Macaroni cheese is the ultimate comfort food that everyone craves, but chances are you are likely making it all wrong. Amanda, a cook and founder of The Chunky Chef, has shared the worse mistake people make when making this cheesy dish is using store bought shredded cheese.
She said: “I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.”
It may seem like such a small detail but using pre-shredded cheese in your macaroni will greatly affect both the texture and flavour.
Shredded cheese bought from the store contains preservatives that prevents it from melting properly so you are more likely to get a clumpy, goopy and even greasier sauce rathan a smoother consistency.
It also has a much mild flavour due to the preservatives and will not taste as naturally sharp or as creamy than if you had used a block of cheese.
Having to grate cheese can be a hassle, especially if you are using multiple cheeses, but it is worth taking 10 minutes to do it as it will make your macaroni cheese much tastier.
How to make creamier macaroni cheese
Ingredients
- 450g of dried elbow macaroni pasta
- 115g of unsalted butter
- 65g of plain flour
- 360ml of whole milk
- 600ml of single cream (closest UK equivalent to US half-and-half – see tip below)
- 400g of grated cheddar cheese (300g for sauce and 100g for topping)
- 200g of grated Gruyère cheese (150g for sauce and 50g for topping)
- A teaspoon of smoked paprika
- Salt and pepper
Instructions
To begin, preheat the oven to 160C (or 140C for a fan oven) and then lightly grease a ovenproof dish with butter.
Take the milk and cream out of the fridge as you begin cooking to let them come to room temperature. Adding cold dairy to a hot mixture increases the risk of curdling, which can result in a lumpy cheese sauce instead of a smooth one.
Place a large pot of cold, salted water on the stove and bring it to a boil. Once the water is bubbling, add the dried pasta and cook until tender.
The exact cooking time for the pasta will be listed on the package instructions. Once ready, drain the pasta and, if you wish, drizzle it with a little olive oil to stop the pasta from sticking together.
While the water is boiling, shred the cheeses and divide the shredded cheese into three parts. You will need around 225g for the sauce, 170g for a pasta layer and another 170g for the topping.
Then, place a large pot on the stove on a medium heat. Melt the butter and gradually whisk in the flour for one minute until you have a mixture that has the same texture as wet sand. Keep whisking as you slowly pour in the cream and milk so you get a smooth sauce.
Continue stirring until the sauce thickens, then remove it from the heat. Add half of the shredded cheese for the sauce (about 112g) and stir until fully melted. Stir in the paprika, then add the remaining 112g of cheese and mix until smooth.
Mix the pasta and cheese sauce together in the large pot. Pour half the pasta mixture into the prepared baking dish, add 170g of cheese to layer a layer and then add the remaining pasta.
Scatter the top with more cheese then place in the oven. Cook for 15 minutes until the top is crispy golden brown and bubbling. Your mouthwatering and extremely cheesy macaroni is now ready to serve.
