Randy Chandler
Macaroni and cheese is a beloved dish, but it can easily turn bland and flavourless. The most common reasons for this are using the wrong type of pasta, not salting the pasta water enough, using pre-shredded cheese, and not seasoning the dish adequately. To prevent blandness, it is recommended to use elbow macaroni or similar short pasta shapes, salt the water generously, grate cheese from a block, and season with mustard, garlic, onion, paprika, or curry powder.
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What You'll Learn
Use a variety of cheeses
Macaroni and cheese is a dish that is highly customizable, and the type of cheese you use can make or break your macaroni and cheese sauce. While traditional recipes often use one or two varieties, combining different cheeses is the secret to creating the best mac and cheese. Each type brings unique properties to the dish, from sharp and tangy flavors to smooth, creamy textures.
Cheddar is a versatile cheese that is a common choice for mac and cheese. It has diverse aging profiles, and its meltability and flavor make it an essential component in any cheese sauce. Mild cheddar, for example, melts beautifully and provides a gentle, buttery flavor, while medium-aged cheddar offers a balance between flavor complexity and melting properties. However, extra-sharp cheddar may not be ideal due to its low moisture content, which affects its melting ability.
Monterey Jack is another excellent option for mac and cheese. It has exceptional melting properties and a subtle buttery sweetness that makes it an essential component. Regular Monterey Jack provides a smooth, creamy texture, while aged varieties, known as Dry Jack, develop a nutty profile similar to Parmesan. Combining equal parts Monterey Jack, medium cheddar, and Colby cheese creates a perfectly balanced blend of flavor and texture.
Other cheese options to consider include Parmesan, which adds a salty depth to your mac and cheese, and Fontina, which has complex notes of nuts, herbs, and butter. Gouda is also a great choice, as it melts beautifully and gives your macaroni a sophisticated taste without being too pretentious. Gruyère, cream cheese, and goat cheese are additional options that can enhance the flavor and texture of your dish.
When selecting cheeses for your mac and cheese, it's important to consider both meltability and flavor. Young and processed cheeses may melt smoothly but can taste bland when mixed with a large amount of pasta. Aged and funky blocks, on the other hand, add complex flavors but can be tricky melters. Pre-shredded cheese should also be avoided, as it often contains additives that can interfere with a silky melt and create a gritty texture.
By using a variety of cheeses, such as those mentioned above, you can create a mac and cheese dish with enhanced flavor and texture. Experimenting with different combinations will allow you to find the perfect blend that suits your taste preferences.
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Salt the pasta water
One of the most important steps in making macaroni and cheese is to salt the pasta water. In fact, it is crucial to achieving flavourful macaroni and cheese. The pasta water should be heavily salted—think ocean water levels of salt. According to food science research, pasta absorbs sodium from the boiling water. Therefore, if the water is not adequately salted, the noodles will be bland and tasteless. This will result in a final dish that is flavourless, even after adding the cheese sauce.
Legendary food author Marcella Hazan recommends adding salt to the water after it has reached a rolling boil. The general rule of thumb is to use around 1½ tablespoons of kosher salt per pound of noodles. If using cheeses with lower sodium content, such as Swiss or cheddar, you can add slightly more salt to the water. However, it is important to note that oversalting the water can also negatively impact the dish, so it is crucial to find the right balance.
Chef Mario Batali has a simple test to determine if the water is adequately salted: it should taste like the sea. This ensures that the macaroni has some fundamental seasoning from the start. Additionally, it is important to choose the right type of pasta for macaroni and cheese. Elbow macaroni is the most popular shape for this dish as its curves and grooves catch and hold the sauce, resulting in a perfectly cheesy bite every time. Shorter pasta shapes with grooves or hollow centres work best with thick cheese sauces.
To avoid overcooking the pasta, it is recommended to cook it al dente, especially if you plan to bake the macaroni and cheese in the oven. This will prevent the pasta from becoming too soft and mushy. By salting the pasta water adequately and choosing the right pasta shape, you can ensure that your macaroni and cheese has a strong foundation of flavour and texture.
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Avoid pre-shredded cheese
While it may be tempting to opt for pre-shredded cheese to save time and effort, it is not the best choice for your mac and cheese. Pre-shredded cheese is often coated with a fine powder called cellulose, a fibre found in vegetables, fruits, plant leaves, and tree bark. Although it is safe to consume, cellulose can create an undesirable gritty texture in your dish. The cheese may melt smoothly, but the powder will not dissolve, leaving a pulpy residue in your sauce.
Pre-shredded cheese also tends to have a longer shelf life due to the addition of stabilizers and preservatives. However, these additives can compromise the taste, texture, and quality of your mac and cheese. Artificial flavours and waxy textures are common drawbacks, and the cheese may not melt as well, resulting in a less creamy and homogeneous sauce.
To ensure the best flavour and consistency in your mac and cheese, it is advisable to grate your own cheese. By choosing a high-quality block of cheese and grating it yourself, you can avoid the negative effects of pre-shredded cheese. Look for sharp or extra sharp varieties, or select a flavourful option like Gouda, to elevate your mac and cheese. Remember, while it requires more effort, grating your own cheese will significantly enhance the overall taste and texture of your dish.
In summary, for the ultimate mac and cheese experience, avoid pre-shredded cheese. Embrace the process of grating your own cheese, selecting varieties that will enhance the flavour and melt seamlessly into your sauce. With this simple yet impactful step, you'll be well on your way to creating a decadent and satisfying mac and cheese masterpiece.
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Add mustard
Macaroni and cheese is a rich dish that can be intense on its own. A great way to balance out the richness is to add an acidic ingredient. Mustard, in its prepared or powdered form, is often added to the blend to cut through the heaviness of the cheese. You can use either yellow mustard or Dijon mustard, depending on your preference.
When making macaroni and cheese, it's important to start with the pasta. Elbow macaroni is the most popular shape for this dish as it is sturdy and allows the sauce to coat it evenly. However, it's crucial to heavily salt the water when cooking the pasta to prevent it from becoming bland. The pasta will absorb the salt, adding flavour to the dish.
Once you have cooked your pasta, you can move on to making the cheese sauce. A basic sauce consists of butter, milk, and cheese. You can experiment with different types of cheese to find your preferred taste and texture. Just be sure to avoid pre-shredded cheese as it has a fine powder coating that can create a gritty texture in your sauce.
To add mustard to your macaroni and cheese, simply stir it into your sauce along with the cheese. You can adjust the amount of mustard to suit your taste, but a little goes a long way. The mustard will add a subtle tanginess that enhances the overall flavour of the dish.
Finally, you can choose to bake your macaroni and cheese in the oven or simply enjoy it as is. Baking it will create a browned cheese crust, but be mindful that it can also lead to overcooked pasta and a dried-out sauce. So, if you decide to bake it, be sure to cook your pasta al dente beforehand and adjust your sauce accordingly.
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Choose the right pasta shape
Macaroni and cheese is a delightful comfort food, but it can easily become a flavourless, gummy mess. One of the main reasons for this is choosing the wrong pasta shape.
The right pasta shape is essential to a good macaroni and cheese. While there are upwards of 350 types of pasta to choose from, only a handful will work for mac and cheese. The best pasta shapes for mac and cheese are those that can hold thick, creamy sauces. Elbow macaroni is the most popular choice for this cheesy dish. These crook-shaped noodles are sturdy and invite the sauce deep into a hollow tunnel, ensuring a perfectly cheesy bite every time. Other good options include other small and groovy pasta shapes such as conchiglie (shells) and campanelle (bells). These shapes have curves and grooves that catch and hold the sauce, maximising cheesiness.
It is important to avoid long, thin noodles like spaghetti or fettuccine, as they will clump together and become a gummy mess. Similarly, very small shapes like orzo will turn into mush.
When cooking your pasta, it is crucial to salt the water generously. This ensures that your pasta has some fundamental seasoning from the start. According to food author Marcella Hazan, the water should be salted after it has reached a rolling boil, and the amount of salt should be around 1½ tablespoons of kosher salt per pound of noodles.
Finally, to avoid overcooking the pasta, it is recommended to cook it al dente, especially if you plan to bake your macaroni and cheese. This will give it a little room to cook further in the oven without becoming too soft.
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Frequently asked questions
It could be due to a number of reasons. Firstly, check that you are using the right pasta shape. Elbow macaroni is the most popular shape for mac and cheese as it holds thick, creamy sauces well. Secondly, make sure you are using enough salt. Pasta water should be heavily salted to prevent the noodles from tasting bland. Thirdly, avoid using pre-shredded cheese as it often contains cellulose, a powder coating that creates a gritty texture in your sauce. Finally, try adding stronger flavours such as mustard powder, dijon mustard, garlic powder, onion powder, or paprika to give your mac and cheese a zesty kick.
It is best to avoid mild cheeses such as gouda and provolone as they can make your dish taste bland. Instead, opt for stronger, sharper cheeses such as extra sharp cheddar, Gruyere, Red Leicester, pecorino, parmesan, gorgonzola, or mozzarella. You can also add multiple types of cheese to your sauce for a more complex flavour.
To get rid of the floury taste, your roux should be simmered gently for around 5-30 minutes to ensure the flour is fully cooked.
Baking mac and cheese can lead to overcooked pasta and a dried-out sauce. To avoid this, many people recommend sticking to the stovetop for a creamier texture. However, if you prefer a crunchy topping, you can bake your mac and cheese in the oven to create a browned cheese crust. Just be sure to cook your pasta al dente beforehand and make your sauce a little looser to prevent it from drying out.
