Perfect Southern Baked Macaroni and Cheese (2024)

FAQs

Why is my baked mac and cheese not creamy? ›

Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

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.

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

Mac and Cheese Add-Ins

"I added onion powder, Parmesan cheese and a little bit of cayenne pepper," says RRL. "I always recommend using different cheeses for taste. I use white cheddar and four cheese Mexican blend together," says Angel. "I like to add diced ham and peas or diced chicken and broccoli…" says Fred Cannon.

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.

Both the flour and the cheese help thicken the sauce.

James Hemings: The Enslaved Chef of Thomas Jefferson Who Created Mac and Cheese.

Crispy and golden breadcrumbs are the most traditional addition to mac and cheese. The interplay of texture between soft pasta and rich, buttery breadcrumbs is the reason why this combination has endured the test of time.

Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture.

Why is mac and cheese not healthy? ›

Are mac and cheese healthy, yes or no? Unfortunately, traditional mac and cheese tends to be unhealthy because it contains high amounts of saturated fats and sodium from butter, cheese, and milk. Additionally, it is calorie-dense and not ideal for those trying to lose weight.

S'MAC (short for Sarita's Macaroni & Cheese) is an exciting eatery located in the heart of Manhattan's East Village.

Boil it better

Skip the draining step, and add more milk as the noodles cook, if needed. Once al dente, stir in an extra 1 cup of shredded cheese and voila: less powdered cheese flavor, more homemade vibes and a hint of cheesy goodness infused right into the macaroni itself.

Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce.