How To Make Macaroni and Cheese
Learn how to make macaroni and cheese using our fool-proof ingredient ratio and easy step-by-step instructions.
Macaroni and cheese is quintessential comfort food, but if you’ve only ever had the blue box variety, you’re really missing out! Whether stovetop or baked, we’ve got the formula for getting creamy, delicious results every time.
Read on for tips on choosing the right pasta and cheeses, and get our step-by-step instructions for making the perfect macaroni and cheese sauce.
Béchamel sauce: The secret to creamy macaroni and cheese
When making macaroni and cheese, this sauce serves as the base and whatever cheeses you choose are melted into it.
Béchamel is one of the “mother sauces” in the classic French system. The recipe dates back to 17th-century France and was named for its creator Marquis Louis de Béchamel, who served as head steward to King Louis XIV.
Béchamel is made by cooking equal parts butter and flour until smooth and golden (this is called a roux), then whisking in warm milk to make a smooth, creamy sauce. The thickness of a béchamel sauce is determined by the ratio of milk to butter and flour.
The best ingredients for macaroni and cheese
Making macaroni and cheese from scratch is an easy process that leaves a lot of room for personal taste and creativity.
There are a few basic guidelines you need to follow when choosing your ingredients, but once you’ve got those down, the sky’s the limit on the varieties of cheese and add-in combinations.
Use whole milk and real butter:
When making mac and cheese, it doesn’t pay to use low-fat ingredients, so enjoy the indulgence and save the calorie counting for another night.
A smooth, creamy cheese sauce with no lumps or separation is much easier to achieve when you use full-fat ingredients. We recommend using a good quality unsalted butter and whole milk to make your béchamel sauce.
Pick a pasta that holds the sauce:
Next, you want to choose the right type of pasta. Smaller cuts allow for the most cheese “coverage” and cuts with ridges are particularly nice because they hold the sauce so well.
In addition to the ever-popular elbows, we like pipette (slightly larger elbow-shaped with ridges), cavatappi (small, twisted tubes with ridges), mini farfalle (bow ties or butterflies) and conchiglie (small shell-shaped macaroni with ridges).
Choose smooth-melting cheeses:
Of course, the most important ingredient is cheese. You want to choose varieties that melt easily and are not likely to separate.
Our top recommendations (in no particular order) are fontina, Muenster, Gruyère, Gouda, Havarti, mozzarella, Jack, and Cheddar. All of these cheeses should be easy to find in just about any supermarket.
Keep your cheese in the refrigerator until you’re ready to grate it, then use small holes on your box grater. This will give you fine shreds that melt quickly and help produce a smooth, creamy sauce.
Add a toasty crumb topping:
Last but not least, if you’re making a baked version of macaroni and cheese, you’ll want a toasty crumb topping. Fresh breadcrumbs, coarsely chopped and toasted are the best choice, but store-bought panko will work nicely too.
Baked vs. stovetop macaroni and cheese
While a casserole of nicely browned, baked macaroni and cheese may be more traditional, some cheese combinations simply taste better when served straight out of the saucepan without ever visiting the oven.
As a general rule of thumb, macaroni and cheese recipes that incorporate semi-soft cheeses like fontina, Gruyère and Gouda can be baked with consistently delicious results.
Recipes that include soft, velvety cheeses like Brie and mascarpone are at their creamy best when served stovetop style.
Regardless of which type you’re making, all homemade macaroni and cheese recipes start with the same ingredients and cooking techniques. Here’s our basic recipe:
- 1 lb pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 3-3/4 cups whole milk
- 12 to 14 ounces of cheese (up to 4 varieties), finely shredded
- Prepare a roux: The first step in making macaroni and cheese from scratch is to make the roux for your béchamel sauce. A roux is a mixture of equal parts flour and fat that is used to thicken sauces, soups, and stews. For macaroni and cheese, we use butter as the fat component and make a light-colored (blond) roux.
- Whisk in the milk: When the roux has reached the right color and consistency, whisk in some warm milk and continue cooking until the sauce is smooth and creamy, and thick enough to coat the back of a spoon.
- Add the cheeses: When the béchamel sauce has reached the right thickness, it’s time to stir in your grated cheese.
- Add the pasta: Once all the cheese has melted and the sauce is smooth and creamy, it’s ready for the pasta and any other ingredients you might be adding.
- Bake or serve: Baked mac and cheese needs a little time in the oven before serving., but if your recipe is for a stovetop mac and cheese, you can serve right away.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 362mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 18g
Note: Nutrition information is estimated and may vary from your actual results.