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The best mac and cheese is distinguished by its perfectly creamy, rich sauce that clings to every noodle, made from a blend of high-quality cheeses that melt smoothly and deliver a deep, satisfying flavor.
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Comforting Mac and Cheese
The best mac and cheese is a harmonious blend of creamy, melt-in-your-mouth cheese sauce enveloping perfectly cooked pasta, often elbow macaroni, that provides a satisfying texture in every bite. Its cheese sauce is a meticulously balanced mixture, typically featuring a blend of sharp cheddar for depth, Gruyère for nuttiness, and a touch of Parmesan for a salty kick, ensuring a complex flavor profile. A crispy breadcrumb topping, lightly toasted under the broiler, adds an irresistible contrast to the dish’s creamy core, offering a delightful crunch. For an extra layer of flavor, a hint of ground mustard or a dash of paprika can be infused into the sauce, subtly enhancing the dish without overwhelming the cheese’s starring role.
his quintessential comfort food transcends age and occasion, evoking a sense of nostalgia and warmth with every forkful, making it a timeless favorite in kitchens and dining tables around the world.
How to Make Mac and Cheese
First assemble the following ingredients:
- Elbow macaroni (1 lb) – Elbow macaroni provides a classic, neutral base that perfectly complements the creamy sauce.
- Milk (2 cups) – milk adds a light, sweet creaminess.
- Heavy cream (2 cups) – heavy cream enriches the dish with its luxurious, velvety texture.
- Unsalted butter (8 tablespoons) – unsalted butter offers a rich, mellow foundation for the roux.
- All-purpose flour (1/2 cup) – flour serves as a thickening agent without altering the flavor profile.
- Extra Sharp Cheddar, grated (4 cups) – extra sharp cheddar brings a pronounced, tangy depth.
- Gruyere, grated (1 cup) – Gruyère contributes a slightly sweet and nutty elegance.
- Swiss cheese, grated (1 cup) – Swiss cheese adds a mild, slightly fruity dimension.
- Ground black pepper (1/2 teaspoon) – black pepper introduces a subtle, warming kick that punctuates the creamy richness.
Use this Method:
Cook Pasta. Boil macaroni in a large pot with well salted water.
Make Roux. In a large bowl, whisk together cream, milk, and butter over low heat until butter is melted. Stir in flour and whisk until creamy smooth. Slowly stir in cheese, letting it melt in small batches as you add to mixture.
Combine and Serve. When macaroni is al dente, drain water well and add to cheese sauce. Stir to evenly coat. Top with fresh grated pepper and parmesan cheese. Enjoy!
Tips and Tricks for Making Mac and Cheese
Choose the Right Pasta: Opt for pasta shapes with plenty of nooks and crannies, like elbow macaroni, shells, or cavatappi, to hold onto the cheese sauce.
Salt the Pasta Water: Generously salt the boiling water before cooking the pasta. This is your chance to season the pasta itself.
Don’t Overcook the Pasta: Cook it until just al dente, as it will continue to cook in the oven if you’re baking the mac and cheese.
Create a Roux: Start your cheese sauce with a roux made from equal parts flour and butter. This thickens the sauce and provides a silky texture.
Choose Your Cheese Wisely: Use a combination of cheeses for depth of flavor. Sharp cheddar for classic flavor, Gruyère or Fontina for creaminess, and a bit of Parmesan for a salty bite.
Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Grate cheese off the block for a smoother melt.
Add Liquid Gradually: When combining the milk or cream with the roux, add the liquid slowly, stirring constantly, to ensure a smooth sauce.
Season Your Sauce: Don’t forget to season your cheese sauce with salt, pepper, and a pinch of nutmeg or mustard powder to enhance the flavors.
Mix Pasta and Sauce Off Heat: Combine the cooked pasta and cheese sauce off the heat to prevent the sauce from breaking and becoming oily.
FAQs
Use freshly grated cheese instead of pre-shredded, add cheese to the sauce off the heat, and stir gently until just melted.
Absolutely! A blend of cheeses like sharp cheddar, Gruyère, and Parmesan can add depth and complexity to the flavor.
Yes, you can prepare it up to the point of baking and refrigerate. Add a few minutes to the baking time if it’s going straight from the fridge to the oven.
Incorporate spices like mustard powder, paprika, or cayenne pepper, or add sautéed garlic, onions, or bacon for extra depth.
If too thick, gradually whisk in more milk until the desired consistency is reached. If too thin, let it simmer a bit longer to reduce, or mix in a bit more cheese.
Substitute whole wheat pasta, use reduced-fat cheese and milk, and add vegetables like spinach or broccoli to incorporate more nutrients.
Properly stored in an airtight container, it can last 3-5 days. Reheat gently, adding a splash of milk if it’s too thick.
What to Serve with Mac and Cheese
Garlic Bread or Dinner Rolls: Perfect for sopping up any leftover cheesy sauce.
Green Salad: A fresh, leafy salad with a vinaigrette dressing can balance the richness of the mac and cheese.
Steamed Broccoli or Roasted Brussels Sprouts: Green vegetables add color and a healthy element to the meal.
BBQ Ribs or Pulled Pork: The smoky flavor pairs well with the creamy cheese.
Coleslaw: Adds a crunchy and tangy contrast to the creamy mac and cheese. Try this recipe!
Baked Beans: A classic side that complements the cheesy goodness with a sweet and savory flavor.
Grilled Chicken or Chicken Tenders: A simple protein that can be seasoned to complement the dish.
Roasted Tomatoes: Their acidity and slight sweetness can cut through the richness of the cheese.
Sautéed Spinach or Kale: Adds a garlicky or earthy component that pairs well with the creamy pasta.
Cornbread: Offers a slightly sweet, crumbly texture that contrasts nicely with the smooth mac and cheese. Try this cornbread.
Sweet Potato Fries: Their sweetness and crispiness make a great side for a creamy main.
Chili: Adds a spicy and meaty element, making the meal more hearty and flavorful. Try beefy bean chili.
Fried Okra or Zucchini: Brings a crispy, vegetal component to the table.
Apple Slices or a Simple Apple Salad: The fruit’s crispness and acidity can refresh the palate between bites.
Meatballs in Marinara Sauce: Add an Italian twist that pairs well with the pasta.
Try these recipes next:
The Best Mac and Cheese Ever Recipe
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The Best Mac and Cheese Ever
Equipment
- P&P CHEF Tri-Ply Stainless Steel Stockpot (5 QT), Large Stock pot with Visible Lid for Soup Pasta Vegetable, Induction Cooking Pot for All Stoves, Heavy-Duty Pot with Double Handle, Dishwasher Safe
Ingredients
- 1 pound elbow macaroni or cavatappi
- 2 cups milk
- 2 cups heavy cream
- 8 tablespoons 1 stick unsalted butter divided
- ½ cup all-purpose flour
- 12 ounces Extra Sharp Cheddar grated (4 cups)
- 4 ounces Gruyere grated (1 cup)
- 4 oz swiss cheese grated (1 cup)
- ½ teaspoon freshly ground black pepper
Instructions
- Boil macaroni in a large pot with well salted water.
- In a large bowl, whisk together cream, milk, and butter over low heat until butter is melted.
- Stir in flour and whisk until creamy smooth.
- Slowly stir in cheese, letting it melt in small batches as you add to mixture.
- When macaroni is al dente, drain water well and add to cheese sauce.
- Stir to evenly coat.
- Top with fresh grated pepper and parmesan cheese.
- Enjoy!
Awesome for lunch! Thanks for the recipe.