Q1: What is the absolute secret to the creamiest, not grainy, mac and cheese sauce?

This recipe's secret is using process cheese, like Velveeta® . Process cheese contains special emulsifying salts that are specifically designed to help it melt into a perfectly smooth, stable, and creamy sauce that will never break or become grainy. It is the foolproof key to that classic, liquid-gold texture.

Q2: Can I make this mac and cheese ahead of time?

Yes, this is a perfect make-ahead dish! The best method is to prepare the entire cheese sauce and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, you can simply reheat the sauce gently on the stovetop while you cook your pasta, and then stir everything together.

Q3: Why did my cheese sauce become grainy or oily?

This can happen with natural cheeses (but is very unlikely with process cheese) if the heat is too high. If a cheese sauce gets too hot, the fats can separate from the proteins, which can result in a grainy or oily texture. The key is to always add your cheese to the hot béchamel base off the heat or over a very low heat , and to stir gently until it has just melted.

Q4: Can I freeze this mac and cheese?

Yes, this mac and cheese freezes surprisingly well! Let it cool completely, and then you can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop with a generous splash of milk to make it creamy again.

Q5: What kind of pasta is best for a creamy mac and cheese?

A pasta shape with plenty of nooks and crannies is the best choice for catching all that delicious, creamy sauce. Classic elbow macaroni is the number one choice, but other fantastic options include small or medium shells, cavatappi (corkscrews), or rotini .

The Ultimate Creamy Stovetop Mac and Cheese

A quick and easy one-skillet recipe for a classic, creamy macaroni and cheese. This stovetop version features a simple, smooth cheese sauce made by creating a béchamel with butter, flour, and half-and-half, and then melting in cubed Velveeta for an extra-creamy texture. Cooked pasta is stirred directly into the sauce in the skillet and served immediately, optionally topped with fresh arugula and cherry tomatoes.

Author: Evelyn

Ingredients

2 cups uncooked pasta (about 8 ounces), such as elbow macaroni or cavatappi
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half cream
3/4 pound process cheese (Velveeta), cubed
Optional toppings:
Fresh arugula
Halved cherry tomatoes
Coarsely ground pepper

Instructions

Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain and set aside.
While the pasta is cooking, melt the butter in a large cast-iron or other heavy skillet over medium heat.
Stir in the flour until smooth to create a roux. Gradually whisk in the half-and-half.
Bring the mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, until the sauce has thickened.
Reduce the heat to low and stir in the cubed cheese until it has completely melted and the sauce is smooth.
Add the drained macaroni to the skillet and stir until it is heated through and well coated with the sauce.
Serve immediately, with optional toppings as desired.

Notes

This is a very fast meal, coming together in under 30 minutes, which is perfect for a weeknight dinner.
Using a processed cheese like Velveeta is a key component that guarantees an exceptionally smooth and creamy, melt-free sauce.
The sauce is a classic béchamel (cream sauce) thickened with a roux.

Find it online: https://cookupjoy.com/stovetop-mac-and-cheese/