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Overview
The pasta and cheese sauce cook together until creamy and smooth. Stir well at the end, then serve as is or add a browned topping.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy & Smooth | 165°–175°F | 1–2 hours | 4 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 165°–175°FCreamy & Smooth
- Silky cheese sauce that coats every piece of pasta.
Best for
- Holiday dinners
- BBQ side dish
- Comfort food cravings
Tips
- Use evaporated milk for very creamy sauce that won't break
- Mix sharp cheddar with American cheese for best melt
- Don't overcook pasta — it continues to cook in the bag
Get it ready
- Boil the pasta until it is just shy of al dente, then drain and rinse it with cold water.
- Mix the pasta with the cheeses, milk, butter, and seasonings.
- Seal everything in a food-safe bag and keep it fully submerged while it cooks.
Finish and serve
- Pour the mac and cheese into a warm serving dish and stir until the sauce is smooth.
- Serve it creamy, or add crumbs and brown the top under the broiler.
Useful tips
- Use only dairy products explicitly labeled as made with pasteurized milk, keep them at 40°F or below until preparation, and use clean hands, utensils, jars, and work surfaces.
- Build the cheese sauce before bagging; the bath is a quality step, not a thermometer reading or holding record.
- Use freshly shredded cheese for a smoother sauce.
Questions
QCreamy & Smooth: Why does my mac and cheese get grainy?
Cheese breaks when heated too high or too fast. Sous vide's gentle heat prevents this. Also use evaporated milk and add cheese gradually.
QCreamy & Smooth: What cheese makes the creamiest mac and cheese?
Mix sharp cheddar for flavor with American cheese or sodium citrate for smooth melting. Evaporated milk also helps prevent graininess.
Cook safely
Use pasteurized dairy and keep it refrigerated until you begin. Serve the mac and cheese right away or hold it at 135°F or hotter.
To save it, cool from 135°–70°F within 2 hours and to 41°F or colder within 6 hours total, then refrigerate at 40°F or below for up to 3 to 4 days.
Reheat it quickly on the stove, in the microwave, or in the oven until every part reaches 165°F.