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Mac and Cheese with Creamy Cheese Sauce

Make creamy Mac and Cheese with a butter, flour and milk sauce. Learn how to melt the cheese smoothly, choose pasta and cool and reheat leftovers properly.

Servings
1

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Instructions 👩‍🍳

Step-by-step:

Cook the pasta: Cook the pasta until it is tender but still holds its shape. Drain and keep it ready for the cheese sauce. Refer to the illustrated recipe for the exact details.
Make the roux: Melt butter and stir in flour until smooth. Cook while stirring without browning the mixture.
Whisk in the milk: Add milk gradually and whisk out any lumps. Let the sauce thicken until smooth and creamy.
Melt the cheese: Remove the sauce from strong heat and stir in grated cheese until melted. Avoid boiling once the cheese is added.
Combine and serve: Fold the pasta into the sauce so every piece is coated. Adjust the seasoning and serve the Mac and Cheese creamy rather than dry.

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Mac and Cheese with a smooth, creamy cheese sauce

A bowl of Mac and Cheese is hard to beat when dinner calls for something warm and comforting. Tender pasta and a smooth cheese sauce do most of the work; the trick is keeping that sauce creamy rather than heavy.

A smooth sauce starts before the cheese

Butter and flour form the base that thickens the milk. Keeping the roux pale gives the sauce a mild flavor, while adding milk gradually helps prevent floury lumps. Let this base thicken before the cheese goes in: trying to thicken it with a hard boil afterward can leave the cheese sauce grainy or oily.

Cheese melts more gently away from strong heat. Stir it into the hot milk sauce until smooth, then let the pasta carry the sauce into its curves and hollows. Pasta that still holds its shape gives the dish a better bite than very soft pasta. The sauce thickens as it cools, so serve it while it is still loose and creamy.

Let children’s portions cool to a comfortable eating temperature. Refrigerate leftovers promptly in shallow containers instead of leaving the whole pot out to cool. When reheating, stir well and check that the food reaches 165°F/74°C throughout.

Grate the cheese finely

Small, evenly grated pieces melt more readily than large chunks. If the finished sauce seems too thick, stir in a little milk until it coats the pasta easily again. Add it gradually so the sauce does not become watery.

An optional golden crust

For a baked variation, put the creamy pasta in an oven-safe dish and add a little extra grated cheese or breadcrumbs. Brown the top without letting the sauce underneath dry out. This is an optional finish; the stovetop version is ready without a crust.

Something sweet to share afterward

For dessert, chocolate fondue brings fruit and warm chocolate to the table. It is another dish where gentle heat makes a difference to the sauce.

Keep portions easy to reheat

Divide leftovers into shallow covered containers and refrigerate promptly. Reheat only what you need, adding a little milk to loosen the sauce. Stir to distribute the heat and check the temperature in more than one spot; extra milk restores texture but does not replace thorough reheating.

Frequently asked questions

Why has my cheese sauce turned grainy?
Strong heat after adding cheese can make the sauce separate. Thicken the milk base first and melt the cheese away from strong heat.

Does Mac and Cheese have to go in the oven?
No. This version is creamy straight from the pot. A browned topping is an optional variation.

Can I make the sauce thinner?
Yes. Stir in a little milk gradually until it coats the pasta smoothly. It will thicken again as it cools.

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