Mac and Cheese

Mac and cheese is a baked pasta dish with a creamy cheese sauce, and mac and cheese suits both lunch and dinner when a warm family-style meal is needed. Mac and cheese is described here as a time-tested recipe of American cuisine, loved for centuries and notable for its unexpected simplicity. Mac and cheese can easily become a favourite after being cooked just once, and the full cooking time for 3 servings is 20 minutes.

Gouda, cheddar, cream and fusilli each play a clear role in mac and cheese. Gouda brings a soft creamy flavour and melts smoothly into the sauce. Cheddar adds a sharper, more traditional note and deepens the cheese taste. Ten-percent cream combines the grated cheeses into a sauce without making the dish too heavy, and fusilli catches the sauce well between its twists. Butter is used to grease the baking dish so the pasta mixture settles evenly and comes away easily after baking.

The key point while cooking mac and cheese is to melt the cheese gently without letting the sauce boil. The pasta is first boiled, then rinsed in cold water and drained in a colander before it is mixed with the sauce. The cream and both grated cheeses are heated over medium heat with constant stirring, and the cheese sauce is ready when the cheeses have fully melted into a smooth mass. During baking at 180°C for 7 to 10 minutes, the dish only needs enough time to heat through and lightly set, and an extra layer of grated cheese on top can be added for a crisp crust.

The most sensible swaps for mac and cheese are cheese swaps that keep the same melting quality. Gouda can be replaced with cheddar for a sharper and more traditional result, or with Edam or Gruyère for a similar melt and structure. The important point is to choose a cheese that melts well and stretches into the sauce. Processed cheese and very hard aged cheeses such as Parmesan are not suitable for the sauce in the same way, because the sauce relies on smooth melting rather than a dry grated finish.

Mac and cheese is served hot from the oven, and mac and cheese is especially good with coleslaw. The contrast between the rich baked pasta and a fresh salad makes the meal feel balanced and relaxed in an American-style family lunch. A little extra grated cheese on top can be used before baking if a more pronounced crust is wanted. Mac and cheese is best brought to the table as soon as the baking time ends, while the sauce is still soft and creamy.

Mac and cheese keeps for up to 3 days in the refrigerator, and mac and cheese can also be frozen with one caution. Mac and cheese should be stored in a closed container in the refrigerator for up to 3 days. Mac and cheese can be reheated in portions on the stovetop or in the microwave with a little milk added, because the pasta absorbs the sauce and the dish becomes dry without extra liquid. Mac and cheese can be frozen in an airtight container for up to 1 month, although the sauce may separate and become grainy after thawing, so gentle reheating over low heat with 15 to 30 ml milk and active stirring gives the best result.

Questions about this recipe

How long does mac and cheese take to make?

Mac and cheese takes 20 minutes in total in this recipe. The whole dish is made in one go, because the cheese sauce can be prepared while the pasta cooks.

Can I replace Gouda in mac and cheese?

Gouda can be replaced with cheddar for a sharper and more traditional flavour, or with Edam or Gruyère. The most important thing is to use a cheese that melts well and gives a smooth sauce.

Can I freeze cooked mac and cheese?

Cooked mac and cheese can be frozen in an airtight container for up to 1 month. The sauce may separate and become grainy after thawing, so reheat mac and cheese over low heat with 15 to 30 ml milk and stir actively.

How long does mac and cheese keep in the fridge?

Mac and cheese keeps for up to 3 days in the refrigerator in a closed container. Reheat mac and cheese in portions on the stovetop or in the microwave with a little milk, because the pasta absorbs the sauce and the dish can become dry.