Southern Baked Macaroni and Cheese Recipe (2024)

FAQs

What makes macaroni and cheese taste better? ›

Don't skimp on the milk or butter as those ingredients help keep the cooked macaroni ultra-rich and creamy. Use full-fat milk for creamiest results. Also, avoid overbaking, as that will dry out your mac and cheese.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Adding an egg to mac and cheese makes the sauce smooth, velvety, and heavenly rich. The mustard powder (or a substitute for dry mustard if you're really stuck) provides the perfect tangy bite that balances all that richness, and then there's the cheese.

Mac and Cheese Add-Ins

"I added onion powder, Parmesan cheese and a little bit of cayenne pepper," says RRL. "I always recommend using different cheeses for taste. I use white cheddar and four cheese Mexican blend together," says Angel. "I like to add diced ham and peas or diced chicken and broccoli…" says Fred Cannon.

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious.

I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.

James Hemings: The Enslaved Chef of Thomas Jefferson Who Created Mac and Cheese.

How do you increase the flavor of cheese in mac and cheese? ›

Boil it better

Skip the draining step, and add more milk as the noodles cook, if needed. Once al dente, stir in an extra 1 cup of shredded cheese and voila: less powdered cheese flavor, more homemade vibes and a hint of cheesy goodness infused right into the macaroni itself.

Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce.

Not salting the pasta water

Not adding salt to your water leads to bland, tasteless noodles. This, in turn, leads to a finished product that is flavorless even after adding the cheese sauce. You could end up having to overseason a part of your dish to make up for the bland pasta.