Is mac and cheese better with a roux?

The roux helps to thicken the mac and cheese sauce and create the ideal texture. It's hard to get the desired effect without it, and it is nothing to be scared of. A roux is just a combination of butter and flour. It can be more difficult, when creating a dark roux for a gumbo for example, but in this mac and cheese, it's very easy.

What's the difference between white cheddar and yellow/orange cheddar?

Annatto coloring is added into yellow/orange cheddar to make the yellow color. Experts say they don't have a different taste. Something about the white cheddar in mac and cheese just feels a bit more creamy and sophisticated.

How to make creamy Mac and Cheese?

To keep mac and cheese creamy, add heavy cream to the recipe along with creating an easy roux. Also, avoid baking the mac and cheese to keep it from drying out and use a recipe like this one, where it is created on the stovetop. Saving a half cup of pasta water is also a great way to keep it creamy. If it sits on the stove for longer than expected, add in a few tablespoons of pasta water to get the creaminess again!

Can I use pre-shredded bagged cheese for mac and cheese?

Pre-shredded or pre-grated bagged cheese does not melt as well and is not recommended. Preservatives like potato starch are added to prevent clumping in the bag. Shred your own for a much better texture.

White Cheddar Mac and Cheese - Simply Made Eats

Description

This Creamy White Cheddar Mac and Cheese is homemade and so delicious. The recipe is so easy to make and uses only the stovetop, no baking. Best thing..it's ready in less than 30 minutes! This makes the perfect, easy weeknight dinner.

Ingredients

Scale

12 ounce dry package of orecchiette or small pasta shells
5 tablespoons salted butter
1/4 cup all purpose flour
1 cup whole milk
1/2 cup heavy cream
8 ounce white Vermont Cheddar Cheese, shredded from a block (don't use pre-shredded)
1/2 teaspoon salt
1/4 teaspoon black pepper (or you can use white pepper if you prefer it)

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Instructions

Begin by boiling a large pot of water and cook the pasta until just a minute past al dente, firm when bitten. Reserve 1/2 cup of pasta water, just in case you need it for thinning out the sauce later. Strain the pasta once it's finished cooking.
While the pasta is cooking.. Into a dutch oven on medium low heat, melt the butter. Slowly pour in the flour and use a wooden spoon to mix the two together to create a roux. Make sure there are no lumps and cook for a few minutes, stirring the entire time. Do NOT allow it to brown.
Slowly pour in the whole milk and heavy cream. Stir this every minute for about 5 minutes. If it starts to boil, lower the heat. You want the sauce really hot, but not boiling.
Toss in the white cheddar cheese. Stir until it gets nice and creamy, about 2 to 3 minutes. Turn heat to low. Add in salt and pepper.
Once the cheese has entirely melted and it has a thickened texture, add in the pasta shells and stir well.
ENJOY! This dish needs to be served immediately for the best, creamy texture.

Equipment

Cheese Grater

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Large Pot

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dutch oven

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Notes

The best dish to cook the cheese sauce is a deep skillet or dutch oven. That way, when you add the pasta, there is enough room in the pan.
Don't forget to reserve 1/2 cup of pasta water. It can really help in a situation where the sauce thickens, which can happen.
In Step 2, you are creating a roux with the butter and flour. Continuously stir and do NOT allow it to brown.
This dish needs to be served immediately for the best, creamy texture.
If the mac and cheese sauce looks thicker than the photo above, add a few tablespoons of the reserved pasta water until you get the correct consistency.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: dinner
Method: stovetop
Cuisine: american