I love mac and cheese, and it's easy enough to make that there's no reason to stick to the blue box. My favorite part is how easy it is to modify to taste and to what you've got on hand, so get experimenting with these 21 recipes.
Classic Extra-Creamy Cheddar Mac
Think of this as the standard version. Fresh milk flavors while evaporated milk emulsifies, and sharp cheddar provides the flavor while the American cheese makes for a smooth sauce.
Ingredients
Method
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain it well.
- Coat a 6-quart crockpot with the butter and add the pasta, evaporated milk, whole milk, mustard, pepper and remaining salt.
- Cover and cook on low for 45 minutes, then stir from the edges toward the center.
- Add the cheddar and American cheese in 3 additions, stirring each addition into the hot liquid.
- Cover and cook on low for 45 to 60 minutes more until the pasta is tender and the sauce is smooth, then switch to warm for no longer than 1 hour.
Southern Custard-Style Crockpot Mac
Custard-style mac isn't something you scoop out; it's something you cut into. Eggs and cottage cheese help it set into place for something almost lasagna-style.
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Ingredients
Method
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs, drain it, toss with the butter, and cool for 10 minutes.
- Whisk the eggs, evaporated milk, cottage cheese, mustard, pepper and remaining salt.
- Coat a 6-quart crockpot with butter and layer half the macaroni, 2 cups cheddar, the remaining macaroni and 2 more cups cheddar.
- Pour the egg mixture evenly over the layers, press the pasta under the liquid, and scatter the remaining 1 cup cheddar over the top.
- Cover and cook on low for 2 to 2 1/4 hours until the edges are set, the center reaches 160°F and a spoonful holds together; rest uncovered for 15 minutes before serving.
White Cheddar and Gruyère Mac
The great thing about mac and cheese is that you can use almost any cheese you've got. This elevated version uses white cheddar and Gruyère, a personal favorite.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Melt the butter in a saucepan, whisk in the flour for 1 minute, then gradually whisk in the warm milk and evaporated milk.
- Simmer for 4 minutes until the sauce coats a spoon, remove from the heat, and stir in the mustard, pepper and remaining salt.
- Combine the pasta and sauce in a buttered 6-quart crockpot and cook covered on low for 45 minutes.
- Stir in both cheeses by handfuls, cover, and cook on low for 30 to 45 minutes until melted and the pasta is tender.
Smoked Gouda Bacon Mac
For a smokier mac and cheese, a smoked Gouda does the trick, but it's a heavy hitter, so use sparingly. A little bacon adds an additional layer of smoke.
Ingredients
Method
- Cook the bacon in a skillet for 8 minutes until crisp, drain it, and refrigerate it while the macaroni cooks.
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, paprika, pepper and remaining salt.
- Cover and cook on low for 45 minutes, then stir in the cheddar and Gouda by handfuls.
- Cook on low for 45 to 60 minutes more until smooth and tender, then stir in three-fourths of the bacon and scatter the rest evenly over the top.
Barbecue Brisket Mac and Cheese
Many kinds of leftovers can be given new life in a Mac and cheese, and this recipe uses barbecue brisket to do so. Be sure not to go overboard with the barbecue sauce.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, mustard and remaining salt.
- Cook covered on low for 45 minutes, then stir in the cheddar and American cheese by handfuls.
- Fold in the brisket and barbecue sauce without shredding the meat.
- Cover and cook on low for 45 to 60 minutes more until the sauce is smooth, the pasta is tender and the brisket reaches 165°F.
Buffalo Chicken Mac and Cheese
If you're making Buffalo chicken mac, blue cheese is the obvious choice. Be mindful, however, of the hot sauce. Add slowly to prevent the sauce from breaking.
Ingredients
Method
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk and remaining salt.
- Cover and cook on low for 45 minutes, then stir in the cheddar and cream cheese until mostly melted.
- Fold in the hot sauce and chicken and cook on low for 45 to 60 minutes more until the chicken reaches 165°F and the pasta is tender.
- Switch off the heat and scatter the blue cheese evenly over the top just before serving.
Lobster Mac and Cheese
Lobster has long been a favorite way to fancy up your mac and cheese. Fold in the lobster meat at the end so you don't end up with a mouthful of rubber.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Melt the butter, whisk in the flour for 1 minute, and gradually whisk in the warm milk and evaporated milk until the sauce thickens.
- Combine the pasta, sauce, pepper and remaining salt in a buttered 6-quart crockpot and cook on low for 45 minutes.
- Stir in the white cheddar and Gruyère by handfuls and cook on low for 30 minutes more.
- Fold in the lobster and lemon juice and cook on high for 15 minutes until the lobster reaches 165°F.
Green Chile Pepper Jack Mac
With Pepper Jack mac, the logical thing to do is to add more chilis. Be sure to drain them well, or else you'll end up with an accidental soup.
Ingredients
Method
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, cumin, green chiles and remaining salt.
- Cover and cook on low for 45 minutes and stir from the edges.
- Add the cheddar and pepper Jack in 4 handfuls, stirring between additions.
- Cover and cook on low for 45 to 60 minutes more until the cheese is smooth and the pasta is tender.
Four-Cheese Cavatappi
Just like the Beatles, each of these four produces a distinctive element that makes for a better whole. Stretchy mozzarella and melty, gooey Fontina form the base, while cheddar and parmesan provide distinctive kinds of sharpness.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Melt the butter, whisk in the flour for 1 minute, and gradually whisk in the warm milk and evaporated milk until lightly thickened.
- Place the pasta, sauce, pepper and remaining salt in a buttered 6-quart crockpot and cook on low for 45 minutes.
- Stir in the cheddar and fontina by handfuls, followed by the mozzarella and Parmesan.
- Cover and cook on low for 30 to 45 minutes until the sauce is smooth and the pasta is tender.
Pimento Cheese Mac
The Southern golf course favorite, pimento cheese, naturally slots into a mac and cheese. Rather than store-bought, this recipe uses a mix of cream cheese and cheddar for a mac and cheese worthy of Augusta National.
Ingredients
Method
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic powder, cayenne and remaining salt.
- Cover and cook on low for 45 minutes.
- Stir in the cheddar, cream cheese and pimentos in 3 additions.
- Cook covered on low for 45 to 60 minutes more until smooth and tender, then stir once from the edges before serving.
Broccoli Cheddar Mac
Cheese is broccoli's best friend, and broccoli is almost certainly my most common addition to mac and cheese. Make sure to steam it and add it later to keep the florets intact.
Ingredients
Method
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Steam the broccoli for 4 minutes until bright green and barely tender, then rinse briefly under cold water and drain well.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, mustard, pepper and remaining salt.
- Cook on low for 45 minutes, then stir in the cheddar and American cheese by handfuls.
- Fold in the broccoli and cook on low for 45 to 60 minutes more until the pasta is tender and the sauce is smooth.
Ham and Sweet Pea Mac
Just like in a good pasta salad, ham and peas provide just the right balance for creamy mac and cheese. The peas just need to be heated through, so save them for the very end.
Ingredients
Method
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, mustard, pepper and remaining salt.
- Cook on low for 45 minutes, then stir in the white cheddar, American cheese and ham.
- Cook on low for 35 minutes more, then fold in the frozen peas.
- Cook for 15 to 20 minutes until the peas are hot, the ham reaches 165°F and the pasta is tender.
Jalapeño Popper Mac
Everything that makes a jalapeño popper great works just as well in this mac and cheese. The spice level is very much to taste. I'd personally swap out the jalapeños for habaneros for a spicier kick.
Ingredients
Method
- Cook the bacon until crisp, drain it, and refrigerate it while the macaroni cooks.
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, jalapeño, evaporated milk, whole milk, garlic powder and remaining salt.
- Cook on low for 45 minutes, then stir in the cheddar and cream cheese by handfuls.
- Cook for 45 to 60 minutes more until smooth, then fold in three-fourths of the bacon and scatter the rest over the top.
French Onion Gruyère Mac
Caramelized onions and Gruyère give this mac and cheese a French touch. I'd add a little thyme too for that real soupe à l'oignon flavor.
Ingredients
Method
- Melt the 3 tablespoons butter in a skillet, add the onions and 1/2 teaspoon salt, and cook over medium-low heat for 35 to 40 minutes until deep golden.
- Boil the cavatappi in water with 1 teaspoon of the remaining salt for 3 minutes less than the package directs and drain.
- Melt the remaining butter, whisk in the flour, then gradually whisk in both milks, Worcestershire, pepper and the final 1/2 teaspoon salt until thickened.
- Combine the pasta, sauce and onions in a buttered 6-quart crockpot and cook on low for 45 minutes.
- Stir in both cheeses by handfuls and cook for 30 to 45 minutes more until smooth and tender.
Cajun Shrimp Mac and Cheese
If lobster mac is out of budget (it definitely is for me), shrimp mac is pretty dang good as well. Just like with lobster mac, cook the shrimp separately and add at the very end.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, Cajun seasoning and remaining salt.
- Cook on low for 45 minutes, then stir in the cheddar and pepper Jack and cook for 40 minutes more.
- Heat the oil in a skillet and cook the shrimp for 2 to 3 minutes per side until opaque and 145°F, then add the lemon juice.
- Fold the shrimp into the macaroni and cook on high for 10 minutes until the whole dish is hot.
Sausage and Roasted Pepper Mac
Sausage and roasted red peppers make for a full-meal mac and cheese. This recipe uses mild Italian sausage, but a 50/50 blend of mild and hot might be even better.
Ingredients
Method
- Brown the sausage in a skillet for 9 minutes, crumbling it until it reaches 160°F, then drain it thoroughly.
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, sausage, roasted peppers, evaporated milk, whole milk, pepper and remaining salt.
- Cook on low for 45 minutes, then stir in the fontina and provolone by handfuls.
- Cook for 45 to 60 minutes more until the pasta is tender and the sauce clings to the shells.
Spinach Artichoke Mac
I love mixing leftover spinach-artichoke dip into a pasta salad, and it's just a hop, skip, and a jump to mac and cheese. Make sure you squeeze your spinach dry and drain the artichokes as well as you can.
Ingredients
Method
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic powder and remaining salt.
- Cook on low for 45 minutes, then stir in the cream cheese and mozzarella until mostly smooth.
- Fold in the Parmesan, artichokes and dry spinach.
- Cook on low for 45 to 60 minutes more until the pasta is tender and the vegetables are hot.
Taco Beef Mac and Cheese
Most any kind of ground meat works well in a mac and cheese context, and this taco-seasoned ground beef mac is just one example. I'd definitely go light on the tomatoes, though. You want this to be a mac and cheese, not chili.
Ingredients
Method
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the cumin and chili powder.
- Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Place the beef, pasta, drained tomatoes, evaporated milk, whole milk and remaining salt in a buttered 6-quart crockpot.
- Cook on low for 45 minutes, then stir in the cheddar and pepper Jack by handfuls.
- Cook on low for 45 to 60 minutes more until the sauce is smooth and the elbows are tender.
Crisp-Topped Garlic Parmesan Mac
It's the gratin top that separates restaurant-style mac and cheese from homemade. Thankfully, it's easy to do in either the oven or the slow cooker.
Ingredients
Method
- Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic, pepper and remaining salt.
- Cook on low for 45 minutes, then stir in the cheddar and 1 1/2 cups Parmesan and cook for 45 minutes more.
- Transfer the hot macaroni to a shallow broiler-safe 9-by-13-inch dish; do not broil the crockpot insert.
- Mix the panko, melted butter and remaining Parmesan, scatter it evenly over the macaroni, and broil 5 inches from the heat for 2 to 3 minutes until patchy golden.
Tomato Basil Mozzarella Mac
If you want tomato flavor in your mac and cheese, this is the way. Fresh tomatoes would be too watery, so this recipe uses sun-dried tomatoes, but if you want a fresher flavor, feel free to garnish with diced cherry tomatoes.
Ingredients
Method
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, sun-dried tomatoes, pepper and remaining salt.
- Cook on low for 45 minutes, then stir in the fontina and mozzarella by handfuls.
- Cook on low for 45 to 60 minutes more until the pasta is tender and the cheese sauce is smooth.
- Switch off the heat, fold in the basil, and rest uncovered for 5 minutes before serving.
Butternut Sage Mac and Cheese
Butternut squash seems almost cheesy when you cook it down, so it's a natural addition. The sage works great too, but go easy. I've gotten too enthusiastic too many times and wound up with a dish that tasted like an ultra-hopped IPA.
Ingredients
Method
- Melt the butter in a skillet over medium heat, cook until the milk solids turn amber, and stir in the sage for 30 seconds.
- Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
- Place the pasta, brown sage butter, evaporated milk, whole milk, squash, mustard, pepper and remaining salt in a 6-quart crockpot.
- Cook on low for 45 minutes, then stir in the cheddar and fontina by handfuls.
- Cook on low for 45 to 60 minutes more until the pasta is tender and the orange sauce is smooth.
