Frederic Melton
Macaroni and cheese is a beloved comfort food, but getting the cheese sauce just right can be tricky. The type of cheese you use is important, as some melt better than others. For example, cheddar has a great flavour but doesn't always melt smoothly and can make the sauce grainy. To avoid this, you can mix in a cheese with a milder flavour that melts more easily, like Monterey Jack, or use pre-shredded cheese. The way you prepare the cheese also matters; grating your own cheese is recommended because pre-shredded cheese often contains anti-clumping agents and preservatives that can affect its ability to melt. Finally, technique comes into play. A bechamel sauce or a roux can help to create a smooth, creamy cheese sauce.
Characteristics of melting cheese for macaroni and cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar, American, Cream Cheese, Monterrey Jack, Gruyere, Colby, or Velveeta |
| Cheese Preparation | Shredded, grated, or coated with corn starch |
| Cooking Method | Boiling, baking, or stovetop |
| Additional Ingredients | Butter, milk, flour, mustard, salt, pepper, pasta water |
| Equipment | Large pot, colander, pan, baking dish, oven, or microwave |
| Texture | Smooth, creamy, silky, or cheesy |
| Taste | Sharp, mild, or spicy |
| Colour | Golden or yellow |
| Storage | Refrigerate leftovers or store in an airtight container for up to 3 days |
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What You'll Learn
Use a mix of cheeses
When making macaroni and cheese, the type of cheese you use is crucial. The wrong cheese can make or break your mac and cheese sauce. The cheese you choose will affect both the taste and texture of the sauce.
Cheddar is a popular choice for macaroni and cheese. Sharp cheddar, in particular, strikes just the right balance between meltability and flavor. It has a classic taste that is expected with mac and cheese. However, cheddar is not a smooth-melting cheese and tends to separate. To prevent this, you can mix it with a cheese that has a milder flavor but melts better, such as Monterey Jack, Colby, or Gruyere. These cheeses will help create a smoother sauce while still allowing the flavor of the cheddar to shine through.
Another option is to use a combination of cheeses with different melting points. For example, you can mix a younger, milder cheese with an older, more mature cheese like Parmesan or Parmigiano Reggiano. The younger cheese will provide a creamy texture, while the older cheese will add a salty depth of flavor. You can also mix in a small amount of a strong-flavored cheese like blue cheese or goat cheese to add a punch of flavor to your sauce.
If you're looking for a more indulgent and creamy option, consider adding cream cheese to your sauce. It melts down easily and helps keep the sauce smooth with just the right amount of salt and tang. You can also try using Brie, which has a high-fat content that creates an incredibly silky sauce. Just be sure to remove the rind first and add the Brie in small pieces near the end of cooking to prevent it from separating.
When mixing cheeses for macaroni and cheese, it's important to avoid pre-shredded cheese. These often contain anti-caking agents or preservatives that can affect the melting ability of the cheese and lead to a gritty or lumpy sauce. Instead, buy blocks of cheese and grate them yourself to ensure the best melting results.
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Shred your own cheese
Shredding your own cheese for macaroni and cheese is a great way to ensure a superior flavour and texture. While pre-shredded cheese is convenient, it often contains additives and preservatives like cellulose, a plant fibre, to prevent clumping and extend its shelf life. These anti-caking agents can affect the taste and texture of your macaroni and cheese.
Freshly shredded cheese, on the other hand, has a richer and more pronounced flavour. It melts more evenly and creates a creamier consistency, which is ideal for macaroni and cheese. The smaller shreds of cheese are surrounded by the sauce, allowing them to mix out instead of clumping together. This also helps the cheese to melt faster, which is especially important for drier cheeses.
Shredding your own cheese also has cost benefits. Cheese blocks are often sold at a lower price per pound compared to their pre-shredded counterparts, and you get more cheese for your money. Pre-shredded cheese is often sold in smaller quantities and can spoil faster due to increased exposure to air.
If you're worried about the manual labour involved in shredding your own cheese, consider using a food processor. Most food processors come with an attachment that can shred a block of cheese in seconds, making it a quick and easy process.
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Avoid aged cheeses
When making macaroni and cheese, it is important to consider the type of cheese you are using. Aged cheeses, for example, are likely to make your mac and cheese gritty. This is because, as cheese ages, its proteins tend to form tighter and tighter clumps, making them less effective at binding fat and water together in a smooth matrix.
Aged cheeses go through a process called proteolysis, in which bonds between individual casein molecules are “snipped,”, allowing the clusters to unwind and bind with other casein molecules, forming a matrix. With time, the proteins bond together tighter, forming a stronger network that requires more heat to melt and is less flexible when melted. This can result in more separated fat and clumps, which can make your mac and cheese grainy and less creamy.
The level of acid in the cheese also affects its melting properties. Acid is often produced as cheese ages, and a high level of acid development will cause the casein micelles to attract to each other and aggregate together, making the cheese less likely to melt.
Therefore, when making macaroni and cheese, it is best to avoid aged cheeses and opt for younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack, which are more reliable melters. If you do want to use an aged cheese, you can try adding moisture or starch to help improve its melting capabilities.
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Add starchy pasta water
When making macaroni and cheese, adding starchy pasta water is a great way to ensure your sauce is creamy and clings to the pasta. As the noodles boil, the water becomes starchy and flavourful. By using this water in your sauce, you can avoid the sauce becoming too thick and gummy.
To make the most of the starch, cook your pasta in a small volume of water. This will ensure the starch is concentrated. You only need to add enough cold water to cover the pasta. As the pasta cooks, it will shed starch, and you want to keep as much of this in the pot as possible.
When your pasta is almost cooked to al dente, there should only be a small volume of water left. At this point, you can add your milk and cheese. The starch in the water will help the cheese to form a creamy emulsion.
If you have cooked your pasta separately from your sauce, be sure to save a cup of the starchy pasta water before draining your pasta. You can then stir this into your sauce to get your desired consistency. Adding the starchy water will also help the sauce to stick to the pasta.
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Bake in the oven
To make macaroni and cheese, you'll first need to cook the macaroni. Bring a large pot of lightly salted water to a boil and cook the macaroni until it's al dente or firm to the bite. Be careful not to overcook the pasta at this stage, as it will continue to cook in the oven. Drain the macaroni and set it aside.
Next, you'll make the cheese sauce. Melt butter in a saucepan over medium heat, then add flour, salt, and pepper, stirring until smooth. Slowly pour in milk and stir continuously until the mixture is smooth and bubbling, being careful not to let it burn.
Now for the cheese! For the creamiest, smoothest sauce, it's best to grate your own cheese. Pre-shredded cheese often contains additives that prevent it from melting as smoothly and evenly. High-quality aged cheddar cheese will give you a stronger taste and smoother texture. Add the cheese to the saucepan a handful at a time, stirring until it's completely melted before adding more. Keep the heat low to avoid the cheese sauce becoming grainy.
Once your cheese sauce is ready, combine it with the cooked macaroni, stirring until the pasta is evenly coated. Pour the mixture into a lightly greased baking dish. For an extra crispy top, sprinkle some cheese over the top before baking.
Finally, bake your macaroni and cheese in the oven until the cheese is melted and bubbly. Bake at 325-350 degrees Fahrenheit for 20-45 minutes, keeping an eye on it to ensure it doesn't dry out. Your macaroni and cheese should be golden brown and crispy on top when it's ready.
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Frequently asked questions
Cheddar is a popular choice for macaroni and cheese, but it tends to separate and become grainy. To avoid this, mix your cheddar with a cheese that melts better, like Monterey Jack, Colby, or Gruyere. You could also use American cheese or cream cheese to amp up the velvet texture.
To melt the cheese, first create a roux by heating butter or oil and then adding flour. Whisk this over heat until it forms a ball. Then, add milk and whisk until you get a thick pudding consistency. Finally, melt the cheese into the sauce.
Clumping can occur when using pre-shredded cheese, so it is best to shred your own cheese. If you do use pre-shredded cheese, coat it with corn starch before adding it to the dairy to help it melt better.
The ratio of cheese to other ingredients may vary depending on personal preference, but a good starting point is to use 3 cups of shredded cheese for every 2 cups of macaroni. You can then adjust the amount of cheese used in the future based on your desired level of creaminess.
