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How to make a quick, easy, creamy, cheesy homemade mac and cheese recipe. All of the tips and tricks for making a velvety cheese sauce that is completely smooth. You will love this easy mac and cheese recipe!
Oh how I love homemade mac and cheese. What is better than cheese, cream, butter, and pasta?
One of my kids sent me a video of a viral TikTok mac and cheese recipe and the curiosity got the best of me…I had to try it. Of course, it was absolutely delicious; however, it started to become grainy and clumpy as soon as it started to cool down. The flavor was excellent but the texture and creaminess just wasn’t it.
In my humble opinion, homemade mac and cheese needs a creamy cheese to keep it creamy. You want the flavor from the sharp cheddar but you can’t rely solely on cheddar or you won’t end up with the creamiest mac and cheese (once it cools). In my Creamy Mac and Cheese Recipe, I add 2 ounces of cream cheese to add some silky creaminess to the sauce. In my Panera mac and cheese recipe, I use Boar’s Head American cheese to keep it perfectly creamy and it works like a charm.
I decided to experiment and combine the two recipes to create an Easy Homemade Mac and Cheese recipe that actually stays creamy! I am going to break down all of the reasons why mac and cheese can become grainy and how to avoid it. We want silky smooth, creamy cheese sauce!
I love to make a stovetop mac and cheese and then pour it into a baking dish, top it with some more cheese, and place it under the broiler just to melt it. This adds another cheese layer which makes it even better.
Why This Quick and Easy Mac and Cheese Recipe Works:
Few things compare to a bowl of creamy, rich homemade mac and cheese. It’s comfort food at its finest, and with the right ingredients and techniques, you can make a dish that’s miles ahead of any boxed variety.
One key secret to achieving that velvety texture? Using high-quality American cheese, like Boar’s Head American cheese from the deli. This ingredient works wonders to prevent your mac and cheese from becoming grainy and keeps every bite creamy and luscious.
Easy Mac and Cheese Ingredients:
- Butter: This is the base of the sauce and the melted butter is whisked in with flour to make a roux.
- Flour: Use all-purpose flour and add it to melted butter and stir until it makes a paste.
- Whole Milk: May substitute with 2% milk.
- Heavy Cream: A combination of heavy cream and whole milk strikes the perfect balance of richness and creaminess
- Sharp Cheddar Cheese: This is where your flavor comes from when making mac and cheese because it is aged. Make sure NOT to use pre-shredded cheese.
- Medium Cheddar Cheese: I like to add a touch of medium cheddar cheese to add a little more cheddar flavor.
- High-quality deli American Cheese: High-quality American cheese helps maintain creaminess due to its stabilizers. I find the Boar’s Head American cheese at the deli department. More information is below.
- Cavatappi Pasta: I love to use this pasta because the cheese sauce fills in the nooks and crannies of the pasta. You can also use elbow, farfalle, or any of your favorite types of pasta.
- Dijon Mustard: Adds just enough sharpness without overpowering.
- Spices: Salt, Pepper, Paprika, Garlic Powder: These spices are super important to give depth to the mac and cheese. The paprika gives small notes of smokiness while the garlic makes it taste extra savory.
Why Use High-Quality American Cheese?
American cheese, especially a high-quality version like Boar’s Head, contains stabilizers and emulsifiers that help bind the cheese sauce together. This ensures the sauce stays smooth and creamy, preventing the graininess that can occur when other cheeses separate. The result? A perfect, silky mac and cheese that doesn’t clump or dry out. Pairing American cheese with sharp cheddar creates a perfect blend of creaminess and sharp cheesy flavor.
How to make Quick and Easy Mac and Cheese:
How to Make Homemade Mac and Cheese: The Creamiest Recipe Ever!
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.
Make the Roux:
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.
Add Dairy:
Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
Season the Sauce:
Stir in the paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.
Melt the Cheese:
Reduce the heat to low. Gradually add the Boar’s Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.
Serve:
Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.
Why does Homemade Mac and Cheese turn grainy?
There are several reasons as to why homemade mac and cheese can become grainy or clumpy. It can ruin a perfect macaroni and cheese recipe so I want to share tips on how to avoid grainy mac and cheese.
- Add the cheese at a low temperature. Overheating the cheese can cause the proteins to break apart and separate from the fats. As the mac and cheese cools, the proteins solidify, resulting in a grainy texture.
- Use high-quality, freshly grated cheese. This is such an important part! Pre-shredded cheese often contains anti-caking agents like cellulose, which don’t melt smoothly. Grate cheese from a block for the best results.
- Tips for a smooth sauce. The cheese sauce relies on a emulsion which is a smooth mix of fat and liquid. If there is too much heat or not enough liquid, the sauce can separate and become grainy. Melt the cheese over low heat. Add it gradually to the warm sauce (not boiling) and stir until just combined.
- Create a stable base. By making a homemade roux (flour and butter) and mixing it slowly with milk and cream, it helps stabilize the sauce and prevent separation.
- Add a smooth, creamy cheese. For the creamiest mac and cheese, I like to use a high-quality American cheese (Boar’s Head) or cream cheese to create a silky sauce. I find that the American cheese helps to keep the homemade mac and cheese creamy, even after it cools and is reheated.
Frequently Asked Questions when making homemade mac and cheese:
How Do You Keep Cheese Sauce from Clumping or Becoming Grainy?
Cheese can become grainy if it’s overheated or if it is added to a sauce that’s too hot. Proteins in the cheese coagulate when exposed to high temperatures. Use low heat or remove from the heat when adding the cheese into the sauce.
Use High-Quality Cheese: Pre-shredded cheese contains anti-caking agents that can lead to clumping. Grate cheese from a block for the best results.
Add Cheese Slowly: Stir cheese into the sauce over low heat to avoid overheating, which causes graininess.
Stabilize with Starch: The roux helps bind the sauce, preventing separation.
Choose the Right Dairy: Avoid low-fat cheese as they lack the richness needed for a creamy sauce.
Why does mac and cheese become clumpy?
Adding all of the cheese too quickly or without allowing each cheese addition to melt before adding more or using pre-shredded cheese with anti-caking agents. Make sure to grate the cheese yourself for a smoother melt. Gradually add the cheese in small amounts, whisking constantly to incorporate it fully before adding more.
Why make a roux?
A roux is the foundation of a smooth cheese sauce. Melt butter, whisk in flour, and cook for about a minute to remove the raw flour taste before slowly adding your liquid. It prevents the sauce from becoming watery or separating by emulsifying the fat and liquid.
Why is my homemade mac and cheese dry?
Overbaking the mac and cheese can make it dry. A solution would be to place it under the broiler for several minutes to melt the cheese. Another reason it may dry out is by reheating without adding moisture. When reheating, stir in a splash of milk or cream to restore the creamy consistency.
Why doesn’t my homemade mac and cheese have flavor?
Make sure to really season your mac and cheese! Season the sauce with garlic powder, paprika, dijon mustard, salt, and pepper to enhance its depth of flavor. Add cayenne pepper or hot sauce for some spice.
Taste the cheese sauce and add more seasonings to taste. I like to add sharp cheddar since it is the most flavor packed cheddar cheese. Another tip is to salt the pasta water to infuse the pasta with flavoring.
Easy Macaroni and Cheese Variations:
Experiment with different cheese blends, add mix-ins like crispy bacon, caramelized onions, pickled jalapenos, or top with breadcrumbs before baking for extra texture.
More Mac and Cheese Recipes:
If you are cooking up a Thanksgiving meal…then here are some popular THANKSGIVING RECIPES.
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Easy Homemade Mac and Cheese
Ingredients
- 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 8 ounces Sharp Cheddar (freshly grated)*
- 8 ounces American Cheese * (Boar's Head from the deli)
- 4 ounces Medium Cheddar Cheese (freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (may use 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.
- Make the Roux: While pasta water is heating up, in a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.
- Add Dairy: Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in the paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.
- Melt the Cheese: Reduce the heat to low. Gradually add the Boar's Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
