18 Secrets to the Richest, Creamiest Mac and Cheese
Ever wondered why your mac and cheese failed to perform? Too soft, too thick, too eggy…and you’re tired of trying recipe after endless recipe in search of the right one. Good news for you: I’m a master of the successful mac and cheese and today you’ll learn my 18 proven secrets to the richest, creamiest mac and cheese you’ll ever put in your mouth.
Macaroni and cheese isn’t a hard dish to make, but there are so many versions, cheeses and variations, how in the WORLD do you know which one is right? To get you started, check out my most popular versions:
The creamy classic:
A little kick:
Spicy baked macaroni and cheese
Stovetop:
Three cheese stovetop macaroni and cheese
Something hearty and different:
Baked mac and cheese with tomatoes
Now that you have the basics to choose from, here are the 18 secrets for the richest, creamiest mac and cheese that I put in to play each and every time I make it for anyone. They never fail me, and I know they’ll work for you, too:
- Cook your butter and flour together for about one minute to remove any raw flour flavor before adding the milk or cream to your recipe.
- Undercook your pasta—cook one minute less than the package directions to avoid a mushy mac and cheese.
- Swap rich cream for all or half of the milk in the recipe.
- Cook your pasta in salted water.
- Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in. Just a little sprinkle of salt is plenty–it will add up. You can even take the total amount of salt recommended in the recipe and just add a bit to each step. That works just fine.
- Choose noodle shapes that will hold on to the sauce—this includes shells, corkscrews, rotini or anything with ridges.
- Add the cheese to the milk and flour mix with the heat off so the mixture doesn’t separate.
- Don’t add all your noodles at once; see how much sauce you have and add more noodles as needed OR Make more sauce than you think you’ll need for a super creamy final product.
- Avoid over baking. Bake only for the time recommended, or when the center is bubbling and you see some golden edges. Cooking it too long will give you a mushy final product.
- Consider a dash of dry mustard powder.
- Add a pinch of cayenne pepper for some heat .
- Spice it up with jalapenos, a little salsa and pepper jack cheese.
- Swap out your cheeses. Cheddar is best but add a melter like fontina, Monterey jack or some parmesan.
- Bake your mac and cheese in a more shallow, wider dish if you want more of that crunchy top.
And speaking of toppings, you might try:
15. Breadcrumbs with garlic and parmesan
16. Crispy panko style crumbs with herbs
17.Add a little melted a butter into your bread crumbs before topping your mac
Now pick your cheeses:
(this is #18 for all of you keeping track)
For the best results, choose at least one flavor cheese and one melting cheese.
Flavor cheeses Melting Cheeses
Sharp cheddar Fontina
Asiago Gruyere
Pepper Jack Mascarpone
Provolone Mozzarella
Bleu cheese Meunster
Gorgonzola Velveeta
Anything smoked Monterey Jack
Romano Swiss
Colby Jack American
So there it is: every tip and trick I keep under my belt to make one of the most loved family favorites. How will you make your mac and cheese unique? Drop a comment here and and let me know what changes you’ve made and how your family likes theirs.
Hi Rachel can I use gluten free flour would be the same or any suggeztion on alternatives to make it gluten free.?
Hey Ana, great question. I’ve tested gluten free versions and I’ve had readers who have and all have been very successful. I will say that yes, you can use a gluten free flour but it will have to have xanthan gum already in it in order for things to thicken. What I actually like better, is to put two tablespoons of cornstarch into your cold milk and stir it in to dissolve it. Add it to the melted butter in the pan, bring it to a simmer and cook it till it thickens (about the same 5 or 6 minutes) and then add the cheeses and of course a gluten free pasta.Works like a charm!! –Rachel
This recipe is on point even when all of the quantities are multiplied by 4 for a huge pan. I was on a serious time crunch and was inspired by the creamy spicy baked & cheese that my mom & aunt used to make when we were kids. But I lost the recipe, they are not recipe people and out of practice so thank you internet- more specifically ‘The Country Contessa’. Long story short- I improvised a bit cut the milk and only had time to broil the top for a quick crust and delivered it to my child’s classroom for their holiday feast. It was a hit!!! As always 🙂 I came home with an empty pan, requests for the recipe (which I happily shared) AND now my son calls our kitchen the MAC & CHEESE FACTORY!
Oh Sirad that is AWESOME. And there are tons of things your son could call you and your kitchen besides the mac and cheese factory so I say you’re a winner all around! And good call on broiling–that’s all you have to do as long as the center is still warm from your work on the stovetop. Thank you for your kind words! –Rachel
I’m about to try making mine with 12, YES, TWELVE different cheeses today. Colby Jack, Sharp Cheddar, Muenster, Smoked Gouda, Aged White Cheddar with Black pepper, Aged White Cheddar with Caramelized Onions, Fresh Mozzarella, Parmesan, Cream Cheese, Gouda, some French goat cheese I’ve never heard of before & a Beer cheese (says it pairs with Pilsners)
I’ll make the flour & buttermilk sauce, then add the cheeses a little at a time, & test the flavors as I go. It’s for a big Thanksgiving crowd, so hopefully somebody’s gonna like it.
I’m NOT even gonna guess how many calories will be in it..lol.
Thanks for the list of Melting Cheeses & Flavor Cheeses. I hate when I see Mac & Cheese made with powder or just Cheddar Cheese that’s not been made into a creamy sauce & it’s separated & dried up on one side & a puddle of oils on the other side, of the pan.
Homemade Mac & Cheese is NOT hard to make, as long as you remember to cook the raw flour taste off, (or cornstarch if cutting calories.)
Well Melody? I’m DYING to know how the 12 cheeses turned out. I like another cheese fan–I’d be all in for your recipe! Yum!! And a good beer cheese is a southern thing, specific to Kentucky in fact. I’ve had a lot of it in my life. I hope all of those flavors worked out and you didn’t overload it with too much. And mercy no–let’s not count the calories right now. 😉 I hope it was a hit! –Rachel
I am definitely giving this a try! My 4 yr old is one of the pickiest eaters. Has anyone tried moving in a little smoked Gouda with the sharp and Swiss? Thanks for sharing❤️
Hey Emily–I’ve tried smoked Gouda and it’s awesome in this! It works great. I hope that picky 4 year old enjoys it. 🙂 Rachel
How exciting to find this today – with Thanksgiving right around the corner. I’m a Minnesota girl and we LOVE our mac and cheese and we ADORE our casseroles. Thank you for this and all the tips – LOVE IT!
You’re very welcome Rebecca. Mac and cheese from scratch really feels like a holy grail to a lot of cooks but it’s easy. You just need the tips. 😉 Happy Thanksgiving!! –Rachel
I made this and it turned out great. Next time I’ll use block cheese. The second day it was dry, I like the idea of making more sauce. Do you think that will keep it moist for the next day?
Hey Kelly, unfortunately no there’s no way to keep a homemade mac and cheese creamy. That’s because it’s not made with synthetics and chemicals. 😉 As a mac and cheese sits, it will absorb the sauce and be thick. It’s really a dish you want to eat when you bake it. –Rachel
I always add milk to leftover mac n cheese. Just warm it up in the microwave or on the stove and stir often. Comes out like its freshly made again.
Yep! I usually recommend to my readers to add some warm milk when they reheat it too NeaNea!
Made this yummy recipe but instead of baking in the oven, put it in my smoker (covered with pinholes in the foil) super delish!!!
Shelli I’ve heard a lot of people say they use their smokers for it. I think that’s fabulous! –Rachel
I add a sharp yellow cheddar and a white cheddar. My secret is as well as the half and half I also add chicken broth for more flavor! So good!
Yes chicken broth would certainly enrich the flavor.
I used sharp cheddar and swiss (about 60%/40%) and I thought the flavor was a little bland. Next time I’ll use extra sharp cheddar, adjust the ratio for less swiss, or try a spicy version like pepperjack and I’d encourage others to do the same.
The sauce was nice and creamy, with a good consistency. I made this the day before a gathering and kept it in my fridge unbaked. The night of the party, I pulled it out, added some panko breadcrumbs mixed with garlic and butter for a topping and a few extra sprinkles of cheddar on top, then baked it until golden brown.
Overall, I really like the recipe and will use it again, just with a stronger cheese. Thanks!
Thanks for your thoughts Megan! I really think it depends on the brand of cheese you use. Some sharp cheddars are almost bitter and some are more mild so you have to try for the one you like. You might also want to add a bit more salt if you think it was bland, but feel free to try those different cheeses. 🙂 Glad it worked for you for the most part though. –Rachel
Do you think Colby Jack and Muenster will go together we’ll? I’m making this for a work cookout and I want it to taste amazing.
Probably Jess, but I have to tell you that the original version I use is pretty doggone amazing by itself and it’s sharp cheddar (not super sharp) and swiss. It’s a pretty hard to beat combo. 🙂