Fried Mac and Cheese Recipe (2024)

FAQs

What to add to mac and cheese to make it better? ›

This is due to the pasta absorbing more liquid over time, and the sauce itself becoming more “solid” as it cools. So, to ensure a creamy mac and cheese, make the sauce just a little looser than you think it needs to be. (Add more milk, a tablespoon at a time to adjust the consistency).

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

The #1 secret to creamy reheated mac and cheese

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

Both the flour and the cheese help thicken the sauce.

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

The result will be a bowl of mac and cheese that is so rich and creamy that you may even forget that it came from a box. If you're worried about leaving out the milk entirely, then you can simply lessen the amount of milk the box calls for and up the amount of butter, which should give you a similar result.

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Cooked Enriched Pasta (Water, Elbow Macaroni [Semolina (Wheat), Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid]), Milk, Water, Pasteurized Process Cheese Spread (American Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Whey, Sodium Phosphate, Contains Less than 2% of ...

At its best, KFC's mac and cheese is one of the most impressively flavorful around. It doesn't just taste cheesy — its cheesiness has layers. Sharpness, milkiness, and even a subtle smokiness are all present in the best bowls.

Boil it better

Skip the draining step, and add more milk as the noodles cook, if needed. Once al dente, stir in an extra 1 cup of shredded cheese and voila: less powdered cheese flavor, more homemade vibes and a hint of cheesy goodness infused right into the macaroni itself.

The trick to making the perfect French onion boxed mac and cheese is to swap out the milk and butter for sour cream. It has the same velvety richness as butter but with a pleasant tang. Plus, while it gets the same job done as the milk, it's a hundred times creamier, making the end result impossibly luscious.