Last but not least, if you’re making a baked version of macaroni and cheese, you’ll want a toasty crumb topping. This will give you fine shreds that melt quickly and help produce a smooth, creamy sauce. Keep your cheese in the refrigerator until you’re ready to grate it, then use small holes on your box grater. All of these cheeses should be easy to find in just about any supermarket. Our top recommendations (in no particular order) are fontina, Muenster, Gruyère, Gouda, Havarti, mozzarella, Jack, and Cheddar. You want to choose varieties that melt easily and are not likely to separate. Of course, the most important ingredient is cheese. 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). Smaller cuts allow for the most cheese “coverage” and cuts with ridges are particularly nice because they hold the sauce so well. Next, you want to choose the right type of pasta. We recommend using a good quality unsalted butter and whole milk to make your béchamel sauce. 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.Ī smooth, creamy cheese sauce with no lumps or separation is much easier to achieve when you use full-fat ingredients. There are a few basic guidelines you need to follow when choosing your ingredients, but once you know what they are, the sky’s the limit on the varieties of cheese and add-ins you can choose from. Making macaroni and cheese from scratch is an easy process that leaves a lot of room for personal taste and creativity. The thickness of a béchamel sauce is determined by the ratio of milk to butter and flour. It’s 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. When making macaroni and cheese, this sauce serves as the base and whatever cheeses you choose are melted into it.īéchamel is one of the “mother sauces” in the classic French system. Start with béchamel: The secret to a creamy, cheesy sauce
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