Table of Contents
This guide outlines the steps for a creamy homemade mac and cheese recipe.
Select dry pasta like elbow macaroni or shells for the best texture.
Use freshly grated sharp cheddar and Gruyere to ensure smooth melting.
Create a roux with butter and flour to thicken the sauce base.
Whisk in whole milk gradually and simmer until it coats a spoon.
Remove the pot from heat before adding cheese to prevent oil separation.
Incorporate cheese slowly while stirring for a consistent texture.
Question | Answer |
|---|---|
What type of cheese melts best for mac and cheese? | Freshly grated blocks of sharp cheddar and Gruyere melt smoothly. |
Why should you avoid pre-shredded cheese? | Pre-shredded cheese contains anti-caking agents that prevent a creamy sauce. |
How do you prevent lumps in the cheese sauce? | Whisk the milk vigorously into the roux while pouring gradually. |
Should you add cheese while the sauce is boiling? | Remove the pot from heat completely before adding cheese to avoid graininess. |
Gather Your Essential Ingredients
Pasta Selection
Dry pasta yields the best texture.
Elbow macaroni is the standard choice.
Its shape holds sauce effectively.
Cavatappi or shells work well too.
Cook noodles until al dente.
They finish softening in the oven.
Cheese Varieties
Freshly grated cheese melts smoothly.
Sharp cheddar provides a strong tang.
Gruyere adds a rich, nutty flavor.
Pre-shredded cheese contains anti-caking agents.
This prevents a creamy sauce.
Grate blocks yourself for the best homemade mac and cheese recipe.
Combining cheeses creates depth.
View our 3 cheese homemade mac and cheese guide for ideas.
Sauce Essentials
A roux thickens the sauce.
Use equal parts butter and flour.
Unsalted butter controls sodium levels.
Whisk in whole milk gradually.
Heavy cream increases richness.
Mustard powder enhances cheese flavor.
It does not make the dish taste like mustard.
For a stovetop method, see this creamy homemade mac and cheese recipe.
Shopping List
- 1 lb dry elbow macaroni
- 8 oz sharp cheddar block
- 4 oz Gruyere or Monterey Jack block
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- Salt and black pepper
Prepare The Perfect Cheese Sauce
Make the Roux
Melt butter in a large pot over medium heat. Sprinkle flour into the butter. Whisk constantly for one minute. The mixture will bubble and thicken. This removes the raw flour taste. A smooth roux prevents lumps in the final sauce.
Add Liquid and Simmer
Slowly pour milk into the roux. Whisk vigorously while pouring. Ensure there are no lumps. Add seasonings like salt, pepper, and mustard powder. Simmer the mixture on low heat. Stir frequently for 5 minutes. The sauce should coat the back of a spoon. For a richer base, see our homemade mac and cheese recipe with evaporated milk.
Incorporate Cheese
Remove the pot from the heat completely. Residual heat melts the cheese effectively. Add shredded cheese gradually. Stir in handfuls at a time. Wait for each batch to melt. This ensures a smooth texture. Do not return to high heat. Boiling causes oil separation and graininess.
Critical Tips
- Grate cheese from a block for better melting.
- Use sharp cheddar for bold flavor.
- Keep heat low when adding dairy.
- Season the white sauce before adding cheese.
- Stir constantly to prevent sticking.