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.
Your macaroni and cheese looks very scrumptious! This is definitely a to-die-for recipe! Especially the gooey cheese–very tempting.. I will definitely try this. Thanks for sharing this recipe.
Embarrassed to say, I’m 48 years old and I’ve never made homemade mac and cheese. Mainly, because I don’t eat a lot of it, but tonight I had a craving… I wanted grilled cheese and tomato soup (my ultimate comfort food) but I wanted to try something interesting. So I searched for homemade mac&cheese recipes and this one caught my eye. I made it per the directions and only sampled a spoonful(MMmmmm-Mmmm). Then, I cut 2 thick slices of French bread, lightly toasted them and buttered the outsides. I placed 1 cup of the mac and cheese, 4 thin slices of roma tomatoes, a little extra black pepper and a little oregano between the bread and grilled it on a very hot grill pan for about 30 seconds per side to crisp it up even more. It was fantastic with a side of harvest tomato soup. Can’t wait to finish off the leftover mac and cheese tonight! ~rick
is the ½ teaspoon dry mustard optional?
Sure. It adds some nice flavor and personally I would avoid going without it, but your mac & cheese should still turn out just fine without it. 🙂
I added roasted vegetables to this dish, mixed it in with the cheese sauce and then sprinkled Parmesan on top too. Just a way to sneak some veggies in for me and my family. Loved it and thanks for the recipe. ;).
What a great idea! Love it! I will sometimes sneak peas in for my little gal but hadn’t thought of roasted veggies. Must try!
I just made this…yummmio! I added a bit of cayenne powder and went heavy on the paprika. Turned out delicious. Waiting for my husband to get home to try it 🙂
Sounds perfect! Hope you both loved it.
I just made this mac and cheese and it was yummy. Mine was not as creamy and gooey as the pictures above look. In my opinion, this is not the best mac and cheese I have ever had, so I will continue my search for the “best mac and cheese.”
I’m glad you liked it, even though you will be continuing your search! Hey, there are worse things to do – test countless mac & cheese recipes until you find “the one.” I’d be all over that. 🙂
So I made this last night and it came out really good:] but I have a few questions 1st of all i used 3 8 ounce bricks of cheese (shredded them) and then i read today each 8 ounce of cheese equals 2 cups which i didnt realize cause i just thought 8 oz equals 1 cup (liquid)so how do you measure yours by cup or ounces? just want to be sure for next time and 2nd question is have you ever made this with other kinds of cheeses? and if so how did it come out and what kind did you use??
Hi Jill, yeah, unfortunately it’s not that simple – 8 ounces doesn’t necessarily = 1 cup. 8 ounces of cheese might be more like a cup in volume *before* shredding, but it’s two cups in volume after. These days when a recipe calls for cheese, I usually write it so that I’m stating both, e.g. 2 cups shredded cheddar cheese (8 ounces) – assuming people will look at the ounces when buying the block of cheese in the store, and then hopefully also measure it after it’s grated. But this is an older recipe and I see I didn’t write it that way. I will update the recipe to reflect that, and thank you so much for asking. Sounds like your version must have been very, very cheesy! 🙂 To answer your second question, yes, I have used various combinations of monterey jack cheese, pepper jack, a little Parmesan, and fontina. All great, though I prefer straight up cheddar as in this recipe the best. Here’s a variation with different cheeses (and some other stuff too): http://www.kitchentreaty.com/southwest-mac-cheese-with-optional-chicken/
The use of the word “ever” by every writer and blogger on subjective subjects is getting really annoying. It shows an extreme arrogance on the part of the writer — I can guarantee you have not eaten/tasted every mac and cheese recipe on the planet, so enough with the hyperbole.
Yikes! Samantha—why so critical? It’s just an expression and maybe , just maybe, it is the best —ever!
Have you made this mac & cheese? Of the ones I’ve tried (which granted have not been all of the recipes in the known universe, but in fact a decent sampling), this is by light-years the best.
How rude you are! Time to re-line the brakes between your brain & your keyboard! That was cruel & completely uncalled for.
Wow, what a crabby pants you are! Maybe you need to eat some Mac ‘n Cheese. I’ve made this recipe and many others and I will say that this is a really great recipe.
This was really tasty. I made it as a side dish for my family and they loved it. I will save this recipe for future references.
I’m thinking about making this recipe. Cooking for my boyfriend’s family for the first time. I’ve always been a good cook, regardless, I’m a little on edge about it. Never made mac + cheese before. Is this something I could put together in the morning, refrigerate, and then bake later???
Hi Gillian, I’ve made this ahead of time and then baked it with good results. It might not turn out *quite* as creamy because more of the sauce will soak into the noodles. I’d bring it to room temperature before baking (just sit it on the counter for 30 minutes or so before popping it in the oven). Smart thinking to make this ahead of time – the less stress the better! Good luck – I’m sure dinner will be perfect. 🙂
Karen, does it matter if the milk is cold, room temp, or warm? What I remember from making a roux, one component should be hot, one cold. Thoughts?
Hi Helen, I find it doesn’t make a difference. I’ve used room temp milk (just because I had it sitting out on the counter for awhile before I got around to doing the cooking) but usually, I just use milk straight from the fridge. I add it in a slow-ish stream and whisk – have never had a problem with lumpiness. That’s a great question!
I made it this weekend, big hit with the crowd! Thanks! I cooked the pasta and was surprised and concerned that it wasn’t enough. I then made the sauce and soon realized that the pasta would expand. It was more than enough.
I made this recipe for my boyfriend and dad and they absolutely loved it! The bacon was a really tasty, nice touch. It was also a SUPER easy recipe that doesn’t require a lot of ingredients you don’t already have. I will definitely be making this again soon!!
Delicious! Thank you!!
Who is this Bev person that everyone keeps talking about? lols.
Hello! I’m from Latvia and i’m going to make and eat mac and cheese for the first time. I’m excited for this, haha.
This tasted sooo good !
2 weeks ago I made Nigella’s macaroni cheese…. not a patch, not even half a patch on this one. I did change it a little, added 3 rashers of chopped cooked smoked bacon to the sauce… I have just eaten some and it is the best ever.
I’ve made this twice now, and everyone raved about it. It’s the only Mac n Cheese I’ll make now. I use regular cheddar to melt in, and then sprinkle pepper jack between the layers. Everyone liked the mild kick. It also reheats in the microwave really well, which isn’t true for most recipes. Yum!
I make mac and cheese for my son but he has to heat it up and sometimes later on in the day or next day . Will this be ok in fridge and heated up . The recipe I use is lovely but a bit dry on occasion when reheated . Thanks
Personally, I add a bit of milk and mix it in just prior to reheating. Seems to work pretty well.
I love to cook and have tried a lot of mac ‘n cheese recipes but this one is the keeper for me! Thanks so much for sharing it <3
I love hearing this! Thank you for commenting. 🙂
I wasn’t sure how this would come out. Most other recipes for creamy mac & cheese called for Velveeta which I don’t have and would rather not use. This came out sooo creamy with the Medium Cheddar Cheese alone. This was excellent. So excellent I had to post a comment which I’ve never done before for any recipe website! Good Job. Even the husband that isn’t big on any pasta meals, especially mac & cheese but he loved it and chowed it down so quickly.
I feel the same about Velveeta. I think it tastes SO sinfully great and gets all melty and perfect, but, yes – I would also rather not buy it and use it, I prefer to stick with whole foods when possible. So I was thrilled with this recipe too. Thank you so much for taking the time to comment! Glad you both loved it.
I always hated baked mac and cheese because most recipes loose their creaminess. Unfortunately my husband likes the crunchy bits of baked so he was always a bit bummed when I’d serve stovetop mac and cheese. I’m so happy to have finally found a recipe we both can enjoy!
Although I do not recommend using white whole wheat flour. (Not sure why I was kidding myself that it’d be healthier…) It’s still yummy, but the nuttiness overpowers the flavor of the cheese.
Yes, I gave up on baked mac and cheese for awhile for the same reason! Always so disappointing to stick it in the oven all creamy and have it come out dry. I read recently that you can spread mac and cheese on a cookie sheet and cook it that way basically to replicate the crunchy top with the entire batch. You could bake half on a cookie sheet for him and half in a regular baking dish! Though – I’ve never tried it, so I can’t speak to the actual results. 🙂
My boyfriend has never had homemade mac n cheese before, just powdered box stuff (blech!) , so I’m making this for dinner for him tonight! It looks really similar to how my mom used to make it, sans the smoked paprika. If I use regular paprika and a dash of liquid smoke will that achieve similar results? Or should I forgo the paprika altogether? Thanks!
Hi Brenna, sorry I didn’t see this comment until this morning. I would probably just leave the smoked paprika out if I didn’t have it. But I’m very curious about your idea for a substitution – if you tried it please be sure to share how it turned out!
Hey!
I did end up adding a splash of liquid smoke to the sauce before adding the cheese, and then used cayenne instead of paprika, but just a very small amount, a couple of shakes. Now I’m Italian and rarely ever measure anything, but when I saw you said that adding more cheese does weird things to the sauce, I figured I’d measure absolutely everything I did with this (except the liquid smoke and cayenne, I just went with gut feel there). Oh. My. Goodness. This was hands down the best macaroni and cheese I’ve ever made or eaten. My boyfriend, who works very heavy construction for about 10-12 hours a day, always comes home with a huge appetite. He ate about half the pan, along with some barbeque chicken and homemade biscuits, and the whole time he was just moaning and groaning and saying he never knew! He never knew that mac and cheese could taste like that! He’s stated that he’d like this to become a weekly staple of his diet. ^_^ So happy! Thank you so so so so much!
This was delicious! I was iffy with it since I’m not a fan of this style of Mac and cheese (the kind you bake) but this has really changed my mind. It was really good. It wasn’t hard to make either, if you are aware of how to make flour gravy that is… (Good thing my Mamma trained me well, since that would be the hardest part.) it was yummy all around though. I really liked the smoked paprika in it also.. It gave it a bacon taste without adding it in there. Very awesome.
I just made this today, and for some reason, after having cooked it for 30 minutes at 375, It was rather lumpy inside. The outside was wonderful! I was just hoping that you had a remedy for the middle tasting slightly grainy…
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This was perfect! My family loved it! I added some grilled chicken so we could call it a meal and everyone was pleased. I added a little more salt and pepper but I wouldn’t change anything else! Thanks for sharing!
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I made this tonight and my husband and I absolutely LOVED it! I used freshly grated colby cheese instead (skipped the bacon) and sprinkled some italian seasoned panko break crumbs on it after it came out of the oven…flawless! My husband said (and I agree!)…literally the best mac n’ cheese recipe ever! Will definitely be making this again! Thanks for posting it 🙂
Woo hoo! I just love comments like this. Thank you for taking the time to post it. So glad you loved it and your adaptations sound fab.
Just made this tonight. I’m eating it as we speak. Absolutely delicious!!! My new favorite mac and cheese. 🙂
Hey AmandaMax, so glad you liked it. Thanks for coming back and commenting! 🙂
Was wonderful. We did it with mozzarella and wished we had made more!
I love the ooey-gooeyness that mozzarella adds to the mix!
I want to make a HUGE batch, like for 100 servings. I have a extremely large cast iron dutch oven. Do you think preparing it to the point of baking as you have suggested, 2 days in advance, then baking it prior to serving it in this huge pot will affect the quality? Any changes you would suggest? Thanks for input. It is for this Saturday, September 7th.
Hi Anne, wow! That is quite the undertaking! I have as much as quadrupled the recipe and the big thing I find when waiting to bake it is that it turns out a tad drier than it does if you bake it immediately. I think that the pasta just soaks up more of the moisture. I haven’t tried larger quantities (yet) so I can’t speak to it exactly but perhaps make a little extra sauce to help make sure it doesn’t dry out? Maybe a ratio of 11:10 or even 12:10. You could also make the sauce a couple of days in advance then gradually heat it back up and add it the just-cooked pasta right before baking – but I haven’t tried that either. Maybe some other folks reading this can throw in some suggestions? Best of luck to you, please report back if you get the chance!
Am I the only person who added milk (slowly slowly slowly) and had their roux totally ruined?
Everyone else is happy with their results but I had a perfectly fine roux, added milk slowly and just watched it ball up and turned to inedible chunks of mush. I continued to mix it for 10 minutes but all I was doing was moving around muck.
Is there some other bit of info that should be in the recipe or what? I guess I’m frustrated cause I’m in the process of trying to make this for dinner and cannot get passed that step which sounds so very simple in the recipe but which is NOT working for me in real life here in my kitchen…instead I have all kinds of things half-ready to go but no cheese sauce.
Help.
Yikes! It sounds like either way too much flour or not enough milk. Try adding some more milk? I don’t even pour the milk in very slowly these days. Have never had this problem – sorry!
Your heat is probably a bit too high AND you’re adding milk too slowly – it is evaporating away as you add it.
The reason milk is added slowly is so that you don’t get a layer of roux (flour/butter) that won’t mix in to the very liquid milk. Think of making hot chocolate from a mix. It mixes much better if you add a little milk at first, as you mix. Then add the rest.
Turn the heat down or use a heavy bottom pan, add COLD milk for best results to the hot roux, and add in sufficient quantity to mix with the roux, once that’s mixed, you can pour the rest in. Roux isn’t really about how fast or slow – it’s about not putting too MUCH in all at once.
Oh, and use a whisk! Lumpy sauces can often be saved with a big whisk.
Thanks for posting your recipe!! I’ve been a search for the Best for my blog for several years, now, and I love the idea of putting cheese between the layers…
I make sure to use a very heavy bottomed pot and I also use a wire whisk both when mixing the roux and when I add the milk. Never, ever had a lumping/balling problem.
Amazing! I made this for the family tonight & my dad came in after eating it and stated, “that may be the best Mac n Cheese I’ve ever had.” I made it with skim milk which saved on calories and it still came out amazing. I also added pinko flakes to the top which added extra crunch to it! I will definitely be making this again and will be using this as a base recipe for other Mac n Cheese varieties (I.e. Lobster Mac, Truffle Mac, etc.)
I liked this but the family is pouting because the sauce is grainy, rather than smooth like the (ugh) boxed mixes. Anything I can do to smoothe it out?
I read you have tripled, I need to x 6 this!!
I’m going to look at large foil roaster pans at the store…
I will divide in at least 2 if not 3 pans for my team dinner. I’m really only concerned about making the sauce well- think 2 batches of sauce would work (triple size in each sauce pan?
Need to prepare tomorrow!
Thx
Great m&c very similar to the one I make – this had the added paprika. I always sprinkle bread crumbs over half, for hubby and I. The kids don’t like them but we love the extra crunch!
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2 out of the 5 residents at my house agree: This IS the best macaroni and cheese recipe. (3 of the 5 don’t count bc they prefer Kraft, so it’s unanimous–THE best!) They’ll change their tune when I add bacon next time, I guarantee it.
Unbelievably good! Even my bf, who can usually offer constructive criticism for recipes I’ve tried, had nothing but good things to say about this one!! The crispy bacon was a definite bonus!
I’m really excited to try this recipe, but I’m wondering if anyone has tried adding chicken to it…my husband is all about the meat 🙂 If someone has, did you pan fry the chicken and add by chunks? Shred it? Did you have to make extra sauce? Thanks!
Made this for dinner tonight ~ absolutely delicious! I added a dusting of Panko breadcrumbs over top & it was really fantastic!
You don’t mention what size pan to use for cooking this recipe. Could you please tell what size pan to use that works best for the cooking time you recommend? Thank you
It’s a little buried, but it’s in there! I use a two-quart casserole dish. I have a deep 5″ x 8″ dish that I usually use for this recipe.
that’s the worse mac ncheese,,,,,,,,,,,,,,,,,,,,,,,,
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I have made this 3 times already !! In the last month !!!!
And is always sooo goodddddddd !!!!!!
Thank you !! Thank you so much !!!!!
From Cuba ..Ani !
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I love this recipe because it doesn’t require cream or any other ingredient I don’t already have on hand. Thank you (and Bev) so much!
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Made this today for cast and crew members and everyone absolutely loved it! So I tried some..I have to say it was very nice. Will definitely use this recipe again…thanks for posting
Just made this and its cooking in the oven now….im sure the pots I made it in are clean enough to go back in the cupboard, tastes delish! cant wait to eat 🙂