Mac And Cheese Recipe
Ingredients
Pasta
- 3 cups pasta raw, uncooked. Any ridged shape pasta is best
- 7 cup boiling water salted
Béchamel
- 3 Tablespoon unsalted butter
- 3 Tablespoons Flour
- 1/2 Teaspoon salt and pepper or to taste
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1 teaspoons dijon mustard
- 1 Tablespoons Oregano fresh, or use 3/4 teaspoon dried
- 1 cup cream heavy cream
- 1 can evaporated milk
- 1 cup milk whole milk
Cheeses
- 1 cup Mozzarella Fontina, havarti or any meting cheese. Shred fresh at home
- 2 cups White cheddar cheese shredded fresh at home
- 2 cups sharp cheddar shredded fresh at home
Instructions
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Stovetop Mac and Cheese
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Cook pasta to just shy of al dente (about 1 minute under package directions) so it doesn’t get soggy. Reserve some pasta water.
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Lower heat. In the same pot, over medium high heat, combine warm milk and evaporated milk along with the cheese. Add the cheeses gradually a handful at a time while whisking to make sure they blend into the sauce.
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Add a small splash of pasta water if needed to loosen the sauce; finish with butter and seasonings. Fold in pasta, serve immediately with optional toasted breadcrumbs.
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Béchamel and Baked Mac and Cheese
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Make the Béchamel
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Preheat your oven to 350 degrees F.
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To make the béchamel sauce, start by melting in the butter in a saucepan over medium heat.
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Add the flour to the butter.
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Cook the flour until toasty. This removes the taste of raw flour while offering a nuttier taste.
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Now add in the seasoning milk, evaporated milk and cream. You need to whisk well this step and bring the liquid to a boil.
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Once it boils, you'll see it thicken beautifully. At that point drop the heat to medium low and it's time to add in thye cheese.
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Add one third of the amount of cheese into the liquid and whisk.
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You need to make sure the cheese dissolves and the sauce is super thick and creamy. You won't be cooking the sauce anymore. You don't need to.
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Now take the cooked pasta that you cooked in boiling water just shy of aldente and add it into the sauce.
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Toss and make sure to coat the pasta very well with the sauce, as evenly as you can.
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I would eat this stovetop version of mac and cheese right away if I'm rushed and skip the baking. To do so, just add in all the cheese into the sauce and enjoy!
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In an oven safe dish, layer half of the pasta tossed in the creamy sauce at the bottom of the dish.
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Spread the second third of the shredded cheese on top.
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Now add the remaining half of the pasta mixture over that cheese layer.
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Finish off with the final third of the cheese amount. You should have no cheese left.
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Spread the cheese evenly over the top and it's ready to bake.
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Bake the mac and cheese covered for 15 minutes, and then uncover for another 10 minutes.
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You want the cheese to be melted and have a nice golden crust.
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If you're rushed you can broil the tops after uncovering right away.
Recipe Video
Recipe Notes
Mac and Cheese Tips & Troubleshooting
- Undercook the pasta. This prevents sogginess after baking.
- Avoid using fragile pasta like egg noodles.
- Shred the cheese freshly yourself, at home. No pre-shredded cheese will melt this well!
- If for any reason your sauce seizes, whisk in a splash of hot milk or use an immersion blender to smooth it out.
- Don't skimp on making the roux or bechamel. It's KEY to a stable, reheat-able and make in advance mac and cheese recipe!
- Season well! The béchamel is a bland sauce primarily butter and flour and milk. You need seasoning!
- Add the cheese to the bechamel off the heat. You just need it to melt in the heat of the liquid, not cook at all.
- The combo of milk, cream and evaporated milk is also KEY to a stable mac and cheese that is creamy in texture.
- A crunch topping is optional but it creates an impeccable texture.
- Crispy topping that lasts is simply buttered panko + Parmesan cheese.
- To Make-ahead: Make sure the sauce is slightly thinner. You can add some pasta water to thin out the sauce.
- Then, assemble, refrigerate (unbaked) up to 24 hours; add crumbs right before baking. Bake as usual.
Variations
- Lobster mac & cheese. This would be a special treat, or an upscale party dish. Add cooked Lobster Tail meat to the pasta and cheese sauce before baking and proceed as per the recipe.
- Truffle mac & cheese. Since truffle is having a moment, just as with our Truffle Fries, add truffle oil or shave truffles once the mac and cheese is out of the oven.
- Cauliflower mac & cheese or Broccoli. While not usually a kid favorite, but it's definitely an adult approved recipe! Add some roasted cauliflower or broccoli to the cheese sauce before baking.
- Spicy jalapeño and corn. Some viral recipes have used flavored evaporated milk and lots of jalapeno. We won't ever say no to corn and jalapeno mac and cheese!
What is the best cheese for mac & cheese?
A blend works best. Sharp cheddar for flavor, Gruyère (or fontina or havarti) for smooth melt, and Parmesan for savory depth.
Should I use a Bechamel or roux?
Use a roux (béchamel) when you want a stable, creamy sauce that bakes well and reheats. The only exception to skip it is for a last minute stove top cheesy sauce similar to making Nacho Cheese Sauce Recipe. But for a mac and cheese, even if we won't be baking it, we would still make the rouc=x and serve right away!
How do I stop mac & cheese from being greasy?
Don’t overheat the sauce, and melt the cheese on low heat or off the heat all together. A roux is BEST to stabilize emulsions and avoid oily sauces. You can opt for starch similar to making Nacho Cheese Sauce Recipe or Queso.
Can you make mac & cheese ahead and freeze it?
Yes! Proceed with the recipe, making the cheese sauce thinner by adding extra 1/3 cup of milk. Then assemble the baking dish and freeze it unbaked. To bake from frozen, have the dish covered in foil, and add more time to the baking process. The crunchy topping is best not to be frozen, so add it before baking in all cases.
Why is my mac & cheese grainy?
There are a few causes for a grainy mac and cheese: overheated cheese, or cheese not shredded finely, or direct high heat. Cheese is the main component here. So to solve this you want to always melt the cheeses low and slow, use freshly shredded (not pre-shredded), and keep the heat low.
What’s the ideal bake time/temperature for baked mac & cheese?
The best temperature is typically between 350-375°F and bake 20–25 minutes until bubbling and topping is golden. Exact time depends on dish depth and your oven. You can opt to broil 1–2 minutes for extra browning.
How do I keep mac and cheese creamy?
The secret is to use a roux based béchamel as a base for the cheese sauce. Then add your cheese off the heat to prevent curdling. And as always, don't use the store bought pre-shredded cheeses.
How do I reheat mac and cheese without drying it out?
The oven is best to reheat the baked version, make sure you cover the dish with foil. Reheat by adding a splash of cream or milk around the corners. Also add some extra cheese over the top to freshen up the flavors. Place it in the oven at 350°F for 15 minutes. We don't recommend the microwave as always!
Is mac and cheese better baked or stovetop?
It depends on preference. Stovetop mac and cheese is extra creamy and quick to make, similar to a Nacho Cheese Sauce Recipe. It's hard to reheat and doesn't remain stable for too long, so you need to eat it on the spot.
However baked mac and cheese remains creamy and stable, and easy to reheat. It also offers a crisp, golden topping. Many people enjoy a combination of both as we did today. We make a super creamy base and then finish with baking to get the best of both worlds!
What protein or add-ins go well with mac and cheese?
Grilled chicken, or lobster, shrimp , crabs, or even cooked steak add protein and richness. For vegetables, broccoli, spinach, Asparagus or squash blend seamlessly into the sauce.
Is mac and cheese gluten-free?
Traditional mac and cheese uses wheat pasta and flour in the roux, but you can swap in gluten-free pasta and use gluten free flour as a thickener. Many cheeses are naturally gluten-free, but always check labels.
What can I serve with mac and cheese?
We genuinely LOVE it on its own! I mean we often want nothing to distract us from the warm comfort feel, and the lusciously divine textures. If you want to pair it with protein, try chicken fingers, Butter Poached Lobster or Ribeye Steak. Also Broccoli Salad, Mexican Street Corn Salad.