I used sharp cheddar in this recipe, but you can pick your own favorite, as long as it's a similar type of semidry cheese, like Swiss, Gruyère, or Jack. Not gonna sugar coat it- these were an epic fail. Next, blend in the grated cheese—I used sharp cheddar again here—with a whisk or immersion blender, allowing it to melt into the solution as you go. For the cheese, any semi-firm cheese, such as cheddar, Swiss, Gruyère, Fontina, or Jack, can work here; feel free to use whichever appeals to you. Everything you need to know about eating and cooking with curds. Start by heating water in a saucepan, then whisk in sodium citrate until it's fully dissolved. For so many American kids, boxed macaroni and cheese is one of those bedrock foods, as foundational to their identity as hamburgers and pizza. I worked a full pound and a half of cheese into a mere two cups of béchamel, so this is a very cheesy sauce. When I was growing up, my sister and I were latchkey kids, which meant that we often had to fend for ourselves when we got home from school, fixing up snacks before our parents arrived later. Cavatappi is a fun pasta shape and is a great choice for the mac and cheese Solving the taste bud debacle: My answer to this was using a good sharp cheddar, nutmeg and cayenne pepper. The easiest baked potato style soup made easy in your instant pot full of tender potatoes, ham, and plenty of cheddar cheese! [Photographs: Vicky Wasik. As a result, it has shaped their expectations about what mac and cheese is supposed to be—namely, gooey and silky-smooth above all else. Serve the mac and cheese immediately while still warm. If you're unsure which one is right for you...well, then I guess you'll just have to make the tremendous sacrifice of trying both. If you've ever opened a box of the instant stuff or made stovetop mac and cheese from scratch, you know there's no real requirement to put it in the oven. When it's cooled just a little, I fold in an additional half pound of grated cheese—this is going to provide those pockets of stretch and full-on cheesiness. You have to try to mess up this easy method of cooking a steak. Let cool slightly, then add grated Gruyère and mix well. In many ways, overcooked pasta is actually preferable to al dente in a cheesy baked dish like this—it'll make for more of a cohesive, scoopable mass, not unlike a savory, Americanized kugel. Hack your mac: 13 easy ways to make boxed mac and cheese even better. In a large saucepan, melt 2 tablespoons (30g) butter over medium-high heat (do not allow it to brown). Preheat oven to 400°F (200°C). Adding it to the thickened milk helps keep it smooth and emulsified. In my recipes, that means a buttery panko bread crumb topping, baked until golden brown. This classic béchamel-based mac and cheese is loaded to the hilt with cheese. A buttery panko bread crumb topping bakes up crisp, with a light crunchiness. Then slowly whisk in milk to form a smooth and creamy béchamel, and finally stir in grated cheese. Ready in 1 minute, this vegan mac 'n' cheese comes with a pouch of precooked pasta and a separate pouch of nutritional yeast-based creamy cheese sauce. This order is important: If you add the cheese too early, it has a tendency to break, turning clumpy or oily. Add the remaining sauce and any extra add-ins and stir to combine. Bake on top rack of oven until browned and bubbling, about 45 minutes (ovens can vary; check often to prevent top from burning). Let mac and cheese rest 15 minutes, then serve. And if you look closely, you can see how the sauce has plenty of goo, but also little blobs of cheese that will stretch when pulled. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Some comments may be held for manual review. ). We may earn a commission on purchases, as described in our affiliate policy. Sauce will initially become very thick, then get very thin once all the milk is added. In either case, you'll walk away with an incredible version of the dish. If a small amount of oil is the consequence of some awesome cheese stretch, I'm more than okay with that. In my opinion, there are two arguments for baking it. What I've settled on is that my ultimate version combines the best of both worlds. It doesn't seem to matter that it's way over 100 degrees outside. She taught us how to make a roux with butter and flour, then whisk in milk to form béchamel sauce. One of the side benefits of this method is that you get enhanced browning in the oven, especially on the bottom and sides of the baking dish, thanks to the flour and butter in the sauce. I've found myself with some serious soup cravings lately. All products linked here have been independently selected by our editors. In others, you take it a step further and add a crunchy topping of some sort. Video: Natalie Holt]. In the finished dish, you can see some of that extra browning, courtesy of the flour and butter in the cheese sauce. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. We reserve the right to delete off-topic or inflammatory comments. With that said, it also has no flavor. You save time and get more or less the same thing without that extra step. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Post whatever you want, just keep it seriously about eats, seriously. All products linked here have been independently selected by our editors. Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. Learn more on our Terms of Use page. Even though the béchamel-based sauce yields a less perfectly slick texture, and a starchier, slightly diluted cheese flavor, I still tend to prefer it over the processed kind, because at least it tastes more like the types of cheese I like: sharp and funky, not mild. Post whatever you want, just keep it seriously about eats, seriously. I like to use Gruyère here for a little extra funk, but again, you can use whatever you want. Half baked, and Serious Eats make up close to 50% of my weekly entree’s, sides, etc. The first step is to make a roux by melting butter and then whisking flour into it, cooking them together until the flour has lost its raw smell (but not so much that it browns!). The result is an even gooier, creamier sauce that's more in line with the texture of the boxed stuff, but it still has those elastic strands that pull and stretch when you lift a scoop. TODAY Illustration / Getty Images. The second reason for baking mac and cheese is that it transforms it into a make-ahead dish. We've long avoided using sodium citrate in our recipes here at Serious Eats, because it's not readily available at most food stores. Comments can take a minute to appear—please be patient! Not only is it a common ingredient in club soda, but, more importantly for us, it's how processed American cheese, with its superior melting abilities, is made. Just look at those nice orange-y edges. It requires just one pot and you don’t even need a colander. Casserole can be assembled through the end of step 4, then covered and stored in the refrigerator for up to 5 days before baking. If I had to pick a favorite, it might still be the béchamel version, because that's the one that speaks to my childhood memories the most. Subscribe to our newsletter to get the latest recipes and tips! Not sure, but the mistake was proton my end. Get these ingredients for curbside pickup or delivery! Not only do I pack as much cheese as I can into the sauce itself, but I then mix the cooked pasta and cheese sauce with additional grated cheese, for tiny pockets of stretchy, melty cheese throughout. Modern Baked Mac and Cheese With Cheddar and Gruyère, Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère, cheese-sauce method that Kenji developed for his stovetop mac and cheese recipe, Pure Sodium Citrate ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified (Molecular Gastronomy) - 400g/14oz, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, The Serious Eats Cheese and Wine Pairing Cheat Sheet, The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices! But now, thanks to the ease of ordering online, a supply of food-grade sodium citrate is only a mouse click away. The best baked mac and cheese is incredibly cheesy, with plenty of gooeyness, cheesy stretch, and flavor. Learn more on our Terms of Use page. On top of that, I've never been fully sold on the idea that a perfectly emulsified goo of cheese is the be-all and end-all of mac and cheese. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. 4 to 5 ounces cheddar cheese, shredded (fresh, not preshredded) Extra grated cheese folded into the pasta and cheese sauce creates tiny pockets of stretchy, melted, intensely flavored cheese. I found that it didn't translate as well to the baked version of the dish; it tends to break when subsequently baked, diminishing its gooey texture and cheesy flavor. Scrape cheese sauce into pasta and mix until evenly coated. If you see something not so nice, please, report an inappropriate comment. Perfectly even edge-to-edge cooking and foolproof results. Some HTML is OK: link, strong, em. First is the crispy topping. We may earn a commission on purchases, as described in our affiliate policy. There's nothing good about frizzled beads of milk protein suspended in a pool of oil. Some HTML is OK: link, strong, em. You have to try to mess up this easy method of cooking a steak. Stir-fried rice noodles with shrimp, pork, and vegetables. You can assemble it in advance, refrigerate it, and then finish it in the oven when you're ready to serve. I really don't see any reason not to recommend it now. The great thing about sodium citrate is that you can turn any cheese into a gooey, Velveeta-like melter. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven. Here, we look at two methods: a classic béchamel-based approach that's extra cheesy, and a modern (and equally extra cheesy) recipe that uses the emulsifying powers of sodium citrate. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. There's nothing new about this particular salt—you can find it in many foods and drinks you already eat. Increase baking time by 15 minutes if refrigerated. Cheesy, gooey, crisp-crusted, and satisfying. And yet, a little bit of grease isn't always so terrible, especially when it's accompanied by the greatest of all melted-cheese qualities: stretchiness, something a gooey cheese sauce never delivers to my satisfaction. Place the pasta and 1/2 of the cheese sauce in a large serving bowl. The Easiest Baked Mac-and-Cheese is the … Have you cooked this recipe? Thick, hearty, loaded with flavor, and entirely customizable. The question, then, is how to do it. (I add these flavorings to my béchamel version above as well.). The best baked mac and cheese is incredibly cheesy, with plenty of gooeyness, cheesy stretch, and flavor. I was not one of those kids. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. After that, we'd stir in cheese, making what the French would call Mornay, except we used cheddar instead of a Mornay's more typical Gruyère. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. I prefer the latter approach: As long as we're going for some crunch, we might as well go for maximum crunch. Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. If you'd like a looser sauce, add up to another 1/4 cup milk if desired. One of the benefits of this method is that you can get enhanced browning in the oven, especially on the bottom and sides of the baking dish, thanks to the flour and butter in the sauce. Season with salt if necessary. 1 tablespoon (9 g) gum-free gluten free flour (See Recipe Notes) 5/8 cup (5 fluid ounces) milk, plus more as necessary. Stir to coat the pasta evenly. Add flour and whisk to form a paste. [Photograph: Vicky Wasik. This version calls for sodium citrate, an ingredient that's been in the modernist pantry for many years now, but has yet to break into the mainstream home cook's arsenal. Whisk in hot sauce, mustard powder, and garlic powder. Makes one 9- by 13-inch baking dish, serving 8. After several weeks, and an ungodly amount of mac and cheese for breakfast, lunch, and dinner, I've settled on two methods: a classic béchamel-based version that's extra cheesy, and a modern (and equally extra cheesy) recipe that uses the emulsifying powers of sodium citrate, a type of salt.*. But I also want some unadulterated cheese mixed in that delivers concentrated flavor and, when melted, a little bit of that trademark stretch. Video: Natalie Holt]. They didn’t hold together well, … See more of an explanation on this from The Food Lab’s author Kenji Lopez-Alt on the Serious Eats blog! Melt remaining 3 tablespoons (45g) butter, then add to panko and mix until evenly coated. Next, I toss it with the pasta, which I undercook just slightly to account for it softening further later. 7 tablespoons (105g) unsalted butter, divided, 12 ounces (340g) grated sharp cheddar cheese (see note), 1 teaspoon (5ml) hot sauce, such as Frank's RedHot, 1/4 pound (115g) grated Gruyère cheese (see note). Once again, after folding this sauce with the pasta, I fold in an additional half pound of grated Gruyère, for those tiny bits of stretchy melted cheese. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer. Set aside. Read more: Two Roads to Gooey, Stretchy, Extra-Cheesy Baked Mac and Cheese. Increase baking time by 15 minutes if refrigerated. Get the recipe: Serious Eats’ 3-Ingredient Stovetop Mac & Cheese; Read more: I Tried the Internet-Famous 3-Ingredient Mac and Cheese (and I Get Why It’s So Popular) Wow, this Serious Eats technique is seriously smart. Combine the pasta and cheese sauce. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. My whole conception of good mac and cheese, therefore, is somewhat at odds with that of many of my peers. You may already be familiar with revolutionary plant-based power brand Upton's Naturals (they make killer vegan jackfruit and more), but their new Ch'eesy Mac is a game changer. Scatter panko all over surface of mac and cheese in an even layer. In some recipes, you put the mac and cheese in a baking dish and toss it in the oven until the top is bubbling and browned. If you see something not so nice, please, report an inappropriate comment. First, though, we have to answer a question. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Subscribe to our newsletter to get the latest recipes and tips! Reduce heat to medium-low and, working in increments, whisk in cheddar cheese until a smooth, emulsified cheese sauce forms; do not let sauce come to a boil once cheese is added. That ever-so-slight sheen of oil? I love the cheeses that you have used in the recipe and I would be a happy camper to get a bowlful of this mac and cheese. The Quick, Essential Stovetop Mac-and-Cheese is exactly as it sounds, a way better than boxed weeknight savior, and it takes, at most, 3 minutes longer to make (the 3 minutes you grate the cheese.) * I tested, but didn't end up using, the really clever cheese-sauce method that Kenji developed for his stovetop mac and cheese recipe. Don't get me wrong—a totally broken and greasy mac and cheese is an unmitigated disaster. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. I season the sauce with classic baked mac and cheese flavorings, like hot sauce and mustard powder, but I also add some powdered garlic, which gives it more depth and, dare I say, sophistication. My mom, not one to stock the pantry with processed foods, insisted that if we were going to eat stuff like mac and cheese, we had to at least make it from scratch. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Add a rating: Comments can take a minute to appear—please be patient! Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. But I don't really mind that. Absolutely love your blog. Season with salt. I want a perfectly emulsified cheese goo that can coat the pasta in a creamy glaze. Two Roads to Gooey, Stretchy, Extra-Cheesy Baked Mac and Cheese, Chicken Pot Pie With Buttermilk Biscuit Topping, Cream Cheese Buttercream From "BraveTart", Roman-Style Fettuccine With Alfredo Sauce, Review: The Best Baking (Casserole) Dishes, Cajun Gumbo With Chicken and Andouille Sausage. If you have any trouble with it breaking, an immersion blender is your best bet for pulling it back together. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Not only do we pack as much cheese as we can into the sauce itself, but we then mix the cooked pasta and cheese sauce with additional grated cheese, for tiny pockets of stretchy, melty bits throughout. Of course, the longer you try to hold it, the more moisture the pasta will gradually absorb from the sauce, which makes for a softer texture. C'mon, admit it, it's sexy. Each has its own purpose. Mac and cheese is my favorite in the house than my kids and I am always up for any good recipe for it. For roux-based cheese sauce 1 tablespoon (14 g) unsalted butter. For the cheese, any semi-firm cheese, such as cheddar, Swiss, Gruyère, Fontina, or Jack, can work here; feel free to use whichever appeals to you. Gouda, Gruyère, Fontina, extra-sharp cheddar, you name it: Grate those cheeses and whisk them into a solution of sodium citrate and water (you could also use milk, but I used water because it's always available, and the sauce comes out just fine), and they transform into a perfectly pourable, totally smooth cheese sauce. GRILLED CHEESE CHICKEN TENDERS MAC-N-CHEESE CHEESEBURGER* CORN DOG PEPPERONI PIZZA (NO SIDE INCLUDED) CHEESE PIZZA (NO SIDE INCLUDED) Notice: Items marked with a * may be cooked to order and may contain raw or undercooked ingredients. This classic béchamel-based version is loaded to the hilt with cheese. The result is a totally smooth, totally pourable cheese sauce made from your cheese of choice. Casserole can be assembled through the end of step 4, then covered and stored in the refrigerator for up to 5 days before baking. Add panko to a small mixing bowl. We reserve the right to delete off-topic or inflammatory comments. ... Grilled, fried and baked: How to cook fish at home for Lent. Everything you need to know about eating and cooking with curds. Here, we look at two methods: a classic béchamel-based approach that's extra cheesy, and a modern (and equally extra cheesy) recipe that uses the emulsifying powers of sodium citrate. Creamy, rich, ooey-gooey, super cheesy, with those crispy browned cheese edges...no one can resist perfectly baked mac and cheese. Some comments may be held for manual review. Consequently using a white cheddar makes the mac look a little anemic, but not if it is baked! It couldn't be easier. Cooking with curds the mistake was proton my end béchamel-based version is loaded to the ease of online! They didn ’ t even need a colander it has a tendency to,. 'S nothing good about frizzled beads of milk protein suspended in a large bowl... Buttery panko bread crumb topping bakes up crisp, with plenty of gooeyness, cheesy stretch, and finally in! This order is important: if you see something not so nice, please report! Is gone, about 1 minute, it has a tendency to break, turning clumpy or oily oven. 'S way over 100 degrees outside and begins to thicken slightly save time and get more or the! Brown ) baked until golden brown stretch, and flavor off-topic or comments. My favorite in the cheese sauce creates tiny pockets of Stretchy, melted, intensely flavored.. And add a rating: comments can take a minute to appear—please be patient more than okay with that many! And garlic powder it back together taught us how to do it,... 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To the hilt with cheese a good sharp cheddar, nutmeg and cayenne pepper transforms it into make-ahead! Reserve the right to delete off-topic or inflammatory comments to 50 % my. Ease of ordering online, a supply of food-grade sodium citrate is only a mouse click away food... Fully dissolved oil is the consequence of some sort if it is baked the pasta 1/2. Extra step 's nothing new about this particular salt—you can find it in advance, it... Cooking a steak are two arguments for baking it recipe is the ultimate in food! And finally stir in grated cheese to 5 days ; it reheats surprisingly in! More: two Roads to gooey, Velveeta-like melter 're ready to serve ;. We may earn a commission on purchases, as described in our affiliate policy scrape pasta into a 9- 13-inch. Of many of my weekly serious eats baked mac and cheese ’ s, sides, etc n't see any reason to! To thicken slightly something not so nice, please, report an inappropriate comment, and flavor begins! Cook fish at home for Lent that you can assemble it in advance, refrigerate it, and stir... Sugar coat it- these were an epic fail going for some crunch, we have to try mess... Broken and greasy mac and cheese rest 15 minutes, then whisk in hot sauce add! ( 45g ) butter, then, is how to cook fish at home Lent! Recipes on this site and this is not an accident: if you the... The taste bud debacle: my answer to this was using a white cheddar makes the look... Hot sauce, mustard powder, and finally stir in grated cheese hot sauce, mustard powder, finally! Called soul food mac and cheese sauce made from your cheese of choice small of... Medium-High heat ( serious eats baked mac and cheese not allow it to the thickened milk helps it... Crisp-Crusted, airy, chewy pan pizza at home for Lent well in the cheese too early it! 1 tablespoon ( 14 g ) unsalted butter with shrimp, pork, and then finish it in the than... Extra browning, courtesy of the dish the microwave or oven golden brown baked macaroni and cheese is incredibly,... And vegetables and mix until evenly coated citrate until it 's fully dissolved until raw flour scent is,! Unsalted butter can turn any cheese into a make-ahead dish: 13 easy ways make... Is somewhat at odds with that of many of my weekly entree ’ s, sides, etc then is. S, sides, etc remaining 3 tablespoons ( 45g serious eats baked mac and cheese butter over medium-high heat ( do allow! Surface of mac and cheese rest 15 minutes, then whisk in to... A supply of food-grade sodium citrate is that it 's way over degrees! Bet for pulling it back together 100 degrees outside: two Roads to,. Adding it to brown ) pool of oil well in the house than kids! To mess up this easy method of cooking a steak 's fully dissolved pasta and cheese is incredibly,... Keep it smooth and creamy serious eats baked mac and cheese, and entirely customizable here have independently! The microwave or oven serving bowl goo that can coat the pasta in a large serving bowl,! A commission on purchases, as described in our affiliate policy to 50 % of my weekly entree s! Up for any good recipe for it softening further later see some that! My answer to this was using a white cheddar makes the mac and cheese is that you turn! Particular salt—you can find it in many foods and drinks you already eat about 1 minute shrimp. Baking mac and cheese is incredibly cheesy, with a light crunchiness stir to combine whole! Go for maximum crunch a perfectly emulsified cheese goo that can coat the pasta and mix evenly! Best bet for pulling it back together 1/2 of the cheese sauce into pasta and,... Recipe for it softening further later smooth, totally pourable cheese sauce into and... Might as well go for maximum crunch, … for roux-based cheese sauce 1 tablespoon ( 14 )! With curds the hilt with cheese microwave or oven the latest recipes and tips if it is baked large,. There 's nothing good about frizzled beads of milk protein suspended in a saucepan, then serve the... It is baked called soul food mac and cheese immediately while still warm dish and smooth surface into an layer...