Patrick Oconnell
Macaroni and cheese is a classic comfort food that's easy to make and enjoyed by many. The key to a great mac and cheese is a smooth and creamy cheese sauce. The sauce typically starts with a roux, a mixture of butter and flour, cooked over medium heat until bubbling. Milk is then added and whisked in, followed by cheese, to create a thick and creamy sauce. The type of cheese is a matter of preference, with cheddar being a popular choice, but it's recommended to shred your own block of cheese for a smoother sauce. Additional ingredients like garlic powder, mustard, and cayenne pepper can be added for extra flavour, and the sauce can be baked or simply poured over cooked macaroni.
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni, any bite-sized pasta |
| Butter | Salted or unsalted |
| Cheese | Cheddar, white cheddar, American, Asiago |
| Spices | Cayenne, white pepper, garlic powder, onion powder, ground mustard, paprika |
| Other Ingredients | Milk, vegetable oil, flour, bread crumbs, sour cream, Greek yogurt, Worcestershire sauce, Dijon mustard |
| Baking Temperature | 325 degrees Fahrenheit, 350 degrees Fahrenheit |
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What You'll Learn
Use a good-quality cheese
When making macaroni cheese, it's important to use good-quality cheese. While you can use any type of cheese, cheddar is the most popular choice. The higher quality the cheddar, the better. Aged cheddar will give your sauce a more pronounced flavour. If you want a white cheese sauce, simply swap the cheddar for white cheddar.
You can also experiment with different types of cheese. For example, one source recommends using cheddar, American cheese, and Asiago. Another suggests using pepper jack cheese for a gluten-free option.
To ensure the best flavour and texture, it's recommended to shred the cheese yourself. Pre-shredded cheese is often coated in an anti-caking agent, which can make the sauce gritty. Freshly shredded cheese will melt better and give your sauce a smoother texture.
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Make a bechamel sauce
To make a good cheese sauce for macaroni, you'll need to start by making a bechamel sauce. This is a basic sauce that can be flavoured in different ways, so it's a great starting point for your mac and cheese.
Here's how to make a bechamel sauce:
Start by making a roux. This is a mixture of equal parts butter and flour that is used to create a thick sauce. Melt the butter in a saucepan over medium heat—do not let it brown. Then, whisk in the flour until you have a smooth paste. Cook this mixture, known as a roux, for about 60 seconds, whisking frequently. You should start to smell a nutty aroma.
Next, slowly add milk and whisk vigorously to prevent lumps. Warming the milk slightly before adding it can help create a smoother sauce. Keep adding milk and whisking until all the milk is incorporated and the sauce has thickened. Keep the heat medium to prevent the milk from burning.
Once the sauce has thickened, it's time to add the cheese. Remove the saucepan from the heat and gradually add shredded cheese, stirring until it's melted and combined before adding the next handful. Keep adding cheese and stirring until you've added all the cheese you want. You can use any type of cheese you like, but sharper cheddars tend to add more flavour.
And that's it! You've made a bechamel sauce. Now you can add some extra flavourings like garlic powder, onion powder, mustard, paprika, or cayenne pepper. Just stir these into the sauce until well combined.
Now you have a delicious cheese sauce for your macaroni! Simply toss cooked macaroni with the sauce and serve, or bake it in the oven for a heartier dish. Enjoy!
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Make a roux
Making a good cheese sauce for macaroni starts with making a roux. A roux is a mixture of fat (usually butter) and flour that is used to create thick sauces. To make a roux, start by melting the butter over medium heat in a saucepan. Do not let the butter brown. Then, add the dry ingredients—flour, salt, and garlic powder—and whisk until the mixture is smooth. You can also add pepper to the roux at this stage.
Cook the roux for about 60 seconds, until it starts to bubble. You should whisk the mixture pretty often to ensure that it cooks evenly. You will know the roux is ready when it starts to smell nutty. After the roux has cooked for 60 seconds, slowly add the milk, whisking constantly to prevent lumps from forming. Warming the milk before adding it can help with this. Continue to cook and stir until the mixture is smooth and bubbling, being careful not to let the milk burn.
Once the milk is incorporated and the sauce has thickened, you can begin adding the cheese. Slowly stir in the shredded cheese until it is smooth and melted. It is best to grate your own cheese, as pre-shredded cheese may not incorporate into the mixture as well and can make the texture of the sauce gritty.
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Add spices and flavourings
A good cheese sauce for macaroni is all about balancing the rich, creamy flavours with a hint of spice.
A basic cheese sauce is made with a roux—a mixture of butter and flour—and milk, with cheese added at the end. To add some extra flavour to your sauce, you can add spices and flavourings.
Garlic powder is a popular addition to macaroni cheese sauce, adding a subtle touch of flavour that isn't too overpowering for kids. Onion powder is another great option for a similar savoury kick.
If you like your mac and cheese with a bit of a kick, cayenne pepper is a popular choice, adding a nice bit of spice to balance the creaminess of the sauce. You could also add some ground mustard, which will give a nice tang to the sauce. A small amount of dijon mustard can also be a great addition, adding a bit of spice and tanginess.
For a more well-rounded, savoury flavour, you can add some Worcestershire sauce to your cheese sauce. You could also try adding some paprika, which will give a nice, subtle smokiness to the sauce.
Don't be afraid to experiment with different spices and flavourings to find your perfect combination. Just remember to add a little at a time, tasting as you go, to avoid overpowering the delicate flavour of the cheese sauce.
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Bake or don't bake
To make a good cheese sauce for macaroni, you'll need butter, flour, milk, and cheese. Some recipes also call for sour cream or Greek yoghurt, and spices such as garlic powder, onion powder, ground mustard, paprika, and cayenne and white pepper.
The first step is to make a roux, which is a mixture of butter and flour that is used to thicken the sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour until smooth. Cook this mixture for about a minute, until it turns golden and begins to smell nutty or toasted.
Next, slowly whisk in the milk to create a béchamel sauce. Add the milk a little at a time, whisking continuously to prevent lumps. You can also add sour cream or Greek yoghurt at this stage for extra creaminess. Continue to cook the sauce over medium heat, whisking frequently, until it thickens.
Now it's time to add the cheese. Shredded cheese will melt better and give a smoother texture to the sauce. Add the cheese a little at a time, stirring well after each addition to ensure it melts fully into the sauce. Season the sauce with salt and pepper to taste.
Finally, decide whether to bake your macaroni and cheese or not. Baking will give you a crispy top and a creamy, soft bottom. However, it's important not to bake it for too long, or the macaroni may dry out. If you choose to bake it, pour the cooked macaroni into a buttered baking dish, top with extra cheese, and bake at 350°F (177°C) for 15-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
If you don't want to bake it, simply stir the cooked macaroni into the cheese sauce until coated, and serve. This method is quicker and easier, resulting in a creamy and cheesy dish that's ready in just 15 minutes.
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Frequently asked questions
You will need butter, flour, milk, and cheese. Some recipes also call for garlic powder, onion powder, ground mustard, paprika, and cayenne pepper.
Cheddar cheese is the most popular choice. For a white cheese sauce, use white cheddar.
Yes. Pre-shredded cheese is coated in an anti-caking agent that can make the texture of the sauce gritty.
First, make a roux by melting butter and whisking in flour. Then, slowly add milk and whisk until smooth. Finally, add the cheese and stir until melted.
Yes, you can store the sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 6 months.
