Tips for the Best Mac and Cheese What are yours?

Claudia lamascolo
Claudia lamascolo March 27, 2012

Mixing an al dente pasta (cooking for about two minutes less then the package instructions) and combining it with the cheese sauce before it goes in the oven is really the key to the whole operation. It will finish cooking as it bakes to achieve that perfect texture and consistency.

Always use the best quality butter only!
Macaroni ratio 3 1/2 cups cooked 2 minutes
Cheese ratio 2 cups of sauce
Cheeses to use Jack, Sharp Cheddar, Wisconsin Cheeses, French smooth cheeses, a bit of cream cheese will make it creamier

To get that crusty cheesy top luscious layer? Simply grate on more cheese and stick it under the broiler for a few minutes until it browns nicely. This can be done with any homemade recipe.

Topic kind should be set
Topic subject cannot be empty
Topic message cannot be empty
or Cancel
Rivertree Kitchen
Rivertree Kitchen March 28, 2012 12:52
Re: Tips for the Best Mac and Cheese What are yours?

All great tips! I'd add:
-Make your cheese sauce a little thinner than you'd like; it will absorb starch from the pasta and thicken up in the oven.
-Pasta by itself is bland, so make sure your cheese sauce is highly seasoned.
-Mix two parts panko breadcrumbs with one part grated parmesan cheese. Sprinkle on top, dab with a bit of butter if you wish, and bake for a super-crunchy top.

charlie
charlie March 28, 2012 13:59
Re: Tips for the Best Mac and Cheese What are yours?

1. I always add some chopped onion. To me more is better, but try it first.

2. I love to use the old fashioned country store hoop cheese with the red rind.
We called it "rat cheese" ( I guess that was what was used to bait traps?) when I was a boy in the 40s & 50s.

Claudia lamascolo
Claudia lamascolo March 31, 2012 02:17
Re: Tips for the Best Mac and Cheese What are yours?

Fabulous Tips! Thank Charlie and Rivertree kitchen

Cupcake Vixen
Cupcake Vixen July 8, 2012 17:29
Re: Tips for the Best Mac and Cheese What are yours?

I basically follow the same procedure as all of those posted above, but
I add a 1 1/2 tsp. of dry mustard to the cheese sauce.
1 c. of sour cream for added tang and creaminess.
1/2 c. of Velveeta Spicy Queso cheese.

If you pair it with evaporated milk, along with the sour cream, it makes for a rich, creamy mac and cheese. Seeing as I use the sour cream and Velveeta, I add enough evaporated milk that it looks like soup. The noodles absorb all of the liquid and make a thick, ooey, gooey, mess that everyone will love! I also add crispy bacon to it sometimes to change it up. In Michigan we have Kroger and Meijer grocery stores that carry store brand versions of the Velveeta, and I find that they actually work better for that creamy texture.

Post Reply

Advertisement