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- Melba Wilson, whose NYC restaurant Melba’s has been visited by royalty, is a Southern cooking queen.
- Wilson shared with Insider the most common mistakes people make when making mac and cheese.
- The cookbook author also revealed her tips on how to make the best homemade mac and cheese.
Melba Wilson is an expert when it comes to mac and cheese.
The talented chef and author from New York City owns Melba’s, the iconic Harlem restaurant that has had the pleasure of serving notable figures like Prince Harry and Meghan Markle.
During an interview with Insider, Wilson graciously shared her professional advice for creating the most delicious homemade mac and cheese.
"If I don’t make exceptional mac and cheese, I might as well be banned from the kitchen," she jokingly stated.
Wilson highlighted the three most common mistakes people make when preparing mac and cheese, as well as how to rectify them.
Matt Furman
Avoid making your mac and cheese on the stovetop
"I am not a fan of stovetop mac and cheese; I prefer mine baked in the oven," Wilson stated. "My grandmother would be reeling in her grave if I used a stovetop method."
According to Wilson, baking mac and cheese in the oven adds a delectable crust on top.
"It’s all about the two T’s – taste and texture," she added. "You get a beautiful cheese crust on top, and when you dig in with your fork, you’ll experience a cheesy, gooey delight. That’s the ultimate goal."
Avoid undercooking or rinsing the noodles
Wilson emphasized the importance of cooking the noodles until they are al dente. Problems arise when the noodles are undercooked or if there is an incorrect ratio of water to pasta.
"Ensure your water is boiling before adding the noodles; this is crucial," she explained. "Salt the water and wait for a full boil before putting in your noodles. There have been instances where people add the noodles to the water too soon, which leads to disastrous results."
After cooking the noodles, refrain from rinsing them.
"You want the sauce to cling to the noodles, so avoid rinsing them," Wilson advised. "Rinsing adds more water to the noodles, but before adding the cheese, make sure to drain all the water."
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Experiment with different types of cheese
When preparing mac and cheese at Melba’s, Wilson always incorporates pepper jack, mozzarella, and cheddar. However, at home, she loves experimenting with various cheese combinations.
"I enjoy using smoked Gouda or regular Gouda," she shared. "Additionally, I’m a fan of sharp cheddar if you want a bit of a bite."
Wilson also admitted that she sometimes adds a touch of Velveeta for extra creaminess.
"But let’s keep that a secret," she concluded with a laugh.
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