Kamil Perry
Macaroni and cheese is a beloved dish that can be easily made from scratch. While the boxed version is convenient, making it from scratch allows for a more flavourful and creamy experience. The process is simple: cook the macaroni, make the roux (a mixture of butter and flour), add milk, and finally, stir in the cheese. The type of cheese is a matter of preference, but a combination of cheeses is often recommended for a richer flavour. To elevate the dish, add toppings such as breadcrumbs, bacon bits, or broccoli. With just a few steps and some simple ingredients, you can create a comforting and indulgent meal that's sure to impress.
| Characteristics | Values |
|---|---|
| Pasta | Elbow macaroni, any bite-sized pasta |
| Pasta cooking time | 4-8 minutes, until al dente |
| Pasta quantity | 1 cup |
| Cheese | Cheddar, Colby, Monterey Jack, Fontina, Gruyère, mild cheddar, pepper jack |
| Cheese quantity | 1-3 cups |
| Cheese preparation | Freshly grated, brought to room temperature |
| Sauce | Béchamel, roux, milk, butter, flour, mustard powder |
| Sauce preparation | Cook until thick and bubbling |
| Toppings | Breadcrumbs, bacon bits, black pepper, broccoli, parsley |
| Baking temperature | 325-375°F |
| Baking time | 15-25 minutes, until cheese is melted and bubbly |
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What You'll Learn
How to cook macaroni to al dente
To cook macaroni to al dente, first, fill a large pot with water and place it on a stovetop over high heat. Bring the water to a boil. The amount of water you use should be enough for the macaroni to move around freely.
Once the water is boiling, add the macaroni and cook it for about 8 minutes. The exact cooking time will depend on the type of pasta you are using, but it should be about two to three minutes less than the cooking time indicated on the packaging. To test if the macaroni is al dente, take a piece out and bite into it. Al dente pasta will have a slight but discernible resistance when you bite into it. If the macaroni is too firm to bite into, continue cooking and test again in one-minute intervals until it reaches the desired texture.
Once the macaroni is cooked al dente, drain the water and set it aside. If you plan to use the macaroni in a cold dish, you can rinse it with water at this stage. Otherwise, do not rinse it, as the starch on the pasta will help the sauce adhere better.
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How to make a roux
To make a roux, you will need butter, flour, salt, pepper, and milk. The first step is to melt the butter in a medium saucepan over medium heat. Next, add in the flour, salt, and pepper, and stir until the mixture forms a paste. Keep stirring for a few minutes until the roux turns a bit darker in colour.
Now, slowly whisk in the milk. Keep whisking until the mixture is thick and creamy. This will take a few minutes over medium heat. Be careful not to let the milk burn. You can add in some cheese at this stage, or you can add the cheese after the macaroni has been mixed in. If you want to add the cheese now, slowly stir it into the mixture until it is melted.
If you are making macaroni cheese, you can now add the cooked macaroni to the sauce and stir to combine. If the sauce is too thick, add a few splashes of milk to thin it out. If you would like a thinner sauce, add 2 tablespoons of milk at a time until you reach your desired consistency.
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How to make a cheese sauce
To make a cheese sauce, you'll need butter, flour, milk, and cheese. Some recipes also call for salt, pepper, mustard powder, and breadcrumbs.
First, make a roux by melting butter in a saucepan over medium heat. A roux is a thickening agent made from equal parts fat and flour. Add flour, salt, and pepper to the melted butter and stir until smooth. You can also add mustard powder at this stage. Cook the mixture for about 2 minutes, stirring often.
Next, slowly pour in the milk while whisking constantly. Continue to cook and stir until the mixture is smooth and bubbling, making sure the milk doesn't burn. This will create a béchamel sauce, a simple milk sauce thickened with a roux.
Once the sauce has thickened, remove it from the heat. Slowly stir in shredded cheese until it is melted and combined. Use freshly grated cheese, as pre-shredded cheese may not melt as smoothly. You can use cheddar, Colby, Monterey Jack, fontina, mild cheddar, pepper jack, or Gruyère, or a combination of your favourite cheeses.
Finally, combine the cooked macaroni with the cheese sauce. Toss the macaroni in the sauce until it is fully coated.
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How to assemble the dish
To assemble this mouth-watering dish, start by cooking the macaroni according to the package instructions, but remember to undercook it by about a minute as it will continue to cook in the oven. Drain the macaroni and drizzle with olive oil to prevent it from sticking. Set it aside.
Next, prepare the cheese sauce, also known as a roux. Melt butter in a saucepan over medium heat. Add flour, salt, and pepper, and stir until smooth. Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and bubbles. Remove from heat.
Now for the best part—adding the cheese! Slowly stir in shredded Cheddar cheese, a handful at a time, until it melts smoothly. You can also add other cheeses like Colby, Monterey Jack, or Gruyère for extra flavour. Grating your own cheese is recommended as it melts better and gives a smoother texture.
Combine the cooked macaroni with the cheese sauce, stirring until every noodle is coated. Transfer half of this macaroni and cheese mixture to a greased baking dish. Sprinkle shredded cheese over it. Add the remaining macaroni and cheese, and top with more shredded cheese. For an extra crunchy topping, sprinkle breadcrumbs combined with melted butter.
Finally, bake the macaroni and cheese until the cheese is melted and bubbly. Don't overbake it, or the dish will dry out! Enjoy your delicious, cheesy creation!
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How to cook macaroni cheese for a crowd
Macaroni and cheese is a popular dish for a crowd, especially at Thanksgiving, Christmas, and Easter. It's a rich dish, so it's best served with a simple green salad or a vegetable side.
To make macaroni and cheese for a crowd, you'll need to cook the macaroni, make the sauce, and then bake it. Here's a step-by-step guide:
Cooking the Macaroni:
Start by bringing a large pot of lightly salted water to a boil. You'll want to cook elbow macaroni or any tubular pasta until it's al dente, which usually takes around 5 to 8 minutes. Be sure not to overcook the pasta, as it will continue to cook in the oven. Drain the pasta and set it aside.
Making the Sauce:
The sauce for macaroni and cheese is typically a béchamel, or a simple milk sauce thickened with a roux, which is equal parts butter and flour cooked together. To make the roux, melt butter in a saucepan over medium heat. Then, add flour, salt, and pepper, stirring until smooth and bubbly. Slowly whisk in milk—cold milk helps prevent clumping—and continue cooking until the mixture thickens.
Once the sauce is ready, remove it from the heat. This is an important step to ensure the sauce doesn't separate. Then, stir in shredded cheese. It's best to use freshly grated cheese, as it melts more smoothly. You can use cheddar, Colby, Monterey Jack, Fontina, Gruyère, or a combination of different cheeses for extra flavour.
Baking:
Preheat your oven to 350°F (180°C). Grease a large baking dish. Combine the cooked macaroni and sauce, making sure all the noodles are coated. Pour the mixture into the prepared baking dish.
For an extra gooey and sophisticated touch, sprinkle more cheese on top. You can also add a crunchy topping by mixing breadcrumbs with melted butter and sprinkling them over the macaroni and cheese.
Bake the macaroni and cheese for 15 to 25 minutes, or until the cheese is melted and bubbly. Be careful not to bake it for too long, as you don't want it to dry out.
Serving:
Macaroni and cheese can be served as a main course or a side dish. It pairs well with baked pork chops, steak, roast chicken, or garlic chicken thighs.
Enjoy your homemade macaroni and cheese, perfect for a crowd!
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