Kamil Perry
Macaroni and cheese is a beloved dish, but it can sometimes turn out bland. There are several ways to fix this. Firstly, it is important to salt the water used for cooking the pasta; this ensures the pasta itself is seasoned. Using dry pasta, rather than fresh, is also key to achieving the right texture. When it comes to the cheese sauce, a common mistake is using pre-shredded cheese, which can make the dish gritty due to the anti-clumping agents used. Instead, grate the cheese yourself and add a small amount of mustard powder or dijon mustard to the sauce for a flavour boost. For extra crunch, sprinkle the macaroni with breadcrumbs before baking.
How to fix bland macaroni and cheese
| Characteristics | Values |
|---|---|
| Type of pasta | Elbow macaroni or other small, groovy shapes like conchiglie (shells) and campanelle (bells) |
| Salt | Add a heaping tablespoon of kosher salt to the water |
| Cheese | Use strong, mature cheddar, Gruyere, Red Leicester, pecorino, parmesan, mozzarella, gorgonzola, mascarpone, or Boursin (garlic and herb) |
| Cheese preparation | Grate the cheese and avoid pre-shredded cheese with anti-clumping agents |
| Seasoning | Mustard powder, dijon mustard, onion powder, garlic powder, paprika, turmeric, nutmeg, black pepper, cayenne pepper |
| Toppings | Breadcrumbs, bacon, pulled pork, fried onion, broccoli, spinach, thyme, spring onions, parsley, pancetta, ketchup, hot sauce, Worcestershire sauce |
| Sauce preparation | Make a bechamel or white sauce, adding milk slowly to the roux while stirring constantly to avoid lumps |
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What You'll Learn
Use salt during the cooking process
Macaroni and cheese is a beloved comfort food, but it can easily become a bland and flavourless dish if not prepared correctly. One of the most important steps to ensuring your macaroni and cheese is full of flavour is to use salt during the cooking process.
Salt is essential to bringing out the flavours in your macaroni and cheese. It may seem like a simple step, but it can make a significant difference in the final taste of your dish. The type of salt you use is also important. It is recommended to use kosher salt, which has a more pronounced saltiness than regular table salt due to its larger crystal size and lack of additives.
When cooking the pasta, be sure to generously salt the water. This is crucial because pasta absorbs water as it cooks, and if the water is not properly salted, your pasta will be bland. The general rule of thumb is to use around 1½ tablespoons of kosher salt per pound of pasta. Bring the water to a rolling boil before adding the salt, as this will ensure that the salt seasons the pasta effectively without making it soggy.
In addition to salting the pasta water, you can also add salt directly to your cheese sauce. This will enhance the flavours of the cheese and other ingredients in your sauce. However, be mindful of the overall saltiness of your dish if you are using cheeses with higher sodium content, such as cheddar or Swiss cheese. In this case, you may need to reduce the amount of salt you add to the pasta water.
By using salt during the cooking process, you can ensure that your macaroni and cheese is seasoned adequately, preventing it from tasting bland. Remember to taste as you go and adjust seasoning as needed to create a delicious and flavourful macaroni and cheese.
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Choose the right pasta shape
Macaroni and cheese is a dish that's surprisingly easy to get wrong. One of the most important factors in getting it right is choosing the correct pasta shape.
When it comes to pasta shapes for mac and cheese, there are a few key things to keep in mind. Firstly, you want a shape that will hold its structure well when mixed with a thick and heavy cheese sauce. Secondly, you want a shape that will allow the sauce to penetrate the centre and outer portions, so that each bite is perfectly cheesy. Finally, a shape with grooves or ridges will help the sauce get into all the crevices of the pasta, maximising flavour.
With these considerations in mind, here are some of the best pasta shapes for mac and cheese:
- Elbow macaroni is one of the most popular shapes for this dish. These crook-shaped noodles are sturdy and allow the sauce to penetrate the centre, resulting in a perfectly cheesy bite every time.
- Cavatappi, also known as "double elbows" or "scooby doos", are short, ridged tubes shaped like a corkscrew. This shape holds sauce well and allows it to penetrate the centre and outer portions, making it perfect for mac and cheese.
- Lumache, also called "shellbows", are short, ridged, shell-shaped pasta that looks like snails. The pinched end is perfect for trapping sauces, making it a great choice for mac and cheese.
- Creste di Gallo, or medium and large shell pasta, are shaped like pockets or conch seashells, perfect for filling with cheese sauce. The hollow middle and fine ridges trap and hold the sauce, while the ruffled edges provide a delicious al dente bite.
- Gemelli has a corkscrew design that suits both heavy and light sauces. Its twisted shape adds a refined and fun spin to any mac and cheese dish.
While these are some of the most recommended shapes, ultimately, the best pasta shape for mac and cheese may come down to personal preference. So feel free to experiment with different options and find the one that suits your taste!
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Avoid pre-shredded cheese
While it may be convenient to use pre-shredded cheese, it is not the best option for mac and cheese. Pre-shredded cheese is coated in an anti-caking blend of starch, calcium sulfate, and natamycin, or cellulose, a fibre found in vegetables, fruits, plant leaves, and tree bark, to prevent the shreds from clumping together. While this coating is safe to consume, it can create a gritty texture and alter the taste of your mac and cheese. The cheese may melt, but the powder coating won't dissolve, leaving an unwanted pulp in your sauce.
The anti-caking agents can also affect how the cheese melts, resulting in a broken sauce that is cheesy but not saucy and gooey. The taste will be slightly different, more processed and pasty.
If you must use pre-shredded cheese, try choosing a cheese with a higher fat and moisture content to potentially offset the effects of the anti-caking ingredients. Additionally, you may need to add a splash of extra milk to get the right consistency for your sauce.
To achieve the best results, shred the cheese yourself. This will ensure a velvety consistency and maximum cheesy taste in your mac and cheese.
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Add milk slowly to the roux
To fix bland macaroni and cheese, you can try adding milk slowly to the roux while constantly stirring. This technique is crucial for preventing lumps in your béchamel-based cheese sauce. By adding the milk gradually and stirring continuously, you can avoid the formation of flour blobs and ensure a smooth, creamy sauce.
When making a béchamel-based cheese sauce, it is essential to add the milk slowly to the roux. A roux is a mixture of flour and fat, typically butter, that serves as a thickening agent for sauces. By adding milk slowly to the roux, you can create a smooth and creamy base for your macaroni and cheese.
The key to success is patience and a steady hand. Start by adding just a small amount of milk to the roux, whisking continuously to incorporate it fully before adding more. This gradual addition of milk ensures that the flour is properly hydrated and prevents the formation of lumps. It is crucial to maintain a consistent stirring motion to eliminate any potential pockets of flour that could later turn into lumps.
While adding the milk slowly is essential, it's equally important to stir constantly throughout the process. Use a whisk or a wooden spoon to vigorously mix the milk into the roux, ensuring that no lumps are forming. This step may take a bit of elbow grease, but it is well worth the effort for a silky smooth sauce.
Additionally, it's worth noting that while the temperature of the milk may not significantly impact the final outcome, it can affect the cooking process. Using cold milk can lengthen the cooking time and may cause messy splattering when added to a hot roux. Therefore, it is generally advisable to use room temperature or slightly warmed milk for a smoother and more controlled process.
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Include mustard
Mustard is a great way to add flavour to a bland macaroni and cheese dish. It is a secret wonder condiment that contains little to no salt, sugar, or calories. It is basically made from mustard seeds and vinegar.
The type of mustard you use in your macaroni and cheese is important. Some people prefer ground mustard or mustard powder to the prepared stuff. Mustard powder is said to taste more like horseradish than prepared yellow mustard. It is also important to note that you should not add so much mustard that your macaroni and cheese starts tasting like mustard. It should only be used to add a tangy bite to the dish. One source suggests that you should use no more than 2 teaspoons of mustard powder. Another source recommends using 1/2 teaspoon of English mustard per pound of pasta.
Dijon mustard is a popular choice for macaroni and cheese. It is known for its unique flavour that comes from using dry white wine. When added to macaroni and cheese, it balances things out and highlights the flavour of the cheese. It does not make the dish taste like mustard but simply enhances the cheese flavour. You can add up to a teaspoon of kosher salt (or half a teaspoon of table salt) for every pound of cheese in your macaroni and cheese.
You can add the mustard to the roux along with salt and pepper. You can also add other ingredients like butter, flour, milk, and cheese to make a cheese sauce.
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Frequently asked questions
Add a pinch of salt, or a teaspoon of dijon mustard, or both.
Dijon mustard is recommended, but mustard powder, or even a combination of both, will also work.
Try adding garlic powder, onion powder, paprika, turmeric, or cayenne pepper.
Elbow macaroni is the most popular shape for macaroni and cheese. Its shape is designed to hold thick, creamy sauces. Other alternatives include conchiglie (shells) and campanelle (bells).
Cheddar, Red Leicester, pecorino, parmesan, mozzarella, gorgonzola, or a combination of several cheeses.
