Taking mac and cheese game to another level
Mac and cheese is the ultimate comfort food. Whether you’re a fan of the instant stuff from a box or you’re ready to level up your game, there’s something undeniably magical about diving into a creamy, cheesy bowl of pasta goodness.
Here’s how you make a delicious bowl of mac and cheese.
When it comes to mac and cheese, not all pasta is created equal. You want a shape that can hold onto that luscious cheese sauce without turning into a soggy mess. If you’re feeling adventurous, try out different shapes—shells, elbows, or even campanelle. The goal is to get as much cheese into every bite as possible!
Sure, you could just use one type of cheese, but where’s the fun in that? The key to a mind-blowing mac and cheese is a trifecta of cheeses that each bring something special to the table.
Start with a solid foundation like cheddar or Monterey Jack. That is your base cheese. This is your cheese workhorse—melty, creamy, and full of flavor.
Next comes either Gruyère, fontina, or even a stinky French raclette will add depth and a touch of sophistication to your sauce. Don’t be afraid of a little funk; it’s what will make your mac & cheese unforgettable.
Finish it off with a sharp, aged cheese like Parmigiano Reggiano or pecorino. This will give your sauce that extra zing and make the flavors pop.
If you really want to take your mac and cheese to the next level, you’ve got to start with a béchamel sauce. Don’t worry, it sounds fancier than it is. Just whisk together equal parts butter and flour until they form a roux, then slowly add milk until it thickens into a creamy base. This is where the magic happens. Stir in your cheese trifecta, and you’ve got yourself a sauce that dreams are made of. Pro tip: Add a dash of dry mustard and a pinch of cayenne for an extra kick.
Here’s a game-changer: undercook your pasta. NOT al dente but really undercook it, so there’s still a bit of crunch in the center. Why? Because when you mix it with your cheese sauce, the pasta will continue to cook and soak up all that cheesy goodness. This also means you won’t end up with mushy mac and cheese after baking. Trust me, your future self will thank you.
Sure, you could eat your mac and cheese straight from the pot, but baking your mac and cheese allows the flavors to meld together, and the cheese on top gets all bubbly and browned—pure bliss. For an extra crunch, sprinkle some buttery breadcrumbs on top before popping it in the oven. You’ll end up with a crispy, golden crust that perfectly complements the creamy pasta below.
Don’t forget to season your mac and cheese to taste! A pinch of nutmeg adds warmth, smoked paprika gives a hint of smokiness, and if you’re feeling daring, a drizzle of truffle oil can elevate your dish to gourmet status. Go ahead, get creative!
Feeling adventurous? Toss in some extras! Lobster, meat of choice, or even a handful of spinach can take your mac and cheese to new heights. The possibilities are endless, and the results are always delicious.
