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.
Table of Contents
- This is literally the Best Mac and Cheese Recipe EVER
- Why this is the Best Macaroni and Cheese Recipe
- How to make the Best Mac and Cheese
- What are the 3 best cheeses for mac and cheese?
- How to serve Gourmet Mac and Cheese
- Best Mac N Cheese Recipe storage
- Best Mac and Cheese Recipe FAQs
- 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:
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.
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
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:
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!
- Preheat your oven to 350 degrees F. Grease an 8×8 pan.
- 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.)
- 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.
- 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.
- Remove from heat and gradually stir in the shredded mozzarella and cheddar.
- Stir the cheese sauce into the cooked macaroni, then pour half of the mac and cheese into the prepared casserole dish.
- Add the 1/2 pound layer of cheese slices. 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.
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:
- 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.
- 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.
- 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
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.
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.
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
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.
I’m gutted. This mac and cheese is ridiculous, amazing, bubbling, cheesy goodness. I hate to admit it but it’s superior to my families beloved long-standing best mac and cheese ever…you win, you win!
Bahaha!! I’m laughing out loud over here Lisa! I remember when I realized my aunt’s mashed potato recipe was better than my own dear mother’s that I grew up with…Sorry mom!! ;) We can’t mess around when it comes to mac and cheese. I’m glad you’ve found the winner!! Thanks for commenting!
I’ve made this recipe once and am about to try it again. The first time i subbed rice flour for the roux and it made the sauce too stiff, and even then it was the best mac n cheese ever! This time i’ll use less rice flour and hopefully i’ll get the consistency right. it seems a shame to buy a sack of wheat flour for just a few spoons. Also I use cellentani or cavatappi shaped pasta. Fabulous recipe, so easy! thanks for sharing it!
Good to know that rice flour works as a sub in this recipe Manny! Thanks for sharing! I’m sure that will be helpful for anyone trying to make this gluten free with gluten free noodles. And I love cavatappi noodles, I want to try that next time! Thanks for commenting!
I need to make something for our Christmas Potluck.. Can this be made in a crockpot?
Hi Harriet! No, unfortunately it can’t be made in the crock pot. Slow cooker mac and cheese is a whole different animal :) I’ve been working on a recipe actually but it’s not ready yet. I would just look up a slow cooker mac and cheese recipe! Enjoy!
Macaroni and cheese is a “sometime food,” because we all know there’s nothing healthy about it! That being said, when I do make it I want it to be delicious and gooey and decadent. I’ve tried several recipes and they were goood, but NONE have compared to this. This recipe is the epitome of “go big or go home.” My family FLIPPED and it is still talked about. It’s that legendary. I’m making it to take to Thanksgiving dinner and I hope it doesn’t outshine the turkey (but let’s face it…it will).
It’s hard not to outshine turkey when you are stuffed with layers of melty cheese. Time to up your game, turkey. haha! So glad you and your people enjoyed the mac and cheese Amy! Long live sometimes food! Thanks for commenting ;)
This IS THE BEST Mac and cheese recipe I’ve had and I’ve tried many. I used havarti and cheddar for my sliced cheeses and it was a huge hit with my family. I had no problem with it being oily or greasy like other reviews stated. I was sure not to use pre shredded cheese as this might contribute to the recipe getting oily. I doubled it and have enough leftover for lunch tomorrow! This is a keeper! Thank you for sharing!!!
Ooh Havarti, I haven’t tried that before Joyce! Sounds amazing, great idea! Yeah I wonder if the people having grease issues used pre shredded cheese. So glad you have leftovers to enjoy later! Thanks so much for taking the time to comment!
It really is the best Mac and Cheese recipe that I have ever made and I’ve been trying different ones.
I just made this as a test run for a dinner party. Unfortunately the butter has bubbled to the top and it’s a pool, so much that the panko crumbs aren’t crisping up. I used really high quality cheeses. Any ideas of what I did wrong?
Hi Christy, I’m sorry that’s happening! I’ve never heard of anyone having that issue before. I guess next time you make it (if you use the same cheese–maybe they have a higher fat content?) then cut a little of the butter from the roux. use an equal amount of flour. Good luck!
I made it a couple more times but with the same result. Tonight I tried again (had to get rid of all that cheese!), but this time I tried these 3 changes 1) made a true béchamel cheese sauce, 2) did not butter the dish, 3) toasted the panko in a dry pan (no butter/oil). Finally, success! That middle layer of sliced cheese is the secret weapon to deliciousness – thank you for sharing it!!
I’m so glad this worked out for you Christy! Thanks for sharing your tips! I agree, the layer of cheese is the secret weapon!!
I made this tonight for my family and like in most of the comments they loved it. My husband said he would have dreams about it and my kids could not get enough. I doubled the recipe but no other changes and it is delicious 🙏🏼❤️
Dreams!! Haha!! I wish I had dreams about this mac and cheese too ;) that’s awesome. Thanks for reviewing Dawn!!
To serve like 20 people any info on how much ingredients I need to add? Is it like quadruple the number or is there more that goes into it?
Hi Corey! How many other things are being served? If Mac and Cheese is the main dish, you might want to triple it. But if you are serving it as a side dish or are having lots of appetizers and sides, you could do a double batch (two 9x13s) and be just fine.
Awhile back my son asked me to make a macaroni and cheese for a potluck dinner him and his friends were having for Christmas. It was awesome! I get a hard time for letting it out of the house from the others here. Needless to say it was the biggest hit of the party and now every time they have a dinner they are requesting it. Absolutely delicious! Thank you
For my Fourth of July party, I decided to make this recipe. It was amazing! Since I had a larger Pyrex dish (and a larger crowd to feed), i doubled everything except the layer of cheese in the middle. The first batch was the bottom half, followed by 1/2 sliced cheese, and the second batch was the top half. I doubled the bread crumbs as well. It was a major hit and will be now added to the list of family favorites!
That’s a smart idea to double it that way Christine! I’m so glad it was a hit and everyone liked it. Thanks so much for commenting!!
What is your best recommendation for reheating?
Hi Mac & Cheese Man! If you have most of a full pan left, I would cover with foil and pop it in the oven at 350 for 15-20 minutes or so, until heated throughout (it might take longer depending on what size pan you used.) As for individual servings, toss it in the microwave!
I made this Mac and Cheese for men’s club at church. One of the guys said it was better than his grandmother’s. A big compliment. I am making again this week for a family reunion because he will be there. Thanks for sharing this absolutely delicious recipe.
Mac and Cheese is like the ultimate crowdpleaser, right? So glad it was a hit, Carolyn.
Awesome recipe. Loved by everyone.
Best one yet, my kids said after I tried so many recipes so I stick with this one.
Yes! It has definitely been through the trenches with the kids and when you find a recipe like that, you stick with it. Thanks for reading Sandra!