Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese.
So I developed this recipe and now I share it with you, friends. Because you all deserve this bit of comforting yum in your life.
You are so welcome.
This is the original picture that made THE Mac go viral!
This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches. How about Loaded Roast Beef and Bleu Sliders? You should probably check them out! Heck, this would make a PBJ look great. We love to add chunks of ham and make it a full meal. Add some bacon or crab if it floats your boat! Pulled pork with onions and barbecue sauce? Oh good heavens!
The possibilities are endless.
Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham. Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside. How can you resist?
[This recipe has gone viral since I first posted it. If you’re visiting from Pinterest, please take a minutes and check my recipe index for hundreds of other great recipes!]
And it’s EASY. The only bummer is the tired hand you’ll have from grating all of that cheese.
Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of kosher salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour
Add in 1/2 T. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper.
(Originally, the recipe called for 1 T. each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty. Please note that I have changed the numbers to reflect what works well as a general rule. Start less and add more as needed to taste. You can add it in, but you can’t take it out!)
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 just to a very low boil — it will take several minutes. This is where it will thicken considerably. If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right. Remove from heat.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Just please skip bagged cheese. Because of additives, it melts differently. You will get the best result if you grate a block of cheese!
Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese. Then, stir the whole beautiful cheesy goodness together and make the topping. In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a preheated 325 degree oven for 12-15 minutes.
Hot, cheesy perfection.
Serves 6-8 as a main dish or 10-12 as a side.
*I have received many questions regarding preparing THE Mac ahead of time. It is my recommendation to make this fresh before serving. Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together. Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it. :o)
For Crock Pot tips, see the very bottom of this post!
- 1 lb. pasta of your choice
- ½ c. butter
- ½ c. flour
- 4 c. milk
- 6 c. freshly shredded sharp or white Cheddar
- ½ T. Kosher or sea salt
- ½ T. pepper
- 2 T. butter
- ½ c. panko bread crumbs
- Boil pasta in salted water according to package directions.
- Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
- Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
- Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
- Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
- Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
- Sprinkle the breadcrumbs over the mac and cheese.
- Bake in a preheated 325 degree oven 12-15 minutes.
Crock Pot results:
I have tested THE Mac in the crock pot and I got some decent results! For those of you who need to buy a couple hours if you’re bringing THE Mac to an event without an oven, I found a way to work it! Make all of the elements of THE Mac — make the pasta, grate the cheese, make the cream sauce and stir it all together. Also, make the panko topping, but set this aside to add to the top before serving.
Keep this in your crock pot on low for about two hours. After that, stir it, set the temp to warm and be prepared to serve it as soon as possible since the longer it sits on warm, the more the sauce bakes in and you lose the creaminess that makes this spectacular. It still tastes delicious, but the texture definitely changes to be more like a traditional baked mac and cheese.
Please note that all crock pots are different and one that has a bit of a higher temp may dry this recipe out quicker! Keep an eye on it and be prepared to turn it down or off if needed. Again, fresh is best, but I hope this provides you an alternative if you need it!
Two hours on low before stirring.
Ready to serve from the crock pot!
So I made your Mac and cheese tonight. Wow to that first of all. I used 1/3 sharp cheddar, 1/3 mild cheddar, 1/3 cream cheese.
I sautéed onions and red peppers in butter with Cajun seasoning for a long time. Added garlic at the end so it would hold its flavor. Quickly fried up the andouille sausage. Added probably 1 tsp of Cajun seasoning to the béchamel sauce.
WOWZA. It was so good!!! You rock!
You. Are. Brilliant!
Sweetest comment plus winning additions! You just proved how to take this recipe and make it your own. Many readers will thank you.
I thank you.
Hi Alison! I have been making this mac and cheese for years! Exactly as you have it posted. I am the only one that is allowed to make mac and cheese in the family because of this recipe! We are down the shore and I left my beloved printed recipe at home, so I came online to find it. Since I am here I feel like I have to tell you that this is a sensation in my family! Yum! Thank you for making THE best mac and cheese recipe!
Lauren, if I could swoop you into a huge hug right now, I would so do it!
Seriously, you just made my day!! What a kind comment to leave — thank you!!
I hope you find lots more to love here on TWN. Hope to see you more often in my comments! (In fact, I’m opening a store here in the U.P. so come see me sometime!).
We have made this MANY times now and it has now become something people know I make that is delicious! I’ve shared it with so so many people!
I always use Cavatappi noodles and whole milk. 16 oz sharp cheddar cheese and 8 oz extra sharp white new york cheddar. I’ve tried some others and I prefer these! Only thing I change from the recipe (aka my secret ingredient) is adding some nutmeg in the cheese sauce. It is divine!! The recipe is beloved!
ALSO, I love the leftovers. No they’re not nearly as pretty and not quite as delicious as fresh out of the over but reheated (microwave or toaster oven), it is a delicious treat!
And thank you for THIS! We are never sad about leftovers either, even though they aren’t as picturesque after the first presentation. :o) Have you tried it fried to get the crispy edges? If not, do. ;o)
Liza, I wish I could explain how happy your comment has made me. :o) You are doing it exactly right — making it with the right ingredients and adding your own twist. This is why I love what I do! Nutmeg and ground mustard are fabulous additions to Mac and Cheese and add just a little something extra, so well done. I truly hope you have found more to love here on TWN; love to have kind folks like you around.
This is delicious! Things I personally would do differently next time:
I used packaged pre-shredded cheese because I will never grate my own lol. I used only mozzarella because my son is super picky. Next time I will use half the flour called for and add the cheese to the bechemele sauce to melt. This way the cornstarch on the pre-shredded cheese won’t thicken the sauce too much. I used the same flour and that made it way too thick.
I’m sure if you use the fresh shredded cheese it would have been fine.
Loved the toasted breadcrumbs ♥️ My kid wanted lots more of that! He had seconds of the dish. Definitely be careful with the salt you add. I used kosher abs just added to taste. This will be a keeper recipe for sure.
Super glad you liked it, Andrea! Thank you for explaining the ways you did it differently and how that affected the outcome! And I think it’s totally worth it to grate the cheese — just try it once.
This was delicious. My nephew’s wife made it for Thanksgiving. It was a hit. I made it tonight but I used the cheeses that my husband likes. He never eats Mac and cheese but he loved this one. Thanks for sharing.
I’m so very glad to hear this Violeta! I love making a homemade mac and cheese convert! I hope you find lots more recipes to share and enjoy on TWN! :o)
Hi! Can I make this Mac and cheese the night before and add the panko the next day and bake it?
Hi, Sam! This is a question I get asked the most and tried to address within the post. I get it. Making ahead would be ideal, but it doesn’t yield the same creamy results in my opinion. I would suggest that you make each element ahead that you’re able (shred the cheese, make the panko) and then just make the sauce, assemble, and bake the day of. It’s such a quick process and you’ll get just what you want this way. Have a Happy Thanksgiving! :o)
Hi there! If making ahead of time and reheating the next day, how long would you recommend to bake in the oven?
Hi, Rachael! I’m not sure if you saw the part in my post about it being best fresh, but I highly recommend that if you want to make it ahead, make it up and then keep it in the fridge and bake it right before serving it. It’s just going to be its best self right out of the oven. :o) I do give recommendations for a crock pot version if that is helpful! Thanks so much for stopping by! Happy Thanksgiving!
This recipe does NOT disappoint. I’ve made it twice now following the recipe to a T. I used 2 cups havarti and 4 cups sharp cheddar with cavatappi noodles. I received lots of compliments on the dish. But my favorite was when my cousin from Missouri said it was the BEST (restaurant or homemade) he’s ever had.
Happy dancing is happening up here thanks to your kind words, Melanie! :o) This is why I keep writing my recipes down. The BEST, hey? Wow.
Amazing recipe. Thanks for sharing it.
Thank you SO much for this recipe!! I have been making it for years and anytime I have to bring a dish to a gathering it is ALWAYS this and it is ALWAYS the star of the meal! I’ve made it so often that people start referring to it as “my” mac n cheese and ask for “my” recipe but I always direct them to this page! I love experimenting with cheese combos and I have a lot of different cheeses left over from a charcuterie board from a few days ago and I think I’m going to throw it all in a mac this weekend! A few types of aged cheddar, havarti, Gouda, fontina and Parmesan! I hope it will be good and not cheese overboard!!
Hi, Renee!! So very happy to hear this glowing reviews! Makes me happy every single time. And it sounds like you get to claim it at this point, but boy does it so my heart good to hear you send people my way. :o) I am very excited to hear how that cheese menagerie works for you! Please stop back by and let me know! I hope you find lots more recipes to make you’re here on TWN! Thanks for the kindness!
Update- just made it and it was delicious! Was VERY cheesy (I may have gone a little over 6 cups of cheese haha) but the flavors came together really nicely!!
Can I use a can of evaporated milk for part of the milk?
Hello, Tanya! I have not personally tried this, but I can’t see why replacing it with the same amounts would be a problem! Please let us know if you do and how it works!
I too have been making this for years but lately it has been coming out dry, NOT creamy goodness….would it be because I get it all put together and in the pan but don’t cook it for 4/5 hours?
I have a tendency to try to get everything ready early in the day so things will be easier at dinner time, but it usually is still hectic. 🙂
Hello, Janet! I definitely think that the sitting could affect the texture and creaminess. Also, the longer it bakes, the more it dries out. Are you baking it any longer since it has cooled before you bake it? Made just as the recipe states should produce the creamy goodness you’re looking for. :o)
This has been my go to Mac and cheese since I’ve discovered it! It is perfection! Totally restaurant quality and so easy to make! Thank you for sharing this wonderful recipe!
Maria! What a fabulous comment full of compliments! Thank you so very much for taking the time to let me know how much you love it. :o) Hope you find much more to love on TWN!
This was so easy to make and DELICIOUS!! I am not a cheese person by any means and I am obsessed. Thank you so much for sharing.
Hello, Maria!! I LOVED your comment! Easy and DELICIOUS is what it’s all about, right? And for someone who says they’re not a cheese person to love the cheesiest Mac…well, that kinda says it all! Thank you for stopping back by to make me smile. I hope you find lots more to love on TWN! :o)
Hi! I made this tonight for the first time and it was so good! Thank you for sharing the recipe! We now have lots of leftovers and I wonder if you have any tips for freezing it. I know above you say the cheese sauce separates when reheated, but we may have to try it. Thank you!
My phone was being funky and more comments showed up after I posted my question. I saw someone else’s question about freezing it. Sorry for the repetition!
I love your question, Tessa! I hope you try it sometime and let me know how it turns out! We always manage to scarf up our leftovers around here! :o) Thanks for taking the time to comment. I hope you find lots to love here on TWN!
THE BEST macaroni and cheese recipe I’ve ever made. My family and friends still ask about it! Thank you.
Woohooo!! Thank you for this amazing compliment, Jill! I absolutely LOVE that you have a go-to recipe you can be proud to make for your friends and family. :o) Hope you find much more to love on TWN!
I have been making this recipe for years and love it so much! Can’t even count how many people I have passed it on to. I love subbing some truffle oil for butter in the roux to make it extra decadent 🙂 and my favorite cheese combo is havarti and extra sharp white or gouda for an extra creamy batch. I am making it for a pot luck at work tomorrow and wondering- has anyone tried to make the bechamel ahead and then heat it up and add to the pasta/cheese? I want it to be ready to assemble in the morning to avoid waking up at the crack of dawn if at all possible :p Do you think it would separate too much? Thanks!
Mmmmmmm…truffle oil. Excellent! Hoping you had success making it for work! Thanks so much for your compliments, sharing, and love of THE Mac! You’re pretty great! Happy Thanksgiving, Leah! :o)
This will be my go to recipe for now on! Used half the flour in roux and less cheese because I was traveling with it to reheat the next day at my son’s frat house and didn’t want it to stiffen up too much. Poured some half & half over top before baking to loosen up. Added bacon…yum!
Love this! Thank you so much, Karla! Great tips and kind compliments! I hope you find more to love here on That Which Nourishes! :o)
Hi! This is a great recipe. I’m just curious as to why you pour the roux over the cheese instead of adding the cheese to the roux in the pot. Does it make a difference? Thank you.
Hello, Marissa! Thank you for the kind words and great question! I started using this method originally to not have to wash the cheesy mess out of my pan, but since then I have had people swear that it is the secret to the yum! :o) I had a chef friend confirm that there’s some science to it as well, so now you know! You certainly CAN mix the cheese into the bechamel sauce if you’d prefer! Thanks again for stopping by!
The pasta is cavatappi! I absolutely love it !
Best Mac and cheese that I’ve ever tried!! Can I freeze this ?
Skyler!!! Thank you so much for that amazing compliment! I mean, you CAN, but a cream sauce won’t maintain its integrity after having been frozen. Some folks have done so and said it worked well, but I can’t recommend it fully. :o) Thanks so much for stopping back by and for commenting.
Because my husband and I love, love, love the crispy topping, as much or more, than the creamy bottom, after the first day, I make another portion of the topping, to put on the “leftovers”. By the second day they are rather naked….no crispy, crunchy left. I throw together another ration of melted butter with panko breadcrumbs, cover the topless mac and cheese, then pop it into the oven. As it heats up, low and behold…..a second day of crunchy topping with luscious creamy bottom, ready for our dinner. If it doesn’t get crispy enough, I put it under the broiler for a few minutes.
P.S. I have had fun experimenting with various combinations of cheeses, which do change the flavor and sometimes the texture.
Michaele! I love this idea! It’s a refresh which I would imagine makes it taste fresh on the reheat! Brilliant! Thanks for the kind words and comment! Happy to have you here, and hope you find lots more to love here on TWN. :o)
This looks AMAZING! I need this in my life as soon as possible.
To those asking about the pasta shape, looks like pipe rigate!
This is an amazing recipe. Thank you so much ❤️
Well, didn’t you just make my day? :o) Thank YOU, Giana! Hope you find more to love here on TWN!
I just need to let you know that this has made me a mac n cheese convert. I never liked it until this recipe- so good! I’ve been making it for a couple years now
And this comment is a blogging WIN! :o) Thank you from the bottom of my heart, Kaitlin.
I want to make two batches of these. Would I be able to just double the ingredients and cook together, or should I make 2 separate batches? Thanks!
Hi, Taryn! You can do it whichever way works best for you. If you do one large, double batch, just be prepared to add 10-15 more minutes of bake time. :o) Happy Easter!
The cream sauce resembles gravy rather than a cream sauce. Did I mess this up or is it supposed to be like that?
Hi, Ashley! I can see why you’d say that as a béchamel sauce is also the start for white gravy. Add the cheese and the pasta and I think you’ll quickly see that you did it all as you were supposed to! :o) Hope you love it! Thanks for stopping by.
I use heavy cream instead of milk, and add some pasta water to thin it out. And cook the pasta for a few minutes less than the box says. I also add salt pepper garlic onion paprika ground mustard powders sprinkle of sugar Italian seasoning and little spoon of chicken base in with butter flour b4 adding heavy cream. And I season the panko topping
Thank you for your comment, Jess! Sounds like an Italian pasta bake! :o)
An amazing dish! Made this for dinner last night and it was a huge hit! We have ton of leftovers today and cant wait to eat them later! The only thing I would recommend is to cook it longer or put in under broil so that the breadcrumbs are nice and crunchy! Will definitely make again!
Hi, Hailey!! Thanks so much for the kind words! I’m so very happy you loved THE Mac and came back to say so. As far as the crunchy topping, that’s why the breadcrumbs are toasted in butter and then put on top — to make them nice and crunchy! :o)
Can you make this ahead of time?
Hi, Lauren. Because it’s a cheese sauce, I recommend you make it fresh for best results. You can, however, prep all your ingredients ahead (make pasta, Panko, shred cheese) and then just quickly make the roux, assemble, and bake when it’s time to eat! It bakes so quickly that it’s ptetty easy to make quickly. :o)
We actually eat it cold! Take it along in picnics. This is the best mac & cheese recipe out there.
Well, that’s a new one to me, Maureen! But I sure can’t argue with it! THE Mac — cold, hot, fried — it’s just where it’s at! :o)
Thank you so much for your kind words. I hope you find more to love on TWN!
This is amazing Mac & cheese! I used a combination of sharp, extra sharp, aseigo, mozzarella & Smokey cheddar cheeses plus added ground mustard and it was one of the best I have ever tasted!
Hello, Wanda! Wow! Fun cheese choices! Thanks so much for the ideas and compliments. :o)
This is by far THE BEST Mac & cheese I’ve ever made! Anytime I make it for a family get together everyone is always raving about it. I was wondering if the nutritional information is posted anywhere? I wasn’t able to find it. Thanks!
Kristen, I wish I could tell you how much I love to receive such amazing compliments on my recipe! Thank you so much for taking the time to say you love THE Mac. I have not posted the nutritional info. Not sure anyone would want to know. Haha! Although I’m convinced that THE Mac made with quality ingredients and lots of love is nourishing, some folks can’t get past calories. I’m sorry it’s not available for you. I do hope you find more recipes to enjoy on my site.
I literally make this for every dinner party, family event, cookout, you name it! AND my family eats it at least once a month. Simple, delicious, down home cooking. Used a combo of chipotle gouda, havarti, and white cheddar. super delicious!
How long do you fry the leftover patties?
Thank you for the amazing compliments, Bexx! I love that you found your go-to dish in THE Mac! Mmmmm…that chipotle gouda sounds like a GREAT idea! Love it! :o) As far as the fried Mac, I just fry it until it’s golden brown on both sides and warm through. Don’t expect them to hold together perfectly — they’re way too cheesy for that. But it will be delicious, I promise! :o) Hope you find more to love here on TWN!
This is the creamiest Mac and cheese even. I followed your directions exactly using sharp cheddar, white cheddar and a bit of Havarti. I only wish I had used a larger pan for mixing. My family is loving it!
I have tried this recipe a few times and always love it! Tried it today with pre-shredded cheese and it turned out just as good!
Thank you for letting us know, Sarah! :o) So glad to hear you love THE Mac!
Even though I’m well into my 30s, this is the very first thing I have ever baked completely from scratch. And NAILED it! If I can conquer this, that certainly means anyone can. I now have friends who have eaten it bragging to other friends that have not, and they’re begging for me to make them some. It’s become a bartering tool I use among my circle!
Now that I have the foundation down, I’m having a blast experimenting with different cheeses. Extra Sharp Cheddar is always included as a main fixture, as is smoked gouda, but I like to play around with Pepper Jack (for a slight, but not overwhelming, “kick”) and various other cheeses. Tomorrow I’m doing one for another friend that includes Havarti, which I’ve never actually tasted but frequently hear that it adds a nice creaminess.
This recipe is pure magic. DELICIOUS magic! The first time I did it was this past Thanksgiving, and I was taken aback by how delicious the first bite was. The second was even more incredible, and before I knew it, I boycotted all over Thanksgiving dishes to devour only the Mac & Cheese. It not only is simple enough for a clueless rookie like myself to make, but it gives so much leeway to various cheese combinations and ratios. Endless possibilities! If only I would have discovered this 20 years ago, I’d have had more of an interest in cooking for myself all this time!
Lisa, you sure made me smile. :o) One of the main reasons I started the food blog was so that folks could see for themselves that cooking was achievable. And not just cooking, but making amazing food that makes people food happy — because life needs that, right? I’m going to share part of your comments on TWN’s Facebook page hoping it will inspire others as well. Try some more recipes! I bet your whole world just opened up to what you’re able to create! Thanks again for taking the time to come back by and let me know it mattered to you. Hope to see you more often!
This looks amazing! I’m hoping to make it as a side dish for a party I’m hosting. Could I prep this the evening before and just stick it in the oven the day of the party?
Hello, Christy. Thank you so much for choosing THE Mac as your side dish for your party! :o) As I mentioned in the post, in order to get the best results, it’s best to make it fresh. You can, however, shred the cheese ahead, make the pasta, and have everything pre-measured so you can just make the roux, put it all together and bake just before eating. It’s just so good that way! :o) Thanks for so much for stopping by and for your question. Hope it all goes well for you!
Awesome!!! I used four cups cheddar (prob a tad more!) and a healthy two cups of mozzarella- perfect combo of creamy and stringy. I would make more bread crumbs for topping next time. I used Italian seasoned Panko. Delish recipe!
Hello, Jennifer! Super glad you loved THE Mac! Thanks for sharing your modifications. It’s always nice for other readers to have ideas. Hope you find lots more to love her on TWN! :o)
I always increase the topping, too!
Sooooo delicious! My in-laws raves about how amazing it was!!!
Marlo!! Thank you for the high praise! I love that you found favor with the in-laws with THE Mac! :o) Hope you find more with which to impress them here on TWN! Happy New Year!
This was amazing!! Put a spin on it with some fresh parsley before Panko though! Yum!
This is the THIRD time I have made this! The first was just as written but the last two have been with the addition of sauteed jalapeno peppers. It is now a family favorite with the addition of the peppers. I freeze what little I have for leftovers and it re-heats perfectly. My family thanks you!
Oh, wow! YUM!!! Making THE Mac SPICY! :o) Thanks for sharing, Laurie, and for the kind words. Merry Christmas to you and yours!
I had SO many compliments on this recipe when I brought it to a friends Christmas party. It was so simple yet so delicious!
Danielle, thank you so much for stopping back by to let me know that THE Mac was a hit! :o) That always makes me so happy to hear. I hope you have a lovely Christmas and the happiest of New Years. Come on back sometime and try some more of my recipes. :o)
Time saving hack: make this recipe in a single pot. Boil noodles and drain in a colander. Use the hot pot to make the sauce…I feel it thickens quicker since the pot is already warm. Once sauce is thick throw in the cheese to melt, then throw in the noodles. Much easier to mix together, less mess, less dirty dishes etc.
Nice, Dixone! There are some reasons for my method, but I can’t blame anyone for wanting to do fewer dishes. :o) Glad you enjoy THE Mac!
What can you use in place of cow milk if you are allergic?
Hello, Kim! I haven’t tried all of the possible substitutions, but I would suppose it’s worth trying whatever you would normally sub in for milk. If you have success, please stop back by and let us all know! :o)
When I make pudding I use almond milk but it never sits right unless you add a little corn starch . You could give that a try !
Now that’s some great advice! Thanks, Chels!! :o)
This is the best Mac and cheese recipe I’ve ever tried! It was a hit on thanksgiving, the only issue now is making it often ‘cause I’m constantly craving it. (pregnancy problems) I wonder if it would be good with some Gorgonzola on top.
Thank you, Les!!! What a huge compliment! Yes, make it and eat it! I sure don’t see that as a problem! It’s super important for you to get all that good, whole food and nourishment for you and baby! Just use quality ingredients and enjoy! You can always add some Gorgonzola to your portion to see how you like it! I wish you well and appreciate your kind words! :o)
Made this and it was very good. Thanks for the recipe.
Thank you for the kind words, Des! Happy to hear from you! Hope you find more recipes to love on my site! :o)
Hi Alison,
I made your recipe this past Thanksgiving and it was a huge hit! I am a newlywed and this was my first time spending Thanksgiving with my husband’s family. I was nervous to take a dish to my in laws because I wanted to make sure they loved it and they did! In fact, my in laws have requested for me to make it a tradition to make this Mac and cheese for every Thanksgiving and other special occasions. Thank you so much for a delicious and straightforward recipe! I look forward to trying other recipes from you! Many blessings to you this holiday season!
Lauren!! I’m happy-dancing over here! My heart is for the blog to give lovely people like you the opportunity to feel proud of your food! Way to go having such a Thanksgiving win! I still remember the first dish to pass I made to bring to a family gathering of my new husband’s family. I’m not sure mine was such a success! Haha. Please check out the blog for more recipes that you can make that are tried and true in our family and follow TWN on Facebook for weekly ideas. Big, huge high fives to you and heartfelt thanks for your kind words. Blessings to you and yours. :o)
This recipe has been a staple in my house for several years. My daughter wants me to make it for her and her friends…could I half everything for a smaller portion?
Thank you, Brandy, for making THE Mac! You sure can cut it in half — easy peasy! OR, you can make the whole thing and fry up the leftovers the next day for dinner!! That would be my auggeestion for sure! ;o)
How many blocks /bars of cheese would you need for six cups
Hi, Karyn! Each 8 oz. block yields 2 cups of grated cheese. So, 24 oz. should do the trick! :o)
I just wanted to stop by and say: I’ve been making this recipe for YEARS. Every Thanksgiving, every potluck, family BBQ – really any occasion I can make it – I do. It’s never failed me. I love mixing in Smoked Gouda with Cheddar, but only if I know the eaters are a fan of smoked cheeses- turns out not everyone is – LOL.
My favorite noods for it are definitely cavatappi, but I’ve made it with shells and love it just as much. And I wanted to let you know, this is a LEGIT winner — I had a Halloween party to go to that was “Mac and Cheese Competition” themed (?) and amongst at least half a dozen others- THIS ONE WON UNANIMOUSLY! Thank you for your love of MAC!
Emina!!! You made me so very happy with your sweet words! Thank you so much for taking the time to share the love for THE Mac. Sounds like it makes you famous! :o) Seriously, I appreciated your compliments so much I shared them on That Which Nourishes’ Facebook page. You should stop over and see. :o) I hope you had a lovely Thanksgiving and that you find more yummy food to make on my website. Take care!
Hi. I just made this. Can’t wait to eat it! It looks amazing. Should I cover the pan with foil and then bake?
Hello, Lauren! No need to cover with foil! Just pop it in the oven and bake it! Happy Thanksgiving!
I have made this recipe for my family the past 3 Thanksgivings and it is now a staple in our meal!! So yummy!
Woohoo! I LOVE to hear this! Thank you, Mary! I hope you have a beautiful Thanksgiving! :o)
Hi! I just came across this recipe and want to try it for thanksgiving (today) and wanted to know if I could use 2% milk instead of whole milk?
Hello, Rachel! You absolutely can use 2% if that’s what you have to use! When you love it and make it next time, try whole milk for even more creamy yum! :o) Happy Thanksgiving!
Hi! Would you recommend making the Mac and cheese in the morning to serve it for dinner. I want to make this today for thanksgiving but I don’t want the Mac and cheese to not be good later tonight if I make it now.
Thanks!
Hello, Yelena! No, I would recommend making THE Mac fresh every time that it is possible. It just works best made at the time you’d like to serve it based on the cheese and cream sauce. You can definitely prep the ingredients ahead, however! Grate your cheese and make the noodles if you’d like! Have a Happy Thanksgiving! :o)
I’ve been making this for two years and it is amazing! Family members request it for occasions! Thanks!
Hi, Nadine! Thank you so very much for stopping by today to let me know that you and your family love THE Mac!! That makes me so happy to hear. I wish you and yours the most beautiful Thanksgiving. :o)
I plan to make this recipe tomorrow for THANKSGIVING,, and i wanted to clarify whether or not the “1/2 T of Pepper” at the end was for Table or Tea spoon. I’m not sure and i don’t want to over salt my food I’m also wondering if it needs to be Panko Bread crumbs. Thank you so much and i’m so excited to try it.
Hello, Kaylee! The capital T in recipes stands for Tablespoon. And you do not have to use Panko, but that is a yummy part of the recipe. :o) I hope your Thanksgiving is wonderful!
Hey,
Can I use cashew milk in place of whole milk?
Hi, Lara. I haven’t personally used cashew milk and no one has commented yet to say whether or not it works. So I’m not sure I would recommend it. I’m sorry I don’t have a better answer for you, I hope you have a lovely Thanksgiving! :o)
Hi,
Looking forward to trying this!
I would like to know if it’s alright to replace whole milk for cashew milk?
Do you think this will be good if I made it a day ahead for Thanksgiving and just baked it the day of? Wasn’t sure if you’ve ever done that, and what you recommend? Thank you in advance!!!
Hello, Christine! This is my most asked question and I did try to answer it in the instructions so if You’d like, read through some of the comments and you’ll see what other readers have done. I do not recommend making it ahead as the sauce will break and not be as creamy as you want. You can prepare the ingredients ahead, however. You can pre-grate the cheese, make the noodles ahead, and then just make the roux just before dinner and bake! :o) Have a Happy Thanksgiving!
Hi!
I wanted to know if I could add some velveeta for extra cheesiness or do you think that would compromise the recipe??
Thank you!
Hello, Alexis! I promise, this recipe is full of so much cheesy goodness you would never miss velveeta in it. I’m not a fan of processed cheese so I would tend to steer you away from it. But, it’s your recipe once you make it so make it how you feel best :o) Happy Thanksgiving!!
I’ve made this recipe a handful of times and it’s always delicious, thank you!
Question, could I throw it in a crock pot versus the oven? Would that compromise the taste?
Hi, Eileen! I always bake mine, but many readers have asked the same question so I will share with you what they have said. I don’t think you’ll compromise taste in any way. It may not have the same texture as baked, but again, many readers have had success. :o) Happy Thanksgiving!
“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!”
Hi! Excited to make this for thanksgiving this year. Do you think 1 block of sharp cheddar, 1 block white cheddar, 1 cup gouda would be good? Trying to come up with the best cheese combo!
Hello, Alexandra! YES! Great choices! You’re about to win Thanksgiving. :o) Have a lovely holiday season.
I make this every couple of weeks (starting this past Thanksgiving as well) and am convinced there is no possible “best” combination because the possibilities are infinite! My favorite so far is 2 cups Extra Sharp Cheddar, 2 cups Smoked Gouda, 1 cup Pepper Jack, and 1 cup White Cheddar. That sounds close to your inquiry, and my friends salivated over it long after it was gone. I plan on doing the same thing tomorrow except changing out the White Cheddar for Havarti. I confess I know nothing about cheese but just pick up things here and there regarding what other people like, so I just switch out one at a time. It gets a little pricey with all the fresh cheeses, but it also makes a TON, so I find it reasonable. Then again, I’d keep making it regardless of cost, because it truly is the best recipe of anything in the history of cooking. LOL
“best recipe of anything in the history of cooking.” HAHAHAHAH! For the win! :o) Thanks, Lisa.
I have made this mac and cheese multiple times and it is by far the best mac and cheese I have ever had!! Thank you so much for this recipe (:
Happy Dance!! :o) Thank you, Casey! Each time I hear compliments like this, I am grateful for awesome folks like you and that we can share good food. Happy Thanksgiving!
Thanks for sharing. I made this last night and it turned out so good. I then shared the recipe with friends who loved it. I used one 8oz block of Cabot Extra sharp that I shredded and then a little less than a half pound of Cooper Sharp American (it so creamy and delicious). I did assemble it a couple of hours early since I needed the oven for other things, and then baked it at 350 for about 30 minutes to make sure that it was heated through. Perfect! Thanks again. It is a keeper.
Hi, Chad!! Yum to all of that!! I must confess, I have made it a couple hours before baking as well with much success. Good thinking on all your cheese and baking choices. I love how flexible the recipe can be! Thank you for the kind words, great suggestions, and for trying my recipe! Happy Thanksgiving to you and yours. :o)
Hello! I’m dying to make this for thanksgiving, I’m a bit nervous but I’m hoping everything will come out just fine. I just have a quick question, what kind of cheese or cheeses do you use when you make yours?
Hello, Amber! I’m happy to hear you’re making THE Mac for Thanksgiving! :o) I typically make it with sharp Cheddar as I almost always have that in my fridge! But you can bet that if I have Gouda or Havarti, I’ll throw that in with the Cheddar for a different spin! I sure hope you love it! Happy Thanksgiving!!
I make this every Thanksgiving now for the last 4 years or so! Love this recipe!
Shayla! Thank you so much for letting me know that TWN gets to be a small part of your family’s Thanksgiving!! What an honor! I hope you have a beautiful holiday this year as well. :o)
Hi! Made this deliciousness for a friends thanksgiving themed birthday (lol) a few months ago and it was a hit! I’d like to make it again for actual thanksgiving but I was wondering if it would be okay to add in some spices like paprika, oregano, Italian seasoning, thyme, basil etc? Or would the taste be completely off? Thanks!
Hello, Misha! Thank you for the compliments!! I’m so glad you have had success with THE Mac! And I just have to know, was the Thanksgiving themed birthday so they could eat all the yummy Thanksgiving food? Love that!!
As for the spices — 10 points for creativity! I’m not sure if you mean all of those spices or if you were just throwing some out there, but as a Mac and cheese purist of sorts, I can’t say it sounds appealing to me, but to each his own, so I think it’s ultimately up to you! :o) I don’t think I answered your question very well, but I hope that however you choose to make it, you enjoy it thoroughly this Thanksgiving.
Can you tell me how much pasta is “1 lb. pasta” ? 1 box?
And how many blocks of cheese makes 6 cups?
Last year I shredded 6, 8oz blocks and I had too much cheese!
Please advise!
Hi, Stephanie! Yes, a typical box of pasta is 16 oz. or 1 lb.
And typically, an 8 oz. block of cheese produces 2 cups of grated so three, 8 oz. blocks should do the trick for you! :o)
Good luck and Happy Thanksgiving!
Thank you!
You are so welcome! :o)
Hi Alison! It took about 20-30 minutes of constant whisking to get the the rue/milk mixture to thicken does that sound right?
Hello, Olivia!! No, it should just take a few minutes for the roux to thicken. Try turning your temp up a bit, since you’re right there whisking I don’t think you need to worry about burning it. :o) Thanks for the question!
Hi Alison! I’ve made this recipe quite a few times and it’s great! I get requests for it all the time. But, I was just wondering; why do you put the cheese on the macaroni and pour the sauce over it versus adding the cheese to the sauce, and mixing the macaroni in then adding it to the pan?
Darn! You are trying to get my secrets, aren’t you, Amanda? :o) I can’t reveal them all, but I will say that I recently did a demo of THE Mac and had a chef as my partner and she confirmed that my methods were smarter than I even meant them to be! She said that the cheese helps cook the pasta and the pasta helps cool the cheese so I felt pretty proud of it! Thanks for making THE Mac and sharing it with the folks you love. I hope you find lots more to love here on TWN.
I have been using your recipe for the past year, and I have done it a few different ways, one of my favourite is,,,I use old french bread, and fry it with garlic salt, parsley and butter for the topping and I cook the whole pan in the Treager Smoker…it is always a huge hit! I also will use a smoke chedder cheese with reg cheese for a nice flavour. Thanks for this recipe!
Mmmmmmmmmmm!!! Yummm!! That topping sounds amazing, Sheila! I bet THE Mac is so so delicious coming out of your smoker! Fabulous tips! And thank you for trying my recipe and sharing your pointers! Hope you try more recipes from my site! Cheers!
Hi! I’ve made this dish a couple of times and now get request to make this Mac & Cheese at all family and work gatherings. It’s so delicious! I want to try something new and add ham to the recipe. What kind of ham do you use and when do you throw it into the mix? Also, have you ever tried a buffalo mac and cheese? Thinking I could add buffalo sauce to the creamy mix and shredded chicken with the cheese right before I mix everything together – thoughts?
Thank you so much for this yummy recipe!!
Hello, Nathalie! I love the spelling of your name! Thank you so much for the high praise for THE Mac! I love to hear that you get asked to make it wherever you go! :o) You can honestly use any ham. I’m not sure what region you hail from, but I would just be careful if you use country ham from the south as it tends to be very salty. Often, I use leftover ham (see my recipe for Best Ham Ever) but you can use even a ham steak from the store and just cut into cubes. Whatever you choose, just toss it in before you do the big stir of pasta and sauce and cheese. If the chunks are nice and small, it’ll heat right up in there.
I love the idea for the buffalo! I think you’re right on track with adding the buffalo sauce to the béchamel sauce. When you try it, please stop back and let me know how it turned out! :o) Again, thanks so much for stopping back by with the compliments and ideas! Hope to hear from you again soon!
Hello!
I am planning on making this over the weekend for a party of 15 as a side dish for a friends party. Do you think I can get away with preparing the amount as is, or should I double the recipe? there are going to be other dishes, is why I am thinking It should be ok.
I am hoping you can help me because I am completely stuck on making this decision lol!
Thanks so much
Hi, Desiree!
Oh, man! That’s a good question. Historical data (previous party goers and their gobbling of THE Mac) says you may want to double. :o) I know that’s no the answer you wanted. Perhaps a good compromise would be 1 1/2 batches? That’s what I would do if it were me. I hope all goes well and you all love it!
DEE-LISH!!! thank you so much 🙂
You are SO welcome, Teresa! :o) Super happy to hear you enjoyed it! I hope you find and try some more yummy food from TWN!
I LOVE this recipe! Thank you for sharing! The only thing I did differently was to do 2 cups of cream in addition to the 2 cups milk and it made an awesome creamy Rue. I also broiled the Mac at the end of cooking time for about 3-4 minutes and it was crispy and crunchy!
All the smiles at your sweet compliments, Emily! :o) I’m so happy you LOVED THE Mac and your suggestions are fantastic! I hope you poke around and find some more recipes to love on my site!
Can you make this beforehand in a crockpot and stir occasionaly while it is staying warm? Would the cheese sauce still separate?
Thanks!
Would it be possible to make this a day before an event, putting it in a crock pot and stirring regularly until the event? If it stays warm in the crock pot will the cheese sauce still separate??
Hi, Morgan! I wish I had a better answer for you, but I can really only guarantee the best results when made as directed. Perhaps you saw some of the other readers’ responses regarding making THE Mac in the crock pot. If not, here’s a great success story; hopefully, it helps you! :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!”
By far the easiest and best Mac & Cheese recipe I have tasted or tried. I had been wanting to make this one for some time and finally got to it today. So glad I did, thank you!
And this kind of comment is why I keep on blogging! :o) Cheri, thank you for trying THE Mac and for coming back by to say you loved it. It means a lot to hear that it was a success and fed you well. Hope you find more recipes to love here on TWN.
Made it for our Labor Day picnic and it was delicious!! Thank you!
So very glad to hear that, Stacey! You are so welcome! Hope you find more to love on TWN! :o)
Can you substitute the floor for anything if I wanted to make this gluten free with gluten free pasta?
Hello, Sarah. I have not had a reason to personally make this gluten free, but several folks have mentioned that they have successfully substituted GF flour and GF pasta and enjoyed it very much! 🙂
I made this last night for dinner and it was a huge hit!! Thank you for sharing!
Hi, Lindsey! That makes me the happiest! I love, love, LOVE to hear that one of my recipes made some folks happy. Thanks for taking the time to stop back by and say so. Hope you find lots more to love here on TWN. :o)
Finally back to review again, after the amazing coconut cheesecakes!
Omgoodness! So I made this for the second time tonight, both times half batches with probably 10-12oz of pasta because 8oz didn’t seem like enough… First time with 2c cheddar and 1c Havarti. Tonight… I used 1.5c cheddar and 1.5c Port Salut…?! It’s a soft cheese, so I pinched pieces instead of shredding. But my husband received it at work by mistake (he manages a smoothie place, so I’m still trying to figure that one out), so he brought it home! It’s apparently expensive, which makes me sad, because it was the BOMB diggity. Also added one slice of basic American cheese, just because I felt like it, but that’s probably irrelevant honestly.
For round three, I’ll definitely be searching for another soft cheese, because it really enhanced the melty cheesy goodness and took it to a whole ‘nother level!! Oh, and I still did the full amount (pluuuus some extra… don’t judge) of panko on top. Italian panko. Because I’m obsessed. Another fabulous winning recipe!!
Welcome back, Alyssa! Always find your reviews entertaining! :o) I’d never thought to use a beer cheese or wine cheese! I have some folks around here that would LOVE that (me, not so much). Thanks for trying it again and coming back to share your experience. I know lots of folks enjoy reading the comments for ideas. Can’t wait to see what else you try!
Actually Port Salut isn’t a wine flavored cheese I thought it was too until my daughter had to buy it for French Club, it is more like a triple cream brie – very yummy! It is expensive though!
Oooohhhh!! Nice! I have some family members who would love that, but this girl is NOT a brie fan. I love the info, and I’m sure many readers will take your advice! Thank you!!
Hi! We used this recipe in our BBQ Bash party this spring. We’re crafting a guide for our party to share with folks who buy the party box this summer. We’d love to include your recipe and credit you for it!
Hi, Trinity! Oh my goodness! I’m so flattered! Yes, please! I checked out your website! Such an awesome concept! Thank you for trying THE Mac and crediting! Have a super happy Wednesday! :o)
Hi there! I made this recipe for the first time a few weeks ago and I am obsessed!! I have been looking for a good homemade mac and cheese recipe for what feels like an eternity and so happy I came across yours! I am looking to make a comfort casserole/meal for a family in need and I would love for this to be it. I know you’ve said it doesn’t do as well when premade… but what about if I make it as usual, wait for the dish to cool and then freeze it for others to heat up? I saw most people saying it reheated well but wasn’t sure if it would still do well as a whole. Any thoughts/suggestions are greatly appreciated!
Thank you!
Hello, Melanie! I admire your generosity and desire to comfort a family with good food. :o)
Unfortunately, I cannot recommend freezing THE Mac. The cheese sauce will inevitably separate upon reheating.
I have one idea for you and it might be more than you had in mind. But what if you made each component: the pasta, the sauce, and shredded the cheese, and package them each separately and allow them to assemble, stir and bake? It’ll be super fresh and just the way you want it to turn out without them having to do too much work to have a delicious dinner. My only concern would be the sauce — it would be ideal if you could bring it to them warm. I sure hope you find a solution that satisfies. Thanks so much for making THE Mac and taking the time to stop back by. :o)
Hi there!
I have been searching for a good mac and cheese recipe forever and I tried this for the first time a couple weeks ago and I AM OBSESSED! Now, I’m looking to premake a casserole for a meal train for a family in need…. I know you’ve said it doesn’t do best when premade, but what about making/baking as usual, and then waiting for it to coo and freezing for someone to heat up? I read several comments where you said it usually reheats really well. Any thoughts or suggestions on this?
Thank you!
I’ve made this mac & cheese so many times and it’s true perfection! My husband & I are currently stationed in Germany and making this classic American dish for some German friends. I can’t wait! P.S…it’s possible I’ve made grilled mac & cheese on a crusty artisan bread with this as a next day meal xo
Hi, Melissa! So many smiles as I read your sweet words. I love that you have found a way to bring America’s favorite comfort food to yourself and your friends. Oh gosh. That grilled cheese (drool). :o) Have you tried THE Grilled Cheese? It’s yet another spin on grilled cheese I think you’ll love. Thanks for coming back to comment so well.
https://www.thatwhichnourishes.com/the-grilled-cheese/
Thank you Alison for the recipe.
OMGOSH was this a hit with my friends, they absolutely loved it and fought to take home mac and cheese (even my american friend was impressed with this recipe). It is definitely hard to find american mac and cheese in our restaurants. Mac and cheese in our restaurants don’t even compare to American mac and cheese its just not the same. We no longer have to search for mac and cheese in restaurants nor rely on packet mac and cheese. This recipe will fulfil and satisfy our American mac and cheese cravings. When i mention that i crave for mac and cheese, my friends go crazy and instantly invite themselves over. This is a recipe that will definitely be a staple in our household!
Hello, Kathleen! What a happy review you’ve left me! Thank you so much for taking the time to let me know that my friends in Australia are loving and sharing THE Mac! These kind of words remind me why I do what I do and encourage me to continue! I’m grateful for all your compliments and those of your friends. :o) Hope you poke around my site and find some more treasures. All the best to you and yours…
Going to make this for the first time for my daughter’s birthday ! What is your choice of cheeses for a good creamy Mac and cheese?
Hi, Tracy! Any of the combos I mention in the recipe post will guarantee a creamy version of THE Mac. I promise. That’s one of folks’ favorite parts of this recipe — its creaminess.
For you, I’m going to recommend trying 4 cups of white Cheddar with 2 cups of Havarti. You’ll love it. :o) Thanks for trying my recipe. I hope it does right by you and your family.
What a hit! Made this awesome Mac and Cheese for Easter dinner at mother-in-law’s (MIL). Half was crab and the other half was plain. There was barely any left and this was a side dish! MIL and sister-in-law fought over the leftovers haha. I had to sneak a little for my toddler to eat as lunch today:) People went back for seconds and thirds. I’d made Mac and Cheese before but never got this type of response. I’ll definitely make this dish again and think not making it will get me thrown out of the family.
FWIW, I followed the recipe to the T except I used a combination of young white cheddar, 2 year white cheddar and Gruyere. Next time I’ll try Havarti with Cheddar. I’ll also cut down a little on the pepper — perhaps just a tad short of 1/2T. It wasn’t peppery tasting at all but my last bite resulted in a bit more peppercorn than I expected. It probably had to do with the peppercorn grinder I think than the amount of pepper so who knows maybe I’ll stick to the recommended 1/2T.
I made it easier on myself and used my food processor with the shredding disc. I haven’t used this food processor in years but just couldn’t fathom shredding 6 cups of cheddar so I dug up the machine and the shredding disc that I’d never used before lol. Had to google how to even operate the food processor with the shredding disc but it worked. It took only a few minutes to get through all the cheese. So glad I used technology! Save yourself from getting cheese elbow and use a food processor if you have one.
Thank you so much for this recipe Alison! I’m going to peruse your site to see what else I can make. The coconut pineapple rice looks delish!
Hello, Sophia!! I so wish I could tell you how much I loved your comment. So many good tips in there for other makers of THE Mac! My best friend also loves the food processor for her shredding. Is it weird that I’d rather hand shred than clean the cheese out of the blades? :o)
Thank you for all the kind compliments. I LOVE that you got to be the Easter dinner hero. That makes me so happy. I look forward to your future comments. Have a happy week. :o)
I just want to tell you that this is the BEST Mac and cheese I’ve ever had, and I am a pretty Big Mac and cheese snob! You are an angel for perfecting the art of Mac and cheese!
An angel! HAHAHAHA! You, Breezy, may have been the first to ever call me that! :o) I love it! I’m a pretty big food snob these days so I know what it can mean when a food snob dishes out a compliment. This one means a lot for that reason. ;o) Thanks so much for your sweet words and for trying my recipe. Happy Easter to you and yours!
I reheat my m&c in a double boiler and add a little more milk
to moisten it. It’s still delish when mixed together even though breading is not on top. This method does not dry it out like putting longer in oven does.
Great tip, Ginny!! Thank you for sharing this with all of us! :o) Have a Happy Easter!
Can you use yellow sharp cheddar instead of white?
Hi, Jess! You sure can! It’ll taste the same! I just use white as a personal preference. :o) Happy Easter!
Question: When you say 6 cups cheddar, how many ounces of cheese do you recommend (pre-grated)?
Hello, Jennifer! Good question! Each 8 oz. block of cheese grates to around 2 cups so this recipe uses a delightful 24 oz. of cheese! :o) Enjoy!
Was just going to ask this. Thank you!
You’re welcome! :o)
I just made this for dinner and it was fantastic!! My boyfriend loved it I changed it up a bit because I was low on milk and did 2 cups milk and 2 cups heavy whipping cream and it was delicious and creamy. 10/10 would recommend!
Yay, Jessica!!!!! What a happy comment you left for me! Always makes my day to hear someone love THE Mac!!! 10/10! WOW!! Thank you for taking the time to drop back by and say nice things. I hope you find lots more to love on my site. :o)
Alison,I have been making your Mac and Cheese since before you changed your method ( melt cheese in milk/flour ) & tweaked it with a little less salt plus sometimes put ham in for my mum ..It is a hit in my family My youngest hates cheese but always asks me to make Mac & Cheese lol…Thankyou for sharing you recipe
Tammy! Where are you from? I’d love to know for sure. :o)Thanks so much for taking the time to let me know how long THE Mac has been a part of your family. That makes me super happy. I hope you’ve tried and enjoyed some other recipes from my site. Kindest regards to you and yours.
Hey Alison , I live on the Gold Coast in Australia … You Mac and Cheese will be passed down in generations to come as I am teaching my boys to make it 🙂 I am going to make your Beef Barley soup tonight & put more veg in as my boys don’t like mushrooms …I will let you know how it turns out ! I think you are an amazing cook & will definitely be trying more of your recipes in the near future 🙂
Kind Regards
Tammy
Tammy, I think we should be best friends. :oD You life in one of the coolest places I’ve ever been to, you like my cooking, and you compliment me. This could work. Haha! We had the absolute privilege to visit Port Douglas and surrounding areas several years ago and in doing so checked off some bucket list items! What a place! I must admit, I was a little scared of all the deadly buggers waiting to sting or eat me, but we had the time of our lives!! I hope the beef barley soup turned out well for you! You may need to thin it with some broth today if you have and plan to eat leftovers. :o) Thanks so much for the sweet comments. You made me pretty happy!
Hi Alison , Sorry for the late reply !!! Of course i would love to stay friends 🙂 I hope you are well ??? Yes Port Douglas is a lovely spot ,also a must place to visit is the Gold Coast ,that’s where i live (several theme parks for the kiddies ) …Hahaha there are many things that love to sting you over here lol…Yes the beef & barley soup turned out awesome , i did add a little water to thin out the stock ,it was another family hit from your collection :-)… Now we are heading towards X-mas i am looking forward to making more of your delicious recipe’s :-P…. I love cheesecake so that will be one i am searching for in your collection 🙂
Chat soon
Tammy
So nice to hear from you, Tammy. :o) Chocolate Cherry Cheesecake is a winner here and readers LOVE my Coconut Cheesecake as well! Hope they fill that cheesecake need this Christmas! All the best to you and yours!
Can this recipe be made ahead and then reheated later? I need a dish to take to an event and this looks like a crowd pleaser but I’m wondering how the cheese will reheat a day later. Any tips or ideas are apprecited!
Hello, Jen! You are right, this is a crowd pleaser for sure! Lots of folks have wondered the same thing and lots of us have tried to make it ahead with some success, but as I mention in the recipe, you really will get the best results in making it fresh. Unfortunately, the sauce changes as it sits, so though it is possible, it’s not ideal. I have had to do so myself occasionally, and if you do, just add a little extra cook time and bake until warm. Hope you love it and have great success. :o)
Made this tonight with sharp and pepper jack.. DELICIOUS!!! I’ll be using this as my go too from now on! Thanks!
Hello, Kelse! Woohoo for *DELICIOUS!!!* That makes me super happy to hear. I haven’t tried pepper jack yet — can you believe it? Maybe I’ll have to after your glowing report. :o) Thanks for the sweet words and for coming back by. Hope you find lots more to love here on TWN!
This is one of my favorite easy recipes… and is now a family regular. Thank you for sharing!
Woohooo!! That is happy news, indeed!! Thank you for taking the time to let me know that it makes your family full and happy. :o) Hope you find lots to love here on TWN.
Hi I was going to make this recipe for the super bowl this weekend. I was wondering if I could double the recipe? Will it still come out the same? Thank you!
Hello, Alexis! I’m so sorry for my late response. I was away for the weekend in a place with no internet. :o) YES! It works exactly the same to double the recipe. You will have Jos problems. Enjoy!
Oh no worries ! Great, I will do that. Thanks so much
:o) Hope you LOVED it!
My son asked me to try this for our Christmas dinner. It was fabulous! I used the panko on half of the casserole and shredded cheddar on the other to keep everyone happy!
Bev! Thank you for making sure to let me know this! I love each and every comment and compliment. :o) Hope you find some more recipes to try on my site!
I have been making this Mac and cheese for a few years now and over the Christmas break I made three trays because of how often it is requested for parties! I’m now know around town for my Mac and Cheese thanks to this recipe! The only things I tend to change are adding a pinch more flour to the sauce while stirring and I always make extra bread crumbs. I think it could sometimes use more salt, but that’s a personal preference and I make sure to have salt nearby when serving. I totally agree with not making it ahead of time. I have tried that on multiple occasions to save some time and it’s never quite the same as when you make it and serve it immediately. Though, the leftovers are coveted in our house and I will often throw them in little loaf sized tins to leave on neighbors doorsteps as a treat 🙂 Thank you for what has now become a recipe that will be handed down in our family!
Hi, Michelle! How happy is that? You have a reputation, and it’s a great one! I LOVE it!! :o) I love the part about adding more salt since I tend to hear a lot about people’s salt preferences. ;o) With all the different cheeses and types of salt that can be used it’s absolutely impossible to predict the right amount of seasonings, but you just roll with it — love that, too. Thanks so much for taking the time to stop by and drop off some compliments. I hope you find lots more to love here on That Which Nourishes.
BEST MAC AND CHEESE EVER! I’m one of those adults who never grew up and my favorities are still mac and cheese and chicken nuggets. I felt so fancy bringing this mac and cheese to our Friendsgiving! It looks so good when done and was gobbled up before I could grab seconds! Thank you for bringing me one of the greatest recipies of all time!
Much love to you and your family for you are a blessing hahaha!
Do you know if there is anyway to make this in an insta pot? Just got one for christmas and it speaks to my inner lazy person haha
Erin, you sure made me smile. :o) I made it for our New Years sleepover and we fried it up for lunch the next day and had some happy, happy friends. I love that you felt fancy and that folks scooped it up! As for seconds, well, you have the recipe so you can make it any ol’ time! :oD You are more than welcome, and much love to you and yours as well. We may have to wait and let the fellow insta potters work on that. I haven’t decided to get on board the insta train. If I do, I’ll surely let you know. Happy New Year!!
Thank you baby Jesus and Alison!! This is, hands down, the best Mac N Cheese! Merry Christmas to you (and me, cause this is straight up legit)!
Ashley, you win. Forever. This is the best comment EVER (sorry, not sorry everyone else)! :oD
Merriest Christmas to us all!
WHAT SORCERY ARE YOU EVEN???
This recipe has been successfully made several times and everyone goes bananas over it. For real.
ALSO. CHANGE YOUR LIFE POTATOES HAVE CHANGED MY WHOLE WORLD. How do you ever go back. Answer…. you don’t.
My husband just made Change Your Life Hashbrowns and I literally cannot even…..
You are forever my. best. friend.
Oh, Ashley…you totally win. I mean, I literally laughed out loud several times reading your comment so unless someone else can be more hilarious and awesome than my new best friend, Ashley, she wins the BEST COMMENT EVER award and also maybe life. :oD
Keep making my recipes and loving them. That’s what besties do!
I fully intend on making every single recipe. It’s the least I can do for my BFF!!!
Hahahaha! Love it. XXXOO
I made this mac and cheese for a baby shower. What a hit!!! We are now enjoying it for Christmas Eve. This recipe is bound to become a new tradition! Thank you
Woohoo!! Thank you, Leanne! That is a ringing endorsement if I’ve ever heard one! I hope you have a beautiful Christmas. :o)
I just made this on a whim because my husband asked for mac and cheese. The weather is terrible and I didn’t want to leave to get anything so I used what I had on hand: 2% milk, random half blocks of cheddar, colby, and pepper jack. I cut the recipe in half since I only had about 3 and a half cups of cheese. We also didn’t have panko bread crumbs, just seasoned bread crumbs. It was still really good and easy, with none of the grittiness you can get with other recipes. I’ll definitely have to plan ahead with better cheeses and everything. Thanks!
Well, Erin, you have proven this recipe is resilient! And you’re not the first to try an assortment of cheeses out of Mac and cheese desperation. :o) I love that you made it anyway, and I love that you came back to let me know you loved it. I hope you check the recipe index and find lots more to love here. Merry Christmas!
I have made this for Thanksgiving & Christmas dinners for about 3 years now, my entire family LOVES it!
You have my sincere thanks, Angie for trusting me with your holiday recipes and for the kind compliments. Have a very Merry Christmas! :o)
Hi Alison,
Would you recommend adding lobster to the mac & cheese? If so how much to a batch?
This will be an addition to my Christmas Eve dinner. 🙂
Love this receipt!
Thank you,
Nina
Hello, Nina!
I would certainly recommend adding lobster. Last year, after Christmas, my daughter added leftover crab meat to hers and said it was the best she’d ever had! :o) I would recommend adding a cup or two — I’m sure the specific amount won’t matter too much. Have a lovely Christmas! And thanks for the compliment!
Hi,
Are we supposed to use salted or unsalted butter? And also I want to double the recipe for a Xmas party. I was just going to double all the ingredients unless you suggest otherwise on something specific. Can’t wait to try it! Thanks!
Hi, Brittany! You can use either, but if you’re concerned, go with unsalted so you can adjust to your liking. It’s so hard to know how salty anyone’s recipe will be due to different amounts in cheese and different salts used. As for doubling, just double everything. :o) thanks for making THE Mac! Have a Merry Christmas!
RIDICULOUSLY good! I used a combo of sharp cheddar, white cheddar and a buttery, soft cheese similar to gruyere (can’t remember the actual name now that I threw out the label, and my grocery store is insane for not carrying plain Havarti, just odd flavors). Perfect! I was thrown at first that the cheese wasn’t mixed with the white sauce at first but since I’ve always been disappointed with my mac and cheese attempts, that is probably the variable that made a difference! Used the broiler for a few minutes after to make it extra crunchy too. Its simple in the best way possible, the measurements are easy to remember and halve/double, and doesn’t over complicate a staple. lovelovelove it!
Mal, you just made my day. :o) Seriously. What a perfect comment that makes a blogger remember why I do this. Thank you for your kind and thoughtful compliments. Hope you find lots to love here on TWN!
Hi, I came across this recipe and after reading all the great reviews, I decided that I would love to make this for dinner for me and my boyfriend. I’ve never really cooked before and I want everything to go perfect to show my boyfriend I can cook hahaha. Since its only the two of us, I did not want to make such a large amount. If possible, can you provide me with measurements for the ingredients that would be to serve fewer people?
Hello, Adriana! I’m so excited that you are choosing THE Mac and Cheese for your special dinner! I think you’re so smart! ;o)
So, all you have to do is cut the amounts for everything in half. If you make half of a recipe, you will have plenty for dinner and maybe even some leftovers! It reheats quite well! Can’t wait to hear how it goes! Please stop back by and let me know! :o)
Made this recipe for Thanksgiving this year, was a BIG hit with everyone. Even made it with GF macaroni and GF bread crumbs couldn’t tell the difference. This will be a repeat dish at our Thanksgiving table for years to come.
Etta!!! Thank you so much for the great report back and for the tip regarding gluten free Mac!! I’m thrilled you all loved it and I hope you find lots more to love here at TWN!! :o)
Hi Alison, I discovered your recipe about 3 years ago, and it is hands down the best! I now I asked if you ever made the recipe GF and you had not, so I figured I would share my success with the recipe and wanted to share with you. I use a gluten free flour blend posted on Pinterest by “Thethriftycouple”, titled The Best Gluten-free Flour Blend. You use it the same as you would regular flour. The bechamel sauce comes out the same, as if you used regular flour. I also use GF panko or GF breadcrumbs and a good quality gluten free pasta. To save time I cook my pasta ahead of time. Happy Thanksgiving!
Hello, Karen! I am thrilled to receive your awesome compliments and helpful tips re: gluten!!! Be sure I will share these with other commenters as they ask! Thanks for taking the time to stop back by share and make me smile! I hope you find more of my recipes to love! :o)
Is it all purpose flour? And can I use marble jack cheese with sharp cheddar cheese? I couldn’t find the havarti cheese.
Hi, Ana! Yes, all-purpose flour! And yes, marble jack will work perfectly well! :o) Hope you love it!!!! Happy Thanksgiving!
I have been looking for this recipe for a whole year!! My boyfriend helped me make it sometime last year and WE LOVED IT!!!
I couldn’t remember what the recipe was called so I was sadly making sad mac and cheese for a whole year trying to find the right recipe. I am so happy to find it right before Thanksgiving!!! I am making this tomorrow 🙂
SO EXCITED
Well, didn’t your comment just make my day?! :o) Kasey! I’m so happy you found your way back to me!! I hope I have lots more goodness to offer you from my site. Enjoy THE Mac and Cheese, just in time for the holidays! Have a wonderful Thanksgiving! Thank you for all the kind words!
Do you have to use whole milk or is 2% milk okay? I read the ingredient list and bought 2% milk because it doesn’t specify in the ingredient list.
Hi, Kaylee! 2% will work just fine. Though it is mentioned in the instructions, I will make sure it is in the ingredient list as well. Have a lovely Thanksgiving! :o)
Hi,
So excited to try this for thanksgiving! Read through a lot of comments but have a few questions.
Is it just as good with all cheddar? I plan on using white but in case the vote is all cheddar I was just wondering.
I read that others used the crockpot to keep it warm until serving but before serving did they still add the breadcrumbs without baking? Or did they just add it to the crockpot and transferred to a casserole dish before serving? How big of a dish does it need to be? Sorry so many comments to go through!
Hi, Sara! Super glad to hear you’re making THE Mac! First of all, all Cheddar is a great option! I do that frequently and we’ve always loved it.
Regarding the crock pot, I have had readers serve it right from
the crock pot successfully. Some
Have the Panko made up and add it just before serving and then about halfway through if possible. If transferring it to a baking dish, use a 9×13″ as the recipe mentions. I hope this helps you with your yummy plan! Have a wonderful Thanksgiving!
(For the spices) is the T. For teaspoon ? And the butter would that be tablespoons?
Hello, SJ! Yes, typically in a recipe a capital T denotes Tablespoon and a small *t* or *tsp* refers to teaspoon.
So for the spices, I am referring Tablespoon as well as for the butter. So glad you asked! I can clarify that in the recipe. :o)
Alison! Just made this few hours ago for my friendsgiving and it was a hit! So delicious! Not one noodle left in my pan! Thank you for an amazing recipe! Will definitely start making this an annual tradition!
Yay, Briana!!!! :o) This made me so happy! Thank you so much for letting me know! Your sweet compliments came in just as I was neck deep in technical blog difficulties so thanks for taking the time to boost me back up! Have a lovely Thanksgiving!
I made this mac yesterday for a family get together. I was hoping for leftovers….but, there was none! This recipe is by far THE best Mac and cheese i’ve made. Love that it comes out creamy! I used 1 cup Havarti, 2 cups sharp cheddar and ……1 cup Velveta. YUM!
Oh no, Krista! After all you did for them and they scraped the dish clean! :o) Well, the good news is, you can always have a repeat performance and keep it all for yourself! :o) Thank you so much for trying my recipe and coming back to let me know you and your family/friends loved it. Hope you find more to love here on TWN!
I have tried this recipe twice and I can’t get the sauce to thicken. I’m following the directions exactly. Any idea what I’m doing wrong?
Hello, Nikki! It is so hard for me to guess what is happening in your kitchen to figure out why your sauce didn’t thicken. :o( I’m so sorry this is happening. I know it is frustrating. Technically, at the right temperature, these ingredients almost HAVE to thicken so my only guess is that you are not bringing it up to a high enough temperature…? Would that make sense? Mine usually thickens JUST before the bubbles of a boil.
I just made this while my grandkids were here, deliciously good, easy too! Thanks!
Hello, Denee! There’s nothing like nourishing the grandkids and making them happy, is there?!? :o) Mine kinda make my world go ’round. Thanks so much for trying my recipe and letting me know you love it. Hope you find lots more to love here on TWN.
This recipe is so good!!! I’ve even used the sauce a couple times on potatoes!
Thank you, Monique! That makes sense to do! It’s just a mornay (cheese) sauce. :o) I appreciate the compliment very much!
I have failed at making mac and cheese SO many times. It was always too dry, too runny, too mustardy, too grainy, not salty enought etc etc. I tried all kinds of recipes until I just gave up and accepted that i’d never be able to make good mac and cheese. HOWEVER.. I decided to try one last time on a whim and chose this recipe. I am so happy because it turned out amazing! I followed the directions exactly.
Hi, Nikki! I, too, was a mac and cheese failure until this recipe. :o) I absolutely LOVE that we both found some goal-resolution in THE Mac. Sounds like it was in the nick of time, too! Phew! And thank you for making it as I wrote it and letting folks know that it works just like that. You just have no idea how happy that makes this girl. Please poke around our site and find some more fun stuff to make and eat! And thanks again for your kind words.
Would have been nice if you specified in the ingredients list that it was WHOLE milk, and not just “Milk.”
Shay, it doesn’t really matter what kind of milk you use. Millions of folks have used all different kinds of milk successfully, and I believe I do make the flexibility of ingredients clear in the blog post. I’m sorry you were disappointed, but I really can’t anticipate everyone’s expectations. I just share good recipes that work and that folks love. Thanks for stopping by.
made this for the first time tonight- holy. so. good!!!
It was a little peppery for my husband’s taste (I love a good dose of pepper so I didn’t reduce it in the recipe), but the sauce was creamy and thickened beautifully. I used 2% milk and 4 cups of bagged cheddar cheese (I know I know…) + 2 cups of fresh grated parmesan because that’s what I had on hand- didn’t seem to matter, but I bet this would be THAT MUCH BETTER if I was able to do it with the called for ingredients. Thank you for a super solid and easy go-to meal!
Hey, Erin! So you loved it with 2% bagged cheese and Parm, huh? Girl! Just wait til you make the *real* thing! :o) Do me a personal favor and go out tomorrow and buy a block of Havarti and a block of Cheddar, some bacon, and whole milk. Shred all that cheese, fry up about 6 slices of bacon and then make THE Mac. See what happens. And let me know. ;o)
Thanks for all the kind words, and for taking the time to comment. Hope you find lots to love here!
I followed the recipe. I did cheddar and white cheddar cheese. The 1T of kosher salt though was waaaaaaay to much salt. It almost ruined it for me. I ended up adding milk after it was cooked to my babies’ portion and reheating to cut the sodium. I know that it mentions above to do whatever amount of salt works for your family, etc. and I’m just replying to say that I definitely would only add maybe 1/4 T of salt and a half T of pepper when making the cream sauce. And I love salt!
Hello, K. I’m sorry you added more salt than you were able to enjoy. Seasonings are a very relative thing, and all I can do is strongly recommend folks start with some salt, and trust their instincts. I cannot possibly suggest what everyone will enjoy. I appreciate your input and hope it helps someone else. :o)
Hi Alison,
I wanted to say that I had the same issue with K when following your recipe and using 1/2T of salt. It was waaaaay too salty and I had to add another cup of milk to try and temper the saltiness. I too also love salt and thought you must have meant 1tsp. Will follow your guidance on just salting to taste next time because aside from the salt amount the recipe is truly great.
Thank you for your comment, Oanh. I really do believe the problem comes in with the TYPE of salt even more than the amount. Salt is relative based on shape and type (kosher/sea/table). The shape alone of the salt determines how it will distribute in the recipe. Did you happen to use Kosher salt as I suggested? It will make all the difference in this case, and even then, kosher salts are all different! Not to mention, how much salt is in the cheese you use! There are so many factors that I couldn’t possibly say exactly how everyone’s recipe will turn out, rather provide exactly what I do and what all the people I serve it to, love. I hope you find the exact amount that your tastebuds love! :o) Thank you for your compliments.
So just wanted to report back— I actually followed the directions this time and it was legit the best Mac n cheese I’ve ever had. I got so many compliments on it at dinner! Can’t wait to make it again!
Haha! You seriously just made my day! :o) So glad you tried it again and enjoyed it so much. The best ever, hey? I’ll take that. Thanks for making me smile. You’re the kind of folks that make me keep working on my blog.
Hello!
I’ve never tried this recipe but considering it as a side dish for New Years football party. I’ve been reading through comments hoping to come across bacon recommendations! Looks like you recommend 6 slices? Just crumble into sauce before pouring onto pasta?
Thanks!
Jen
Hi, Jen! Great idea! :o) Yes, just cook and crumble the bacon and add stir it in with the sauce. I hope you love it! Happy New Year!!
Has anyone tried to make this a freezer meal?
Hi there, Kaitlin! I haven’t heard of anyone making this a successful freezer meal. I have tried freezing individual servings without much success. I just don’t think a bechamel sauce can hold up well through a freeze and a thaw. So, to preserve quality and yumminess, I guess I would recommend against it and enjoy it fresh. :o)
Please make sure you don’t do what I did and use salted butter with 1T added salt 🙁 I was very disappointed when I tasted my quite salty Mac and cheese. It would be very helpful to clarify in the recipe that you mean unsalted butter. I’m sure you could be successful with salted butter but definitely leave out the additional salt. Otherwise it turned out just fine even though I substituted almond milk. That’s what I had on hand.
Hello, Sally! I never stated that I use unsalted butter, in fact I never have. I do make sure to mention that 1 T is a lot of salt and to consider seasoning less if you’re the least concerned. Thank you for your input. I’m glad to hear it works with almond milk — I’m sure that will be helpful to some readers. :o)
Love this recipe! I make it all the time for my friends and family and get a ton of compliments!
Question – do you think this would cook well in a 4 qart crock pot? My co-workers and I are having a potluck and I would love to bring this in!
Hi, Katy! Yay! Thanks so much for the kind compliments! :o)
This is the most recent comment from another reader regarding making THE Mac in a crock pot. I hope this answers your question.
“Just an FYI that the crock pot worked out pretty well! I think I prefer the oven method, but this worked great when trying to juggle several dishes at once. I did have to stir it a few times and also waited until about 10-15 minutes before serving to add the panko on top. Delicious as always!”
Just made this tonight, it was AMAZING. I’ve never been happy with a homemade mac and cheese recipe until now. We did 4 c sharp cheddar and 2 c havarti plus bacon. INCREDIBLE. We used salted butter about 1/2 T of salt but I’d probably use less than that next time if I use salted butter. Thanks for a great recipe!
Hi, Becca! Thank you for the amazing compliments. Seriously. I love hearing how people choose to make their version (cheeses and additions). The way you made it is my favorite. ;o)
I hope you poke around and find more to love on our site! :o)
This has become my favorite mac and cheese recipe above all! I love it and so does my family! Thank you!
Woohoo!!! Thanks for the fantastic compliments! :o) I love, love, love hearing that families are enjoying THE Mac along with ours. Hope you find lots more to love on TWN!
I’ve become famous for “my” mac n cheese, and I owe it to you, Alison! Thanks for a great recipe. 🙂
((Happy dance)) :o)
That’s what I’m here for! Just do me a little favor and spread the word about That Which Nourishes and I’ll consider us even. Haha! Thanks for the sweet words, Andrea! You sure started my day off with a big smile.
I’m so excited to be making this for my daughters first birthday party on Sunday. I read a lot of reviews but I just have one question. You said you can use cream.. If so, how much ? and how did it come out ?
Hello, Kerry! I don’t think you’ll notice too much difference if you use whole milk or exchange some of it for cream. If you decide to use some cream, use your judgment on the amount. Maybe sub in half cream? My best advice is to just make it however you’d like and see. You’ll probably make it again and can try it a different way next time. :o)
Hi,
I have 2 questions that needs answering asap 😉
I would like to make this ahead of time for father’s day tomorrow. There is soooo many comments I can’t find a clean, step by step, best way to do this. I know there is a chance of separation and wont be as good as if the dish was fresh but what would be the best way…
Make as is beside baking and crumb topping and then cook it tomorrow a little longer with topping? Or
Make as is and bake then reheat for tomorrow?
My other question is, do you think I can substitute whole milk for butter milk?
Hi, Jamie!
Glad I saw this in time to hopefully, offer a little advice. You have three options.
1. Do like you said and assemble and bake before eating. This would be my suggestion. Just be prepared to bake it a little longer and let it sit out for at least a half an hour so it’s not straight from the fridge.
2. Bake it ahead and then reheat. Not my favorite idea. Though you can add some milk and get leftovers close to the right texture, I wouldn’t recommend it as the best option to serve.
3. Many commenters have had good luck with the crock pot. You can Assemble as directed and then instead of baking, put it in the crock pot on low. I haven’t tried it yet (just no need), but others have had much success.
As for the buttermilk, I would say no, but that’s gonna have to be your preference. I think it would be awfully tangy and not my first choice.
I hope you find a method that works well for you and that you and your guests love it! :o)
This is my go to mac and cheese and I’ve made it a bunch of times with rave reviews!! But I am wondering if this can be made an hour or two ahead of time and put in a crock pot instead of the oven?
Hello, Julie!
I have had other readers kindly come back and share their trials and successes. From those comments, it seems like the favorite method is to assemble as directed and then instead of baking, put it in the crock pot on low. I haven’t tried it yet (just no need), but others have had much success. Hope you love it! :o)
Just an FYI that the crock pot worked out pretty well! I think I prefer the oven method, but this worked great when trying to juggle several dishes at once. I did have to stir it a few times and also waited until about 10-15 minutes before serving to add the panko on top. Delicious as always! 🙂
JULIE! Thank you so so much for coming back to share how it went! I’ve never had a reason to make it in the crock pot so I rely heavily on readers to let me know these things. I will share what you said with other folks with the same question. Thank you so very much! :o)
Hi! How long did you leave this on low in the crockpot for?
Hi, Courtney!
It seems other readers have had success with three hours on low, stirring every hour and adding panko before serving. :o)
I let my sauce thicken it just had a film over the top and lumps on the bottom
Hi, Jeff! If you stir all the way until it thickens, it shouldn’t be lumpy or have a film. :o) Thank you for your comment.
Jeff,
Yes, you have to stir it CONSTANTLY until it thickens – with a wire whip, preferably.
how long does it take for the flour milk butter sauce to thicken and do u stir it while its thickening
Hello, Bob! It would be hard for me to say exactly how long it will take to thicken as so many factors will vary in each kitchen. Definitely several minutes. You’ll know when it does for sure and yes, whisk all the way until it does to avoid lumps. :o) Hope you love it!
This is happening tonight. With ribs. I can’t hardly wait.
Oh, for the love of all that is good. I want ribs and mac and cheese!!! And I guarantee so does everyone else who just read your comment! :o)
Nice job, Erin. You’re about to be a superstar!!!
Wow! I just made this and it’s perfect! I’ve made many mac & cheese recipes and they’ve all disappointed, until this one! It’s very creamy and was devoured in no time. My son had three helpings. Thank you so much.
Susan! You made my day! Thank you for this!!! I love that we teamed up to make your family full and happy! Nicely done! :o)
Hope you find more to love here on TWN.
Delicious and easy to make!
Thank you, Mel! :o) I truly appreciate the compliments!
This has become a staple in our house! I lounge to add tuna and peas to mine and my husband adds bacon
Hi, Lindsey!
Oh, man! There’s something about that tuna noodle casserole thing that gets me every time! Throwback to the old days with potato chips crumbled on top!
And bacon, well you just can’t go wrong there. :o) Thanks for the compliments! Hope you find more to love here on TWN!
Hi Lindsey!
When did you add the bacon?
Thanks!
Seems you didn’t get your answer in time. Sorry about hat. But it also seems you did just fine. :o)
Does this work well in a slow cooker?
Hi, Allison! :o) From other commenters, it seems like the favorite method is to assemble as directed and then instead of baking, put it in the crock pot on low. I haven’t tried it yet (just no need), but others have had much success. Hope you love it! :o)
I have made this 3 times now for my in laws and I still haven’t had the chance to try frying ththe leftovers because there are never any leftovers. The picture looks so yummy!
Haha! Yes, yes. That can certainly be a problem. My suggestion — make a recipe or even a half a recipe for just you and your husband. Then, you’ll have plenty of leftovers for frying. :o)
Thank you for the sweet compliments. I hope you stick around TWN and find more to love.
Yes yes and yessss! I have made this several times with different cheeses sometimes adding a ranch packet it’s always a hit!! I mix it all together before adding the bread crumbs and is perfect!
Amanda! You made me chuckle at what may be the most enthusiastic comment I’ve ever received! Mmmmm!!! Ranch packet! Nice touch! I buy bulk organic ranch seasoning and hadn’t even thought to use that! Thanks for the great idea! Have a super fun weekend and thanks so much for stopping back by! :o)
It came out a little dry this time when I made it ? How come
Hello, Nicole! Have you made it before? It’s a very creamy sauce when the recipe is followed exactly. Since I didn’t see how you made it, I have no way of knowing why yours turned out dry. I’m sorry to hear that happened. Try it again sometime and make sure you are reading the amounts right and the bake time. :o)
Will be halving this as it’s just my beloved and myself these days. Adding Easter ham, Gouda to the mix and roasted broccoli and asparagus on the side. Rainy and cool here, so this seems about perfect!
Mmmmmmm!!!! I’m jealous, Joy! Great way to use up Easter ham!! My husband made it for me the other day and I was so sad we didn’t have Gouda or Havarti in the house — only Cheddar. But then I ate it and all was perfect. Haha! I hope you love every cheesy bite!!
Just made this for the first time to serve at Easter dinner, DELICIOUS! This will certainly be a go to for our family. Thanks for the tasty recipe!
Nicole! Thank you so much for the kind words and for taking the time to drop back by! I hope your Easter was lovely and I really hope you find more to love here on TWN! :o)
I’m in the middle of making this mac n cheese recipe for around the 5th time now and I just wanted to let you know how much I love it!! Every time I make it, it’s a huge hit! It’s my go to for family dinners 🙂
Jojo, please consider this a virtual hug!! Thanks for stopping mid-Mac to say those sweet words. I hope you and your family have a lovely Easter. :o)
I’m not sure whether to use plain or seasoned bread crumbs . . . .
Hi, Tricia! I use plain, but it would totally depend on what your preference is. :o)
Do you use plain or seasoned bread crumbs?
Love this recipe! Thank you so much for it. My first time making it and it was wonderful.
Hello, Tanya! What a happy comment you’ve left for me! :o) Thank you! So glad you enjoyed it and hope you continue to enjoy recipes from our site. All the best…
Do you use salted or unsalted butter for this recipe?
Hi, Kendall! You will
be fine with either if you adjust the added salt accordingly. I have used both successfully. Once upon a time, I only used salted butter out of habit. Now I buy unsalted and adjust my seasonings. I guess that’s not a very solid answer, is it? Taste your sauce as you go and decide from there. :o)
Okay, I can’t keep coming back here several times a year and not thank you for this amazing recipe. It’s literally the only thing that gets complimented at parties- everyone LOVES it (even the picky kids). So, thank you! I think I’ve probably made this over ten times now. It gets better and better.
Brittany! You are the sweetest! It is because of sweet readers like you that I keep doing what I do. :o) Thanks for knowing I needed to hear this and for taking the time to stop back by. Hope you poke around and find more keepers.
I just made this for the first time and cut the recipe in half and used bacon cheddar, Southwest and marbled cheese and it was amazing! I’ll for sure keep this recipe.
Hi, Loris!! I am so so happy to hear you loved THE Mac! It’s a keeper for sure! Thanks so much for taking the time to come back and leave a kind comment. Hope you find lots to love on our site! :o)
Welp! Made this mac & cheese about 6 times already and it is eaten within minutes. I get many compliments and was assigned as the new “mac n cheese maker” for our family gatherings. Only thing I used half a table spoons of black pepper and it was perfect. (I used a full table spoon the first time without tasting as i went and it came out too peppery for my taste) but OMGGG I PROMISE you wont be disappointed if you make this! Thanks so much for this recipe!
Yari, you made my day! Thank you for your kind comments and suggestions! I love hearing that you have achieved the status of THE Mac-maker. :o) Quite an honor! I hope you find more to love here on TWN!!
Okay I LOVE this recipe. Exactly like you said it is 100% comfort food mac and cheese. Love the addition of Panko and I always do a bit of truffle oil with mine. The unfortunate thing is your website has so much on the page it takes a lifetime to load on my phone. Just for the sake of ease you should consider eliminating a lot of the bulk. Makes it so difficult to double check the recipe when I’m cooking and I haven’t had the chance to check out any of your other surely amazing recipes.
Hello, Sarah! Thank you for the compliments! I always love to hear that The Mac is just what I had hoped it would be for people.
I’m so sorry that you’re having a hard time on the site. That’s honestly the first time anyone has ever had a problem with it that I have heard about.
It’s interesting to me that you are having a hard time loading it because I am one of the very few blogggers without any ads on my site specifically because I have wanted my site to be as clean for my readers as possible. I find all the pop-ups and interrupting ads very distracting so the only thing I put on my page are the things that really matter to me.
It’s possible that all the comments on THE Mac are making that particular recipe large for you to load.
Maybe you could print the recipe using the recipe cards I make at the bottom? That might make it easier for you if your mobile device is making it tricky.
Anyway, thanks again for the kind words and input. :o)
I have had the same problem loading the page on my iPhone too. Thx for the great recipe!
I’m so sorry to hear that, Rebecca! All I can say is I guess it’s just because it’s so so popular. Haha! Thanks for hanging in there with me. Have a lovely Thanksgiving! :o)
This comment 100%!! I love this recipe but the site loads so slowly on my phone. I figured it was due to the web traffic it receives. I wanted to find a comment from 2015 but it is draining just to get to this point :/ I screenshotted the recipe and directions for future use!
I have made this about 3 times by now and subbed 2/6 cups of cheese w pepper jack. It was such a nice subtle flavor I probably could’ve used more but I loved it. Was worried about 1 TBSP of pepper so I’ve only had the courage to do 3/4 tsp of fresh ground pepper – I’m a wimp! As for the salt, since I alwayssss use unsalted butter for baking and cooking, I went ahead and used 1 TBSP of KOSHER salt, as the coarse granules make it hard to oversalt food. Brought it to a Friendsgiving potluck and there were just a few scraps left at the bottom and the hostess said we could take any leftovers we wanted EXCEPT for The Mac n Cheese, as that was only for her Amazing recipe, loads of compliments every time!
Sooha, thank you for your comment and compliments. I’m so sorry you are having a hard time getting the site to load. Certain times of the year, the traffic is CRAZY and this (Thanksgiving) is the busiest. I appreciate both your patience and your dedication to making the recipe anyway. I will work with my web host to see what can be done. As stated, I don’t even advertise so it must be the traffic that slows it down.
Also, thank you for mentioning kosher salt. That is what I use as well and you make a great point about its consistency. I bet the folks who find it salty use table salt. Glad you love it. Glad you share it. Glad you said so. :o)
So delicious – Thank you.
Linda, you are sweet. Thank YOU! :o)
I’m so very glad you enjoyed THE Mac.
I just made mac and cheese for the first time ever, and used this recipe, but used a mix of Maple Cheddar and Monterrey Jack cheeses. I may add paprika the next time I make this, but OH MY GOODNESS is this ever good! The consistency is PERFECT – very cheesey, very creamy, and a nice little crunch from the topping. And I’m pleasantly surprised at how easy this was.
Lauren, you sure made me smile. :o) Thanks for the high praise for THE Mac!! Maple Cheddar, hey? Sounds AMAZING! I’m going to have to look for that! I just bought some Cheddar with caramelized onions in it. You’ve inspired me to try it in this recipe! Thanks so much for taking the time to come back and say you enjoyed it. I hope you find lots more to love on our site.
Thank you so much for this recipe!! First time making mac and cheese like this and it came out delicious!
Kim!! You are so welcome!! Not much makes me happier than to know my little project helped someone feel successful and food-happy! :o) My whole goal is to help folks know that they can make the food they want to make!
Thank you so much for trying my recipe and for coming back to say you loved it. Have a lovely week!
Made this today with Vermont extra sharp cheddar, and used almost the full 1 Tbs. pepper .
Best mac & cheese!! Husband LOVED it!!!!
Woohoo for “Best Mac and Cheese”!!!!
Thank you, Tracy! :o) Hope you find lots more to love here on TWN.
Hello,
Is this the type of dish I can prep the night before and bake the next day? My friends and I are having a mac and cheese competition and i really want to win!
Hi, Shelby! Oh, how fun!! I’m not sure I would recommend making any cheese sauce or mac and cheese ahead if it can possibly be avoided. It just has a good chance to separate and not be as creamy-delicious as you want. Having said that, LOTS of my readers have said that they successfully have done so and just added a little bake time. Do you have time to try it ahead as a half recipe and see if you’re happy with it? I did mention in the post how to make ahead if you absolutely have to so check that out. I wish you the best of luck! And one more thing, add BACON!! You’ll win for sure. ;o)
I am excited to bake this tonight for my family, Monday dinners are always my favorite! I try to make a new dish every Monday to start the week off right 😉
I am planning on adding in bacon, as well as, diced grilled chicken to make it more of a comfort food casserole!
Thank you so much for sharing this delicious recipe!
Hi, Amanda! You are a smart cookie! I LOVE the idea of new recipes every Monday! Why didn’t I think of that when my kids were little? :o) I guess it’s not too late. I still cook Monday-Thursday and we enjoy leftovers most of the weekend. That’s always been my little trick.
YES to the bacon!! We love bacon in ours! I’ve never tried chicken, but I don’t know how you can go wrong with that. You’re making me hungry! :o)
Thank YOU so much for checking out our site and for taking the time to comment. Have a lovely Monday.
Mine was pretty good. But not as creamy as pictured. Mine turned out a bit oily. Is there something I missed would love to try it again!
Hello, Aileen! I am so sorry to hear yours turned out oily. I’ve never had anyone have that problem before. Did you follow the recipe exactly? It’s so hard for me to know how to help without being in your kitchen with you and seeing exactly how you did things. I would just recommend you try again and follow the recipe exactly and see if you get the same result. If you’re like me, it’s easy to just miss something now and then. Thanks for stopping back by. Welcome to TWN. :o)
I love mac n cheese as an indulgence and don’t want to waste the calories unless it is fantastic! I love making mac n cheese from scratch, so easy yet hard to find the right recipe. I have been on the hunt and have tried many different ones and this is by far my favorite! Made it for Christmas Eve and the family gobbled it up and we enjoyed leftovers the next day. I tried the Havarti/Cheddar combo which was great. I am making again for a potluck and plan on adding bacon this time. Thanks for the great recipe!
Hi there, Lindsay! Thanks for the ringing endorsement of THE Mac! I love to hear you loved it and that you were able to make your family’s bellies happy for Christmas. :o) YES to the bacon. Mmmmm…Mac + meat candy is a win for sure. Enjoy, and thanks for stopping by to comment. Hope you find lots to love on our site.
Hello! Just curious how it traveled to the potluck. I’m planning to make this for a Thanksgiving side dish but will have about a 30 minute drive after baking it.
Hello, Rhiannon! I just made this last night for family and had to make it ahead and reheat for dinner. I will say that once the cheese sauce gets cold, the whole dish suffers. So if you can keep it hot, you should be okay. It’s always best fresh so if there’s any way you can bake it just before eating, you’ll have the best possible mac. :o)
Happy Thanksgiving!
I love this recipe but tweak it a little by infusing the milk with onion, garlic and bay leaf
I place the milk in a small saucepan, add half an onion (peeled and quartered), one clove garlic (peeled and halved) and one bay leaf. I bring the milk almost to boiling before removing from the heat and covering with a lid. I leave that 10 minutes or so before straining and using the infused milk in the recipe above.
I appreciate this is not a healthy recipe but I think a tablespoon of salt (18g) is too much. If eaten as a main meal by 6 people that’s 3g each (not to mention the salt found in the cheese and butter) which means this dish gives over 50% of the recommended daily salt intake per person.
Hello, Phil! I love the idea of infusing the milk! Much better to me than adding chunks of onions to the creaminess. Good flavor choices. :o)
This is certainly not intended to be a healthy recipe, but one to be enjoyed just as any other occasional splurge. I feel good about enjoying it now and then as we live a lifestyle of balance and when I do make it, I use the best quality, organic and whole foods to make it. I sure feel better about it than I do the sodium in one plate at any given restaurant! These things can all be considered when making a recipe such as this.
As I have stated numerous times, the salt content needs to be decided by each reader. I often lower the amount, and I always use a great quality salt.
I appreciate your opinion and thank you for taking the time to comment.
Hi Alison,
apologies, my comment about salt levels should have read “is too much FOR ME / MY FAMILY”, I wasn’t suggesting you change anything.
Thanks again for a great resource
P
PS, I also add a sprinkling of Parmesan over the breadcrumbs (yet more salt!) but delish
Oh, Phil! I am so grateful for your follow-up! :o) Writing the blog opens the world up to so many folks — those with good intentions and those with just words to say, and not all of it is kind or considerate. Your thoughtful comment and compliments and good discussion are just the kind I love to receive. AND well-thought-out ideas for other folks! So thank you kindly and you go have yourself a lovely rest of your day. Kindest regards…Alison
I have made this recipe about three times now. It always gets rave reviews. I just made it for Christmas Eve and had an empty pan. My nephews (teenagers) were asking for more the next day for lunch! Wish I would have doubled it. I made exactly as written. Used 4 cups sharp cheddar and 2 cups white cheddar. Thank you for the fantastic recipe!!
Hi, Kimberly! Thank you so much for your sweet compliments. I absolutely LOVE hearing that you had a dish to be proud of for Christmas Eve, and I really love that you had teenagers wanting more. Thanks for having faith in the recipe and making it just like I do — that’s always good to hear. :o) You are so welcome. Hope you find lots more to love on TWN. Happy New Year!
I ended up making a double batch of mac and cheese last night using this recipe, one batch for a work pot luck (rave reviews) and one for home. I used white & sharp cheddar, a mix of Italian shredded cheeses and smoked Gouda. Tonight, I decided since I’m on day two of eating mac and cheese to switch things up. I took the chilled mac and cheese and made mac and cheese bites instead!
Using cookie scoop, I scooped bite sized portions of the mac and cheese, rolled them in the bread crumbs (added garlic and herbs). Some I froze for later and some I put right on a cookie sheet and baked. Amazing!
Hey, Jennifer! Nice job!!! I love hearing your cheese choices and how you made bites! I’m sure other readers will love your ideas as well. I would love to hear how the frozen bites turned out — you may have found the successful way to freeze leftovers and folks are gonna love you for that! Thanks for stopping by and for the kind words. I hope you find lots more to love here on TWN. :o)
This is my go to Mac and Cheese recipe! I have made it several times and it is always to die for! I have found that I need to turn my oven up to 360 and cook for about 35 minutes in order to get a crispy top. Also, I make it and freeze single serving sizes in ziplock bags and then pull them out and pop them into the oven. It heats up beautifully!! Thanks for the amazing recipe 🙂
Hello, Kate!! Great tips! I’m sure many readers will appreciate your ideas! My daughter recently made it with the addition of leftover crab and shrimp from Christmas and said it was spectacular! One of my favorite parts is its versatility. Thanks so much for your sweet words and for stopping back by. Hope you find more to love here! Happy New Year!
Can you make it and then re heat it?
Hello, Eva! I apologize for the late reply. I received your comment on a Christmas Day and had taken a break from he blog for that day. You will find your answer in my blog post as well as in many of the comments as it is our most-asked question. Yes, it is possible, and many folks have done so successfully. For best results, I do recommend making and baking. :o) Happy New Year!
Yes! I reheat mines in the oven and it tastes as if I JUST made it.
OH NO. I doubled this and made this ahead thinking I could freeze and bake Christmas day but now I’m reading I shouldn’t have….is there any way to salvage it or did I waste $$ and time? Thanks. I did all steps except baking. Wrapped it in lots of foil and threw in freezer….
Oh no, Trish!!! A cheese sauce is just typically not a great freezer item. Though I don’t recommend freezing THE Mac, I am not willing to say it’s ruined. I searched through my readers’ comments and did find one who successfully froze and thawed and served it, so what follows is her comment. I so hope it helps you make a successful and yummy Christmas dish!
{Heather
I freezed a large (pre-baked) portion, and it turned out fantastic! Just add about a cup or so of warm milk to sauce it back up before putting the thawed portion in the oven }
I made this list year for Christmas Eve dinner and it was such a hit, I’m making it again! Thank you so much! (Merry Christmas from South Florida)
Laura!! Thank you for the awesome testimonial to the yummy powers of THE Mac! :o) Super God to hear you all loved it, and are coming back for more! Hope you find lots to love here. And Merry Christmas from the frozen north! Enjoy some vitamin D for me, pretty please with sugar on top! :o)
Have you ever made it ahead of time and heated later?
Also having 14 people, is this recipe enough for them as sides?
Happy Holidays
Hi, Lynsey! Sorry for the delay in answering. Seems our site got hacked. All is well now. :o) Many people have successfully made THE Mac ahead and just baked it a bit longer if it starts cold (or bring it to room temp first). Scroll through the comments and you’ll see ideas from great folks who’ve done all the experimenting. As far as serving 14 as a side, it may be a bit of a stretch depending on how much other food is being served. You could always make an additional half of a serving if you’re concerned. I hope this helped! Have the merriest Christmas!! :o)
One more question knowing the kids aren’t Gouda fans – would you reco all white cheddar or a mix of white and sharp? Thanks
I often make it with just Cheddar because I almost always have that in the fridge. I don’t think you can go wrong with that. Another great add-in is Havarti. It’s rich and creamy and pretty everyone-friendly. :o)
Made this today for my brothers bday BBQ and everyone loved it! Thank you for sharing this wonderful recipe! Will be making it for years to come.
Hi, Christina! Super glad to hear you all loved THE Mac! Thanks for stopping back by to say so! Every comment matters. Had to chuckle, though, about a BBQ. You must be waaaaay south of me! Our standing temp is -15 at the moment! No BBQ’s here!! Haha! :o) Have the merriest Christmas!
Your recipe was a huge hit at my family’s Thanksgiving! Seriljyly incredible.
I live in Brooklyn, NY & I had a Mac & cheese dish the other day that had hot sauce in it– it had a pleasant kick to it. Do you think I could incorporate this into your recipe w/out ruining the aaaaamzing creamy texture of the sauce?
Thanks!
Gabi
Hey, Gabi! Thank you so much for the high praise for THE Mac! I love that we fed your family *together*! :o) Mmmm…to the hot sauce. Sounds yummy! Since I haven’t personally made it, I can’t promise it won’t change the consistency, but I wouldn’t think so.
Here are some suggestions:
1. Make a half batch tomorrow for dinner for yourself and try it.
2. Serve hot sauce also goose for folks who would enjoy that.
3. Use pepper jack along with mostly Cheddar to add some spice.
I loved hearing where you are from! Are you getting the crazy lake-effect snow we are getting hammered with? I hope I hear back from you regarding your choice and how it goes. Have the merriest Christmas!
Thank you! I think I am going to make this hot sauce concoction when my boyfriend’s family visits us for Christmas! I will let you know how it works out!
I appreciate the quick response! It is super chilly in NYC. Tomorrow it’ll be down in the teens. Eek!!!!
Again thanks so much for the great recipe. It is printed out and now a staple for my family.
Gabi
Can you use Imperial Margarine Sticks, or does it need to be butter? If so, salted or unsalted?
Thanks Can’t wait to try this out!
Hi, Sarah! This is a loaded question for me because I have a strong opinion about margarine. It’s just a chemical. For me, butter is the only way to go — always! :o) I would strongly recommend butter for this recipe though I couldn’t say if margarine would work or not. I’m sorry I don’t have a better answer for you. I hope you love THE Mac. Merry Christmas!
Thank you so much for sharing this perfectly, gooey and delicous recipe. Its a family fave. My husband and son always ask for seconds a unfortunately never leave leftovers. I say unfortunately b/c I can’t wait to try frying it in coconut oil like you suggested
Hi, Stacy!! I’m so very happy to hear you and your family love THE Mac. :o) Thank you so much for stopping back by to let me know. As for leftovers, just you wait. ;o) Maybe next time make a batch and a half? Merry Christmas to you and yours.
I honestly don’t ever recall a time when I was eating something that I prepared myself and thought “this is the best ___ I’ve ever had,” but today that happened. I only had skim milk on hand so I went with 2 cups of milk & 2 cups of half & half. The final result was creamy, cheesy goodness. It’s a recipe that I can add to my “company worthy” arsenal. Thank you
Hi, Jessica! You sure made me smile today! I love how such a *basic* form of a classic just hits people square in the hearts and taste buds. :o) Thank you so very much for taking the time to come back and let me know you loved it! Have a very merry Christmas!!
I just want to thank you for perfectly explaining the process! I was amazed as I wisked that butter and flour together, then wisked on to the low boil once I added milk and cream and saw my sauce thicken to perfection. And then it dawned on me… I had just successfully made a roux and successfully thickened the sauce! I’ve tried this so many times before with no luck, but something about the way you explained the process instead of saying “make a roux” then “thicken the sauce” like many other recipes do got me to the finish line. I am forever grateful!! And I can’t wait to taste! I had to prepare ahead, but I can tell it is going to be divine!
Jessica!! You did my heart so much good today! I love, love, LOVED hearing that you and I worked together to make your first successful ROUX!! :o) Yayyyy! I do think it can seem intimidating and it’s really pretty easy, right? Way to go! Way to take your time and be determined! That was my first intention of the blog was to demystify making nourishing, comforting food. I hope you have lots more success with our recipes. Merry Christmas and thank you for the kindness!
I’m only making this for the second time but it’s so yummy! The family function I made it for first out Aunt told everyone it’s ” special ” so I think it’s a keeper!
Thanks for the recipe!
Hi, Kara!! I loved your sweet compliments and getting Aunt’s approval. :o) Thank you so much for coming back to let me know you found a keeper! Hope you find lots more to love here! Merry Christmas!
If preparing for a get together, how would you prepare/utilize a crockpot?
Hi,Shandra! :o) From other commenters, it seems like the favorite method is to assemble as directed and then instead of baking, put it in the crock pot on low. I haven’t tried it yet (just no need), but others have had much success. Hope you love it! :o)
Okay, I’m totally making this tomorrow night for my husband’s work Christmas party! YUM!
Question, though: I plan to double the recipe and put it directly in the crockpot to bring over to the venue….do I just double the panko topping to sprinkle on top in the crockpot? Or would that be too much topping for that type of space?
Hi, Sarah! What a good question! I guess it depends on the shape and size of your crockpot. Mine is tall and narrow, and some are large ovals. For a large oval, I’d say go ahead and double as there is enough surface area. If there isn’t as much surface area, you can either make the doubled amount and keep an eye on it and add half as it declines, or just double it and let the first ones get the extra crunch. :o) Some folks double the amount anyway so I don’t think you can go wrong either way. I hope they love it!! Thanks for the comment!
Hi Alison! Your Mac n Cheese was such a hit at our Thanksgiving… people are still talking about it! Thank you for sharing your fantastic recipe — I will definitely be making it again soon this holiday season! I used 2 cups whole milk and 2 cups heavy cream. For the cheese — I used 3 cups sharp cheddar, 2 cups gouda and 1 cup fresh parmesan. I also doubled the breadcrumbs/butter at the end. Wow was it fantastic! Thanks again 🙂
Danielle! You are MORE than welcome! I absolutely LOVE to hear lovely compliments like yours. I loved that you tried adding the Parmesan and came back to let us know it was a success! Good call! I’m going to have to add that sometime and see for myself! Feel free to share the love and tell your friends and family about our site! Hope you all find lots more comforting, yummy food to enjoy! :o)
I made this dish not once but TWICE in one weekend. I first made it for my family thanksgiving and my boyfriend was instantly obsessed. He then had me make it for his side of the family the next day! It was a total hit! Even my dad who doesn’t like mac, loved it! I used 4 cups sharp cheddar and 2 gouda! Thanks for such a great recipe! It will be a staple in our household for years to come!
Oh, Taylor — your kind of comment might be my favorite! When people ask for more and when people’s food opinions are changed by THE Mac, I get excited all over again to keep putting recipes out there! Thanks for taking the time to try our food and for making sure to come back and drop some compliments. You rock! :o)
This recipe was amazing! i did it in the crock pot and it turned out great. Used smoked oka with sharp cheddar….amazing! Thanks so much for sharing it.
Smoked Gouda*
Hi, Melanie! Super glad to hear it turned out and that the crock pot was successful for you! Thank you for the compliments and for stopping by! Hope you find more to love on our site. :o)
Thank you so much for posting this recipe. I made it for Thanksgiving with sharp cheddar, smoked Gouda, and a small amount of Parmesan. I am bringing this to all pot lucks from now on.
Margaret!! Thank you for the sweet compliments! I take each one to heart. So glad you enjoyed THE Mac. Hope you find lots more to love on our site!
I’ve been making homemade Mac n cheese the way my aunt taught be about 20 years ago. I’m 36 now. Decided to change it up this year for Thanksgiving. Tried your recipe which was only a tad bit different. I used Havarti and Mild Cheddar. Amazing! Next time I plan to use Medium Cheddar. Already planning to make it for a Christmas Potluck with friends and plan to add bacon and use a crock pot according to other comments. Thank you for sharing!
Hi, Lina! I was so happy to read your lovely compliments this morning! Thank you so much! Havarti is my favorite cheese — so smooth and creamy. Great choice! And with bacon…!! You’re gonna be the hit of the Christmas party. :o) Thanks so much for stopping back by. I hope you find lots more to love on our site.
In the process of making this right now!! Using white sharp cheddar and Monterey Jack..trying to decide if I should add some parmesan or pecorino to that combo!? Would that overpower the classic cheddar taste?
Hi, Nina! Yum!!! I guess I would say that I would lean toward those extra cheese being overpowering. I tend to be a Mac and cheese purist so I would personally lean away from it, but you really should go with your gut. :o) Please let us know how it works out! Happy Thanksgiving!!
I made this for thanksgiving and it turned out perfect! I followed the recipe but instead of baking it, I threw everything in my crock pot to keep it warm. I used to use a Paula Deen recipe as my go to Mac n cheese but this is so much easier, more delicious, and doesn’t have a million ingredients. Thank you! New favorite.
Sylvia!! What awesome compliments you give me!! Thank you for taking the time to come back and let me know that you love THE Mac as much as we do! Happiest Thanksgiving to you and yours!!
Is this recipe for 1 16 oz box of pasta? Do I double everything for two boxes going in a crock pot?
Hello, Justin! Yes! It is one pound of pasta per batch so double that (two boxes) and all ingredients to serve a crowd! :o) Have a wonderful Thanksgiving!
I don’t plan on using the breadcrumb topping simply because i don’t have panko at home. Should i cover it because of this or will a different brand of unseasoned breadcrumbs work for this?
Hi, Bonnie! Any toasted, buttery breadcrumbs will work. Panko is just about texture. I wouldn’t cover it whichever way you decide to go. :o) Have a beautiful Thanksgiving!
I’m making for thanksgiving, will smoked gruyere and sharp cheddar work?
Hi, Joyce! I think that sounds absolutely amazing!! I hope you and yours love it! :o) Happy Thanksgiving!
Happy Thanksgiving! Looking forward to making this today with my sister. Sounds delicious
Hello, Annie! How sweet your comment is! I love to hear about you and your sister making THE Mac together! I hope you enjoy both the time together (turn the music up and dance — makes it taste better) and the delicious result! Happiest Thanksgiving to you!! :o)
I added the 1/2 of butter, 1/2 of flours, salt and pepper…started adding the milk and once ingot to the second cup it won’t thicken up
Hi, Jaq! Have you ever made a roux before? It’s normal for it to start out thin. It has to get to pretty much boiling in order to thicken. Keep going! :o)
Making this today for Thanksgiving tomorrow. Looking forward to it!!!
Super happy to hear that!! Enjoy and have a beautiful Thanksgiving!! :o)
I want to make this but with a little spicy to it. If i add pepperjack cheese, which other cheese should i omit from the recipe? i still want it creamy! 🙂 thanks in advance!
Hi, Erika!
Good question! If it was me, I would use a Pepper Jack/Cheddar combo. Pepper Jack is Monterey Jack with spices and Monterey is a nice, creamy cheese. Once you see how creamy just the béchamel is, you’ll see you will have creaminess to spare! :o) Have a lovely Thanksgiving!
Just wondering when you place the mac n cheese in the oven does it need to be covered with foil or no?
Hi, Karnyta! No need to cover it! :o) thanks for the question. Hope you and yours love THE Mac! Happy Thanksgiving!
whats the bet brand of gouda cheese?
Hi, Momo! I usually pick a quality Gouda from the deli cheese section in the store versus a cheap one from the cheese section that has shredded cheese and such. Hope this helps! Happy Thanksgiving!
Hi! Going to try this for a Thanksgiving side dish and very excited :). Question — what are your thoughts on adding truffle oil?? If you think this could be a good idea… where should I add it in and how much should be used?? Thanks!!
Hi, Danielle! So happy to hear you are choosing THE Mac for Thanksgiving!! Truffle oil is a nice twist for sure. I tend to be somewhat of a mac and cheese purist (my family is as well) so I personally haven’t added it to THE Mac. I would say that if you decide to add it, don’t use more than a Tablespoonful, and add it to the béchamel sauce once it is thickened and ready to add to the pasta. :o)
I hope it goes well for you and that you and yours have a beautiful Thanksgiving.
Ok… I will make it a game time decision! Thanks for your quick response. I’ll report back with how it turns out!!
:o) I will be thrilled to hear how it went for you! Thanks so much!
Can this be made ahead of time and kept in fridge?
Hi, Kathy! This is what is in the blog post regarding preparing it ahead:
— *I have received many questions regarding preparing THE Mac ahead of time. It is my recommendation to make this fresh before serving. Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together. Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it. :o)
Hi there! I have made this recipe a few times and the last time I made it, I had to make it the day before for an event in the morning. I prepared everything as if it were about to go in the oven but I put it in the fridge instead. The next morning I set it out for a little while before I put it in the oven so the dish and ingredients weren’t so cold, then baked it until it was done! Came out great!
Tara! Thank you so very much for letting everyone know that you tried a make-ahead and loved it! That really helps before Thanksgiving when many folks will need to make it ahead! I’m grateful for your comment! :o)
This mac n cheese rocks!! Ive been looking for a really good baked recipe- and this is it. I doubled the recipe for a party–there were about 20 adults and 6 kids- and I only had a small amount left. I found it was easier to mix the cooked pasta, cream sauce, and cheese together, and then pour it into two separate baking dishes. Worked great. I just used pre-shredded cheddar cheese and it was delicious.
Hi, Jen! Super glad to hear you loved THE Mac! Wow! Doubling it went a long way, hey? Yes, it’s totally fine to mix all ingredients. A couple of the reasons I suggest doing it separately are one, it’s a LOT of sauce and can be hard to fit in a pan — especially when doubling! Two, adding the cheese to the béchamel sauce can make a mess to clean! Doesn’t change the outcome, though, so mix away! Thanks for stopping back by. Hope you try and love some more of our recipes. :o)
For the love of all that is holy cut the salt. Super tasty with maybe 1/8th as much salt
:o) Hi, Cristin! Everyone has different tastes and different ideas of how things should be seasoned. Lots of folks agree it needs the salt, but that’s why I specified in the post to season carefully for anyone who may not. Thanks for your input and for trying our recipe!
This looks amazing! Gonna try it especially after all the reviews.
Hi, Susan!
I’m thrilled that you found THE Mac and Cheese! I can’t wait for you to try it and hear how much you love it! :o) Welcome to arhat Which Nourishes!
I made this for a crowd on Monday night and everyone was in heaven. From the moment I started whisking the butter and flour together (who doesn’t appreciate the magic of a roux), we knew this was going to be something special. Thanks for sharing! I love the simplicity and straightforwardness!
A few adaptations that worked for us:
– I used 2C whole milk and 2C cream. I steeped the milk and cream with half an onion and a bay leaf for about 15 minutes before I started on the sauce. The warm milk helped make the cream sauce come together really beautifully, and that extra boost of flavor from the onion and bay leaf were appreciated by all!
-I used about 3 cups of cheddar and 2 cups of gouda. Great combo, and the gouda made it extra creamy!
-Finally, just for fun, we served this with a toppings bar! Everyone garnished their mac with their preferred combination of avocado, bacon, chopped fresh tomato, caramelized onion, and roasted jalapeno. Awesome!
Loved this recipe, and I will definitely be making this again and exploring your blog for more goodness. Thank you!
Rachel…I’m drooling right now imagining your amaaaaazing topping bar for The Mac!!! Oh.my.goodness. You had me at avocado! Nice job on the creativity! And I’m truly grateful for the genuine compliments and comprehensive layout of ideas for other readers. What a fabulous review! Welcome to That Which Nourishes. Hope we hear from you many times. :o)
My friend gave me this recipe. I couldn’t believe how easy it was to make. I made it with 4 C of sharp cheddar and 2 C of smoked gouda. I also doubled the breadcrumbs and butter so every bite had that awesome crunch. It turned out SOO good. I made it for a BBQ and it was a big hit!
Hi there, Janine!! Mmmmm…my mouth is watering just reading your compliments! Thanks so much for finding your way here to make sure we knew you loved it. Hope you find some more yumminess on our site. :o)
So delicious, I made it for supper tonight. I was too chicken to put all the salt in (just added 1 tsp.) Should have put the whole amount in, it was needing salt. No problem, will add it as we go. Thank so much! My new mac and cheese!
Hello, Diane!! I love getting your comment as so many folks highly doubt the salt! It’s a lot of sauce and a lot of pasta and soaks up that seasoning! So so happy to hear you you all loved it and will keep making it. Hope you find more to love on our site! :o)
Love this recipe. Made this for a 4th of July party and the whole tray was gone! Thank you for sharing.
Hello, Mayerling! :o) Thank you so much letting me know my recipe was a hit for your party! I love stories like this! Hope you find some more recipes on our site to love!
After trying and failing about 10 times with other recipes …. I’m happy to announce this recipe is THE REAL DEAL! Absolutely amazing! Thank You Thank You!
Creamy yummy goodness!
This one goes in the box♥️
How many people would this recipe serve
Hi, Kelly! :o)
I say in the recipe that I would plan for 6-8 servings as a main dish and 10-12 as a side dish. Hope that helps!
I made this last night. Didn’t have any ideas so I got on Printerest & found Mac N Cheese & said this looks easy so I made it & it was so good It will be in my favorit dishes. Thanks for sharing.
Hello, Jeanette! Thanks so much for letting us know that you loved THE Mac! We love readers like you! :o)
Wow, this is the recipe we learnt in cooking classes in the 80’s. Great to see it back 🙂
Thanks, Andrea! :o)
“This has become our lifestyle here in one of the country’s most northern and hence, coldest regions”.
Had to chuckle at this one…
Did you forget that Alaska has been part of the country since 1867?
No need to chuckle! Well aware of Alaska and its winters, but most folks aren’t aware of our location as being the snowiest location east of the Rockies. We get buried and frozen up here; hence, my claim of *one of the*.
http://usnews.nbcnews.com/_news/2011/12/13/9418014-americas-snowiest-places-weathercom-lists-them
:o)
First timer at making Mac And Cheese and wow did I pick the right recipe. Very easy to follow and I took your suggestions as well for using whole milk. I used in fact heavy cream. Everyone loved it. For sure will make this again. Thanks
mmmmmmmmmm…Kimberly! Yes, to the heavy cream! Why the heck not!? I am so very happy that you had such success with this recipe. I also appreciate hearing that you found it easy to follow. That encourages me as I continue to write recipes. Thanks for being brave and trusting us with your mac and cheese. I hope you find many more recipes to love on our site. :o)
My brother and I are SO excited to try this! Just put it in the oven. We used half and half instead of milk…made for a SUPER creamy sauce!
Definitely going for a LONG walk tonight.
Hi, Liz! I so hope I hear back from you as to how it turned out and how you liked it! Haha — YES, to the long walk. I really do think it’s all about balance. Eat a little, walk a little. Or eat a lot, walk a lot — whichever you prefer! ;o) Thanks so much for stopping by!
Well, when 304.8K people pin a recipe, I had to try it! I thought it was great! I added half Italian panko bread crumbs for a little extra taste. Great recipe! One of my boys had 3 bowls of it!!
Hi, Amy! And thanks for mentioning our Pinterest happiness!! :o) Love that you loved it and your kids as well! Thanks so much for stopping back by to say so!!
Wow! Made this as a side for a family BBQ this weekend. It was amazing!! Definitely don’t want to eat this every day, as it is rich – but oh, so yummy. Everyone went back for seconds and thirds. Followed recipe as written, but used used 4 cups sharp cheddar and 2 cups Gouda cheese. i did use a tablespoon of salt but only a heaping teaspoon of pepper. Panko topping added the perfect finishing touch.
Hello, Sally! Yay for amazing! I hope you were the most popular one at the BBQ with a killer recipe that had ’em talking. ;o) Good cheese choices! Thanks so much for trying my recipe and coming back with compliments! Hope you find lots to love here on TWN! :o)
I made this for my family and must say this is the best baked mac and cheese I’ve ever tried. I read above and seen you can add bacon and I added some bacon. Thanks for the share.
Jazmin — you seriously made my heart happy with your sweet compliments. Thanks so much. Hope you try and love some more of our food. :o)
Perfect recipe for me to “build” on. I am a huge fan of Roux’s but certainly didn’t want to try and guess measurements when I was making Mac and Cheese for a Family Reunion. Hubby never liked Mac and Cheese until I made this recipe and that is why I never make it at home.
I did double the recipe and made some of it the day prior. The noodles and shredded cheese were done ahead of time. Both store very well in Ziploc bags. Just make sure the noodles are well drained ahead of time. Some moisture on the noodles is fine for storage.
I am fortunate to be able to get my hands on raw aged cheeses and pasteurized milk and heavy cream.
My cheese combo was a naturally smoked Gouda, Raw Sharp Cheddar and a Semi-Soft Farmhouse Cheddar. I was never a fan of Gouda because any of the ones I have had tasted, seem to be very heavy on the “Fake” smoke, but Love hers. I did use the tip on freezing the softer cheese for easier grating and I did use my Kitchen-Aid for all the grating. Had no problems grating mechanically.
The day of reunion, greased one of those foil pans that fit in the sterno type racks, put the noodles with cheese on top brought it up to room temperature. Rehydrated 2 Tbs. of dry minced onions and pressed/minced 2 garlic cloves. Drained water off onions and added garlic to small cup. While butter was melting added Garlic and Onions. Picked a handful of fresh parsley and threw in. Added flour, whisked well.
For the liquid mix, I did 3 cups Heavy Cream and 5 cups Milk. Seasoned with Salt and Pepper accordingly to your directions. Was perfect and not to much.
Poured mixture over room temperature noodles and cheese.
300 degrees for 10 minutes, stirred well. Prepared my topping and unfortunately enough Panko for one recipe. The rest was made up by crushed potato chips with no butter. Topped and eyeballed for that melt look, maybe another 10 mins. Pulled it out and transported it to the reunion. At that point, it was on the Sternos.
It was soooo Awesome and would definitely make again for Home and any other big gatherings.
Thanks for giving me that “Stepping Stone” to build on.
Hi, Dena! Wow! You really went for it! :o) Thanks for giving us all the details on how you made THE Mac your own. I love that you made it work so well for a crowd! Thanks so much for the compliments and for stopping back by!
Growing up, my mom would make a mac and cheese very similar to this-which was the only mac and cheese I would eat because I was never a fan of yellow cheese..let alone any cheese what so ever. Her mac and cheese always turned out white–which is why we called it white mac and cheese with crumbs on tops. I couldnt get ahold of my mom the one night for her recipe so i searched for “white mac and cheese with crumbs”…and i searched, and searched..AND i found this recipe and decided it seemed close enough to my moms that I would give it a try. And wouldnt you know…it lives up to it’s name..enough said. Hands down great, like my moms.
I have been making this for over 2 years now for the little family I now have. I even fry it up in some coconut oil a day after making it. I am on my way to make it once again…just had to double check what I had to set my oven on and thought while Im here, again, I would leave a comment.
Thanks!!
Kayla, you remind me why I continue to work so hard on the blog. It’s for food joy like you’ve expressed. I love, love, love that you found THE Mac and that it is what you were looking for. And somehow, I love it even more that you also fry it up as leftovers; it’s just the yummiest, right? You are the kind of person I blog for so thanks so much for trusting us and coming back to let us know you liked it. :o) Hope you find lots more here to love.
I really enjoyed this recipe! My boyfriend and I make it on the regular. We always cut the recipe in half and it works just fine. Personally I might use a little less cheese but thats just me!
Hello, Brianna! I’m super glad to hear that you two love THE Mac! Also glad you found ways to modify it to your taste. That’s important with any recipe. I sincerely hope you find more recipes to love on our site! :o)
i have this 1 for 1 gluten free flour (it’s all i have at home). could it be used instead of all purpose? if you don’t recommend i’ll just run out and grab some. excited for this recipe!
Hi, Raj! Gosh, I wish I had an answer for you!! I searched all or opus comments because I know some
Folks have had great success using GF pasta, but no one has said anything about flour! I’m just not familiar enough with that product to give you a good answer. So, I guess I would have to just recommend you use your judgment. If you do try it and it is successful, please let us know for other readers’ sake! Thanks for trying our recipe! :o)
I will give this a try…sounds like a great recipe
Woohoo!! Thanks for trying it, Norman! Welcome to That Which Nourishes! :o)
Making this with half pasta and half cauliflower.
Ooooooooo!!! GREAT idea! I can’t wait to hear how it turns out! Please tell us! :o)
This is the best Mac and cheese I’ve ever made. All of my other recipes ended up chalky, but this one was perfect! Will definitely be using again.
Woohoo!!!! Another vote for THE Mac!!! Thank you, Shelby! I appreciate that you took time to let me know. Try some of my other stuff, and let me know what you think! :o)
Is it really a tablespoon of salt? Just want to make sure:)
Hi, Ashley! It really is. But if your gut is saying less, please start with less. You can always add more in, but ya can’t take it out, right? :o)
This recipe came out perfectly! So simply, but with an amazingly delicious product! I mixed up the cheese a little and did 2 c each of 2 variations of sharp cheddars and freshly grated parmesan… had a nutty, rich flavor but was still perfectly creamy : )
Thank you!
Yay, Nicole! Nicely done! I absolutely love hearing that there’s another lover of THE Mac! Thanks so much for stopping by with your kind words. Hope you find more to love on our site! Happy 4th! :o)
I made this with Vermont extra sharp and cheddar then right before putting the bread crumbs on it i took a big chunk of Velveeta cut it into squares and poked them down in various spots this gives you a surprise ooie gooie areas yummo…. I especially like the way it’s assembled putting the shredded cheese on the noodles and adding the cream sauce just perfect!
Hello, Bobbie!
Nicely done! I bet that Velveeta just added a whole ‘nother level of creaminess! My goal was to find a Mac and cheese that could stand alone without Velveeta since so many Mac recipes call for it. But I could never blame someone for needing it. :o) Thanks for taking the time to comment. Hope you find some more things to love on our site!
I have made this recipe about 4 times now, for large gatherings, and each time, I feel like a hero because I get so many compliments. If I were single, I am pretty sure this dish would land me a husband.
I have tried a few different cheese combos, seem to always have some sharp cheddar and smoked Gouda involved, a bit of Parm (~1 of the 6 cups) is great too!
I usually make two pans, and add garlic and grated jalapeño to one pan- which always gets eaten first. We also put the pans in our wood chip smoker instead of the oven- it’s amazing.
Thank you so much for the recipe! It is a hit!!!
Emma — you are most definitely a hero!! Mmmmmmmmmmmmmmm…to the smoked garlic and jalapeño!!!! And did ya hear that, single folks? Ready to settle down? Make ’em THE Mac. Done deal. :o)
I appreciate that you took the time to come back and let us know you loved it, Emma. Hope you find some more recipes to love on our site.
I made this a couple weeks ago and my kids loved it so I saved it. We are having it for dinner again tonight and you would think the kids are eating bowls of candy they are so happy.
Hey, Kat! Yes, for repeat customers. And even more for bowls of cheese candy! :o) Thanks for the sweet compliments.
All I have is 2% milk at my apartment. Will it be detrimental to this recipe to not use whole milk? I’m at college without a car so I can’t go to the store and pick up anything else.
Hi, Brianna! Make THE Mac. Even with 2%, I have a feeling you’ll be happy you did. :o) It really shouldn’t affect too much. But next time try it with whole milk or cream and see what ya think. Thanks for trying our recipe!
For the sauce, did u use salted or unsalted butter???
Hi, Cindy! I might wince a bit when I tell you that I use salted butter. Totally use your judgment and season to your taste all the way through. Whenever I cook, I listen to food network chefs in my head saying, *Taste as you go, chef!* :o)
Great recipe! Just made it yesterday. I did not bake it but I put it in my crockpot on warm and it was just fine all day. I also reheated the next day in the crock. Not as creamy not I added a bit of water and it still tastes as good! Thanks!
MJL, thank you so very much for answering a very asked question regarding using the crock pot. A lot of readers will love to know you made it successfully this way!! Nice job! :o)
Made it! Purread sp? One onion and adds it to the Creme sauce! Wonderful!
Nice job, Suzy! That’s the beauty of this recipe — you can always *spice* it up a bit, if desired! So happy you enjoyed it! Thanks for saying so! :o)
Ooo so yummy!!! I just always made my mac and cheese with crackers, onions and some kind of cheesy concoction, but this was absolutely sensational. I had to fight off my sister for the last itsy bitsy crumbs (imagine two grown women chasing each other ‘fashionable’ around the dining room table with whole lot of spoon and fork action… and Okay yes maybe a knife). Thank you for the recipe and shame on you for leading me into path of long lasting muffin tops never to leave my delicious body “wink wink”
Karli — you win for funniest comment ever! maybe I should be sending prizes for hilarity combined with compliments. Made. My. Day. If you want to reenact that scene with your sister and post it here, I will send you a gift. Not even kidding. :o)
So glad you loved it. Even more glad you came back to say so. Find some other good food here and tell me stories, okay? :o)
(Oh, and *delicious body* is my new descriptor every time I see these curves in the mirror!)
Fiancé said not only was this was the best macaroni and cheese, but one of the best things I’ve ever cooked!! Haha! Thanks so much for the great recipe!!
Jenna! Are you for real?! That is epic and made me one happy blogger. :o) Try our Recipe Index and I bet you’ll find some more yummy treats for the two of you! Thanks so much for taking the time to comment!
Just made this yesterday…..I used half sharp cheddar and half Havarit and it was creamy, dreamy melty goodness! I used Casarecce shaped pasta which was fun! I only made half the recipe in a 9×9 pan and froze one container of leftovers for a lunch….will see how it turns out straight outta the freezer. Making the Strawberry Rhubarb Crisp next since rhubarb is in season! Thansk for a great recipe!
Mmmmmmm…my tummy is growling just thinking about your dinner! Yum!!! Nice cheese choices! :o) Let us know how you like it from the freezer! Thanks, Niki for coming back here to let us know you loved it.
I wish you would have indicated which type of milk in the recipe card area – I used 1% and could not get my sauce to thicken. I dumped it and tried again with less milk, but it didn’t cover the noodles as well. It also has a sweetness to it that was hard to eat – I’m not sure if this is the 1%.
Also, I wish there was an estimate on timing for the thickening. I waited 20 minutes the first time before dumping it because it was still liquid.
I’d like to try this again but the sweetness and waiting 30+ minutes for the sauce to thicken turns me away.
Because I had to wait so long for the sauce, my noodles were cold, so the cheese didn’t melt well either.
Hi, Keisha! That’s a bummer that you had a hard time. The thing about writing a blog and sharing a recipe is that there are so many variables with so many people making a recipe with all different ingredients in all different conditions. I could never presume to know if you are familiar with making a roux and a bechamel sauce so all I can do is describe it the best I can in as many details as is possible — which I did. The recipe card is just a handy summary. I could not possibly put everything on there that one would need to know. I’m counting on people reading all the words I take the time to write if they are trying my recipe and I not only clearly stated to use whole milk and even cream, but to bring it to a low boil at which time it will thicken. I have no idea if your stove cooks low or high, what kind of cheese you used, if you brought it to a boil, etc. It’s too bad you had a hard time with it. I hope you try again as successfully as so many others have.
If I add cooked bacon to the Mac and cheese before putting it in the oven . Do I skip the Salt , since bacon tends to be salty
I wouldn’t, Grizcelda. You can always add less if you’re concerned, but I like it as is. Even with bacon. :o)
Making this right now with chicken and bacon added!
Yum, Taylor! What did you think? :o)
Made this for lunch per request by 3yr old Daughter. Absolutely delicious ( my bowl is right in front of me)!! I did not have the pinko bread crumbs, but it was still super yummy and simple to whip up. Thank you!!
OMG!!! My husband and I agreed, this is the Mac & Cheese we’ve ever had!! Thank you for sharing!! I made half of the recipe in a 9 x 9, and changed nothing!!
Sally, you made me smile. :o) Thanks for that! You are so welcome — we truly aim to please. Hope you find some more food to love on our site.
Why can’t you just mix the cheese with the sauce and then pour it over the pasta.
Hi, Mary!
You can if you want to! This is just the way I prefer to do it. Way easier to clean the pan! :o)
Just made this tonight and it was excellent!! We used mild cheddar, white cheddar, and 4 state cheddar mix. We also put a jar of pesto when we were cooking the sauce and WOW. It was amazing!! Definitely recommend throwing some pesto in if you like it. Thank you!!
Hey, Chase! Wow! Super idea!! You just made a fabulous thing even better! Nice! :o) Thanks for the kind words!
I have made this a few times now and it’s amazing!!
I add mushrooms to mine and it’s delicious 🙂
Leftovers are also the best!!
Thank you, Tammy!! Your comment was a great way to start my day. :o) Mmmmm…I would be all over that mushroom idea if I didn’t have so many fungus haters at my house. Thanks so much for coming back to leave such sweet words.
I am so glad i found your recipe online. It had so many rave reviews that i knew this was the one tht i had to make for my son’s birthday dinner as he loves Mac ‘n Cheese. I am not a very gd cook and this was the first time i tackled making one from scratch. Luckily it was not difficult and it turned out delicious! I will def be making it again and again. Thx so much for this wonderful recipe! I do hv one question tho…does this freeze well?
Hello, Tina! I am SO glad you found us! I love that you took a chance and tried THE Mac for your son’s birthday dinner! It’s a winner, for sure! Just so you know, our site is designed to help folks who say they are not very experienced cooks to learn how to make just plain good food so please take some time and glance through our meals and soups and such on our Recipe Index. I once was a brand new cook and these are all of my tried and true, well-loved recipes spelled out for our readers. :o)
For instance, try Beef Roast Sandwiches, or Chicken Dumpling Stew! These are two delicious recipes that anyone can make. AS for freezing, I haven’t quite tested that out yet. I froze some individual portions and forgot to take them out and see what happens. I will do that soon, and post the results. Good question.
Made it for the first time last night and it was a hit! I used sharp cheddar and havarti cheese and was a bit more generous on the bread crumbs. We paired it with bacon wrapped asparagus and garlic knots. YUM!
Mmmmm…I have some family who would LOVE the idea of bacon wrapped asparagus! :o) I’m so very glad you all like The Mac, Stormy, and I’m thankful you came back to say so! I hope you poke around our site and find some more treasures!
Just got around to making this today. It was just Hubs and I, so halved the recipe. I had about two cups of assorted ends of cheeses, havarti, gouda, aged gouda, swiss, and medium cheddar. Then I grated a cup of Dubliner, irish cheddar. It made the most amazing cheese sauce. Then I folded in about a cup of diced applewood ham. I used whole milk. Not really sure why you pour the sauce over the cheese, and then stir it all together. I have always folded the cheese into the sauce, then poured the hot pasta in to the same pot. Stirred it all up, and then turned it into the baking pan. So this is what I did this time, as well. It was really, really good. Thanks so much!
Hi, JonniDee! That is some amazing cheesiness you had going on! Yum!! And ham in THE Mac is just fabulousness. Good job! I use my method because I got really tired of cleaning the pan from the cheese sauce. :o) If you can save a step, save a step, right? And some people swear there’s magic in my method, so, there’s that. :o) Thanks so much for trying my recipe. Hope you had a lovely Easter!
Took a chance on this recipe, I thought the method of making this was rather unique. This is taking over any other recipe I’ve used in the past, it’s just that good! My kids loved it. I spilt the pasta into two different dishes, the first I made as is, the other dish I added smoked rib meat to it and paired it up with BBQ chicken. I used a mixture of sharp cheddar and smoked Gouda, this was amazing!
Hello, Pat. You have me absolutely drooling with the idea of rib meat in THE Mac! Seriously. Yum. And the Gouda/sharp Cheddar combo might be my favorite as well. Nicely done. Have a lovely Easter and hope to hear you find some other things to love here! :o)
I made this Mac and cheese. It’s one of the best I’ve ever had. Thank you for sharing this cheesy delicious dish!!! Making it tomorrow for Easter lunch.
Hi there, Arleen! Oh, I’m so glad you love it and will be sharing and enjoying it tomorrow. I hope you take some time to poke around our site and find some more yummy recipes. Happy, happy Easter to you and yours. :o)
I grew up only loving my mother’s Mac and cheese. I literally would only eat hers. She always offers to give me her special recipe and I say no cuz there is something about that special dish you associate with your mother….but I saw this and decided to do it after seeing I had all ingredients in the fridge. So delicious!!!! My husband and I loved it, and my sister in law dubbed it the best she has ever had! I am making it for Easter in a couple days with a spiral ham and green beans. Thank you for a great recipe! I haven’t told my mum yet that there is a Mac and cheese out there that is as good as hers!!!!! Lol
Hello, Allison! I loved your story — absolutely loved it. :o) No need to tell her yet — you’ll just have your own version that you can surprise her with sometime! I am so glad you loved it and will be able to share it with your family for Easter. Have an absolutely lovely day tomorrow and kindest regards from That Which Nourishes.
Have a wonderful Easter with your family! I just grated my cheese for tomorrow! I’m using a few different cheddars and Gruyere and a little mozzarella and a little parm. Basically I’m using what I have! Can’t wait!!!
Wow girls! You’re killin’ me here. Lol
Haha!! Well, what a way to go, eh? :o) Happy Easter!
Hi Alison,
This looks amazing and I plan on making it for Easter! I am just wondering if I could make it in a crock pot. I seen someone asked but couldn’t find if anyone had ever tried it. That would be nice to have it cook while we’re at church and then be able to take it to our brunch.
Hello, Lori!
I personally haven’t tried all the ways to make THE Mac all of the ways my clever readers would like to. :o) I have had a reader who made it and kept in warm in the crock pot, and one who made it in the crockpot. If it was me, I would make it and keep it warm in a crock, but what follows will be the instructions from the wonderful lady who told us how she successfully made the whole thing in that lovely pot. I hope it helps your Easter!
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!
Definetly way too much cheese, I’ll be using 4 cups next time instead. Otherwise, very good!
Hi, Avi! Well, you are definitely the first person to say it is too much cheese! I didn’t know there was such a thing. :o) The recipe is very adjustable to taste — part of its charm. Thanks for stopping by and glad you enjoyed it.
Best Mac and Cheese recipe ever! I serve it at every family holiday meal and there are never any leftovers. The last time I made it the day before and refrigerated it. The next day, added the panko mixture and baked. Turned out great. The next time I make it ahead, I will add a little extra liquid though.
Kathy, I am grateful for both your compliments and your helpful, make-ahead tips! That is certainly my most asked question! I hope you continue to enjoy THE Mac and perhaps find some more recipes of ours to enjoy. :o)
who would have thought that the secret to the best mac and cheese was keeping the white sauce and the cheese separate! DELISH!!! Even my extremely picky kid who HATES homemade mac and cheese, asked for seconds! That’s a major win in my book
Hey there, Megan! I’m not sure I thought of it as the secret, but I might go with that from now on! :o) I LOVE when someone *picky* is converted due to one of my recipes! Your comment and compliments made my day — thanks for that! Hope you poke around and find some other great food for your family on our site!
I made this last weekend with colby jack cheese, and it was sooooo good! Everyone had a second helping and still wanted leftovers to take home! Thanks for sharing this fabulous recipe.
Mmmmmmmmmm!!!! Valerie, I have to say that Colby-jack is not a cheese I’ve tried yet for THE Mac, but I think that particular kind is a bit underrated and a fabulous idea! Thanks so much for trying it and letting us know that it was delicious! Woohoo for being the popular kid at the party — nice job! I hope you find some more recipes here to fall in love with! :o)
I am sorry I already post the question but forgot to turn on notifications and now I can’t find it anymore!
Do you think I can bake the Mac and cheese in the oven without the topping and hen transfer it into a crock pot? I love love love his recipe and can’t find any other (crock pot) one I want to make instead! Thank you!
Hi, Elli! Do you happen to have a warm setting on your crock pot? If you do, that might just work. I cannot say for sure, since I haven’t tried it, but if it was me, I would go that route and see! The idea is to just keep it warm enough to stay amazing without cooking it further, so that seems like the way to go! Please tell us what you did and how it worked to benefit other readers. Thank you so much for the sweet compliments — I love, love, love it, too. :o)
Hi I was wondering if I could make it about 2 hours early but not cook it in the oven. Just put everything in the dish and then refrigerate. I would cook it 2 hours later. Would that work or would it taste bad?
Hi, Maddy! According to lots of other commenters who have tried it pretty much every method possible, it will turn out for you, having prepared it ahead. If it were me, I wouldn’t go too much longer than those couple hours, but you should be just fine. You may need a little extra bake time if it got chilled in the fridge. Hope all goes well for you! Thanks so much for stopping by! :o)
OMG I’m in heaven
Thank you for this recipe
I made this today and we all went nuts
Hahaha! I love your comment, Sabine! :o) So glad you love THE Mac! Thanks so much for stopping by! Hope we can share a lot more yummy recipes with you!
This recipe reminds me of the Mac and Cheese that I LOVED as a child!! Thank you so much! Not only do Iove this recipe but the kids love it too! A real keeper of a recipe!
Now, THAT is a victory for this food blogger! Thank you, Karen for trying my recipe and coming back here to be so sweet! Poke around and find some more classics! :o)
Thank you for the great recipe! Mac n cheese is definitely on my top ten foods list and this version is really great – and easy. After sautéing the panko crumbs, I couldn’t resist throwing a half cup of grated parm Reggiano into them. And whenever I make any recipe for Mac n cheese, I always add about 1/4 tsp fresh grated nutmeg to the roux right before adding milk. It gives it an even richer flavor. Thanks so much!
Hello, Candi! You’re so very welcome! :o) I love the idea of even more cheese as a feature of the Panko! I can’t get away with nutmeg in my sauce with my purists at my house, though I know a lot of people like that in mac and cheese. Thanks for stopping by and making my recipe! Hope you stick around for awhile.
I plan on making this on Sunday using half cheddar and half smoky Gouda, with pulled pork on top! I will also probably add a clove of garlic when browning the bread crumbs for extra flavor. I’m looking forward to trying the recipe after reading the comments. I’ve been looking for a good homemade mac n cheese recipe for a while!
So, Amanda. Do I get to come for dinner tomorrow? Because I want that version of THE Mac soooo badly!! You’re going to be my first pulled pork testimonial so please come back and describe the deliciousness to us, okay? Have a lovely meal and thanks so much for stopping by! :o)