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I realize some people pat themselves on the back about this, but I’m more skeptical about things. Use a short pasta with a hollow center, more room for the cheese to get stuck.A couple years ago, at my second home (the grocery store, alas, not, like, the shore) I was passing through the boxed macaroni and cheese section and realized my son, then five, had grown up so far without ever trying it.Other cheeses you can add in: gruyere, parmesan, gouda, or really any other cheese that easily melts!.You can use other cheeses in combination with sharp cheddar, though! Sharp cheddar has the most classic mac and cheese flavor.
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It's very important for the cheese sauce to come together and melt properly that you grate your own cheese! Store-bought shredded cheese has additives and preservatives that make it more difficult to melt homogeneously. This recipe is a great basic mac and cheese recipe, but that's not to say you can't make it your own and mix in some other ingredients! A few thought starters: To the same bowl with the cooked pasta, add the onion powder, garlic powder, mustard, salt, pepper, and shredded cheese. If the liquid is being absorbed too quickly add a bit more of either milk and/or vegetable broth.
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Add the dry pasta and cook (keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 - 10 minutes. Bring the milk and vegetable broth to a gentle boil.
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