Greasing The Pan: Mac And Cheese

Mac and cheese is a versatile comfort food that can be made in a variety of ways. While some recipes call for baking the dish, others suggest skipping this step to avoid overcooking the pasta and drying out the sauce. One way to ensure a crispy texture without baking is to use a sheet pan, which increases the surface area of the noodles and maximises their crispy potential.

Whether you're baking your mac and cheese or not, it's important to grease the pan to avoid sticking. Most recipes call for a baking dish, but a sheet pan can be used to increase crispiness. The type of pan you use will depend on your desired level of crispiness and the amount of mac and cheese you're making.

In addition to the type of pan, the choice of cheese, milk, and pasta shape will also impact the final dish. For the cheesiest mac and cheese, it's best to shred your own cheese and avoid pre-shredded options, which can create a gritty texture due to the cellulose coating used to prevent clumping.

How to grease the pan for mac and cheese

Greasing the pan is an important step in making mac and cheese, as it ensures that the pasta dish doesn't stick to the pan and makes for easier serving and cleanup. Here is a step-by-step guide on how to grease the pan for mac and cheese:

• Choose the Right Pan: Select a baking dish that is suitable for the amount of mac and cheese you are making. Common pan sizes mentioned in recipes include 8" square, 3-quart, 4-quart, and 18x13" rimmed baking sheets.
• Gather the Necessary Ingredients: You will need a cooking oil or fat, such as butter, olive oil, or cooking spray.
• Prepare the Pan: Lightly grease the chosen baking dish by coating the interior surface with a thin layer of oil or fat. You can use a paper towel, brush, or kitchen towel to evenly distribute the grease.
• Preheat the Oven: Preheat your oven to the temperature specified in your mac and cheese recipe, typically around 325°F to 350°F.
• Assemble and Bake: Once your mac and cheese is ready, pour it into the greased baking dish and follow the recipe instructions for baking.

By following these steps, you will ensure that your mac and cheese doesn't stick to the pan, making it easier to serve and enjoy your delicious creation!

The best type of cheese to use

The type of cheese you use can make or break your mac and cheese. The cheese you choose will affect the taste and texture of the sauce. When selecting a cheese, consider two factors: meltability and flavour. Generally, young and processed cheeses melt smoothly but taste bland when mixed with a few pounds of pasta. Aged and funky blocks add a lot of complex flavour to the dish but are tricky melters. This is why mac and cheese recipes often call for several types of cheese.

Sharp cheddar is a popular choice for mac and cheese as it strikes a good balance between meltability and flavour. It has a classic taste and a fairly low melting point, which keeps things smooth. It is also widely available and inexpensive. When using sharp cheddar, it is best to buy a block and grate it yourself as pre-shredded cheese often contains additives that can interfere with melting.

If you want to add nuance to your mac and cheese while still appealing to picky eaters, Gruyère is a great option. Despite being a hard cheese, it melts nicely and has a salty, nutty flavour. Gouda is another good melting cheese that gives your mac a sophisticated taste without being too pretentious.

For an extra creamy mac and cheese, consider using cream cheese, which melts down easily and helps keep the sauce smooth. Brie is another excellent choice for a decadent, creamy mac and cheese, but remember to remove the rind first.

If you want to add some tanginess to your dish, try using goat cheese, which has a unique flavour that sticks around even after milk and cream are added. And of course, you can't go wrong with Parmesan, which adds a salty and nutty flavour to your mac and cheese. Just make sure to combine it with creamier, more melty cheeses for a well-balanced bite.

How to make a roux

A roux is a mixture of butter and flour and is used to thicken sauces. It is the base for a cheese sauce that is used in macaroni and cheese. Here is a step-by-step guide on how to make a roux:

Ingredients:

• Butter: Melted butter is the fat component of the roux. You can use salted or unsalted butter, or even other edible fats such as vegetable oil, clarified butter, lard, or bacon drippings.
• Flour: All-purpose or wheat flour is the thickening agent for the roux. The starches in the flour absorb moisture and swell, thickening the sauce.

Instructions:

• Melt the butter in a saucepan over medium heat.
• Add the flour: Sprinkle the flour into the melted butter and whisk vigorously to combine. You want a smooth paste to form and the raw flour taste to be gone.
• Cook the roux: Continue cooking the mixture over medium heat for 2-3 minutes, whisking often.
• Add milk: Slowly pour in cold milk, whisking continuously, until the mixture is smooth and creamy. The milk creates a thick bechamel sauce, which is the base for the cheese sauce.
• Check consistency: The roux should have a smooth texture and thick consistency that can coat the back of a spoon. It should leave a line when you run your finger through it.
• Add cheese: Remove the sauce from the heat and add grated cheese, stirring until it is fully melted and incorporated.
• Taste and adjust: Season with salt and pepper, and perhaps a bit of smoked paprika for extra flavour.

Now your roux is ready to be mixed with cooked pasta to make a delicious mac and cheese!

How to avoid a gritty cheese sauce

A smooth and creamy cheese sauce is a delight, but it can be tricky to get it right. Here are some tips to help you avoid a gritty cheese sauce:

• Use High-Quality Cheddar Cheese: Opt for high-quality aged cheddar cheese, as it will give your sauce a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses tend to have less flavour and can result in a grittier texture.
• Grate Your Own Cheese: Pre-shredded store-bought cheese often contains additives that can affect its melting properties. Grating your own cheese helps it melt smoothly and evenly in the sauce.
• Bring the Cheese to Room Temperature: Before starting your recipe, grate the cheese and let it sit at room temperature while you prepare the rest of the ingredients. This gradual change in temperature will help the cheese melt properly.
• Use Low Heat: Remove the sauce from the heat and let it cool for a few minutes before adding the cheese. You want it to be warm enough to melt the cheese gradually without overheating it, as this can cause the cheese to break down and become gritty.
• Add Cheese Slowly: If your recipe calls for a large amount of shredded cheese, add it in small batches. Gradually add and stir the cheese to maintain the correct heat level and ensure even melting.
• Avoid Pre-Shredded Cheese: Pre-shredded cheese is convenient, but it often contains anti-caking agents that can affect its melting properties. These powders can make it harder for the cheese to melt smoothly and evenly.
• Use Full-Fat Dairy: Opt for full-fat dairy products like whole milk or heavy cream instead of low-fat or reduced-fat alternatives. The higher fat content contributes to a smoother, creamier cheese sauce.
• Consider Using Different Cheeses: While cheddar is a popular choice, other cheeses like Gruyere, mozzarella, or Monterey Jack can melt more smoothly and create a creamier sauce.
• Add an Emulsifier: Ingredients like sodium citrate, American cheese, or Velveeta can act as emulsifiers and help create a smoother, more stable cheese sauce.
• Avoid Over-Stirring: Once the cheese has melted, avoid the temptation to over-stir the sauce. Gently combine the sauce with the noodles and quickly assemble the dish for baking.

How to prevent soggy pasta

To prevent soggy pasta when making mac and cheese, it's important to cook the pasta to a true al dente—or even slightly less done. This is because the pasta will continue to cook in the oven as the dish bakes. If you fully cook the pasta before baking your mac and cheese, you'll likely end up with mushy pasta.

To achieve al dente pasta, pull the pasta off the stove two to three minutes before the recommended boiling time on the box. The noodles will be soft and edible but will still have a little firmness in the center. You can also taste the pasta as it cooks, starting two minutes before the package directions say to drain it. This is the most reliable way to avoid overcooking or undercooking and to ensure an al dente finish.

Another tip to prevent soggy pasta is to avoid rinsing the pasta after it has finished cooking. This allows the pasta to hold on to some of the starch from cooking, giving the cheese something to grab onto and resulting in a saucier, creamier mac and cheese.

Frequently asked questions