21 Mac and Cheese Recipes that Are Gooey Perfection (2024)

FAQs

How do you make macaroni and cheese gooey again? ›

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

Don't skimp on the milk or butter as those ingredients help keep the cooked macaroni ultra-rich and creamy. Use full-fat milk for creamiest results. Also, avoid overbaking, as that will dry out your mac and cheese.

Use less thickener

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

Overcooking can cause the pasta to release excess starch, leading to stickiness. Place a colander or fine-mesh strainer over a large heatproof bowl or in the sink. Carefully pour the pasta and water into the colander, allowing the water to drain away while retaining the pasta.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Any milk is fine. I usually use whole milk, then add some cream, sometimes, just to make it richer. Then you add the cheese of your choice, and melt that, then put the cooked macaroni in. If you are used to using evaporated milk, it's because it makes the sauce a little creamier/richer.

Is it better to use milk or heavy cream for mac and cheese? ›

Heavy cream is, in my opinion, the best milk substitute for kraft mac and cheese. It's thicker and more luxurious than milk, so I actually think this makes a better end result! just add the heavy whipping cream in the same way you would add the milk.

don't use low fat milk -- the higher the fat content the smoother your cheese will melt/incorporate. once the base is made (the flour, butter, milk "sauce" -- bechamel?) take the pot OFF the heat. The more your heat your cheese sauce, the more it will get gritty.

Cover tightly with aluminum foil and refrigerate for up to 2 days. When ready to bake: Arrange a rack in the middle of the oven and heat to 400°F. While the oven is heating, let the baking dish sit out at room temperature. Bake covered until heated through and bubbling around the edges, about 45 minutes.

Flour – all-purpose flour is what you'll need to help thicken the consistency of the sauce. Milk – use 2% or whole milk for the creamiest consistency. Cream Cheese – this ingredient works in tandem with the milk to thicken the sauce into a creamy, decadent consistency.

Add a splash of the sauce's base liquid – if it's a milk-based sauce, for example, pour in a few teaspoons of cold milk. You may also add a splash of wine, beer or cream. Whisk the sauce vigorously for about 10 seconds; this may be enough to repair a cheese sauce that's just beginning to curdle.

So what do you do when you get yourself into a sticky situation? Here's how to unglue sticky pasta and rice, without becoming unglued yourself. If your noodles are clumping, your best bet is to dump them into a colander and run cold water over top. They'll loosen up and then you can rewarm them gently in the sauce.

By paying attention to the quality of ingredients, heat control, and technique, you can often achieve a smoother and creamier mac and cheese. Make sure you are using a good melting cheese, such as cheddar, Monterey Jack, or Gruyère. Cheeses that are aged or overly processed can result in a grainy texture.