I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
this post was submitted on 10 Aug 2026
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Mac n cheese is definitely all about texture. Some enjoy it saucy and smooth, others like it more on the cheesy and firmer side. I'd encourage you to try a firmer style to see if you like it better. I also like to add breadcrumbs and bacon to mine for even more depth of texture.
The key to a good mac n cheese is starting with a solid bechamel (with a good fat/flour/milk ratio), and then using both a soft and hard cheese; one for melty texture and the other for flavor. My favorite combo is monterey jack and asiago for white mac n cheese. Mozzarella and cheddar are also common soft cheeses, and parmesan & pecorino are good hard cheeses.
Also acid is probably not the best route with something so cheese and butter heavy. Spice compliments it more if you want piquancy, I like to add chipotles in adobo. Jalapeno and bell pepper are also good aditions to the same end
From all the comment I'm suspecting that the cheeses were what caused the blandness. I'm going to hunt real american cheddar. Monterey jack is something I see more so maybe I'll try with that one.