This results in a nice, creamy reheated dish that doesn’t get grainy. Then I stir it to incorporate the half and half. To reheat it in the microwave, I put a portion in a microwave safe bowl, splash in a bit of half and half, and heat until hot. This makes it hard to reheat and retain (or regain) the creaminess of the hot-off-the-stove or out of the oven recipes. Regardless, macaroni and cheese tends to get dry in the refrigerator and congeal into a solid mass of noodle and cheese. You can serve it straight from the pot, though. This recipe is basically stove top mac and cheese that I bake just for a few minutes to get the top a bit crunchy. When you reheat your pasta, just know that it will be softer than it was when you first cooked it. It is way too watery and doesn’t bring any additional creaminess to the recipe. I don’t recommend using skim milk, though. Cooking it down some will help to thicken it up as will adding all the cheese.
You can even use 2% milk for your bechamel. I tend to make my bechamel sauce (that will become mornay with the addition of cheese) with whole milk since I’m going to be adding so much cheese, but you can make yours with half and half or even cream if you really want to gild the lily (and serve your super rich mac & cheese in tiny, tiny servings). What Kind of Milk Should I Use to Make My Bechamel Sauce? Y’all.Īside from ensuring you have a nice creamy bechamel to start, the best way I have found to make my cheese sauce super creamy is to add cream cheese and sour cream to the mix.Ĭream cheese doesn’t bring a ton of flavor, but it does bring a lovely, smooth decadence to your sauce.Īnd sour cream also adds a touch of tang that can balance out the rich sauce.
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How To Make the Creamiest Cheese Sauce I mean, it doesn’t get much creamier. Jack cheese, or pepper jack or even a chipotle jack if you want to go the spicy/smoky route.The sharpness will help cut through some of that fattiness to keep it from feeling too heavy.Īfter that, here are some other cheese choices that will work nicely and melt beautifully into your cheesy sauce: Sharp or extra sharp cheddar: No two ways about it, you pour cheese sauce all over pasta, and what you get is a very fatty dish.Here are some contenders for excellent cheeses for macaroni and cheese:įor my taste, the predominant cheese should be No other cheese has a melting game quite as smooth and creamy as Velveeta.īut since we’re starting with a roux and then stirring in cheese, your sauce should stay nice and creamy with “regular grating cheese” as well. Yes, you can even use some Velveeta, because let’s face it: You can use any cheese or combination of cheese that you like as long as they melt nicely. Many of these shapes have choices between regular smooth pasta and rigate, meaning it has ridges.Īlways choose a ridged pasta or at least a pasta shape extruded through brass dies because they will hold onto sauce better. Cavatappi (my favorite and what I used here).Some of my favorites (with links to purchase) are: I much prefer short shapes with plenty of texture to hold onto the rich sauce.
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Three types of “shredding cheese” plus cream cheese and sour cream all whisked into a luxurious white sauce equals one luscious, rich mornay sauce.įor my mac and cheese, I like to choose pasta shapes that are short and sturdy and really hold onto the sauce.Photo by Jonathan Pielmayer on Unsplash I’ll give you the ingredients for the topping though, in case you’re feeling Goldfishy. The only difference is that I upped the cheese-to-noodle goo ratio so it wouldn’t dry out, and I left off the crushed Goldfish topping. This recipe is an updated version of the macaroni and cheese recipe I made one Thanksgiving. I want it to be deeply flavorful and gooey and creamy and perfect. When I want macaroni and cheese, I want to taste the cheese. It makes a great side dish for Thanksgiving or Christmas as well as a comforting meal any time of year. What Makes This the Best? Nothing beats a mornay sauce-based creamy macaroni and cheese. I’m not advocating for eating this way every day or even every week, but as an occasional indulgence, you really can’t do better than this recipe. All the fats, all the carbs, all the creamy macaroni and cheese goodness you could ever want. Today, I’m here to share with you pure comfort food. Or try this summer salad with roasted apple vinaigrette. Comfort Food.įriends, if you’ve come here today looking for salads or even low fat desserts, I suggest you keep on moving.
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