Patrick Oconnell
Macaroni and cheese is a beloved dish that can be made in a variety of ways. The New York Times has shared its take on the classic comfort food, offering a creamy macaroni and cheese recipe that has become a go-to for many. This recipe has received praise for its simplicity and flavour, with some making adjustments to suit their tastes. The dish can be adapted for different occasions, from quick weeknight meals to special celebrations, and can be customised with different cheeses, spices, and add-ins like broccoli or bacon. For those who want to make a larger batch, doubling the recipe is an option, but it requires adjustments to the cooking method and baking time. In this article, we will explore the key considerations for doubling the New York Times' creamy macaroni and cheese recipe, ensuring a delicious outcome every time.
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni, cavatappi, noodles |
| Type of Cheese | Cheddar, Velveeta, Pecorino Romano, cream cheese, smoked gouda, sharp cheddar, Colby Jack, mozzarella, Canadian cheddar, American |
| Other Ingredients | Butter, flour, milk, egg, mustard powder, onion powder, cayenne, black pepper, salt, ground mustard, broccoli, bacon, panko |
| Calories | 426 |
| Preparation Time | 15-20 minutes |
| Baking Time | 15-20 minutes |
| Serving Temperature | Room temperature |
| Storage | Refrigerate leftovers in an airtight container for up to 3 days |
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What You'll Learn
The importance of sodium citrate
Sodium citrate is a key ingredient in achieving a smooth, creamy texture in macaroni and cheese. It is a type of salt commonly added to club soda and processed cheese, and it plays a crucial role in creating a perfect cheese sauce.
When making macaroni and cheese, sodium citrate is used to transform the cheese of your choice into a silky smooth sauce. It acts as an emulsifier, allowing the proteins in the cheese sauce to become more soluble without lowering the pH, thereby creating a stable emulsion without curdling. This results in a sauce that is pourable, smooth, and glossy, resembling the texture of boxed macaroni and cheese but with the flavour and complexity of your chosen cheese.
The use of sodium citrate eliminates the need for traditional roux-based cheese sauces, which can dilute the flavour of good cheese and result in a greasy texture. By using sodium citrate, you can create a cheese sauce that showcases the full flavour of the cheese while maintaining a creamy consistency.
Additionally, sodium citrate is versatile and can be used with a variety of cheeses, including semi-firm cheeses such as cheddar, Swiss, Gruyère, Fontina, or Jack. It allows you to customise your macaroni and cheese to your taste preferences, whether you prefer a sharper cheddar or a milder Swiss cheese.
Sodium citrate is easily accessible and can be purchased online. It has a long shelf life, so you can keep it in your pantry for future macaroni and cheese endeavours or for creating delicious cheese sauces and dips.
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Using cream cheese
Cream cheese is a great way to make your macaroni and cheese extra creamy and luscious. It's important to note that while cream cheese adds a nice texture, it doesn't bring much flavour, so be sure to use a sharp, tangy Cheddar or another strong-flavoured cheese to complement it.
To make a creamy macaroni and cheese with cream cheese, start by bringing milk to a simmer in a large pot. The pot should be big enough to hold all the pasta when it's cooked. Reduce the heat to low and add the cream cheese, whisking until it's completely blended and smooth with no lumps. You can then add your Cheddar cheese and butter, whisking until everything is melted. Season with salt and pepper to taste.
Next, add your cooked pasta and stir to coat. Continue cooking over medium-low heat for 2-3 minutes until the sauce has thickened and is coating each piece of pasta. The sauce will continue to thicken as it cools, so don't worry if it seems a little loose. You can also add some ground mustard and cayenne pepper to taste for an extra kick.
Finally, transfer the macaroni and cheese to a baking dish and top with breadcrumbs for a crunchy texture, if desired. Bake until bubbling and golden brown, about 15-20 minutes. If you like a crustier mac and cheese, you can broil the top for a few minutes until it reaches your desired colour and texture.
This recipe is a great weeknight option as it's quick and easy to prepare, and you can also prepare it in advance. Simply combine all the ingredients in a baking dish and let it sit in the fridge during the day, and it will cook in half the time!
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The best pasta shape
Macaroni and cheese is a beloved dish with a variety of recipes, but what is the best pasta shape to use? While some might argue that elbow macaroni is the classic choice, there are other shapes that can elevate this comfort food to new levels of deliciousness. Here are some factors to consider when choosing the best pasta shape for your creamy macaroni and cheese:
Pasta Shape and Sauce Adhesion
The first factor to consider is the shape of the pasta and how well it will hold onto the creamy cheese sauce. Elbow macaroni, with its short, curved tubes, provides a good amount of surface area for the sauce to cling to. Cavatappi, with its telephone-cord-like shape, also offers a similar advantage and can make the dish more fun to eat. Other pasta shapes that provide a good amount of surface area for sauce adhesion include penne, fusilli, and rotini.
Cooking Time and Texture
The cooking time and texture of the pasta are also important considerations. You want to choose a pasta shape that has a similar cooking time to elbow macaroni to ensure even cooking. Additionally, consider the texture you want to achieve. If you prefer a firmer bite, opt for pasta shapes that are slightly thicker or have ridges, such as penne or rigatoni. If you like your pasta softer, thinner pasta shapes like fusilli or cavatappi might be a better choice.
Presentation and Visual Appeal
The visual appeal of the dish is also a factor to consider. Some pasta shapes can add a certain elegance or uniqueness to the presentation of your macaroni and cheese. For example, using conchiglie (shells) or farfalle (bow ties) can create an interesting visual effect. If you're serving the dish at a dinner party or special occasion, choosing a pasta shape that adds a bit of sophistication or whimsy can enhance the overall dining experience.
Availability and Cost
The availability and cost of the pasta shape are also practical considerations. Opt for pasta shapes that are readily available in your local grocery store or specialty food market. Certain shapes might be more affordable or accessible, depending on your location and budget.
Experimentation and Personal Preference
Lastly, don't be afraid to experiment with different pasta shapes and trust your personal preference. While elbow macaroni is traditional, branching out and trying new shapes can lead to delightful discoveries. Remember, the best pasta shape for creamy macaroni and cheese is ultimately the one that brings you the most joy and satisfaction when you take that first bite!
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Broiling the top
Broiling is a great way to add some extra colour and crispiness to your macaroni and cheese. Here's a step-by-step guide to achieving the perfect broiled top:
Step 1: Choose the Right Equipment
Pyrex is a common choice for broiling, but it's important to use it with care. Pyrex has a lower thermal shock resistance, so it's best to handle it with caution. If you're using a Pyrex dish, keep a close eye on it to prevent any cracking or breakage.
Step 2: Prepare the Macaroni and Cheese
Follow your favourite recipe to prepare the macaroni and cheese. When it's ready to be broiled, remove it from the oven and carefully discard the aluminium foil. This step ensures that the top of your macaroni and cheese is exposed for broiling.
Step 3: Add the Final Layer of Cheese
For an extra cheesy and delicious treat, top the macaroni mixture with shredded cheese. You can use cheddar, Colby Jack, or a combination of both. This additional layer of cheese will melt and brown under the broiler, creating a decadent and flavourful crust.
Step 4: Broil to Perfection
Place the macaroni and cheese on the top rack of the oven and broil until the cheese is browned. This process should take around 3 to 5 minutes. Keep a close eye on it, as the cheese can go from golden to burnt very quickly. You're aiming for a beautifully browned and crispy top.
Step 5: Cooling and Serving
Once the cheese is perfectly broiled, remove the dish from the oven and let it cool. This step is important, as it allows the macaroni and cheese to set and firm up. It should cool for about 10 to 15 minutes. Then, serve it warm to your eager guests!
By following these steps, you'll achieve a creamy and gooey macaroni and cheese with a delightful crust on top. Enjoy the ultimate comfort food and impress your taste buds!
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Making it less salty
To make the New York Times creamy macaroni and cheese recipe less salty, you can make a few adjustments to the ingredients and their preparation. Here are some detailed instructions to achieve a less salty version of the dish:
Choosing the Right Cheese
Select cheeses with lower salt content as the main ingredient. While some recipes call for a blend of cheeses, opt for milder varieties with less salt, such as a sharp Cheddar, Colby Jack, or a Mexican-style blend. Avoid overly salty options like Gouda, or use them sparingly as a topping rather than mixing them into the sauce.
Adjusting Seasoning
When seasoning the dish with salt, start with a small amount and gradually add more to taste. Remember that you can always add more salt, but it's challenging to reverse if you've added too much. Taste the sauce at each step of the seasoning process to ensure it aligns with your preference.
Pasta Water
Instead of heavily salting the pasta water, as some recipes suggest, reduce the amount of salt you add. Alternatively, you can cook the pasta in unsalted water to minimize the overall salt content of the dish. Remember that the pasta will continue to absorb flavours as it cooks in the sauce, so you can still achieve a well-seasoned dish without excessive salt.
Ingredient Proportions
Consider adjusting the proportions of the ingredients to balance the saltiness. For example, increase the amount of milk or pasta water used in the sauce to dilute the salty flavours. You can also add more cheese to balance out the saltiness, but be mindful of the overall texture, as too much cheese can make the sauce greasy.
Toppings
When choosing toppings for your macaroni and cheese, opt for unsalted or low-sodium options. For example, use unsalted butter or breadcrumbs without added salt. If you're using salty toppings like bacon, use them sparingly or consider omitting them altogether.
Remember, the key is to gradually adjust the salt content, tasting as you go, to ensure you don't oversalt the dish. By making these adjustments, you can create a less salty version of the New York Times creamy macaroni and cheese recipe while still enjoying a delicious and well-seasoned comfort food.
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Frequently asked questions
A combination of Cheddar, Velveeta, Pecorino Romano, and cream cheese is recommended for a creamy macaroni and cheese.
Yes, you can use other types of cheese such as smoked gouda, sharp cheddar, and Colby Jack.
Bake the macaroni and cheese until bubbling at the edges, typically between 15 to 20 minutes.
Yes, you can prepare the dish up to the step before baking, then cover and refrigerate for up to 3 days before baking.
If you're doubling the recipe, use a deep half pan and adjust the baking time accordingly. Keep in mind that the bake will take longer, and you may need to turn the macaroni and cheese before it sets.
