How can I make my baked mac and cheese creamy?

Question

Whenever I have made baked homemade mac and cheese, it always ends up dry. Is there a way to make it creamy even though it is baked. Thanks for your help.

Answer 1

Here is an easy way to make creamy baked Mac & Cheese;

1lb.box elbow macaroni,cooked & drained
1/2 lb. deli sliced American Cheese,more if you like it really cheesey
1-1/2 Milk
1 stick Margarine

1. Preheat oven to 350* & spray a 9x13 baking dish with non-stick cooking spray.
2.Cook macaroni in 4 qts. boiling water with 2 tsp salt for 8 mins. (Drain)
3.Place cooked macaroni in baking dish
4.Layer cheese slices all over top of macaroni,use all the cheese slices, You could even use more cheese if you want.
5.Pour 1cup of milk over everything you might need more later
6.Slice margarine & place all over top
7.Cover tightly with foil.
8.Bake for about 45 mins. Then remove foil and Stir well.You may need to add more milk to make creamy or if it is still a little to soupy just bake until it is creamy.DO NOT Cover then you place back in oven.Continue baking & stirring occasionlly until it gets nice and creamy.

Answer 2

I second starting with the roux, though I don't cook it until it goes brown, I let off the heat once it's thickened. When you add the milk, don't bring it to a boil - instead just a light simmer. Then add the cheeses while it's off the heat. Last, add all this to your pasta.
You can also do this without a roux if you don't have the time.
You'll need plenty of butter (not margarine), milk, and real cheese(s).
Make sure to cover it with foil or the pan's glass oven-safe lid while baking it - only take off during the last 10 mins to brown the top.
Good luck! You're doing this the long way - I generally make up a fresh batch on the stovetop and call it done.

Answer 3

Start your cheese sauce with a roux. In case you don't know what that is I'll explain a little better:) A roux is a thickening agent, but in a cream or cheese sauce, it builds a creaminess that you just can't get any other way. Making a roux is simple, just add equal parts starch and fat. I use flour (starch) and butter (fat). If you put two tablespoons of flour, put two tablespoons of butter. Get a wisk and cook the roux, wisking constantly until it cooks out a litte, it will change into a light brown color when it has cooked enough. Then add your liquid ingredients, wisking it in until combined, then bring to a boil. Start adding your cheese(s) and other ingredients. That should build a deliciously creamy mac and cheese.

Answer 4

I have met similar problems with frozen ready to eat hamburgers, not the ones I cook by my own.

But, overall, cooking a good hamburger is trickier than it seems.

The meat must be properly cooked anyways; neither in an oven, nor in a microwave.

The buns mustn't be warmed in a conventional oven but in a microwave either before doing the sandwich, or better, just after the sandwich is done (so put the whole thing in the microwave for a very short while (about 30 seconds, maximum).

In all cases, once in the microwave, buns or the whole sandwich must be covered with a plastic bell so as to not let moisture getting away. An other solution is to wrap the buns in a plastic bag so as to make sure water in the bread cannot escape.

he problem with microwave is that it cooks by warming water particles wich, as a result, immediately transform into steam and get out of the meal, thus letting it dry--too dry. Whence the need to put a plastic bell on meals cooked in microwave.

So, the best way I found is to conventionally cook meat and bacon (when bacon there is), then assembly the sandwich with everything you want, from buns, to meat, to cheese, to beacon, onions, ketchup or mayonaise, and so one. Then put the sandwich in the microwave during, say, 20 to 30 seconds so as to warm the buns and to melt the cheese; but no more so as not to damage the gustative characteristics of the sauces you put in it. Putting a plastic bell (I mean a cover) on the hamburger is VERY, VERY, important.

Cooking time may vary from one microwave to another.

A last recommendation. A hamburger cannot wait. You must eat it as soon as it is ready; and re-warming a hamburger a second time yield disapointing results...

Answer 5

not sure if your in the usa but i use valvetta cheese to make mine it always come out creamy

Answer 6

Put in some half-and-half or heavy cream, and use real butter. Make sure you cover the dish.

Answer 7

Try sweetened condensed milk or evaporated milk instead of regular milk.

Answer 8

add milk to it then re heat it in the microwave

Answer 9

don't bake it