes. There's something so comforting about taking all of the foods that you ate as a kid and making adult variations of them today.
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Variations of Cream Cheese Macaroni
There are plenty of ways to make macaroni and cheese. As much as I enjoy the classic milk, cheese, and Worcestershire sauce? I'm a big fan of mixing and matching Greek yogurt, squash, pumpkins, pecans, sour cream, gouda, and any number of other ingredients. You can easily mix and match in your own favorite ingredients or what you have on hand. Really, the sky is the limit as long as it goes with noodles and cheese.
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
DO NOT DRAIN. Remove the pasta from the water with a slotted spoon or pour the water into a heat-safe bowl. Since Greek yogurt isn't as thin as milk or cream in classic macaroni and cheese recipes, you will need to cut it with the pasta water. Tap water will not taste the same. You want to use the water that the pasta has been boiling in.You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-low heat. Add 1 ½ cups of the cheddar cheese, cream cheese, sour cream, yellow onion, serranos, garlic, tomatoes, cumin, coriander, chili powder, salt, and pepper. Simmer for about 20 minutes, or until the sauce has thickened. Stir constantly.
Meanwhile, add the rest of the 2 cups cheddar cheese to the roux about 1/2 cup at a time. Mix constantly until fully incorporated.
Add just enough of the reserved pasta water to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
Add noodles and stir until fully coated in the cheese sauce.If necessary, add more water to achieve the right consistency.
Bake Macaroni and Cheese
Pour macaroni and cheese into greased baking dish.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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