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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese.  Not full of spices or fancy things, just plain ol’ gooey mac and cheese.  

So I developed this recipe and now I share it with you, friends.  Because you all deserve this bit of comforting yum in your life.  

You are so welcome.

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. | thatwhichnourishes.com

 

THE Mac and Cheese -- #1 Mac and Cheese on Pinterest! Classic, super cheesy mac goodness | thatwhichnourishes.com

This is the original picture that made THE Mac go viral!

This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches.  How about Loaded Roast Beef and Bleu Sliders?  You should probably check them out!  Heck, this would make a PBJ look great.  We love to add chunks of ham and make it a full meal. Add some bacon or crab if it floats your boat! Pulled pork with onions and barbecue sauce?  Oh good heavens!

The possibilities are endless.

Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham.  Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside.  How can you resist?

This recipe has gone viral since I first posted it.  If you’re visiting from Pinterest, please take a minutes and check my recipe index for hundreds of other great recipes!

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

Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of kosher 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.

Add in 1/2 T. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper.

(Originally, the recipe called for 1 T. each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty.  Please note that I have changed the numbers to reflect what works well as a general rule.  Start less and add more as needed to taste.  You can add it in, but you can’t take it out!)

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.comSlowly 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.  Keep whisking until the sauce comes just to a very low boil — it will take several minutes.  This is where it will thicken considerably.  If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right.  Remove from heat.

Grease a 9×13″ dish with butter and add the cooked pasta to the dish.

Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Just please skip bagged cheese.  Because of additives, it melts differently.  You will get the best result if you grate a block of cheese!

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.com

Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.  Then, stir the whole beautiful cheesy goodness together and make the topping. 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 pasta and cheese.

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

Hot, cheesy perfection.

Serves 6-8 as a main dish or 10-12 as a side.

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. | thatwhichnourishes.com

*I have received many questions regarding preparing THE Mac ahead of time.  It is my recommendation to make this fresh before serving.  Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven,  But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together.   Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it.  :o)

For Crock Pot tips, see the very bottom of this post!

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.com

 

THE Mac and Cheese
 
Prep time
Cook time
Total time
 
THE Mac and Cheese -- enough said
Alison:
Recipe type: Meals
Cuisine: American
Serves: 10-12 servings
Grocery List
  • 1 lb. pasta of your choice
  • ½ c. butter
  • ½ c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • ½ T. Kosher or sea salt
  • ½ T. pepper
  • 2 T. butter
  • ½ c. panko bread crumbs
Here's how...
  1. Boil pasta in salted water according to package directions.
  2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
  3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
  4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
  5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
  7. Sprinkle the breadcrumbs over the mac and cheese.
  8. Bake in a preheated 325 degree oven 12-15 minutes.

Crock Pot results:

I have tested THE Mac in the crock pot and I got some decent results! For those of you who need to buy a couple hours if you’re bringing THE Mac to an event without an oven, I found a way to work it! Make all of the elements of THE Mac — make the pasta, grate the cheese, make the cream sauce and stir it all together. Also, make the panko topping, but set this aside to add to the top before serving.

Keep this in your crock pot on low for about two hours. After that, stir it, set the temp to warm and be prepared to serve it as soon as possible since the longer it sits on warm, the more the sauce bakes in and you lose the creaminess that makes this spectacular. It still tastes delicious, but the texture definitely changes to be more like a traditional baked mac and cheese.

Please note that all crock pots are different and one that has a bit of a higher temp may dry this recipe out quicker! Keep an eye on it and be prepared to turn it down or off if needed. Again, fresh is best, but I hope this provides you an alternative if you need it!

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  1. jean says:

    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?

    • alisonsblogs says:

      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!

        • alisonsblogs says:

          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!!!

        • amy says:

          thats the way to do it but I also add a bit of milk and it brings the mac and cheese back to its glory

      • Betty Anne says:

        My daughter shared this recipe and it has become what I have been looking for for 40+ years. One of the things I love about it is that when there are leftovers, they reheat better than any other mac and cheese I’ve ever made or brought home from a restaurant — not separating or drying out.

        I am, for the second time, making today, baking and then reheating in the (gasp) microwave tomorrow for a potluck. My guess as to why it is so much better than any other recipe I have made is the way the roux is very well cooked before adding the milk. Thank you for a great recipe

        • alison says:

          Betty Anne! You made my day! Thank you so much for not only the sweet compliments, but helpful advice for others who try my recipe! We reheat ours, too. :o) Sometime, you really should try it fried. You just cannot even believe how good it is. I hope you let us know how the folks at the potluck like THE Mac as well! Many thanks and kindest regards…

    • Jenna says:

      I made this last year and prepared the sauce and the noodles ahead of time. I refrigerated them separately and then put it all together before it was time to bake the next day. Worked well for me! I’m about to do it again this year!

      • alison says:

        Hey, Jenna!
        Great advice! Thank you! I hadn’t thought to refrigerate them separately. Do you reheat each element before assembly or bake longer? Thanks so much for making THE Mac and stopping back by to let us know your technique. :o)

  2. nicole says:

    LOVE this stuff

  3. Colleen Maguire says:

    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!

    • alisonsblogs says:

      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!

  4. Lauren says:

    How many people does this serve?

    • alisonsblogs says:

      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!

  5. Kathy says:

    I LOVE pepper but 1 Tablespoon is way 2 much

    • alisonsblogs says:

      I’m sorry you found it too peppery, Kathy. This is how our family likes it. That’s why I made sure to say to adjust it to your liking. Thanks for trying and commenting.

  6. Becky says:

    Over the top Yummy!

  7. Katie says:

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

  8. Hannah says:

    This was seriously the best mac & cheese I have ever had! Thank you!

    • alisonsblogs says:

      And YOU, Hannah, just made my day! {I love it, too!} Thanks so much for trying it and commenting!

      • robert says:

        I’ have a culinary degree and by far Hands down best mac n cheese ever…everyone at the yacht club was raving about the mac n cheese

        • alison says:

          Seriously, Robert? I am honored that you tried it let alone liked it! I’m curious — did you stick to the recipe or try different cheeses? I’m stuck on a Cheddar/Havarti mix so next time, I would recommend that. Or, if you have leftovers, we love to fry it in coconut oil — good heavens, it’s good.
          Thanks for coming back to comment. You made my day.

          • kim says:

            Can you make this a day ahead refrigerate and then bake

          • alison says:

            Hi, Kim! I wouldn’t recommend it. Cheese sauce doesn’t reheat well and tends to separate and get a little greasy and icky. Though many folks have told me this is still good reheated as leftovers (and I agree), I would highly recommend making it right before serving it. The nice part is it doesn’t take too long to make! :o). Thanks for commenting and Happy Thanksgiving!!

  9. Misty says:

    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.

    • alisonsblogs says:

      I can so relate with the sucker part.

    • Belinda barber says:

      I made this today on a request for homemade Mac and cheese from my daughter and her friend. Omg!!! So delisious. I used sharp cheddar Gouda and gueyer and I put chopped prosciutto in the Panko added very yummy flavour to the crunch. Thank you for sharing

      • alison says:

        Mmmm…Belinda!!! Prosciutto in the panko! Neat idea! I’m so glad you loved it! You made me smile. :o)

        • Tara says:

          I’m also on a quest to the perfect mac & cheese and yours is very similar to the recipe I’ve been playing with. This one calls for nutmeg and cayenne sprinkled in. It’s a nice compliment to the cheese. Trying to recreate the best mac & cheese I’ve had from Dumont Burger in Brooklyn and I think I’m almost there!! Question, have you had any issues putting it in the oven? I’ve seen that it can sometimes dry it out a bit and it’s not as creamy/saucy anymore. Last time I just broiled it to melt the cheese on top.
          http://www.brooklynpaper.com/stories/30/5/30_05smacdown.html

          • alison says:

            Hey, Tara! Isn’t it quite the challenge to recreate something you ate at a restaurant and loved? I have places all over the world that have challenged me that way. It sounds like Dumont Burger is one to add to the list to try! My family isn’t too big on spices added to mac. I guess I’m not either, now that I think about it. I must be some sort of mac and cheese purist at heart. But, that’s the beauty of this recipe — it’s a great launching off point to add whatever floats your boat.
            As for having a problem with baking…no, I don’t have that problem here. The reason seems to be the plentiful cheese sauce. There seems to be enough to cover the pasta without leaving sad little crispy baked bits after baking. I hope you find it to your liking! Many thanks for stopping by! :o)

      • Curtiss says:

        Love love love those the cheeses together. I used the same cheese but I added a stone ground mustard & I used pancetta with smashed Doritos as a topping. It came out great.

        • alison says:

          Curtiss, I gotta say I would have never thought to use crushed Doritos! Way to think outside the box (or bag, I suppose)! :o) Super glad you like THE Mac! Thanks for stopping by!

    • shardae says:

      Is the sauce suppose to get thick before you pour it into the noodles also 12-15mins didnt do the job. Did I do something rong

      • alison says:

        Hi, Shardae. Yes, the sauce gets thick because you are making a roux, which when brought to the correct temperature will always thicken the milk. The Mac is already almost done by the time you bake it in the oven so once you’ve correctly made the cream sauce according to the instructions, it only needs 12-15 minutes in the oven. This recipe has been made thousands of times with really great results, so I promise it works. You may just need to practice making a roux and a cream sauce and it should come together for you! :o) Thanks for stopping by!

    • Beverly says:

      Is there a certain brand of cheeses? Like I went to meijer and found 5 different of each. Idk which brand is better.

      • alison says:

        Hi, Beverly! I think you’ll like this recipe no matter which brand you choose. It’s pretty forgiving. I DO think that you get what you pay for regarding quality when it comes to cheese. I always try to buy a hormone-free cheese (no rSBT given to cows) and in a perfect world, I would buy all organic. But, alas, we live in the real world and we do what we can, right? :o) Thanks so much for stopping by and for your question. Hope you love it as much as we do!

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As Seen In

Mac & Cheese

The

Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

THE
MOST PINNED MAC & CHEESE RECIPE ON PINTEREST

CHECK IT OUT

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