I won't name names, but I once sat down for a two-Michelin-star dinner, ate one of the chef's signature courses, and all I could think was… "bro, it's mac and cheese."
That's not a knock at all, because, done right, mac and cheese is one of the best foods on the planet, and here are 20 ways to make this evergreen classic.
Classic Baked Mac and Cheese
This is pretty much the standard baked mac, with cheddar sauce and cheddar on top. Give it a few minutes to rest after it comes out of the oven to let it truly come into its own.
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Ingredients
Method
- Heat oven to 375°F; butter 2-quart dish. Boil macaroni in large pot with tablespoon salt to 1 minute short of package time; drain.
- Meanwhile, melt 3 tablespoons butter in saucepan over medium. Whisk flour 1 minute; gradually whisk in milk.
- Add mustard, sauce salt, and pepper; simmer 4 minutes until lightly thickened. Remove from heat; stir 8 ounces cheddar smooth.
- Fold in drained pasta; pour into dish and top with remaining cheddar.
- Bake 25 to 30 minutes until bubbling and golden. Rest 10 minutes.
Southern Baked Macaroni and Cheese
While this baked mac and cheese is certainly worthy of being one that you reserve for holiday entertaining and family gatherings, I like to mix and bake it up for just any reason. The incredibly smooth, cheesy richness will earn this recipe a top spot in your family's favorite comfort foods.
Angela Latimer, Bake It With Love
Get the full Southern Baked Macaroni and Cheese recipe at Bake It With Love.
Velveeta Mac and Cheese
I've heard very snooty chefs begrudgingly admit that Velveeta makes really good mac and cheese. Be sure to add cheddar (or other sharp cheese) for flavor.
Ingredients
Method
- Boil large pot of water; add salt and cook macaroni according to package until just tender. Drain thoroughly.
- Meanwhile, stir Velveeta, milk, and butter in saucepan over low 4 to 5 minutes until smooth.
- Add mustard and pepper; keep heat low without boiling.
- Remove from heat; melt in cheddar, then fold in macaroni.
- Stand 1 minute; restir and serve while glossy and flowing.
Smoked Mac and Cheese
This Smoked Mac and Cheese is loaded with flavor. You'll find a delicious version of this comfort food recipe with three creamy kinds of cheese, bacon, and jalapeno!
Recipe by Angela Latimer, Bake It With Love
If you're lucky enough to own a smoker, it's great for mac and cheese. You only want a light smoke, so don't overdo it, for the same reason you probably don't want to use 100 percent smoked gouda in a mac and cheese.
Stovetop Buffalo Chicken Mac and Cheese
The term "Buffalo" here is a bit of a misnomer, as this really is just mac and cheese with chicken breast and hot sauce added. Personally, I'd probably drizzle the hot sauce on top to taste.
Ingredients
Method
- Cook macaroni in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, heat oil in large skillet over medium-high. Season chicken with remaining salt and pepper; cook 7 to 9 minutes, turning, until browned and centers 165°F.
- Lower heat; add milk and cream cheese. Stir 3 to 4 minutes until smooth.
- Add hot sauce; remove from heat. Fold in Monterey Jack and cheddar until melted.
- Toss in pasta; add reserved water 1 tablespoon at a time if needed to loosen. Serve hot.
Bacon Mac and Cheese
Bacon and cheese go so well together, so it follows that bacon and mac and cheese go well together, too. The bacon fat integrates beautifully into the cheese sauce.
Ingredients
Method
- Cook macaroni in large pot with salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, cook bacon in large skillet over medium 8 to 10 minutes until crisp. Plate; leave exactly 2 tablespoons fat and discard excess.
- Whisk flour into fat 1 minute; gradually whisk in milk. Add mustard and pepper; simmer 4 minutes until lightly thickened.
- Remove from heat; stir cheddar smooth. Fold in pasta and half bacon, loosening with reserved water by tablespoon if needed.
- Top with remaining bacon; serve promptly.
Lobster Mac and Cheese
No cheese and seafood on the same plate, the old culinary adage goes, and yet lobster mac is a modern classic. Be sure to use raw tails, or you'll wind up with a mouthful of rubber.
Ingredients
Method
- Cook shells in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, melt butter in large saucepan over medium. Cook shallot 3 minutes; stir flour 1 minute, then gradually whisk in milk.
- Add sauce salt and white pepper; gently simmer 3 minutes. Add raw lobster; gently simmer 4 to 6 minutes, stirring carefully, until opaque and largest pieces 145°F.
- Fold in shells; gradually add reserved water only if sauce needs loosening. Serve immediately.
Jalapeno Popper Mac and Cheese
I don't think I ever had a jalapeño without cheese sauce for the first 12 years of my life; they're a natural pairing. In keeping with the popper profile, this recipe adds cream cheese and is topped with a crispy panko crust.
Ingredients
Method
- Heat oven to 375°F; grease 2-quart dish. Cook macaroni in large pot with tablespoon salt to 1 minute short of package time; drain.
- Meanwhile, melt sauce butter in saucepan. Cook jalapenos over medium 4 minutes; add garlic 30 seconds.
- Add milk and cream cheese; stir over low until smooth. Remove from heat; add Monterey Jack, sauce salt, and pepper.
- Fold in macaroni; transfer to dish. Toss panko with topping butter; scatter thinly over pasta.
- Bake 20 to 25 minutes until bubbling and golden. Rest 5 minutes.
Four-Cheese Stovetop Mac and Cheese
A four-cheese mac requires balance. This recipe uses fontina for smooth melting and mozzarella for a stretchy texture, while the flavor is provided by the sharp cheddar and parmesan.
Ingredients
Method
- Cook cavatappi in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, melt butter in saucepan over medium; whisk flour 1 minute. Gradually add milk, then sauce salt and pepper.
- Simmer 4 to 5 minutes until spoon-coating; remove from heat.
- Add fontina and cheddar by handfuls, then mozzarella, then Parmesan, melting each addition before next.
- Fold in pasta; loosen with reserved water 1 tablespoon at a time if needed. Serve while smooth and gently stretchy.
One-Pot Stovetop Mac and Cheese
You can absolutely do mac and cheese in one pot, letting the dry noodles cook in the sauce. Stir frequently, as it's easy to burn the sauce.
Ingredients
Method
- Put macaroni, water, evaporated milk, salt, and mustard in heavy medium saucepan. Gently simmer over medium, stirring.
- Lower heat; cook uncovered 10 to 12 minutes, frequently stirring bottom, until pasta tender and liquid thickened but flowing. If thick before pasta softens, add reserved water 2 tablespoons at a time.
- Remove from heat; melt in butter.
- Add cheddar by handfuls, stirring smooth, then pepper.
- Stand 2 minutes; restir and serve from pot before sauce thickens too much.
Pulled Pork Mac and Cheese
You can toss most leftover meat into a mac and cheese, and it'll probably work. That being said, a saucier pulled pork will probably overwhelm the base, so be mindful.
Ingredients
Method
- Heat oven to 400°F; grease 2-quart dish. Cook macaroni in large pot with tablespoon salt to 1 minute short of package time; drain.
- Meanwhile, warm pork, barbecue sauce, and water in covered skillet over medium-low 5 to 7 minutes until steaming, stirring against sticking.
- Melt butter in saucepan; whisk flour 1 minute and gradually add milk. Add mustard, sauce salt, and pepper; simmer 3 minutes. Remove from heat; add cheddar.
- Fold pasta into sauce; spread in dish. Loosely spoon hot pork over, leaving some cheese-coated pasta exposed.
- Bake 15 to 20 minutes until bubbling and pork and pasta centers 165°F. Rest 5 minutes.
Broccoli Mac and Cheese
Broccoli is probably my most common addition to mac and cheese. Steam quickly in fairly large florets and drain well.
Ingredients
Method
- Boil large pot of water; add tablespoon salt. Cook macaroni according to package, adding broccoli last 3 minutes.
- Meanwhile, melt butter in saucepan; whisk flour 1 minute. Gradually whisk in milk; add sauce salt, pepper, and mustard.
- Simmer 4 minutes until lightly thickened. Remove from heat; stir cheddar smooth.
- Drain pasta and broccoli thoroughly, shaking colander to release floret water.
- Fold into sauce; stand 1 minute. Serve with tender broccoli and flowing sauce.
Truffle Mushroom Mac and Cheese
For a while there, it was hard to find a gastropub that didn't put truffles in their mac and cheese. However, do yourself a favor and source oil made with real truffles — "truffle-flavored" oil tends to just smell like a gas station.
Ingredients
Method
- Cook shells in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, melt 1 tablespoon butter in wide skillet over medium-high. Brown mushrooms 8 to 10 minutes until liquid evaporates; transfer to bowl.
- Melt remaining butter; stir flour 1 minute. Gradually whisk in milk; add sauce salt and pepper. Simmer 3 minutes.
- Remove from heat; stir fontina, then Parmesan smooth. Fold in pasta and mushrooms, loosening with reserved water only if needed.
- Add measured truffle oil off heat; serve immediately.
Skillet Chili Mac and Cheese
If you use a heavy hand with the shredded cheese on a bowl of chili, consider adding some macaroni. I'd personally simplify things and leave out either the beans or the beef.
Ingredients
Method
- Brown beef and onion in deep skillet over medium-high 7 to 8 minutes, crumbling, to 160°F. Drain excess fat if present.
- Stir garlic, chili powder, cumin, and salt 30 seconds. Add tomatoes, beans, and broth; simmer.
- Add macaroni; cover and gently simmer 10 to 12 minutes, stirring every few minutes, until tender. Add reserved water 2 tablespoons at a time if drying before pasta cooked.
- If sauce still loose, simmer uncovered 2 minutes; remove from heat.
- Fold in cheddar until melted; stand 3 minutes.
Pimento Mac and Cheese
If you want to add pimento cheese to mac and cheese, don't use the stuff in the tub. Rather, a simple mix of cheddar, cream cheese, and diced pimentos will get you there.
Ingredients
Method
- Cook macaroni in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
- Meanwhile, melt butter in saucepan over medium. Whisk flour 1 minute; gradually add milk, mustard, sauce salt, and pepper.
- Simmer 3 to 4 minutes until thickened. Stir cream cheese smooth; remove from heat and fold in cheddar.
- Fold in drained pimentos and mayonnaise, then pasta. Loosen with reserved water by tablespoon if needed.
- Stand 1 minute; serve. Keep below boiling after final cheese addition.
Roasted Cauliflower Mac and Cheese
Cheese sauce is the classic addition to cauliflower in French cuisine, so it works well with a little pasta. Roasting the cauliflower is a must, or else it'll come out a bit bland.
Ingredients
Method
- Heat oven to 425°F. Toss cauliflower with oil and its 1/2 teaspoon salt; roast on sheet 20 to 25 minutes until browned and tender.
- Meanwhile, cook macaroni in large pot with tablespoon salt until just tender; drain. Grease 2-quart dish.
- Melt butter in saucepan; whisk flour 1 minute and gradually add milk. Add sauce salt and pepper; simmer 3 minutes. Remove from heat; add cheddar.
- Fold pasta and cauliflower into sauce; transfer to dish. Add Parmesan; reduce oven to 375°F.
- Bake 15 to 20 minutes until bubbling with lightly golden edges. Rest 5 minutes.
Stovetop Gouda Mac and Cheese
This super easy gouda mac and cheese recipe is super creamy, rich, and packed with flavors. It's super delicious, quick, and easy to make in just under 30 minutes!
Monique, Ambitious Foodie
Get the full Stovetop Gouda Mac and Cheese recipe at Ambitious Foodie.
Mac and Cheese Cups
Don't try to just scoop normal mac and cheese into a cupcake tray and expect bites. Rather, an egg binder is what brings this into a unified bite, and be sure to let them cool a bit to set.
Ingredients
Method
- Heat oven to 375°F. Cook macaroni in large pot with tablespoon salt until just tender. Drain; toss with melted butter and cool 5 minutes.
- Butter 12 standard muffin wells with softened butter. Dust with breadcrumbs, shaking loose crumbs across wells to coat sides.
- Whisk egg, milk, filling salt, pepper, and mustard; fold into warm pasta with cheddar.
- Divide among wells; lightly spoon-press to settle without crushing. Bake 16 to 20 minutes until edges golden and centers 160°F.
- Rest in pan 10 minutes; thin-knife loosen edges and carefully lift out. Serve warm, one cup per serving.
Air Fryer Mac and Cheese Bites
Fried mac and cheese bites work great as a party snack, and the air fryer makes the process that much easier. You want an extra gloopy mac — something that would actually be pretty crummy on its own — so that it stays together.
Ingredients
Method
- Cook macaroni in large pot with tablespoon salt until just tender; drain. Meanwhile, melt butter in saucepan; stir sauce flour 1 minute, then gradually whisk in milk.
- Simmer 3 minutes until thick. Remove from heat; add cheddar, sauce salt, and pepper. Fold in pasta; spread in shallow container and refrigerate within 2 hours. Chill at least 4 hours until firm, additional to active prep time.
- Divide cold pasta into 24 equal portions; firmly shape balls about 1 1/2 to 1 3/4 inches across. Refrigerate 20 minutes.
- Put coating flour, eggs, and panko in separate shallow bowls. Flour balls, egg-dip, and gently press into panko to cover completely.
- Preheat air fryer to 360°F. Lightly brush bites with measured oil; arrange in one uncrowded layer, in three batches of about eight.
- Air-fry each batch 12 to 14 minutes, carefully turning halfway, until golden and centers 165°F. Keep uncooked coated bites refrigerated between batches.
- Rest cooked bites 3 minutes; serve one bite per serving.
Breadcrumb-Topped Sheet-Pan Mac and Cheese
If you want maximum surface area for browning, the sheet pan is a logical choice. Fresh crumbs (just chop up some good sourdough and stick in the blender) create a rougher texture and are less likely to burn.
Ingredients
Method
- Heat oven to 425°F; grease rimmed 13-by-18-inch metal sheet. Cook macaroni in large pot with tablespoon salt to 2 minutes short of package time; drain.
- Meanwhile, melt sauce butter in saucepan; whisk flour 1 minute. Gradually add milk, then sauce salt and pepper; simmer 4 minutes until lightly thickened.
- Remove from heat; stir fontina and Gruyere smooth. Fold in pasta; spread thinly and evenly on sheet.
- Toss breadcrumbs with topping butter and garlic powder; scatter evenly without packing.
- Bake 15 to 18 minutes until crumbs golden and sauce bubbles between noodles. Rest 5 minutes; lift with wide spatula.
The bechamel ratio that never breaks
For a useful starting point with twelve ounces of pasta, use three tablespoons butter, three tablespoons flour and two and a half cups whole milk before adding eight to ten ounces of cheese. That gives a lightly thickened base with room for the cheese and pasta starch to do more work. The classic baked recipe follows that shape. A shallow sheet pan needs more moisture, while a mixture meant to chill into firm bites needs less. The ratio is a starting structure, not permission to boil cheese sauce hard.
Cook the flour in melted butter for a minute so the raw smell fades, keeping the roux pale. Add the first milk slowly while whisking into the corners of the pan, then pour more steadily once the paste is smooth. Let the milk base reach a gentle simmer and thicken before adding cheese. Flour needs that cooking stage; cheese generally benefits from going in after the pan comes off the burner. Mixing those two stages together is an easy way to chase lumps while overheating the dairy.
Grate cheese before you start so the sauce doesn’t sit boiling while you hunt for a box grater. Add it by handfuls and let each melt before the next. If the finished macaroni looks too tight, a little reserved pasta water can loosen it without diluting the flavor as quickly as a large pour of milk. Add a tablespoon, stir and look again. Once the sauce coats the noodles smoothly, stop fussing with the heat and serve or move it to the prepared baking pan.
Cheeses to combine and the one that goes grainy
Pair a good melter with a cheese chosen for flavor. Young Gouda, fontina and Monterey Jack make useful soft bases, while cheddar brings the familiar sharp edge. A little low-moisture mozzarella adds stretch, but a whole sauce built around it can become stringy instead of creamy. Parmesan works best finely grated and used as an accent, where a small amount brings salt and depth without asking a dry aged cheese to carry the whole pot.
Very aged cheddar is the one I watch most closely. It has less moisture than a young block and can turn grainy when heated aggressively, especially if it is the only cheese in the sauce. That doesn’t make ordinary sharp cheddar a bad choice. Use it over gentle heat, grate it finely and combine it with a smoother-melting cheese when you want a particularly creamy bowl. A stronger cheese is useful for flavor; adding more and more of it isn’t always the answer to a weak-tasting sauce.
Buy blocks when practical and grate them just before cooking. Bagged shreds are convenient, but coatings that keep the pieces separate can change how readily they melt. Processed cheese is a different tool: its emulsifying ingredients help keep the sauce smooth, which is why the Velveeta recipe doesn’t need a roux. Choose that method because you want its texture, not because every other cheese sauce is doomed to fail. Whatever blend you use, taste the finished sauce before adding extra salt beyond the measured recipe, since the cheese itself brings a substantial amount.
