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"?
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
Recipe
Ultimate Creamy Baked Macaroni and Cheese
Ingredients
- 8 oz dried elbow macaroni, *see Note 1
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 cheddar, crumbled *see Note 2
- 3 oz Sharp orange cheddar, or cold-packed cheddar, grated or crumbled, about 1 cup crumbled *see Note 2
- 1/2 tsp coarse kosher salt, little less if using table salt
- 1/4 tsp chili powder, (standard chili powder you would use for a pot of chili)
- 1/8 tsp garlic powder
Cheese and Chili Topping:
- 1/2 oz sharp, aged or old cheddar cheese, grated, about 1/2 cup
- Pinch - 1/8 tsp 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:
- 1/2 cup Panko, dried bread crumbs or crushed soda crackers
- 3 Tbsp salted butter, melted
- 1/2 cup 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) 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) 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.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Susie M says
This recipe was great! Just the right amount of cheese - and I’m that person who adds extra cheese to everything!! Mixed it in with some ground beef at the end at my husbands request. Can’t wait for leftovers tomorrow :)
Jennifer says
So glad you enjoyed it, Susie :) Thanks so much!
Terrie says
I am planning on making this for a camping weekend, is it ok to put it in crockpot vs a oven? So many wonderful comments and can’t wait to try it ❣️
Jennifer says
Hi Terrie, when you say put it in a crockpot, are you talking about re-heating it that way (making ahead to take camping?) or to do the stove-top and then transfer to a crockpot to replicate the oven part? Either way, keep in mind that a crockpot with a lid is a steam-inducing moist environment vs. the dry environment of an oven. I think the only way to make the crockpot work is to not plate the lid on completely. Leave it ajar to allow the moisture to escape. Hope that helps. I've never done this, so I'm just guessing :)
Terrie says
Jennifer, thanks for the speedy reply!!! I do plan on making it in avdvance then transferring it to a crockpot. Thank you for the tip of leaving the lid off set. I will let you know how it turns out!
Colleen says
This is the best macaroni & cheese recipe I’ve ever made. I’ve been on a quest to find the one. I didn’t have Panko crumbs so I subbed crushed croutons. It was so easy and quick to make. Thanks for the detailed recipe. The side notes were very helpful.
Jennifer says
So glad you enjoyed it, Colleen :) Thanks so much!
Christine Stam says
I added 3 oz. Smoked gouda to mine. Delicious!
Jennifer says
Sounds delicious, Christine! Thanks so much :)
Sherri says
Amazing, Amazing
Made six , cooked three only, can I freeze the other three? I didn’t cook the other three.
Jennifer says
So glad to hear, Sherri and yes, you can absolutely freeze it unbaked. Just bake from frozen, allowing extra cooking time, of course. Thanks!
Suzy says
Hi! I'm so excited to make this for a birthday dinner next week. I just have a measurement question. I'm getting confused converting to UK measurements. Mostly the milk, every source gives me a wildly different answer so I was wondering if you could tell me how much a Canadian(?) cup is in milliliters? Or, I actually have UK measuring cups, do you think if I used UK cups it would work as the ratio would be the same? Thanks in advance!
Jennifer says
Hi Suzy and no worries :) Just went to my kitchen and measured it out. 3 cups = 725 ml in my large measuring cup. Enjoy!
Suzy says
Thank you so much, I really appreciate it!
Karen says
Can you freeze this? I divided the recipe into 2 dishes. Thx
Jennifer says
Hi Karen and yes, it should freeze just fine :)
Joni says
I made 1/2 of a recipe in 2 small cast iron skillets and served with our left over ribs. Delicious exactly as written. Thanks for another winner 😊
Jennifer says
So glad you enjoyed it, Joni :) Thanks so much!
Marlene says
Hi Jennifer.
Totally an amazing dish. For the 7oz of the white cheese, I didn’t know how much to shred...I shredded 1 cup (used Balderson) and for the 3oz of the McLaren, I shredded 1/2 of the tub...not the easiest to shred. So, are my measurements okay? Will definitely make it again, actually I want to make more now. Thanks
Jennifer says
Hi Marlene and glad you enjoyed it! For the McLaren, it used to be about 1/3 of the tub, then they started making the tub smaller, so now it's probably somewhere between 1/3 and 1/2 of the wheel. You don't need to shred it, just crumble it into smaller pieces. For the cheddar, I use the Coastal cheese, which is sold in 7 oz (200g) chunks, so I just use the whole chunk. I don't shred it either, but just crumble it into smaller pieces. So you might have been a little light with just 1 cup of shredded. 7 oz is probably about 1 3/4 cups-ish. Hope that helps when you make more :)
Marlene says
Hi Jennifer.
Yes, your info definitely helped. Correction on my part, I didn’t shred the McLaren’s cheese. I tried to break it into small pieces. Found it really stuck to my fingers. Thanks again. Can’t wait to make it again.
Jennifer says
Yes, that McLaren's can be sticky, but it melts quite nicely, so even if you break it into 3 or 4 smaller pieces, it shouldn't be a problem.
Suzanne Hicks says
Jennifer, I just made this (again!) a few days ago and I used 1/2 of the new, smaller, McLaren tub; it turned out perfectly!
Jennifer says
Good to know, Suzanne! Thanks :)
Suzanne Hicks says
My DH makes a mean stovetop mac and cheese, and I've always deferred to him in this department. I, however, started making this about five years ago and am still well and truly impressed by the end product. Neither DH nor I like a glunky baked mac and cheese (ICK) and we don't like a crumb topping; this is probably why we both love this! I have never had a problem getting the Coastal cheddar, but, lately, sourcing the Imperial has been difficult. It is a little pricey, but a small portion goes a long way. Take the time to find the suggested cheeses and you will not be disappointed!
Jennifer says
So glad to hear, Suzanne! I was never sure how many people sought out these cheeses and I'm so glad you did. It really is such a great combination :) Thanks so much!
Max says
BEST mac 'n' cheese EVER !!!
Thank you so much for this !!!
Jennifer says
So glad to hear, Max :) Thanks so much!
Rina says
Hi ! I made this max and cheese the other night for a Christmas side and everyone loved it !!! I did substitute the chili powder for clubhouse Cajun seasoning and used baldersons extra Canadian white cheddar block and wow let me tell you . Delicious . However decided not to bake it the second time of making it and soo yummy !!!!!
Jennifer says
So glad you enjoyed it, Rina! Thanks :)
Amé says
I made this recipe and LOVED it. Modified some stuff, just for personal preference: 1. added about 1/3 less old white cheddar and replaced with some Velveeta cheese for texture & the classic “mac’n’cheese” taste, without it being overpowering. The cheddars are still the stars of the show.
2. Added little chunks of cooked bacon on top with the cheese and Chili powder before putting in the oven. This added amazing flavour and crunchy texture.
Highly recommend! A great classic recipe you can use and modify to fit your tastes!
Jennifer says
So glad you enjoyed it. Sounds great! Thanks so much :)
Charles Daily says
I live in New Zealand and we don't really have "Whole Milk" here.
Can I use 2% milk? Or should I use fresh cream?
I'm really excited to try this!!
Jennifer says
Hi Charles, if you can, you want to use "Full Fat" milk (3 - 3.5% butterfat). I suspect you probably have it there, it's just called something else :) In a pinch, go ahead and use the 2%. Enjoy!
Amy says
I want to make this tonight but I live in Canada and we don’t have whole milk here, what can I use to maintain the creamy sauce?
Jennifer says
Hi Amy, I live in Canada, too :) Whole milk is Homo milk (3 - 3.5% b.f.) that you can get at any grocery store. Enjoy!
Greg says
Hi Jennifer! Just wondering about the “chili” seasoning. Some are mixed with cumin, oregano, etc. Or is it just straight chili powder from ground chili peppers. Thanks and future review forthcoming.
Jennifer says
Hi Greg, I have always just used the regular "chili powder" in my spice rack, which does contain other ingredients such as cumin etc. and it works just fine. Straight chili powder such as cayenne, would be too spicy here I think and alternately, paprika would be too mild and sweet. Also, the addition of chipotle chili powder on top adds a bit more more pure chili flavour, with an added smokey note.
Greg says
Thanks for clarifying Jennifer. Not all “chili powders” are created equally.
Rachel says
Hello! I’ll be making this for Thanksgiving dinner! I have a 10” cast iron (honestly may be 12” I’ll have to look!). If it is either of those, do you recommend doubling the recipe or possibly adding more noodles?? What do you recommend? Thank you!!
Jennifer says
Hi Rachel, I would probably 1.5 or double the recipe, just to be sure you have enough. If you have extra after filling your skillet, you can freeze it unbaked and enjoy later. I wouldn't just add more noodles, as you will throw off the balance of noodles to sauce in this ultra creamy version, which is what makes it delicious, in my opinion :)
Jessica says
This was fantastic and replaced my standard Mac & Cheese recipe.
I made it Halloween night, baked it in a cast iron pan and my husband and I devoured it with a bottle of Chardonnay.
I wouldn’t have changed a thing and you were spot on that you have to spend the time incorporating the milk. It makes all the difference!!
I’ve sent this to 4 friends already.
Simply put it was perfect for how I want a Mac & Cheese recipe to taste. Thanks for sharing it.
Jennifer says
So glad you enjoyed it, Jessica and lovely with the Chardonnay :) Thanks so much!
Joanne says
Can the sauce be made ahead, gently reheated without going grainy? Just thinking if i assemble everything ahead the pasta might absorbe too much of the sauce so iam thinking of preparing everthing day before and and assemble when ready to bake it.
Jennifer says
Hi Joanne, I can't say for sure, as I haven't tried it that way. I usually bake it off right away and re-heat left-overs. It should be fine, but I don't know if I'd re-heat the sauce on the stove-top (if that was what you meant by gently reheating). I might be more inclined to just mix it together cold (cold pasta/cold sauce), then pop into a cold oven and let it start warming with the preheat. Then bake off as needed. May need more time than specified. Just a thought.
Brit says
Hey Joanne. This is exactly what I want to do! Did it work out for you?
Nancy says
This is the best! Creamiest, cheesiest macaroni ever. I've been making it for two or threes years now and it is the only one I make now.
Jennifer says
So glad to hear, Nancy :) Thanks so much!
Jen says
It turned out to be delicious and yummy. Thank you for the amazing and yet simple recipe and instructions.
Jennifer says
So glad to hear, Jen! Thanks so much :)
Billy the Cook says
Best Mac & Cheese ever! Reheated for lunch today in a double boiler for 40 min, just as good as the first serving.
Jennifer says
So glad you enjoyed it! Thanks so much :)
Lorelei says
This was fantastic! I used a really nice extra old white cheddar and gave it a squirt of yellow mustard and 1/8 tsp of onion powder as well. My husband absolutely raves about it!!
Jennifer says
So glad to hear, Lorelei! Thanks so much :)
Gary says
Awesome creamy Mac and cheese!!
Jennifer says
So glad to hear, Gary :) Thanks!
Mike Kinsman says
You are right about this recipe. I sprinkled panko bread crumbs on top with grated cheese (grand kids request)I also used 4 cups of macaroni and doubled you ingredients amounts. They raved about the flavour. Great recipe.
Jennifer says
So glad you all enjoyed it! Thanks Mike :)