Frederic Melton
Macaroni and cheese is a classic comfort food that is versatile and easy to make. The dish consists of cooked macaroni mixed with a creamy cheese sauce. The sauce is typically made with a roux—a mixture of flour and fat—and milk, which is then thickened with cheese. While elbow macaroni is the most common type of pasta used for this dish, any small, short pasta shape can be used. The type of cheese used is also a matter of preference, but it should be an easy-melting variety, such as cheddar, Gruyère, or Monterey Jack.
| Characteristics | Values |
|---|---|
| Flour type | All-purpose flour |
| Flour quantity | Equal to the quantity of butter (4 tablespoons) |
| Flour's role | Thickening agent |
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What You'll Learn
What is a roux?
Macaroni and cheese is a versatile dish that can be made with a variety of cheeses and ingredients. The sauce is a crucial component of this dish, and a roux is often used as a base to thicken the sauce and bring its elements together.
A roux is a mixture of equal parts flour and fat, cooked together over low to medium heat. The flour is typically plain or all-purpose, while the fat can be unsalted butter, vegetable or canola oil, or even bacon fat. The mixture is heated and constantly stirred until the flour is fully incorporated and cooked, resulting in a uniform paste that coats the back of a spoon. The desired colour of the roux depends on its intended use and the flavour it will impart on the dish.
There are three main types of roux, distinguished by their colour: white, blonde, and brown. A white roux is cooked for a shorter duration, just until the raw flour smell dissipates, and is used in creamy béchamel sauces, which form the base of macaroni and cheese. It adds a characteristic richness to the dish without imparting a noticeable colour or flavour. A blonde roux is cooked slightly longer, developing a mild nutty flavour, and is used in velouté. The least common type is the brown roux, which is cooked until it reaches a chocolate colour, adding a distinct nutty richness to dishes like Cajun gumbo.
Making a roux can be tricky, and it may take some practice to get it right. Lumps can form when the flour packs together, but these can be broken up with a whisk or spatula. The mixture should be constantly stirred to prevent the flour from burning, and spices can be added to enhance the flavour. The desired colour and consistency of the roux will dictate how long it needs to be cooked.
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How to make a roux
To make a roux, you'll need butter, flour, and milk. The butter and flour are mixed together to form a paste, and then milk is added to create a thick and creamy sauce.
- Melt the butter in a medium saucepan over medium heat.
- Once the butter is melted, add the flour. Use a spatula or whisk to mix the flour and butter until you have a paste-like mixture.
- Now, add the milk. It is important that the milk is at room temperature or heated to a low temperature if it has been in the fridge.
- Add the milk to the roux a little at a time, making sure that each addition of milk is fully absorbed before adding more. Keep going until the roux becomes creamy and thick.
A roux is a mixture of butter and flour cooked together and used to thicken sauces. It is a key component in macaroni cheese, providing the base for the cheese sauce. It is important to let the roux cool a little before adding the cheese to avoid the fats separating from the solids.
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What type of flour to use
Macaroni and cheese is a versatile dish that can be adapted to your taste. The type of flour you use for your macaroni and cheese can vary depending on your preferences and what you have available. The most commonly used flour in the recipes I found is plain all-purpose flour. This is used to make a roux, which is a mixture of flour and fat that is cooked together and used to thicken sauces.
To make a roux, you will need to melt butter in a saucepan over medium heat. Once melted, whisk in the flour, salt, and pepper. The amount of flour you use should be equal to the amount of butter. For example, if you use 1/4 cup of butter, you should use 1/4 cup of flour. Stir the mixture and cook it for around 3-5 minutes, until it has thickened and slightly darkened in color.
You can then slowly whisk in milk, stirring continuously until you have a lump-free sauce. The amount of milk you use can vary depending on your preference for a thinner or thicker sauce. Some recipes call for whole milk or 2% milk, but you can use a lower fat milk product if desired. Continue to cook and stir the mixture until it is smooth and bubbling, being careful not to let the milk burn.
Once you have a smooth and bubbling sauce, you can add in your cheese and stir until it is melted. The type of cheese you use is also a matter of preference, but it is recommended to use a block of cheese and grate it yourself, as pre-shredded cheese may not melt as well and can make your sauce grainy. Cheddar cheese is a popular choice, but you can also use other varieties such as Gruyère, Monterey Jack, or Fontina.
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What type of cheese to use
Macaroni cheese is a versatile dish that can be made with a variety of cheeses, depending on your taste preferences. Here are some options for cheeses to use in your macaroni cheese:
Cheddar
Cheddar is a popular choice for macaroni cheese due to its sharp flavour and melting capabilities. It is an easy-melting cheese that forms the bulk of many macaroni cheese recipes. You can also use a combination of yellow and white cheddar to increase the creaminess of the dish. Smoked cheddar can also be used to add a smoky flavour to the dish.
Gruyere
Gruyere is another excellent option for macaroni cheese. It melts beautifully, adding a creamy texture to the dish while retaining its sharp flavour. It is a versatile cheese that can be combined with other cheeses or used on its own.
Mozzarella
Mozzarella is known for its stretchiness and ability to create the perfect cheese pull. It melts well and adds a creamy texture to the macaroni. Combining mozzarella with other cheeses like Gruyere can result in a delicious, stretchy macaroni cheese.
Other Cheeses
In addition to the classics, you can experiment with a variety of other cheeses to create unique flavour profiles. Some options include Swiss cheese, Monterey Jack, Colby, Colby Jack, Gouda, Smoked Gouda, Blue Cheese, Tallegio, Cream Cheese, Parmigiana Reggiano, and Fontina. These cheeses can be used individually or in combination to create a more complex flavour profile.
When choosing the type of cheese for your macaroni, consider your desired flavour and texture. Easy-melting cheeses like cheddar, Gruyere, and mozzarella are versatile and create a creamy texture. Harder cheeses like Parmesan add a bold flavour but may affect the smoothness of the sauce, so they are often reserved for toppings. Feel free to mix and match cheeses to find your perfect combination!
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How to make it gluten-free
To make gluten-free macaroni and cheese, you'll need to substitute regular flour with a gluten-free alternative, such as cassava flour, cornstarch, or arrowroot. You can also use gluten-free breadcrumbs and pasta.
When making the roux, melt butter and add your chosen gluten-free flour or starch. After the roux has cooked for a minute, slowly add milk and/or cream to prevent lumps from forming. Then, add spices and continue cooking until the sauce thickens.
For the pasta, it's important to use a dedicated gluten-free brand, as these can vary greatly. Gluten-free pasta is generally starchier and can get soggy if overcooked, so be sure not to boil it for too long and always rinse it under cold water after draining.
When assembling the dish, mix the cheese sauce with the gluten-free macaroni, then tip it into a prepared ovenproof dish. You can sprinkle gluten-free breadcrumbs and cheese on top for a crispy texture. Bake until golden brown and bubbling, and serve immediately.
If you're making this dish ahead of time, it's best to keep the macaroni and cheese sauce separate and combine them just before reheating and serving.
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Frequently asked questions
All-purpose flour is the best option for making macaroni cheese.
Flour is added to macaroni cheese to make a roux, which is a thickening agent that forms the base of the creamy sauce.
The amount of flour added depends on the desired consistency of the sauce. Start by adding 4 tablespoons of flour and gradually increase until the sauce reaches the desired thickness.
