Table of Contents
Start with a roux of butter and flour.
Cook until it forms a smooth paste.
Whisk warm milk slowly into the mixture.
Simmer until the sauce thickens.
Remove the pan from heat completely.
Stir in fresh shredded cheese in batches.
Pre-shredded cheese makes the sauce grainy.
Combine sauce with cooked pasta.
Do not rinse the noodles first.
Let the dish sit for five minutes.
Question | Answer |
|---|---|
Why should I use fresh cheese blocks? | Packaged cheese contains anti-caking agents that ruin the texture. |
Should I rinse the pasta before adding sauce? | Rinsing removes starch needed for the sauce to stick. |
How do I prevent a grainy cheese sauce? | Remove the pan from heat and add cheese slowly. |
What type of milk works best? | Whole milk offers the best balance of fat and flavor. |
How long should I cook the roux? | Cook the mixture for one to two minutes until nutty. |
Gather the essential ingredients for the sauce.
The Roux Base
Start with the roux ingredients.
You need unsalted butter and all-purpose flour.
Unsalted butter lets you control the sodium.
Flour thickens the sauce perfectly.
Cook them together to form a paste.
This step prevents lumps later.
Dairy and Liquids
Whole milk is standard for this recipe.
It balances fat content well.
For richer results, use half-and-half.
Heavy cream makes it too thick.
Warm the milk slightly before adding.
This helps it blend into the roux.
Check the milk options below.
Milk Type | Result |
|---|---|
Skim | Thin sauce |
Whole | Creamy sauce |
Half-and-Half | Very rich sauce |
Cheese and Flavor
Pick high-quality cheese blocks.
Sharp cheddar is the classic choice.
It offers a distinct tangy flavor.
Gruyere adds a nutty depth.
Monterey Jack ensures smooth melting.
Combine two cheeses for complexity.
Shred the cheese yourself by hand.
Packaged cheese has anti-caking agents.
These agents make the sauce grainy.
Freshly grated cheese melts into silk.
Finish with seasonings like mustard powder.
This enhances the overall cheese flavor.
Black pepper adds necessary heat.
Smoked paprika gives a subtle smokiness.
Cook the butter and flour to make a roux.
Melting the Butter
Grab a medium saucepan.
Place it on the stove over medium heat.
Add the unsalted butter.
Let the butter melt completely.
Swirl the pan to coat the bottom evenly.
Watch closely to prevent burning.
The butter may foam slightly.
This indicates the water is evaporating.
Melted butter provides the fat needed for thickening.
Adding the Flour
Sprinkle the flour into the melted butter.
Do not dump it in all at once.
Whisk constantly and vigorously.
Ensure the flour mixes fully with the fat.
The mixture will bubble and thicken.
It forms a paste-like consistency.
Cook this roux for one to two minutes.
Stir continuously to avoid scorching.
Cooking removes the raw flour taste.
Stop when the paste smells nutty.
Roux Consistency Guide
Aim for the right texture.
Use the guide below to check your progress.
Cook Time | Color | Texture |
|---|---|---|
1-2 Minutes | Pale Yellow | Smooth paste |
3-5 Minutes | Blonde | Bubbling thick |
6+ Minutes | Brown | Thin liquid |
For mac and cheese, stick to the pale yellow stage.
Dark roux has less thickening power.
Remove the pan from heat briefly if needed.
Whisk in milk and melt the cheese slowly.
Incorporating the Milk
Pour milk into the roux slowly.
Whisk constantly while pouring.
This prevents lumps from forming.
Add about one cup at a time.
Ensure the mixture stays smooth.
Continue whisking until all milk is added.
Turn heat to medium-low.
Simmer gently until bubbles appear.
Sauce will thicken as it cooks.
Stir often to stop scorching.
Cook for 2 to 3 minutes.
Melting the Cheese
Remove the pan from heat.
High heat makes cheese grainy.
Add shredded cheese in batches.
Stir until the first batch melts.
Then add the next handful.
Residual heat melts the cheese.
Return to low heat if needed.
Mix until the sauce is smooth.
The sauce should look glossy.
Troubleshooting the Sauce
Check these common issues.
Problem | Cause |
|---|---|
Grainy texture | Cheese got too hot |
Too thick | Over-reduced milk |
Lumpy sauce | Flour not mixed well |
Fix a thick sauce with a splash of warm milk.
Combine the sauce with the cooked pasta.
Drain the Noodles
Cook pasta until al dente.
Drain the water completely.
Do not rinse the noodles.
Rinsing removes necessary starch.
Starch helps sauce stick.
Keep pasta warm in the pot.
Mix the Ingredients
Pour the hot cheese sauce over pasta.
Use a wooden spoon or spatula.
Fold the noodles gently.
Coat every piece evenly.
Check for dry spots.
Add a splash of milk if too thick.
Stir until smooth and glossy.
Serving Tips
Let the dish sit for five minutes.
This allows sauce to set.
It absorbs into the noodles.
Serve hot for best results.
Top with fresh parsley or breadcrumbs.
Enjoy this homemade mac and cheese recipe stovetop immediately.