Andy Montoya
Macaroni and cheese is a classic comfort food that is perfect for curling up with on the couch. It is a simple dish that can be made in a variety of ways, with different types of pasta and cheese. Elbow macaroni is a popular choice, but any short pasta will work, such as penne, ziti, or twirls. Cheddar cheese is a classic option, but other melting cheeses like Gruyère, Fontina, Colby, or Pepper Jack can also be used. To make macaroni and cheese, you first need to cook the pasta according to the package instructions, usually boiling it for about 8 minutes until it is al dente. While the pasta is cooking, you can make the cheese sauce by creating a roux with butter and flour, then slowly adding milk and shredded cheese. The cooked pasta is then drained and stirred into the cheese sauce. At this point, the dish can be served as-is or baked in the oven for a crispy, bubbly texture.
How to make Macaroni Cheese
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni, penne, ziti, twirls, bowties, rotini, or any short pasta |
| Pasta Cooking Time | 2 minutes less than the package instructions for al dente |
| Pasta Cooking Notes | Add salt to the water, do not rinse the pasta, and cool slightly before adding sauce |
| Sauce Base | Butter and flour cooked together (roux) |
| Sauce Liquid | Milk, half-and-half, or a combination of the two |
| Sauce Seasoning | Salt, pepper, garlic powder, and/or dry mustard |
| Cheese | Cheddar, Gruyère, Fontina, Colby, Monterey Jack, Mozzarella, Pepper Jack, Swiss, or Emmental |
| Cheese Notes | Use freshly grated cheese, not pre-shredded, and melt slowly |
| Toppings | Bread crumbs, Parmesan, crushed crackers, or paprika |
| Baking Time | 10-25 minutes at 350°F (177°C) until bubbling and golden |
| Refrigeration | 3-5 days in an airtight container |
| Reheating | Add milk or cream, then reheat in the microwave or on the stove |
| Freezing | Assemble and freeze without baking for up to six months |
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What You'll Learn
Choosing the right pasta
Elbow macaroni is a short, tubular pasta that is widely available and affordable. It is the most common type of pasta used for macaroni cheese, as its shape and size allow it to hold the cheese sauce well. When cooked correctly, elbow macaroni has a firm texture that adds a pleasant bite to the dish.
However, other short pasta shapes can also be used. Penne, ziti, and twirls are all suitable alternatives that will hold the sauce and provide a similar texture to elbow macaroni. Using a different type of pasta can add visual interest to the dish and may be preferable if you already have these shapes in your pantry.
Additionally, gluten-free, whole wheat, or chickpea pasta can be used as a substitute for traditional wheat pasta. These options can accommodate dietary restrictions or preferences and will result in a similarly tasty dish.
It is important to cook the pasta correctly, regardless of the type chosen. For macaroni cheese, the pasta should be cooked until al dente, or slightly firm to the bite. This ensures that the pasta does not become mushy or overcooked when baked with the cheese sauce. Undercooking the pasta by a minute or two is generally recommended to achieve the desired texture after baking.
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Making the cheese sauce
To make the cheese sauce, start by making a roux. Melt butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth, cooking for about 5 minutes. Keep cooking the butter and flour together until golden, as this will prevent lumps, build flavour, and activate the flour's thickening power.
Next, pour in the milk slowly while stirring continuously. Continue to cook and stir until the mixture is smooth and bubbling, ensuring the milk doesn't burn. The higher the fat content of the milk, the creamier your sauce will be. Whole milk, half-and-half, or a combination of the two work well.
Once the mixture is thickened, remove from the heat and add the cheese. It is best to use freshly grated cheese, as pre-shredded cheese has additives that can make the sauce grainy. You can use cheddar cheese, or melting cheeses like Gruyère or Fontina. Keep stirring until the cheese is melted and the mixture is smooth. Taste and add more salt and seasoning if desired.
Finally, add the cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
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Combining the pasta and sauce
Start by preparing your pasta according to the package instructions. It's important to cook the pasta al dente, which means it should be slightly firm to the bite. Undercooking it slightly is advisable since the pasta will continue to cook a bit more once it's baked in the oven. Once your pasta is ready, drain it in a colander and set it aside temporarily.
While the pasta is cooking, you can start making the cheese sauce. Begin by melting butter in a separate saucepan over medium heat. Once melted, add in an equal amount of flour and whisk continuously to create a roux. Cook this mixture for a couple of minutes to get rid of the raw flour taste, but be careful not to let it burn. Then, slowly pour in the milk, whisking continuously as you do so, to create a smooth, creamy béchamel sauce.
With the béchamel sauce prepared, it's time to transform it into a cheese sauce. Remove the saucepan from the heat and add your grated cheese. Stir the mixture until the cheese melts and combines with the sauce. Season with salt and pepper to taste, and feel free to add a pinch of nutmeg for an extra savory touch. If you want a smoother sauce, you can blend it using an immersion blender, but this step is optional.
Now it's time to bring the pasta and sauce together. Take your cooked pasta and gently fold it into the cheese sauce. Ensure that each piece of pasta is coated evenly with the sauce. You can use a large spoon or spatula to mix everything together gently. If you're adding any extra ingredients, like chopped cooked bacon or diced tomatoes, this is the perfect moment to incorporate them.
Finally, transfer the pasta and sauce mixture to an oven-safe dish. Smooth out the top with a spatula, ensuring an even distribution. At this point, you can sprinkle some extra cheese on top for a golden, crispy finish. You may also opt to add breadcrumbs for added texture and flavor.
By following these detailed steps, you'll create a harmonious combination of pasta and sauce, resulting in a mouthwatering macaroni and cheese that's sure to impress.
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Baking the macaroni cheese
When you are ready to bake, preheat the oven to 350°F. If your macaroni cheese has been refrigerated, you may need to let it sit at room temperature for 30 minutes before baking. Then, place it in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling, and the top is golden brown. If you are baking a refrigerated macaroni cheese, it may need to bake for longer, around 20 to 30 minutes, or until heated through.
You can also sprinkle toppings on your macaroni cheese before baking, such as breadcrumbs, Parmesan, or crushed crackers. These toppings will add a crunchy texture to your dish.
Finally, remember not to over-bake your macaroni cheese, as this can dry it out. The pasta will continue to cook in the oven, so it is important to remove the dish from the oven as soon as the cheese is melted and bubbling.
Once your macaroni cheese is baked to perfection, you can serve it immediately. Enjoy the creamy, cheesy goodness!
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Serving and storing
Macaroni and cheese is best served warm. If you're baking your mac and cheese, be careful not to leave it in the oven for too long, as this will dry it out. You'll know it's ready when the cheese is melted and bubbling, and golden or golden-brown in spots. Sprinkle with fresh parsley, if desired, and serve immediately.
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to five days. To reheat, stir in a splash of milk or cream and warm in the microwave or on the stove, stirring periodically. You can also reheat larger portions by covering the baking dish in foil and baking in the oven at 350°F until heated through, which should take 15 to 20 minutes.
If you'd like to freeze your mac and cheese, allow it to cool completely, then transfer it to a freezer-safe bag, removing as much air as possible. It will keep in the freezer for up to six months. To serve, thaw and then bake according to your recipe.
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Frequently asked questions
Elbow macaroni is a popular choice, but any short pasta will work, such as penne, ziti, or twirls.
Cheddar is a classic choice, but any cheese that melts well will work, such as Gruyère, mozzarella, Colby, or Monterey Jack.
You'll need butter, flour, milk, and salt and pepper to taste. For a thicker sauce, you can add an egg.
Macaroni cheese will stay good in the fridge for up to five days if stored in an airtight container.
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