Mac and Cheese Recipe: There’s nothing more comforting than a bowl of creamy, gooey mac and cheese—whether you’re craving classic stovetop, baked with a crispy top, or a fancy gourmet version. After testing dozens of recipes (and eating way too much cheese), I’ve perfected the ultimate mac and cheese formula—silky smooth sauce, perfect cheese pull, and that irresistible golden crust.
This guide covers three foolproof methods (stovetop, baked, and one-pot), plus easy upgrades to take your mac and cheese from basic to extraordinary. Let’s get cheesy!
Why You’ll Love This Recipe
✅ Creamiest sauce ever – No grainy or clumpy cheese here!
✅ Customizable – Use your favorite cheeses or add-ins
✅ Meal-prep friendly – Reheats beautifully
✅ Crowd-pleasing – Kids and adults both devour it
✅ Better than boxed – Rich, homemade flavor
Pro Tip: Always grate your own cheese—pre-shredded won’t melt as smoothly!
1. Classic Stovetop Mac and Cheese
*(Ready in 20 minutes, serves 4-6)*
Ingredients:
- 8 oz elbow macaroni (or cavatappi, shells, etc.)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warmed)
- 1 tsp Dijon mustard (secret flavor booster!)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 2 cups shredded cheese (mix of sharp cheddar + Gruyère)
- Salt & pepper to taste
Step-by-Step Instructions:
1. Cook the Pasta
- Boil pasta in salted water 1 minute less than package says (it’ll finish cooking in the sauce).
- Drain but don’t rinse—the starch helps the sauce cling.
2. Make the Roux
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1-2 minutes until golden (this removes the raw flour taste).
3. Create the Sauce
- Slowly pour in warm milk, whisking constantly to avoid lumps.
- Add mustard, garlic powder, onion powder, and paprika.
- Cook 3-5 minutes until thickened (should coat the back of a spoon).
4. Melt the Cheese
- Remove from heat and stir in cheese a handful at a time until fully melted.
- Taste and adjust salt/pepper.
5. Combine & Serve
- Toss pasta with cheese sauce.
- Serve immediately for the creamiest texture!
Optional Upgrades:
- Stir in cooked bacon, caramelized onions, or roasted broccoli.
- Top with breadcrumbs tossed in melted butter.
2. Extra-Cheesy Baked Mac and Cheese
*(Crispy top + gooey center, serves 6-8)*
Ingredients:
- 1 lb pasta (rigatoni or elbows work great)
- 4 tbsp butter
- ¼ cup flour
- 3 cups milk
- 3 cups shredded cheese (try cheddar + Fontina + Parmesan)
- 1 cup breadcrumbs
- 1 tbsp olive oil
Instructions:
- Cook pasta al dente, drain.
- Make cheese sauce as above (stovetop method).
- Mix pasta with sauce, pour into greased baking dish.
- Toss breadcrumbs with olive oil, sprinkle on top.
- Bake at 375°F for 20-25 minutes until bubbly and golden.
Pro Tip: Let it rest 5 minutes before serving for cleaner slices.
3. One-Pot Mac and Cheese
(No draining, no roux—just dump and stir!)
Ingredients:
- 2 cups pasta
- 2 cups water or broth
- 1 cup evaporated milk (or regular milk)
- 2 cups shredded cheese
- 1 tsp hot sauce (trust me, it enhances flavor!)
Instructions:
- In a pot, combine pasta and liquid.
- Simmer 10-12 minutes until pasta is tender.
- Stir in milk and cheese until melted.
- Add hot sauce, salt, and pepper.
FAQs
1. Why is my sauce grainy?
→ Cheese was overheated or pre-shredded (it contains anti-caking agents).
2. Can I make it ahead?
→ Yes! Prep, refrigerate, and bake when ready (add 10 extra minutes).
3. Best cheese combos?
- Classic: Cheddar + Monterey Jack
- Gourmet: Gouda + Fontina + Parmesan
- Spicy: Pepper Jack + Chipotle Gouda
4. How to reheat leftovers?
→ Add a splash of milk and microwave in 30-second bursts.
5. Gluten-free option?
→ Use GF pasta and swap flour for cornstarch (2 tbsp).
Recipe Variations
Buffalo Chicken Mac
- Add shredded rotisserie chicken + ½ cup buffalo sauce
Truffle Mac
- Stir in 1 tbsp truffle oil + top with shaved Parmesan
Lobster Mac
- Fold in 1 cup cooked lobster meat + chives
Final Thoughts
Once you master this creamy, dreamy mac and cheese, you’ll never go back to the boxed stuff! My family begs for the baked version weekly—especially with extra crispy breadcrumbs.
Which version will you try first? Let me know in the comments!
Pro Tip: Freeze individual portions for quick kid meals! 🧀🔥
(Want more comfort food? Try my Overnight Oats and Bock Choy Recipes next!)