Making mac and cheese that holds together can be tricky. The noodles need to be properly cooked and drained, and the cheese sauce needs the right consistency. Here are some tips to help you get perfectly sticky, scoopable mac and cheese.
Cook the Pasta Correctly
Undercooked pasta is one of the main reasons mac and cheese falls apart. Make sure to cook the macaroni until it’s al dente – fully cooked but still slightly firm. Drain it well to get rid of excess starch on the surface that can prevent the cheese from adhering.
It’s also important not to overcook the pasta. If it’s too soft or mushy, it won’t hold its shape when you mix in the cheese sauce. Cook it according to the package directions for al dente doneness.
Use the Right Pasta Shapes
The shape of the pasta you use can affect how well it sticks together. Short tubular or elbow-shaped macaroni works better than long noodles like spaghetti. The curves and crevices of shapes like elbows allow the cheese sauce to stick.
Ridged or shaped pasta also holds sauce better than smooth, straight noodles. Try cavatappi, gemelli, campanelle, or other short pasta with texture.
Make a Cheese Sauce with the Proper Consistency
The key to getting your mac and cheese to come together is making a creamy, thick cheese sauce. If the sauce is too thin and runny, it will make the pasta slippery and prevent it from binding.
Here are some tips for getting the right consistency:
- Use a thick, roux-based cheese sauce. Melting butter and flour together before adding milk creates a sauce with more body.
- Add cheese like cheddar, Monterey jack, or Gruyère and allow it to melt completely into the sauce.
- Use evaporated milk or add a spoonful of flour at the end to thicken up the sauce.
- Avoid thin cheese sauces made directly from milk and cheese. They won’t have enough substance.
Don’t Overmix the Mac and Cheese
When combining the cooked pasta and cheese sauce, it’s important not to overmix. Gently folding the ingredients together will keep more of the sauce clinging to the noodles.
If you aggressively stir and toss the pasta, it will start to shred and lose its structural integrity. It can also knock off some of that precious cheese sauce coating.
Bake or Broil It
One of the best ways to get your mac and cheese to come together in a scoopable casserole is to bake or broil it after assembling. The additional heat firms up the cheese sauce and helps adhere all the components.
Try topping your mac and cheese with breadcrumbs, crushed crackers, or more cheese before baking. The crunchy, toasted topping will provide contrasting texture.
Add Binders
You can add ingredients like eggs, cream cheese, or soft breadcrumbs to help act as binders. They increase the adhesion of the sauce to the pasta.
Whisking an egg into the cheese sauce adds protein for structure. Stirring in a few tablespoons of cream cheese or soft breadcrumbs provides more thickness.
Let It Sit Before Serving
After mixing up the pasta and cheese sauce, let the assembled dish rest for 5-10 minutes before serving. This allows the sauce to continue thickening up and sticking to the noodles as it cools slightly.
The mac and cheese will firm up and come together even more after sitting. Resist the urge to dig in immediately for best results.
Troubleshooting Tips
If your mac and cheese still won’t stick together, here are some troubleshooting tips:
- The pasta is undercooked – Boil it longer until al dente.
- The cheese sauce is too thin – Make a roux-based sauce and allow cheese to melt completely.
- You overmixed the pasta and sauce – Fold gently to keep sauce clinging to noodles.
- Not enough binders – Add egg, cream cheese, or soft breadcrumbs.
- Didn’t let it rest before serving – Give it 5-10 minutes to set up after baking.
Conclusion
Getting the perfect sticky, scoopable mac and cheese requires cooking the pasta just right, making a nice and thick cheese sauce, and gently mixing everything together. Baking, adding binder ingredients, and letting it rest before eating can also help the pasta and cheese bind together. Follow these tips, and you’ll have creamy, cohesive mac and cheese every time.