4 Ways to Thicken Mac and Cheese

To thicken [homemade mac and cheese](https://www.masterclass.com/articles/wolfgang-pucks-homemade-mac-and-cheese-recipe), you will need a saucepan and a wooden spoon for stirring. Create a cheesy, creamy sauce by using one of the methods below: 1. __Reduce the liquid__. Simmer the cheese sauce on the stovetop on low heat. This will cause the liquid in the sauce to evaporate and will eventually create a thicker sauce. Frequently stir the sauce to prevent it from burning. Remove the cheese sauce from the heat when it has reached your desired consistency. After reducing the sauce, you can add salt, black pepper, cayenne, or other seasonings. 2. __Add more cheese__. You can thicken mac and cheese by simply adding more grated cheese to the cheese sauce. Shredded cheese melts easier than cheese blocks. This will also result in a mac and cheese that is very cheesy and gooey. If you want more complex flavors, add in a different kind of cheese than what is already in the mac and cheese that also melts well. Cheeses you can add to your cheese sauce include shredded cheddar cheese, cream cheese, gruyère, Velveeta, or Parmesan. 3. __Use cornstarch or all-purpose flour__. To make a cheese sauce, you usually make a [béchamel sauce](https://www.masterclass.com/articles/chef-wolfgang-pucks-bechamel-sauce-recipe) by first creating a roux of melted butter and flour, then adding a cup of milk. You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken. The heat will also remove the raw flour taste. You can add more thickening agent until the cheese sauce reaches your desired thickness. 4. __Mix in an egg yolk__. You can use an egg yolk to thicken mac and cheese. In a small bowl, separate the egg yolk from the egg whites. Beat the egg yolk with a fork until it’s loose, then [temper](https://www.masterclass.com/articles/tempering-eggs) the egg yolk to prevent it from scrambling in the cheese sauce. Slowly add a cup of the cheese sauce into the bowl containing the egg yolk, stirring to combine. Then add the mixture back into the cheese sauce on the stove, stirring to combine. Let the sauce boil over medium heat, and the cheese sauce should thicken. The best time to thicken mac and cheese is when the cheese sauce is simmering on the stovetop. It is challenging to thicken mac and cheese after combining the cooked pasta with the cheese sauce because you risk overcooking the macaroni. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. Mac and cheese is a thick, creamy mixture of cheese sauce and elbow macaroni. Learn about different methods to thicken mac and cheese.