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.
My family loves this recipe! I’ve made it 4 time since August.
My family loves this recipe! I’ve made it 4 time since August.
THIS WAS THE WORST TASTING MAC & CHEESE. I WENT OUT AND BOUGHT EVERYTHING TO SPEC TO USE, EVEN THE SMK PAPRIKA. THE ONLY THING I CAN THINK OF IS I USE LACTAID MILK. MY SON HAD HIS WISDOM TEETH PULLED YESTERDAY AND WANTED MAC & CHEESE. HE WAS DROOLING FOR IT (DROOLING NOT FROM GAUZE PACKED MOUTH lolol) ANYWAY, IT WAS SO BAD AND THAT IS THE ONLY THING I CAN THINK THE REASON… GOOD THING HE COULD NOT EAT IT YET SO WE STUCK WITH MASHED POTATOES…. PLEASE LET ME KNOW IF YOU THINK THAT WAS THE REASON…
Of course that’s why…I made it and it’s delicious !
Have everything for the mac and cheese… EXCEPT the dry mustard! WHAT DO I DO?
I made this tonight and although the consistency was superb, I found it a little bland. I will have to add a few spices in it next time to simply give it a fuller flavor. Over all, I am very happy with this and will surely make it again.
I give it 3 stars simply because it didn’t have the abundance of flavor I was looking for but besides that, the recipe is really easy.
Your blog post was a stitch! It alone was enough to inspire me to try the recipe. This recipe was fantastic! A heartfelt thanks out to you and Deb. I too am a vegetarian who married a carnivore and I am beyond excited to have found your blog.
Well, i’ve tried several recipes that claim to be “the best” mac and cheese, and have always been disappointed. Not this time…this was absolutely delicious. I used Cabot Seriously Sharp cheddar (my Costco sells it in big bricks) and sprinkled cooked bacon on top before serving, and my husband couldn’t get enough of it. He was too busy chewing to say how good it was, but he gave it two big thumbs up and so do I!
Well, i’ve tried several recipes that claim to be “the best” mac and cheese, and have always been disappointed. Not this time…this was absolutely delicious. I used Cabot Seriously Sharp cheddar (my Costco sells it in big bricks) and sprinkled cooked bacon on top before serving, and my husband couldn’t get enough of it. He was too busy chewing to say how good it was, but he gave it two big thumbs up and so do I!
I don’t usually post on recipe sites, but in this case I have to! I’ve tried different mac&cheese recipes for years and now the search is over. We had this after a rainy hockey practice and the kids loved it. My daughter said “now I know what they mean by “comfort food”!” I followed the recipe quantities and timing exactly and I see you have it down to a perfect formula. I did sprinkle cooked bacon (lardons) onto the first layer of noodles which gave it some nice flavour. Will make again and again.
Will it hurt this to double, triple or more the recipe?? I want to make for my daughters 4th b-day party this weekend but don’t want to ruin it. I want to make in a BIG aluminum foil pan for all the kids (and adults).
Mac & cheese perfection! …Added bacon and jalapeño.
Oh My Cheesiness! I had this at a friend’s house, and she directed me to your site for the recipe. That being said . . . I’m getting married and want mac & cheese at the reception. I’m trying to see if this would be feasible at such large amounts, since it is AMAZING . . . do you find that the 5 or 6 servings is “main dish” servings, or side servings? Any thoughts to how many “side servings” 1 pan would render?
Hi Kandace! Congrats on your upcoming wedding! I’d say the servings are on the heftier side – 5ish good-sized main dish servings. As a side? 7-8ish I would think. Good excuse for me to make this again and serve as a side and see exactly how much I get out of it. 🙂
I made it today, a double batch. It was my first time as well as my first time making a roux. Kind of cool.
Sadly, my kids (6,7,10,12) didn’t like it 10% they would have enjoyed Kraft Mac and Cheese. I was really disappointed that I raised them to like the processed stuff over the batch I worked hard on.
I am bummed. I enjoyed it, but thought they would adore it.
Ha, it’s funny you say this – my toddler currently much prefers her “bunny mac cheese” from the box over my homemade. I was just lamenting that fact recently! I grew up on Kraft myself (and loved it), but made the conversion somewhere along the way – I’m sure your kiddos will someday too! 🙂
Would there be a reason that my batch has sort of a powderey/grainy texture? Still tastes delicious! Just curious if that’s how it’s supposed to turn out or if I messed up somewhere during the process. Feed back would be greatly appreciated.
Thanks for the recipe!
Dave,
Are you talking about the texture of the roux? Mine had a grainyness to it that I just attributed to the flour being fried in butter before the cheese was melted into it.
Looking back, I wish I had fried up some bacon to break into it, might have made a difference to the kids. The jalapeno idea someone above mentioned sounds good too.
I too had this problem. I just made it for the first time tonight and you could really taste the flour in it. Wondering if instant blend flour would have worked or maybe using less. I agreed that it still tasted good, but I was disappointed. I like my mother’s homemade recipe much better.
Hi Kim – thanks for trying the recipe! Bummed to hear you were disappointed though. Just wanted to double check – did you cook the flour and the butter together for the three minutes before adding the milk? The point of doing that is to eradicate the flour taste. Not sure why that would happen otherwise!
Powdery/grainy definitely doesn’t sound right. The only possible reasons I can think of might be that there was too much flour, or perhaps the sauce cooked too long/over too high of heat. I’ve never had that problem so it is difficult to troubleshoot. Sorry that happened, but I’m glad you still thought it tasted delicious! 🙂
Low & slow…I tried a different recipe a couple of weeks ago and got the grainy texture because I tried to rush the roux and the milk curdled. Made a double-batch of this recipe tonight w/a can of evaporated milk plus enough of the 2% to meet the required qty, 4 different types of cheese & the sauce was amazing (before baking). Main difference was the temp…cooked the roux over very low heat and added the evaporated milk first, little-by-little, whisking constantly and only adding more after the previous amount of milk was thoroughly & smoothly incorporated Maybe this is basic for many, but it wasn’t for me. Can’t wait to taste the baked result!
Pingback: Baked Macaroni and Cheese » Green Cuisine Queen Green Cuisine Queen
Pingback: Meal Plan September 16 – 22 | writebalance
I make mine very similar. Believe it or not I went to the supermarket and got some elbow noodles, my first time making mac and cheese from scratch. Low and behold there is this recipe on the back of the store brand “Piggly Wiggly” box of elbow noodles. Same thing exactly! Mustard, paprika, etc. I’ve got some in the oven going right now! I do put panko on top after it’s done and stick it under the broiler for a crunchy topping.
I make mine very similar. Believe it or not I went to the supermarket and got some elbow noodles, my first time making mac and cheese from scratch. Low and behold there is this recipe on the back of the store brand “Piggly Wiggly” box of elbow noodles. Same thing exactly! Mustard, paprika, etc. I’ve got some in the oven going right now! I do put panko on top after it’s done and stick it under the broiler for a crunchy topping.
Amazing! Had made several different recipes in the past, but was never quite satisfied with the outcome. This is easy and nice and creamy too! My grown boys loved it! This will be the only one I’ll ever make now. Thanks for sharing 🙂
can i replace the dry mustard with classic yellow mustard ? thanks before!
Comment
Excellent Recipe – I think you are doing prepared mustards a disservice by saying if you have no powdered mustard leave it out completely. I frequently make roux based cheese sauces and find a nice Dijon mustard can be great ( if the quantity is correct.) A Hot English style removes the need of adding jalapeno or cayenne.
Also you will find that most cheeses do not have to be grated before adding to the sauce – quite large chunks of cheese will happily melt into the sauce – they just take a little longer. saves the time and hassle of finding a grater.
Cheers
Very good points, Bill! I’ll have to try the mustard variations (I love those ideas) and the cubed cheese as well. Thanks!
Pingback: Recipes of the week! (10/21- 10/26) | Marigold Mustard
I did this exactly as written above. But I multiplied everything by 4 and made a huge portion for a party. It was a massive hit.
Everyone kept asking “who made the mac and cheese”?
Yay! So glad everyone liked it. Isn’t that the best feeling?! 🙂
I’m sure it will be delicious, but I would like to point out that the measurement in terms of cups for the macaroni is incorrect. 8oz is about 2 3/4 cups, not 1 3/4.
Hi Karen, thanks for your comment. I think I should probably reword that bit of the recipe for clarification, because really the volume measure can really differ based on the type of pasta you’re using. Even various sizes of elbow macaroni can differ greatly. It’s best to go by ounces.
Thanks for this recipe. Very easy peasy. For me it’s a basic that I can really play with. Biggest hit ever was me turning this in to a Lobster Mac’n Cheese dish. I served it in individual ramekins (took cooking time in to consideration) and also used a little bit of Panko breadcrumbs on the top. It was a massive hit with my guests. Of course with Lobster being pricy, it is saved for special occasions.
I’m 14 and I usually make dinner for my family so they can eat right when they get home from work, this recipe was so simple and delicious my family LOVED it, my only mistake was not making a double recipe :)Thanks for posting this I’m definitely going to be making it again soon
Would it be possible to “assemble” the entire dish, but not bake it until the next day? I just don’t know if it would be too dry at that point.
Somewhere buried in here, she said you could make it up until the point of baking, refrigerate and then when you’re ready to bake it, set it out for a while to get it close to room temperature before baking it. She said it may be a bit drier then if you had immediately baked it…..
I have to quadruple the recipe for Thanksgiving and as tempting as it sounds to make ahead, I won’t because this recipe is much too good to want to mess with it!
Good Luck!!
Hi Karen, thanks for the recipe ! I made this with Gouda cheese and ground cumin, it was delicious indeed 😉
http://ajd-jai-teste.tumblr.com/post/66177229481/aujourdhui-jai-teste-un-gratin-de-coquillettes-au
See you!
–Aujourd’hui, j’ai testé
I’ve been combing the Internet All day looking for the perfect mac & cheese recipe to make for my boyfriend’s kids. His 10-year-old is a picky eater and I have never made macaroni and cheese from scratch. Want to impress the kids so I need this to come out creamy and I’m not sure about paprika, black pepper and dry mustard for kids.?
I will give it a go and maybe add a little extra butter and milk for creaminess.
Any suggestions for tweaking this recipe (if necessary) for kids are welcomed!
You don’t even taste the pepper, mustard and paprika. They are a necessity when making mac n cheese though. My kids loved it and they are picky.
Can mac-n-cheese be baked @ 350…..
Yes I would just cook it a little longer is all.
This was really not good at all.
This is by far the BEST mac n cheese EVER!!!! I just made it for the first time last night and doubled up on the recipe. I didn’t have real butter nor did I have “smoked” paprika, just the regular kind. I found after taking the first few bites it needed a little more salt (I personally love salty) but next time I will use salted butter and see if that fixes the issue. THANK YOU SO MUCH FOR SHARING THIS!!!! I have tried several in the past and they never give me that comforting feeling that a creamy mac n cheese does. It is my all time favorite food. Thanks again this will be a dish I made for EVERY special occasion and on those cold and wet days I’m stuck at home feeling sorry for myself. LOL
Hi Rachell, thanks so much for your comment. So glad you liked it!
I have made this recipe a ton since I have found it. The best mac and cheese ever, there was no lie in the advertising! Thank you for sharing!
Thank you, Eryn! 🙂
An outstanding Macaroni and Cheese! Thanks for the great recipe. I’ve made this a few times now as it is my new go to mac n’ cheese. I didn’t change a thing the first couple of times because I dont think it needed any changes. Lately I’ve been using 2/3 cheddar and 1/3 manchego (my favorite) and it might have just gone from a 10 to an 11.
This recipe looks great! I want to make it for a family gathering this weekend and was wondering if you have tried it with whole wheat penne? Or does the whole wheat make it too dry?
Hi Laura, you know, I love whole wheat pasta but I haven’t tried it with this particular recipe. You may want to add just a tad less pasta just in case the whole wheat tends to absorb more of the sauce, but beyond that, I’m not really sure! If you tried it, please let us know how it turned out!
Hi Steve, mmmmm, manchego – that sounds heavenly! Now I need to give that a try, too. 🙂
I have been waiting to use this recipe and a holiday alone, seemed like the perfect time to break out my favorite comfort food! I am learning to cook different dishes and this was so easy, but made me feel like I was using the little bit of skills I possess to the fullest! I am not a big fan of cheddar so I substituted one of the 3 cups with 1 cup of parmesan and I am so happy with the results! This is my second favorite mac & cheese, right after my Granny’s! I won’t tell my parents this though lol.
Are there any recommendations of a cheese that has a little more “bite” to it? Or is there a spice that I could add for substitute for dry mustard? (I am allergic).
🙂
Hi Arielle! I have made this one with several different kinds of cheese. Mozzarella adds an incredible element of just pure cheesiness, though not much “bite.” Find the sharpest cheddar you can, or Gruyere can be a great addition. You’re on the right track with adding some Parmesan, too! I would just leave out the mustard and I think you’ll still like it. I can’t really think of any comparable substitute, sorry! It just helps give a little kick to the cheddar flavor.
Just made this again for Thanksgiving. It turned out great as usual. I quadrupled the recipe in order to have enough to feed everyone. This filled two 9X13 pans. I made it to the point of baking it and then I put it in the fridge for most of the day. When it was dinner time, I put it in the oven and about 30 minutes later, it was perfect. It wasn’t dry. Everyone loved it.
Tip about salt- be sure to HEAVILY salt your pasta water. That will make sure you get some salt into the pasta.
Thanks for sharing your tips for make-ahead success! Great idea on salting the pasta water, too. Hope you had a fabulous Thanksgiving!
Delish! All I did different, was stir in 1/2 cup sour cream in the noodles to keep them from drying out before I made the cheese sauce. And to the cheese sauce, I added a squeeze of Sriracha and a dash of ground nutmeg. After trying many different recipes for mac and cheese and it not tasting quite right… this one is a definite keeper!
I have never posted on a website before, but this was the best mac and cheese that I have ever made…..and, believe me, I have tried more than a few recipes. I didn’t change a thing. The only thing that I will ever change in the future is the quantity! Thanks so much for all of your experimentation and getting the ratios just right. I look forward to making many more recipes from your site!
A birthday party for twelve people. Ages fourteen to ninety eight. This Mac and Cheese was all that it claimed to be. I doubled the recipe but followed it faithfully. It needs nothing else. It was perfect, elegant party food. Every plate was clean not a drop left. The gourmet cook amongst us wanted the recipe. The pasta and cheese only eater had stars in her eyes. Sooooo good. Thank you.
I LOVE this comment – thank you so much for taking the time to come back and post this. So glad everyone liked it.
Pingback: Life Lately | Thanksgiving Edition | nouveau
I have a foolproof way of warming up leftover mac n cheese. Put your serving in an ovenproof dish, using sharp knife make little openings in the top and drip drops of milk into the slits all over the top. It’s ok if the milk starts to trickle out the bottom, but don’t over do. Then top w/ a little more cheese and seal w/ foil and cook lo, like 325-350, for about 25 minutes. Gentle methods work! May even be better the 2nd time around if you’re patient.
Amy! That is a seriously brilliant idea.
Pingback: Best Ever Mac & Cheese | Carib Delights
I’m so excited to try this!! I’m making this with meatloaf and green beans! 🙂 I’ve been on the hunt for so long, but from the reviews looks like this might be a keeper.
Thanks for the inspiration! I am a dash of this and throw some of that in there type of cook. My version is in the oven right now. I can only hope it turns out as good as yours looks.
I had to come back and rate! This is an extraordinary recipe…I finally know how to make creamy mac and cheese! So good! My picky SO loved it and took the majority of the leftovers to work, lol!
My daughter is actually mad at me because I have never made this for her before and refuses to make Kraft Mac and cheese for herself. While it says the serving sizes is 6 my father, daughter and I almost cleared the whole pan. I had to take it away so that we could also have some for dinner tonight. I did modify the taste a little to our taste buds, but an excellent recipe as is.
I made this with a variation on the cheeses: I did 1 1/2 cups Cabot lowfat sharp white cheddar, 1 cup Gruyere, 1/2 cup Pecorino. It was divine!!
I made this today as my son absolutely loves Macaroni & Cheese. I followed your recipe to the dot.. The texture was just perfect unlike the usual slodge. My son gave me a big thumbs up… Thank you so sooo very much xx
I just finished making this and it was delish! I mixed grated parmesan with the cheddar to make it a little more tangy and added a toasted bread crumb crust to the top in the last ten minutes of baking for added texture.
Sounds like perfection! Parmesan and bread crumbs are great additions.