Tips for Making the Best Mac and Cheese

For cheesy goodness that’s truly spectacular, you need more than just a great mac and cheese recipe. For true perfection, it’s all in the details. Below are some of our favorite tips to help you master the art of mac and cheese.

If you have trouble mastering a smooth and creamy cheese sauce using the béchamel method and feel comfortable playing around with your recipe, consider using evaporated milk.

For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.

Different pasta shapes will have different volumes. One cup will hold more small pasta shapes (like elbow macaroni) than larger ones (like rotini or penne). In general, 1 pound uncooked pasta = 4 cups

If you are making a béchamel sauce (butter + flour + milk) for the macaroni, add the milk very slowly, whisking constantly, for the perfect consistency.

Cheese measurements differ, and not all experts agree. The denser and moister the cheese, the more weight it will have by volume. Shred size is also a factor. A cup of large shreds will weigh more than a cup of feathery small shreds. 4 ounces Cheddar and Gouda = 1 cup shredded 2 ounces Feta and Blue = 1/3 cup crumbled

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.

Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions.