Why did my creamy macaroni and cheese turn grainy?

A grainy sauce usually means the cheese was added while the sauce was too hot or cooked too aggressively. Cheese melts best off the heat, stirred in gradually. Using freshly shredded cheese instead of pre-shredded also helps keep the sauce smooth.

Can I make creamy macaroni and cheese without baking it?

Yes, you can stop once the pasta and cheese sauce are fully combined and serve it straight from the stove. It will be extra creamy and soft, more like a stovetop mac and cheese. Baking simply adds structure and a lightly set top.

Is it normal for mac and cheese to look a little loose when it comes out of the oven?

Yes, that’s completely normal and actually a good sign. The sauce thickens as it rests for a few minutes after baking. If it looks perfectly firm right away, it will likely turn dry as it cools.

Can I substitute milk for half-and-half in creamy macaroni and cheese?

You can use all whole milk if needed, but the sauce will be a bit lighter and less rich. To make up for it, let the sauce thicken fully before adding the cheese. Avoid low-fat milk, as it can lead to a thinner, less creamy result.

Creamy Macaroni and Cheese – A Classic Comfort Recipe

Description

Rich and comforting creamy macaroni and cheese made with a smooth homemade cheese sauce, layered with real shredded cheeses, and baked just until bubbly and perfect for family dinners.

Ingredients

Scale

1 lb dried elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
2 1/2 cups half-and-half
4 cups shredded medium cheddar cheese
2 cups shredded Gruyère cheese
1/2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 325°F and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the macaroni just shy of al dente, then drain and set aside.
Melt the butter in a saucepan over medium heat, whisk in the flour, and cook briefly until the mixture looks like wet sand.
Slowly whisk in the milk and half-and-half, cooking until the sauce thickens and coats a spoon.
Remove from heat, season the sauce, and stir in the shredded cheeses gradually until smooth.
Combine the cheese sauce with the cooked macaroni until fully coated.
Layer half the pasta in the baking dish, add a layer of cheese, then repeat and finish with cheese on top.
Bake until the edges are bubbly and the top is lightly set, about 15 minutes.

Notes

For best texture, always shred cheese from a block rather than using pre-shredded cheese.
Let the mac and cheese rest for a few minutes after baking so the sauce can thicken naturally.
This recipe can be assembled ahead and baked just before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 665
Sugar: 7 g
Sodium: 780 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 115 mg