This is the Best Mac and Cheese recipe ever! I’m not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I’m telling you it is SO CREAMY AND SO CHEESY and so worth it. Originally published August 24, 2016.

baked mac and cheese with breadcrumbs.
Table of Contents
  1. This is literally the Best Mac and Cheese Recipe EVER
  2. Why this is the Best Macaroni and Cheese Recipe
  3. How to make the Best Mac and Cheese 
  4. What are the 3 best cheeses for mac and cheese?
  5. How to serve Gourmet Mac and Cheese
  6. Best Mac N Cheese Recipe storage
  7. Best Mac and Cheese Recipe FAQs
  8. Best Macaroni and Cheese Recipe Recipe

This is literally the Best Mac and Cheese Recipe EVER

I take my food photographs on the porch for the best light. My neighbor Tyrone is always coming over to see what I’ve made (and hoping for a taste of course). He came over when I was taking pictures of this recipe and said, “Oh, I make the BEST mac and cheese.”

I said “No, Tyrone. This Mac and Cheese is better than yours.”

And that’s how this happened:

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Neighbors at block party with mac & cheese contest voting paper.

Here we are at our block party last weekend. I was like, Tyrone, if you seriously think your macaroni and cheese is better than mine, then we need to put this to a vote. So we each brought a pan to the block party and made people pick which one they liked better. Despite an entire week of trash-talking me, I DESTROYED HIM. See those 2 X’s for his version? One was a pity vote from me.

a metal spoon lifting a scoop of baked mac and cheese from the baking pan.

The recipe is from my awesome friend Hannah. One night I stayed home sick (first trimester blues) on a night that the Young Women at church were having an activity (Hannah and I are their counselors). They made this recipe and doorbell ditched me a big bowl of it.

Eric brought it to me and when I smelled it I almost lost my lunch. But then the next day I was in the mood for it (being pregnant is SO WEIRD). I tried it and could not believe how amazing it was. I had never had baked mac and cheese like this!

Why this is the Best Macaroni and Cheese Recipe

a fork digging into homemade mac and cheese with breadcrumbs.

Want to know the secret? The recipe calls for a half pound of cheese to be layered in between the saucy noodles. See this cheese stretch? HALF A POUND GUYS:

a fork listing a spoonful of mac and cheese with breadcrumbs.

I went to a restaurant a while back and had their macaroni and cheese. Here’s how they described it on their menu:

Mac & Cheese $8
bacon / hella cheese / bread crumbs

I’m a purist, so you won’t find any bacon in this recipe, but when Hannah told me that there was a half pound of cheese layered in the center, I definitely thought of this menu description. It’s perfectly appropriate. ALL THE CHEESE.

If you love mac and cheese as much as I do, you’ve probably tried a lot of different versions. The blue box stuff, the baked kind, the creamy stovetop version, even mac and cheese in a crockpot. And you know–you KNOW–they are not all created equal.

For me, the best macaroni and cheese means:

  • tender elbow macaroni (never mushy, no other pasta substitutes)
  • a borderline insane amount of cheese
  • no add-ins (get outta here peas!!)
  • a simple, creamy sauce 
  • the lightest topping of buttery breadcrumbs

This is what I have created. It is my blessing and my burden. I get to eat this mac and cheese, which is one of the best things I’ve ever put in my mouth, AND I know how to make my ideal mac and cheese anytime I want. Once you try it…it’s hard to stop thinking about it!

How to make the Best Mac and Cheese 

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

  1. Preheat your oven to 350 degrees F. Grease an 8×8 pan.
  2. In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons of oil so your pasta doesn’t stick.)
  3. Meanwhile in another small pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook for 1 minute, whisking, until it is bubbly.
  4. Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir for 1 more minute.
  5. Remove from heat and gradually stir in the shredded mozzarella and cheddar. 
  6. Stir the cheese sauce into the cooked macaroni, then pour half of the mac and cheese into the prepared casserole dish.
  7. Add the 1/2 pound layer of cheese slices. Pour the other half of the mac and cheese on top and spread.
  8. In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
  9. Bake for 20-25 minutes at 350. 
measuring out cheese and cooked macaroni.
stirring macaroni into cheese sauce.
layering pasta mixed with cheese sauce and sliced cheese into a baking pan.
scooping baked mac and cheese from a baking dish.

Oh and just in case you thought this wasn’t decadent enough, it calls for CREAM in place of some of the regular milk. We may be dying young, my fellow Americans, but we will die happy. Fat and so, so happy.

What are the 3 best cheeses for mac and cheese?

Any truly standout mac and cheese is going to require the following cheeses:

  1. Cheddar (for flavor). And make it SHARP. Nothing comes close in the flavor category. I’d say “change my mind” but I truly don’t believe you can.
  2. Mozzarella (for melt). You need a melty cheese to make mac and cheese work, and mozzarella is ready to step up. Some people use Velveeta. I am not against Velveeta in any way, but I prefer the mild flavor and gooey melt that mozzarella adds here.
  3. YOUR favorite cheese (for layering). I know, technically this isn’t just one thing. Mac and cheese tastes like just one thing: the cheeses you put in it. If you love Monterey jack, this is the part where you should layer it in. If you are crazy about cheddar and just want more, then yes, do it, add more! Note that some cheeses don’t melt as well (like parmesan, pecorino romano, or feta), so save those for another dish. 

How to serve Gourmet Mac and Cheese

This mac and cheese is so rich and creamy that it’s practically begging for a fresh salad or green veggie on the side. Here are some of my favorites!

Green Salad with Feta and Beets << if you hate chopping this salad is for you. Super easy!

Strawberry Cucumber Salad with Honey Balsamic Dressing << this dressing is so refreshing.

Pineapple Spinach Salad << I’m addicted to pineapple. So fun in a salad.

Spinach Bleu Cheese Salad (with Copycat Zupas Poppyseed Dressing) << cinnamon candied almonds, fresh berries, and homemade dressing?? Yes please.

Easy Oven Roasted Broccoli << garlicky, lemony, converts even broccoli haters. 

Bacon and Broccoli Salad << one of my all time favorites! Great crunchy contrast.

Best Mac N Cheese Recipe storage

To store the baked mac and cheese, simply cover it with the lid to your pan or plastic wrap/tinfoil to keep it from drying out. You can rewarm a large portion in the oven at 350 or individual servings can just be microwaved (covered, so grease doesn’t spatter). 

If you’d like to make this ahead of time, you can assemble it (without the crumb topping) ahead of time (1-2 days), and store it in the fridge (covered). Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, around 30-40 minutes.

Can I freeze mac and cheese?

Yes, mac and cheese freezes without a problem. Just make sure that you’ve cooled it completely and that you freeze it in your desired serving size (the whole thing, a multi-serving portion, or individual slices). You’ll want to make sure that it’s tightly covered so it doesn’t dry out and get freezer burned. When you’re ready to serve it, defrost it overnight in the refrigerator and then heat as described above (oven or microwave). 

Best Mac and Cheese Recipe FAQs

What keeps mac and cheese moist?

Mac and cheese can get dry for a few different reasons. Here are my tips for how to keep your mac and cheese moist!
Add cream to the sauce. The extra fat in heavy cream keeps more moisture in the mac and cheese than milk alone. 
Use the right cheeses. If you try to make mac and cheese with Parmesan, it just won’t work. Don’t get me wrong–I love Parmesan–but you need moist, melty cheese like mozzarella and monterey jack in mac and cheese.
Grate your own cheese. I know it’s tempting to buy the pre-shredded stuff to save time, but the anti-caking agents in pre-shredded cheese keep it from melting as completely as the cheese grated from a fresh block. 
Add a solid layer of cheese. It’s not just my obsession with cheese (ok, it’s MOSTLY that, but it’s not ALL that). Adding that solid cheese layer in the middle blocks air flow and prevents the mac and cheese from drying out as fast.

How to jazz up mac and cheese?

Some people like to add things to their mac and cheese, like bacon (smart) or peas (why). 
But if you ask me, the best mac and cheese goes ALL IN on the cheese. It’s kind of the point! If you’re using a variety of flavorful cheese–and you’re using enough of it–there’s really not much improvement to be made. I add salt, pepper, and nothing else–no cayenne, no paprika, no secret ingredients. It’s mac and it’s cheese and it’s perfect just the way it is. 

What spices are good in mac and cheese?

Guys, I love spices. I really do. I love curry and tacos and Cuban mojo pork.  I love Thai chicken satay and Greek gyros and chicken tikka masala.   
But when it comes to mac and cheese, I’m keeping it basic. You’ve got your macaroni noodles, you’ve got your creamy sauce, and you’ve got a heart-stopping amount of cheese. And then, just because I like a little crispy crust, we add some buttery panko breadcrumbs on top. 
But I’m not adding spices because that’s not where my cheese-loving destiny lies. I want classic, simple, cheese-overload mac and cheese, and that’s exactly what this recipe is all about.

More great Mac & Cheese recipes!

Easy Stovetop Mac & Cheese (One Pot) << The quick 30-minute version to make at home – better than the blue box!

Homemade Macaroni and Cheese << this is a classic recipe from my mother-in-law.

Ham Mac and Cheese Soup << this is such a crowd pleaser!

Mac and Cheese with Caramelized Onions and Broccoli << a liiiittle healthier than average.

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Best Macaroni and Cheese Recipe

4.87 from 53 votes
Prep: 5 minutes
Cook: 28 minutes
Total: 33 minutes
Servings: 6 Servings
This is the Best Mac and Cheese recipe ever! I'm not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I'm telling you it is SO CREAMY AND SO CHEESY and so worth it. 

Ingredients

  • 2 & 1/4 cups dry elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/3 cup heavy cream, *
  • 2/3 cup milk, *
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup mozzarella cheese, shredded
  • 1 & 1/3 cups SHARP cheddar cheese, shredded
  • 1/2 pound cheese , ** cut into slices

For the crumb topping:

  • 1/4 cup butter, melted
  • 2/3 cup Panko bread crumbs

Instructions

  • Preheat your oven to 350 degrees F. Grease an 8×8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
  • In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there’s enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn’t stick.)
  • Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
  • Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
  • Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
  • Stir the cheese sauce into the cooked macaroni. It’s pretty thick.
  • Pour half of the mac and cheese into the prepared casserole dish.
  • Add the 1/2 pound layer of cheese slices. YES DO ALL OF IT.
  • Pour the other half of the mac and cheese on top and spread.
  • In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
  • Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.

Notes

*Or you can omit the cream and do 1 cup milk total. If you’re not in it for the win.
**Cheese of your choice. I did half sharp cheddar and half Monterey Jack.
Make ahead: You can assemble this (without the crumb topping) ahead of time (1-2 days), and store covered in the fridge. Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, I would guess at least 30-40 minutes.

Nutrition

Serving: 1cup | Calories: 729kcal | Carbohydrates: 51g | Protein: 28g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1060mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 585mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 729
Keyword: cheese, mac and cheese, Macaroni, Macaroni and Cheese
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. Have you tried using Velveeta cheese for the 1/2 lb of sliced cheese? This recipe looks great & will be making it soon. Thanks

    1. No but that sounds AMAZING. The cheese stretch when you lift the spoon out will be insane. Take a picture and instagram it so I can see, haha! My mom grew up on Velveeta and loves that stuff. It’s perfect for things like mac and cheese and grilled cheese. If it were me I would do half sliced cheddar, and half sliced velveeta, just because I like the cheddar taste more than velveeta taste. But either way you slice it it’s going to be good! (you see what I did there ;)

  2. Before I give this a try, I could use some tips on the cheese.  I recently tried a recipe with loads of cheese, but it looked curdled.  I don’t know what I’m doing wrong, and really want to nail your recipe.  My family loves mac n cheese, and I very much want a great recipe to work this time.  Any help will be appreciated.  Thank you.

    1. Hey Ellen! Great question! I’ve never had issues with this, and I think it all comes down to quality of ingredients. Make sure you are using name brand sharp cheddar (I love Tillamook) and a good quality mozzarella. Use whole milk. Form your roux by SLOWLY whisking in the liquid, take at least 2 minutes to get it all incorporated. Turn off the heat before adding the cheese. Make sure all the cheese is prepped and ready to go before you start making the roux. i hope this helps!! You got this! Good luck!

    1. Hey Sherry! You don’t need to make any adjustments for this recipe. You only need to adjust baked goods like cake, cookies, etc. This recipe is just heating up a casserole until it’s hot, no chemical reactions are going on :)

  3. This is HANDS DOWN the best recipe for mac and cheese I have made! I did add a little more cream than called for to thin it a little, but that’s just me. Fantastic recipe!

    1. You can never go wrong with a little more cream I say. Somebody put that on my tombstone please ;) I’m glad you loved it! Thanks for the review!

    1. Awesome Peggy! We never make mac and cheese at Christmas, but I get people commenting all the time that they make this for the holidays. Clearly I need to get with the program because that is a great idea!!

  4. Hi there, I am planning on making this recipe for Thanksgiving. I would need to serve 25 people. This would be a side dish. I am thinking of tripling your recipe or even quadrupling. Should I modify any ingredients or multiply each amount by 4 and stick to the recipe exactly?

    1. Hey Jazzlynn! I think you will probably be fine tripling it. And no, I wouldn’t change a thing! Just scale it all up. Enjoy!

  5. I’ve seen other mac n cheese recipes where they tell you to undercook the macaroni (boil for 5 minutes or so) to keep it from being too mushy (because it gets baked in the oven too). But your recipe says to boil the pasta according to package instructions. Has the texture ever been a problem? or does the panko bread crumbs help with that? Sorry if that’s a weird question. I’ve never made homemade mac an cheese so I’ve been researching a lot. lol.

    1. That is a great question Liz! I like my pasta super al dente so that is how I always make it, which means that it comes out of the oven perfectly tender. I wouldn’t say under cook it, but read your package instructions and set a timer for maybe like 1 minute less than then LOWEST suggested cooking time. Then taste a noodle and see what you think! Keep it in for one more minute if it still seems hard, then drain right away! I hope you love the mac and cheese Liz! It’s a huge favorite over here!

  6. This recipe is absolutely delicious!! Made it gluten free with gf flour and gf bread crumbs, and Celiac granddaughter loved it!! Didn’t change a thing from the recipe. So good granddaughter said to throw away the last 3 gf Mac and cheese recipes I made her eat. She is so excited about this recipe. Definitely our go to recipe. Ty

    1. Oh hurray! Funny thing, the first time I tried this recipe it was gluten free. My friend made it for us, and one of our other friends has Celiac. It is good either way!

  7. Hi! I was wondering how many this feeds? I’m making dinner for 15-20 people on Friday and I need to know if will have to double the recipe or not. Thank you! :)

    1. Hey Sarah! Sorry for the late reply! This recipe as written makes a 8 or 9 inch square pan. That would serve 8-9, max. You might need to triple it! The recipe doubled fits into a 9×13 pan. I guess it depends on how may side dishes you are serving too.

    1. YES! I’m so glad it was literally the best for you too! I can’t wait to try this with Muenster. That sounds AMAZING!

  8. This is SO perfectly named. It iS LITERALLY THE BEST MAC N CHEESE EVER. I made it to use up some cheese we had leftover from a big party. I used Muenster and Monterey Jack in place of Mozarella and it was DELIGHTFUL. Even my husband who is kind of indifferent about homemade Mac N Cheese said it was good. It wasn’t grainy, and so creamy! Loved it (as you can tell). Thanks for this recipe!

  9. I made this last night and it is amazing!! It will now replace my old Mac and cheese recipe! My kids and husband loved it too. Thank you for sharing such a great recipe.

    1. That’s awesome Laura! I’m so glad you and the family liked it! Hard not to like that much cheese :) Thanks for the review!

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