Best 9 Best Mac N Cheese Ever Recipes

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In the realm of cheesy, comforting goodness, few dishes reign supreme like macaroni and cheese. This classic culinary creation, often abbreviated as "mac n' cheese," has captured hearts and taste buds for generations. This article presents a mouthwatering collection of the best mac n' cheese recipes, each offering a unique twist on this beloved dish. From the creamy and indulgent Southern-style mac n' cheese to the health-conscious baked mac n' cheese with cauliflower, there's a recipe here to satisfy every craving and dietary preference. Dive into this delectable journey and discover the ultimate mac n' cheese experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WORLD'S BEST MAC AND CHEESE



World's Best Mac and Cheese image

It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder

Steps:

  • Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
  • Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

THE BEST BAKED MAC & CHEESE RECIPE EVER



The Best Baked Mac & Cheese Recipe Ever image

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Provided by Kare for Kitchen Treaty

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

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) **)

Steps:

  • 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 two-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.
  • Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving

BEST EVER MAC & CHEESE



Best Ever Mac & Cheese image

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1 package (16 ounces) uncooked elbow macaroni
4 slices hearty white bread (4 ounces), torn into large pieces
6 tablespoons butter, cubed and divided
1/2 cup grated Parmesan cheese
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/4 cup finely chopped onion
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups whole milk
2 cups half-and-half cream
1 cup (4 ounces) cubed process cheese (Velveeta)
1 block (8 ounces) sharp cheddar cheese, shredded
1 block (8 ounces) Monterey Jack cheese, shredded
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

Nutrition Facts : Calories 762 calories, Fat 43g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 1138mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

BEST MAC 'N CHEESE EVER!



Best Mac 'N Cheese Ever! image

This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!

Provided by CASS CLARK

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 15

Number Of Ingredients 11

cooking spray
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  • Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g

THE BEST MACARONI AND CHEESE



The Best Macaroni and Cheese image

Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.

Provided by Amanda Hesser

Categories     dinner, weekday, casseroles, editors' pick, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup fresh bread crumbs from French or Italian bread
2 teaspoons salt, plus a pinch
1 1/2 tablespoons melted butter, plus 4 tablespoons butter at room temperature
1/2 pound elbow macaroni
2 large eggs
12 ounces evaporated milk, heated until warm
1/4 teaspoon hot red-pepper sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
10 to 12 ounces mild cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
  • In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
  • In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
  • In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
  • Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
  • While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

BEST MACARONI AND CHEESE EVER



Best Macaroni and Cheese Ever image

Ok, My mom hates macaroni and cheese and when she tried this she instantly fell in love. My little brother(age 1 1/2) ate a whole plate.

Provided by MightyMickie

Categories     One Dish Meal

Time 1h10m

Yield 8 bowls

Number Of Ingredients 6

3 cups elbow macaroni
4 teaspoons butter
4 tablespoons all-purpose flour
1 1/2 teaspoons salt
3 1/4 cups milk
2 1/2 cups Velveeta cheese

Steps:

  • Cook macaroni, Drain.
  • In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly.
  • Stir in 2 cups of the cheese until melted.
  • Combine Macaroni and sauce in buttered casserole dish.
  • Sprinkle with remaining cheese and bake in oven for 25 minutes.

Nutrition Facts : Calories 240, Fat 6.2, SaturatedFat 3.6, Cholesterol 18.9, Sodium 503.8, Carbohydrate 36.9, Fiber 1.4, Sugar 1.1, Protein 8.8

"WORLD'S BEST" MACARONI & CHEESE



We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

  • Preheat oven to 350; F. Set a large pot of water on high heat.
  • Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
  • The roux should be cooked and free of the flour flavor but still light in color.
  • Gradually add milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
  • Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
  • Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
  • Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
  • Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

Tips

  • Use a high-quality cheese blend for the best flavor. A combination of cheddar, mozzarella, and Parmesan is a classic choice.
  • Cook the macaroni until it is al dente, or slightly firm to the bite. This will prevent it from becoming mushy when it is baked.
  • Make sure the cheese sauce is thick and creamy. If it is too thin, it will not coat the macaroni evenly.
  • Season the macaroni and cheese to taste with salt, pepper, and garlic powder.
  • For a crispy topping, sprinkle bread crumbs or crushed crackers on top of the macaroni and cheese before baking.
  • Conclusion

    Mac and cheese is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be easily customized to suit your own taste preferences. Whether you like it cheesy, gooey, or crispy, there is a mac and cheese recipe out there for you. So next time you are looking for a quick and easy meal, give one of these recipes a try.

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