Recipe

Tangy & Sweet Mac and Cheese

Creamy, glossy stovetop mac with sharp cheddar, a tangy hit of Dijon and vinegar, and a sneaky sweet note that makes the cheese taste even cheesier.

By Matt Campbell

•

4.9

A real photograph of a cast iron skillet filled with creamy macaroni and cheese, browned crispy edges, and a spoon lifting a stretchy scoop under warm kitchen light

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Mac and cheese is supposed to be comforting, yes. But the best mac and cheese also has a little attitude. This one is creamy and nostalgic, but it has two quiet upgrades that make people stop talking mid-bite: a tangy backbone (Dijon plus a tiny splash of vinegar) and a sweet whisper (brown sugar) that rounds out sharp cheddar so it tastes bigger, deeper, and more grown-up.

It is stovetop, weeknight-friendly, and built with ingredients you can find at any grocery store. No complicated roux gymnastics, no ten-cheese shopping list. Just a smooth sauce, properly salted pasta water, and a couple small tricks that keep everything glossy instead of grainy.

A real photograph of a whisk stirring a creamy cheese sauce in a saucepan on a stovetop, with shredded cheddar nearby

Why It Works

Tangy and sweet, not weird: Dijon and vinegar brighten the sauce, while a touch of brown sugar adds the kind of balance you usually get from long-simmered flavor.
Ultra-creamy texture: Evaporated milk, whole milk, and a little cornstarch help the sauce cling to noodles without breaking.
Big cheddar flavor: Sharp cheddar plus a small amount of cream cheese gives you that “mac and cheese shop” richness without needing a full béchamel.
Crisp edges option: Finish in a skillet or under the broiler for golden spots and crunchy bits, which are basically the best part.

Yield: Makes about 8 cups.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Reheat (best way): Warm in a saucepan over low heat with a splash of milk (1 to 3 tablespoons). Stir gently until creamy again.
Microwave: Add a small splash of milk, cover loosely, and heat in 30-second bursts, stirring each time.
Freezer: You can freeze it, but the sauce texture softens. Freeze up to 2 months. Thaw overnight in the fridge and reheat slowly with milk.

Little rescue trick: If the sauce looks oily after reheating, pull it off the heat and stir in 1 tablespoon milk plus 1 tablespoon shredded cheese. It usually pulls back together.

Common Questions

What makes this “tangy and sweet”?

Dijon adds a gentle sharpness, apple cider vinegar wakes everything up, and a tiny amount of brown sugar smooths the edges. You are not making dessert mac. You are making cheddar taste more like itself.

Can I bake it?

Yes. Pour into a buttered baking dish. If it looks thick, stir in a splash of milk before baking. Top with buttered panko, then bake uncovered at 375°F for 12 to 15 minutes, then broil 1 to 2 minutes for color. It will set a bit thicker than stovetop.

Why did my cheese sauce turn grainy?

Usually the heat was too high, you added cheese while the sauce was boiling, or you used pre-shredded cheese with anti-caking agents. Keep the sauce at a low heat when adding cheese, and shred your own if you can.

What pasta shape is best?

Elbow macaroni is classic, but cavatappi and shells hold sauce like champs. Just know that different shapes can soak up sauce differently, so keep a little extra milk handy for loosening at the end.

Can I make it a little lighter?

You can swap whole milk for 2 percent, but keep the evaporated milk. That is doing a lot of texture work here.

Can I make it ahead?

Mac and cheese is happiest fresh, but you can hold it warm for 10 to 15 minutes on the lowest heat. Stir in a splash of milk right before serving to bring back the gloss.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or saucepan (12-inch skillet is ideal)
Whisk
Wooden spoon or silicone spatula
Box grater (for shredding cheese)
Measuring cups and spoons

I love mac and cheese, but I am picky about it. If it is bland, it feels like a missed opportunity. If it is greasy, it feels like the sauce gave up halfway through. This version came out of me chasing that perfect bite: creamy comfort first, then a little tang that keeps you coming back, and just enough sweetness to make sharp cheddar pop.

It is the kind of dish I make when I want everyone to relax, grab a bowl, and stop pretending they do not want seconds. Also, yes, I always aim for those crispy edges. Imperfect is the point.

Tangy & Sweet Mac and Cheese

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

1 lb elbow macaroni (or cavatappi)
1 tbsp kosher salt (for the pasta water), plus more to taste
2 tbsp unsalted butter
1 tbsp cornstarch
1 (12 oz) can evaporated milk
1 1/2 cups whole milk, plus more as needed
1 tsp Dijon mustard
1 tsp apple cider vinegar (or white vinegar)
1 1/2 tsp packed light brown sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional but recommended)
8 oz sharp cheddar, freshly shredded (about 2 packed cups)
4 oz Monterey Jack, freshly shredded (about 1 cup)
2 oz cream cheese (about 2 tbsp), softened
Black pepper, to taste
Optional crispy-top finish: 1/2 cup panko breadcrumbs + 1 tbsp melted butter

Cheese note: If you only want to buy one cheese, use all sharp cheddar and keep the cream cheese. It will still be great.

Instructions

Boil the pasta. Bring a large pot of water to a rolling boil. Salt it well (it should taste like the sea). Cook macaroni until just shy of al dente, about 1 minute less than the box says. Drain, but do not rinse.
Make a quick cornstarch slurry. In a small bowl, whisk the cornstarch with 3 tablespoons of the cold whole milk until smooth. (This is the easiest way to dodge lumps.)
Start the sauce base. In a large skillet or saucepan over medium-low heat, melt the butter. Do not let it brown. Whisk in the cornstarch slurry, then whisk in the evaporated milk and the remaining whole milk.
Thicken gently. Bring the sauce to a gentle simmer, meaning small bubbles around the edges, not a boil. Whisk often until slightly thickened, about 2 to 3 minutes.
Add the flavor builders. Whisk in Dijon, vinegar, brown sugar, garlic powder, and smoked paprika. Taste the sauce. You should notice a little tang and a little round sweetness.
Turn the heat down, then add cheese. Reduce heat to low. Add cream cheese and whisk until smooth. Add cheddar and Monterey Jack in handfuls, stirring until melted before adding more. Keep it low and slow so the sauce stays glossy.
Combine pasta and sauce. Add drained pasta to the sauce and stir until every noodle is coated. If it looks too thick (especially after a minute or two), splash in a little milk, 1 to 2 tablespoons at a time, until it is creamy and loose.
Optional: chase crispy edges. For skillet crisp, spread mac in an even layer in the pan and cook over medium heat for 2 to 4 minutes without stirring until you get golden spots on the bottom. For a crunchy top, sprinkle buttered panko over the mac and broil for 1 to 2 minutes until toasted. Watch it closely.
Finish and serve. Black pepper on top, taste for salt, and serve hot. Encourage seconds.

A real photograph of a spoon lifting creamy macaroni and cheese from a skillet, showing stretchy cheese and glossy sauce

Nutrition information is estimated.

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