THE Mac and Cheese

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 that she could make herself.  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.


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.  You could also easily add chunks of ham and make it a full meal.  Add some bacon or crab if it floats your boat!  Pulled pork?  Oh good heavens! The possibilities are endless.

Our favorite combinations are a Havarti (2 cups) Cheddar (4 cups) 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.  Oh, good heavens…


[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!]

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

And it’s EASY.  The only bummer is the tired hand you’ll have from grating all of that cheese. You can, however, use your food processor to grate partially frozen cheese!

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

Add in 1 T. salt and up to 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 or my new favorite Real Salt.  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.  Keep whisking until the sauce comes to a simmer and thickens considerably.  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. Some favorites with Cheddar are Havarti and Gouda.

mac and cheese

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.

mac and cheese2

Then, stir the whole beautiful cheesy goodness together and make the topping.

mac and cheese3

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 325 degree preheated oven for 12-15 minutes.

Hot, cheesy perfection.

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

mac and cheese4

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

1 T. salt

1 T. pepper

2. T. butter

1/2 c. panko bread crumbs

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366 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.

    • 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

        • 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.

          • 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)

      • 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.

        • 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!

    • 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

      • 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!

      • 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

        • 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.

          • 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!!

  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!!

  22. I’ve been making approximately the same recipe for years but with only 2 cups of cheese. I tried this last night and it was so much better than what I’ve been making! I had leftovers today and I must say, it was almost as good as it was fresh out of the oven. It reheats so well and it was still creamy. Thank you!

    • I’m so glad you liked it, Mellisa! And I’m super glad you liked it reheated! Lots of cheese is the key, I’m sure to its creamy deliciousness. Thanks for trying it and taking the time to comment!

  23. First of all, the choice of using cavatappi was awesome. That is the perfect pasta for this dish. I’ve used ziti in my mac and cheese, will not use it any more. And on that note, in my former mac and cheese, I only really used cheddar….don’t think I will use just that anymore.

    The amount of liquid goodness to the pasta was spot on, my family loved it. I used white sharp cheddar, muenster and an italian blend pre-shredded package. Just the sight of it when I scooped out the first dish was mouthwatering. I tried to be good cause I’m on the perpetual diet but I couldn’t stop picking at it long after dinner time.

    My son wanted me to put shredded bacon on half of it which I did and it made it even better, give it a try.

    Thanks for sharing, will definitely ditch my old recipe and use this one from now on!!!!

    • I just found your amazing comment in my archives. I try to respond to each and apologize for missing this somehow! I pretty much love every word you said, so thanks for that! And for taking the time to make my food and tell me it was great.
      I hope you still make and love it! Best wishes! :o)

  24. I assume the pasta goes in after the cheese? This is in my oven right now, but 12 mins at 325 doesn’t seem even close to ready. Most of the other recipes I know instruct to bake until bubbly, is that not the case here?

    • I apologize if the directions weren’t clear. You are making a cheese sauce and mixing it in with the cooked pasta. Since everything is hot, it doesn’t need to bake as long as a lot of recipes. Hot, gooey, and cheesy is what comes out of the oven! Thanks for commenting.

  25. Love this! A co-worker of mines made this and brought it to our potluck, and I must say this by far was the best mac-n-cheese I have ever tasted in life. I am going to try and bring it all together myself, but I’m nervous because this will be my first time.

    • Tell yourself, it’s making some pasta and adding in a cheese sauce. You’ve so got this! Take your time and just follow along. Thank you for the sweet compliments! Can’t wait to hear how it went!

  26. My bf has been suffering from migraines and so I decided to cheer him up and make an awesome dinner, he chose Mac and cheese so I searched it on Pinterest and found this and it is awesome!!!! Easy, inexpensive, and it cheered him up! I will for sure make this again!!

    • Well, this is definitely the first Mac and Cheese migraine fix I’ve heard about! :o)
      Tabitha, many thanks for trying my recipe and coming back to let me know you liked it. I hope you try lots of versions — different cheeses and such as you keep making it. If you’re like me, it will easily become a easy regular meal in your rotation. I hope your boyfriend feels better. Best wishes…

  27. This is by far the best ive ever tried. Surpassed my grandmothers hands down and that was the best before this. Not only is it a comfort food for pms as some ladies say but for me its the one food i am able to eat and eat and eat and keep down while prego. The taste and the texture is just right. The cheese just coats the tongue nice and havw the taste buds screamjng for more. U r a truly fantastic mac n cheese goddess. Thank you for sharing ur recipe!! Ur saving me in my pregnancy lol.

    • Hahahaha!! This is my favorite comment to date and one to beat all of you future commenters! Mac and cheese goddess, eh? That is FANTASTIC!! Perhaps I should rename my blog with that in the title! If you loved it, please repin it for me or share my website via Facebook and any other avenue. I’m trying to build my readership!
      BUT, I am saving a pregnancy, so what else really matters? That baby is gonna come out asking for cheesy pasta, I’m thinking! Best wishes to you and your sweet baby, and thanks for the laugh and recipe love. :o)

  28. First off, this recipe sounds delicious, so thank you for that. I’ll be making it tomorrow for my girlfriend and family before game time. Just want to be sure though the uppercase “T” refers to tablespoon in your measurements correct? With that much salt do you not salt the pasta water? Again, thanks so much for the recipe, really does sound good. :)

    • Thanks for trying my recipe, Chris! I hope your girlfriend and family love it as much as we do! Yes, the uppercase T is for Tablespoon. I do salt the water just a bit. Somehow, it’s just not too much salt for this recipe! If you’re concerned at all, just lower the amount a little. You may not even miss it. Hope all goes well! :o)

  29. Oh my goodness!! I made this tonight and it truly is the most delicious mac n cheese I’ve ever had! I halved the recipe and only used sharp cheddar since I didn’t have Gouda on hand but I already can’t wait to try it with other types of cheese!! Thank you for sharing your recipe.

    • Thank you for trying my recipe!! I am so happy you loved it! Most delicious, eh? Well, that reminds me why I’m doing this so thanks for that! Yes, try different cheeses. Add meat — bacon is our favorite! Play around with it. And if you do try a full recipe, put a little refined coconut oil (no flavor) in a nonstick skillet and fry it up until it’s golden on each side. Oh my. Sooo good! Thanks again for the compliments! :)

  30. Ok, after committing to lose 5 lbs( yeah brothers wedding at my house in 7 days) and after deep cleaning blinds, floor boards and the such I drank two glasses of wine and set out to make dinner with what we have on hand…humm….. Noddles various cheeses… Not really wanting to put the effort into chicken Marsala. I stumbled on this on Pinterest. Used leftover parmigiano Romano and a Mexican shredded cheese blend from Costco…. I seriously just licked the pot….. Mac is in the oven and I’ll be setting out clothes for an AM run…. Ummmm thanks! I kinda want to break down the oven door right now.

    • Haha! Girlfriend, you haven’t even gotten to the pasta yet! I am laughing so hard at the thought of you licking the pot! You’ve had a long day — far too much cleaning, I’d say. And I’m sorry, but it sounds like you’re going to have an even longer week. Run a little extra and make some more Mac in a few days. It’ll help. And if there are any leftovers tomorrow, fry that stuff up. Don’t worry, I’ll get you through…
      And afterwards, I’ve got chocolate ideas. 😉

  31. LOVE. I used a mix of Tillamook Vintage Sharp White Cheddar and gruyere, seasoned to taste (about 2t. salt, 2t. pepper, 1/4 t. fresh ground nutmeg and 1/4 t. smoked paprika), diced up some good quality ham in it and served it with braised greens (chopped brussels sprouts and kale) on the side. I can’t wait until Christmas when I get my yearly stash of Cougar Gold cheese – I have a feeling that will be amazing! Thank you for the perfect mac & cheese recipe.

    • Heather! You rocked the cheeses! Wow! I imagine this was over-the-top with your additions! Thanks for sharing them so others can have ideas on how to dress it up and try new things. I love that you loved it and I’m super grateful that you took the time to say so! :)

  32. It’s our two year anniversary, and since we had mac n’ cheese on our first date, it’s our tradition now! We’re saving money by cooking at home this year, and I really didn’t want to just make kraftdinner.. I’m not the greatest cook, but this looks so easy! I am so excited to make this recipe tonight.
    I’m sure my DBF will just LOVE it!

    I’m making this and baked salmon, Thanks so so much for sharing! You’re a gem!

    • Okay, you win for sweetest comment! Literally made me say, “Awwww!”
      I’m jealous of that dinner tonight! You’re going to make him one happy guy!
      Check out some of my other recipes. The goal of my blog is to simplify really good, nutritious food so that even if you don’t feel like you’re a great cook, you can learn to make yummy things and eventually you won’t say that anymore! :)
      You’ll do great tonight! Way to step out!

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  34. Alison, all I can say is WOW! Sitting here watching the 7th game of the World Series, and at the same time, enjoying reading all of the positive comments about your mac and cheese, this Gamma to six knows what she will have on her table the next time our family of 15 sits down for a meal! It has been such a pleasure to read reviews where people have actually made the dish, and then YOU have been so gracious to reply. I certainly am looking forward to preparing your recipe; my biggest problem will be deciding which cheeses to use :)

    • Ahhhhh…Diane…your comment made me smile! :o)
      My blog is important to me — an investment of myself — so each comment is a treasure! It amazes me that people take the time to come back here and let me know how they liked it and what worked for them. I cannot wait to hear how your family likes it! The cheese quandary…yes, it is a sad, sad problem to have, right? You will not go wrong with my favorite — 2 c. Havarti, 4 c. Cheddar. It’s our staple food around here.
      Thanks again, for taking the time to make an appearance. Best wishes to you and all those sweet grandbabies!

      • Hi, Jenny!
        That’s a really good question for which I don’t have a really great answer. A cheese sauce
        tends to change consistency and texture when it’s not served immediately. Technically, it’s possible, but I wouldn’t recommend it. It takes me about 15 or fewer minutes to throw together and 12-15 in the oven so I would say if you could adjust your plans to make it just before serving, you’ll be much happier with the results. Thanks for the great question! :o)

  35. Great recipe!! I made this tonight but made a few tweaks. I sautéed some diced onion before adding the flour. I just love the flavor of onion in the mixture. I also adding a couple bay leaves, a tsp. of mustard powder and a teaspoon of smoked paprika to the sauce. The mustard powder gives it a little tang and the paprika a fun splash of color and a touch of smokiness. For my cheese I did 2 cups of shredded Havarti and 4 cups of sharp cheddar. I love how versatile macaroni and cheese can be. I once saw a recipe make Mexican macaroni and cheese which is next on my list when I have a craving for Mac n’ cheese again!! I also doubled the topping. Thanks for an awesome recipe!!

    • Sounds like you really made this one your own! Thanks for all the ideas! I love this as a base recipe — great as-is or easy to add to. And you’re so very welcome for it! Hope you stick around and try some of my other recipes and come back to share ideas!
      Many thanks! :o)

  36. This recipe is going to be a definite keeper. I tasted the mac and cheese before I put it in the oven and was already impressed. I can’t wait to taste the finished product! Thanks for all your efforts in perfecting the recipe!

    • Julie!!! I sincerely thank you for the compliments! I look forward to hearing how it went over for whomever enjoyed it. :o)
      Tomorrow, try frying the leftovers in a non-stick skillet until each side is golden brown. There’s nothing quite like it!

  37. This recipe hit the spot tonight. Very easy to make, and delicious!
    I will be trying to work with this recipe to make it gluten free, as I have family and friends who are gluten sensitive.
    I will be sure to get back to you and let you know if it was success, or an epic fail.
    Thanks again for sharing your recipe.

    • Karen, I’m so excited about your comment for so many reasons! If you find a way to make this delicious AND gluten free, I will post how you did it on the blog post! Many thanks for trying it, commenting, and your research! :o)

    • Hi, Audra! If the flavor was good, perhaps you inadvertently added to much flour? That would be the only thing I can think of that would make the sauce too thick. The end result SHOULD be a creamy, cheesy sauce that is nice and thick, but in a good way. :o)

  38. I made this tonight and the taste was DELICIOUS! However, please help!! I don’t know where I messed up, but my cheese sauce was a little chunky? I’m not sure how to describe it but the texture just seemed so off.. I guess you could say that it was more like the texture you get when you melt pre-shredded cheese that has that weird coating on it. I used freshly grated shredded cheese so I don’t know where I messed up. Maybe it was the butter and flour step? My flour and butter mixture (before adding the milk) was thick and chunky. It kind of looked like crushed pineapples. Sorry if I’m confusing you! Please tell me if you have any ideas on how I can make it differently next time. Or is it supposed to have this texture?

    • Hi, Elaine!
      Hmmm…I’m so hoping we can figure this out together because, no, the cheese sauce shouldn’t be chunky or taste floury. I’m hoping you’re watching for my reply so we can talk it through. I literally make this once a week so I’m quite familiar with the process. :o) Okay, so you melted your butter over medium heat and whisked in only 1/2 c. flour, right? Was the texture chunky at this point? It shouldn’t be. It should be smooth and thicken up quickly. It’s important that you’re really whisking well through this part because you are setting the base for the sauce. When you add the milk, you need to add it in SLOWLY. I trickle it in while I whisk, whisk, whisk. It usually starts to thicken immediately as a response to the heat and thickening power of the flour. Did this happen for you? Continue to whisk until the sauce is creamy and smooth and thickened. Another way you can go from here is to add the shredded cheese on top of the hot pasta in the dish and then pour the milk sauce over the top and let it set a minute to melt the cheese and then stir the whole thing together. Maybe you’ll want to try that at some point. Please let me know if this helps at all or if I can explain something else further. I’m glad you cam back for help. No one wants chunky cheesiness. :o)

      • Oh my goodness! That may be the problem. My sauce was not smooth AT ALL after I added the flour to the butter. I used the correct measurements so I don’t know what went wrong. I whisked and whisked for a good 2-3 minutes, but it pretty much looked the same the entire time I was mixing it. Chunky.. Like relish.. (But yellow instead of green, of course) I thought I did it correctly so I moved on to the next steps. Huge mistake :( Is it supposed to be smooth like.. mayonnaise smooth? Maybe I just don’t know the definition of smooth.. Lol.

          • My heat settings don’t have low, medium, high, etc. It goes from 1 to 10, 10 being the highest. So I had it on 5. :/ Yes, I used a whole stick of butter. This is driving me crazy! Lol.

          • It’s hard to know because each stove, heck, each burner is different. When you have time today, set your burner to four and melt 1/4 c. butter in it. When it’s melted, whisk in 1/4 c. flour and see what happens. If you don’t want to waste it, whisk in 2 c. of milk and some salt snd pepper, 2-3 c.of cheese and you have a cheese sauce to go on broccoli or a baked potato. :o)
            Or just try the whole mac and cheese recipe again, but stop if you see chunks or clumps.

  39. I want to make this for thanksgiving so I Need a larger serving.. How do i do it? Double up on ingredients would that change anything?

    • Hi, Jennifer!
      You can do a couple of things. You can make it in more than one pan and keep the recipe as is. Or you can most certainly double it and it shouldn’t change anything other than the bake time. Because I haven’t made a bigger recipe, I would have to guess at the bake time. Perhaps start with the 12-15 minutes the recipe calls for and then watch it closely from there. I would imagine you’ll need to add a few more minutes depending on if it’s a double or triple batch. Hope this helps, and I hope your family loves it!

    • Hi, Hoang! I haven’t tried Italian breadcrumbs for this recipe, but I’m sure they would work well. I’m just kind of a huge panko fan — love the crispy texture. If you make it, please be sure to stop back here and tell me how it turned out! Happy Thanksgiving! :o)

  40. Hi. I’m maaking this for Thanksgiving first time and I have a silly question. Do I put the pasta in the buttered 9×13 then pour the mixture on top? Or do I pour the pasta in the mixture and then pour it in the 9×13? Just want to make sure I do it right.

    • Hey there, Gloria! That’s not a silly question at all! In fact, I’ll tell you the easiest way (for clean-up’s sake) if you want. Pour the piping hot pasta into the buttered 9×13″ pan. Spread all of the cheese over the top, and then pour the hot, thick milk sauce over the top of that. Let it sit for 3 or 4 minutes to melt that cheese and then stir the whole thing together. Then bake it.
      If you feel better sticking the original plan, pour the cheese sauce over the pasta and stir it all up. :o)
      Happy Thanksgiving!!

  41. Hi there! This recipe looks amazing and the comments give me great confidence that this will be very much enjoyed by everyone! Just one quick question: Do you use salted or unsalted butter? I tried to look for the answer in the comments section but couldn’t find it. Any advice is greatly appreciated. Thank you!

    • Hey there, Jen! What a fantastic question and one I’m a bit scared to answer for fear of looking like some kind of salt maniac. I use salted butter. Always. For everything. I honestly don’t know how it’s not too salty, but it just isn’t. Except for the time I grabbed the jar of some sort of salt that masqueraded as a jar of panko bread crumbs in my pantry and served that to guests. Now THAT was too salty! Haha! Happy Thanksgiving! :o)

    • Mary!!! You absolutely made my day! I wanted to say, “Shut up! Stop it! You did not!” but I was afraid you would take those comments of excitement literally and think I am a big jerk! :o)
      Seriously, thanks for renewing my confidence. So many people are writing to me to say that they are making this for Thanksgiving, and I was feeling nervous about my *baby* on so many tables — hoping it would succeed. Happiest Thanksgiving to you and yours.

  42. Hi! I am determined to make this awesome Mac and cheese for turkey day this year! I have a question regarding your opinion on milk vs cream? Or your recommendations as far as ratios of milk to cream for this recipe? Thank you!

    • Hi, Megan! I’ve always used whole milk. With all of the butter and cheese, it is rich enough just like that. But, if you’re a cream lover you can use that instead if you’d prefer. :o).
      You’ve got this! Happy Thanksgiving!

  43. I was just told I have mac & cheese duty for turkey day! So I searched and searched. After reading all of the comments, I will definitely be using your recipe!! Oh I’m so excited! Lol I have already been given the impossible task of cooking the turkey! [First year ever!] I will definitely let you know what everybody thinks! (Family of about 30!) :]

    • Hey, Heather!! I’m so honored that you picked my recipe! You might need two pans of this deliciousness unless there’s just tons of other food! I guess it IS Thanksgiving! Haha! As for the turkey, you can do it!!! My advice (not that you asked), keep it simple. Smear a half of a stick of softened butter all over the outside. Use the other half between the skin and the breast meat. Salt and pepper the whole thing. Oh, and make sure you take the giblet bag out!! :o) A super Happy Thanksgiving to you!! I hope
      you stop back to tell me how it went!

      • Alison! I have been put on Mac n cheese duty for life! 😀 This was the absolute BEST mac I’ve ever had! My entire family gobbled it up! (Pun intended haha!) I doubled the recipe, added a dash of garlic, dash of mustard powder, 1 cup of cream, and only 1 1/2 T of salt & pepper! 6 cups of cheddar, 6 cups of monetary jack. I actually realized that I forgot to double the rue ingredients when it was too late, but it still turned out perfect! Thank you so so much for sharing!! I have been informed that I have to make this for every family gathering EVER, from now on! 😛 THANK YOU, THANK YOU, THANK YOU!!!! 😀

        • Heather! I could not be happier to hear of your success! I’m a little sorry for your eternal servitude on Mac and Cheese duty. ;o) nah…it’s not a bad gig, is it? Nice additions! I bet it was super yummy! I’m a huge a Monterey Jack fan. So, I have a question. You said you didn’t double the roux. Do you mean the actual butter/flour part or the whole cream sauce part? Just curious. Less roux would mean it shouldnt have thickened as much. Less cream sauce would be a little sad. :o) BUT, it turned out, so either way you’re a winner! Congrats on your success! Have a lovely Christmas! Thanks for stopping back to let me know!

          • I forgot to double the butter/flour. It was kind of runny at first, but then after it sat for about 15 mins on the ride to my mom’s it thickened up nicely! The noodles just sucked up all the yummy cheesy-ness! I am probably going to make more tonight for dinner actually! With ham or sausage… mmm! Maybe potatoes instead of noodles! Ahh it’s too early in the day to be thinking about dinner, I’ll be smelling it all day! 😀 Merry Christmas to you and yours as well! I just wrapped all of our gifts last night! :]

          • I’m glad to hear that it was determined to be yummy for you no matter what. :o) And, it’s never too early to think about dinner, in my opinion. Thanks for stopping back by. Hope you check my recipe index and try some more ideas. There’s a lot to choose from!
            Warmest regards…

  44. Hi Alison!

    I’m impressed that you’re responding to all of these comments! No going to lie…it somehow makes me feel even better about trying this bad boy out for thanksgiving (as if that picture wasn’t enough!).
    Quick question.. I’d like to start this at home and then finish it off at my sister-in-law’s – is it a terrible idea to do everything BUT bake it, then take it over and bake it there?? Or should I do it all, and then throw some foil over it and just quickly re-heat once I get there?

    OR should I just try to everything there?

    THANK YOU! very excited to try this out..

    • Hello there, Marina! I’m so happy all these lovely folks like you are making my recipe! It’s important to me to honor each comment with a response. Thanks for noticing. :o)
      Okay, so if I’m completely honest, you will get the best results making it all at once. Unless, of course, your sister-in-law’s house is just a few minutes away. In which case, feel free to make it at home and bake it there. The key to the short bake time is that the cheese sauce is hot when you pour its cheesiness over the pasta. If you do bake it there, add a few minutes at a time and check it a lot, okay? I hope you are the most popular kid at the party for your yummy Mac and Cheese! Happy Thanksgiving!!

      • Hi Alison!

        Just thought I would check back in and let you know that this was a HIT at thanksgiving. Seriously, the first thing people put on their plates and the first thing to run out! It definitely won best dish in a family full of cooks!

        I ended up making it all at home, and taking it over. It was still an hour until we ate once I arrived at my SIL’s so I just popped it in the oven again for a few minutes before serving it.

        Worked out magnificently!!
        Thanks :)))

        • Marina, you pretty much rock! I love that you came back to bring me such a happy story! I hope you didn’t give me one bit of credit and took it all for yourself. :o) I’m super glad it worked out well. I hope you find some more of my recipes that you can enjoy as well. Have a lovely Christmas and the happiest of New Years.

  45. This was by far the best Mac and cheese I’ve ever had! I used 5 cups white sharp cheddar and 1 cup cream havarti. With 3 cups milk and 1 cup heavy whipping cream. And used Italian panko bread crumbs. However there was A LOT of liquid left over. I put it in a 9×13 casserole dish and had a ton of the cheese/milk mixture left over with plenty in the casserole dish…. Not sure what caused this problem. Had I used all the liquid the Mac and cheese would have been too liquidy! Overall very good recipe! Thanks!

    • Hello, Emilee (pretty name — love the spelling!) :o)
      Thanks so much for the compliments and for trying my recipe! I am so very happy that you enjoyed it. I’m not sure about the leftover amount of cheese sauce. I must say this is a new one for me! I think I’ve made this recipe a hundred times and never had that problem. I don’t want to say that it may have looked like it would be too much and had you used it, it would have turned out fine and question your opinion, so I won’t say that. :o) There was, however, a comment made just after yours that said they thought it would be too much and it turned out well. Anyhow, I’m just glad it was a success to you. Add some cheese to the leftover sauce and serve that over baked potatoes or cauliflower and/or broccoli! YUM!!
      Thanks again for stopping by!

  46. I made this recipe for my family yesterday, and it was such a success! I used gouda and very sharp cheddar. I will admit when it came to pouring the cheese mixture into the pasta I was concerned. It just looked like soooooo much ooey gooey goodness. But after my first bite my fears were assuaged. This one is definitely going to go in the favorites file. Thank you so much for sharing!

    P.S. – Especially thanks for the pepper and salt measurements – I tend to under use these when someone says “add salt and pepper to taste”.

    • Hi there, Larkin!!
      Yay!! Another happy Mac and Cheese eater! Mmmmm…that smokey Gouda flavor is just so good with Cheddar, isn’t it? Good choice. I’m so very happy to hear that you loved it and that the spices were right for you. Every single time I make it, I worry that folks will complain about too much salt and too much pepper because it seems like so much going in, so I thank you for reassuring me. :o) I love that I’m a favorite (well, my recipe anyway)! Check out some of my other stuff and enter my contest starting on Monday — details on the home page! Thanks so much for stopping by and for the kind comments. Merry Christmas!

  47. Yum! I made this tonight using Quinoa instead of pasta. I think I was pretending it was healthier! It was amazing!! I have leftover cheese sauce that I will attempt to use with pasta tomorrow. Let’s see how that works out!

    • YUMMM!! I’m pretty sure that’s way healthier! ;o) I love that it worked and that you let me know! Curious about what you’ll say after the pasta! Maybe compare them on a scale from one to ten for me. Seriously, thanks for the great review and have a wonderful Christmas!

  48. I am 100% wanting to make this for Christmas to go along with other meals….how many would this recipe typically serve?? Need to know if I need to double and bake two batches.

    • Chelsea, thanks so much for your great question. Because I answered this in a comment some time ago, I forgot that I never put it into the recipe. I just updated the recipe, and am grateful for the reminder. Hope you and your Christmas guests love it! Merry Christmas!

    • Hi, Tara!
      I don’t think it matters one bit! Since it’s about 15 minutes in that dish, it’s just a vehicle to get the cheesiness to your mouth; not too big of a concern. :o) Hope you love it, and Merry Christmas!!

  49. I just saw this on Pinterest and need it! I went for a good run earlier so that’s how I’m going to justify it to myself :)
    My boyfriend is a bit lactose intolerant and there’s no way that I can eat all of these servings myself, so I’m going to attempt to bake a mini-serving just in one ramekin instead of a big dish. I’m hoping it turns out okay and doesn’t get too dry or oily with that size modification. I guess I’ll find out soon!
    I somehow have gouda and white cheddar around (it’s a Christmas miracle) so it can’t possibly be all bad. Thanks for the recipe!

    • Update: I didn’t have anything more than 2% milk and didn’t have the bread crumbs (when you have a nighttime craving, you gotta do what you gotta do) but the one-serving ramekin mac and cheese is glorious. I roughly 1/4thed the recipe and lowered the oven temp to 300 because there’s less area to cover.
      I think I made a little too much sauce given the amount of pasta I used (hey, proportions are hard) and maybe slightly too much flour, but this is a Michelle Problem rather than a You Problem (and it was still fabulous). All in all this is a wonderful recipe that you should be proud of concocting!

      • Michelle!! Good on ya for figuring it out and executing THE Mac and Cheese for one!! I’m impressed! And I’m excited that you got to eat it because when you have Christmas miracle cheeses begging to be transformed, you kinda owe it to them to follow through! Way to go! I hope each bite fixed parts of you that needed a cheese coating. Merry Christmas to you! I hope you stay and check out some of my other recipes. :o)

    • Ooooooo!!! Jess, that makes me so so happy! A picky eater filled with goodness. :o). Thanks for stopping by and for coming back to comment; made me super happy. Have a wonderful Christmas!!!

    • Hey there, Bet…
      Yes, that sounds just right to me! I usually buy big ol’ blocks of cheese and just grate until it looks right, so I looked it up online to make sure we were thinking right. ;o) I just made it for lunch today, and can’t wait to fry up some leftovers tomorrow! Thanks so much for stopping by! Merry Christmas!!

  50. We are still eating this deliciousness THREE days later!! Awesome recipe BF loved it! Finally have something to contribute to the family Christmas dinner! Thanks so much :)

    • Chastity, hi!!
      I can relate. Today I ate some leftovers myself and thoroughly enjoyed them. :o)
      I’m super glad you and yours loved it, and am equally thrilled that you have a show-stopper to bring for Christmas! Maybe you should check out some of my appetizers to bring as well! Melissa’s Crabby Bites, or my almost-famous Pickle Dip are a couple easy crowd pleasers! I hope you have a lovely Christmas! All the best…

    • Hello, Caroline!
      Of course I don’t mind — especially since you kindly linked it back! :o)
      I’m so happy you found it delicious. Thank you so much for taking the time to say so. Merry Christmas to you and yours!

  51. We are huge mac and cheese loves here and I am always trying different versions. This sounded so good but I did not have the cheddar so I just used what I had on hand. 2 cups munster, 2 cups mozzarella, 1 c parm, and 1 c blue cheese. It is in the oven now, I did put the 1 T of pepper bc I like a little spice. I will let you know how it turns out! I tasted it before it went in the oven and was delish to me! Making it to go with buffalo chicken sliders. Thanks for the recipe!

    • Hey there, Sarah! That has to be the most interesting cheese combination I’ve heard thus far! I’m so curious how it tasted! Thanks for sharing it with us! Mmmm…those sliders have had my wheels spinning ever since I saw your comment come in. Gonna have to make me some of those! :o)
      Have a lovely holiday season! Warmest regards…

      • Turned out amazing! My family claimed it the best yet, making it again for Christmas, but sticking closer to your cheese combos :) thanks again! I love your blog

        • Hi again, Sarah!! I’m so thankful that you came back to let me know that you and your family liked it. Yes, try a new combo, and see what they say. And thanks for liking me for more than my Mac and Cheese. :o)

  52. Made this for my housemates and they loved it!!! Thank you!!! I added smoked cubed ham. Will probably be making again for more friends next weekend! I love how such simple ingredients can create such tasty results.

    • Alana! You’re so very welcome!! I love that you comforted some tummies with this cheesy comfort food. I so agree about the ingredients. That is a really good point to make. A few basics can transform into super yummy food that nourishes! That is kinda the whole point of my blog, so thanks for pointing it out! Hope you check out some of my other stuff. :o) Have a beautiful Christmas!!

    • Hi, Jessica! Yes, 2% milk will work, but you won’t get the same creaminess that you’d get from whole milk. Don’t let having only 2% available stop you from making it. :o)
      Have a Merry Christmas!

    • Hi, Donna! I’ve been thinking a lot about this question, and boy, am I curious about the answer! I guess I don’t see why it wouldn’t work. I guess my only real concern would be having it in a crock pot too long and getting greasy. I hope that you try it and can let us all know how it turns out. I may try some next time just to see and will update if I beat you to it. Thanks so much for stopping by and commenting. Have a wonderful Christmas!

      • We are having a potluck at work next week so I guess I will try it. I was worried about it drying out or sticking to the sides and burning. I will let you know if it turns out, unless you try it first. Thanks!

  53. Hi!
    I will totally try this recipe it sounds great. I would like to know what does 1/2 c means?
    what does “c” stand for?

    Thanks :)

  54. Oh. My. Gosh.
    I’m a beginner cook and got worried when it seemed a little too liquidy going in the oven. I kept thinking I added too much milk. Good thing I didn’t make any changes and waited until after it came out of the oven to make a judgement call. BEST. MAC. EVER. Perfectly googey! The only struggle will be not eating all over it before I get to the holiday pot luck.
    Thanks for making a beginner cook look so good! I’ll be sharing this receipe with all my friends!

    • Yayyy! Kari, your sweet compliments made me smile and do cartwheels across the room — well, in my mind. My back kinda hurts today so they had to be pretend cartwheels. :o) I’m so glad you just went with it, and enjoyed it so thoroughly. You should try some more of my recipes! They are geared toward helping give beginner cooks some really great recipes under their belts. Again, thanks for stopping back by to let me know. Have a very, merry Christmas!!

  55. I just made this mac n cheese and it was amazing! I used 2 cusp of sharp cheddar 2 cups of a Havarti munster and 2 cups of a smoked gouda. It was so delicious topped it with jalapeños and bacon. Best mac n chees we have ever had!

    • Hi, Lyndie!
      Best ever? Well, that’s a win for me and for you, eh? I must say that cheese combo sounds spectacular. And jalapeños? YUMMM!!! Nice work, and thanks for the compliments! Hope you try some of our other recipes! Have a Merry Christmas!! :o)

    • Hi, Diane! That is a great question and one that a lovely lady named Donna asked a few days ago. She is going to be trying it soon and will be letting us know. I would just highly recommend that if you do make it a usual and then put it in the crock pot, you keep the temperature very low. I can’t promise it will be just like baking it, but it’s worth a try! If you get to it before Donna or I do, please let us know how it turned out!
      Have a lovely holiday season! :o)

      • I just wanted to follow up with my post from the other day. I tried making this in a crock pot for my work holiday pot luck, and it turned out great! I added all of the ingredients into the crock pot at once (uncooked pasta), excluding the panko bread crumbs. I fried the panko bread crumbs in butter like the recipe said, and saved in a zip lock baggie. Cooked on low for 3 hours stirring every hour. Topped with the pre-fried panko bread crumbs a bit before it was time to eat. This recipe was such a hit!

        • Diane!! You just wowed me with both your cleverness and your helpfulness!! Thank you so much!! I’ll send this plan to R&D (in other words, I’ll have to try that) and probably add it to the blog directions! I’m so glad it worked and that your potluck recipients enjoyed it so much!
          Have a very Merry Christmas and the happiest of New Years! :o)

  56. 4 cups white cheddar, 1 cup smoked gouda, and 1 cup parmesan, also added crumbled applewood smoked bacon to the panko topping and BOOM….OMG, this mac and cheese recipe is the…been looking for a good mac and cheese recipe and this is a keeper forever.

    • YES!!!! I think I win at life if my Mac and cheese is the, right? Katie you made me lol, for real. Thanks so much for the positive feedback and for trying my recipe. I hope this inspires you to try some more of my recipes as well. Have a super Merry Christmas and the happiest of New Years!! :o)

  57. When you say to use 6 cups of shredded cheese, do you mean start off with a cheese block equaling 6 cups of cheese and just shred all of that OR do I use a block of cheese and shred until I have 6 cups worth?

    Also, what brand of white cheddar and gouda cheese do you use?

    • Hi, Nam! Generally speaking, an 8 oz. of block of cheese will yield 2 cups of freshly grated cheese. So, three 8 oz blocks of whatever brand you choose should do quite nicely. I’ve used many different brands with great success. I hope this helps and I hope you love this Mac and Cheese! Have a lovely holiday season!!

    • Hello, there! Generally in recipes, a capital T stands for tablespoon and a lower case t for teaspoon. So, both salt and pepper are 1 Tablespoon in this recipe. Thanks for the good question. Have a very Merry Christmas! :o)

    • Hi, Sofie. When the cheese sauce is finished, pour it over the pasta in the baking dish and sprinkle the panko on top. Bake and there you have it! Hope you love it! :o)
      Merry Christmas!

  58. I’ve made this recipe twice now and its delicious! The second time I made I added finely chopped jalapeno peppers and substitute a portion of the cheddar for Kraft Heat shredded cheese. You can added as much heat as you or your guest like. I made it for a bachelorette and the girls love it! Thanks!

    • Hello, Keryn! Absolutely! This should halve quite nicely in an 8×8″ or similar sized baking dish. I hope you enjoy it very much, and that you have a very lovely Christmas. Thanks for stopping by. :o)

    • Hi, Rachel! Thank you so very much for stopping by to let me know that you all loved my Mac and Cheese! You’re so very welcome! Hope you try and like some more items from my blog as well. Have a wonderful New Years’!

  59. My new favorite Mac n’ Cheese recipe. I was looking for something different for our family. We don’t usually have many carbs and I decided to try this as a special treat. We only use 1% milk in our home and I was worried, but it was so smooth and delicious. I loved it and so did all of my boys!

    • Hi there, Leonor! Well, if you’re going to splurge on carbs, this is the way to do it! :o) I’m so glad you all loved it! I haven’t had it in a couple weeks and I’ve been craving it like crazy! I bet you’ll do the same now, too. :o) Thanks for stopping by to say so. Have a fantastic New Years’!

  60. O.M.G.
    There are no words! Just took it out of the oven and had our first bite.
    HANDS DOWN the best mac and cheese we have EVER had!!!
    We did 3 cups whole milk and 1 cup cream with 5 cups shredded sharp white cheddar and 1 cup gruyere.
    I can’t even take it!

    • YESSSSSS!!! Another Mac success! :o) Every time I’ve seen this comment I chuckle because I understand!!! It’s just that yummy. You are more than welcome. Thanks for coming back to share the love. Happiest New Year!!!

  61. So, I have been sick for a week, and been craving mac and cheese. I found this recipe before I got sick and have been dying to make it. However, I’m trying to figure out how to make this a little more….complete as for a meal, without too much work. I don’t have all of my energy back yet. I know you mention bacon but anyone ever added beef to this recipe…??

    • Hello, Rachel!
      I’ve never added beef to my Mac and Cheese, but honestly, with all of that cheese, it’s pretty protein rich! If I’m needing more *completeness,* as you say, I would serve a side with it like the Roast Beef and Bleu Sliders or Pepperoncini Beef Sandwiches. I hope you are feeling much better by now and that you find comfort in this ultimate comfort food. :o) Happy New Year to you and yours!

  62. I tried this for my family and we love it. I have never made homemade Mac and cheese before so I don’t have anything to compare it to. I noticed it makes a ton of food though. 2 full large Corning ware dishes. My husband, baby and I were eating it for a week. I recommend cutting the recipe in half. However it definitely tastes better the day or 2 or 3 days after. Lol Amazing.

    • Hello, Becca!! Yes, it is a lot of food which is usually a good thing, right? :o) Sounds like you made the most of it, and hopefully you tried frying some of the leftovers — there’s just nothing quite like it! Thank you for the sweet compliments. Enjoy that baby and Happy New Year!!

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    • Suzanne, do you mean two cups cooked or uncooked noodles? Perhaps consider cutting the recipe in half? Thanks for the question! Hope you try it successfully! :o)

  64. This is awesome!! My favorite recipe to make is my “famous” chicken bacon mac and cheese for having friends over. This recipe has perfected it! What I did differently: I used a block of velveeta queso cheese, two boxes of rotini, and added chicken and bacon after I chunked and fried it. I also added two cups of mozzerella cheese on top of the bread crumps. Fantastic!!

    • Hi there! Thanks so much for the compliments and suggestions! I’m sure using Velveeta adds a whole new spin and creaminess! Pretty hard to go wrong with chicken, bacon, and Velveeta! Have a super happy day!

  65. Made this dish last night. I used 4 cups of mac and cheese blend shredded cheese and 2 cups mild chedder. I cut the pepper down to half and added red pepper flakes. It came out perfect! Thanks for the recipe!

    • Hi, Caitlin! I’m so very glad you liked it! One of my favorite things about it is the flexibility this recipe has to make it your own. I like the idea of a little heat! Nice jobs and thanks so much for letting me know you enjoyed it! Hope you check out some more of our recipes! :o)

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  67. Hi! i can’t wait to make this tonight! But i’m unclear on when to mix the “mixture” into the pasta.. Do you mix it before baking or after? Thanks?

  68. This looks delicious! Making it for dinner tomorrow for sure! Clearly by all the positive comments it is ad good as it looks. Anything with cheese wins my family over.

    • Hi, Amanda! Well, by now you’ve made it and I sure hope you loved it! This definitely qualifies in the cheesy category! Thanks so much for stopping by and trying my recipe! Hopefully, you find a few more things here that trip your trigger! :o)

  69. Thank you so much for this recipe, I added some Mexican cheeses as well! My husband is a mac-n-cheese lover and he said that this was the best he has ever had! My 15 month old daughter loved it as well. We are a homemade everything family and I am so excited to add this to the recipe book! Thank you :)

    • Yay for best Mac and Cheese ever! Yay for a new family recipe! Yay for all these sweet compliments! Thanks, Katie! You made me smile today, and you are more than welcome! It seems you are a good match for my blog since you seem to like to cook as much as I do, or at least you understand the importance of homemade and make that a priority. Hopefully, you find some more food here to enjoy with your family! :o)

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    • Hey, Jessica!
      Thanks for stopping by and trying my food and taking the time to say you enjoyed it! I did check out your blog — enjoyed it and appreciate the link back. Hope you keep loving some Mac and Cheese and trying new flavor combinations. I think I’ll make some today with some habanero Jack and cheddar!

  72. I wish that I could have enjoyed this more – was so overpowered by the salt! Will definitely be trying again with maybe just a teaspoon or two!

    • Hi, Cara! I’m so sorry the salt was too much for you. As always, seasonings are very much a personal taste kind of thing. I am glad you’ll try it again adjusted to your liking. Thanks for stopping by! :o)

    • I absolutely loved this comment, Kim.
      Your wording made me smile many times. It is, indeed, gorgeous food. Don’t ya feel sorry for folks who miss out on this kind of thing? :o)

  73. You are the best !!! This recipie will be passed down my family generations :-)….Can wait to try more of your yummy ideas !!!

    • Woohoo!! The best, huh? Well, I don’t know about that, but I sure like you’re thinking, Tammy! :o) I’m so glad your kids’ kids will be eating my Mac and Cheese! Try some of our other recipes for your family! They are definitely family recipes that I think you’ll all enjoy. Many thanks for your sweet words. Have a super happy day!

  74. Hi!
    Would love to try this out, could I cut the recipe exactly in half for a smaller crowd? Or are certain things not ok to reduce? So excited to make this!

    • Hi, Meaghan!
      Welcome to our blog! Absolutely, you can cut the recipe in half. I can’t think of one problem you should run into. Just bake it in an 8×8 or so sized dish. I hope you stop back to tell us you loved it, and I hope you find some other things you like here as well! :o)

  75. Okay, so I made this tonight and thought I TOTALLY messed it up…my cheese sauce was runny and I forgot to add the salt & pepper to the sauce, so I dumped it in before the breadcrumbs and restirred and crossed my fingers. :) I’m happy to report it turned out great!! I used 4 cups extra sharp white cheddar and 2 cups Havarti, and only 1/2 tbsp of pepper. Yum!! Will stir the cheese sauce longer next time to try to get it thicker, although it did thicken upon standing after baking! Thanks so much for posting this awesome recipe that even *I* cannot mess up! :)

    • Hey, Kris! Way to hang in there and see it through! The sauce tends to scare folks into thinking that it won’t bake into cheesy goodness the way they want it to, but somehow, even with the short bake time, it works out just perfectly! And great cheese choices, by the way! Those are my favorites for sure! Now, if you want to taste about the best thing ever, use up those leftovers by heating up a non-stick skillet, add some butter or refined coconut oil and fry up the Mac in one layer, pressing it down as it heats up, give it a flip to get the other side golden brown, and VOILA! Best thing ever! :o) Thanks so much for the lovely compliments and stopping back by!

  76. This was fabulous! I had medium cheddar and white horseradish cheddar on hand so I added some sautéed onion and diced sausages. DELICIOUS. I kept sneaking in leftovers the whole day :)

    • Mmmmmmmmmmmmmmmmmmmmm…that sounds soooo good right now! Jin, you made me drool with that description. Now, to change the dinner plan or not? :o)
      Thanks for the idea and for trying my recipe. Have a happy day!

  77. My favorite recipe is almost exactly like this, but I also add a pinch of ground mustard and minced onions at the beginning with the flour and it adds tons of flavor!

    • Hi, Raychel! That’s the beauty of a great basic recipe is the ability to add things you love and it doesn’t change the integrity of the dish. When I first started making mac and cheese recipes, they all had ground mustard, and it turns out my family really doesn’t like that flavor. As I developed my own recipe, I purposely left that out for that reason. But, I appreciate your comment so folks know they can should they choose to. Thanks so much for stopping by! :o)

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  79. Heyo. I’m an American graduate student at a school in England, and since the school I’m in is a school of international relations, all of us are from pretty much all over the world. Some of us decided to do an ‘Americas’ dinner (where everyone from North, Central, or South America cooked a dish from their countries), so being from the U.S., I naturally decided to cook mac and cheese. Seriously, this mac and cheese is the bomb. Everyone says that this was hands down the best dish of the night (and the best mac and cheese I’ve ever had). I quadrupled the recipe (and added bacon, because, bacon). People from Nigeria, Japan, India, Kenya, Pakistan, and Papua New Guinea were all raving to me about the gloriousness that is this mac and cheese, and asking me for the recipe. So mazel tov on a beautiful recipe.

    • Okay, this comment pretty much made my life. :o)
      I’m both flattered and honored that my recipe is the one you chose. I cannot even imagine the state of your kitchen as you made a quadrupled version!! Hats off! Smart move with the bacon — because, as you said, bacon.
      Seriously, I will be smiling all weekend about your comment. Thanks so much for taking the time to come back and let me know about its *gloriousness*. You rock, Elias.

  80. help! I neeeeed to make this! But don’t have a cheese grater. Should I buy those bags of already shredded cheese? Or buy blocks and just cut the cheese up into small slices?

    • Hi, Kristine! Well, the first thing I would say is to get a cheese grater! They’re inexpensive and if you use freshly shredded cheese from now on, you will think I’m the smartest thing ever! :o) For real, there’s no comparison to the bagged stuff. BUT, if you just can’t do it, go with bagged cheese. Do you have a food processor? You can definitely freeze the cheese a bit and grate it with a food processor as well! Hope this helps! Thanks so much for stopping by!

  81. amazing & easy recipe!! it even reheats in the microwave nicely! everyone loved it. i used skim milk because it was all i had, 4 cups cheddar, 1 cup gouda and 1 cup parmesan. it turned out beautifully! thank you!

    • Hi, Victoria! I am so very glad that you tried it and loved it! I’m also glad to hear that skim milk worked well for you since a lot of people have probably wondered. Yummy cheese choices, too! Thanks for stopping back by to drop some compliments! :o)

  82. I tried this recipe tonight for my 50th Birthday, of course I wanted comfort food lol I have to say I followed this recipe to a “T” using the cheeses I had on hand. Plus I did cut the pepper in half and also used white pepper as myself and my family are not big pepper people. This recipe is amazing. I thought this Mac & Cheese was “The Bomb” oh my gosh it was great!! My family usually does not like my homemade mac & cheese I bake in the oven but this time it was a HIT!!!!!!!!!!!!!! If your thinking about trying this recipe, think NO more and DO!!!! I promise you will not be disappointed :-)

    • Valarie, I am beyond happy that in a teeny way I was able to help you celebrate such a fabulous day! :o) I appreciate that you changed the seasoning amounts to your taste, and that you mentioned it. No recipe can accommodate everyone. I found that my family would never eat homemade mac and cheese either until I developed this recipe, and now we are suckers for the stuff. I am beyond happy that your family loved it, and that you thought it was “The Bomb” because now you can have this lovely comfort food any ol’ time you’d like! Thank you for the sweet compliments and HAPPIEST BIRTHDAY TO YOU!! Oh, and last I heard, 50 is the new 35 — at least I’m counting on that. :o)

  83. Was this recipe changed?! It was different a couple of weeks ago and now I’m back to make it again and it’s different… hmm..

    • Hey, Ashley!! Very observant! :o) Same ingredients, I just changed the technique a bit — partly because over time I have made improvements and also because a few folks in the many comments seemed to get confused and needed more specifics or to have it simplified.
      Basically the only differences are not adding the cheese to the cream sauce, and I added new pictures to explain.
      It will turn out the same and make cleaning your dishes easier. Thanks for stopping by and commenting! Have a happy day!

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  85. I’m such a huge fan of this recipe but did you change it by any chance? I’ve made this so many times and I remember adding the cheese with the milk and butter while it was on the stove. I found often times when I did this the cheese would become clumpy after baking in the oven because I didn’t add the cheese in slow enough. How does this recipe differ by adding the cheese onto the noodles rather than in the mix that is on the stove? By the way thanks so much for exposing me to cavatappi pasta! I cant get enough

    • Hey, Emily! Yes, I did make some changes. Same ingredients, I just changed the technique a bit — partly because over time I have made improvements and also because a few folks in the many comments seemed to get confused and needed more specifics or to have it simplified.
      Basically the only differences are not adding the cheese to the cream sauce, and I added new pictures to explain.
      It will turn out the same and make cleaning your dishes easier. And isn’t cavatappi fantastic? My new favorite (not for THE Mac and Cheese, though) is Bucatini! Try that sometime! Maybe in Chicken Scallopini — there is a great recipe on the blog! Thanks for stopping by and commenting! Have a happy day!

    • You and me both, Stephanie! Did ya hear that, folks? We found it! You can stop looking now! :o) Thank you Stephanie, for the sweet compliments and for stopping back by. Hope you find some other yumminess while you’re here!

  86. I just made this tonight. It is delicious and so creamy! But for some reason it took me a long time to make the roux, about 20 minutes or so. Is that how it’s supposed to be? Or did I do something wrong? I was using a whisk. Maybe the problem was that i didnt add the milk in slow enough? I’m not sure. But other than that, it was great!

    • Hey, Maddy! It usually takes about ten minutes or so for me to get the roux thickened. It’s hard to know for sure, but I would guess you could turn your temp up just a bit. It’s good you know to be right there while it’s coming to temp especially if you do raise it, but that should help the problem. Thanks so much for trying my recipe! :o)

  87. I got this sweet comment the other day, but the mysterious interwebs managed to eat it. So I brought it back and here it is:
    “Oh my LAWD!!! Just made this and it was amazing!!! Kids and husband loved it
    I had stopped trying to make Mac n cheese a few years ago because I could never get it to taste right. Saw this on Pinterest and HAD to make it. So glad I did!!
    It’s still snowy and cold where we live and this warned us up. The perfect comfort food.”

    • Suz, I’m so sorry your comment got lost somewhere. It certainly made me smile! And never getting it to taste right is what made me work so hard to create just the right recipe so I’m so glad to hear that you agree. :o)
      Many thanks for taking the time to come back and comment. Stay warm…

  88. This will be done in just a few minutes, and I cannot wait! It smells and looks ahhhmazing!. I used 1 cup heavy whipping cream and 3 cups whole milk ( I would have used more cream, but that’s all I had ) and 4 1/2 cups sharp cheddar. It’s in the oven baking with some seasoned pork chops, and serving with green beans. I’ll report back with how it goes

      • Hi, Heather!! I got a before and after! Woohoo! I’m so very happy that you enjoyed it so much! Sounds like a delightful dinner! I hope you hang out at our site a little while sometime and find some other yummy ideas as well. Have a great start to your week tomorrow! :o)

  89. If I can curse on here I would truly express how delicious this was! I made it for a potluck at my job and the dish was wiped clean…followed every step and it came out soooo yummy. Thanks for the recipe! Definitely sticking to this one

    • Haha, Christina! Funny stuff! I love this comment because not only did you love it, but apparently everyone you shared it with as well, so this is a stellar review! :o) I’m so happy you got to be the star of the potluck and that you have a new go-to recipe. Hope you try and love some more of our recipes! Have the happiest day!

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  92. I had tried & failed miserably at making a Mac n Cheese everyone in my family would like (literally too many recipes to count) I am so glad I gave it one more try, my family LOVES this mac n cheese. I make it at least 2x a month & they still rave everytime! Thanks for the great recipe!!!

    • Hi, Danielle! Gosh, I loved to read your comment! It makes me feel like all of my work on this blog has mattered, all the way to your table! :o) Thank you so much for both trying my recipe and coming back here with such sweet things to say. Have a lovely week!

  93. Wonderful recipe…made this tonight and my husband and daughter both loved it.
    .will go a little lighter on the pepper next time and add bacon or ham and peas. Tried many Mac and cheese recipes and finally found one I will make again. Most recipes I’ve tried one of us usually doesn’t like it. I was glad I gave this recipe a try and it was easy to make! With preshredded cheese this is even an easy weekday meal!

    • Tracey, thank you so much for this glowing review! It is so awesome when you find another family favorite to add to the rotation, isn’t it? I hope you find some more keepers on our site as well. :o) Many thanks and kindest regards…

  94. I rarely take the time to back track on a recipe board to comment, but here’s an exception because everyone should know how SUPERB this Mac & Cheese is!!! And it couldn’t be easier to make. Try it, you won’t regret this pure comfort food deliciousness!!! :)

    • YAYYYY!! I love your compliments! Maybe I should hire you as a promoter! Haha! Seriously, thanks so much for trying my recipe and coming back to sing its praises. Hope you find more yummy food here to try! :o)

    • Hands down the best?!? That makes me one happy girl! Welcome to the THE Mac and Cheese Snob Club! :o) I just made it up, but all of us here know there’s just no other way to go, right? Keep it simple and classic and cheesy! Seriously, Rachel, I’m super grateful for your sweet comment.

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  96. how long does the milk/flour/butter need to cook? Mine is like water, looks nothing like the thick, creamy sauce in the pic. I followed your directions and right now very disappointed. It’s ready to go in the oven, so all I can do is hope.

    • Hi, Lynn! Have you ever made a roux before with butter and flour and milk? It’s important that you slowly bring it
      up to almost a boiling temp, whisking as you go. If it’s allowed to get hot enough, the flour will always thicken the milk and provide the creamy sauce you’re looking for. I’m sorry yours didn’t thicken. I wish I could have been available to help you when you needed it. :o(

  97. I’m making this for a little mommy get-together tomorrow, but it won’t be served until about an hour or two after arriving. Can I mix everything up and then put it in the oven right before serving? And I only have regular breadcrumbs…..

    • Hi, Heather! Those mommies are gonna love you! :o) Okay, I hesitate to recommend this because it’s not optimal, but there is a way to buy yourself about an hour. I did this yesterday becuase my oven was on a cleaning cycle and it worked, so I can tell you it’s possible. Do just like the instructions and layer your hot pasta, your cheese over the pasta, and then later the piping hot sauce over the top and DON’T MIX it yet. Just let it sit and be hot. Keep it in a warm spot so it doesn’t lose all the heat. Then, just before you bake it, mix it all up, it will be thicker than usual, and put it in the oven. Maybe bake for 15-20 minutes (keep an eye on it) since it isn’t going in hot as usual. Regular breadcrumbs are just fine. Now, do me a huge favor, and if they all love it, please mention my site, okay? :o) Hope it goes wel for you! Thanks for trying my recipe!

      • Thanks a bunch! And I’ll be sure to mention your site, but I should mention: I live in Germany and am preparing this for the German mommies lol

      • Another question/clarification: you said to pour on the sauce “later”. Do you mean “lastly” or just before putting the whole dish in the oven? I have to do all of the cooking at home, and then just the baking at the get-together.

  98. Just wanted to let you know that I picked your recipe to make mac and cheese for the very first time in my life. My fiance and my future father in law do not typically like mac and cheese, but they both gave it a thumbs up. My future mother in law helped herself to three servings, and then took home leftovers. I absolutely LOVED this recipe!!! So simple, but so tasty! This is now my definitive, go-to mac and cheese recipe. Thanks so much for sharing.

    • Kim, I absolutely loved your comment!! So far, THE Mac has fixed some major PMS, has helped wives make husbands recover from illness, and now, impress the future in-laws. :o) I have this picture in my head of your future MIL sneaking back into the kitchen twice to eat off of the serving spoon. Haha! When you get married, do I get even a little credit for keeping you together? At least serve it at the reception?
      Seriously, thanks so much for taking the chance on my recipe and coming back with such an unforgettable comment. Made my day. Try some more stuff, eh? :o)

  99. in

    I’m making this tonight. I only have 2% milk do you think that would work or should I wait to make it till I get whole milk !?

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  101. Just had to let you know, I had one of those days while at work all I wanted to do is go home and cry my eyes out. So after my hubby picked me up at work (his car has broken down, super expensive to fix) we came into the house and he asked what’s for dinner. I said Mac & Cheese the one I made last time, COMFORT FOOD!! he said OK :-) And so it cooks as I type and I cannot wait to dig into it and sooth and comfort my soul. Thank you again for this recipe it will definitely be my go to from now on!!!!!!!!!!!!!!!!!!!!!!

    • Awwwwwww, Val!!! I wish I could give you a hug! I’m so sorry you had such an awful day. I’m super happy that at least your mouth and tummy are being comforted. Hopefully, by now, you are full and happy. Tomorrow will be kinder, I’m sure. :o) Thanks for the awesome comment. <3

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    • Well…I guess it’s possible, Krysti, but I’m not sure how the consistency will turn out. Maybe if you whisked the two together you would get a nice, creamy middle-of-the-road option. If you end up trying it, let us know how it turned out. :o)

  103. I have an odd question. I have tried making mac and cheese a few times and have found different brands of cheese really effect the quality. Some when shredded and melted leave a “grainy” texture and others are more creamy. Any suggestions on a good brand to use?

    • Hi, Louli! I don’t think that’s an odd question! I haven’t had that problem, personally, but I also try to buy good cheese made locally if possible, that is hormone-free so I guess I’m not typically going for the cheap stuff. It’s good to point out that good, quality products produce good, quality food. I’m not sure that answered your question…:o)
      Thanks for stopping by and I hope you enjoy our recipe and our blog.

  104. Just made this on mothers day and it was a hit for my entire family. The kids and adults loved it. I am wondering if I could make this in advance and freeze it until ready to bake?

    • Hi, Tara!
      I’m so glad you tried and enjoyed my recipe and came back to say so! :o)
      I really doubt this could be a good freezer recipe. Sad. I just can’t think of a way to successfully freeze the cheese sauce and have it turn out. If you find a way, please share!
      Hope you find more things to enjoy from our site! Have a happy day!

  105. I made this mac and cheese for an office BBQ this weekend and have been told multiple times today that it was “hands down the best mac and cheese EVER”. I followed the recipe and used a mix of Cheddar, Gouda and Beecher’s Flagship, but can’t imagine any cheese combination not being great in this. Thanks for the wonderful recipe and helping me show off for my coworkers!! Will definitely be making again!

    • Katherine, yours is the kind of comment that reminds me how fun it is to keep sharing my recipes! I love that you got to be the popular kid at the party and now you have a go-to recipe whenever you need food to share! Thanks so much for your kind words and making the effort to come back and let me know it was such a success. :o) Hope you find more fun food to try here!

  106. My cream sauce never turned into a creamy sauce, it was straight liquid. According to the recipe no cheese was to be added to that? Am I misreading? It didn’t cook into “gooey deliciousness” that so many others have claimed. I can’t be the only person who had a liquid mess even after it coming out of the oven.

    • Hi, Morgan! I hate when I try a new recipe and it flops! The key to a roux is getting the mixture to temp to thicken. If it doesn’t get hot enough, it will not become the thick sauce you’re looking for. The science proves that it will work if it’s hot enough. Are you familiar with making a roux? Keep trying it — you can even practice with smaller amounts if you’re worried about wasting ingredients. Equal parts butter and flour with liquid whisked until very hot will thicken. Thanks for trying it. Hope you are able to get it figured out. :o)

  107. I am a little confused about the “sauce”. I know the calls for 6 cups of cheese to place on top of the noodles, but I missed any instructions on how to make the sauce that goes on top of the 6 cups of shredded cheese. HELP!

    • Hi, Lorie!
      The sauce is the mixture made from butter, flour, milk, salt and pepper. In the recipe directions, the sauce making part begins with the words, “While the pasta is cooking…”
      Hope you are able to successfully make THE Mac and Cheese and that you love it! :o)

  108. wow! so yummy. i was looking for a easy enough recipe but something yummy for a baby shower I’m co hosting. i had to quadruple this recipe to fill a huge pan and a 9×13 for dinner to try it out…it was DELISH! i can’t wait for my family to try it tonight for dinner.

    • Fabulous to hear, Sheree! I bet those ladies at the shower were super happy you were co-hosting! :o) What kinds of cheeses did you use? I love to hear how people enjoy it the most. Thanks for stopping back by to let us know you loved it and for taking the chance on trying it for your big event. Hope you find more recipes to enjoy on our site! Happy Memorial Day!

  109. I made this to cook tomorrow (before I read that I should do it day of) but I’m leaving first thing in the morning so I wouldn’t have time to make it all… I’m so excited to see the turn out… Hope it’s not too greasy

    • Hi, Keisha!

      I hope that it turned out for you! I’ve never attempted a make ahead so I’m curious to see what happened! Hopefully, you stop back by to let us all know! :o)

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  111. I made this tonight for my super picky mac-n-cheese snob children! They loved it, and so did hubby and I :-) I used cheddar and Velveeta…and to keep the calories a TAD bit lower, used almond milk instead. Yes, I DO realize that mac-n-cheese isn’t supposed to be low calorie, but I was pleasantly surprised with the outcome!!! This is my new go-to recipe! So glad I found you!!!!!

    • Woohoo!!! Another Mac and Cheese success story! Thanks, BoniLady! I’m so happy you found me, too! I hope you poke around and find some more great recipes for your family! Happy to *meet* you! :o)

  112. I just made this tonight and used very LARGE jumbo shells and used mild shredded cheddar. I also added minced garlic and a couple scoops of meltable sharp cheddar cheese dip to the milk and flour mixture. I also took leftover croutons and crushed them for the top. Turned out fantastic!! Yummy!

    • Hi, Amber. :o) I’m so glad you tried and liked my recipe. Sometimes, you just work with the ingredients you have and make it work, right? Sounds you like you did a great job of that! I love that you stopped back to let me know that you enjoyed it; hopefully, you find some more yummy food in our recipe index!

  113. I just made this dish and used LARGE jumbo shells and used mild shredded cheddar. I also added minced garlic and a couple scoops of meltable sharp cheddar cheese dip to the milk and flour mixture. I also took leftover croutons and crushed them for the top. Turned out fantastic!!

  114. I made this last night and it is so good! I forgot to buy milk and just had half and half….oops. So I used half that and half chicken broth….hoping I wouldn’t lose creaminess- it was perfect! I was hesitant about all the salt too but it was not too salty at all. I used a creamy havarti and sharp cheddar- yum!! This is just personal preference, but I don’t think I’m crazy about the breadcrumbs! My favorite mac and cheese from a restaurant doesn’t have it, so that’s probably why…

    Great recipe! Cheese sauce is so tricky!

    • Hi, Brittany! Mmmmm…half and half would be delicious and fine by itself, I’m sure! I never considered chicken broth! Interesting! I bet it added good flavor! Good cheese choices, too — definitely my favorite combo. I understand about the panko crumbs; I usually leave a section plain for my son. I’m super glad that you love it and appreciate the compliments. Hope you try some of our other recipes and enjoy them! :o)

  115. I just tried this recipe for the first time (and my first try at homemade mac n cheese!) and it was SO easy & delicious! I used havarti & cheese and sprinkled crispy bacon on top right before serving. Seriously to die for!! My boyfriend was so impressed. I’m bringing the leftovers to my coworkers tomorrow so they can share in this cheesy heaven.

    • Hi, Katie! Your comment made me so happy because your first homemade mac was my recipe, and you loved it! Thanks so much for coming back here to let us know that it was a success. Good cheese choices, by the way. :o) My favorites!

  116. I have made this several times and it is AMAZING! We all love it! I would like to make it for my daughters graduation party and would like to put it in the crock pot. Have you ever tried this recipe in the crock pot?

    • Hi, Danae! I was thrilled to see your sweet compliments! :o) Made my day. Graduation party? Wow! I think I’ll add that to one of my favorite ideas and highest praise. So, I searched through the comments and found one from Diane from December. She made it in the crock pot successfully and came back to share the how-to with all of us. I guess if I was you, I would try a regular recipe in the crock pot and make sure it works for you before you do it in bulk.
      So what follows is her comment:

      I just wanted to follow up with my post from the other day. I tried making this in a crock pot for my work holiday pot luck, and it turned out great! I added all of the ingredients into the crock pot at once (uncooked pasta), excluding the panko bread crumbs. I fried the panko bread crumbs in butter like the recipe said, and saved in a zip lock baggie. Cooked on low for 3 hours stirring every hour. Topped with the pre-fried panko bread crumbs a bit before it was time to eat. This recipe was such a hit!

      • Thank you! I will give it a try! It is so yummy, I think it will be a great side dish at the party. I will let you know how it turns out! :-)

  117. Very easy to make and the consistency was perfect! However, 1 T. of salt and pepper was way too much. We could actually handle the pepper, but the the salt almost made it impossible to eat. Next time around I would cut both in half. Otherwise loved it!

    • Hi, Linda! Thanks for trying our recipe and for the comments as well. Everyone has different seasoning preferences which is why I recommended you adjust to your liking. Most people like it as is, but it’s best to start with less if you are unsure. Again, thanks for stopping by and have a wonderful holiday weekend! :o)

  118. Amazing! I’ve been searching for the best base recipe for Mac and cheese FOREVER now! It’s so easy to play with and I absolutely love it! I even tried spinach and feta cheese with this base and it’s delicious! Thank you so much for sharing!

    • Thank you, thank you for your amazing compliments! I agree, it is a fantastic recipe as is, or with additions like feta and spinach! YUM!!! I hope you find some more yummy recipes on our site! :o)

  119. Ok so I made it and it taste great.. But I have a question? Once I pour the white yummy sauce over the Mac n cheese do I mix it up before putting it in the oven? Because I didn’t and it stayed all on top. maybe also cuz I let the roux sauce sit a lil before I poured on top of cheese

    • Hi, Sandra! Thanks for trying my recipe! :o) Yes, there’s a part of the recipe you must’ve missed. It’s between two pictures and it says this:
      “Then, stir the whole beautiful cheesy goodness together and make the topping.”
      After you layer all of the ingredients, including the hot cream sauce, you stir it all together and then add the Panko topping.
      Confession: last time I made it, I got distracted and forgot to stir it. :o) Still tastes great! I just stirred it after it baked.

  120. I tried this once before and it was delicious and I currently have my second attempt in the over right now. It smells amazing and I can’t wait to eat it. I’m picky when it comes to left overs and I find that I can actually take this to work for lunch the next day and it tastes almost as good reheated. I read the comments and now I want to try to fry the left overs so maybe that’s supper tomorrow.
    Thanks for such a great Mac ‘n’ Cheese recipe!

    • Hi, Robyn!
      I’m so excited to find another devoted fan. :o) Just you wait until you try it fried. You’re gonna wonder how you ever lived without it. :o) Thanks for the compliments and coming back to let others know. Hope you try some other recipes!

  121. I am making this dish tomorrow night for a friend who is having chemo. I am suppose to leave it in a cooler between 4 – 5 pm. Should I cook it ahead of time (and they can re-heat), or should I let them bake the whole thing.
    Thank you

    • Gosh, Sarah. I’m not sure what the best answer is, but if I HAD to pick one, I would say, let them bake it. I so wish I had a fantastic answer for you, but this just may not be the most ideal make-ahead meal due to the cheese sauce. If you get it to work, it is the perfect comfort food. Way to be a great person! :o)

    • I’ve made this recipe a couple of times now, and I actually found out by accident that this recipe, UNBAKED, reheats very nicely in the microwave! I had made a double batch for 4th of July, which turned out to be waaaay too much, so my family pigged out on it for about a week. We kept reheating the unbaked portions in the microwave, and it was still soooo creamy and tasty!

      Side note, we did not add breading to this variation.

      • Well, that is quite a find! Thanks so much for sharing, Heather! I’m so happy that you all are THE Mac the way we do — a LOT, all week! :o) hope you find some other recipes here to try!

  122. I tried your recipe a few weeks ago and my family LOVED it! We tend to like things spicy so it took out some of the ground pepper and replaced it with red pepper flakes, so good.
    We made it again last night, my husband was smoking some ribs on the grill and instead of finishing it in the oven we put it in a foil dish on the top shelf of our smoker. OMG! I’m super excited to play around with the recipe a little more and try new ideas.

    • Oh gosh, Karly. I cannot even tell you how badly I wanna try THE Mac straight out of the smoker. I might have to get a smoker just for that idea! Haha! Way to be brilliant and inspirational! :o)

  123. VERY good! I halved the recipe as I live on my own and don’t need to eat that much mac and cheese. I just had a hankering for it ;). I added a tiny bit of garlic powder and red chili flakes. I also used mostly monterrey jack cheese with a touch of sharp cheddar! I love the crunchiness that the panko crumbs give it.

    • Hi, Ashlyn! Thanks for confirming that half a recipe works! Lots of readers have asked and needed confirmation. Probably gave you lunch/dinner for a week, didn’t it? ;o) I agree, the panko crumbs are where it’s at! Hope you find some other recipes to enjoy on our site!

  124. hi! I have been staring at this recipe and re pinned it like five times!! I just never got the chance to make it! I finally made it last night and right before I was about to preheat the oven my husband called and said we got an invite to go out to dinner so we packed up the kids and left!! So I put the unbaked cassarole dish in the fridge and I’m going to bake it tonight. Have you ever refrigerated the dish before baking? Do you think it will still turn out as creamy?? I’m nervous, I hope so because I’m so excited to try!!

    • Hello, Carlee! Well, by now you know if it turned out and I’m left wondering! I apologize for the late response. We were out of town on a family emergency. If you stop back please let us all know how it worked after refrigeration. If it was a success, a lot of people will be happy to know, and I will add it to the recipe instructions so other folks can try it! :o) Thanks for your comment and trying THE Mac!

  125. One concern, my “sauce” wasn’t as thick as you pictured, I added more flour but it still was runny, any ideas?

    • Hi, Terri. The key to thickening a sauce that starts with a roux is the temp. Flour + butter + a liquid WILL thicken when it comes close to a boil. Next time, turn your temp up a bit and perhaps wait a little longer. Scientifically, it has to happen. :o) I feel bad that it didn’t work for you this time, but don’t give up! You were really close!

  126. Hello Alison!

    I made this tonight and my family of 8 loved it! We have leftovers and I was wondering the best temperature and how many minutes to reheat?
    Do you recommend covering with foil to retain moisture? Then remove foil and switch to broil for the last few minutes to get the crust crispy again? Does it freeze well?

    Sorry for all the questions but I don’t want to mess this dish up! I searched through tons of comments but didn’t see anything about how to reheat or if this can freeze.

    Thanks so much for sharing such an awesome recipe! I’m keeping this one handy!

    • Hello, Corrie!
      Leftovers after a family of eight!? Wow!! That’s fabulous! Okay, would you be willing to fry it? This is hands-down the yummiest way to eat THE Mac. Just put some oil (I use refined coconut oil — flavorless) in a skillet and press some leftover Mac into an relatively flat piece and fry it until golden brown on each side. It adds a crispiness that just can’t be beat! I’ve eaten some at a restaurant that they fried inside egg roll wrappers. I keep meaning to try that! I have not frozen it before so I can’t give you advice on that. Sorry. Thanks so much for stopping back by with compliments and questions! I hope you try some more things from our site. I tend to make make food in large quantities so we should be a good match. ;o)

  127. Thank you for this amazing recipe!! I made it this Afternoon & just tried a bite! Oh my word! My Honey loves Mac & Cheese and this will be the very best I have made yet! (& I have tried a lot of different recipes for it never finding one I’d stick with… till now!) The only 2 things I did differently were I added onions and I used my own home made bread crumbs sprinkled on top. Looks and tastes fabulous! Thanks for sharing! :)

    • And that is why I blog, Julie Ann. Because of amazingly sweet people like you. :o) Seriously, your words made my day. Isn’t it great when we can make someone food-happy? I hope you find some more recipes you love on our site! Have a happy day!

  128. I REALLY want to make this for supper tonight, unfortunately I don’t have any whole milk in my fridge!! Is there some way to substitute with 1% milk and sour cream??

    • Hi, Kelcie! Well, by now you’ve probably figured out a way. We do what we have to to make dinner happen, don’t we? Hopefully, you were able to do that. And if not, perhaps today you’ll be able to pick up some nice, creamy whole milk. :o)

      • Yes we do!
        I ended up doing just over 3 cups of 1% and 2 HEAPING tablespoons of 14% sour cream and it turned out amazing! ! Best mac and cheese I’ve ever had :) next time I’ll make sure to pick up whole milk!

        • Well, there ya go! Way to be creative and make it work! Nicely done! And thanks for the compliment. It really is a forgiving recipe and easy to play with. I’m so glad you enjoyed it. Thanks so much for stopping by! Take a look around. :o)

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