Creamy Mac & Cheese Template (w/ any cheeses!)

 

Mac & cheese components

Ratios are by weight. For 2 servings, try 6 ounces or 180g of each.

1 part dried pasta

  • Enough water to submerge, with a sprinkle of salt

1 part evaporated milk*

1 part grated cheese (see Cheese Choice section)

  • Salt (and/or any other seasonings) to taste

*Note: Evaporated milk is a natural emulsifier due to its high concentration of casein milk proteins. You can substitute it with milk or cream, but you’ll need to add a stabilizer/emulsifier to make the sauce creamy:

  • Toss the cheese with a spoonful of cornstarch, add some sodium citrate, or use a butter/flour roux to thicken & emulsify the sauce.

  • If you use American cheese in your grated cheese blend, a high enough percentage (at least 50%) should emulsify the sauce since American cheese contains sodium citrate already.

Cheese Choice

In general, you’re going to want a mix of good melting cheeses and flavorful cheeses.

For great flavor & texture, try a 50/50 blend of a melting base cheese & a flavor adjusting cheese.

  • For a stronger flavor, you can go up to 75% flavor-adjusting cheese, and just 25% melting base cheese, especially if it’s a great melter/emulsifier like American/Velveeta.

What kind of cheeses work in each category?

  • Use this list for inspiration. Cheeses in the middle can go either way.

Cheeses that would not be good for mac & cheese (because they don’t melt well at all):

  • Paneer

  • Queso Fresco

  • Feta

  • Halloumi

  • Cotija

  • Cottage

  • Ricotta

Once you’ve picked your ideal cheese blend, you’re ready to make mac & cheese:

Instructions

Boil the pasta: Add the dried pasta to a pot and barely cover with water. Add a sprinkle of salt to season the pasta. Bring to a simmer and cook until the water is almost absorbed/evaporated (the pasta should be mostly cooked through at this point).

While that simmers, make sure your cheese is grated.

Add the evaporated milk: Add the evaporated milk, and bring to a simmer.

Stir in the cheese: Add the grated cheese and stir everything together with vigor. Continue cooking/stirring until smooth and creamy and the sauce has reached your desired thickness. Turn off the heat.

Finish & serve: Taste and adjust with salt and any other seasonings. Serve warm.

Notes & variations:

This is a base recipe. Feel free to stir in cooked proteins or vegetables, like frozen peas, to bulk up the meal.

Top with extra grated cheese or texture-enhancing toppings like breadcrumbs or bacon bits, or bring a bit of freshness with chopped herbs.

 
Ethan Chlebowski