There’s nothing quite like a plate of creamy, cheesy mac and cheese to bring back memories of childhood comfort food.
While boxed mac and cheese has its place for convenience, there’s a world of flavor waiting to be discovered in a homemade cheese sauce.
This guide will walk you through the steps to creating the perfect cheese sauce, taking your mac and cheese from ordinary to extraordinary.
How to Make Cheese Sauce For Homemade Mac And Cheese?
You can skip the box and make super yummy mac and cheese at home! It’s easy and way tastier. We’ll show you how to make a special mixture (called a roux) that makes the sauce creamy.
Then you’ll learn how to add cheese and other yummy stuff for the perfect mac and cheese sauce. Making cheese sauce for mac and cheese is pretty straightforward! Here’s a basic guide:
Ingredients
- Butter
- All-purpose flour
- Milk
- Shredded cheese (cheddar is classic, but you can experiment with others!)
- Salt
- Optional: Pepper, garlic powder, mustard powder, hot sauce (for a kick)
Step 1: Make a roux
This is the thickening agent for your sauce. Melt butter in a saucepan over medium heat. Once melted, whisk in flour and cook for 1-2 minutes, stirring constantly. The mixture will become like a paste.
Step 2: Incorporate milk
Slowly whisk in milk, a little at a time, until fully incorporated after each addition. This prevents lumps from forming. Keep whisking and cook until the mixture thickens, about 5-7 minutes.
Step 3: Cheese time!
Reduce heat to low and add shredded cheese a handful at a time, whisking until melted before adding more. You can turn the heat on low again briefly if needed to fully melt the cheese, but avoid letting it simmer or boil.
Step 4: Seasoning
Add salt, pepper, and any other desired spices to taste. Experiment with garlic powder, mustard powder, or even hot sauce for an extra kick!
Step 5: Combine with pasta
Toss your cooked macaroni with the cheese sauce and enjoy!
Tips
- For an extra creamy sauce, you can add a splash of heavy cream or sour cream with the milk.
- Different cheeses offer different flavors. Cheddar is a classic, but Gruyere, Parmesan, or Fontina can also be used or combined for a richer taste.
- Don’t overheat the cheese sauce, or it can become grainy.
What is a Roux?
A roux (pronounced “roo”) is the magical ingredient behind many silky smooth sauces and gravies. It’s a simple yet powerful technique used in French cuisine and around the world. But what exactly is it?
A roux is a cooked mixture of equal parts fat and flour. By fat, we usually mean butter, but other options include oil, lard, or even pan drippings. The key is that the flour gets cooked, not left raw.
This magic happens when the fat coats the flour’s starch granules. This coating prevents lumps from forming and allows the roux to seamlessly thicken liquids when we add them later.
Here’s how to make a roux:
- Melt your chosen fat, typically butter, in a saucepan over medium-low heat.
- Once the butter is melted and slightly bubbly, whisk in the flour. Aim for equal parts butter and flour by weight (not necessarily volume, since a cup of flour weighs more than a cup of butter).
- Keep whisking constantly! This ensures smooth incorporation and prevents lumps. Continue cooking the mixture for a few minutes, until it thickens slightly and takes on a pale yellow hue.
And voila! You have a basic roux, ready to transform your sauces into creamy masterpieces.
Transforming Roux into a Creamy Dream
Now that you have your roux ready, it’s time to turn it into the base of your delicious cheese sauce. Here comes the milk!
Milk is gradually whisked into the hot roux to create a smooth and creamy sauce. The key is to go slow and steady. Here’s why:
Lump Prevention
Adding milk all at once can lead to lumps of uncooked flour. By gradually whisking in small amounts, you ensure each bit of flour gets incorporated before adding more milk.
Building Thickness
As you add each portion of milk and whisk it in, the sauce will thicken slightly. This allows you to control the final consistency of your cheese sauce.
Choosing Your Cheese
The cheese you choose determines the final flavor profile of your sauce. Here are some popular options:
- Cheddar: A classic choice, cheddar offers a sharp, tangy flavor perfect for mac and cheese or broccoli cheddar soup.
- Gruyere: This nutty, slightly sweet cheese adds a complex depth of flavor to sauces and pairs well with ham or vegetables.
- Parmesan: A salty, umami-rich cheese, Parmesan is often used in smaller quantities to add a savory kick without overpowering the sauce.
- Fontina: This creamy, mild cheese melts beautifully and adds a luxurious texture to sauces.
Spice it Up (Optional)
Don’t be afraid to personalize your cheese sauce! Once the milk and cheese are incorporated, you can add a touch of salt and pepper to taste. Here are some other optional flavorings:
- Garlic powder or chopped fresh garlic for a garlicky kick.
- Cayenne pepper or hot sauce for a touch of heat.
- Dried herbs like thyme, rosemary, or paprika for a savory twist.
With these simple steps and a dash of creativity, you can build a flavorful base for your perfect cheese sauce!
Melting Magic: Creating a Velvety Cheese Sauce
We’ve come this far, and now it’s time to witness the magic happen – melting the cheese to create that dream cheese sauce! But there’s a technique to ensure a smooth, velvety texture, not a grainy disappointment.
Here’s the key: gradually add the cheese. Don’t dump it all in at once! Instead, sprinkle it in small handfuls, whisking constantly after each addition.
This allows the cheese to melt evenly and distribute throughout the sauce. Patience is key! Keep whisking until all the cheese is melted and well incorporated before adding more.
Heat Control is King
While we want the cheese to melt, we don’t want it to overheat. High heat can cause the cheese to separate, resulting in a greasy, broken sauce.
Therefore, use low heat throughout this process. The residual heat from the roux and milk is enough to melt the cheese gently.
Final Touches for Extra Indulgence (Optional)
For an extra creamy and luxurious cheese sauce, you can incorporate a secret weapon – reserved pasta water! Here’s how: When cooking your pasta, reserve about ½ cup of the starchy pasta water before draining. Once your cheese sauce is melted and smooth, whisk in a little bit of the reserved pasta water at a time.
The starch in the water helps create a silky texture and adds a touch of salinity that complements the cheese beautifully. Remember, you can always add more, but you can’t take it away, so start slow and whisk it in gradually until you reach your desired consistency.
With these final touches, you’ve unlocked the secrets of cheese sauce perfection!
FAQs
What is macaroni cheese sauce made of?
Macaroni cheese sauce is typically made with a roux (butter and flour), milk, shredded cheese (often cheddar and parmesan), and seasonings like salt and pepper.
Which cheese is best for mac and cheese?
There’s no single “best” cheese, but sharp cheddar is a classic choice for its flavor and meltability. For a creamier mac and cheese, try medium cheddar. You can also mix and match cheeses like Gruyere, Fontina, or Monterey Jack!
What can I mix into my mac and cheese?
Lots of things! Cooked, chopped vegetables like broccoli or peas, crumbled bacon, chopped cooked chicken, or even hot sauce for a kick.
How do you thicken cheese sauce for mac and cheese?
There are two main ways: 1. Make a roux (cooked butter & flour) before adding milk, or 2. Simmer the cheese sauce to evaporate some liquid.
Can I use mozzarella instead of cheddar in mac and cheese?
Yes! Mac and cheese with mozzarella will be creamier and stretchier, but less sharp. You can use it alone or mix with cheddar for a balance.
What two cheeses go well together?
It depends on what you’re going for! Sharp cheddar + mild Monterey Jack for creamy balance, or blue cheese + gruyere for bold, funky flavor.
Conclusion
To recap, creating the perfect cheese sauce is all about building a roux, whisking in milk slowly to avoid lumps, and melting cheese gradually for a smooth and creamy consistency.
Don’t be afraid to experiment with different cheese combinations to find your ideal flavor profile.
So, ditch the box and give this homemade cheese sauce a try! Share your favorite cheese pairings and variations in the comments below.
Bonus tip: This decadent mac and cheese pairs beautifully with a side of grilled vegetables or a juicy steak for a complete and satisfying meal.
