Next up is the cheese sauce. In the same pot (less mess, yay!), melt the butter over medium heat. Once melted, sprinkle in the flour, and stir quickly with a whisk to form a roux, cooking for about 1-2 minutes until bubbly. Gradually add the milk, whisking constantly to avoid lumps. I like to let the mixture simmer for a few minutes until it thickens slightly. The smell of creamy milk and butter is just heavenly at this stage!
Now, it’s time to add the stars of the show—our cheeses! I usually combine sharp cheddar and mozzarella for the best flavor and texture. Stir in the garlic powder, onion powder, salt, and pepper; you can really tweak the seasonings to your liking here. Once the cheese is nice and melty, fold in the macaroni until each piece is coated in that lovely sauce.
If you want to take it up a notch, this is where we move to the baking dish. Pour the cheesy macaroni into a greased 9×13 inch baking dish. For a bit of crunch, I love to sprinkle breadcrumbs mixed with melted butter on top. Bake at 350°F (175°C) for about 25-30 minutes, or until the top is golden brown and bubbling. It’s hard to describe the aroma that fills the house as it bakes—just mouthwatering!
Pro Tips for Best Results
I always test the cheese combinations to reach the perfect balance. For instance, I’ve found that blending sharp cheddar with a bit of Gruyère gives it an elevated flavor that guests rave about. If you want to stick with a classic, just go with the cheddar, but don’t hesitate to experiment.
Make sure your milk is at room temperature before adding it to the roux; this ensures a smoother sauce. I used to add cold milk straight from the fridge, and let me tell you, it led to some lumpy disasters. Room temperature is the way to go!
Finally, don’t skip the breadcrumbs! The crunch on top contrasts so beautifully with the creamy pasta underneath. I sometimes add a sprinkle of paprika or Italian seasoning to the breadcrumbs for an extra touch of flavor. Trust me, it’s worth it.
Common Mistakes to Avoid
One of the biggest blunders I made early on was overcooking the pasta. Remember, we want it al dente; it’s going back into the oven, after all! If you cook it all the way through, you’ll end up with mushy mac and cheese, which is just sad.
Also, be cautious with the amount of salt. While the pasta water helps flavor the pasta, you don’t want to overdo it when seasoning your cheese sauce. Start with less and add more to taste! I can’t tell you how many times I’ve regretted oversalting.
Another mistake I’ve made is not letting the mac and cheese rest after it comes out of the oven. Allowing it to sit for about 5-10 minutes helps set the sauce and makes serving much easier. Trust me, patience pays off.
Lastly, if you’re using pre-shredded cheese, check the ingredients! Some contain anti-caking agents that can affect your cheese sauce. Freshly shredded cheese gives a smoother melt that your taste buds (and my own) will appreciate. (See the next page below to continue…)