Baked Macaroni and Cheese - homemade recipe (2024)

FAQs

When baking mac and cheese, should it be covered? ›

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.

But the secret to baked mac and cheese is this crispy top, which hides a creamy, soft bottom. That extra layer of cheese helps hold in the moisture when it bakes in the oven. Just be sure not to bake it too long so the macaroni doesn't dry out! Bake just until the cheese is melted and bubbly.

Both the flour and the cheese help thicken the sauce.

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.

It's also important to not undercook your pasta too much. You want the noodles to be al dente, but undercook them too much and they will not only absorb all the sauce, but take longer to bake, and that extra time in the oven will only dry out the macaroni and cheese further.

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!

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

What cheese to avoid for mac and cheese? ›

Dry, crumbly cheeses like feta or cotija are not ideal. With their high moisture levels, they don't melt properly and will leave you with clumps of cheese instead of a smooth sauce.

Continue baking until the internal temperature reaches 160°F.

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

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.

Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.

Finely grating your cheeses will help them melt easier and faster. Like melting chocolate, the heat from the cream can melt smaller pieces faster than bigger ones, which prevents you from having to reheat the mixture and risk it splitting.

The cheese is breaking because you're adding it while the sauce is too hot. Cook the roux, add the milk, whisk constantly while slowly heating. When it starts to simmer and thicken, adjust seasoning and take the pot off the stove. Slowly whisk in the cheese.

Low and slow is the key

Protein molecules bind together and form tight, chewy grains throughout the sauce, all while leaving an excess of oil and liquid around it. The only way to avoid this is to minimize the heat exposure to your cheese.