Creamy Mac and Cheese in 20 Minutes

Q: What is the best cheese to use for mac and cheese?

Use a blend of cheeses for optimal flavor and melt. Sharp cheddar provides tang, while Gruyère adds nutty depth and superior melt quality. Avoid pre-shredded cheese as it contains anti-caking agents that hinder sauce smoothness.

Q: Is it true I should use sodium citrate for a perfectly smooth sauce?

No, this is a common misconception for home cooks. While sodium citrate works well for highly acidic or processed cheese bases, focusing on proper temperature control when adding natural cheeses to your Mornay yields excellent results without specialty additives.

Close-up of gooey, cheesy mac and cheese, revealing tender macaroni noodles and a rich, velvety sauce. So warm and inviting!

High in Sodium (⚠️)

Elegant serving of mac and cheese in a white bowl, sprinkled with fresh parsley, highlighting the creamy, smooth texture.

⚠️

845 mg mg of sodium per serving (37% of daily value)

The American Heart Association recommends limiting sodium intake to about 2,300mg per day.

Tips to Reduce Sodium in Mac & Cheese:

🧀Low-Sodium Cheese-20%
Substitute some of the extra sharp cheddar and Gruyère with low-sodium cheddar or Swiss cheese. This can significantly reduce the sodium content without sacrificing flavor.
🧂Reduce Added Salt-15%
Eliminate the 1 tbsp of salt added to the pasta water and reduce the amount of salt added 'to taste' at the end. The cheese already contributes a significant amount of sodium.
🥛Unsalted Butter-10%
Ensure you are using unsalted butter for both the cheese sauce and the breadcrumb topping. This helps control the overall sodium level.
🌶️Spice It Up!
Enhance the flavor with freshly ground black pepper, garlic powder, onion powder, or a pinch of cayenne pepper to compensate for the reduced salt. These additions will provide depth and complexity without increasing sodium.

Estimated Reduction: Up to 45% less sodium (approximately 464 mg per serving)

Recipe FAQs

How to make macaroni cheese from scratch?

Start by making a roux with equal parts butter and flour, then slowly whisk in warm milk to create a béchamel sauce. Once thickened, remove from heat and incorporate your shredded cheese, stirring until fully melted and smooth to form a Mornay sauce.

What is the best cheese to use for mac and cheese?

Use a blend of cheeses for optimal flavor and melt. Sharp cheddar provides tang, while Gruyère adds nutty depth and superior melt quality. Avoid pre-shredded cheese as it contains anti caking agents that hinder sauce smoothness.

What ingredients do I need for mac and cheese?

You primarily need pasta, butter, flour, milk (or cream), and a combination of good melting cheeses. Seasoning requires salt, pepper, and usually a pinch of mustard powder or nutmeg to enhance the dairy flavor.

What is the secret to the best macaroni and cheese?

The secret is tempering the cheese into the hot sauce off the heat, and using high-quality, freshly grated cheese. This slow incorporation prevents the sauce from breaking or becoming grainy, leading to that desirable glossy texture we aim for when learning how to make cheese.

How long should I cook the pasta before adding it to the sauce?

Cook the macaroni one to two minutes less than the package directs for al dente. The pasta will finish cooking and absorb sauce moisture while baking, ensuring it isn't mushy when served.

Is it true I should use sodium citrate for a perfectly smooth sauce?

No, this is a common misconception for home cooks. While sodium citrate works well for highly acidic or processed cheese bases, focusing on proper temperature control when adding natural cheeses to your Mornay yields excellent results without specialty additives.

What pairs well with a rich, homemade mac and cheese?

A crisp green salad or roasted, slightly bitter vegetables provide excellent counterpoint. Something acidic cuts through the richness, much like the sharp elements used when balancing flavors in recipes like our Broccoli and Cheese recipe.