How to make mac n cheese creamier

Question

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!

sexyLAMBCHOPx · Answer

Swapping out the traditional roux for evaporated milk produces a creamier mac and cheese on the stovetop and oven.

Stephanie G. · Answer

More sauce to noodles ratio will also make it more creamier.

BerryBaby · Answer

I agree. I make ours on the stovetop and then pop it under the broiler until the top is browned. Keeps the center creamier.

htimsirok · Answer

Are you making baked Mac n Cheese or a stovetop recipe? Stovetop will always be creamier than a baked version.

Debora M. · Answer

That worked out perfectly, thank you! :)

Nancy · Answer

If you can't buy cream in time, make the bechamel not with equal amount flour and butter, but slightly more butter.

Kristen M. · Answer

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. · Answer

Thanks! I'm gonna see if I can grab some before the stores close :)

Kristen M. · Answer

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.

How to make mac n cheese creamier

9 Comments

Popular on Food52