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Apr 19, 2016 - Special Request Recipe: White Cheddar Cracker Mac at Salt + Smoke photographed on. Reader favorites: our most popular recipes of 2016.

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I used cheddar but feel free to play with the cheeses for different flavors or to use up what you have on hand! TROUBLESHOOTING This recipe is really easy to make yet we had a few comments that it was not coming out creamy like the photograph. I work hard to make sure that every recipe on this site works well and comes out tasty and as expected. I went ahead an made 3 batches of this recipe with different cheeses to try to see what the problem was. As you can see from the photo below, I think I’ve figured it out! When the macaroni is done cooking in the milk, you do not want it dry.

You may need to add more milk to the pot if it is mostly evaporated. The macaroni noodles should be as moist as the photo above BEFORE you add in the cheese.

Once you add the cheese, remove it from the stove and stir until the cheese has melted (boiled cheese will take on a grainy texture). I hope this helps you enjoy this delicious dish! I used preshredded cheddar blend & added extra milk after noodles had cooked, delicious & creamy. Shredded cheddar myself & added extra milk after noodles had cooked, delicious & creamy. Shredded cheddar myself & DID NOT add extra milk.

Things You’ll Need For This Recipe:. For those of you who want to use GF pasta, it works very well. I just made this with brown rice pasta and it was delish. I used 2 3/4 C of skim milk and a little less than 2 T of cream cheese. I probably would have been ok with just 2 1/2 C of milk.

The pre shredded cheddar mix was good, but, I think Sharp cheddar or another cheese added in would have been better. The only problem I had was that the milk scalded the bottom of the pan, so, I had to pick out the scalded pieces. Otherwise it was really good! Very creamy!! I am going to be the Debbie Downer here – sorry.

First, my milk (1% – an I used 3 cups and omitted the water) boiled down and noodles were soft on a medium low heat after 10 minutes. Although creamy, it didn’t taste cheese enough so I tossed in a whole other cup of cheese – and yet it lacked flavor for me. I don’t know, it just was pretty bland for my taste. Maybe I need to jazz it up with some additional spices or something because although it was rich and creamy – it was a rich and creamy ‘nothingness’. Great base recipe to start with – I shall tweak to my liking:).