Mac And Cheese: Choosing The Right Pan Size

Mac and cheese is a classic comfort food, and the perfect, creamy, cheesy bake can be achieved by using the right pan. The size and shape of the pan will determine the outcome of your mac and cheese, with a long, shallow pan resulting in more of a crunchy texture, and a deeper, narrower pan giving you softer, gooier mac and cheese. For a crowd, a large rectangular rack roaster pan is a good option, and for a smaller group, a 13 x 9-inch baking dish will do the trick.

Pan size and shape for crunchy vs soft mac and cheese

The shape and size of the pan you use for making mac and cheese can significantly impact the texture and consistency of the final dish. Here are some insights into how to choose the right pan for your desired level of crunchiness or softness:

Crunchy Mac and Cheese:

If you're a fan of crunchy, crispy mac and cheese, opt for a larger, shallower pan. The increased surface area allows more of the pasta to be exposed directly to the heat, resulting in a higher proportion of crunchy bits. An aluminium sheet pan is an excellent choice as it conducts heat more efficiently and evenly than glass or ceramic dishes. Aim for a rimmed half-sheet pan (approximately 16 by 18 inches or 18 by 13 inches) for the best results.

Soft and Creamy Mac and Cheese:

On the other hand, if you prefer your mac and cheese soft and creamy, go for a deeper, narrower pan. This type of pan yields more of the soft, gooey "insides" that many people love. A 9x13-inch baking dish is a standard size that works well for this texture.

Tips for a Perfect Mac and Cheese:

Regardless of your preferred texture, there are a few tips to keep in mind when making mac and cheese:

• Undercook the pasta by a few minutes before baking. It will continue to cook in the oven, and this prevents it from becoming mushy.
• Season your pasta water generously with salt. This is the only way to effectively season the macaroni noodles.
• Don't over-bake your mac and cheese. It just needs to be hot, not dry. Bake until the cheese is melted and bubbly, and the top is crunchy (if desired).
• For an extra crunchy topping, add breadcrumbs or panko before baking.
• For a creamier sauce, use freshly grated cheese and add it a handful at a time, stirring until melted before adding more.

Best cheeses for mac and cheese

Mac and cheese is a popular comfort dish that can be made with a variety of cheeses to create different flavours and textures. While some people prefer to use just one type of cheese, others like to experiment with different combinations. Here are some of the best cheeses to use when making mac and cheese:

Cheddar

Cheddar is the most common cheese used in mac and cheese. It has a classic taste and a fairly low melting point, which helps keep things smooth. When using cheddar, it is best to buy a block and grate it yourself as pre-shredded cheese doesn't melt as well. There are several varieties of cheddar that you can use, each with a different flavour and melting texture:

• Sharp cheddar has a stronger taste but requires a bit more heat to melt.
• Mild cheddar is subtly flavoured and has a smooth melting texture as it hasn't been aged for very long.
• Medium cheddar is the ideal compromise as it melts well and has a bit more flavour than mild cheddar.
• Extra-sharp cheddar has a strong flavour but doesn't melt as well due to its lower moisture content.

Parmesan

Parmesan is a salty, fruity and nutty cheese that can be combined with sharper cheddar varieties to make a flavourful mac and cheese. Grating your own parmesan will create a smoother melt and better texture than using pre-grated alternatives. It is also perfect for sprinkling on top of your mac and cheese before baking to add a golden colour.

Gruyère

Gruyère is a hard cheese with a nutty flavour and a hint of sweetness. Despite being a hard cheese, it melts smoothly and its saltiness helps to cut through the heavy fats in your mac and cheese. Combining gruyère with white cheddar and a pinch of nutmeg creates a delicious, sophisticated dish.

Brie

Brie has a creamy, buttery texture when melted, making it perfect for coating your noodles. Depending on the variety, brie can offer anything from mild to strong nutty and tangy flavours. It can be combined with ingredients like parmesan, bacon or garlic to make a sophisticated mac and cheese dish. Just remember to remove the rind first!

Goat Cheese

Goat cheese is extra tangy and extra creamy, with a flavour that sticks around even after milk and cream are added. It's a nice change of pace and an unexpected twist for your mac and cheese.

Gouda

Gouda is a versatile cheese that melts beautifully, giving your mac and cheese a sophisticated taste without being too pretentious. Young gouda melts well and has a milder profile, while aged gouda has a more robust flavour.

Monterey Jack

Monterey Jack melts perfectly, creating a buttery and gooey texture. It can be combined with colby and cheddar to make a three-cheese mac that everyone will love.

Fontina

Fontina is another cheese that melts perfectly, with some varieties being nuttier and others lighter, buttery and fruity. It is ideal as a table cheese and as a melting cheese, making it versatile.

How to avoid grainy mac and cheese

To avoid a grainy texture when making mac and cheese, there are a few things to keep in mind. Firstly, the type of cheese you use matters. Opt for high-quality aged cheddar cheese as it will give you a stronger taste and smoother texture. Mild and inexpensive cheddar cheeses tend to have less flavour and a grittier texture. It is also important to use freshly grated cheese instead of pre-shredded store-bought cheese. Freshly grated cheese melts more smoothly and evenly in the sauce.

Secondly, bring the cheese to room temperature before adding it to the sauce. This can be done by grating the cheese at the beginning of the recipe, allowing it to sit at room temperature while preparing the other ingredients. When making the sauce, use low heat and gradual temperature changes. Remove the sauce from the heat and let it cool slightly before adding the cheese. This ensures the cheese melts properly and smoothly.

Additionally, avoid over-stirring the sauce once the cheese has melted. Combine the sauce with the noodles and assemble in a baking pan. Finally, do not over-bake the mac and cheese as it can lead to dryness. Use an instant-read thermometer to check the temperature, which should be at least 150°F.

How to keep mac and cheese creamy

To make creamy mac and cheese, it's important to get the right consistency and avoid overcooking. Here are some tips to achieve that:

Choosing the Right Pan and Pasta:

Firstly, when it comes to choosing the right pan for mac and cheese, a deeper, narrower pan will give you more of the soft, creamy 'insides'. If you prefer a crispier, crunchier texture, go for a long, shallow pan.

Now, let's talk about the pasta. The type of pasta you choose is crucial. Pick a shape that will help you maximize cheese consumption and catch all that cheesy goodness. Go for pasta with plenty of surface area and nooks and crannies, such as shells, campanelle, or the classic elbow macaroni. Stay away from long, thin pasta like spaghetti and linguine, as well as very tiny shapes.

Cooking the Pasta:

Undercook your pasta by a couple of minutes. It will continue cooking when you bake it. If you cook it all the way, it may turn out mushy. Add your pasta to a large pot of well-salted, boiling water. The salt will help season your pasta. Make sure to use enough water so that the pasta has room to move around and release its starch.

Making the Cheese Sauce:

When making the cheese sauce, avoid using too much liquid. Add liquids a little at a time, as it's easier to add more than to fix an overly thin sauce. Start by cooking butter and flour together for about a minute to get rid of any raw flour flavour. Then, slowly add your milk or cream.

Turn off the heat before adding the cheese to the milk and flour mixture. This will prevent the mixture from separating. Use a blend of cheeses for the best flavour and texture. Go for a combination of cheeses that melt well, such as fontina, Gouda, Gruyere, and Monterey Jack, along with a cheese that has a strong flavour, like sharp white cheddar, Parmesan, or Roquefort. You can also add spices like dry mustard powder, cayenne pepper, or even some salsa for an extra kick.

Baking and Serving:

When baking your mac and cheese, avoid over-baking. Bake it only for the recommended time or until the centre is bubbling and the edges are golden. To get more of that crunchy top, use a shallow, wide baking dish.

If you're making a large batch and want to keep it warm, you can use a large electric roaster set to a low temperature, covering the dish with foil, or suspending the foil trays of mac and cheese over water in the roaster to keep it moist.

Now you're ready to make a creamy, delicious mac and cheese that's sure to be a crowd-pleaser!

How to avoid overcooking macaroni

To make mac and cheese, you'll need a baking pan that's around 9x13 inches in size. The shape of the pan will affect the outcome of your mac and cheese. A long, shallow pan will give you more "crunchy stuff", while a deeper, narrower pan will yield softer mac and cheese.

Now, to avoid overcooking the macaroni, follow these tips:

• Set a timer for two minutes less than the recommended cooking time on the package.
• Sample a noodle once the timer goes off to check if it's cooked to your liking. The noodles should be slightly firm yet tender, or al dente.
• Once the noodles are done, immediately drain them and rinse them with cold water to prevent further cooking.
• Undercook the pasta by a few minutes if you're planning to bake it afterward. It will continue cooking in the oven.
• If you accidentally overcook your noodles, try tossing them in a pan with a little butter or olive oil and sauté them over low heat to crisp them up. Add some garlic or Parmesan cheese for extra flavour.
• If you're making a pasta dish like sopas, cook the macaroni separately and add it just before serving to avoid overcooking.

Frequently asked questions