What if My Mac and Cheese Sauce Gets Too Thick?

This is best eaten hot and fresh and right away. Once it sits for a while, the noodle will continue to absorb the liquid, making the cheese sauce not as creamy and saucy as before. If this happens, you can thin it out by stirring some milk into it and bring it back to life. You can also do this over the stove to warm back up as well.

What Other Cheese Can I Use for Mac and Cheese?

I love to use a variety of cheese sometimes if I am feeling like switching things up. Any cheese that melts well will work for this recipe. Cheeses such as white cheddar, mild cheddar, gruyere, gouda, cream cheese, goat cheese, or monetary jack. Mozzarella works as well but will give you some "stringy pull" to your sauce. Try any combo of your favorites above for a twist on a traditional mac and cheese recipe!

Can I Use Pre-shredded Cheese for mac and Cheese?

No. It is best to grate your own cheese for this. Using a pre -shredded cheese will result in a clumpy and textured sauce - not smooth and creamy - because of the binding coating agents, they use to make sure the shredded cheese doesn't stick together in the bag. Take the extra 5 minutes and shred your own. It is worth it!

What Kind of Noodles are Best for Mac and Cheese?

Personally, I think bowtie noodles are the best noodles for anything. However, cavatappi, shells, penne, macaroni, and radiatori are some of the other favs I like to use. Anything with an opening, holes, and a shape that holds the sauce. So that every bite you take, the noodle is holding a little bit of the lovely cheesy goodness.

Southern Cheddar Mac and Cheese

Description

Southern Cheddar Mac and Cheese is everything you want in a mac and cheese. All the carbs, cheesy, saucy, southern goodness you could want!

Ingredients

Scale

1 Pound Pasta
1 Tablespoon Butter
1 Tablespoon Flour
2 Cups Whole Milk
1 Cup Half and Half
2 Cups Mild Cheddar - shredded
1/2 Teaspoon Salt + more to taste if needed
1/2 Teaspoon Pepper
1/4 Teaspoon Mustard Powder

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Instructions

Fill a large pot with water and a generous amount of salt (2 big pinches). Bring to a boil. Add noodles once at a boil and cook according to package directions. Drain once finished and keep to the side until needed.
Shred the cheddar cheese while the noodles are cooking.
In the same large pot, with the noodles cooked in, add 1 tablespoon of butter and flour on medium heat. Whisk together as the butter starts to melt and cook for 2-3 minutes.
Turn the heat down to medium-low. Add in 1/2 cup of half and half while whisking vigorously. The mixture will start to become thick very quickly. It is important to not stop whisking. You want to get all of the clumps of flour out and for this to become a smooth, creamy, and thick mixture. Add in the other 1/2 cup of half and half and repeat with whisking.
You will continue on to add the milk, repeating the same whisking process as above and only adding a 1/2 cup at a time. You want to make sure after each addition the mixture is whisked enough so there are no clumps and it begins to thicken. Once you add the milk, the mixture won't be as thick until you add the cheese - but as it continues to cook it will thicken. It is also important not to stop whisking for the risk of scouring the bottom of the pan and burning the milk mixture.
Once all the liquid has been added, add in your salt, pepper, mustard powder, and cheese. Whisk to combine. The cheese will slowly begin to melt.
Cook for 5-10 minutes or until the cheese has completely melted and the mixture is smooth and warm.
Add in your cooked noodles and mix to coat entirely with cheese.
Remove from the heat and serve immediately.

Notes

You can also use up to 3 cups of cheddar in the recipe. You can also sub in gruyere or other melting cheeses for some different variations.
This is best enjoyed right away after you have made it. If the mac and cheese will be sitting on the stove for a while until you eat, it will begin to lose some of the sauce and get too thick. Just add a splash of milk and stir to combine making it sauce and creamy again.
Leftovers can be stored in the fridge for 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish/Dinner
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 402
Sugar: 4.9 g
Sodium: 305.3 mg
Fat: 19 g
Carbohydrates: 38.8 g
Fiber: 1.5 g
Protein: 18.3 g
Cholesterol: 57.1 mg

Keywords: Southern Cheddar Mac and Cheese