Add the cheese to the milk and flour mix with the heat off so the mixture doesn’t separate.

Choose noodle shapes that will hold on to the sauce-this includes shells, corkscrews, rotini or anything with ridges.

You can even take the total amount of salt recommended in the recipe and just add a bit to each step. Just a little sprinkle of salt is plenty–it will add up.

Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in.

Swap rich cream for all or half of the milk in the recipe.

Undercook your pasta-cook one minute less than the package directions to avoid a mushy mac and cheese.

Cook your butter and flour together for about one minute to remove any raw flour flavor before adding the milk or cream to your recipe.

They never fail me, and I know they’ll work for you, too:

Now that you have the basics to choose from, here are the 18 secrets for the richest, creamiest mac and cheese that I put in to play each and every time I make it for anyone. Three cheese stovetop macaroni and cheese Macaroni and cheese isn’t a hard dish to make, but there are so many versions, cheeses and variations, how in the WORLD do you know which one is right? To get you started, check out my most popular versions: Good news for you: I’m a master of the successful mac and cheese and today you’ll learn my 18 proven secrets to the richest, creamiest mac and cheese you’ll ever put in your mouth. Ever wondered why your mac and cheese failed to perform? Too soft, too thick, too eggy…and you’re tired of trying recipe after endless recipe in search of the right one.

The best mac n cheese ever