How to make mac n cheese creamier

I'm about to start an Onion Soubise Mac n Cheese (http://www.saucemagazine.com/blog/?p=27263) for Thanksgiving and suddenly remembered I've always wanted the dish to be creamier, but don't know how to tweak while keeping it balanced. Is it just a matter of adding more milk? Or should I switch to heavy cream? Thanks in advance!

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9 Comments

sexyLAMBCHOPx December 6, 2017
Swapping out the traditional roux for evaporated milk produces a creamier mac and cheese on the stovetop and oven.
 
Stephanie G. December 6, 2017
More sauce to noodles ratio will also make it more creamier.
 
htimsirok December 5, 2017
Are you making baked Mac n Cheese or a stovetop recipe? Stovetop will always be creamier than a baked version.
 
BerryBaby December 5, 2017
I agree. I make ours on the stovetop and then pop it under the broiler until the top is browned. Keeps the center creamier.
 
Nancy November 23, 2017
If you can't buy cream in time, make the bechamel not with equal amount flour and butter, but slightly more butter.
 
Kristen M. November 22, 2017
Hi Debra, subbing in some cream for the milk would definitely be the easiest way to make it creamier (and delicious!). I wouldn't add more milk—that would likely make it runnier, unless you up the flour in the bechamel, too.
 
Debora M. November 22, 2017
Thanks! I'm gonna see if I can grab some before the stores close :)
 
Kristen M. November 22, 2017
Good luck! I'm sure there are other tricks you could pull if not (let us know!), but that's the most surefire swap to keep things in balance.
 
Debora M. November 23, 2017
That worked out perfectly, thank you! :)
 
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