Worlds Best Macaroni Cheese Recipes

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Best Mac 'N Cheese Ever! image

This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!

Provided by CASS CLARK

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 15

Number Of Ingredients 11

cooking spray
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
½ cup butter, melted


  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  • Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g


World's Best Mac and Cheese image

It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder


  • Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
  • Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.


Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated


  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium


We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne


  • Preheat oven to 350; F. Set a large pot of water on high heat.
  • Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
  • The roux should be cooked and free of the flour flavor but still light in color.
  • Gradually add milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
  • Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
  • Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
  • Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
  • Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.


World's Best Mac & Cheese image

Everyone I make this recipe for swears it is the very best mac & cheese they have ever eaten. Don't let the fact that it looks complicated discourage you. It's actually very quick and easy to make. The only complicated part is getting the ingredients together!

Provided by Gerald Norman

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 1/2 cups sliced cremini mushrooms
1 1/2 cups sliced shiitake mushrooms
2 tablespoons oil or 2 tablespoons bacon fat
1 1/2 tablespoons sherry wine vinegar
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed
4 ounces herbed chevre cheese (goat cheese)
4 ounces sharp cheddar cheese (shredded)
4 ounces parmigiano-reggiano cheese (separated into two 2 oz piles)
1 tablespoon fresh thyme
2 teaspoons fresh rosemary, minced
1 teaspoon fresh sage, minced
3 tablespoons white truffle oil
1 teaspoon red pepper flakes
1/2 cup panko breadcrumbs (Japanese bread crumbs)
10 ounces pasta (elbow, or whatever you prefer)
kosher salt
fresh cracked black pepper


  • Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or bacon grease over medium heat. Once oil is hot, add mushrooms to the pan and saute for 7-10 minutes or until fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of Kosher Salt and Black Pepper then deglaze the pan with the Sherry Vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
  • Now time for the cheese sauce! Add 4 tbsp butter to a medium sauce pan. Place the pan on the stove over medium heat. Once the butter is melted, whisk in 4 tbsp all-purpose flour. Whisk for about 30 seconds, just long enough to lose the raw flour taste but not long enough for the flour to caramelize. Add the thyme, rosemary, sage and red pepper flakes. Continue stirring to allow the herbs to saute for about 30 seconds. Slowly pour in the warm milk while whisking continuously so the roux and milk incorporate smoothly with no lumps. (HINT: Sometimes removing the pot from the heat source while you stir in the milk will help reduce the possibility of lumps forming.) Allow the mixture to come to a low simmer, stirring occasionally, until thickened.
  • While waiting for the sauce to simmer, start the pasta. Liberally salt the pot of boiling water. The water should taste very salty for best results. Add the pasta to the water and cook for a minute or two less than the suggested time on the pasta package so that the pasta is very firm, because you will be baking it later and you don't want it to get too soft.
  • Once your sauce has reached simmer, stir in the chevre, cheddar and half (2 oz) of the parmigiano reggiano cheeses. Add truffle oil and slowly stir until the sauce is smooth, with all cheese melted. Remove from heat. Add salt and pepper to taste.
  • In a small mixing bowl combine remaining parmigiano reggiano and panko.
  • Remove the pasta from heat and strain immediately making sure it is well drained. Return to empty pot or use a large mixing bowl to toss the pasta, cheese sauce and mushrooms. Place mixture in a deep glass or ceramic loaf pan, spreading evenly. Sprinkle the Panko/cheese mixture over the top, coating evenly. Bake on upper shelf of the oven for 15 to 20 minutes, or until the top is golden brown and cheese sauce is bubbly. Remove from oven and allow to sit for 10 minutes, then serve and enjoy the best mac & cheese you'll ever eat!



Categories     Potato

Number Of Ingredients 17

ᅠ24 oz Cellentani (Barilla)
4 T. butter
4 cloves garlic, chopped fine
4 T. all-purpose flour
1 1/2 T. dry mustard
2 bay leaf
2 sprig fresh thyme
1 C. milk
4 C. half-and-half
1 1/2 T. Worcestershire sauce
1/2 tsp. hot pepper sauce
4 C. grated French Gruyere cheese
2 C. grated Swiss Fontina cheese
1 C. grated Parmigiana-Reggiano cheese
Kosher salt and freshly ground black pepper to taste
Crispy Topping (recipe follows)
4 T. butter, room temperature, for greasing dish


  • Cook macaroni according to package directions, drain and let cool. To make sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté 20 seconds. Add flour and cook, stirring with a wooden spoon, 1 to 2 minutes; do not brown. Add mustard, bay leaf and thyme and whisk in milk and half-and-half. Bring up to a boil while whisking, add Worcestershire and hot pepper sauce and simmer slowly about 20 minutes. Strain through a medium strainer, add the cheeses and mix until smooth. Season to taste with salt and pepper. Prepare crispy topping. Preheat oven to 375 degrees F. Butter a 13 x 9-inch baking dish (for half this recipe). Drain pasta and put bck in pot, add sauce and mix gently, let sit 15 minutes to get into pasta. Then place mix in baking dish and top with crispy topping. Bake in preheated oven 20 to 30 minutes until golden and bubbly. Serve immediately. Makes a boatload. Crispy Topping: 3 C. coarse bread crumbs 1/2 C. (1/2 stick) melted butter 1 C. chopped parsley Salt and pepper to taste In skillet, sauté bread crumbs lightly in melted butter until lightly browned. Add parsley and season with salt and pepper. NOTE: This can be prepared ahead of time.


The Best Baked Mac & Cheese Recipe Ever image

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Provided by Kare for Kitchen Treaty

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika ((plus more for sprinkling on top))
2 1/2 cups 2% milk
3 cups shredded medium cheddar cheese ((approx. 12 ounces) **)


  • Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
  • Preheat the oven to 375 degrees Fahrenheit.
  • To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
  • Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
  • Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
  • Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
  • Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
  • Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving


Categories     Sauce     Cheese     Side     Bake     Kosher

Yield serves 4 as a side dish

Number Of Ingredients 15

6 ounces penne
2 cups Beecher's Flagship Cheese Sauce (recipe follows)
1 ounce Cheddar, grated (1/4 cup)
1 ounce Gruyère cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle chili powder (see Note)
Beecher's Flagship Cheese Sauce
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semihard cheese (page 23), grated (about 3 1/2 cups)
2 ounces semisoft cheese (page 23), grated (1/2 cup)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
(makes about 4 cups)


  • Preheat the oven to 350˚F. Butter or oil an 8-inch baking dish.
  • Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
  • Combine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chili powder.
  • Bake, uncovered, for 20 minutes. Let the mac and cheese sit for 5 minutes before serving.
  • Beecher's Flagship Cheese Sauce
  • Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes.
  • Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
  • Add the cheeses, salt, chili powder, and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to 3 days.
  • This sauce reheats nicely on the stove in a saucepan over low heat. Stir frequently so the sauce doesn't scorch.
  • Make Ahead
  • This recipe can be assembled before baking and frozen for up to 3 months-just be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.
  • notes
  • One-half teaspoon of chipotle chili powder makes a spicy mac, so make sure your family and friends can handle it!
  • The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed.

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Set aside in a small dish and add a small amount of each cheese. Add the remaining cheese and mix together. Continue stirring until the cheese is melted. Turn off the heat once the cheese is melted. Add the elbow pasta to the cheese sauce. Place the macaroni and cheese into a large casserole dish / a 13 x 9 pan. Topping:
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Top Asked Questions

How to make the best macaroni and cheese?
World's Best Macaroni and Cheese! Still searching for what to cook ? 1. Heat oven to 400 degrees F. 2. Grease a large casserole dish (3 to 4 quarts or roughly 9"X13" pan). 3. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking).
When did they start making macaroni and cheese?
These ancient recipes weren’t quite like the macaroni and cheese we enjoy today, but they weren’t far off either consisting of fresh hand-cut pasta sandwiched between butter and cheese. It wasn’t until the late 1700s that modern day mac and cheese recipes were implemented, and the rest is history.
Can you make Mac and cheese in the microwave?
One more reason to love your microwave: this recipe for oh-so-creamy macaroni and cheese. And, you only need one bowl! Sliced tomatoes make a refreshing addition to Ina Garten's mac 'n' cheese.
How to make the creamiest Mac and cheese sauce?
This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for: The roux (equal parts butter and flour) is whisked together until bubbly and golden. Whisk in cold milk – not warm – to prevent the flour from clumping.

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