At this stage, the sauce should be smooth but relatively loose. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Return the empty pot to the stove (no need to clean it) and set over medium heat. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just pasta al dente. This recipe was reprinted with permission from NYT Cooking.īring a large pot of water to a boil and season generously with salt. Jesse told me that food stylists use sodium citrate to stabilize mixtures like that, so the key to keeping this sauce creamy, gooey and together is Velveeta, which has sodium citrate in it. The texture was grainy and watery, or the noodles had soaked up all the moisture, which tends to happen with many baked macaroni and cheeses that don't have stabilizing agents in them.
I was testing the recipe and had baked off maybe 10 pans of macaroni and cheese that day and was going a little crazy, and the cheese kept separating. I have to give some credit to my food stylist friend Jesse Szewczyk.
#STOUFFER MAC CHEESE HOW TO#
Technique tip: The biggest lesson I learned has to be how to get that perfect cheese sauce texture, almost like nacho cheese.
You get the best of both worlds, I think. It's creamy, but it's also a little set with those baked edges, which you can take as far as you like. I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. I grew up eating Stouffer's mac and cheese and it was always my idea of what a mac and cheese should be: heftier than a stovetop mac and more voluptuous than a classic Southern baked mac (which is also so, so delicious and very important to many people, but I didn't grow up with that). For me, it does come from an emotional and personal place. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. Nutrition Facts Serving Size: 225.0 g Servings per Container: 10 Energyīlanched Macaroni (Water, Semolina, Wheat Gluten), Skim Milk, Water, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Annatto Color), Cheddar Club Cheese (Cheddar Cheese (Cultured Milk, Salt, Enzymes], Water, Salt, Annatto Color), Soybean Oil, Bleached Wheat Flour, 2% or less of Salt, Xanthan Gum.This recipe is inspired by Stouffer's macaroni and cheese and delivers the best of all worlds: creamy, saucy, comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. Stouffer's® Macaroni & Cheese uses real cheddar cheese and freshly made pasta.Īll trademarks are owned by Society Des Produits Nestle S.A., Vevey, Switzerland. Then set out containers with toppings and let your guests make their own creative concoctions.Ĭan frozen macaroni and cheese taste like homemade? Serve Stouffer's® Macaroni and Cheese for your next get-together. Each of our Seven great Party Size recipes tastes great and is easy to cook and clean up-so all you have to do is have fun! If you've got company coming over, Stouffer's® has the perfect party dish. Give a big crowd something with big taste! *See nutrition information for fat, saturated fat, cholesterol and sodium content. Stouffer's® Macaroni & Cheese Party Size.įreshly made pasta in a 100% cheddar cheese sauce. Product may be thawed under refrigeration (40 degrees F) no more than 48 hours. *Product must be cooked to an internal temperature of 160 degrees F. Using potholders and both hands, carefully remove baking sheet with tray from oven.
Place tray on a baking sheet on center rack in oven.ģ. Pull tab from short side of package and remove perforated strip. Since ovens vary, cooking heat and times may require adjusting.ġ. For food safety & quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F.
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