Looking for the perfect Mac and Cheese recipe? Avoid these 9 common mistakes to make sure your dish is a hit at your next potluck. From overcooking the pasta to using the wrong type of cheese, these mistakes can ruin your Mac and Cheese and leave it inedible. Don't be the one to bring the bad Mac and Cheese to the party. Follow these tips to ensure your dish is a delicious success.
Jump to:
- Mistake #1 Not Using a Roux
- Mistake #2 Wrong Milk For The Job
- Mistake #3 Undercooking Bechamel
- Recipe
- Mistake #4 Not Flavouring The Bechamel
- Mistake #5 Making Poor Cheese Choices
- Mistake #6 Adding The Cheese Too Quickly
- Mistake #7 Cold Pasta
- Mistake #8 Plain Bread Crumbs
- Mistake #9 Over Baking/Temperature Too High
- Final Thoughts
- Frequently Asked Questions
Mistake #1 Not Using a Roux
Roux is a crucial component in many classic dishes, including the beloved Mac and Cheese. It's a simple mixture of equal parts flour and butter that's cooked together and used to thicken sauces and gravies. Without a roux, your cheese sauce can turn out unstable and may even curdle during cooking.
To make a roux, start by melting butter in a pot. Once melted, whisk in an equal amount of flour and continue cooking and whisking for 4-5 minutes. You can then use the hot roux to thicken cold milk, or whisk cold milk into the hot roux. By using a roux, you'll create a stable base for your cheese sauce that will result in a creamy and delicious Mac and Cheese. For a full walkthrough of this technique, check out my post on how to make bechamel.
Mistake #2 Wrong Milk For The Job
When making Mac and Cheese, it's important to choose the right type of milk. While it may be tempting to use lower-fat milk to save on calories, it's important to use at least whole milk (3.25% Milk Fat) to ensure the best texture and stability. The higher fat content helps to prevent the Mac and Cheese from becoming greasy or separating during cooking. If you only have 2% milk on hand, consider adding a bit of whipping cream to it in a ratio of 1:3 (1 part whipping cream to 3 parts milk) to increase the fat content. Trust me, your Mac and Cheese will thank you!
Mistake #3 Undercooking Bechamel
If you want to make the perfect Mac and Cheese, it's important to pay attention to the details, including the Bechamel sauce. Bechamel is made by thickening milk with a roux, a mixture of flour and butter that's cooked together to various degrees to achieve different flavours and colours. The roux is an essential component of the Bechamel, as it helps to thicken the sauce and give it structure. However, if the roux is not cooked long enough, it can impart a raw, floury taste to the Bechamel. This can ruin the texture and flavour of your Mac and Cheese, leaving you with a dish that's grainy and unpalatable.
To avoid this common mistake and ensure a smooth and creamy Bechamel sauce for your Mac and Cheese, it's important to simmer the sauce while gently whisking it for at least 10 minutes before adding in the cheese. This will help to cook out any raw flour flavour and give you a sauce that's perfect for your Mac and Cheese.
Recipe
Ingredients
- 2 tablespoon olive oil
- ½ an onion, diced
- ¼ cup butter
- ¼ cup flour
- 5 cups Whole Milk
- ¼ teaspoon fresh ground nutmeg
- salt and pepper as needed
Instructions
- Heat the olive oil in a heavy-bottomed pan over medium heat.
- Add the onions and saute until the onions are soft.
- Add the butter and melt.
- Add the flour, mix it with the melted butter and onions, and cook, stirring regularly for about three minutes.
- Add the milk and whisk to fully incorporate the roux.
- Heat the milk, making sure to scrape the bottom of the pot regularly, so the roux doesn't stick.
- Simmer the sauce for about 10 minutes or until it thickens and no longer tastes like raw flour.
- Season with salt, pepper (white pepper if you prefer) and nutmeg.
- Strain the sauce through a fine-mesh sieve.
- Put a layer of plastic wrap on the surface of the hot bechamel to prevent a film from forming on the surface.
- Use the bechamel right away, or keep it in the fridge for up to four days.
Mistake #4 Not Flavouring The Bechamel
Flavour is key when it comes to making delicious Mac and Cheese, and the Bechamel sauce is no exception. While a basic Bechamel made of butter, flour, and milk provides the base for the Mac and Cheese sauce, it's important to add in some extra flavourings to make it truly stand out. Some options to consider include:
- Nutmeg -- a classic addition that pairs beautifully with cream-based sauces
- Cayenne -- just a pinch adds warmth without noticeable heat
- Onion powder and garlic powder -- for savoury depth
- A few drops of lemon juice -- to brighten the flavour and add balance
- Salt and pepper -- don't forget the basics
When adding these flavourings to your Bechamel, it's best to do so after the roux has been cooked and the milk has been added. This will give the flavours time to infuse into the sauce and develop fully. Be careful not to overdo it -- a little goes a long way when it comes to seasoning.
Mistake #5 Making Poor Cheese Choices
When it comes to making the perfect Mac and Cheese, the cheese you choose can make all the difference. To add depth and complexity to the flavour, it's best to use a minimum of three different types of cheese. Aged cheddar is a great choice for flavour and colour, and adding in a little turmeric or paprika can help to enhance the colour if you're using white cheddar. Swiss or Monterey Jack cheese can also add texture and flavour to the dish. For an extra layer of flavour, consider using an aged cheese like parmesan or asiago or a bold blue cheese like cambozola or gorgonzola. A smoked cheddar is another excellent option that can add depth and character to the dish. If you want to explore even more cheese sauce possibilities, have a look at my cheese fondue post.
However, it's important to avoid cheeses that won't contribute to the desired flavour and texture. Processed cheese like American cheese or Velveeta may melt easily, but they don't have much flavour and can result in a bland, uninspiring dish. Similarly, soft and crumbly cheeses like feta or goat cheese may not melt well and can lead to a grainy or uneven texture. To get the best results, stick with cheese varieties that are known for their melting abilities and bold flavours.
Mistake #6 Adding The Cheese Too Quickly
When it comes to adding cheese to your Bechamel sauce for Mac and Cheese, timing is everything. If you add the cheese too quickly, it can cause the sauce to split or become unstable during cooking. To avoid this, it's important to take a few extra steps to ensure that the cheese is fully incorporated into the sauce.
First, be sure to grate any firm or hard cheese before adding it to the sauce. This will make it easier to incorporate and prevent the sauce from becoming clumpy or grainy. Then, add the grated cheddar to the Bechamel a little bit at a time, whisking it in until it's fully incorporated. Repeat this process with the Swiss cheese, and finish with the parmesan or blue cheese.
This process will help to emulsify the oils in the cheese into the sauce, which can prevent oil separation during cooking and give you a smooth and creamy Mac and Cheese.
Mistake #7 Cold Pasta
When making Mac and Cheese, it's important to pay attention to the temperature of the pasta and cheese sauce to ensure that the finished dish is creamy and flavourful. Here are a few tips to keep in mind:
- Never add cold pasta to a hot cheese sauce. This can cause the sauce to solidify and the emulsion of the cheese to weaken. Instead, make sure to keep the pasta hot while preparing the cheese sauce and add it to the sauce while it's still warm.
- Slightly undercook the pasta. This will help to prevent the pasta from becoming overcooked and mushy when the dish is finished baking. It should still have a slight bite to it when you add it to the sauce.
- Keep the pasta hot. Place it in a large bowl and cover it with a clean dish towel or foil, or heat it briefly in the microwave or on the stove before adding it to the cheese sauce.
By following these simple tips, you can help to ensure that the cheese sauce stays smooth and creamy and that the pasta is perfectly cooked in your Mac and Cheese.
Mistake #8 Plain Bread Crumbs
The breadcrumb topping on Mac and Cheese serves two main purposes: to add a crunchy texture and to help the dish brown in the oven. However, it's important to remember that the topping should also be flavourful in order to enhance the overall taste of the dish.
One way to add flavour to the breadcrumb topping is to mix it with grated parmesan and cheddar cheese. This will give the topping a savoury and slightly sharp flavour that complements the creamy cheese sauce. You can also add in other seasonings like onion powder, garlic powder, salt, pepper, and fresh parsley to give the topping an extra boost of flavour.
It's also a good idea to taste the breadcrumb mixture before adding it to the top of the Mac and Cheese to ensure it has enough flavour. If it tastes bland, add a little more of the cheese or other seasonings until you get the desired taste. Remember, the breadcrumb topping may seem like a small detail, but it can make a big difference in the final flavour and texture of your Mac and Cheese.
Mistake #9 Over Baking/Temperature Too High
When making Mac and Cheese, it's important to pay attention to the cooking time and temperature to ensure that the dish is creamy, flavourful, and not overcooked. If you're using the broiler to set the sauce and brown the top of the Mac and Cheese, it's essential to make sure that the sauce and pasta are already hot before placing the dish under the broiler. This will help to ensure that the dish is heated through and the breadcrumb topping browns evenly.
If you're heating up a batch of Mac and Cheese that was made ahead of time or is cold from the fridge, it's best to bake it in the oven at 350 degrees F for 20-30 minutes or until the sauce is hot and bubbly and the breadcrumb topping is nicely browned. If the top of the dish isn't browned to your liking, you can finish it off under the broiler for a few minutes. Just be sure to keep a close eye on the dish while it's under the broiler to prevent burning.
Final Thoughts
I have made more Mac and Cheese than I can count, and every single one of these mistakes is something I have learned from firsthand. The good news is that once you are aware of them, they are all easy to avoid -- and the difference between a mediocre Mac and Cheese and a truly great one really does come down to these details.
As a bonus tip, consider mixing in some extra gooey cheese like Swiss or gorgonzola into the Mac and Cheese before adding the breadcrumb topping. This will give the dish that delicious, stringy cheese look that we all know and love. If you want to see all of these tips put into practice, have a look at my Mac n Cheese recipe.
Frequently Asked Questions
A roux (equal parts butter and flour cooked together) creates a stable base for your cheese sauce. Without it, the cheese sauce can become unstable and may curdle during cooking. Cook the roux for 4-5 minutes before adding your milk.
Use at least whole milk (3.25% milk fat) for the best texture and stability. If you only have 2% milk, add whipping cream in a 1:3 ratio (1 part cream to 3 parts milk) to increase the fat content. Lower-fat milk can cause the sauce to become greasy or separate.
Use a minimum of three different cheeses for the best flavour and texture. Aged cheddar provides flavour and colour, Swiss or Monterey Jack adds texture, and a finishing cheese like parmesan, asiago, or a bold blue like gorgonzola adds depth. Avoid processed cheese and soft, crumbly cheeses like feta that don't melt well.
If the sauce and pasta are already hot, use the broiler to set the sauce and brown the topping. If reheating a cold or pre-made batch, bake at 350 degrees F for 20-30 minutes until hot and bubbly, then finish under the broiler for a few minutes to brown the breadcrumbs.
Hugh Privette says
The Mac and cheese is delicious… extra cheese added to the top comes out rubbery! ????