Kamil Perry
Julia Moskin's creamy macaroni and cheese is a popular recipe with five stars from 15,000 reviews. The recipe is on the smaller side, using half a pound of cheese and a 9-inch baking dish. The dish is easy to make and doesn't require a blender. While the recipe doesn't specify how to add the butter to the base, it includes simple seasonings, such as Cajun seasoning, which is listed as optional. The macaroni and cheese is baked twice, resulting in a toasty quality with browned cheese and a sharp flavour from the mustard. To make the dish even creamier, one suggestion is to par-cook the pasta and cool it before adding it to the liquid, reducing the baking time. Another tip is to use younger cheddar for a creamier result and to avoid using aged cheese, as it tends to be drier.
| Characteristics | Values |
|---|---|
| Recipe Creator | Julia Moskin |
| Dish | Creamy Macaroni and Cheese |
| Cheese Quantity | 1/2 pound |
| Baking Dish Size | 9-inch round or square |
| Texture | Creamy with some graininess and separation |
| Taste | Sharp, toasty |
| Noodle Texture | Soft but firm |
| Preparation Tip | Combine ingredients in the morning and refrigerate to reduce cooking time |
| Preparation Tip | Par-cook pasta before combining to minimize liquid absorption |
| Cheese Type | Younger/less-aged cheddar for creaminess |
| Dairy | Full-fat dairy, milk, and a splash of cream |
| Seasoning | Cajun seasoning (optional) |
| Calories | 290 |
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The right type of cheese
When doubling Julia Moskin's creamy macaroni and cheese recipe, choosing the right type of cheese is essential. The cheese not only affects the taste but also the texture of the sauce. Here are some tips to help you select the best cheese for a creamy and delicious result:
Types of Cheese
- Cheddar: Cheddar is a versatile choice for macaroni and cheese. While sharp cheddar has a bold, complex flavour, it requires more heat to melt properly. On the other hand, mild cheddar melts beautifully and provides a gentle, buttery flavour that is perfect for a classic, creamy mac and cheese. Medium-aged cheddar offers a balance between flavour complexity and melting properties.
- Parmesan: Parmesan, or Parmigiano Reggiano, adds a salty depth of flavour to your mac and cheese. It can be incorporated into the cheese sauce or used as a topping. Combine it with younger, milder cheeses to balance their flavours.
- Gruyère: Gruyère is known for its exceptional melting properties and sophisticated flavour profile. It develops sweet, nutty, and earthy notes during the aging process. When heated, it becomes creamy without becoming greasy, making it a great addition to your mac and cheese.
- Gouda: Gouda is an underrated cheese for cooking. It melts beautifully and gives your macaroni a sophisticated taste without being too pretentious, appealing to picky eaters.
- Cream Cheese: Cream cheese melts down easily and helps keep the sauce smooth while adding just the right amount of salt and tang. It works exceptionally well in slow-cooked mac and cheese.
- Brie: Brie has a high fat content, creating an incredibly silky sauce. It adds subtle mushroom and butter notes to your mac and cheese. You can include the rind for extra flavour or remove it for a smoother texture. Mix brie with sharper cheeses, such as aged cheddar, for a balanced flavour profile.
Additional Tips
- Avoid pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents or cellulose, which can affect the texture and prevent the cheese from melting evenly. Freshly grated cheese will melt more smoothly and help you achieve a creamy sauce.
- Combine different cheeses: Experiment with combining different cheeses to create a unique and flavourful mac and cheese. Each type of cheese brings its own properties, from sharp and tangy flavours to smooth, creamy textures.
- Moisture content: Consider the moisture content of the cheese. Dry, crumbly cheeses like feta or cotija are not ideal for mac and cheese as they don't melt properly and will leave your sauce lumpy.
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Dairy products
Cheese Selection:
When doubling the recipe, opt for a full pound of cheese. This generous amount of cheese contributes to the creaminess and overall indulgent nature of the dish. Choose a younger, full-fat cheddar for optimal creaminess. Younger cheddars tend to be moister, which helps create a smoother sauce. Avoid using aged cheeses as they tend to be drier and may not melt as smoothly.
Dairy Combinations:
In addition to cheese, milk, sour cream, or Greek yogurt can be used to enhance creaminess. For a richer flavour and texture, consider using full-fat milk or even adding a splash of cream. However, be cautious when combining dairy products, as some combinations may cause the sauce to separate. For instance, using young cheese with 3% milk and cream may result in a grainy texture. Experiment with different combinations and pay attention to the ratios to find your preferred level of creaminess.
Cooking Techniques:
The cooking technique can also impact how well the dairy products come together. Par-cooking the pasta before combining it with the dairy ingredients can help minimize the amount of liquid absorbed, resulting in a creamier sauce. Additionally, allowing the dish to sit in the fridge for a few hours before baking can reduce cooking time and help the ingredients combine more effectively.
Customization:
Feel free to experiment with different types of dairy products to find your preferred taste and texture. For a lighter option, you could substitute part of the cheese with low-fat sour cream or Greek yogurt, as suggested by Gerard in a similar recipe. However, keep in mind that altering the type and amount of dairy products may impact the overall creaminess and flavour of the dish.
By carefully selecting and combining dairy products, adjusting cooking techniques, and experimenting with customization, you can successfully double Julia Moskin's creamy macaroni and cheese recipe while maintaining its indulgent, creamy characteristics.
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Baking time
Julia Moskin's creamy macaroni and cheese recipe is a popular dish that has received five stars from 15,000 reviews. While the recipe is designed for a 9-inch baking dish, it can be doubled for a larger crowd. Here are some detailed instructions and tips for doubling the recipe and adjusting the baking time:
When doubling Julia Moskin's creamy macaroni and cheese recipe, it is essential to adjust the baking time to ensure the dish cooks evenly and maintains its creamy texture. Here are some guidelines:
- Preheat the oven: Start by preheating your oven to the temperature specified in the original recipe. A standard oven temperature for baking macaroni and cheese is between 350°F to 400°F (180°C to 200°C).
- Baking dish: Use a larger baking dish that is suitable for doubling the recipe. Choose an oven-safe dish, such as a 13-by-9-inch baking pan or a similar size that accommodates the doubled ingredients.
- Baking time: The baking time will need to be adjusted to account for the increased volume of ingredients. As a general rule, doubling the recipe will likely require extending the baking time. However, it is important to monitor the dish closely to avoid overcooking.
- Temperature adjustments: Keep in mind that oven temperatures may vary, so it is crucial to use an oven thermometer to ensure accuracy. Adjust the oven temperature as needed to match the original recipe's specifications.
- Covering the dish: Consider covering the baking dish with a lid or foil during the initial baking stage. This helps to retain moisture and ensure that the macaroni and cheese cooks evenly. Remove the cover towards the end of the baking time to allow the top to brown and crisp up.
- Baking in batches: If you are concerned about doubling the recipe in a single dish, you can consider baking in two separate batches. Use two smaller baking dishes and rotate their positions in the oven halfway through the baking time to ensure even cooking.
- Checking for doneness: The best way to determine if the macaroni and cheese is ready is to taste it. Insert a fork into the centre of the dish to check that the pasta is tender and cooked through. The cheese sauce should be bubbly and slightly thickened but still creamy.
- Resting and serving: Allow the dish to rest for a few minutes after removing it from the oven. This helps the sauce to thicken slightly and makes serving easier. Stir gently before serving to distribute the cheese sauce evenly throughout the pasta.
Remember, the key to successful baking is attention to detail and monitoring your dish throughout the process. Adjustments may be needed based on your specific oven and the ingredients used. By following these guidelines and using your best judgment, you can ensure that your doubled batch of Julia Moskin's creamy macaroni and cheese turns out perfectly cooked and delicious.
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Pre-cooking pasta
Julia Moskin's creamy macaroni and cheese is a popular recipe with five stars from 15,000 reviews. The recipe uses half a pound of cheese and is baked in a 9-inch round or square dish.
While the recipe does not require pre-boiling the pasta, some people prefer to par-cook the pasta before adding it to the liquid to ensure a creamier texture. This is because pre-cooking the pasta can help minimise the amount of liquid it absorbs, resulting in a creamier dish.
To pre-cook the pasta, simply boil the noodles according to the package instructions until they are al dente. Then, drain the pasta and rinse it under cold water to stop the cooking process. Allow the pasta to cool completely before adding it to the rest of the ingredients and baking as instructed.
It is important to note that the pasta will continue to cook in the oven as it absorbs the liquid from the dairy products. So, if you choose to pre-cook the pasta, be sure not to overcook it, or it may become mushy after baking.
Additionally, some people find that combining all the ingredients in the baking dish and letting it sit in the fridge during the day helps reduce the baking time and results in a creamier texture.
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Seasoning
Julia Moskin's creamy macaroni and cheese recipe is a simple, one-pot dish that can be seasoned in a variety of ways. The key to great macaroni and cheese is to allow the sauce to boil for an extended period, intensifying the flavours.
The original recipe calls for a few teaspoons of Cajun seasoning, which is listed as optional. However, you can also season the dish with salt and pepper, or any herb or spice of your choice, such as thyme, bay, or black pepper.
To make the sauce, start with a thick paste made from butter and flour, and gradually add milk until the desired consistency is reached. You can also add a little white wine or sherry for extra flavour.
For a more luxurious version, try cooking the elbow macaroni in milk with shredded cheese. This will create a thick and creamy sauce, and you can add more cheese, such as cheddar, soft goat, or blue cheese, to the baked dish.
If you want to add some spice, you can include a tablespoon of ground mustard and a teaspoon of ground cayenne, as suggested by one home cook who tried the recipe.
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Frequently asked questions
First, puree together cottage cheese, mustard powder, cayenne, nutmeg, salt, and pepper. Next, add milk, a half-pound of uncooked elbow pasta, and most of 1 pound of grated cheese (extra-sharp cheddar is recommended). Spread this mixture into a buttered pan and bake, covered with foil, for half an hour. Then, uncover the pan, sprinkle with the remaining cheese, and bake for another 30 minutes.
You will need to adjust the cooking method and use a deep half-pan that goes over a water bath with burners underneath. The baking time will also be longer. Start by baking at 375 degrees Fahrenheit and check the dish after 20 minutes. You may need to bake for another 30 minutes or until it is fully set.
Par-cook the pasta and cool it before adding it to the liquid. Use a younger, moister cheddar for a creamier result.
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