Overview
Mac and cheese is the ultimate comfort food - tender pasta in rich, creamy cheese sauce. The challenge is preventing the sauce from breaking or getting grainy. Sous vide creates impossibly creamy, velvety cheese sauce that stays perfect for hours. Never grainy, never broken, always silky smooth.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Creamy & Smooth | 165°–175°F | 1–2 h | 4 h |
Low temp prevents cheese from breaking or getting grainy.
Food Safety Notes
Dairy-based dishes should be held at safe temperatures. Cooking at 165°–175°F for 1–2 h ensures safety and prevents cheese sauce from breaking.
See our food safety guide.
Texture Profiles
- 165°–175°FCreamy & Smooth
- Impossibly creamy, velvety cheese sauce that coats every piece of pasta. The sauce never breaks or gets grainy - it stays silky smooth for hours. This is restaurant-quality mac and cheese.
Prep & Bagging
- Cook pasta to just under al dente (It continues to cook in the bag)
- Drain and rinse with cold water
- Combine pasta, cheeses, milk, butter, and seasonings
- Vacuum seal or use ziplock with water displacement
- Submerge in water bath
Finishing & Crisping
- Remove from bag and stir well
- Adjust seasoning if needed
- Optional: Transfer to baking dish
- Optional: Top with buttered breadcrumbs
- Optional: Broil 2–3 min for golden crust
- Serve immediately or hold at temp