Current Events > Cooks of CE, how do I make good macaroni and cheese

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I've tried this recipe, but it's never creamy enough. I usually use either sharp and extra sharp cheddar or sharp and Monterrey jack.
https://www.thepioneerwoman.com/food-cooking/recipes/a11497/macaroni-cheese/

I made the Patty LaBelle recipe once and it was good.

Add flour

i make mine w/ heavy cream not milk, and reduce to your liking. i like mine a little thicker so i let it simmer until its reduced by about half

LeoRavus posted...

Patty LaBelle

This one? https://tamronhallshow.com/blog/patti-labelles-mac-and-cheese/
I never used one that called for Velveeta because I worried about the saltiness of the taste, but I guess it's time to try it.
ArsGoetia posted...

i make mine w/ heavy cream not milk, and reduce to your liking. i like mine a little thicker so i let it simmer until its reduced by about half

Heavy. cream sounds like it should be creamier. I have patience issues when I need to combine stirring with reduction, but I should be more diligent next time and also try heavy cream.

That site has too many ingredients.

I don't use an egg, or pepper. I sometimes add chopped ham.

Slow heat it

none of that medium or high heat

As someone else mentioned, you need that garbage American cheese if you want it to have a nice gooey, creamy texture. Real cheese tends to have a really grainy texture once melted.

Though honestly the best way to get truly creamy Mac and cheese is to actually just make it on the stovetop instead of the oven. If you havent tried making homemade stovetop yet, you should give that a try (though youll still need to use some American cheese).

Edit: Also some other unrelated tips:

• Boil the noodles in chicken stock to boost the savoriness.
• Look into recipes that use evaporated milk and/or sour cream instead of milk and/or heavy cream. Theyll be noticeably more rich.