This recipe for the Best Mac & Cheese Ever is super creamy – not dry like some homemade mac and cheese can get. It’s cheesy. Oh yes. Verrrry cheesy. It’s rich, ooey and gooey, with a brown and bubbling top and gloriously creamy interior.
And, yeah – in my humble opinion, it’s the best mac and cheese recipe EVER. Seriously.
There are loads of mac and cheese recipes out there, with fancy embellishments and uber creative spins. But his isn’t one of those – it’s a classic baked mac and cheese that’s simple enough to appeal to everyone. Readers report entire families devouring this stuff on Thanksgiving, Christmas, and Easter!
Table of Contents
- The Story Behind the Recipe
- Macaroni and Cheese Ingredients
- Recipe Variations & Substitutions
- How to Make Baked Mac & Cheese
- Tips for the Best Mac and Cheese
- What to Serve with Mac and Cheese
- Make-Ahead Notes
- Can You Freeze Mac and Cheese?
- Frequently Asked Questions
- More Mac & Cheese Recipes
The Story Behind the Recipe
I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!)
Rather, it’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.
I can also say it’s the best macaroni and cheese recipe ever because this one is tweaked from someone else’s recipe – I adapted this macaroni and cheese recipe from someone named Bev, who shared her recipe on Food.com. Thank you eternally, Bev!
Readers say …
– Frederick
“The title is not hyperbole. This is the best recipe ever … since I made this for a family holiday, I have since been assigned this dish every year. It has also been requested at work potlucks, with groans of disappointment when it runs out early. This is seriously a life changing recipe.”
Macaroni and Cheese Ingredients
- Pasta: First, you pick your pasta. Elbow macaroni is a the classic choice, of course, but shells, penne, or rotini are delicious too.
- Cheese: I use classic medium cheddar for a cheddar mac and cheese that is divine!
- Milk: I use 2% dairy milk. Whole milk works fine. I’ve even used unsweetened oat milk in a pinch!
- Butter & flour: To make the roux (read on for more about that).
- Dry mustard, smoked paprika, salt, and pepper: Mac and cheese is all about the cheese, after all, so I chose this combination of seasonings to really enhance and highlight the cheddar. Dry mustard powder has a sharp flavor that pairs so well with the cheese, and smoked paprika lends an irresistibly smoky note.
Recipe Variations & Substitutions
This classic macaroni and cheese recipe is a great jumping-off point if you want to make it your own by mixing up the cheeses or trying a different pasta.
- Get adventurous with the cheese. The best cheese for mac and cheese is really an individual thing! Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, AND smoked gruyere. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, Swiss, Parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar.
- Try a different medium tubular pasta. I’ve made this with penne, shells, and, of course, elbows. All amazing.
- Get crumby by topping with crispy Panko breadcrumbs or, as one reader reports, crushed Ritz crackers.
How to Make Baked Mac & Cheese
You make your cheese sauce by first making a roux – cooking flour, seasonings, and butter together. Then, drizzle in the milk. The flour thickens the milk into a glorious béchamel sauce – a classic French sauce made from butter, flour, and milk. And theeennnnn … remove from heat and add the cheese.
Again, some people like to top their baked mac and cheese with breadcrumbs, but for this recipe, I love how it forms a brown and bubbling top in the oven without bread crumbs. Feel free to add if you prefer! Make it your own!
First, you start with a roux. A roux is simply a mixture of fat (butter here) and flour, usually in equal measures, which is cooked together in order to remove the raw, floury flavor. For macaroni and cheese, you make a fairly light roux by cooking it for about three minutes. Then, milk is added to the roux to make the béchamel (or white) sauce.
First, start by melting the butter.
Then add the flour and seasonings and …
Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, for three minutes. This one looks a bit darker than a classic roux might because of the smoked paprika.
Then, to make your white sauce (or béchamel), add the milk slowly, whisking the entire time, and cook until bubbly and thick.
Aaaand then add your cheese for your glorious macaroni and cheese situation.
There’s your base for the best baked mac and cheese recipe ever!
Tips for the Best Mac and Cheese
Don’t add more pasta. Resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it!
Resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.
Shred your own cheese. Pre-shredded cheeses have anti-caking agents and might not melt as well.
Remove the sauce from the heat before adding cheese. For the smoothest, most luxurious mac and cheese sauce, you don’t want the sauce to be cooking, still, when you stir in the cheese.
What to Serve with Mac and Cheese
Add bacon. Being a mixed carnivore-and-veggie household, sometimes I like to serve this baked mac and cheese with some crumbled bacon that the carnivores can drop over the top.
Serve with salad. A simple green salad, kale salad, or quinoa chickpea salad are perfect accompaniments to mac and cheese!
Make-Ahead Notes
I often assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. It will still be delicious, but that’s a downside.
Can You Freeze Mac and Cheese?
Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan. Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Just like making it ahead and refrigerating it, the result isn’t quite as saucy. But still delish.
Frequently Asked Questions
Do you use bags of shredded cheese or freshly grated?
I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. So do what works best for you!
What can I add to mac and cheese for flavor?
I love adding seasonings to the roux to amp up my mac and cheese. This one has smoked paprika for – yep – a smoky note. And I love how dry mustard powder helps emphasize the cheesy flavor. Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here).
Do I have to use 2% milk?
No! Whole milk will do just fine; the result may be a bit thicker though.
Can I double this recipe?
Yes. I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!
More Mac & Cheese Recipes
- If you’re vegan, this Ridiculously Creamy Vegan Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” will totally hit the spot.
- Veggie Lover’s Stovetop Mac & Cheese makes it a full-meal deal with broccoli, cauliflower, and carrots.
- Stovetop Butternut Mac & Cheese with pureed butternut squash and heavy whipping cream makes the most decadently creamy mac and cheese you may ever have.
- Jalapeno Mac & Cheese and Southwest Mac & Cheese lend a spicy spin!
If you try and love this recipe for mac and cheese, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️
The Best Baked Mac & Cheese Recipe Ever
Ingredients
- 8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika (plus more for sprinkling on top)
- 2 1/2 cups 2% milk
- 3 cups shredded medium cheddar cheese (approx. 12 ounces **)
Instructions
- Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a 2-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
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Okay, here’s proof that the internet makes our world even smaller! I know Bev from Recipezaar! Well, I don’t KNOW her know her, but I made some of her recipes when I first began cooking {that are always fabulous, btw} and we’ve chatted from time to time. And here you are, mentioning her on your blog! Crazy.
And this mac ‘n cheese has me swooning! Such a great comfort food and it’s a rare find to find a truly great mac ‘n cheese recipe. Thanks for sharing it!
Ha! That is awesome. I’m going to have to check out all her other recipes so I can *really* amp up my stalking. 😉
Hey, I am going to try this for a Father’s Day event at the inlaws. My husband volunteered me for the Mac and Cheese. I want to make an incredible one. So many posted how wonderful this is. I want to try it, but I am so afraid I am going to wreck it. Is it really that easy to make and what cheeses would work with it. Just regular sharp cheddar. Thank you so much. The last few years our Mac and cheese made by someone else in the family has gotten real dry and crunchy. I don’t want that! Thank you! Ellen
Loved this recipe. Proportions are perfect. Turned out crispy on top AND creamy. Made a couple of changes to suit my taste. Used Swiss cheese, Nutmeg instead of paprika and I added 1/2 cup Pinot Grigio. Some panko crumbs on top mixed with a handful more of cheese. Yummy! My husband likes his own version using Velveeta & Cheese Whiz, so we each made our own. He’s wolfing down mine! 🙂 great recipe Kare! Thanks for sharing it with us!
I for one followed her recipe exactly and loved it, and I can say that because I stayed true to the original recipe.
What you made is not even close to her original recipe, so how can you even say that you liked her recipe?
Adding different types of cheese, wine, spices and breadcrumbs makes it an entirely different recipe. I know you mentioned that her proportions are great, but that’s all you really followed. You didn’t make HER macaroni cheese…
Fourstar, I was just thinking the same thing. If someone searches for “Best Macaroni and Cheese Recipe” why do they they proceed with totally changing the recipe? They should come up with their own, post it, and see how far they get. Stop hijacking other peoples recipes, Gina!
Sadly there will always be one person that has to come in with their 2 cents. Well i got some ground breaking news for ya, coins aren’t worth squat these days so keep your 2 cents to yourself.
Made it with your changes. Delicious!
Sounds delicious, Gina! I will definitely try your remix next time, though maybe without the nutmeg. Thanks to the OP for a great post!
Can I use garden rotini? Will be trying the recipe for the 1st time Sat., for a party, & don’t want to mess up the taste of the recipe.
Hi Mary, I have tried a couple of different types of pasta other than macaroni, with good results, though I have not tried rotini. So I can’t speak to how it will turn out. In my opinion, though, the recipe is pretty forgiving, and I’d be willing to bet it would turn out well. If you do try it, please do come back and let us know how it turned out!
Best ever for sure! Also Filled a small dish on the side to freeze for later.
Yum!
do you think it would taste just as good with Colby Jack shredded cheese or should I not go there?
The best macaroni and cheese ever to hit the planet!!!!! My husband dies for this!!!!!
Awesome Mac and cheese! Will make again!
Recipe worked well, just wish the introduction was less long winded
Tried this recipe today, my husband does not care for Mac’n cheese. He loved it said it was the best he ever had. He went for seconds,I did add a can of Italian tomatoes to some of the creme sauce. It was great! Try it.. and it was easy.
Can you PLEASE stop calling different types of pasta ‘noodles’. They aren’t noodles. They are PASTA.
Penne, Maccaroni, Conchiglie, Spaghetti.. they are types of pasta. They are not ‘noodles’.
Please see this link: https://www.google.co.uk/search?q=noodles&source=lnms&tbm=isch&sa=X&ei=FI_7Ur-QNKXn7AbhmoHABA&ved=0CAcQ_AUoAQ&biw=1366&bih=652
for what noodles are.
I grew up calling pasta “noodles,” and I’m not the only one who tends to use both words interchangeably. Right or wrong, personally I prefer to spend less time on semantics (and on correcting others) and more time enjoying life.
If I could like your comment I would lol
If I could like your comment I would too
Geez, mellow out. Noodle, pasta, we all know what it is. Potato or Patato, whatever. You have way too much time on your hands. I am going to make this tonight. Hmmmm, should I use noodles or pasta lmao
If “noodles” drives you nuts….imagine being married to a man who has always called any kind of pasta “spaghetti”!! Mac & Cheese is spaghetti! Rigatoni is spaghetti! Lasagna is spaghetti! You would have landed in divorce court years ago!
Chillax!
Fabulous Recipe!
So question is, did you try the recipe or not? That is what we are interested in. Did you? Pasta, Noodles, did you try the recipe? I want to try it out and I promise to write Pasta in the review…
I thought it was awful. Followed recipe to a tee. Flour and cheese just don’t mix, had high hopes sorely disappointed. Kraft tastier.
I laughed aloud when I read the line about the singular “macaroni and chee.” Adorable!
Oh. My. Goodness. I was just telling my dad that mac ‘n cheese is my favorite food but I can never eat it because it’s so darn unhealthy…but I might have to cheat for this. It looks phenomenal. So creamy and cheese. Mac and cheese perfection! My noodle of choice for M&C is shells. I love how the sauce gets all trapped in the shell. So great. Can’t wait to try this!
this chicks getting a boner over shells, but I gotta say I love shells too…
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But wait … where’s the BACON!?!?! I see the delicious looking photos with bacon, but it’s not even mentioned once!
It is mentioned under the photo of the bacon 🙂
“Add cooked and crumbled bacon to the top for your resident carnivore. He or she will declare undying love to you forevermore. Guaranteed”
I’m soooo going to try this tonight! 🙂
Thank you Sarah! 🙂
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I had no problem stretching the recipe!
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Instead of stretching, do you think it will work to completely double the recipe or should I make 2 batches? I need this for a Thanksgiving dish and “serves 6” just won’t get it. Thanks!
I need to quadruple it for Thanksgiving. I have made this as written several times now and my kids INHALE it. I am always the Mac n Cheese person at get togethers and I want to try this out on everyone, but not clear how much longer I should bake it with the recipe quadrupled? I sure hope we get a response on our comments soon! This stuff is so addicting!
Hey Michelle and Tracy! I hope I responded in time; I’m so sorry I didn’t see your questions sooner.
I’ve as much as tripled this recipe (no need to make separate batches, it doubles perfectly) and only needed to bake it for about 5 more minutes. Just keep a close eye on it once you hit 25 minutes. When it’s bubbly and starting to brown on the top you should be good to go!
Hint: When you’re creating big vats of this stuff, I recommend using the slicer/shredder attachment on your Kitchenaid Mixer or grating the cheese via food processor grating attachment, if you have either of those things. Makes all that cheddar shredding SO much easier.
Happy Holidays!
Hi,
I’ve got to try this recipe. My husband doesn’t like mac and cheese, and I was wondering if this recipe freezes well?
I just made this with the recipe doubled and it was AMAZING. I had about nine people to feed and everyone was full- we even had leftovers!
Yay! I have as much as quadrupled the recipe for a large gathering. It was crazy! Multiple large pots going … a bit of mayhem. But worth it! 🙂
Karen was it really easy to make and did you really love it. I am making it for a Fathers day at the Inlaws. I was volunteered to make a Mac and Cheese. The person who used to make it has two things not working, one she just had surgery and second her Mac and Cheese over the years has gotten dry and crunchy! HELP! I worry I am going to wreck it!!!!!
I found this recipe cheesy but bland 🙁
I found this recipe cheesy but bland 🙁
I found this recipe cheesy but bland 🙁
Dude. We Get It. Merry Christmas!
We all loved this recipe as is, except my son the spice lover who added a couple drops of tabasco to his portion. He too thought it bland and commented that the tabasco “was just what it needed”. I will definitely make this again.
I’m having a pot luck at work tomorrow and I just took this recipe out of the oven. I am looking so forward to tasting the results. I will let you know what my co workers thought of the mac n cheese, I’m adding the bacon too.
I can’t wait to hear! I hope they loved it. 🙂
Sooooo… Was it yummie? Come on Lisa, we are all waiting… You said that you’d keep us posted… Xxx
I guess Lisa forgot! I Made this recipe yesterday for a get together and everyone, including myself, ABSOLUTELY LOVED IT! Totally awesome recipe. Thank you.
Any reheating tricks? I just made a huge batch of your yummy recipe for thanksgiving tomorrow, and cant throw the casserole dish in the microwave. How long would you suggest I leave it in the oven to reheat and at what temperature?
Hi there,
I’ve had the best success assembling the mac & cheese up to the point of baking, refrigerating, and -then- baking it for the first time right before serving (best to let it return to room temp before baking, or add a few minutes to the baking time to compensate for the colder mac & cheese).
If you’ve already baked it, I’d suggest a 325 degree oven for 20 – 30 minutes, just until it’s bubbly again. It just might be a tad drier than it would have been had you only baked it once, but it will still be delicious. 🙂
Happy Thanksgiving!
I need to book mark you. Every time I make this, I have to come back to google for your recipe! We had a picky eater in the house. I made this, and it’s the first thing he ever went back for seconds on. Delicious!!
Also, I have to ask–are you intentionally making a roux for this? I live in south Louisiana, and your flour and butter base is the start to a lot of our recipes. I’ve never made a cheese sauce with it before, though.
That’s really interesting, Stephanie (and I know your comment is olllld, LOL) – because I live in Scotland, and a roux is the standard way to start a cheese, bechamel or other milk-based sauce here. 🙂
I love diversity and cultural differences – especially when they mean tasting more delicious recipes…and I do love Deep South food. Mmmmmmmmm. 😀
Here in New York it is the same too. Maybe in LA it’s not the standard for a cheese sauce but I don’t know any other way you could make it.
I’m going to try this for Christmas dinner. Can I prepare it a few days ahead up to the point of baking and refridgerate it before baking it?
REPOSTED from above – Hope this helps 🙂 Im making this for Xmas and I cant wait!
Hi there,
I’ve had the best success assembling the mac & cheese up to the point of baking, refrigerating, and -then- baking it for the first time right before serving (best to let it return to room temp before baking, or add a few minutes to the baking time to compensate for the colder mac & cheese).
If you’ve already baked it, I’d suggest a 325 degree oven for 20 – 30 minutes, just until it’s bubbly again. It just might be a tad drier than it would have been had you only baked it once, but it will still be delicious. 🙂
Happy Thanksgiving!
What size dish do you bake this in? 8 by 5 or 9 by 13?…..
Hi Megan,
I’ve actually baked this in several different sizes of baking dish, from a deep 5″ x 8″ dish to an 8″ x 8″ dish to a 9″ x 13″. All work great, but the bigger dish gives you more crispy top bits.
Must..have…crispy..top..bits..
This is tomorrow’s dinner…but not entirely sure if we will end up eating, as it tastes so good (in my head) that I may just end up rolling around in it.
Gonna be a comfort food night, here in Michigan
What size dish do you bake this in? 8 by 5 or 9 by 13?…..
A two quart casserole dish, which is a circular one.
If you can’t get medium cheddar (checked three stores), would one cup of mild and two cups of sharp suffice?
Hi Kris, so sorry medium cheddar was so elusive! Crazy! Absolutely – use mild or sharp cheddar, a combination, or you could even try some different cheeses if you were feeling daring (Gruyere, fontina, maybe a little Parmesan … all would be fantastic).
I made this a bunch of times in the past on a double batch but today I doubled the double batch and it came out a little watery. Will this thicken up once I cook it with the addition of the other 8 cups of cheese? Or do I have to start over? I am making it in a huge pan that fits in a table top warmer and cooked to the point of baking. I plan on doing the baking part tomorrow for a baby shower!
Hi Robin, I’ve made huge batches and have sometimes felt like there’s way too much sauce for all that pasta. But the pasta soaks absorbs so much of the liquid it always turns out perfect. I’m not sure if I’d ever describe it as having looked watery before, though. Hmm. I’d bet it’ll thicken up, but how about scooping a bit out into a ramekin and baking it now, just to see if it comes out the way you expect it to? Bonus: lunch! 😉 Hope it turns out okay for you, and enjoy the baby shower!
Well, I finally found the best Mac and cheese recipe!
Awesome Recipe. I made this once before and it was amazing and I am making it now again. There was only one question I am confused about. I make double batches and so I double all the ingredients. Everything works out perfectly till I get to the part where I melt the butter in the pan and then add the ingredients. Every time I add the ingredients, It soaks up the butter and becomes chunky in my pan, so instead of waiting the 3 minutes of stirring, i end up adding the milk right away, so avoid burning. After I add the milk I have to break up the chunks but then everything seems to run smoothly and it tastes amazing. So am I missing something? Thank you so much for a wonderful recipe!
Thank you so much for this recipe. I have been searching for a good mac and cheese recipe for years! It has great flavor and is so creamy. I used 5 different types of cheese (I usually have that many on hand) and it turned out great.
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I have hated mac and cheese all my life ever since I tasted it in the school cafeteria. My mom never made it, nor did I make it for my kids. Now I am 75 years old and ran across your recipe. WOW!! Have made this twice in one week….it is soooooo good! We are never too old to learn something new…I just wish I would have know this earlier. Everyone I knew back then always gave their kids the boxed kind. Yuk. Thank you for enriching my life with this taste treat.
Gudrun, thank you so much for sharing. I’m so glad it’s made a mac and cheese convert of you! 🙂
Gudrun, your comment made me smile SO much. I have friends in age from teenagers to their 80s (I’m 40, myself), and you’re never too old to grow a new food addiction! 😀 Exploration keeps us all young. x
Going to try make this in the next few days however, how big is a “cup”? Cups are all different sizes?
Hi Gary, sorry I didn’t see your question sooner. In cooking terms a cup is equivalent to 8 ounces. I did a quick search and found this chart that you might find helpful.
Can I prepare this without baking and freeze for a crowd?
Can I prepare this without baking and freeze for a crowd?
I almost always have a batch of this in the freezer, usually assembled up to the point of baking. It’s so handy to have some ready to cook up on a moment’s notice. It turns out pretty well, though I find it’s not quite as creamy as when you don’t freeze it.
Hi Kara,
I am making large batches of mac and cheese and freezing it for my holiday party on Sunday. I have 50 people coming. Is there anything I can do to keep the mac and cheese creamy.
I ended up buying whole milk instead of skim before I came across your recipe, Is that an issue?
Also, are the 3 cups of cheese packed into a cup or scooped up normally?
This was AMAZING! I substituted peprika for Mrs. Dash Chipotle and chili powder and it came out great. The base for this recipe is key(butter and milk with cheese sauce). Add spices to taste. I’m never making Mac and Cheese any other way! Good stuff.
Yay! Thanks for sharing, John.
I don’t have any dry mustard or 2% milk on hand, but I do have prepared mustard, skim milk, and half-and-half. Has anyone ever tried this with a fattier milk combination? I’m going to give it a shot and see if it turns out okay. This seems like the most promising recipe for mac & cheese I’ve come across, and I’ve tried many.
Hi there, you know, I actually tried a squirt of regular prepared mustard once when I realized I was out of dry mustard. It really didn’t add the flavor of dry mustard. Personally I’d just leave the mustard out entirely if I don’t have dry mustard in my cupboard. A mixture of skim milk and half-and-half should work great! I’d think three parts skim to one part half and half should be just about right, but a quick Google search for milk substitutions might give you a more accurate ratio.
Hope you love it!
Try cayenne. It compliments cheddar wonderfully! However, this may be a “let them eat cake” suggestion, if you don’t have dry mustard, you may not have cayenne either!
That would be a delicious addition!
I didn’t have any dry mustard either, so I used Dijon and a tiny bit of Worcestershire sauce. Those are both part of another M&C recipe I sometimes use and I like the flavor they add. And I rarely have milk on hand (however, I did buy 2% for this recipe), so I often mix half and half with some water when recipes call for milk and it works out fine.
This was a great recipe! Very cheesy and delicious. Especially with the bacon crumbled on top.
So glad you liked it! Thanks for sharing your adaptations. 🙂
I actually made this with half-and-half and it was creamy, and tasted really good. Could only eat in small doses though to keep my waistline in tact lol 🙂
Well, at least SOMEone is minding her waistline. I know it’s said that a mind is a terrible thing to waste, but I feel that a waist is a terrible thing to mind. Just sayin’.
LOL!!! that was funny.
I made this last night and it was delicious. I used New York Extra Sharp Cheese and next time might go with Cabot’s Seriously Sharp. I used 1% milk and it was still very creamy.
DH said it was the best macaroni and cheese he’s ever had. The little guy who doesn’t ever eat anything had two helpings. And the big kid didn’t like it but if his brother likes something then he doesn’t! LOL
My question is can i make this the night before, leave it in the fridge and cook it the next day or will it not turn out the same.
Thanks!
I think she replied to a similar question above, and said it turns out fine if you prepare it to the point of baking, then refrigerate it. When you want to eat, just bring it back to room temperature before baking it, or add on a few minutes to make up for the cold of the fridge. 🙂
Hope I’m not too rude replying in her stead, but I’m reading this thread with great interest…I currently have a large casserole full of this in the oven, to stave off the cool Scottish evening! 😀
I just bought conchiglie noodles yesterday and I was looking for a mac and cheese recipe for these great looking noodles. Yours was the first I found and now I am so excited to get these things cooking! Thank you.
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How many cups of macaroni is 8 oz? I have tried to look it up but am getting answers from 1 3/4 cups up to 4 cups. I am really looking forward to making this and don’t want to mess it up!
I would suggest getting a kitchen scale, which can be easily found for cheap and gives you much more accuracy in cooking and baking.
But it was two cups of dry noodles for me.
Thank you!
Hi there, I usually just use half a package of pasta as it usually comes in 16-ounce boxes. Thank you for asking this – I will revise the recipe to clarify as soon as I can!
This was the most amazing Mac n cheese I have ever made. My daughter loves bacon so I added bacon and I used Colby jack cheese and 1 cup of smoked Gouda and my husband likes jalapeños so I added a few fresh sliced in the corner for him….follow her pointers on not adding more cheese or more noodles and you will have an amazing dish!!! KEEPER!!!!!!
Oh my! Your substitutions and additions sound unreal. Yum!
At what point do you add the bacon?
Hi there, top with bacon when you serve it, if desired. Just sprinkle individual servings with cooked, chopped bacon. Thank you for asking; I should to mention that in the recipe. I’ve added it to the last step.
Greek yogurt?
That sounds disgusting.
Don’t ruin great recipes.
I made this with Greek Yogurt instead of milk, and left out the flour as the greek yogurt is very thick. I also added some minced garlic and green onions. On the top I sprinkled a little bit of parmesan, and it was absolutely delicious!!!!
Greek yogurt is such a great idea for making a healthier version of mac & cheese – love it!
What a fantastic idea! How much Greek yogurt did you use? Was it the same amount as the milk? Also, my boyfriend and I simply loved this recipe, but long for a combination of cheeses for our second try. What are your thoughts about a gruyere and white cheddar? Any cheese combinations you’ve tried and liked??
Thank you for this amazing recipe…it truly is THE best macaroni and cheese recipe out there!
This was my first time to ever make home made mac and cheese. I had never made a gravy that way before either. This was so easy to make. I forgot to put the cheese in with the gravy, but it worked out just fine. I made a double batch with no problem, got tired of stirring for 20 min though, lol! Thank You so much for this recipe!
I made this for Christmas for my husband and myself but I need to make a double batch tomorrow for a family get together. I want to cook it in the crock pot…any ideas on how that will go?
Hi Myka, I love this recipe for family get-togethers! As far as the Crock Pot goes … I’ve never tried it in a slow cooker so I can’t really speak to that. But I think that if you layer the sauced noodles and cheese in the Crock Pot (basically put it in the Crock Pot at the point of baking which I’m assuming is what you meant), it will probably turn out hot and melty-cheesy and be pretty good. I would miss the baked crispy topping and I would worry about it possibly drying out a bit as the noodles would probably soak in more of the sauce along the way. But hey, it could be totally fine too. 🙂 If you do try it, please report back!
Well, I had a craving for mac’n’chee tonight, but since they don’t sell it over here (Taiwan), I thought I’d give homemade a go. It’s in the oven right now…
Oh yes. It is awesome. It’s like my mom used to make, but better (shh, don’t tell her).
One thing: maybe specify that it’s 375 FAHRENHEIT in the recipe. Some of us are used to metric (also morons), and nearly burned our dinner. This would have been extremely tragic.
Now I’m going to sit down for some mac’n’chee and Star Trek. This is going to become a weekly event.
Hey Conrad! So glad you liked it. Sounds like an awesome weekly event you’re starting. Klingons and chee. 🙂 And, yes! I absolutely should specify Fahrenheit. Thank you for mentioning that. Updated!
I made this recipe once before by the book. I made it again and tweaked it a bit. Added a sauteed onion, some kraft velveeta cheese and a splash more milk and that completely set it off. The original is great too, but I just like to improvise a bit when cooking.
I love to improvise, too – I’m all for it! Love the idea of adding the onion, especially.
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I will never make baked Mac and cheese any other way again! This recipe is fannnnntassstic!! My husband and I loved it! Thanks so much!
Hey Amanda, so glad you both loved it! 🙂
I had only tried homemade mac & cheese once before and I was very disappointed in it, but I tried yours tonight and LOVED it! No more boxes for me.
Yay! It is such a great recipe, isn’t it? (I can say that without feeling like I’m bragging because really it’s Bev’s recipe with very minor tweaks. 😉 )
Yay! Another convert! 🙂 Don’t tell anyone, but I actually made up a box of the Annie’s box mac and cheese a couple months ago, and it had been so long since I’d made it that I just dumped the box into the water, cheese packet and all! Totally forgot the packet exists. I guess that’s a good thing. 😉
I’ve just had come across this recipe and it sounds great so I will be trying It out tomorrow!
This recipe is real similar to the one I’ve been making for a long time except that I saute’ onions in the butter before adding the flour and the rest of the ingredients. I also use whole wheat macaroni noodles and top the mac and cheese with lightly buttered whole wheat bread crumbs before putting in the oven.
Sure beats anything out of the box!
This really was…the BEST mac and cheese ive ever had…i was a little nervous at first because until this dish, ive never baked mac and cheese before..but again this is the best ive ever had…THANKS!
I want to make this and freeze it for when our first baby arrives in a couple of weeks! Would you suggest assembling this dish and then covering and freezing and then to de-thaw and bake? Rather than baking first and then freezing?! Thanks!
Hi Kelly – first and most importantly, congratulations! I actually made and froze a couple of batches of this when I was expecting, too. 🙂 I assembled it up until the point of baking and then froze it. I tried to let it come to room temperature, or at least completely thaw in the fridge, before baking. The results were good. Still not quite as creamy and perfect as when you don’t freeze it and just bake it immediately, but still plenty delicious and the convenience is SO wonderful when you’re caring for a tiny little one. Best of luck and congrats again!
Looking to try this awesome looking recipe out for a going away party this weekend, but just wondering if I should cover this with aluminum foil while its in the oven to further prevent it from drying out???
Sorry if you’ve already answered this…. 🙂
This was delicious, but it was almost too rich. I think I put too much cheese in the sauce. Would that cause that richness?
The cheese might make it a little richer … but this is pretty much an over-the-top rich mac and cheese recipe either way. Perhaps try less cheese between the layers next time? Glad you liked it nonetheless! 🙂
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Hey Karen – I was just in search of a M&C recipe and was excited that you were Page 1 in SERPs. Our 20 month old has become a huge mac & cheese (and ham) fan, so I need to find an alternative to The Box asap. Going to give this a go today!
Hey Tony! So funny. The first time my daughter (now nearly 17 months) ate it (gosh, she was probably only like 8 months at the time), she devoured it with lots of “mmmmmmmmmmmmm” murmering. I was so proud! But the last several months it’s been no dice on homemade. Annie’s Homegrown bunny pasta from a box, though, she’ll eat. It kills me!
Hope your little guy likes it. 🙂
This was really really good! I needed to make something warm and yummy for when the kids got home from school. I didn’t have macaroni, paprika, or 2% milk on hand. So I used the following: spaghetti, chili powder, 2 cups whole milk, and a half cup water. I also added 2 tablespoons of thinly sliced and chopped red bell pepper (gave a nice color and taste), 2 tablespoons of chopped onion, and half of an Eckrich Skinless Polska Kielbasa (cut into bite-sized pieces). Everyone loved it and there were no leftovers. Best Mac ‘n Cheese I’ve ever made! I will buy some macaroni to keep on hand for next time.
Wow, that’s a very creative take (and sounds terrific)! Thank you for sharing. 🙂
Okay…so Im a born recipe “tweeker” but I started with the original recipe. Just added more butter……about 1/2 tsp. Of garlic powder and I sprinkled bread crumbs across the top with the bacon bits. Then sprayed the crumbs with spray butter. Looks…..smells and tastes wonderful!!!
I feel ya on the recipe tweaking. You’ve got to make it your own! So glad you liked it. 🙂