Frederic Melton
Macaroni and cheese is a beloved comfort food for many, but the question of whether to use singles cheese is a matter of personal preference. Some people prefer the convenience of pre-sliced cheese, while others argue that freshly grated cheese melts better and provides a smoother sauce. Ultimately, the type of cheese you use may depend on your desired level of convenience and creaminess. For a simple, inexpensive option, shredded cheddar cheese or American cheese slices can be added to the sauce. However, if you're looking for a more sophisticated flavor profile, you might experiment with combinations like Gruyere and mozzarella or cheddar and Gruyere.
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What You'll Learn
The best type of cheese to use
The type of cheese you use in your macaroni and cheese is entirely up to you and your personal preference. However, there are some varieties that are more popular than others.
Cheddar is a popular choice, and you can use mild, medium or sharp cheddar, depending on your taste. It melts smoothly and can be grated or shredded. American cheese is another common choice, and it melts well, too. You can use slices from the deli counter or go for Kraft Deli slices.
For a more sophisticated flavour, Gruyere is a good option. It has superior melting qualities, making it perfect for a creamy sauce. Mozzarella is another cheese with excellent melting qualities, and it can add a stringy, stretchy texture to your macaroni and cheese.
If you want to get creative, you could try using smoked gouda, Swiss, Monterey Jack, Colby Jack, or Colby. For a more intense flavour, you could add some Parmesan on top of your macaroni and cheese before baking.
It is recommended that you grate your own cheese, as pre-shredded cheese may not incorporate as well into the sauce and can make it grainy.
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How to make a cheese sauce
A good cheese sauce can be made in under 10 minutes with a few simple ingredients. The basic ingredients are butter, flour, milk, and cheese.
First, melt butter in a saucepan over medium heat. The amount of butter used will depend on how much sauce you want to make, but a good rule of thumb is 2 tablespoons of butter for a medium-sized saucepan.
Once the butter is melted, whisk in an equal amount of flour (about 2 tablespoons) until it forms a paste. This mixture is called a roux and is used as a thickening agent.
Slowly add milk to the roux, stirring constantly to avoid lumps. The amount of milk added will depend on the desired thickness of the sauce, but a good rule of thumb is to use 1 cup of milk for a medium-sized batch.
Finally, add the cheese. It is important to use freshly grated cheese, as pre-shredded cheese can make the sauce grainy. Again, the amount of cheese added will depend on the desired thickness and flavour of the sauce, but a good starting point is to use 2 cups of shredded cheese. Stir until the cheese is melted and smooth.
If the sauce becomes too thick, a splash of milk can be added to thin it out. Conversely, if the sauce is too thin, more cheese can be added.
This basic cheese sauce can be used in a variety of dishes, such as macaroni and cheese, nachos, or as a dip for pretzel bites or vegetables.
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How to prepare the macaroni
Preparing macaroni is a straightforward process, and you can make it your own by adding different types of cheese, vegetables, and spices. Here is a step-by-step guide on how to prepare delicious macaroni:
Choose Your Ingredients:
Firstly, gather your ingredients. The beauty of macaroni is that you can be flexible with your choices. For a simple macaroni and cheese, you will need macaroni pasta, butter, flour, milk, and cheese. You can use any short pasta variety for macaroni, such as elbow macaroni, penne, fusilli, or rigatoni. When it comes to cheese, Cheddar is a popular choice, but you can experiment with combinations like Gruyere and mozzarella or use Italian-style blends. Freshly grate your cheese for the best results.
Cook the Pasta:
Start by bringing a pot of water to a boil. Add a pinch of salt to the water, and then cook your chosen pasta until it is al dente, which means it should still have a bite to it and not be too soft. Drain the pasta once it's cooked, but don't rinse it. You can lightly coat the cooked pasta with butter to prevent it from absorbing too much liquid and becoming bloated during baking.
Make the Roux:
While the pasta is cooking, melt butter in a separate saucepan over medium heat. Add an equal amount of flour to the melted butter to create a roux, which will thicken your sauce. Stir the mixture until it is smooth. You can also add salt and pepper to taste at this stage.
Add Milk and Cheese:
Slowly pour milk into the roux, stirring constantly to avoid lumps. Keep stirring until the mixture is smooth and bubbling. Be careful not to let the milk burn. Now, slowly add your grated cheese to the sauce and stir until it is completely melted and combined. You can adjust the cheese quantity to your preference, and remember to keep an eye on the sauce as milk burns easily.
Combine and Serve:
Finally, combine the cooked pasta with the cheese sauce. Stir until the pasta is evenly coated in the sauce. You can serve it as-is for a creamy stovetop mac and cheese, or you can bake it for a bubbly, golden dish. If baking, top the macaroni with breadcrumbs, Parmesan, or crushed crackers, and bake at 350 degrees Fahrenheit (177 degrees Celsius) for about 15 minutes.
Macaroni is a versatile dish, and you can add various ingredients to make it your signature creation. You can try adding vegetables like onions, tomatoes, carrots, bell peppers, or peas for a nutritious boost. Spices like red chilli powder, garam masala, or dried herbs can also enhance the flavour.
Enjoy your homemade macaroni, and feel free to experiment with different ingredients and flavours!
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Whether to bake or not to bake
If you're short on time or don't want to bother with baking, you can simply make your macaroni and cheese on the stovetop. Start by boiling your pasta until it's al dente, then drain it and set it aside. Next, make your cheese sauce by melting butter in a saucepan, adding flour to create a roux, and slowly whisking in milk until you have a smooth and thick sauce. Finally, stir in your shredded cheese until it's melted and combined with the sauce. Now, you can either serve your mac and cheese as it is, or you can top it with extra cheese and breadcrumbs, crushed crackers, or other toppings and pop it under the broiler for a few minutes to get a crispy, cheesy crust.
On the other hand, if you have a bit more time and want to go for the classic baked mac and cheese, there are a few different approaches you can take. One option is to cook your pasta until it's very firm or slightly undercooked, drain it, and then combine it with your cheese sauce. Transfer the mixture to a baking dish, top with more shredded cheese, and bake until bubbly and golden brown. This method creates a creamy, cheesy mac and cheese with a crunchy top.
Another option is to assemble your mac and cheese ahead of time by tossing the cooked pasta with the cheese sauce and adding any desired toppings. You can then refrigerate or freeze this unbaked mac and cheese for up to a few days before baking it. This approach is convenient if you're preparing a meal in advance, and it can also help prevent the pasta from absorbing too much liquid, resulting in bloated or overcooked pasta.
When it comes to baking temperatures and times, there is some flexibility. Most recipes call for baking mac and cheese at around 350 degrees Fahrenheit for 15 to 30 minutes, but you may need to adjust this based on your preferences and the specific recipe you're following.
In conclusion, whether you choose to bake or not to bake your mac and cheese is up to you. Both methods can result in delicious, cheesy goodness, so feel free to experiment and find the technique that best suits your taste and time constraints.
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How to store leftovers
Leftover mac and cheese should be stored in the fridge or freezer. To store in the refrigerator, portion out the mac and cheese into individual servings and place them in an airtight container. According to the USDA, food stored in a refrigerator set at 40 degrees Fahrenheit or lower should be eaten within three to four days.
If you want to keep your leftovers beyond a few days, you can freeze them. To do so, make sure your cooked macaroni and cheese has cooled to room temperature. Then, transfer it to an airtight container or wrap it tightly with plastic and aluminum foil to avoid freezer burn. It can be stored in the freezer for up to three months.
When you're ready to reheat your mac and cheese, only heat the portion that you want to eat. Frozen mac and cheese can be reheated straight from the freezer in the oven or after defrosting in the fridge or on the counter. Reheat in the microwave, oven, or on the stovetop. Add a splash of milk or a pat of butter if the pasta is drying out, and use this time to add extra cheese or seasonings.
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Frequently asked questions
You can use any type of cheese you like, but cheddar, gouda, mozzarella, and American cheese are common choices. For a more sophisticated flavour, try gruyere.
There's no such thing as too much cheese. You can add as much as you like, but a good rule of thumb is to use around 3-3.5 cups of cheese for a stovetop mac and cheese.
Yes, you can make it ahead of time and refrigerate it for up to two days before baking. However, it may lose some of its creaminess. To prevent this, you can increase the amount of sauce you make.
