Mac and cheese is a classic comfort food loved by many. Its rich, creamy texture is one of the things that makes it so delicious. However, it can be frustrating when your mac and cheese ends up dry, clumpy, and lacking that creamy goodness. So how do you keep mac and cheese ultra creamy? Here are some tips and tricks.
Use Plenty of Cheese
It may seem obvious, but the key to creamy mac and cheese is using plenty of cheese. The cheese is what gives the dish its signature creaminess. When making mac and cheese from scratch, use at least 3 cups of shredded cheese per batch. Cheddar, Monterey Jack, and Gruyère are all excellent melty cheeses. You can also use a blend. The more cheese you use, the creamier the final result.
If using boxed mac and cheese, make sure to use the full amount of cheese powder. You can also stir in a little extra real shredded cheese too. This ensures there is enough cheesy flavor worked throughout the noodles.
Go Low and Slow
One of the biggest mistakes people make when cooking mac and cheese is turning up the heat too high. Boiling the noodles or sauce on high heat can make the cheese coagulate into clumps rather than smoothly melting. For the creamiest mac and cheese, cook over low heat.
Gently simmer the milk and cheese sauce, stirring frequently, until thick and smooth. Cook the pasta noodles al dente according to package directions. Then combine the noodles and sauce and continue cooking over low heat until the pasta is heated through and absorbs some of the sauce.
Use Plenty of Cooking Liquid
Having enough liquid for the pasta to absorb is key to creating a creamy mac and cheese. When making homemade mac and cheese, you want about 3-4 cups of liquid total. This usually includes around 2 cups milk and 1-2 cups chicken or vegetable broth.
The liquid adds moisture and flavor to the dish. As the pasta cooks, it absorbs the liquid which helps create a smooth, creamy texture. If the final dish seems dry or the pasta is not sufficiently coated, stir in a splash more milk or broth.
Use a Roux
Making a quick flour and butter roux before adding milk or broth to the sauce helps thicken it beautifully. Whisk together 2 tbsp each butter and flour. Cook for 1-2 minutes to remove the raw flour taste. Then slowly whisk in the cooking liquid. This helps prevent lumps and makes a smooth, creamy sauce.
You can also stabilize the proteins in the cheese sauce by whisking in an egg yolk or a little cornstarch slurry at the end. This emulsifies the fats and liquids for an ultra creamy mac and cheese.
Finish with Mix-Ins
Stirring in flavorful mix-in ingredients enhances creaminess by adding extra texture and fat. Ingredients like cream cheese, sour cream, heavy cream, or cream fraiche work wonderfully. Cubed cream cheese or mascarpone can be tossed with the finished mac and cheese too.
You can also finish with butter, extra cheese, or rich toppings like crispy bacon bits, sautéed mushrooms, caramelized onions, or roasted garlic. This adds pops of flavor and moisture.
Avoid Overcooking
While mac and cheese needs gentle, low cooking, you want to avoid over-doing it. If you cook the pasta until it is completely soft and falling apart, it will break down too much and turn the sauce gloopy. Make sure to cook the pasta al dente.
Also avoid over-cooking the cheese sauce itself. As soon as it thickens, remove it from the heat. Overcooking can cause the emulsified fats to separate, resulting in a greasy or curdled sauce.
Use High Quality Ingredients
Quality ingredients definitely make a difference when it comes to texture. Opt for thicker, denser pasta shapes like elbows, cavatappi, or shells to hold onto the creamy sauce. Avoid thin pasta like spaghetti which can turn the dish watery.
When making your own cheese sauce, use high-fat dairy like whole milk, heavy cream, cream cheese, or mascarpone for ultimate richness. And of course, real cheeses like cheddar, Gruyère, and Monterey Jack have superior flavor and meltability.
Add a Touch of Mustard
Adding a bit of mustard brings a tangy kick to mac and cheese as well as enhances the creamy factor. Stir in 1-2 tsp prepared yellow mustard or Dijon to brighten up cheesy flavors.
The vinegar in the mustard helps stabilize the proteins in the cheese sauce for a smooth, creamy consistency. Mustard also complements many of the rich mix-ins like ham, bacon, or sautéed vegetables.
Finish Baking
For the ultimate creamy mac and cheese, transfer the finished dish to a baking dish and top with more cheese. Popular options include cheddar, mozzarella, Parmesan, panko breadcrumbs, etc. Bake at 350°F until browned and bubbly on top.
The heat from the oven melts the cheese topping and helps further set the sauce. Baking mac and cheese develops deeper, richer flavors too. Let the mac and cheese rest for 5-10 minutes before serving for thickened, ultra creamy noodles.
Make Ahead
Preparing mac and cheese in advance allows time for the flavors to meld and the sauce to thicken. Make the entire dish 1-2 days ahead. Transfer to a baking dish, cover, and refrigerate.
When ready to serve, top with extra cheese and bake until hot and browned on top. The chilled pasta will soak up the liquid as it bakes, resulting in a creamy consistency.
Add Starch
Stirring in a small amount of starch helps give homemade mac and cheese an ultra creamy texture. Options like flour, cornstarch, potato starch, or tapioca starch work well. Whisk 1-2 tbsp into the cheese sauce towards the end of cooking.
The starch molecules absorb liquid and thicken the sauce so it perfectly coats the noodles. Be sure to cook the starch fully to avoid any raw taste.
Use Evaporated Milk
Evaporated milk is an easy shortcut to the creamiest possible mac and cheese. Because some of the water content has been removed, it has a richer, creamier texture than regular milk.
Substitute evaporated milk 1:1 for regular milk in homemade mac and cheese recipes. You can also use a half and half blend of evaporated milk and regular milk for ultra creaminess.
Choose Creamy Cheeses
While cheddar is the classic go-to, branching out and using a blend of creamy cheese takes mac and cheese to the next level. Soft, spreadable cheeses add lush texture and flavor.
Options like cream cheese, goat cheese, brie, camembert, mascarpone, ricotta, and gorgonzola all work wonderfully. Mix in a few ounces along with the cheddar for next-level creaminess.
Use a Double Boiler
A double boiler can help you achieve the silkiest possible cheese sauce for mac and cheese. This setup gently heats the sauce, allowing the cheese to melt smoothly while preventing scorching on the bottom.
Fill the bottom pot with a couple inches of water and bring to a simmer. Place the top pot with the cheese sauce over the water bath, stirring occasionally. The steam transfers heat gently for the perfect creamy sauce.
Add an Egg
Beating an egg into the hot mac and cheese sauce at the end helps stabilize the dairy proteins for a lush, creamy texture. The egg also enriches the dish and adds silky body.
Temper the egg first by whisking in a ladleful of the hot sauce. Then gradually pour the egg mixture back into the cheese sauce, whisking constantly. Cook briefly until thickened.
Conclusion
Achieving creamy mac and cheese does require some key techniques, from using a low cooking temperature to finishing in the oven. But the decadent, cheese-coated end result is so worth it. With these tips, you can look forward to smooth, lush, ultra creamy mac and cheese every time.
Table of Tips for Creamy Mac and Cheese
| Tip | Details |
|---|---|
| Use Plenty of Cheese | At least 3 cups shredded per batch. Cheddar, Gruyère, etc. |
| Go Low and Slow | Gently simmer cheese sauce over low heat. |
| Use Lots of Liquid | Around 3-4 cups milk and broth total. |
| Make a Roux | Thickens sauce beautifully. |
| Finish with Mix-Ins | Cream cheese, sour cream, bacon, etc. |
| Avoid Overcooking | Cook pasta al dente and remove sauce from heat once thick. |
| Use Quality Ingredients | Dense pasta shapes, high-fat dairy, real cheeses. |
| Add Mustard | 1-2 tsp brightens flavor, thickens sauce. |
| Finish Baking | Bake with cheese topping for creamy interior. |
| Make Ahead | Thickens and melds flavors. Finish baking later. |