Frederic Melton
Macaroni and cheese is a popular dish that can be served as a meal on its own or as a side. The key to a great mac and cheese is a crispy top and a soft, creamy bottom. The secret to achieving this is to undercook the pasta and use freshly grated cheese. The pasta will continue to cook as the dish bakes in the oven, and fresh cheese will melt more smoothly than pre-shredded cheese. For an extra crunchy topping, sprinkle on breadcrumbs. For a simple mac and cheese, a béchamel sauce—a milk sauce thickened with a roux of flour and butter—is a great base for all that cheesy goodness.
| Characteristics | Values |
|---|---|
| Type of Dish | Side Dish |
| Oven Temperature | 350°F (175°C) or 375°F |
| Baking Time | 25 minutes or until the top is light golden |
| Pasta | Elbow macaroni, extra-large macaroni |
| Pasta Texture | Undercooked, firm to bite |
| Pasta Quantity | 1 cup |
| Sauce Base | Butter, flour, milk, mustard powder, salt, pepper |
| Cheese Type | Cheddar, Colby, Monterey Jack, Fontina, Gruyère, Parmesan, Gouda, Swiss |
| Cheese Quantity | 2 cups |
| Topping | Breadcrumbs, French stick chunks, baguette chunks |
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What You'll Learn
Undercook the pasta
When making macaroni and cheese, it is important to undercook the pasta. This is because the pasta will continue to cook in the oven as the macaroni and cheese bake. If the pasta is cooked until it is al dente or firm to the bite before being added to the oven, it will turn out mushy and overcooked.
To undercook the pasta, boil it for 2-5 minutes less than the packet instructions. The pasta should be very firm and too hard to eat straight out of the pot. One source recommends testing a noodle about five minutes into the cooking process. If it is too firm to eat, it is time to drain the pasta.
Undercooking the pasta is especially important if you are making baked macaroni and cheese. This is because the pasta will continue to cook as the dish bakes in the oven. If the pasta is not undercooked, it will turn out overcooked and mushy.
By undercooking the pasta, you can avoid overcooking it in the oven and ensure that it has a pleasant texture. This technique is key to achieving the perfect macaroni and cheese, with a crispy top and a creamy, soft bottom.
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Make a roux
To make a roux, you'll need butter, flour, salt, and pepper. The first step is to melt the butter in a saucepan over medium heat. Be sure to keep a close eye on the butter to ensure it doesn't burn. Once melted, add in the flour, salt, and pepper, stirring continuously until the mixture is smooth. This should take around 5 minutes.
Next, you'll slowly pour in the milk, stirring continuously to prevent any lumps from forming. You can warm the milk slightly before adding it to the mixture to speed up this process. Keep cooking and stirring until the mixture is smooth and bubbling. This should take another 5 minutes or so. It's important to be careful during this step to ensure the milk doesn't burn.
Once the mixture is bubbling, you can remove it from the heat and slowly stir in the cheese. Grating your own cheese is recommended, as pre-shredded cheese may not incorporate into the mixture as well. Keep stirring until the cheese is fully melted and the mixture is smooth.
And that's it! You've now made a roux, the perfect creamy base for your macaroni and cheese.
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Choose your cheese
Macaroni and cheese is a versatile dish that can be made with a variety of cheeses. The type of cheese you choose will depend on your personal preference and the specific flavour profile you want to achieve. Here are some tips and suggestions to help you select the perfect cheese for your macaroni and cheese:
Firstly, it is recommended to grate your own cheese instead of using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy or powdery, affecting the texture of your dish. By grating your own cheese, you can ensure that it melts smoothly and incorporates evenly into your sauce.
When selecting cheese for macaroni and cheese, it is common to use a combination of different cheeses to create a more complex and flavourful dish. A blend of cheeses can add depth and balance to the overall taste. Some popular cheeses that are commonly used in macaroni and cheese include cheddar, Colby, Monterey Jack, fontina, Gruyère, gouda, Swiss, and Parmesan. These cheeses offer a range of flavours, from mild to sharp, that can be mixed and matched to create your desired flavour profile.
For a simple and classic approach, cheddar cheese is a popular choice. It melts well and provides a sharp, tangy flavour that pairs perfectly with the creamy sauce. If you want to add a bit of spice, you can opt for pepper jack cheese, which will give your dish a nice kick. Fontina cheese is also a great option as it has a creamy texture and a slightly nutty flavour that complements the other ingredients.
Additionally, consider the overall flavour balance of your dish. If your macaroni and cheese includes other ingredients such as meat or vegetables, choose a cheese that will enhance those flavours. For example, if you're adding hot dogs, you might want a cheese with a more subtle flavour that won't overpower the other ingredients.
Lastly, don't be afraid to experiment and create your own unique blend of cheeses. You can try different combinations to find the perfect mix that suits your taste preferences. Remember, the key to a great macaroni and cheese is finding the right balance of flavours and textures, so choose your cheese wisely!
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Create a crispy topping
A crispy topping is an essential part of a good macaroni and cheese recipe. The topping helps to create a contrast between the soft, creamy pasta and the crunchy, buttery top layer.
One way to achieve this is by using breadcrumbs. Panko breadcrumbs are larger than normal breadcrumbs and create an extra crunchy texture. To make the topping, you can mix the breadcrumbs with melted butter and season with salt and pepper. Then, sprinkle this mixture on top of the macaroni and cheese before baking.
Another option is to use crushed-up crispy baked bread. For example, you can use leftover French stick or baguette chunks. Simply spread the bread chunks on a baking sheet, drizzle with melted butter, season, and bake until crisp. Then, sprinkle the crispy bread chunks on top of the macaroni and cheese.
You can also add an extra layer of cheese on top of the macaroni before baking. This helps to hold in the moisture and creates a delicious, bubbly, golden crust. A combination of different cheeses can be used, such as Colby, Monterey Jack, Fontina, mild Cheddar, or Gruyère.
Remember, the key to a perfect crispy topping is to avoid baking it for too long, as this can dry out the macaroni and cheese. Bake just until the cheese is melted and bubbly, and the topping is lightly golden.
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Reheat leftovers
Reheating macaroni and cheese can be tricky, as it tends to lose moisture and become dry. However, with the right techniques, you can enjoy your leftovers just as much as the first time!
Storing Leftovers
Before reheating, it's important to ensure your macaroni and cheese was stored properly. Place leftovers in an airtight container and keep them refrigerated for up to 3-4 days. For longer storage, transfer the cooled macaroni and cheese to an airtight freezer container or bag and freeze for up to 2 months.
Reheating in the Oven
The oven is the best method for reheating large quantities of macaroni and cheese, especially if you're reheating a leftover casserole. Preheat your oven to 350°F (175°C). Place the macaroni and cheese in a shallow, oven-proof dish, preferably glass. Stir in about 1 tablespoon of milk per cup of macaroni to add moisture. You can also add some extra cheese on top for a nice, bubbly and brown topping. Cover the dish with foil and bake for 20-30 minutes, or until heated through. For an extra crunchy topping, stir in some seasoned breadcrumbs with the cheese.
Reheating on the Stovetop
Reheating macaroni and cheese on the stovetop is ideal for one to a few servings. Break up any large clumps of macaroni and cheese and place them in a saucepan. Stir in milk to add moisture—about 1 tablespoon per cup of macaroni. Cook over medium or medium-low heat, stirring occasionally, until warmed through. You can keep the saucepan covered for the first few minutes to speed up the process. For extra creaminess, stir in some butter and shredded cheese.
Reheating in the Microwave
The microwave is a convenient option for reheating small batches of macaroni and cheese. Transfer the pasta to a microwave-safe bowl and stir in 1 tablespoon of milk per cup of macaroni. Cover the dish with plastic wrap or a microwave-safe plate or paper towel. Microwave on medium heat for 1 minute, then stir and continue microwaving in 30-second increments, stirring after each increment, until fully heated. You can add extra cheese or spices for more flavor. For frozen macaroni and cheese, microwave at 50% power in 1-minute intervals, stirring in between, until heated through.
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