Q1: Why is my cheese sauce grainy or oily?

This is the most common problem with homemade cheese sauce, and it has two simple solutions. First, do not use pre-shredded cheese . The bags of pre-shredded cheese are coated in starches and anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture. Always buy a block of cheese and grate it yourself. Second, do not overheat the cheese . Always turn the heat off or to the lowest setting before you stir in the shredded cheese. High heat will cause the fats in the cheese to separate, or "break," resulting in an oily sauce.

Q2: What is a "roux" and do I have to make one?

A roux is a classic French technique for thickening sauces. It is a paste made from equal parts fat (in this case, butter) and flour that is cooked briefly before liquid is added. Making a roux is an essential step for a stable, creamy, and properly thickened béchamel and cheese sauce. It's very easy to do and is the key to a foolproof, silky smooth sauce.

Q3: Can I make this mac and cheese ahead of time?

Yes, this is a great make-ahead dish. You can assemble the entire casserole (without the panko topping), let it cool, and store it, covered, in the refrigerator for up to 2 days. When you are ready to bake, let it sit out at room temperature for about 30 minutes, then add the topping and bake as directed. You may need to add 5-10 minutes to the baking time.

Q4: Can I use different types of pasta?

Of course! While elbow macaroni is the classic choice, this cheese sauce is fantastic with almost any sturdy pasta shape. Try it with shells, cavatappi, rotini, or penne . Choose a shape that has plenty of nooks and crannies to capture all that delicious, creamy sauce.

Q5: What does the pinch of nutmeg do?

A tiny pinch of nutmeg is a secret weapon in classic cream sauces. It doesn't make the sauce taste like nutmeg. Instead, it has a magical ability to enhance and amplify the rich, savory flavor of the dairy, making the cheese sauce taste even creamier and more delicious.

The Ultimate Creamiest Homemade Mac and Cheese

A classic recipe for a rich and creamy baked macaroni and cheese. The dish starts with a homemade béchamel sauce, which is a roux-thickened milk sauce seasoned with thyme, cayenne pepper, and nutmeg. A generous amount of sharp Cheddar cheese is melted into the sauce, which is then tossed with cooked elbow macaroni. The mixture is transferred to a casserole dish, topped with a crunchy layer of buttery panko breadcrumbs and more cheese, and then baked until golden brown and bubbly.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 teaspoon salt
¼ teaspoon Worcestershire sauce
1 pinch ground nutmeg
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

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Instructions

Preheat the oven to 400°F (200°C).
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni for about 8 minutes, until tender yet firm (al dente). Drain and set aside.
Make the Cheese Sauce: In a large saucepan over medium heat, melt 1/4 cup of butter. When it starts to foam, stir in the flour. Cook, stirring constantly, for 3 to 4 minutes until the roux begins to turn a pale yellow.
Add the thyme, cayenne pepper, and white pepper; cook and stir for another minute.
Gradually whisk in 1 cup of the milk until the mixture is smooth. Pour in the remaining 2 cups of milk and whisk again. Bring the sauce just to a simmer.
Stir in the salt, Worcestershire sauce, and nutmeg. Let the sauce simmer on medium-low heat, whisking often, for about 8 minutes until it has thickened.
Turn off the heat. Add 2 1/4 cups of the shredded Cheddar cheese and stir until it is melted and the sauce is smooth. Mix in the Dijon mustard.
Assemble and Bake: Transfer the cooked macaroni into an 8×8-inch casserole dish. Pour the cheese sauce over it and stir to combine thoroughly.
In a small bowl, mix together the panko bread crumbs and 1 tablespoon of melted butter.
Sprinkle the buttered panko mixture over the macaroni and cheese, followed by the remaining 3/4 cup of Cheddar cheese.
Bake in the preheated oven for about 20 minutes, until the top is golden brown and the sauce is bubbly.
Let it rest for a few minutes before serving.

Notes

Cooking the roux for a few minutes before adding the liquid helps to cook out the raw flour taste.
It is important to turn off the heat before adding the cheese to prevent the sauce from becoming grainy or separating.
Panko breadcrumbs provide a lighter, crispier topping than traditional breadcrumbs.

Nutrition

Serving Size: 1/6 of recipe
Calories: 800-950
Sugar: 10-15 g
Sodium: 1200-1500 mg
Fat: 45-55 g
Saturated Fat: 28-35 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 3-5 g
Protein: 30-35 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/creamiest/