10-Minute Easy Homemade Mac and Cheese
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- Medium size pot
INGREDIENTS
- 1.1 pounds/500 grams pasta / chickpea pasta or any other gluten free pasta
- 4¼ tablespoons/60 grams butter / vegan butter
- 6 tablespoons flour / white rice flour or all purpose gluten free flour
- 1 cup milk / oat milk or any other plant-based milk
- 1 cup heavy whipping cream / oat based heavy cream
- ¾ cup/200 grams shredded cheddar cheese / plant-based cheddar / nutritional yeast
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder or 2 garlic cloves, pressed (optional)
INSTRUCTIONS
- Cook the pasta according to the instructions on the package. Save ½ cup of the cooking water for later.
- While the pasta is cooking, prepare the sauce in a medium-size saucepan: Melt the butter, add the flour and whisk until you get a smooth paste-like consistency.
- Add ½ cup of milk and whisk well until smooth. Gradually add the remaining ½ cup and heavy cream while continuously whisking. Cook for 2-3 minutes until thickened. Add the cheddar cheese and stir until everything is melted. If the sauce is too thick for your liking, you can add a little of the pasta cooking water. Mix well with the cooked pasta and serve immediately.
MY NOTES
FAQ
What are the 3 best cheeses for homemade mac and cheese?
Cheddar: Sharp cheddar or a combination of sharp and mild cheddar is a classic choice for mac and cheese, providing a rich, tangy flavor.
Gruyère: Gruyère cheese adds a nutty and slightly sweet taste to mac and cheese, melting smoothly and contributing to a creamy texture.
Fontina: Fontina cheese has a mild and creamy flavor, making it an ideal choice for mac and cheese. It melts beautifully, creating a velvety and luscious sauce.
What cheese melts smoothest?
According to many chefs, the number one best melting cheese is Emmental (Swiss). Emmental cheese is often regarded as the best melting cheese by chefs. It has a high moisture content and a mild, nutty flavor. When melted, it becomes smooth, creamy, and stringy, making it ideal for dishes like fondue, gratins, and sandwiches. Other kinds of cheese that also melt well and are popular among chefs are cheddar, gruyère, fontina, and mozzarella.
Why is my homemade mac and cheese too thick?
Your mac and cheese may be too thick due to insufficient liquid, overcooking or excessive heat, or an imbalance between cheese and sauce. Adding more liquid gradually, being mindful of cooking time and heat, and finding the right cheese-to-sauce ratio can help adjust the thickness.
How to make healthy homemade mac and cheese
Start by using whole grain or alternative pasta for added fiber and nutrients, like chickpea-based pasta. Incorporate vegetables such as steamed broccoli or peas to increase the nutritional value. You can also use low-fat dairy or non-dairy alternatives for the sauce, and consider reducing the amount of cheese.
