Southern Baked Macaroni and Cheese Recipe (2024)

FAQs

Why is my baked mac and cheese not creamy? ›

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

The roux will help thicken our milk and make our sauce creamy. I melt my butter in a large pot and then whisk in the flour. It will thicken but don't worry. Once you add the milk, it will thin out.

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Butter and flour: The combination of butter and flour thickens our creamy cheese sauce. You'll cook them together on the stove and then add the milk. The mixture thickens, and you can add your cheese. Easy!

It is better to use heavy cream for Mac and Cheese instead of milk, or better yet, use evaporated milk which has the thickness of heavy cream without all of the fat! Furthermore, it is more stable than heavy cream so your Macaroni and Cheese is less likely to curdle or separate.

Mustard Powder: The secret ingredient you should always add to your Mac and cheese. The acidity in the mustard helps cut through the fat. You can find it in the spice section of any major grocery store. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit it.

Cayenne pepper is a classic seasoning that adds warmth and enhances the flavour of the cheese.

It's not necessary to cover mac and cheese while baking it in the oven. Keeping the dish uncovered produces a crustier top that differentiates the baked dish from stovetop mac and cheese recipes that simply stir together cheese sauce with pasta. This extra crunchiness gives it more of a casserole taste.

You don't have to make a roux for mac and cheese. Many mac and cheese recipes call for a combination of butter and flour, known as a roux, to thicken the cheese sauce. While this maneuver works particularly well for baked mac and cheese, it just isn't always required.

Sour cream: Sour cream helps thicken the creamy sauce and lends a lovely, subtle tang that pairs beautifully with the cheese and mustard powder.

What cheeses are not to use for mac and cheese? ›

I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.

The second big key was to use evaporated milk as the base liquid. Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Mac and cheese needs whole milk to achieve perfection

According to Chef's Notes, the basis for the cheese part of mac and cheese is something called béchamel sauce. Béchamel is one of what are known as the five "mother sauces" of French cuisine, and it basically consists of fat, flour, and milk.

Starting the pasta in cold water works just as well as adding it to already-boiling water but cooks faster and with less energy. A combination of multiple thickeners and emulsifying agents—cornstarch, evaporated milk, eggs, and American cheese—ensures an extra-gooey texture with real cheese flavor.

Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream. 3. Cover the dish with aluminum foil and place in the oven at 350°F for 20-30 minutes, or until heated through.

You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.