Frederic Melton
A staple comfort food, macaroni and cheese is a beloved dish for many. The process of making it involves cooking pasta and preparing a cheese sauce separately, and then combining the two. While the pasta is usually cooked in salted water, the cheese sauce can be made in a variety of ways, with or without a roux, and with different types of cheese. The cooked pasta is then mixed with the sauce and served immediately.
| Characteristics | Values |
|---|---|
| Time taken to make the sauce | 5 minutes to 20 minutes |
| Pasta type | Any shape will work |
| Pasta texture | Undercooked or al dente |
| Sauce type | Béchamel, white sauce, or "just cheese" sauce |
| Cheese type | Cheddar, Parmesan, Gruyere, Monterey Jack, Colby, Mozzarella, Parmesano, Provolone |
| Additional ingredients | Butter, flour, milk, breadcrumbs, olive oil, thyme, bacon, black pepper, nutmeg, herbs, spices |
| Storing leftovers | Cool and transfer to an airtight container |
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What You'll Learn
How to make a basic cheese sauce
A basic cheese sauce is an excellent topping for pasta, vegetables, and many other dishes. It is quite simple to make and can be adapted to suit your taste.
Ingredients
- Butter
- Flour
- Milk
- Cheese
Optional Ingredients
- Salt
- Pepper
- Thyme
- Bacon
Method
- Melt the butter in a medium or large saucepan on medium-high heat.
- Add flour to the melted butter and whisk to form a paste.
- Turn down the heat to medium or low.
- Gradually add milk, whisking vigorously to avoid lumps and ensure the butter and flour mixture is well incorporated.
- Continue to cook and whisk until the sauce begins to simmer.
- Turn down the heat to low and add the cheese in small amounts, whisking between each addition to ensure it melts smoothly into the sauce.
- Season to taste with salt and pepper.
Tips
- Undercook the pasta slightly so it can finish cooking in the sauce.
- Use a flat whisk when adding the milk to ensure the butter and flour mixture is fully incorporated.
- Time the sauce and pasta so they are ready simultaneously.
- If the sauce is too thick, add a little more milk.
Variations
This basic cheese sauce can be adapted with different cheeses and additional ingredients:
- Cheddar and Parmesan
- Cheddar and Mozzarella
- Gruyere
- Thyme and Bacon
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Adding pasta to the sauce
When adding pasta to a cheese sauce, there are a few key steps to follow for optimal results. Firstly, it is essential to cook the pasta separately until it is al dente, slightly underdone, or even a few minutes shy of being fully cooked. This ensures that the pasta doesn't become overcooked and mushy when added to the sauce.
Next, prepare your cheese sauce. For a basic cheese sauce, start by making a béchamel sauce, a simple combination of butter, flour, and milk whisked together into a paste. Then, take the sauce off the heat and gradually add your choice of shredded cheese, such as cheddar, parmesan, or Gruyere, until melted. You can also add optional ingredients like bacon and thyme for extra flavour.
Once your sauce is ready, transfer the cooked pasta directly into the sauce. Use tongs or a metal spider strainer for long pasta shapes, or a colander or fine-mesh strainer for short pasta shapes. Add a splash of the pasta's cooking water to loosen the sauce and help it cling to the pasta. You can also add a small amount of fat, such as extra-virgin olive oil or butter, to enhance the texture and flavour of the sauce.
Finally, simmer the pasta and sauce together over low to medium heat for about 1-2 minutes. This allows the flavours to marry and gives the sauce a chance to thicken and coat the pasta evenly. Be sure to stir or toss the pasta constantly to prevent it from sticking to the bottom of the pan. Adjust the consistency of the sauce with additional pasta water as needed.
By following these steps, you can ensure that your pasta is cooked perfectly and well-coated in a delicious, creamy cheese sauce.
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Thickening the sauce
Reduce the Liquid
One effective method to thicken the cheese sauce is to reduce the liquid content. This can be done by simmering the sauce over low heat. The gentle heat will cause the liquid to evaporate gradually, resulting in a thicker sauce. It is important to stir the sauce frequently during this process to prevent burning. Keep simmering until the sauce reaches your desired consistency. Once it's done, you can season it with salt, black pepper, cayenne, or other spices of your choice.
Add More Cheese
For cheese lovers, this method is a no-brainer. Simply grate some extra cheese and add it to your sauce. The additional cheese will not only thicken the sauce but also make it gooier and more indulgent. Shredded cheese is recommended as it melts more easily than cheese blocks, ensuring a smoother and creamier sauce.
Use Cornstarch or Flour
Cornstarch and all-purpose flour can act as excellent thickening agents. Dissolve a couple of teaspoons of either cornstarch or flour in a cup of cold water to create a slurry. Then, stir this mixture into your cheese sauce over medium heat. The slurry will help to thicken the sauce, and the heat will cook out the raw flour taste. You can adjust the amount of thickening agent used until you achieve your desired sauce consistency.
Create a Béchamel Sauce
Béchamel is a classic white sauce that serves as an excellent base for cheese sauces. To make a béchamel, start by creating a roux. Melt some butter in a saucepan, add flour, and whisk to form a paste. Then, gradually add milk, whisking continuously to incorporate it into the butter and flour mixture. Once you have a smooth béchamel, remove it from the heat and stir in your cheese. This method not only thickens the sauce but also adds a rich, creamy dimension to your pasta dish.
Add an Egg Yolk
For a richer, thicker sauce, you can incorporate an egg yolk. Separate an egg yolk from the egg white and beat it with a fork until it loosens. Then, temper the yolk to prevent it from scrambling when added to the hot cheese sauce. Slowly add some of the cheese sauce to the yolk, stirring to combine, and then add this mixture back into the sauce on the stove. Allow the sauce to boil over medium heat, and it should thicken nicely.
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Adding extra ingredients
Herbs and Spices
Fresh herbs and spices can add a burst of flavour to your dish. Thyme is a popular choice to pair with cheese sauce, as is black pepper. You could also add nutmeg, or any other herbs and spices that take your fancy.
Meat
Adding some meat to your pasta and cheese sauce can make it more substantial and savoury. Bacon is a popular choice, and frying it until crispy adds a nice texture. You could also try adding cooked ham, or even chicken.
Vegetables
Vegetables can add a nice contrast in texture and colour, as well as extra nutrition. Mushrooms, onions, and peppers are all good choices, or you could try something different like sundried tomatoes.
Breadcrumbs
Breadcrumbs can add a crunchy texture to your dish. Simply cook them in a skillet until toasted, then stir in some lemon zest, chopped parsley, salt, and pepper. Sprinkle these over your pasta before serving.
Other Cheeses
While your sauce will already be cheesy, adding some extra cheese can take it to the next level. Try grating some mozzarella, parmesan, or provolone over your dish, or use a combination of your favourite cheeses.
Starchy Pasta Water
Don't forget to reserve some of your pasta cooking water! The starchy water can be added to your sauce to make it silkier and smoother, and it will also help the sauce adhere better to the pasta.
Feel free to experiment with different ingredients and combinations to find your perfect pasta and cheese sauce dish!
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Serving suggestions
Pasta in a cheese sauce is a versatile dish that can be served in a variety of ways. Here are some suggestions:
Classic Macaroni and Cheese
This is a classic comfort food that is perfect for a weeknight dinner or a special treat. Simply cook the pasta according to the package instructions until al dente, and then coat it with the cheese sauce. You can also add in some sharp cheddar, Monterey Jack, or Colby cheese for extra flavour. Serve it alongside some homemade meatloaf, seared salmon, or lamb chops for a heartier meal.
Cheesy Pasta with Bacon and Thyme
Fry some bacon until crispy, and then chop it into a mixture of crumbs and larger pieces. Prepare the cheese sauce by melting butter in a saucepan, adding flour to create a paste, and then gradually adding milk while whisking. Finally, add the cheese in several lots, whisking in between until melted. Add cooked pasta to the sauce, along with fresh thyme, and let it bubble gently for a minute. Sprinkle the bacon and some extra thyme on top before serving.
Cheese Sauce with Vegetables
This cheese sauce is not just for pasta! It can also be drizzled over vegetables, crispy roasted potatoes, or even eggs and toast for a delicious breakfast. For a lighter option, you can skip the roux base and simply grate cheese into a pot of starchy pasta water, adding cream and spices to create a fresh and light sauce.
Customizable Toppings
You can get creative with toppings to add some crunch and extra flavour to your cheesy pasta. Try preparing some toasted breadcrumbs with olive oil, lemon zest, chopped parsley, salt, and pepper. Panko breadcrumbs work particularly well. You can also experiment with different combinations of cheese—a blend of four cheeses will create a sauce with depth and complementary flavours.
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Frequently asked questions
Yes, you can cook pasta in cheese sauce. However, it is recommended to cook the pasta separately and then add it to the sauce.
There are several ways to make cheese sauce for pasta. A basic cheese sauce can be made by melting butter and flour together into a paste and then using that paste to thicken milk. You can then add cheese to this mixture to make a cheese sauce. Alternatively, you can start by cooking garlic in olive oil and then adding heavy cream and cheese to make the sauce.
You can use a variety of cheeses for pasta sauce, such as cheddar, parmesan, gruyere, mozzarella, or a combination of several cheeses.
Most cheese sauce recipes for pasta can be made in about 20 minutes, making it a quick and easy option for a weeknight dinner.
