The ultimate, creamy baked mac and cheese ever! For when only the best will do, this dish is comfort food perfection!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
I don't think I've ever eaten a bad Macaroni and Cheese. Let's face it, a plate of pasta and cheese sauce going to be pretty good no matter the recipe you start with!
When I enjoyed a bowl of the famous Beecher's Macaroni and Cheese when I was in Seattle, I realized that macaroni and cheese could be more than just good - it could be really great. I think it was great for two reasons - it had lots of a wonderful creamy sauce and it was made with a really great cheese (and it makes a huge difference!).
This isn't the exact Beecher's recipe, but it is certainly based on it. Experiment with your favourite cheese and make your own signature dish. I loved the combination of a nutty, super old, crumbly white cheddar with a sharp cheese. Using two different ones gives a nice depth of cheese flavour. Add some more cheese on top, or give your mac and cheese a bit of crunch with the optional Panko or Breadcrumb topping
Ingredients
Here are the ingredients you will need for this recipe:
For the cheese sauce:
- Butter
- All-purpose flour
- Whole milk - I recommend whole milk (3-3.5% butterfat) for the best results. 2% milk will do, in a pinch. I wouldn't go any lower in butterfat than that.
- Mature/aged white cheddar - I'm particularly fond of a cheese called Coastal, if you can find that.
- Sharp cheddar - another nice sharp cheddar to add in. A couple of cheddars makes for a more interesting cheese sauce. Alternately, I've used a cold-packed cheddar, such as McLaren's, which is super good, too.
- Salt
- Chili powder - regular chili powder that you'd use for a pot of chili
- Garlic powder
For the standard topping (optional):
- Bit more grated cheddar cheese
- A pinch of chipotle chili powder
If you'd like a crunchy topping:
- Panko or regular bread crumbs
- Butter
Cooking Tips
- Always start with a block of cheese and grate it yourself. Pre-shredded cheese if often coated with an anti-clumping agent, which can affect the quality of your finished sauce.
- To ensure your macaroni doesn't get too soft, be sure to cook it 2 minutes less than you normally would, about 8 minutes. Rinsing well with cold water after draining will stop the cooking process and will also ensure your pasta doesn't get too soft.
- When crumbling your cheese, don't leave the crumbles too large. They need to melt by only the heat from the sauce. This process of turning off the heat, then adding the cheese to melt without bottom heat, helps to ensure the cheese doesn't become grainy and is the secret to a smooth, creamy sauce for your macaroni and cheese!
- Add a bit more salt if you need to. Taste your cheese sauce before adding the pasta and add a bit more salt if you think it needs it. Proper salting makes all the flavours here really shine.
- For the ultimate, ultimate mac and cheese, mix together both the Cheese/Chili topping and the Panko topping and scatter on top before baking.
Making Ahead, Storage and Freezing
Making Ahead: You can assemble this mac and cheese ahead, by tossing the cooked pasta with the cheese sauce, then topping as desired. Cover and refrigerate. When ready to enjoy, simply bake as directed, allowing a few extra minutes if it's cold from the fridge.
Storing: Refrigerate leftovers. They will keep well in the fridge for 3-4 days. Reheat in the microwave or covered with foil in a 350F. oven until warmed through.
Freezing: For best results, freeze after assembling and before cooking. Alternately, you can freeze it after baking. Thaw in the fridge, then baked (if un-baked before freezing) or thaw and re-heat if already baked.
Recipe Card
Ultimate Creamy Baked Macaroni and Cheese
Ingredients
- 8 oz dry macaroni (1 2/3 cups measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)
Cheese Sauce:
- 1/4 cup butter salted or unsalted. If using salted, reduce the added salt below slightly
- 1/3 cup all-purpose flour
- 3 cups whole milk recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch
- 7 oz Mature/aged white crumbly cheddar crumbled
- 3 oz Sharp orange cheddar or cold-packed cheddar, grated or crumbled
- 1/2 tsp kosher salt little less if using table salt
- 1/4 tsp chili powder
- 1/8 tsp garlic powder
Cheese/Chili Topping:
- 1/2 oz aged cheddar grated
- 1/4 tsp chipotle chili powder
Optional Crunchy Topping:
- 2/4 cup Panko or regular bread crumbs
- 2 Tbsp Salted butter melted
Instructions
- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
- For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
- Remove the saucepan from the heat. Add the crumbled/grated cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute while you wait for the pasta to cook.
- Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.
- Once the pasta is cook, drained, rinsed in cold water and drained well again, add it to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce/too little pasta, but trust me, it will all be good in the end). Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with either the Cheese/Chili topping ingredients or mix together the panko/breadcrumbs with the melted butter and scatter over-top.
- Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, or until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.
Notes
Nutrition (per serving)
Some of the great reviews ...
"Best Mac n Cheese recipe ever ! And my husband is a chef :-) !!!"
- Nad
"I love this recipe. My go to. My family loves creamy mac and cheese"
- Hilary
"I have been making this recipe for over a year and get asked to make it frequently. It is the best recipe I have tried and works every time"
- Carolyn
Irene (former Ontarian, now PEI) says
What a receipe - EXCEPTIONAL!!!!
The cheese sauce is a bit time consuming but it certainly results in a creamy sauce. Had to ask where to find the MacLaren's Imperial cheese. Glad it was available as it added a nice tang.
Receipe has become THE one - all others gone!
Hailey says
We made this tonight... I added crispy pancetta and Panko breadcrumbs on top and added a habanero cheese as well. It was the CREAMIEST almost delicious recipe. The key is really the roux and amount of milk! It was sooooo good. I baked it in a larger cast iron pan. This is my new go to Mac n cheese recipe. THANK YOU!!!
Jennifer says
So glad you enjoyed it Hailey! Thanks :)
Dolly says
Oh. My. GAWD. Ive never made macaroni and cheese from scratch and let me tell y'all- I will NEVER buy box again after making this recipe. Holy moly! I used truffle salt and a bit of goat cheese to make it my own taste, and because I was out of chili. Haha it didn't make it to the oven. I just ate it out of the pot, by the spoonful. I'm repleat. I'm happy. I'm grateful for this recipe!
Jennifer says
Thanks Dolly and yes, that's happened to me, too (the eating from the pot thing :)
Jillian V says
Oh my cheese! This is the recipe I’ve been searching for! As I had no whole milk, I added sour cream to fatten the 1% up a bit; worked like a charm! I also added some grated white onion and used garlic salt! YUUUUUM!!!!! Thank you for sharing! It’s so creamy without having to use canned milk or velveeta. And the Chili powder! You weren’t lying! Don’t skip that part! In the sauce or on top (I added smoked paprika to the chili powder when I dusted the top). You can bake it without worrying about losing the sauciness. My kiddos even loved it! (Both of whom are notoriously picky with their Mac n cheese!) so thank you for sharing! It’s so delicious!!!! Best Mac n cheese recipe I’ve found to date! <3
Jennifer says
So glad you enjoyed this! It will always be my go-to mac and cheese :) Thanks!
Flo says
Jennifer can I use almond or coconut milk in this recipie
Jennifer says
Hi Flo, I don't see why not. You're basically making a cheese sauce and the flour/butter roux does the thickening, so the milk is just liquid here. Either one should work. I'd probably go with the almond, as the it has less added flavour.
Kim says
My son asked for M&C with dinner tonight, so the search was on for a new recipe, and here I am! Unfortunately, I don't get home from work until dinner time. I do all of the meal prep in the morning and my husband finishes the dish. Is it possible for me to complete all steps except the final step of baking? I do not want us to eat it reheated, and I'm hoping that the dish wouldn't be compromised in the slightest if we did it this way.
Thanks!
Jennifer says
Hi Kim, I think that would work. It will definitely need a bit longer in the oven from cold. Enjoy!
bruce says
Easy to make for a 78yr old guy!
Jennifer says
So glad to hear :)
Giao says
Made this dish tonight and added a little chicken and broccoli. It was delicious and will be my go to Mac n Cheese recipe!
Jennifer says
So glad you enjoyed this and yes, it's been my go-to for many years now. Haven't found one I like better :)
Margaret Rutherford says
I'll make it for the Senior Center. How do I reheat it? They'll love it.
There is no oven there, just a microwave and a stove top. Help.
Jennifer says
Hi Margaret, This reheats pretty well and the microwave should do just fine. I would do in several smaller batches instead of one large container, so it doesn't have to be microwaved so much to reheat it all. It's a little less creamy when reheated vs. when it is freshly baked, but still delicious :) Enjoy!
Paige says
Just made this for lunch today and it was delicious. Incredibly rich, though. I used Cracker Barrel extra sharp white cheddar and monterey jack. I wasn't going to do the baking part, but it definitely needed it. I also used small shells instead of macaroni and it worked out great. Thanks for the recipe!
Jennifer says
Glad you enjoyed it Paige and yes, it does need the short bake! I find the richness varies somewhat with the cheese used. The cold-pack cheddar really cuts that a little, if you can ever get your hands on some, you might try that, too :)
Chelsey says
What are your thoughts about adding cream cheese to the cheese sauce?
Jennifer says
Hi Chelsey, I have to be honest and say, I wouldn't. The sauce doesn't need it for creaminess. It's plenty creamy enough. And it's kind of shame (in my opinion) to start with a great cheddar and muddy up the flavours with cream cheese flavour. Now the only exception to that might be if you wanted to do a variation in sort of a jalapeno popper flavour. I'd start with a less expensive cheddar and add some cream cheese and sauteed jalapenos. That would be nice, I think.
Karen @ Seasonal Cravings says
Oh my goodness the creamy, deliciousness. My kids would love this so much!
Jennifer says
Thanks Karen and yes they would :)
Chelsey says
This is a great recipe! I would love to make it this year for Thanksgiving, how can I adapt the ingredients to serve 8-10 people?
Jennifer says
Hi Chelsey, you can just double the recipe and you'll have plenty, especially if it's a side dish.
Erin says
Thanks for the recipe. I used sharp cheddar and Monterey Jack. My husband really enjoyed this and so did my kids so it's definitely a keeper. Can't wait to experiment with some more cheeses.
Jennifer says
So glad you all enjoyed it, Erin :)
Foodelf says
I've made this twice in the past ten days - an obvious hit around here. First time around, I used the Coastal Cheddar for the main cheese - Heaven! Then, last night Kerrygold Dubliner which was also great. I have several recipes for M&C in my repertoire, some using combinations of expensive cheeses and other additions. This one is a classic, I think - there'll always be a place for it. Thanks, Jennifer!
I saw a recent chef-hint to divide leftover refrigerated Mac & Cheese into squares in preparation for broiling w/extra grated cheese on top. Serve as lunch or as sides. I have yet to try it, but I'm intrigued because I never have much luck re-heating M&C leftovers without it separating into an oily mess.
Jennifer says
It's a big hit in my house, too! And you're right, it's just a great classic mac and cheese. I've tried it with a number of cheese combinations, but always seem to drift back to the Coastal/Imperial combination. Just hits all the right notes for me.
Interesting idea about the leftovers. I wonder how it would work with this one, since it's pretty saucy, but I'd certainly be game to try it ;)
Hugh Fraser says
Christine, is that you? Foodelf? I'm taking a huge stab in the dark. If you can, please let me know how you're doing. Miss you. Cheers.
heather says
This was by far the best mac and cheese my fiance and I have ever made!!! I made this for my potluck lunch on Friday for work ....but instead of tossing it into the oven after we finished on the stove top I put it into a crockpot then into the over night. Then once I got into the office on Friday put the crockpot on and let it get warm. Everyone in my office LOVED IT! I actually doubled the recipe and had enough left over just for my fiance and I...which then we ate for lunch today! SO SO SO GOOD! Def. will be making again.
Jennifer M says
So glad you enjoyed it, Heather. My favourite!
Josie says
I just happened to come across this this morning and decided to try it for lunch. I ended up halving it and using Penne pasta (since it was all I had on hand) and it was SO good! I've tried a lot of different mac and cheese recipe and this is the first one that I will absolutely be making again:)
Thanks!
Jennifer M says
Glad you enjoyed it, Josie. Beecher's uses penne for their famous mac and cheese.
sandra says
Amazing page!
Yummy food!
Jennifer M says
Thanks Sandra :)
Viv says
Perfect comfort food! looks so rich and satisfying, love the hint of spice too! :)
Jennifer M says
Thanks Viv. Yes, my daughter was fond on the chili powder. She puts extra on hers.
Abeje says
The recipe looks great! However, I'm confused about the pasta measurement, is it just 1 2/3 cups or the whole box?
Jennifer M says
Hi Abeje, I always weigh my pasta, but to help people out who don't have scales, after I weighed it, I put it into a 2-cup glass measure and it measured out to 1 2/3 cups. If your box happens to be 8oz. then the whole box would work, too (as long as it's macaroni). Hope that helps.
Elizabeth says
I made this last night. It was SO GOOD. I had a stomach ache because I ate too much; it was that delicious. We used about half sharp cheddar and half pepperjack, because it was what was in the fridge! Sprinkled in some mustard and cayenne as well. Yum!!
Jennifer M says
Glad you enjoyed it, Elizabeth.
Joann says
This really is the best macaroni & cheese I've ever made & it really is about good cheese. I used about 7 oz of sharp & 3 oz of coastal smoked cheese & it was perfect. You had me with the picture alone.
Jennifer M says
So glad you enjoyed it, Joann! I hear you about the picture. Every time I see it, I want to get up and head to the kitchen and make some ;)
Sophie says
This is great, Jennifer! I love the research you put into this :) I make a very similar recipe, but I never bake mine -- we eat it straight from the pot. I should try baking it! And I should try using a nice cheese instead of just an economical one :) Yumm! It's lunchtime!
Jennifer M says
I love food research ;) I usually find that the baking part dries out mac & cheese, but not this one. It's very, very saucy before baking and just perfect after 20 min in the oven. And what a revelation it was for me to find what a difference great cheese makes (I was like you and usually just grabbed the big block of Kraft Old).
belllini says
I have tried this at Pike Place Market and made it at home with their cheeses. I do like the idea of it being extra creamy with the added sauce so I will seek out great cheese here in British Columbia and try my go to recipe once again.
Jennifer M says
Enjoy Bellini. I'm sure you'll find some great cheese options at home, too.
Liz says
Wow, this looks great Jennifer! You can never go wrong with good ol' mac & cheese!
Jennifer M says
Thanks Liz. In this house, mac and cheese is the comfort food of choice. It cures what's ailing, not matter what that is ;)