Best Mac and Cheese Recipe, Tested by Home Cooks

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 6 tbsp unsalted butter
• 1 tbsp fine sea salt
• 1 lb (454g) elbow macaroni
• 1/2 cup reserved pasta water
• 1 tbsp extra-light olive oil (or another neutral oil)
• 6 cup medium cheddar cheese, shredded
• 2 cup mozzarella cheese, shredded
• 1/3 cup all-purpose flour
• 3 cup whole milk (or 2% milk)
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp mustard powder (or 2 teaspoons Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper

book_ribbon Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Generously butter the bottom and sides of a 9x13 casserole dish.
3. Bring a large pot of water to a boil and salt the water using part of the divided salt; add 1 pound elbow macaroni and cook until al dente according to the package instructions, stirring especially at the beginning to prevent sticking.
4. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Drizzle the drained pasta with 1 tablespoon extra-light olive oil and stir to keep it from sticking.
6. Stir together 6 cups shredded medium cheddar and 2 cups shredded mozzarella and set aside.
7. Set the same pot over medium heat and melt 6 tablespoons unsalted butter. Once the butter is foaming, add 1/3 cup all-purpose flour and whisk constantly for about 2 minutes until the flour turns lightly golden.
8. Slowly stream in 3 cups whole milk while whisking, then add 1 cup heavy cream and the reserved 1/2 cup pasta water. Continue whisking until the mixture is creamy, smooth, and just starting to boil.
9. Add 1 teaspoon paprika, 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt (use the remaining divided salt), and 1/4 teaspoon freshly ground black pepper. Reduce heat to a simmer and whisk for 2u20133 minutes until the sauce thickens to a light gravy consistency.
10. Add 3 cups of the shredded cheese to the sauce and stir until melted, then add another 3 cups and stir until blended. Reserve the remaining 2 cups of shredded cheese for the topping.
11. Add the cooked pasta to the sauce and stir until the pasta is evenly coated. Taste and add more salt and pepper if needed.
12. Pour the mac and cheese into the buttered casserole dish, spread evenly, and top with the remaining 2 cups shredded cheese.
13. Bake in the preheated oven at 350 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly. For a more golden-brown topping, broil for the last 2u20133 minutes of baking, watching closely to prevent burning.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Baked mac and cheese

• 3 cup sharp cheddar, grated, coarse
• 3 cup Gruyere, grated
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cup whole milk
• 1 1/4 cup heavy whipping cream
• Kosher salt, to taste
• 1 lb (454g) elbow macaroni, large
• Cooking spray (or Unsalted butter, Vegetable oil)
• Fresh nutmeg

Stovetop (Easy) mac and cheese

• 8 oz (227g) elbow macaroni, small
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 tsp chicken bouillon powder, powdered (or Knorr chicken bouillon, Maggi chicken bouillon)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 1/4 cup whole milk
• 1/2 cup heavy cream
• 1 cup sharp cheddar, shredded
• 1 cup American cheese, shredded or chopped (or Block American cheese, Kraft American cheese slices (chopped))
• 1/2 cup Gouda, shredded
• Kosher salt, to taste

book_ribbon Instructions

Baked mac and cheese

1. Preheat your oven to 325 Fahrenheit.
2. Grate 3 cups sharp cheddar on the coarse setting onto parchment paper and 3 cups (270 g) Gruyère; mix the two cheeses together until evenly incorporated.
3. Grease a 9x9 baking dish with cooking spray (or butter or a little oil wiped with a paper towel).
4. Bring a large pot of water to a boil, salt it very generously (almost as salty as the ocean), add 1 pound large elbow macaroni and cook 1 to 2 minutes less than the package directions (this package says 10–12 minutes, so cook about 8 minutes).
5. In a large sauté pan set to medium heat, melt 1/2 cup unsalted butter until no solids remain.
6. Whisk in 1/2 cup (75 g) all-purpose flour and cook, whisking constantly, for about 30 to 60 seconds to cook out the flour.
7. Add about half of the milk (about 1 and 1/2 cups) and whisk until it begins to thicken, then add the rest of the milk (bringing the total to 3 cups) and continue cooking and whisking until it thickens.
8. Add 1 and 1/4 cup (310 ml) heavy cream and continue to heat and whisk until the mixture is thickened and ready to receive the cheese.
9. Turn off the heat and add half of the mixed cheeses to the sauce; whisk until melted and emulsified.
10. Season the cheese sauce to taste with kosher salt and, optionally, a little fresh nutmeg.
11. Reserve a little pasta water, then add the cooked pasta to the cheese sauce and fold together, leaving the sauce a bit loose because it will thicken substantially in the oven.
12. Assemble the baking dish: add half the mac and cheese, then half of the remaining shredded cheese mixture, then the rest of the pasta and sauce, then top with the remaining cheese to form a cheese crust.
13. Bake at 325 Fahrenheit for 15 to 20 minutes, then switch the oven to broil on high and broil for 1 to 3 minutes or until the top is nicely brown and crispy.

Stovetop (Easy) mac and cheese

1. Bring a 4-quart pot of water to a boil, season generously with kosher salt (almost as salty as the ocean), and add 8 ounces (1/2 pound) small elbow macaroni; cook until tender (no specific time stated) — do not add oil to the cooking water.
2. In a separate 4-quart pot set over medium heat, melt 2 tablespoons unsalted butter.
3. Whisk in 2 tablespoons all-purpose flour and cook while stirring for about 30 to 60 seconds to cook out the flour.
4. Add 2 teaspoons chicken bouillon powder (optional), 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder and stir to combine.
5. Pour in 1 and 1/4 cups whole milk and 1/2 cup heavy cream, whisk, and cook over medium–low until the mixture thickens, about 2 to 3 minutes.
6. Cut the heat, add half of the cheese (1 cup cheddar + 1 cup American + 1/2 cup Gouda), and stir until melted and emulsified, then add the remaining half of the cheese and melt.
7. Reserve roughly 1 cup of pasta water, then strain the pasta and add the hot pasta to the cheese sauce; stir to emulsify and combine. If the sauce is too thick, add pasta water 1 tablespoon at a time until desired consistency.
8. Taste and adjust seasoning; the chicken bouillon powder provides much of the seasoning so additional salt may not be necessary.

crowdsource Community Insights

Most people who made this found the sauce behaves best when the roux is hot and the milk is cold, heating the roux first, then whisking in cold milk kept lumps from forming. The cooks who rinsed their pasta usually ended up with a thin, separated sauce; the ones who kept the starch on the noodles had the sauce cling much better. And if you want a smoother finish, grate your own cheese, people who used pre-grated said the sauce wasn’t as smooth. Those three details made the biggest difference for people.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 500g dried elbow pasta (or macaroni, other small-format pasta)
• 120g unsalted butter, diced
• 70g all purpose flour
• 950ml whole milk, warmed
• 450g grated medium sharp cheddar cheese (or sharp cheddar, aged English cheddar, smoked cheddar (Tasmanian))
• 225g grated Gruyere cheese
• Salt, to taste
• Black pepper
• 1/2 tsp smoked paprika
• 60g panko breadcrumbs

book_ribbon Instructions

1. Bring a large pot of water to a boil and heavily salt it for the macaroni.
2. Measure out the milk and put it into a saucepan on low heat to start warming.
3. Grate the cheeses.
4. Cook the dried elbow pasta in the boiling, salted water, stirring every 3 to 4 minutes to prevent sticking; when done, pull the pasta out and run cold water over it to stop the cooking and cool it enough to handle.
5. In another saucepan, melt the diced unsalted butter over low heat.
6. Add the all purpose flour to the melted butter and whisk to form a roux, making sure there are no lumps.
7. Begin adding the warmed milk to the roux slowly: add one ladle at a time (one or two ladles as needed), whisking until completely smooth and homogeneous before adding more; repeat until all the milk is incorporated.
8. Add the grated cheeses in two stages, whisking slowly until each addition is completely melted; reserve a couple of handfuls of grated cheese for the top.
9. Season the cheese sauce with salt to taste, a lot of ground black pepper, and smoked paprika (1/2 teaspoon); whisk and taste, adjusting seasoning as desired.
10. In a large pot, combine the cooled macaroni and the cheese sauce and mix for a couple of minutes so every piece of pasta is completely coated.
11. Transfer the coated pasta to an oven-safe dish, making sure the mixture does not come completely to the top of the dish.
12. Sprinkle the reserved grated cheese evenly over the top and, if using, sprinkle a few handfuls of panko breadcrumbs across the surface.
13. Bake in a 180 degree oven for 25 to 30 minutes, or until the top is golden.
14. If making ahead: assemble to the point of baking, refrigerate, and bake/reheat the next day to develop a crusty top.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Macaroni
• Salt, to taste
• 2 cream cheese, room temperature
• Evaporated milk
• Whole milk
• 1 egg
• Mustard powder
• 2 tsp Creole seasoning
• Black pepper, freshly cracked
• Cheddar cheese, shredded
• Swiss cheese, shredded
• Butter (or cooking spray (Pam))

book_ribbon Instructions

1. Preheat the oven to 350 F.
2. Bring a pot of water to a boil and add a couple of generous pinches of salt.
3. Cook the macaroni per the box instructions to al dente (about 9 to 10 minutes), then immediately stop the cooking by running cold water over the pasta until it stops cooking; drain and set aside.
4. Whisk the room-temperature cream cheese with the evaporated milk in a bowl to break up lumps.
5. Add the whole milk to the cream cheese mixture and whisk until combined and creamy.
6. Add salt, mustard powder, and Creole seasoning (about 2 teaspoons); taste and adjust before adding the egg.
7. Beat/scramble the egg, then add the beaten egg to the milk-and-cheese mixture and whisk to combine.
8. Prepare a 13 by 9 baking dish by greasing the sides and bottom with butter (or use cooking spray).
9. Reserve roughly half of the shredded cheese for topping; mix the remaining cheese into the pasta mixture.
10. Put a little of the mixture and a bit of shredded cheese into the bottom of the prepared dish as a first layer, then add the drained pasta and pour the remaining milk-and-cheese mixture over the pasta.
11. Sprinkle fresh cracked black pepper over the top and add a layer of shredded cheese over the pasta for appearance and flavor.
12. Bake uncovered at 350 F for 30 minutes, then remove, add the remaining shredded cheese on top, and return to the oven for about another 15 minutes until the top is golden brown and edges are crisp.
13. After baking, blot any excess oil with a paper towel if needed, let the dish cool slightly, then serve.

crowdsource Community Insights

This version tends to finish very cheesy and easy to overdo, most people who added extra cheese wound up with a heavier result, and those who added too much salt found it overpowering. Some cooks who were using a sharper cheese chose to add a bit more to balance flavor, so extra cheese is an option if your cheese is milder, but people who piled it on without that reason usually regretted it. A smaller number scorched the pot during the sauce step and said that was the main failure, so the shared takeaway is to watch the seasoning and the pot.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Low Effort: Comes together with minimal time or effort.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 lb (454g) elbow macaroni, dried
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 1 1/2 tsp ground mustard
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp white pepper
• 3 cup milk (or whole milk, 2% milk, 1% milk)
• 8 oz (227g) sharp cheddar cheese, shredded (or a combination of cheeses that melt well, any melting cheese)

book_ribbon Instructions

1. Fill a large pot with water and bring to a boil on the stove.
2. Shred 8 ounces of sharp cheddar cheese and set aside.
3. Add 1 pound elbow macaroni to the boiling water, stir, and cook until al dente, about 7 minutes; drain well.
4. Meanwhile, in another large saucepan over medium-low heat, melt 1/2 cup salted butter.
5. Whisk in 1/2 cup all-purpose flour, 1 1/2 teaspoons ground mustard, 1 1/2 teaspoons onion powder, 1 teaspoon salt, and 1/2 teaspoon white pepper into the melted butter.
6. Increase the heat to medium-high and cook the roux, whisking, for 1 to 2 minutes.
7. Pour in 3 cups milk and whisk until smooth, then bring to a simmer (do not boil) until bubbles form.
8. Turn off the heat and whisk in the shredded cheddar until melted and smooth.
9. Pour the drained pasta into the cheese sauce and stir to combine, then serve hot.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 lb (454g) elbow macaroni
• 4 1/2 tsp salt
• 1 1/2 cup milk
• Evaporated milk
• Butter, cubed
• 3 oz (85g) cream cheese, cubed
• 1 egg
• 1 egg yolk
• 3/4 cup sharp cheddar cheese, freshly grated (or other cheeses in the same total amount)
• Black pepper
• Cooking spray
• Cajun seasoning
• Breadcrumbs (or crushed crackers)

book_ribbon Instructions

1. Bring a large pot of water to a boil over high heat; add the elbow macaroni and 4 1/2 teaspoons salt.
2. Cook the pasta until just barely tender, about 5 minutes; drain and rinse with cold water to stop the cooking process.
3. Grate the sharp cheddar cheese; set aside 3/4 cup shredded cheese and reserve the remaining shredded cheese.
4. Cut the butter and cream cheese into cubes so they will melt slowly.
5. Spray the inside of the slow cooker with cooking spray.
6. Add the drained pasta to the slow cooker and stir in the whole milk (1 1/2 cups), evaporated milk, cubed butter, cubed cream cheese, and black pepper.
7. Whisk one egg and one egg yolk together in a small bowl until well combined, then stir the egg mixture into the pasta mixture.
8. Stir most of the grated cheddar into the pasta mixture, reserving the 3/4 cup for the topping.
9. Cover and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours.
10. Set a timer and stir the mixture once after 1 hour of cooking.
11. Sprinkle the reserved 3/4 cup cheese over the top, cover, and cook until the cheese is melted, about 15 minutes more.
12. If using a toasted topping (breadcrumbs or crushed crackers), toast it in a little butter first and add it when you add the reserved cheese in the final step.
13. Serve immediately, or turn the slow cooker to Warm or Off until ready to serve.

crowdsource Community Insights

The biggest thing people learned here is about the sauce. People who heated the roux until hot and then slowly added cold milk found the sauce came together, while those who poured hot liquid into the roux ran into trouble. Baking generally didn’t help either, cooks who skipped the oven and finished it on the stovetop had better luck. And people who made the sauce too thick had problems; a splash of extra milk at the end smoothed the texture. Those three small moves fixed the issues that tripped most people up.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 tbsp unsalted butter
• 6 tbsp butter
• 6 slice white bread, de-crusted and torn into little pieces (or omit (skip the breadcrumb topping))
• 1/2 cup all-purpose flour
• 5 1/2 cup whole milk
• 1 lb (454g) macaroni
• 1/2 tsp salt
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper, freshly ground
• 3 cup cheddar cheese
• 1 1/2 cup Gruyère
• Sour cream, ice cold (or omit)

book_ribbon Instructions

1. Preheat the oven to 375°.
2. Make the breadcrumb topping: melt 2 tablespoons unsalted butter in a small saucepan, drizzle over 6 slices of de-crusted white bread torn into little pieces, toss to coat, and set aside.
3. Bring a large pot of water to a boil and lightly salt it.
4. Add 1 pound macaroni to the boiling water and cook it for about 3 to 4 minutes less than the package (box) instructions so it remains slightly al dente.
5. Drain the cooked macaroni in a colander; to reduce steam, run cold water next to (not on) the colander, then shake out excess water.
6. Make the béchamel: in a heavy-bottomed saucepan melt 6 tablespoons butter, stir in 1/2 cup all-purpose flour and cook the roux without burning it.
7. Very slowly whisk in 5 1/2 cups boiling whole milk, stirring constantly to avoid lumps, then raise the heat and cook until the sauce thickens and bubbles.
8. Remove the sauce from the heat and stir in 1/2 teaspoon salt, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon freshly ground black pepper.
9. Add 3 cups cheddar cheese and 1 1/2 cups Gruyère to the sauce and stir until combined and smooth.
10. Add the drained macaroni to the cheese sauce and toss to coat, then pour the mixture into a baking dish.
11. Sprinkle an even layer of Gruyère and cheddar over the top, then scatter the buttered torn white-bread pieces (breadcrumb topping) over the cheeses.
12. Bake in the preheated oven until browned on top, about 45 to 60 minutes.
13. Remove from the oven and let rest for about 5 minutes before serving.
14. Optional: serve with a dollop of ice-cold sour cream on top.
15. Optional storage: wrap well and freeze the assembled dish for later use.

crowdsource Community Insights

Most people who made this found a few simple things make or break it. When the pasta was overcooked it turned mushy, people who stopped cooking much sooner ended up with a better bite. People who cooked the flour all the way through in the sauce avoided a raw, pasty flour taste, while those who didn't noticed the uncooked flavor. And people who baked the dish in a fully preheated 400º F oven for about 20–30 minutes got a nicely set, browned finish; skipping the preheat or shortening the bake often left it underdone.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Butter
• 3 onion, finely sliced
• 3 tbsp flour
• 1l milk
• Macaroni
• 100g cheddar
• 100g raclette (or Gruyère)
• Parmesan, finely grated
• 1 tsp English mustard
• 1 tsp mango chutney
• Starchy pasta water, reserved
• Worcestershire sauce
• Bread crumbs, flavored
• Bacon
• Herb
• Garlic
• Salad leaves
• Gem lettuce

book_ribbon Instructions

1. Heat a pan over medium-high heat and add a nice big knob of butter.
2. Finely slice 3 onions and add them to the butter; cook for 15 minutes over medium-high heat, stirring occasionally, until the onions have shrunk and are lightly golden.
3. Sprinkle in 3 tablespoons of flour and stir to combine to thicken the mixture.
4. Slowly add 1 liter of milk, a little at a time, allowing each addition to be absorbed before adding more; bring to a simmer and maintain while you cook the pasta.
5. Cook the macaroni in boiling pasta water for about 5 minutes so it is half cooked; reserve some starchy pasta cooking water and save a little back for topping later.
6. Off the heat, add 100 grams cheddar, 100 grams raclette and grated parmesan to the milk-onion mixture.
7. Stir in 1 teaspoon English mustard and 1 teaspoon mango chutney.
8. Add a little of the reserved starchy pasta water to loosen and create silkiness, taking care to keep the mixture off the heat to avoid boiling the cheese.
9. Add the half-cooked macaroni to the sauce, toss to combine, then add a couple of little swigs of Worcestershire sauce and toss again.
10. Transfer the macaroni and cheese to an oven and bake at 200 degrees Celsius (400 Fahrenheit) for 30 minutes.
11. While the pasta bakes, cook the bacon with herbs and garlic in a pan until just starting to get lightly golden.
12. When the bacon, herb and garlic mixture is lightly golden, add the bread crumbs and cook until golden and crunchy.
13. Remove the baked macaroni and cheese from the oven, top with the golden breadcrumb, bacon, herb and garlic mixture (and a little of the reserved pasta water if desired), and serve with a few salad leaves or in a gem lettuce leaf if wished.