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Dry Mac and Cheese - help

Alright, so this is not the first time this has happened and it baffles me...

I make the bachamel and add the cooked noodles always making sure to add lots of creamy liquid ratio to mac BUT when it comes out of the oven, all the creamy liquid has been absorbed and the mac is dry.

Any hints?

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  1. you may want to try a looser bechamel and cooking the dish for less time.

    you're not rinsing the noodles, are you?

    3 Replies
    1. re: hotoynoodle

      Baking dries it out a lot. You either have to make the bechamel much wetter or just run your dish under the broiler to brown rather than baking for any length of time in the oven. It certainly can be trial and error though if you measure everything strictly until you get the right ratio you will have a dish you can replicate every time.

      1. re: escondido123

        I agree w escondido123. I have since stopped baking my Mac & cheese dishes. Seemed no matter how much cheese sauce I made, it was never enough to keep it moist & creamy, especially when leftovers are reheated. A quick turn under the broiler is really all it needs.

        1. re: Dirtywextraolives

          + (another) 1.

          Baked mac and cheese usually sucks. Even if you make a large amount of loose sauce so that it isn't dry, you get soggy noodles. If I'm making it ahead, I store the noodles and sauce separately, mixing the noodles with just enough water, oil, or sauce to lubricate them. The rest goes into its own container. I heat the cheese sauce in a pot, dump in the noodles, and then put under the broiler if there's a topping. If I were determined to come up with a baked mac and cheese recipe, I think I would want to start with uncooked pasta.

    2. I had exactly this problem with America's test kitchen version of Mac and Cheese, it was AWFUL.

      1. possible causes

        Too high a pasta to sauce ratio
        overcooking

        1 Reply
        1. re: rasputina

          No Over cooking, even before I put it in the oven, all the liquid was absorbed..... Any how, I think I just created a new recipe.....
          I baked it off for 1/2 the time and added cream. Now, I'll just grill the top.
          Cross my fingers....

        2. As rasputina wrote, too much pasta for the amount of sauce, especially if it is gone before you even put it in the oven.

          1. Without having your recipe, in general I recommend pouring your hot cheese sauce over the pasta and doing a quick broiler brown and bubble.