THE Mac and Cheese

I know, I know.  I’ve claimed before to have the perfect mac and cheese recipe.  And I really thought I did.  And to some members of my family, it still is the favorite.  The former recipe is the kind that is baked with eggs and therefore is a meal unto itself.

This one is the one I make to go along with fried chicken or Hammy Sammies or Beef Roast Sandwiches.  Heck, this would make a PBJ look great.  You could also easily add chunks of ham and make it a full meal.  Add some bacon or crab if it floats your boat!  The possibilities are endless.


This one has become my frenemy.   It is why I exercise.  I both love and despise it.

It took me awhile to perfect it.  I’m super sorry to the friends I tried it out on before I got the seasonings quite right.  We’re there.  It’s now safe to eat.

And it’s EASY.  The only bummer is the tired hand you’ll have from grating all of that cheddar.

Boil your choice of pasta (I love cavatappi ’cause it’s just so fun) in water salted with a teaspoon of salt until al dente.

While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat.  Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.

Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth.  Add in 6 cups freshly shredded Cheddar (I use white or sharp).  You can mix your cheeses if you’d like.  Last time I made it I substituted in one cup of Gouda for one cup of the Cheddar and my husband declared it the best yet.  I’ve also added in Parmagiano/Reggiano as well.

Add in 1 T. salt and 1 T. pepper.  It’s a lot of spice, but you’ll need it.  If you’re not huge pepper fans cut that down a bit, but you need the full amount of salt for this amount of pasta.  I use Kosher or sea salt which are actually quite good for you.

Put the whole mixture into a buttered 9×13 pan.

In a small skillet, melt 2 T. butter over medium heat.  Add in 1/2 c. panko bread crumbs.  Stir constantly until golden brown.  Sprinkle over the macaroni.

Bake in a 325 degree preheated oven for 12-15 minutes.

Hot, cheesy perfection.


THE Mac and Cheese Grocery List

1 lb. pasta

1/2 c. butter

1/2 c. flour

4 c. milk

6 c. sharp or white Cheddar (substitute in some Gouda or whatever trips your trigger.

1 T. Kosher or sea salt

1 T. pepper

2. T. butter

1/2 c. panko bread crumbs

58 thoughts on “THE Mac and Cheese

  1. My mouth waters! I’m stuck on the iPad this week, but will be pinning this later! I’m a sucker for carbs and cheese.

  2. We are halfway through making this dish and we are already in love!! This dish is perfect for us college students!! Thank you!!

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    • Good question! I will update the recipe with that info. I guess it depends on if you are serving it as a side dish or a main dish. And, of course,appetite size. :o)
      I would say as a side you can definitely serve 8-10. As a main dish, 6-8.
      Thank you for commenting. Hope you enjoy!

  4. Awesome. Ive made so many versions of homemade mac and cheese and this was definitely one of the best. Only thing I did different is I didnt add salt because my family likes ham in theres so that was salty enough. Easy too!

    • Colleen! What a huge compliment you gave me–not only to try my recipe, but to take the time to comment! And one of your favorites, wow! Mine, too. :o) I love the thought of ham in this. Or bacon. Or lobster. Or mushrooms. Mmmmmmmm…the possibilities are endless!

  5. Hi:-) I am having a white Christmas party and I am serving 20 people.This will be a side dish and I was wondering if I can make it a day ahead without the last step of baking and bake it just before serving? Or should I prebake a day ahead and just reheat for the party?

    • Hi there! What a great question! Unfortunately, I don’t think you’ll like the answer. So far, I’ve never met a yummy reheated Mac and cheese. It just always ends up separated and kinda greasy. The cheese sauce is just best fresh. If at all possible, I would make it fresh if I was you.
      Thanks for trying my recipe and for the comment! Good luck and merry Christmas!

      • Speaking of reheating mac and cheese. Have you ever tried frying it? I make extra just to have some to fry. Take a skillet, spray with non stick, put a layer of leftover mac and cheese in it, fry on medium heat until the bottom is brown and crusty, turn it over and do the other side. It browns beautifully because of all the fat in the sauce. The brown around the edge of the casserole was always my favorite part and now I can have a whole plate of brown and crusty mac and cheese. Enjoy!

        • That is positively genius! I HAVE tried fried mac and cheese. In fact, I’ve driven hours to stuff my face with it at my favorite little hot dog stand in the middle of nowhere! Be assured I will be trying your fabulous idea! Ohmygoodness, I can hardly wait!!!

  6. i needed a receipe just like this for my fussy granddaughter, pasta is the only food she will eat besides ice-cream, at least this is healthier than kraft dinner, thank you.

  7. Thank you for sharing this recipe. I’m going food shopping and I am going to make this. Can’t wait. :) Have a safe and happy NewTears eve.
    Carol L
    Lucky4750 (at) aol (dot) com

  8. Found you on Pintrest. great mac and cheese- perfectly creamy without being too fussy and over the top! My husband has had a rough week, this was the comfort that he needed. Thanks

    • I LOVE when what I make can comfort someone I love. I must admit, it flatters me greatly that you tried my recipe, and makes me the happiest blogger that you took the time to compliment my recipe. Happy New Year!!

  9. Kosher salt and domestic and European sea salts are exactly the same nutrition, salt content as table salt. Check the labels.

    • Thank you for your comment. There are many differing opinions about different salts and a lot of info out there. I am still reading (the jury is still out), but I do believe we need sodium in a different way than what we’ve been told all along.

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  11. Made this with half cheddar and half pepper jack for a kick…2 cups 1/2 and 1/2 and 2 cups 1% milk & loved it! I didn’t think i could tackle homemade and have it taste good…thanks for the easy steps!

    • I’m absolutely thrilled that you tried it and liked it! The cheeses are fun to play with to add different flavors. Good for you for mixing it up!
      I used to be intimidated too, but it’s kinda hard to mess up cheese sauce and pasta!
      Thanks for taking the time to comment! :o)

    • Rick…you rock! Thanks for making it and commenting! After a day of blog challenges (working on the technical side of things) I needed something uplifting! Made me happy. Thanks for that!

  12. OMG. I just made this and made the recipe accordingly for yes…22 people. not ONE pasta piece was left. I had four fighting to lick the bowl. You got a winner here girl! thanks for sharing! I’ll be making this one over and over!

  13. I have an awesome shred mix in the fridge right now that has mozzarella, provolone, sharp white cheddar and fontina. I intend to use this for the sauce then add some peas and pearl onions as well as some sauteed chicken. ..yummy

    • Yay! Another bout of PMS vanquished by good food! :o) I’m so very happy you tried it and liked it and let me know! Thanks so much, Molly!

  14. I made this yesterday for our family dinner and was a hit… I followed your tips using cream and the gouda cheese. Whenever we have family dinners one of my son in laws would bring the mac and cheese based on his mom’s recipe….
    This was easy and creamy… loved it….thanks

    • It’s always a risk bringing the new recipe to the table, isn’t it? I felt a sigh of relief hearing that it went over well and that you found a hit! It never fails at my house either! ;o)
      Thanks for trying my recipe and for letting me know that it was good!

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    • What a fabulous comment, Beckie! Best ever, eh? Woohoo! I’m flattered and so grateful for the compliment. Thanks for coming back here to leave such nice words! :o)

  17. This has become my perfect go-to Mac and Cheese recipe. Everyone loves it! I add bacon bits in it to after baking a few strips of bacon and crumbling it in. Thank you!!!

    • Bacon really does make everything better, doesn’t it? I’m beyond thrilled that you like my recipe and so grateful that you would return to let me know. Thank you so very much.

  18. Wow, I love it! I used Tillamook extra sharp white cheddar and a cup of Gruyere. And while I was at it, used fresh pasta over dried. Very rich, creamy and deliciously comforting! We were looking for the perfect side to go with pulled pork sandwhiches and this is a hands-down winner. Thank you! Perfectly seasoned too :)

    • This is the kind of review that reminds me why I do this. Katie, thank you for trying my food and adding such great suggestions! The possibilities for yummy options are endless. And thanks for the seasoning comment–it’s good to know I got that right. ;o)
      Many thanks and happy cooking!

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  20. My first time making baked mac and cheese from scratch and I have to say that it was fun to make and heaven in my mouth. The best comfort food ever!! Cant wait to make it for pot lucks, holidays or just cause. The possibilities are endless!! Thank you for sharing. I look forward to more of your recipes! xoxo

    • Sandra!

      You are so fabulous for taking the time to make my recipe and come back and say the sweetest things ever! I don’t know you, but I sure like you! :o)
      I’m glad you found my little site! Keep trying stuff and tell me what you think!
      Oh, and next time, try some different cheeses! My new favorite is a Havarti/Cheddar combo with ham! Oh, so very, yummy!

      Thanks for making my day happy!

  21. This was a very good recipe but was a little too cheesy for my preference. I will definitely keep the recipe but use less cheese next time! I also just used sharp cheddar so I am looking forward to switching up the cheeses! Thanks for the recipe!

    • Hi, Jo!
      Thanks for making my recipe and taking the time to comment! Is there such a thing as too cheesy? Haha! Certainly not at my house! Seriously though, it’s a good plan to change up the cheeses for different tastes. I usually sub in at least two cups of Gouda or Havarti. Last time I added bacon! YUM!!

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