Tessa’s Recipe Rundown
Taste: Cheesy, nutty, buttery, and all around just oozing with savory flavors.
Texture: This is the best part of mac & cheese, right? The cheese sauce is oh-so rich, thick, silky, and creamy, the pasta is al dente, and the breadcrumb topping is crisp and crunchy.
Ease: Making cheese sauce from scratch can be a little intimidating but it’s so worth the effort.
Pros: Ultimate comfort food recipe.
Cons: Dirties quite a few dishes and is not exactly an everyday dish, but it makes it all that much more special.
Would I make this again? Absolutely.
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This Ultimate Macaroni and Cheese Recipe is my favorite mac and cheese of all time.
According to my parents, I was a pretty picky eater as a little kid. Apparently, when I was a toddler, the only things I liked to eat were pears, grilled cheese, and macaroni and cheese.
At least I liked one fruit? It’s funny because I rarely eat macaroni and cheese these days.
I decided I needed to remedy this by making my ultimate version of macaroni and cheese – because really, what’s better than carbs loaded with a creamy cheese sauce and topped with more carbs in the form of breadcrumbs?? Not much.
This mac & cheese recipe beats the boxed version by miles, and I grew up eating the boxed version. It’s nostalgic to me. My favorite part was squeezing the ultra-yellow cheese out of the foil packet. Gross, but nostalgic.
This recipe replaces that squeeze cheese with high-quality extra sharp cheddar, Gruyere, Jarlsberg, and fontina cheese. Don’t skimp here because really, what’s mac and cheese without the taste of great cheese??
This recipe is straightforward and simple, but there are so many ways you can switch things up. I’ve listed flavor customization ideas as well as tips for making the BEST baked macaroni and cheese right below.
Tips for Baked Macaroni and Cheese Recipe
What is the Best Cheese to Use For Macaroni and Cheese?
This recipe uses FOUR different kinds of cheese for the cheesiest, most indulgent macaroni dish ever. The combination below yields the best taste and melty-rich texture. Feel free to experiment with your favorite shredded cheese. Mozzarella or Gouda would also be delicious in this homemade mac.
- Extra sharp cheddar (tastier and meltier than younger cheddars)
- Gruyere
- Jarlsberg
- Fontina
Be sure to shred your own cheese. Pre-shredded cheese contains ingredients to prevent the shreds from clumping together, and these ingredients prevent it from melting as beautifully as freshly shredded cheese. I love to use the grating attachment on my food processor to make quick work of shredding the cheeses. If you don’t have a food processor, a regular box cheese grater will do just fine.
Do I Have to Use Macaroni? Can I Use a Different Pasta?
I typically use elbow macaroni, but feel free to switch up the pasta type for something of similar size and shape.
How do You Keep Macaroni and Cheese Creamy?
- Don’t skimp on the milk or butter as those ingredients help keep the cooked macaroni ultra-rich and creamy.
- Use full-fat milk for creamiest results.
- Also, avoid overbaking, as that will dry out your mac and cheese.
Is a Roux Necessary for Mac and Cheese?
Absolutely. This is how the cheese sauce develops its thick texture. Without a roux, mac and cheese sauce would just be runny.
What Can You Add to This Macaroni and Cheese Recipe?
- Chopped jalapeno peppers or hatch green chiles
- Bacon crumbles
- Lobster!
- Shredded pork or chicken
- Chopped sausage
- Caramelized onions
- Top with Sriracha or chipotle Tabasco sauce
Alternate CHEEZ-IT Topping for Mac & Cheese
For a super nostalgic alternative to the herb Panko topping in the recipe, try this fun Cheez-It cracker topping instead. I swear adults will love it even more than the kids.
- 1/2 cup Panko bread crumbs
- 3/4 cup original Cheez-It crackers
- 2 Tablespoons (28 grams) unsalted butter, melted
Pulse Cheez-It crackers in a food processor until coarse crumbs, or crush in a plastic bag with a rolling pin or mallet. Mix Panko bread crumbs, Cheez-It cracker crumbs, and melted butter in a small bowl until combined. Sprinkle bread crumb mixture evenly over the top of the macaroni and cheese, and bake as directed.
How to Make Mac and Cheese Ahead of Time
If you’re planning on serving this to company, cook the pasta noodles but shave a minute or two off the normal boiling time to leave them very al dente. Make the sauce as the recipe directs and let it cool completely. Toss the noodles in the sauce and place in the casserole dish as directed. Cover tightly and refrigerate for up to 2 days. Pull directly from the fridge and proceed with the recipe as written, topping with the Panko mixture and baking, adding a minute or two to the cooking time.
How to Store Macaroni and Cheese
Although leftovers won’t have the same crisp texture to the topping, they can be stored in an airtight container in the fridge for up to 4 days.
Can I Freeze Mac and Cheese?
Yes! Follow the same steps as above for preparing ahead of time. Store the un-topped, unbaked dish in the freezer in an air-tight container for up to 2 months. Let defrost in the fridge overnight before proceeding with the recipe as written.
More Cheesy Recipes You’ll Love:
- Garlic Parmesan Soft Pretzels
- Copycat Red Lobster Cheesy Garlic Biscuits
- Beer Cheese Dip
- No Knead Pizza Dough
- Cheesy Green Bean Casserole with Bacon
Check Out These Side Dish Recipes Too:
- Potato Salad
- Easy Cornbread Recipe
- Homemade Hawaiian Rolls
- Crowd-Pleasing Sweet Potato Casserole
Ultimate Macaroni and Cheese Recipe
5 from 10 votes
Yield: 6 to 8 servings
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Review Print
This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Comfort food perfection and so easy to make!
Ingredients
For Macaroni & Cheese:
- 1 pound elbow macaroni
- 1 quart (4 cups) whole milk
- 1 tablespoon Kosher salt (Diamond Crystal)*
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon smoked paprika
- 1 stick (113 grams) unsalted butter, sliced
- 1/2 cup (64 grams) all-purpose flour
- 1 teaspoon red wine vinegar
- 1 egg, beaten
- 8 ounces (2 cups) extra sharp cheddar cheese, grated
- 4 ounces (1 cup) Gruyere cheese, grated
- 4 ounces (1 cup) Jarlsberg cheese, grated
- 4 ounces (1 cup) Fontina cheese, grated
For Topping:
- 1 cup Panko bread crumbs
- 1 tablespoon fresh thyme leaves
- 2 tablespoons (28 grams) unsalted butter, melted
Instructions
Preheat the oven to 375°F. Butter a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.
Meanwhile, in a small saucepan set over medium heat, warm the milk. Stir together kosher salt, black pepper, garlic powder, onion powder, ground mustard, nutmeg, cayenne pepper, & paprika in a small bowl, and set aside.
In a large saucepan set over medium-low heat, melt 1 stick of butter until melted. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 3 minutes, until thickened and smooth, and the sauce coats the back of a spoon. Whisk in the spice blend and red wine vinegar. Remove from heat.
Slowly whisk a spoonful of sauce into a small bowl with the beaten egg, to temper the egg. Add egg mixture into the sauce. Add in the cheeses, and whisk until cheese is melted. Stir in pasta, then pour into prepared baking dish.
Mix panko bread crumbs, fresh thyme leaves, and melted butter in a small bowl until combined. Sprinkle bread crumb mixture evenly over the top of the macaroni and cheese. Bake in the oven for 35 minutes, or until bubbling and browned. Remove the macaroni and cheese from the oven and let rest for 5 minutes, before serving.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*If using Morton Salt kosher salt, use 1 1/2 slightly heaping teaspoons.
This recipe was originally published in 2014 and was recently updated with new photos and recipe improvements in 2022. Photos by Joanie Simon.
