Mac And Cheese: Perfect Pairing Sauces For Your Palate

Macaroni and cheese is a classic comfort food, but what sauces can you add to take it to the next level? A béchamel sauce, also known as a basic white sauce, is a popular choice. It's made by whisking together butter and flour to form a paste, then using that paste to thicken milk. You can also add cheese to a béchamel sauce to make a cheese sauce—a perfect pairing with macaroni. A roux, which is a mixture of butter and flour, is another option for thickening sauces. You can even smoke or bake your mac and cheese for a different texture.

Cheese sauce with garlic powder, onion powder, paprika, and mustard powder

A delicious mac and cheese starts with a great cheese sauce. This sauce is a simple combination of butter, flour, milk, and cheese, with spices and seasonings to taste.

Ingredients

• Butter
• Flour
• Milk
• Cheese (cheddar, gruyere, or a mix of your favourites)
• Garlic Powder
• Onion Powder
• Paprika
• Mustard Powder

Method

• In a medium saucepan, melt the butter over medium-low heat.
• Add the flour and whisk to combine.
• Cook for a couple of minutes, whisking continuously.
• Slowly add the milk, whisking constantly to avoid lumps.
• Continue to heat and whisk until the sauce thickens.
• Remove from the heat and add the cheese, garlic powder, onion powder, paprika, and mustard powder.
• Stir until the cheese is melted and the sauce is smooth.

Tips

• For a smoother sauce, grate your own cheese. Pre-shredded cheese often has anti-caking agents that can affect the consistency.
• If you like a little spice, add a pinch of cayenne pepper or a small amount of Dijon mustard.
• For a crispy topping, sprinkle with breadcrumbs or crushed crackers and broil until golden.
• This sauce can be made ahead of time and stored in the fridge for up to two days. Reheat over low heat, adding a little milk to loosen the sauce if needed.

Enjoy your delicious, cheesy creation!

Béchamel sauce with added cheese, Dijon mustard, and cayenne

Béchamel Sauce with Cheese, Dijon Mustard, and Cayenne

Béchamel is a basic white sauce that is commonly used in a variety of dishes, including macaroni and cheese. To make a béchamel sauce, you start by melting butter and flour together into a paste, and then using this paste to thicken milk. This forms the base of your macaroni and cheese sauce.

Adding Cheese, Dijon Mustard, and Cayenne

Taking your béchamel sauce off the heat, you can now add in the cheese. It is recommended to use freshly grated sharp cheddar cheese, as pre-grated cheese often contains additives that can affect the texture of your sauce. The cheese is the key ingredient that will take your béchamel sauce to the next level, transforming it into a delicious cheese sauce.

To enhance the flavour of your cheese sauce, you can add a small amount of Dijon mustard and a pinch of cayenne pepper. These ingredients will add a subtle spiciness that balances out the creaminess of the sauce. This combination of flavours will elevate your macaroni and cheese, making it even more indulgent and tasty.

Tips for the Perfect Sauce

• Use room temperature milk to prevent lumps and create a smoother sauce.
• Avoid overcooking your pasta. Aim for al dente, as the pasta will continue to cook when mixed with the sauce.
• For a richer flavour, use whole milk or half-and-half instead of low-fat milk.
• If you prefer a sharper flavour, try using a mix of cheddar cheese with another sharp variety, such as Gruyère or Parmesan.
• For a milder flavour, opt for cheeses like Monterey Jack or American cheese.
• Add different seasonings to create unique flavour profiles, such as Italian seasoning, taco seasoning, or herbs and spices.

Other Uses for the Cheese Sauce

This versatile cheese sauce can be used for more than just macaroni and cheese. Try using it as a dip or drizzle for vegetables, especially broccoli. Pour it over a baked potato and add some crumbled bacon for a hearty side dish. You can even use it as a topping for nachos, burgers, or sandwiches. The possibilities are endless!

White cheese sauce, made with white cheddar

White Cheddar Cheese Sauce for Mac and Cheese

A white cheddar cheese sauce is a delicious pairing with macaroni and cheese. Here is a guide on how to make it.

Ingredients

Firstly, gather your ingredients. You will need:

• Butter
• Flour
• Milk
• White Cheddar Cheese
• Salt
• Pepper
• Garlic Powder (optional)
• Chipotle Powder (optional)
• Onion Powder (optional)
• Dried Mustard (optional)

Method

• Start by making a roux. Melt the butter in a saucepan over medium heat, then stir in the flour until it forms a paste.
• Slowly add in the milk, whisking continuously until you have a smooth mixture.
• Continue to cook the mixture, stirring often, until it thickens.
• Remove from the heat and add in the shredded cheese, stirring until it is melted. Season with salt and pepper, and any optional spices you wish to include.
• Combine the cheese sauce with cooked macaroni, stirring until the pasta is coated.

Tips and Tricks

• For the best results, grate your own cheese. Pre-shredded cheese often contains preservatives and starches that can affect the texture of your sauce, making it gritty.
• If you want to add a crispy, crunchy texture to your mac and cheese, transfer the mixture to a baking dish, sprinkle with breadcrumbs, and bake until golden.
• You can also add proteins and vegetables to your mac and cheese. Try cured meats such as bacon, ham, or prosciutto, or wilted greens like spinach, kale, or collards.
• If you want to make your mac and cheese ahead of time, transfer it to a baking dish, cover, and refrigerate for up to 2 days before baking.
• To reheat leftovers, stir in a splash of milk or cream and warm in the microwave or on the stove, stirring occasionally.

Mac and cheese with added bacon

Mac and cheese is a firm favourite for many, and it's even better when you add bacon to the mix! This dish is an easy way to elevate your standard macaroni and cheese into something special. It's a simple recipe to follow and is a great option for a weeknight dinner or a holiday side dish.

Ingredients

You will need:

• Bacon (chopped or diced)
• Butter or margarine
• Flour
• Milk (or a mixture of milk and cream)
• Cheddar cheese (grated)
• Elbow macaroni
• Salt
• Black pepper
• Smoked paprika
• Onion powder
• Garlic powder

Method

First, cook the bacon in a pan until crispy. Remove the bacon and drain on paper towels, leaving some of the bacon fat in the pan. Next, make a roux by melting butter or margarine in the pan and whisking in flour. Cook this mixture for a couple of minutes until it becomes a paste-like consistency.

Now it's time to gradually add the milk, whisking continuously. You can also add cream at this stage for a richer sauce. Bring the mixture to a simmer and cook until it thickens. Add salt, pepper, smoked paprika, onion powder, and garlic powder to taste. Stir in the grated cheddar cheese and cook until the cheese has melted.

In a separate pot, cook the elbow macaroni according to the package instructions until al dente. Drain the macaroni and combine it with the cheese sauce, stirring gently. Finally, add the crispy bacon to the mixture, garnishing with extra bacon and some parsley if desired.

Tips

• Use freshly grated cheddar cheese for the best results. Pre-shredded cheese is coated in anti-caking agents and may not melt as smoothly.
• For a creamier sauce, use whole milk or a mixture of milk and cream.
• You can use pre-cooked bacon to save time. If you do, swap out the bacon fat in the recipe for melted butter.
• If you want to add a little extra flavour, try adding some Dijon mustard and a pinch of cayenne pepper to the cheese sauce.
• For a crispy topping, sprinkle the mac and cheese with breadcrumbs before baking.
• This dish can be baked in the oven or cooked on the grill for a smoky flavour.

Storage and Reheating

Mac and cheese can be stored in the refrigerator for 3-4 days. To reheat, stir in a little milk or cream and microwave, or heat on the stove, stirring occasionally. You can also freeze mac and cheese for up to 3 months. To reheat frozen mac and cheese, bake it in the oven at 350 degrees F for 1 hour, and then uncover and bake for an additional 10-30 minutes until hot and bubbly.

Mac and cheese with different types of cheese

Macaroni and cheese is a very versatile dish, and there are endless possibilities when it comes to adding different types of cheese. The type of cheese you use can make or break your mac and cheese sauce. Here are some tips and suggestions for creating delicious mac and cheese with different types of cheese:

Cheddar Cheese

Cheddar cheese is a popular choice for mac and cheese and is often considered the "king" of this comfort dish. It has a fairly low melting point, keeping the sauce smooth, and its classic taste is what you expect from mac and cheese. When using cheddar, it is best to use a block of sharp cheddar and grate it yourself, as pre-shredded cheese can affect the texture and prevent it from melting evenly. Sharp cheddar has a bolder, more complex flavour due to its extended ageing process, while mild cheddar melts beautifully and provides a gentle, buttery flavour. Medium-aged cheddar offers a balance between flavour and melting properties and can be used alone or blended with other cheeses.

Gruyère Cheese

Gruyère cheese is a Swiss marvel that deserves a place in the mac and cheese hall of fame. It is famous for its exceptional melting properties and sophisticated flavour profile, making it a game-changing addition to mac and cheese. The ageing process develops sweet, nutty, and earthy notes, and when heated, it becomes remarkably creamy without becoming greasy. For an ultimate flavour experience, combine Gruyère with white cheddar, a pinch of nutmeg, and a touch of Dijon mustard to amplify its natural flavours.

Cream Cheese

Cream cheese helps achieve ultimate creaminess in mac and cheese. It adds body, silkiness, and protein to the sauce, creating a stable emulsion that reheats beautifully. It melts down easily and is especially suitable for slow-cooker mac and cheese.

Brie Cheese

Brie is a luxurious choice for mac and cheese, adding unmatched creaminess and transforming it into an indulgent dish. Its high-fat content creates an incredibly silky sauce, and the subtle mushroom and butter notes add complexity. The rind can be included for extra flavour or removed for a smoother texture. Add brie in small pieces near the end of cooking to prevent it from separating.

Gouda Cheese

Gouda is an underrated cheese that melts beautifully and gives your macaroni and cheese a sophisticated taste without being too pretentious or turning off picky eaters.

Monterey Jack Cheese

While its flavour might seem simple, Monterey Jack's exceptional melting properties and subtle buttery sweetness make it an essential part of mac and cheese. It provides smooth, creamy results, and aged varieties, known as Dry Jack, develop a firm texture and nutty profile similar to Parmesan.

Parmesan Cheese

Parmesan, or Parmigiano Reggiano, adds a salty depth that can elevate your mac and cheese. It can be incorporated into the cheese sauce to add nutty notes or used as a topping. When selecting Parmesan, look for chunks with a slightly crumbly texture and tiny white crystals, indicating proper ageing and contributing to the cheese's complex flavour profile.

Fontina Cheese

Fontina brings centuries of Italian cheese-making tradition to mac and cheese. It has complex notes of nuts, herbs, and butter that develop into earthy mushroom flavours as it ages. Grate it while cold, and let it make up about half of your sauce mixture for best results.

Combining Cheeses

The secret to creating the best mac and cheese is often combining different cheeses. Each type of cheese brings unique properties, from sharp and tangy flavours to smooth, creamy textures. You can have one main variety, such as cheddar, for the creamy, silky texture and then supplement it with funkier, more flavourful cheeses like Gruyère, goat cheese, or Parmesan.

Frequently asked questions