MAC AND CHEESE INGREDIENTS
Elbow pasta – is the classic pasta shape for mac and cheese, but you can use any small pasta shape you like.
Butter – keeps melted cheese from turning solid again. The extra fat makes it more meltable. Don’t worry if it doesn’t fully combine with the cheese.
Cheddar cheese – I like to use sharp cheddar and shred it myself. Pre-shredded cheese has added fillers that make it not melt properly. Please buy a block of cheese and shred it yourself.
Mozzarella cheese – doesn’t provide much flavor, but it does provide that delicious cheese pull because mozzarella melts differently than cheddar. You can omit it if you don’t like it.
Sour cream – adds creaminess to the dish and makes the flavor a bit mellower.
Cheddar cheese soup is very useful for providing flavor and helps keep the mac and cheese from becoming too hard and stuck together.
Milk – its use makes mac and cheese less or more cheesy. For a softer, more runny result, add more milk, and for a more heavy and cheesy result, add less milk.
Mustard and paprika – add flavor and color to mac and cheese. Mustard adds a lot of flavors, and paprika adds a beautiful orange color.
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