Macaroni and cheese is a beloved dish in American culture. After all, who doesn't love noodles covered in thick, melted cheese infused with milk and butter? And while most of us enjoy mac and cheese as is, there are times when jazzing up the ingredients doesn't seem like such a bad idea — but is it? In the upcoming article, we're striving to set the record straight about which ingredients belong in macaroni and cheese and which do not. While subjective, we've tried to highlight the ingredients that can make your mac shine while weeding out the ingredients that might cause it to fall flat.
And while not all these suggestions will work for everyone, we're confident you'll walk away with at least one new ingredient or technique to make your next mac and cheese dish that much better. Avoid: Low-fat cheese Though low-fat cheese can be used to make macaroni, we don't always recommend it. Low-fat cheese used on may even sometimes appear as separate strands rather than a uniformly gooey and delicious sheet of cheese baked on top.
This not only makes your mac and cheese look a little funky, but because of its poorer melting properties, those separate strands sometimes turn into hard shards of cheese after baking — something we'd rather skip when it comes to a comforting bowl of mac. If you must use low-fat cheese, melt it slowly. When making macaroni and cheese over the stovetop, set your range temperature to low heat as you add the cheese.
Remember that your final product may be .