Flour: All-purpose flour has just the right amount of starch to thicken your cheese sauce to perfection.Butter: Unsalted butter allows you to control how much salt goes into the mac and cheese, so you can salt it just how you like it.Macaroni: I use pasta shells in this recipe, as I’m a fan of that cheesy goodness caught in the shells’ texture.Swiss cheese can also be a good addition. However, a mix of gruyere, extra sharp white cheddar, and comté is a favorite. What Cheeses Make the Best Mac and Cheese?Ĭhoose a variety of cheese to get the best flavor and texture, and be sure to taste it before you dump it all in. Serve it straight from the stovetop or bake it until golden brown and bubbling.Finishing with crème fraiche or cream cheese will make it extra silky smooth, and creamy.Choose great cheese: Taste the cheese before grating to ensure you will love the end result.

Adding the milk too fast will create lumps and will be too loose.

Add the milk slowly: Slowly whisking the milk into the roux will allow for maximum absorption and will make a nice rich, thickened base.

This involves cooking butter and flour until thick and a bit browned and nutty.

Start with a roux: This is a French technique for thickening sauces.

How do you make Mac and Cheese Extra Creamy? The flavor will still be delightful, but the texture will be different. Too much moisture will evaporate, and you will not get that cheese pull or the gooey cheese filling. It is a sad fact that I learned the hard way while filming. You could also add cream cheese if you have that. It makes the cheese seem extra creamy and rich.

This adds a silky texture to the final dish. A mix of brands will also add a lovely depth. Choose gruyere and white cheddar that you love. If you don’t like how the cheese tastes off the block, you won’t love the final dish. It all starts with the best sharp cheddar.How do you make White Cheddar Mac and Cheese?

White mac and cheese recipe