The ultimate, creamy baked mac and cheese, for when only the best will do. This dish is comfort food perfection! Customize with your own selection of cheeses and toppings.
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.
That said, when mac and cheese is made with great cheese and combined with a generous amount of perfectly creamy sauce, it can be a true thing of beauty and absolute comfort food perfection!
- What makes this mac and cheese “ultimate”?
- Choose Your Cheeses
- Pick your Topping
- Step-by-Step Photos
- Cook’s Tips
- Recipe Video
- Making Ahead, Storage and Freezing
- Some Reviews of the great reviews of this mac and cheese …
- Get the Recipe: Ultimate Creamy Baked Macaroni and Cheese
- Save or share this recipe
What makes this mac and cheese “ultimate”?
First, have you ever made a mac and cheese that was lovely and creamy before it went into the oven, but after it was baked, you were disappointed to find that all that creaminess disappeared? That’s why you will love this version! It starts with lots of creamy cheese sauce, so even after baking, it’s still wonderfully creamy.
Secondly, this mac and cheese uses great cheddar cheeses – two varieties, at least, for great depth of flavour. I’ve made some suggestions for some types of cheese to use and will share my favourite combination, as well. You can certainly use your favourites and experiment with different cheese, to make your own signature mac and cheese.
And finally, customize your creation with your favourite topping. I’m a fan of the Chili Cheese topping (shown here). It’s cheddar cheese, tossed with Chipotle Chili Powder, for a bit of smokey heat. I’ve provided some other great topping options here, as well.
Choose Your Cheeses
Here’s what I use and recommend …
- Main Cheese – Start with a Mature Aged Cheddar. These will often have the word “Mature” right on the label. They are always white cheddars and you’ll usually find some good choices in the gourmet cheese section of your grocery store or a nice cheese monger. This type of cheese is crumbly in texture and nutty and creamy in flavour. My favourite is called Coastal, a British mature cheddar. It is delicious and easily and widely available, too!
- Second Cheese – Add a second, Sharp Cheddar to the mix. It’s a great complement to the mature cheddar and provides great depth of flavour. Again, look for the word “Sharp” on the label. Sharp cheese is usually orange. When it comes to sharp, my go-to is actually a cold-packed cheese that is widely and easily available here in Canada called Imperial Cheese (it’s sold in small red containers and is usually found in with the block cheese). If this isn’t available to you, just look in the cheese sections for a cheddar labelled “Sharp”.
- Optional Third Cheese – If you feel so inclined, you can add a third cheddar to the mix for the bit of cheese that goes on the top. A standard medium or old cheddar would work nicely here, if you like. You can also just use more of the sharp cheese for the topping.
This combination will make a wonderfully flavourful, grown-up mac and cheese, but may not always be perfectly kid-friendly. You can certainly use more mainstream cheddar cheese options here, as well, if you like. The process is the same, just change up the cheese.
Pick your Topping
You can top your mac and cheese as you like it! Here are some great options to add before baking …
- Add just a sprinkling of grated cheese on top.
- Toss the grated cheese with a bit of Chipotle Chili Powder for a bit of smokey heat. Adjust the amount of chili powder to taste. If you’re not sure, start with a pinch and go from there.
- Toss the grated cheese with dried bread crumbs, Panko or crushed soda crackers, mixed with a little melted butter, for a crunchy topping.
Step-by-Step Photos
Gather your ingredients and weigh out the pasta and cheese and crumble or grate the cheese. I’m using Coastal Mature white cheddar for my main cheese and adding Imperial sharp cold-packed cheese as my second cheese. For my topping, I’m using another mature cheddar called Cathedral. You can use any cheddars you like, but the better the cheese, the better the mac and cheese :)
Start a large pot of water boiling and salt well. Start the cheese sauce by melting the butter, then adding the flour. Stir into a paste and cook about 2 minutes. Add a bit of the milk and mix in, adding the rest of the milk slowly. Cook, stirring, until mixture thickens slightly and coats the back of the spoon well, about 7-8 minutes.
Add the garlic powder, chili powder and salt to the sauce and stir in. REMOVE THE POT FROM THE HEAT. Add the cheese and stir in well. Allow to stand two minutes, then stir sauce until sauce is mostly smooth (small chunks are fine). Drain the pasta and rinse with cold water to stop the cooking.
Add the drained pasta to the cheese sauce and stir well to combine. Spoon into baking dish (or dishes). Bake in preheated oven about 20 minutes, or until golden and bubbly. Enjoy!
Cook’s Tips
- Always start with a block of cheese and grate or crumble 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, usually 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, as they need to melt with only the residual heat from the sauce. The recommended process of turning off the heat, then adding the cheese to melt, 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.
Recipe Video
Making Ahead, Storage and Freezing
Making Ahead: You can assemble this mac and cheese ahead, by stirring together the cooked pasta with the cheese sauce, spooning into baking dish (or dishes), then cover and refrigerate (do not add topping now). When ready to enjoy, simply add the topping and 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 covered loosely with plastic wrap 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.
Some Reviews of the great reviews of this mac and cheese …
“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
Get the Recipe: Ultimate Creamy Baked Macaroni and Cheese
Ingredients
- 8 oz (226 g) dried elbow macaroni, *see Note 1
Cheese Sauce:
- 1/4 cup (57 g) butter, salted or unsalted. If using salted, reduce the added salt below slightly
- 1/3 cup (40 g) all-purpose flour
- 3 cups (725 ml) whole milk, recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch
- 7 oz (200 g) Mature aged white cheddar, crumbled *see Note 2
- 3 oz (85 g) Sharp orange cheddar, or cold-packed cheddar, grated or crumbled, about 1 cup crumbled *see Note 2
- 1/2 teaspoon coarse kosher salt, little less if using table salt
- 1/4 teaspoon chili powder, (standard chili powder you would use for a pot of chili)
- 1/8 teaspoon garlic powder
Cheese and Chili Topping Option:
- 1/2 oz (15 g) sharp, aged or old cheddar cheese, grated, about 1/2 cup
- Pinch - 1/8 teaspoon chipotle chili powder, optional, for smokiness and heat. Adjust amount to taste, substitute paprika if you like, or just omit and just use the cheese
Crispy Cheese Topping Option:
- 1/2 cup (113 ml) Panko, dried bread crumbs or crushed soda crackers
- 3 Tablespoons (42 g) salted butter, melted
- 1/2 cup (113 ml) sharp, aged or old cheddar cheese, grated
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) (not fan assisted) 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, drain, rinse with cold water and drain 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) (not fan assisted) 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
- If you don't have a scale to weigh out the macaroni, it is about 2 cups worth. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended. It is important not to use too much pasta, or you will upset the pasta to sauce ratio.
- Look for cheese labelled "Mature", which is always white cheddar and sold in smaller blocks in the gourmet food section. Add to that a nice "Sharp" cheddar cheese. Again, it will usually say Sharp right on the label. It might be white or orange in colour.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!
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!!!
So glad you enjoyed it Hailey! Thanks :)
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!
Thanks Dolly and yes, that’s happened to me, too (the eating from the pot thing :)
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
So glad you enjoyed this! It will always be my go-to mac and cheese :) Thanks!
Jennifer can I use almond or coconut milk in this recipie
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.
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!
Hi Kim, I think that would work. It will definitely need a bit longer in the oven from cold. Enjoy!
Easy to make for a 78yr old guy!
So glad to hear :)
Made this dish tonight and added a little chicken and broccoli. It was delicious and will be my go to Mac n Cheese recipe!
So glad you enjoyed this and yes, it’s been my go-to for many years now. Haven’t found one I like better :)
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.
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!
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!
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 :)
What are your thoughts about adding cream cheese to the cheese sauce?
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.
Oh my goodness the creamy, deliciousness. My kids would love this so much!
Thanks Karen and yes they would :)
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?
Hi Chelsey, you can just double the recipe and you’ll have plenty, especially if it’s a side dish.
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.
So glad you all enjoyed it, Erin :)
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.
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 ;)
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.
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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.
So glad you enjoyed it, Heather. My favourite!
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!
Glad you enjoyed it, Josie. Beecher’s uses penne for their famous mac and cheese.
Amazing page!
Yummy food!
Thanks Sandra :)
Perfect comfort food! looks so rich and satisfying, love the hint of spice too! :)
Thanks Viv. Yes, my daughter was fond on the chili powder. She puts extra on hers.
The recipe looks great! However, I’m confused about the pasta measurement, is it just 1 2/3 cups or the whole box?
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.
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!!
Glad you enjoyed it, Elizabeth.
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.
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 ;)
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!
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).
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.
Enjoy Bellini. I’m sure you’ll find some great cheese options at home, too.
Wow, this looks great Jennifer! You can never go wrong with good ol’ mac & cheese!
Thanks Liz. In this house, mac and cheese is the comfort food of choice. It cures what’s ailing, not matter what that is ;)