Boxed mac and cheese. It’s a culinary cornerstone of childhood, a quick and easy dinner solution for busy weeknights, and sometimes, just a nostalgic comfort food craving. But let’s be honest, that perfectly convenient box can sometimes fall short, resulting in a sauce that’s a little too thin, a little too watery, and lacking that luxurious, creamy texture we all desire.
Fear not, fellow cheese lovers! Achieving mac and cheese nirvana from a box is entirely possible. This guide will walk you through several methods to thicken that sauce, transforming it from a thin, disappointing mess into a rich, decadent delight. We’ll explore everything from simple tweaks using ingredients you probably already have in your pantry to more adventurous techniques that will elevate your boxed mac and cheese to gourmet status.
Understanding the Thin Sauce Issue
Before we dive into solutions, let’s understand why your boxed mac and cheese might be suffering from a watery fate.
The primary culprit is often excess liquid. Most boxed mac and cheese instructions call for a specific amount of milk and butter (or margarine). However, factors like the size of your burner, the type of pot you use, and even the elevation you live at can influence how quickly the liquid evaporates. If you don’t evaporate enough liquid during the cooking process, you’ll end up with a thin, runny sauce.
Another potential issue is the cheese sauce itself. The powdered cheese in most boxed mixes contains starches and emulsifiers designed to help thicken the sauce. However, these ingredients aren’t always foolproof. Sometimes, they simply don’t activate properly, leading to a less-than-ideal consistency. Inconsistent cheese powder composition between brands can also result in varying sauce thickness.
Finally, overcooking the pasta can release excess starch into the cooking water, which can then be transferred to the sauce, creating a gloppy, but not necessarily thicker, consistency. This isn’t the kind of thick we’re aiming for. Properly cooked pasta is crucial for a well-textured mac and cheese.
Simple Solutions: Pantry Staples to the Rescue
Sometimes, the easiest solutions are the best. Before resorting to more complex techniques, try these simple tweaks using ingredients you likely already have on hand. These are great for those moments when you realize your mac and cheese is too thin right as you’re about to serve it.
The Cornstarch Slurry Secret
Cornstarch is a powerful thickening agent, and a little goes a long way. This method is fast, effective, and virtually undetectable in the final product.
To create a cornstarch slurry, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Ensure the cornstarch is fully dissolved to prevent lumps. Once the mac and cheese is cooked and the sauce is added, stir in the cornstarch slurry. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens to your desired consistency. This should only take a minute or two. Be careful not to add too much cornstarch, as it can make the sauce gummy.
Flour Power
Similar to cornstarch, flour can also be used to thicken mac and cheese. However, it requires a slightly different approach to prevent a pasty taste. The key is to create a roux.
Melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in 1 tablespoon of all-purpose flour and cook, stirring constantly, for 1-2 minutes until the mixture forms a smooth paste. This is your roux. Gradually whisk in about 1/4 cup of milk from the recipe (or regular milk if you’ve already added all the milk) until the roux is fully incorporated and the mixture is smooth. Add this mixture to the mac and cheese and stir until the sauce thickens. Cooking the roux properly is crucial to eliminate the raw flour taste.
Cheese, Please!
The most obvious solution is often the best: add more cheese! Shredded cheddar, Monterey Jack, or even a bit of Parmesan can significantly thicken the sauce and enhance the flavor.
Simply stir in a handful of shredded cheese to the mac and cheese after the sauce is added. Continue stirring over low heat until the cheese is melted and the sauce is thickened. Adding cheese not only thickens the sauce but also adds richness and depth of flavor.
Cream Cheese Boost
For an extra creamy and tangy twist, add a tablespoon or two of cream cheese to the mac and cheese. The cream cheese will melt into the sauce, creating a richer, thicker, and more flavorful dish.
Cut the cream cheese into small cubes for faster melting. Stir it into the mac and cheese after the sauce is added and continue stirring until the cream cheese is fully incorporated and the sauce is smooth. Cream cheese adds a unique tanginess that complements the cheese powder perfectly.
Evaporated Milk Magic
Evaporated milk is a concentrated milk product that can add richness and thickness to your mac and cheese. It has a higher protein content than regular milk, which helps to create a creamier sauce.
Substitute a portion of the milk called for in the recipe with evaporated milk. Start with a 1/4 cup substitution and adjust to taste. Evaporated milk is a versatile ingredient that can significantly improve the texture of your mac and cheese.
Advanced Techniques: Elevating Your Boxed Mac
If you’re looking to take your boxed mac and cheese to the next level, these advanced techniques will add depth of flavor and create a truly decadent experience. These methods often involve adding extra ingredients and require a bit more time and effort, but the results are well worth it.
The Bechamel Base
This classic French sauce forms the foundation of many creamy dishes. By creating a bechamel sauce and then incorporating the cheese powder, you can achieve a significantly richer and thicker mac and cheese.
First, make a roux as described above (1 tablespoon butter and 1 tablespoon flour). Gradually whisk in 1 cup of milk, stirring constantly, until the sauce thickens and is smooth. This will take about 5-7 minutes. Remove from heat and stir in the cheese powder from the box. Add the cooked pasta and stir to combine. A bechamel base provides a velvety smooth texture and a more complex flavor profile.
Adding a Cheese Sauce From Scratch
For the ultimate cheese sauce experience, ditch the powder altogether and make your own. This method requires more effort, but the results are undeniable.
Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Remove from heat and stir in 8 ounces of shredded cheddar cheese (or a combination of cheeses), 1/4 teaspoon of salt, and a pinch of black pepper. Stir until the cheese is melted and the sauce is smooth. Add the cooked pasta and stir to combine. A homemade cheese sauce allows for complete control over the flavor and texture of your mac and cheese.
Egg-cellent Addition
Adding an egg to your mac and cheese can create a custard-like consistency and add richness. However, it’s important to temper the egg properly to prevent it from scrambling.
Whisk one egg in a separate bowl. Gradually whisk in about 1/4 cup of the hot cheese sauce into the egg to temper it. This will slowly raise the temperature of the egg and prevent it from cooking too quickly when added to the rest of the sauce. Pour the tempered egg mixture into the mac and cheese and stir constantly over low heat until the sauce thickens slightly. Tempering the egg is crucial to avoid scrambled egg bits in your mac and cheese.
Reduce the Liquid
A straightforward solution to a thin sauce is to simply reduce the amount of liquid used. Start by using slightly less milk than the recipe calls for. If the sauce is still too thin, simmer the mac and cheese over low heat, stirring frequently, until the sauce thickens to your desired consistency. Be careful not to overcook the pasta while reducing the sauce.
Tips for Perfect Mac and Cheese Every Time
Beyond these specific thickening methods, here are some general tips to ensure your boxed mac and cheese is always a success.
- Don’t overcook the pasta: Overcooked pasta releases excess starch, leading to a gummy texture. Cook the pasta al dente, meaning it should be slightly firm to the bite.
- Drain the pasta well: Excess water in the pasta will dilute the sauce. Drain the pasta thoroughly before adding it to the cheese sauce.
- Use high-quality ingredients: While it’s boxed mac and cheese, using good quality butter, milk, and cheese (if adding extra) can make a significant difference in the final flavor.
- Season to taste: Don’t be afraid to add salt, pepper, garlic powder, or other seasonings to enhance the flavor of your mac and cheese. A dash of hot sauce can also add a nice kick.
- Experiment with different cheeses: Try adding different types of cheese to create unique flavor combinations. Gruyere, fontina, and smoked gouda are all excellent choices.
- Low and Slow: Cooking the mac and cheese over low heat allows the cheese to melt slowly and evenly, preventing it from becoming grainy.
- Stirring is Key: Stirring the mac and cheese frequently helps to prevent the cheese from sticking to the bottom of the pan and ensures that the sauce is smooth and creamy.
By understanding the causes of thin mac and cheese sauce and employing these simple and advanced thickening techniques, you can transform your boxed mac and cheese from a mediocre meal into a comforting and satisfying culinary experience. So, go ahead, experiment, and discover your perfect mac and cheese masterpiece!
What is the best way to thicken box mac and cheese without affecting the flavor too much?
Adding a cornstarch slurry is a great way to thicken box mac and cheese without drastically altering its flavor. Mix a tablespoon of cornstarch with two tablespoons of cold water until smooth. Then, gradually whisk the slurry into the mac and cheese while it’s simmering on low heat. This will create a subtle thickening effect as the mixture heats up.
Continue stirring the mac and cheese until it reaches your desired consistency. The cornstarch will activate and thicken the sauce fairly quickly. Be careful not to add too much, or it could become gummy. Start with a small amount and add more as needed to achieve the perfect creamy texture.
Can I use flour instead of cornstarch to thicken my mac and cheese?
Yes, you can use flour as a substitute for cornstarch to thicken your box mac and cheese. Just like with cornstarch, it’s important to create a slurry first. Mix a tablespoon of flour with two tablespoons of cold water or milk until it’s completely smooth and lump-free.
Add the flour slurry slowly to the simmering mac and cheese, stirring constantly. Keep in mind that flour needs to cook a bit longer than cornstarch to lose its raw taste, so simmer for a few extra minutes. Also, flour might give a slightly different texture than cornstarch, making the mac and cheese a little less glossy.
How does adding extra cheese thicken box mac and cheese?
Adding extra cheese is a classic and delicious way to thicken box mac and cheese. The extra cheese melts into the sauce, adding both richness and body. Opt for cheeses that melt well, such as cheddar, Gruyere, or Monterey Jack.
Simply shred your cheese of choice and add it gradually to the mac and cheese while it’s simmering on low heat. Stir continuously until the cheese is completely melted and incorporated, creating a thicker and creamier sauce. The type of cheese you choose will also influence the flavor profile, so experiment to find your favorite combination.
What dairy products can I add to thicken box mac and cheese?
Several dairy products can be used to thicken box mac and cheese, each contributing a slightly different flavor and texture. Heavy cream, half-and-half, and even a dollop of sour cream or cream cheese can all add richness and thickness to the sauce. The key is to add them gradually and stir well to ensure they’re fully incorporated.
For a tangier flavor and thicker consistency, sour cream or cream cheese are excellent choices. For a richer and smoother texture, heavy cream or half-and-half work wonders. Start with a small amount and taste as you go, adjusting until you reach your desired thickness and flavor.
Can I thicken mac and cheese by reducing the amount of liquid initially added?
Yes, one of the simplest ways to thicken box mac and cheese is to reduce the amount of liquid used when preparing it. Most box instructions call for a specific amount of milk or water, but using a bit less can result in a thicker final product. This is a good method for those who prefer a thicker cheese sauce without adding any extra ingredients.
Simply reduce the amount of liquid called for in the instructions by a tablespoon or two. Then, follow the remaining instructions as usual. Keep in mind that reducing the liquid too much can make the mac and cheese dry or clumpy, so start with a small reduction and adjust as needed.
What about adding a roux to thicken my mac and cheese?
A roux, a mixture of butter and flour cooked together, is a classic thickening agent that works wonderfully for mac and cheese. It provides a smooth and creamy texture without altering the overall flavor too dramatically. This method requires a bit more effort but results in a luxurious, homemade-style sauce.
Melt a tablespoon of butter in a saucepan over medium heat. Whisk in a tablespoon of flour and cook for a minute or two, stirring constantly, until the mixture is smooth and slightly golden. Gradually whisk in the milk called for in the box mac and cheese instructions, making sure to eliminate any lumps. Then, follow the box instructions for cooking the noodles and adding the cheese sauce, resulting in a thicker, more flavorful mac and cheese.
Is there a way to thicken mac and cheese that’s already cooked and too runny?
Yes, there are a few ways to thicken mac and cheese that’s already cooked and too runny. One effective method is to simmer the mac and cheese over low heat, uncovered, allowing some of the excess liquid to evaporate. Stir frequently to prevent sticking and burning. This works best if the sauce is only slightly too runny.
Alternatively, you can mix a small amount of cornstarch or flour with cold water to create a slurry (as described in previous answers). Gradually whisk the slurry into the simmering mac and cheese until it reaches your desired consistency. This will thicken the sauce quickly, but be careful not to add too much, or it will become gummy.