School’s back in session and so is our routine. My daughters wanted to sign up for so many after school activities that by the time we get home to do homework, we’re all exhausted. Making dinner has turned into a marathon where I’ve been learning that fast doesn’t necessary mean bland.
Since I love cooking from scratch, this macaroni and cheese casserole is the perfect weeknight meal that requires about 20 minutes to make from start to finish without using powders or comes from a box. After you see how easy it is, you will never buy boxed macaroni and cheese again.
The secret for this casserole is the use of Crema Mexicana, which gives it that creamy texture and speeds up the Béchamel Sauce. Also, the Cacique® Manchego cheese is super easy to shred and melts beautifully. I add some more cheese on top and broil it so the top browns, while the bottom stays creamy.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
HOW TO MAKE IT
- Cook pasta according to package directions. Drain and rinse. Drain again.
- On a saucepan over medium heat, melt the butter. Add the flour and quickly whisk this mixture until the flour is completely cooked. Add the Cacique® Crema Mexicana and milk. Mix with a wooden spoon over medium heat until the mixture starts bubbling. Add the nutmeg, cheese, salt and pepper. Mix until the cheese is completely melted. Check for seasoning
- Add the pasta to the sauce and combine. Pour into a casserole dish. Sprinkle some more Cacique® Manchego cheese on top. Place the casserole under the broiler until the mixture turns golden in color. About 3-4 minutes. Remove from the oven and serve.