Kamil Perry
Macaroni and cheese is a beloved comfort food, but the process of making it can be tricky. The key to a great mac and cheese is a combination of creaminess and crunch. While the cheese sauce should be smooth and creamy, the topping should be crispy and golden. The type of pasta used is also important, as it should have a lot of surface area to hold the cheese sauce. Elbow macaroni is a popular choice, but some people prefer cavatappi or another pasta with a corkscrew shape. To achieve the perfect cheese sauce, it is recommended to use freshly grated cheese and add it off the heat to prevent the sauce from separating.
| Characteristics | Values |
|---|---|
| Pasta | Elbow macaroni, cavatappi, penne, or any pasta with a lot of surface area to hold the cheese sauce |
| Salt | Kosher salt is preferable, iodized or sea salt can also be used |
| Cheese | Cheddar, Colby, Monterey Jack, Fontina, mild cheddar, pepper jack, Gruyère, Parmesan, Italian-style blend, or any melty cheese |
| Toppings | Breadcrumbs, olive oil, butter, bread, baguette chunks, or extra cheese |
| Seasonings | Mustard powder, mustard, salt, pepper, or other seasonings |
| Thickening Agent | Roux (made with butter, flour, and milk), or flour mixed with milk |
| Baking | Bake at 350°F for 30 minutes, then uncover and bake for an additional 15-20 minutes until the top is golden and bubbly |
| Storage | Leftovers can be stored in the refrigerator for up to 3 days or in the freezer before baking |
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What You'll Learn
Choosing the right pasta
Macaroni and cheese is a classic dish, especially in the United States, but it's easy to get it wrong. One of the most important components of a good mac and cheese is the pasta. While it may be tempting to just grab whatever's in the house, the shape and type of pasta you use can make or break the dish.
Firstly, dried pasta is always the superior choice when cooking macaroni and cheese. This is because dried pasta holds its structure better than fresh pasta, which is important when making a thick and heavy cheese sauce.
When it comes to shape, you'll want to avoid long, thin, and smooth pasta shapes like spaghetti, angel hair, linguine, and fettuccine. These don't hold the sauce well. Instead, opt for short, ridged, and hollow pasta shapes with plenty of texture, such as:
- Elbow macaroni
- Cavatappi (also known as double elbows or corkscrews)
- Lumache (shell-shaped pasta with ridges, also known as shellbows or snails)
- Radiatori
- Shells
- Penne
- Ziti
- Campanelle
These shapes have deep grooves, pockets, and ridges that help each noodle catch and hold the cheese sauce, ensuring the perfect ratio of pasta to sauce in every bite.
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Preparing the cheese sauce
To make the cheese sauce, start by melting butter in a saucepan over medium heat. Once melted, add flour, salt, pepper, and garlic powder, and whisk until smooth. This mixture is called a roux, which is a thickening agent made of one part fat and one part flour. It usually takes about 1-2 minutes to create a roux.
Next, slowly pour in the milk, stirring continuously to prevent lumps from forming in the sauce. Continue to cook and stir until the mixture is smooth and bubbling, which should take about 5 minutes. Be careful not to let the milk burn.
Once the mixture has thickened, remove it from the heat and stir in the shredded cheese. It is recommended to use freshly grated sharp cheddar cheese for a bold, tangy flavor. However, you can also experiment with other types of cheese, such as Gruyere, Monterey Jack, Parmesan, or Mozzarella. Add the cheese slowly and stir until it is completely melted and the sauce is silky smooth.
You can make the cheese sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to use, gently reheat the sauce over low heat, stirring constantly to prevent separation.
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Combining pasta and sauce
To make the sauce, start by creating a roux, a thickening agent made of one part fat and one part flour. First, melt butter in a saucepan over medium heat, then add flour, salt, and pepper, stirring until smooth. Next, slowly pour in milk and continue to stir until the mixture is smooth and bubbling. Be careful not to let the milk burn.
Once the roux is ready, it's time to add the cheese. Slowly stir in shredded cheese until it is fully incorporated and the sauce is smooth and melted. You can use a single type of cheese or a combination of cheeses, such as sharp Cheddar, Monterey Jack, Colby, Gruyere, or mozzarella. It is best to grate the cheese yourself as pre-shredded cheese may not melt as smoothly.
At this point, you can add salt, pepper, and any other desired seasonings to taste. If you want a tangier sauce, you can add dry mustard. You can also add an egg to the sauce to make it smoother and richer. Finally, pour the cooked pasta into the sauce and stir until the pasta is evenly coated.
If you are making stovetop mac and cheese, serve immediately while still warm. For baked mac and cheese, transfer the pasta and sauce to a baking dish, top with extra cheese, and bake at 350°F for 20 to 30 minutes.
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Baking for a crunchy topping
Macaroni and cheese is a classic comfort food that can be made in various ways to suit individual tastes. One popular way to elevate this dish is by adding a crunchy topping. This can be done by baking the macaroni and cheese in the oven.
One way to achieve a crunchy topping is to use breadcrumbs. You can make your own breadcrumbs by crushing slices of stale bread, or you can use Japanese Panko crumbs for extra crunch and texture. For a more basic option, simply use plain or seasoned varieties. To make the topping, melt butter in a frying pan, add garlic, and sauté over low heat for 30 seconds. Then, add the breadcrumbs and cook until slightly toasted. Sprinkle this mixture over your macaroni and cheese before baking it in the oven.
Another option for a crunchy topping is to use crushed-up potato chips. If you're making a seafood mac and cheese, for example, you could use "crab" potato chips tossed with Chesapeake Bay Crab Seasoning. You can also use crushed-up cheese sticks or crisps, such as cheddar or Asiago varieties.
If you're looking for a simpler approach, you can just add a layer of cheese on top of your macaroni and cheese before baking it. This will create a crispy, golden topping that pairs perfectly with the creamy, soft bottom. You can also sprinkle French fried onions on top during the last 5 minutes in the oven for an extra crunchy element.
When baking your macaroni and cheese for a crunchy topping, it's important not to overbake it. Aim for around 10-15 minutes in a preheated oven at 200C/400F. This will allow the topping to crisp up without drying out the sauce. Additionally, make sure to use freshly grated cheese in your recipe to avoid a grainy sauce.
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Serving and storing
Macaroni and cheese is best served hot and can be enjoyed as soon as the pasta is coated in the cheese sauce. For a thicker sauce, add more macaroni. You can also never have enough cheese, so feel free to add some extra! If you prefer your mac and cheese baked, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for 15 to 20 minutes at 350°F, until the top is golden and the interior is bubbly.
Leftover mac and cheese can be stored in the refrigerator for up to three days. Make sure to cover it tightly or store it in an airtight container. If you want to prepare the dish in advance, you can assemble the unbaked mac and cheese, cover it with foil, and refrigerate it for up to two days. When you're ready to bake it, remove it from the fridge 30 minutes beforehand and bake according to your recipe.
You can also freeze mac and cheese before baking it. Just make sure to defrost it thoroughly before baking.
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Frequently asked questions
To avoid a grainy cheese sauce, use freshly grated cheese instead of pre-shredded cheese. Add the cheese a handful at a time, stirring until it melts before adding more. Also, make sure your burner is on low heat.
Elbow macaroni is a popular choice, but you can use any pasta with lots of surface area to hold the cheese sauce. Cavatappi is a good option, as it has a corkscrew shape that will catch and hold onto the sauce.
A roux is a thickening agent made of one part fat and one part flour. It is typically used in macaroni and cheese recipes, but you can skip it if you want a simpler recipe. Instead, whisk a little flour with some of the milk before adding it to the pan to thicken the sauce.
Leftover macaroni and cheese will stay good for up to three days in the refrigerator if stored in an airtight container. It can also be frozen before baking and defrosted when you're ready to cook it.
