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Anyone have an incredible homemade macaroni and cheese recipe?

I was making my menu for this next week and was suddenly hit with the urge to make homemade macaroni and cheese this coming week. Not only is cheese is so inexpensive right now, but I'm pretty sure homemade macaroni and cheese constitutes a "quick, easy, and frugal meal".

There's only one problem: I have yet to come across a winner recipe for homemade macaroni and cheese. I've tried a number of them and they either turned out soggy or dry or not cheesy enough or something or other.

But I'm not convinced its impossible to make yummy homemade macaroni and cheese. In fact, a few times in my life I've tasted some that was exceptional but I was never able to get a hold of those recipes.

So help me out here with my pregnant cravings, will you? Do you have a blue-ribbon homemade macaroni and cheese recipe? I'd love to get my hands on it and try it out. Post the link to the recipe in the comments section or email it to me. I'd be immensely grateful! And I promise that when I find a really good recipe, I'll be sure to share it here.

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  • I know one for you to try! It’s America’s Test Kitchen’s recipe for Stovetop Macaroni and Cheese. It’s fast and easy, and tastes fabulous. I actually make it for company!

    Only problem is, I can’t link to it, because they’re a bit proprietary about their recipes. But you could find it on their site with the recent 24-hour pass you posted, or you can for sure find it in America’s Test Kitchen Family Cookbook, which I own and love.

    It’s definitely worth a try; sorry I can’t give you a direct link. Good luck!

  • Le says:

    check out pioneer womans recipe in her cooking section. i have made alot of mac and cheese and this is the best.
    hope you enjoy

  • Quinn says:

    We’ve been enjoying Rachel Ray’s Mini Meatball Cheeseburger Macaroni and Cheese lately. (I use 1/2 or none of the meatballs and no onions to make it cheaper. It’s still really good.) It’s topped with pickles, a typical craving ingredient ;D

  • Kelly says:

    My favorite is Martha Stewart’s recipe. It makes a giant batch, so we always have enough for leftovers and lunches! I usually just use whatever sharp cheddar I can find at the store (they never have the white) and either the pecarino. Yum!

  • Candace says:

    I haven’t actually tried this one, but I have tried a lot of recipes on this blog and they are all really good. And she talks about how she too had problems finding a good mac and cheese recipe:

  • Meg says:

    This is my favorite. It freezes beautifully, and you can control the fat content depending on your ingredients and preferences.

  • Anna says:

    I love homemade mac n cheese and have several delicious recipes, but this one is the easiest. No boiling of the pasta beforehand, no simmering of the sauce – it’s magical!

  • Rhonda says:

    We like the following recipe:

    6 oz. elbow macaroni
    2 c small-curd cottage cheese
    1 c sour cream
    8 oz Velveeta, cubed*
    1 egg

    *sometimes I sub 4 oz of the Velveeta with 4 oz of whatever cheese scraps I have hanging around

    Preheat oven to 350 degrees. Boil macaroni…don’t overcook. Drain.

    Grease a 2 qt baking dish. Place in it the cottage cheese, sour cream and egg. mix well. Add cubed cheese. Add drained macaroni. Mix well. NOTE: This will look nasty. Ignore.

    Bake for 15 minutes. Remove pan and stir carefully but thoroughly, so that all the melted cheese mixes in.

    Return the pan to the oven and bake 30-45 minutes–until desired degree of brownness is achieved.

    We’ve been through a zillion recipes. I don’t like the pasty taste that you get when cheese sauce is made with flour…this thickens up nicely without being pasty.


  • Robyn says:

    Did you ever go to McCoy’s Public House in Westport when you lived in KC? If not, try googling the mac and cheese they serve; Walt Bodine says it’s his all-time favorite. My friend owns the place, and I have the recipe. It is KILLER, but I have never tried to make it on the cheap. I bet you could, though! Let me know if you’d like it, and I’ll email it to you!

    • Carol says:

      Do you still have the mac & cheese recipe from McCoy’s handy to email or post? McCoy’s closed – so sad-

    • Andrea says:

      Robyn, please post the recipe for us! Miss McCoys so much. It was one of my family’s favorite places and mom’s mac was my go to.

  • Beth Z. says:

    My favorite mac and cheese is my Aunt’s SIMPLE recipe. It is so creamy, cheesy, and delicious!

    *2 eggs
    *1/3 stick butter
    *2 cups (or more) of milk
    *plateful of grated American cheese, divided (I usually use a block of Kraft singles, not the ones in plastic wrappers, which I put in the freezer for a few minutes before grating)
    *16 oz. macaroni, cooked
    *salt and pepper, to taste

    In large bowl, beat eggs and milk. Add hot (cooked) macaroni, grated cheese, and butter. (The mixture should be soupy, so you may need to add more milk.) Add salt and pepper, to taste. Pour into dish. Sprinkle remaining grated cheese on top to cover. Cover with foil, and bake 20 minutes on 335. Uncover. Turn oven up to 350, and continue baking until set and starting to brown (about 25-30 more minutes).

  • Ashlea says:

    The Fannie Farmer cookbook has a great one. My family loves it. Creamy, cheesy.. yum! It’s making me want to whip out the macaroni now.

  • Kate says:

    I Have to agree with the Le….Pioneer Woman has the BEST MAc and Cheese recipe! Its a MUST try recipe!!

  • Keli Holly says:

    Are you opposed to Velveeta? If not, this is my recipe. It’s fast and easy and the kids love it!

    Velveeta Ultimate Macaroni & Cheese


    2 cups (8 oz.) elbow macaroni, uncooked
    1 lb. (16 oz.) Velveeta, cut up
    1/2 cup milk


    1.Cook macaroni as directed on package; drain well.

    2. Stir Velveeta and milk in saucepan on low heat until smooth, stirring frequently.

    3. Return macaroni to pan. Pour cheese sauce over cooked macaroni and mix well.

    Serve Immediately.

    Makes 8 servings.

  • Erin says:

    My husband makes a great semi-homemade recipe. It takes about 30 minutes, total time. I posted it on my blog:

    Enjoy! (Ironically I craved Kraft Mac and Cheese when I was pregnant, who would have thought?!)

  • Jenny says:

    Sorry not to have a complete recipe…but the bit of advice that I can give that’s made my mac n cheese much creamier is using evaporated milk for the roux, instead of regular milk. Also, I know they say using several types of cheeses helps the flavor–but I’ve found that a little tiny bit of mustard brings out the cheesy flavor really well–even with just cheddar.

  • Michelle says:

    Yesterday, On The Food Network Channel, Tyler Lawrence of Tylers Ultimate, was making homemade Mac & Cheese. It looked supereasy and super yummy. I would check out the foodnetwork website. The date of the episode was 4/17. It is defenitely on my menu this week:-

  • Jan says:

    cheese is not inexensive here- it is one of the most expensive items- I rarely buy it!

    Money Saving Mom here: Well, considering it was $1.99 and now is $1.29 for 8 oz. at Aldi, it seems really inexpensive now. 🙂 All the dairy products have gone significantly down in price in the last month, for which I’m very thankful!

  • Michele says:


    From the episode: Barbecued Chicken (Cooks Country TV)

    Use block American cheese from the deli counter—prewrapped slices of American cheese will result in a drier mac and cheese.

    Serves 8 to 10.

    3–4 slices hearty white sandwich bread , torn into large pieces
    8 tablespoons unsalted butter , 4 tablespoons melted
    1/4 cup grated Parmesan cheese
    1 pound elbow macaroni
    5 tablespoons all-purpose flour
    3 (12-ounce) cans evaporated milk
    2 teaspoons hot sauce
    1/8 teaspoon ground nutmeg
    1 teaspoon dry mustard
    2 cups shredded extra-sharp cheddar cheese
    1 1/4 cups shredded American cheese , (about 5 ounces)
    3/4 cup shredded Monterey Jack cheese
    1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.

    2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.

    3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated.

    4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

    Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.

  • Christine says:

    I use my grandma’s and mom’s recipe to make our homemade mac n cheese. It’s always a crowd pleaser and I never have any leftovers.
    1 box elbow macaroni
    1 stick of butter
    1 pound shredded medium cheddar cheese (i like mild my hubby likes sharp so we do medium).
    2 eggs
    1 c of milk
    Boil macaroni in salted water. after you drain it pour it into your baking dish. add cut up stick of butter to macaroni and mix well with your hands. add the cheese and mix with your hands again (if you use block cheese some of it will stick together and youll have pockets of ooeey goodness when it is done). mix eggs and milk in a cup and pour over mac and cheese (check the sides of your dish to make sure the milk an egg mixture doesnt go to the top but only about half way of the dish) sprinkle with pepper and bake at 375 until its golden brown.

  • Shaina says:

    I have a KILLER Mac n’ cheese recipe (passed down from the great grandma in my husbands family). The only trick is that you HAVE TO use Cracker Barrel Extra Sharp cheddar, which can be purchased from Walmart. But it’s not the cheap stuff. Seriously though, the kids and grandkids fight over who gets the corners at every family function and there are NEVER any leftovers.

  • jf says:

    I watched Alton Brown make this delicious homemade BAKED mac n cheese and had to give it a try. The DW is always willing to try new bakes I see on the net or foodnetwork, so I tried it and it was delicious. We froze it and ate left overs a couple of weeks late and still good…it made it to my DW’s recepie box rotation!

  • Hannah says:

    I will be honest and say that I haven’t made the first recipe, but we love the 2nd one. One nice thing is that you don’t have to bake it!

  • Here’s a recipe for Mac & Cheese that is super easy and fast. My family just loves it.

  • Rhonda Devine says:

    My tried and true favorite is this lazy version out of Fix It and Forget It Cookbook:
    8 oz pkg dry marcarion, cooked~toss in your crockpot with 2 Tbsp.oil. Add 3 cups evaporated milk, 1 tsp.salt, 3 cups shredded cheese(cheddar, american, velveeta, or combination), 2-4 Tb melted butter, 2 Tb onion, chopped fine. Cover and cook on low 2-3 hours.
    Perfect for the last days of pregnancy;) My prayers for you and baby!

  • Gladice says:

    This was handed down by a friend who made it at Thanksgiving one year. Super easy and so good. It makes a ton:


    8 ounces elbo mac, cooked and drained
    4 cu(16 ou) shredded sharp or mild cheddar cheese
    1 ca (12ou) evaporated milk
    1 1/2 cu milk
    2 eggs
    1tsp salt
    1/2 tsp black pepper

    coat crockpot with cooking spray, place maccaroni in mix all ingredients except for 1 cu of reserved cheese in with mac sprinkle rest of cheese on top cook and cover on low for 4 hours *do not remove lid until finished cooking

    Use the Reynold’s crockpot liners and cleaning up is a cinch.

  • angel says:

    The key is to cook your noodles in chicken broth and use more than one kind of cheese (I use sharp cheddar a bit of mozzarella and parmesan)

    Also Pioneer woman has a couple recipes on her blog. Ihavent tried them, but her other recipes we have tried have been yummy!

  • Jen says:

    Well this isn’t your typical mac and cheese because it has some butternut squash, but it’s a bit healthier and honestly I like it just as well as regular. It’s from $5 Dinners:

    HIGHLY recommended!

  • Macaroni and cheese is one of my supreme comfort foods!! Here’s one of my favorites – tastes great and is so easy since you put it together and then let it cook in the crockpot. I’ve made it many times and it always turns out great!

    Hope you find a good one!

  • Jannel Oravets says:

    This is my recipe and everyone raves about it! It is quick, delicious and VERY cheesy!!

    1 lb. cooked elbow macaroni
    1 large jar Cheese Whiz
    1 bag colby jack cheese
    1 bag cheddar cheese
    about 8-12 slices America cheese

    Mix whole jar of Cheese whiz into the just drained macaroni. Spread half of the mixture into a baking dish, layer with slices of American cheese (just to cover macaroni) and half of each of the 2 bags of cheese. Repeat. Cover with foil, bake at 350 until melted and bubbly!! Enjoy!!

  • Charmaine says:

    My FAVORITE homemade mac and cheese recipe is on the Food Network’s site – It’s from Tyler’s Ultimate. It’s super easy and super yummy (and the roasted tomato soup he made that episode is also to die for).

  • Dani says:

    I haven’t tried this yet, but I’ve saved the link because this recipe doesn’t require cooking the macaroni first. Here’s the link to the post:

  • Christine says:

    My own creation – easy with stuff you’ll have on hand and the kids LOVE it!

  • Lacey says:

    Ina Garten has an amazing mac and cheese recipe in her Family Style cookbook. I usually switch the amounts on the types of cheeses. I have added chicken to this and it turns out great. It also freezes super well!

  • Jennifer says:

    I have a great and versatile recipe for mac and cheese. First I take 3tbsp butter and cook with 3 tbsp flour in a saucepan for 1 min (whisk constantly). Then stir in slowly 1 1/2 cups to 1 3/4 cup milk. Cook until thickened. Then I mix in about 2 cups shredded or chunk cheese ( I use whatever I have on hand). Stir until melted. Mix with 1 pound of cooked drained pasta. Put in a greased casserole dish and top with additional cheese (optional). Bake about 10-15 minutes at 350 degrees. So yummy!

  • Stephanie says:

    Mmmm, homemade mac and cheese!!! I just posted our family’s recipe a few weeks ago:

    I, too, was making use out of my stock of cheddar cheese that has been such a deal lately!! (I think the key ingredient is the worchestershire sauce)!

    Hope you find the perfect mac and cheese to satisfy that pregnancy craving!

  • Jennifer Hudson says:

    Baked Macaroni and Cheese (best you’ll ever eat!)
    1 box cheap macaroni and cheese dinner
    ½ lb sharp cheddar cheese, grated
    1 ½ cups milk
    1 stick butter
    3 tbsp flour

    Cook macaroni according to package. Drain. Mix with butter. Place in 8X8 baking pan In screw-top jar combine milk, flour and cheese packet. Pour over macaroni. Mix in most of cheddar. Top with the rest. Bake at 350 degrees for 15 to 20 minutes

  • Hannah says:

    Buttermilk Mac n Cheese

    6 eggs
    4 C. shredded sharp cheddar cheese
    2 C. shredded mozzarella cheese
    2 1/2 C. buttermilk
    1/2 C. melted butter
    2 t. salt
    1 pkg. (7 oz) elbow noodles, cooked and drained

    In lg bowl, beat eggs; stir in cheese, buttermilk, butter & salt. Add cooked macaroni; mix well. Pour into greased 9×13 pan. Top with 11/2 -2 C. of Montery jack cheese. Bake uncovered @ 350 for 50 – 60 min.

    This is my mother’s recipe and an all-time favorite of my family. Very moist and cheesy! Enjoy!

  • Bethany says:

    Here’s the one that I use. It’s super simple, but it’s so good!!

  • Sarah says:

    This is the recipe I’ve been using for a few years – we love it!

    Baked Mac and Cheese
    2 cups uncooked elbow macaroni
    3/8 cup finely chopped onion
    3/8 cup butter, divided
    3 tbsp all-purpose flour
    2-1/4 cups milk
    2 cups (8oz) shredded sharp cheddar cheese
    1/2 tsp ground mustard
    3/4 tsp salt
    1/8 tsp pepper
    3/8 cup dry bread crumbs

    Cook macaroni according to package directions. Meanwhile, in a saucepan, saute onion in 1/4 cup butter. Add flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese, mustard, salt & pepper until smooth.

    Drain macaroni and add to sauce; stir until coated. Transfer to a greased 8-inch square baking dish. Melt 1/8 cup (remaining) butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350 for 25 minutes or until heated through.

  • shannon says:

    This is the easiest mac and cheese ever… you don’t even need to boil the macaroni. You should know that I’m a total foodie/ food snob, but I LOVE this recipe and everyone I make it for always asks for it over and over again. I usually use extra sharp cheddar mixed with a little havarti or even blue cheese… whatever I have on hand. I’ve successfully used half whole wheat pasta.

    5 tbsp. butter
    3 1/2 c. uncooked elbow macaroni
    1 T dijon mustard or 1/2 t dry mustard
    3/4 – 1 lb. grated cheese
    Dash pepper
    6 c. milk

    Melt butter in 9 x 13 inch pan. Pour uncooked macaroni into melted butter. Stir well until coated. Stir mustard, pepper and cheese through macaroni. Pour milk over all. bake at 375 degrees for 1 hour. Do not stir while baking. Note: I use 1/2 cup additional milk – makes it a little more creamy. I also make a pan, cool, divide into four servings and freeze. Then I just add a little milk and heat in microwave when I want to use it.

  • laura says:

    delicious and easy!

    2 cups uncooked elbow macaroni
    1/4 cup butter
    2 tablespoons all-purpose flour
    1/2-1 teaspoon mustard powder
    dash ground black pepper
    2 cups milk
    1 cup sharp cheddar
    cook pasta. melt butter, whisk in flour, mustard, and pepper till smooth. slowly whisk in milk. add cheese and stir
    till smooth. add pasta. add salt to taste. heat through. pour into 8″ square dish. sprinkle w/ more cheddar. broil on low until
    golden brown.

  • Alaina says: – Ina Garten’s recipe. It’s delicious!!! My whole family loves it. You can substitute swiss for guyrere cheese – it has at least two kinds of cheese in it.

  • I have a great mac and cheese soup recipe, if you are interested I have it posted on my blog.
    I am still learning the ropes to blogging so I hope this link will take you there…if not it is under my Jan. post at

  • I’m gonna 2nd the Pioneer Womens Mac & Cheese! Made it for the 1st time with Easter dinner – and my son says it’s his favorite! The rest of us thought it was pretty good too!

  • Stacia says:

    I don’t have a link to give you or really a detailed recipe but here’s how I make homemade mac and cheese. My favorite pasta is penne so I always use that. Cook the pasta and drain then add 1/2 milk and 1/2 chicken stock (enough to make however much liquid you like in your mac and cheese), then add chunks of Velveeta (I use about a 2 in wide slice for two servings). Mix that up until the cheese is melted and add about a tablespoon of sweet dijon mustard (I have a maple dijon mustard grilling sauce that I use bc it pours easily). The dijon sounds funny but it gives it an interesting flavor and goes nicely with the cheese. I think this is my favorite quick meal…kinda makes me want to go make it right now!

  • Emma says:

    I second the Pioneer Woman recommendation… I actually just blogged about my experience cooking it at

  • Mrs K says:

    I was due yesterday, so I UNDERSTAND pregnancy cravings. Actually just looking at this recipe makes me want to make it.
    My kids LOVE this recipe and ask for it for birthdays.

    8 oz. elbow macaroni, uncooked (= 1-3/4 cups)
    2 cups cottage cheese
    1 cup sour cream
    1/2 tsp. salt
    dash pepper
    8 oz. Colby cheese (= 2 cups shredded)
    grated parmesan
    bread crumbs

    Cook pasta and set aside. Combine all ingredients and add to pasta. Stir to combine. Pour into casserole dish, sprinkle with parmesan and bread crumbs. Bake at 350 for 45 minutes.

  • Gina says:

    This is my family’s favorite. It has cottage cheese, cheddar, and calls for sour cream (but I use plain yogurt). It’ so good!

  • Amy Freeman says:

    If you want something that has been tried over and over I would go with America’s Test Kitchen version. They experiment with their recipes over and over and I can tell you I absolutely LOVE this mac and cheese recipe.
    You can find it here

  • Alex says:

    We love the following recipe. It’s actually the only one I’ve ever tried!

    4 cups dry macaroni
    5 cups shredded cheddar
    4 eggs
    2 cups milk
    1 teaspoon salt

    Cook macaroni; drain. Mix 4 cups cheese, eggs, milk and salt. Combine with macaroni. Pour in a greased 9X13 pan. Bake at 300 for 30 minutes or until set. Top with remaining cheese. Bake at 400 for 5 minutes or until brown on top.

  • Michele says:

    I use Vermont white cheddar cheese. I make a cheesesauce by putting the cheese (cut in cubes) in a saucepan with milk and butter, add salt and pepper to taste with paprika. When the cheese has melted, I add flour to thicken the mixture. I pour on the maccaroni (which has been boiled and drained). I mix the maccaroni and the cheese mixture together in a pan and put in the oven for about 15 minutes.

  • Lisa says:

    If you have a crock pot, this Paula Deen version is hands down one of the most delicious things I’ve ever eaten.

  • RACHEL BLAKE says:

    3 8oz packages of sharp cheese
    1 can of evaporated milk
    1 egg
    1/2 to 1 cup of milk
    cooked noodles
    salt and peper to taste

    mix together above ingredients and bake at 425 for 15 minutes then 1 hr at 375.

  • Gramma’s Macaroni & Cheese


    2 cups (8 oz.) elbow macaroni, uncooked
    6-8 oz. Velveeta, cut up
    1/2 cup milk (or more we like it runny because it’s always served with broccoli and the juice needs to run over from the mac to the broccoli)
    Salt and pepper to taste


    1.Cook macaroni as directed on package; drain well.

    2. Stir Velveeta and milk in saucepan on low heat until smooth, stirring frequently.

    3. Return macaroni to pan. Pour cheese sauce over cooked macaroni and mix well.

    Serve Immediately.

    Makes 8 servings.

  • jessica says:

    I made some last week, using up ingredients I had on hand that were going bad. I don’t really use reciepes, but I started with a basic roux and milk for the base then melted cheese and sour cream into it. Then for some reason I got the crazy idea to forgo the eggs and put squash puree in it (I guess cause I had some in the freezer). It was different, but really good. Not to eggy and the squash seemed to bring out the cheese flavor. I topped it with more cheese and some toasted bread crumbs.

  • Maggie says:

    I’d third the Pioneer Woman Recipe. It’s become my go-to mac & cheese recipe. Perfect! 🙂

  • Erin says:

    My son and I love the Deceptively Delicious macaroni and cheese with the squash puree in it. I really think it adds a yummy flavor and I prefer it now over non-decptive recipes!

  • Michele says:

    This is a very basic, classic Macaroni & Cheese recipe. I believe it is from McCall’s:

    1 3/4 cups macaroni
    1/4 cup butter
    1/4 cup flour
    1/2 tsp. salt
    1/8 tsp. pepper
    2 cups milk
    8 ounces cheddar grated

    –Cook macaroni and drain
    –Melt butter. Stir in flour salt, and pepper
    –Add milk and bring to boil, stirring it
    –Stir in 1 1/4 cup cheese
    –Add cheese sauce to macaroni
    –Put in casserole dish and put remainder of cheddar cheese on top.
    –Bake 15-20 minutes at 350 degrees
    –Makes 4-6 servings

    You can adjust the amounts as you desire. I use less butter and more cheese plus more macaroni (I use a whole box). This is a great, classic recipe!

  • Megan says:

    This is my mother-in-laws recipe….

    White Sauce–
    1/2 Cube Margarine
    1/2 C. Flour
    Some Dried onion flakes (I like a lot)
    1/4 tsp salt and pepper
    2 C Milk
    1 1/2 C. Grated cheddar cheese

    Melt butter with S & P and onion
    Quickly stir in flour–it will form a ball
    2 C. milk
    Whisk on med heat until thick
    Turn to low and add 1 1/2 C grated cheddar cheese

    Cook Large Elbow Macaroni in boiling water–then drain.
    Put in glass pan 8×8 (I think)
    Add/mix in cheese sauce

    Top with breadcrumbs
    Bake at 350 for 25 min.


  • Theresa Horn says:

    This is the only meal everyone in my family loves. I have to make a double batch because they look forward to leftovers:

    Macaroni and Cheese

    1½ cups elbow macaroni (6 oz.)
    ¼ cup finely chopped onion
    3 tablespoons margarine or butter
    2 tablespoons all-purpose flour
    ¼ teaspoon salt
    2½ cups milk
    2 cups cubed pasteurized process cheese spread (8oz.)

    Cook macaroni according to package directions. Drain.

    For cheese sauce, in a large saucepan cook onion in margarine or butter till tender but not brown. Stir in the flour, salt, and dash pepper. Add milk all at once. Cook and stir till thickened and bubbly. Add process cheese spread; stir till melted.

    Stir macaroni into sauce. Turn into a 1 ½ quart casserole. Bake in a 350° oven for 20-30 minutes.

  • Margot says:

    Martha Stewart’s Macaroni & Cheese recipe is the best by far. I have tried quite a few and nothing compares. I omit the nutmeg and the Gruyere, and only use sharp cheddar and pecorino romano or parmesan, depending on what I have on hand. You can either half the recipe or double it and freeze it in batches.

  • Amy W says:

    Wow! lots of responses!
    I have no recipe to add, but wanted to thank you for this because i have been wanting to make it myself too.


  • S. Mullinax says:

    Easy Mac and Cheese – so thick we have it as the main dish!

    1 lb macaroni noodles – UNCOOKED
    1 -16oz container cottage cheese or sour cream
    1 – 8oz pkg sharp cheddar cheese
    salt and pepper

    In a 9 x 13 pour half of the noodles and spread out evenly. Top with sour cream or cottage cheese (which ever is cheaper that week) Sprinkle on half the cheese. Top with remaining noodles and then cheese. Salt and Pepper as desired. Pour milk over the casserole till ALL the noodles are covered (other wise they will dry up). Bake uncovered at 350 degrees for 1 hour.

    If I have any left over cooked bacon I will throw some on top for a special touch. Truly simple with very little prep or clean up.

  • Wow, there’s a lot of recipes here! But here’s mine, just had this last night – the casserole dish gets cleaned everytime!

  • Leah says:

    Ditto on the Martha Stewart Recipe. It’s my fav!

  • Helen says:

    My favorite is Alton Brown’s. Just go to food networks website and in the search bar type “alton brown mac cheese” and you’ll get his stovetop and baked. The baked is TO DIE FOR!!

  • Carrie says:

    Thanks so much for soliciting these recipes! I have had the same problem finding a really good homemade mac and cheese recipe. Although one thing I have learned is that the best recipes have cream cheese in them, which has also gotten very cheap now (79 cents at Aldi).

  • Katherine says:

    I agree that the Martha Stewart recipe is really delicious! It’s probably more time-consuming than some of the others, but my family begs me to make it whenever we have a family get-together!

  • Jen S says:

    My favorite is Alton Brown’s. He has a stove top recipe or an oven baked recipe AND you can deep fry the leftovers (as if there are any).

  • Dawn says:

    Here’s our family favorite–Tyler Florences Mac and Cheese w/ bacon. We substitute a sharp cheddar for the Vermont white. If I have parsley, I use it, if I don’t, I don’t. The fresh thyme really makes for a wonderful tasting pasta/sauce. I take this to pitch-ins at work, and its gone in a few minutes. Mmmm. Here’s the link:

  • Karen says:

    Boil the noodles for about 8-9 Minutes. Drain. Put in a bowl and add a spoon of butter and stir. Add milk until you can see it just below the noodles. I put Cheddar cheese slices in around the noodles (I like to put alot in-I like chesse) and then add Velvetta on the top. Cover and put in the Micro for 8 Minutes at 50% power. I always serve with stewed tomatoes. When you dip…….ahhhhhhhhhhhhh

  • Fiery says:

    Here is a very different version of Mac and Cheese. Though in our family it is called Sausage Noodle Casserole.

    Sausage Noodle Casserole

    2pks Breakfast Sausage Links (about 24links)[We like Maple flavor ones]
    2lbs Broad Egg Noodles
    1lb American Cheese (Brick or Slices. save some to place over the top[about 6 slices])
    5 cups Milk ( I use 2%)
    4 tbsp Flour
    Water to dissolve flour
    Pepper to taste (we add this to the plates as they are served as some don’t like pepper)
    Foil Pan

    Boil Egg Noodles according to package, drain and place in pan.

    Boil sausage in frying pan then brown before adding to the pan with the noodles.

    While cooking pasta and sausage in a double boiler ( I use a non-stick wok on low instead of the double boiler and stir constantly) combine 5 cups milk and pieces of cheese. Add the cheese slowly making sure it is melting before you add more.

    When the sauce is smooth and cheese melted combine flour and water in glass and mix untill smooth. It should be liquid not a paste.

    Stir Flour Liquid into cheese sauce then pour over the noodles and sausage. Stir it up to make sure everything is coated.

    Cover with Tinfoil and place in Oven at 350 degrees for 30 minutes.

    Remove Foil and stir then place saved cheese on top and bake uncovered for about 15min.


    This does freeze well. Reheat in Microwave with a splash of milk in a covered container.

  • Lynn says:

    I have several mac and cheese recipes on my site. One is a crockpot version that is an old taste of home recipe and one is a paula deen recipe. I also have a version I make in my rice cooker. I hope you find one that you like.

  • Nancy says:

    Patti LaBelle’s recipe is one of our favorites!!! Wish I had the link but when I need it I just Google Patti LaBelle Mac and Cheese…she even has a low fat recipe…though why would one want low fat mac and cheese??? 🙂

  • I’m bookmarking this post! Homemade Macaroni & Cheese is my favorite comfort food. I recently submitted a handful of Mac & Cheese recipes to our family cookbook. Each is just a bit different. Some a bit more ‘fancy’, some more ‘casual’. Here are a few of my family’s favorites.

    ~ Jennifer

    Macaroni and Cheese

    Unsalted butter, for greasing
    1 lb. elbow macaroni
    1/4 c. each unsalted butter and flour
    2 c. whole milk
    1 c. heavy cream
    1/2 c. green onions, thinly sliced
    1 tsp. each sea salt, black pepper and dry mustard
    1 tsp. hot red pepper sauce, or to taste*
    1/8 tsp. ground nutmeg
    1-1/2 c. each shredded sharp white and yellow cheddar cheese (3/4 lb.)
    1/4 tsp. paprika
    1/4 c. Parmigiano Reggiano, grated

    Butter a 13-in. x 9-in. x 2-in. baking dish or 2 1/2-qt. casserole; set aside. Cook Macaroni; drain. Rinse under cold water; drain and return to pasta pot. In a saucepan, melt the 1/4 c. butter. Whisk in flour over medium heat, 2 minutes. Whisk in milk and cream; bring to boil, whisking. Stir in green onions, salt, pepper, mustard, hot sauce and nutmeg; simmer 2 minutes. Remove from heat. Stir in 1-1/4 c. each white and yellow cheddar cheese until smooth. Pour over macaroni; toss to coat. Transfer to prepared baking dish; sprinkle top with remaining cheddar and the paprika.

    Bake at 375°F for 25 to 30 minutes, until golden. Sprinkle with Parmigiano Reggiano. Let stand 10 minutes before serving. * I prefer less.

    (Source: Adapted from Rosie magazine—October 2001.)

    Macaroni & Cheese

    7 T unsalted butter, plus extra for baking dish
    1/4 c. plus 2 T flour
    4 c. whole milk
    1-1/2 tsp. dry mustard
    1 tsp. sea salt
    1/8 tsp. cayenne, or to taste
    1 lb. elbow macaroni
    1 c. freshly grated Cheddar
    1 c. freshly grated Gruyère
    1 c. freshly grated Fontina or Emmentaler
    1-1/3 c. freshly grated Parmigiano Reggiano
    1 c. fresh bread crumbs

    Butter a 3-qt. ovenproof baking dish or 9-in. x 13-in. pan; set aside.

    In a heavy saucepan, melt 6 tablespoons butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.

    Gradually whisk in milk until blended, then mustard, salt, and cayenne. Bring to a simmer and cook, stirring occasionally, until thick, about 2 minutes.

    In a large saucepot of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyère, Fontina and 1 cup Parmigiano Reggiano. Spoon into prepared baking dish and spread evenly.

    In a small bowl, combine bread crumbs and remaining 1/3 c. Parmigiano Reggiano; sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into small pieces and scatter over top of bread crumbs; bake at 350°F until golden brown and bubbling, 25 to 30 minutes. Serves 8. (Source: O magazine—December 2005.)


    Macaroni and Cheese

    1 lb. elbow macaroni, cooked according to pkg. directions, drained, rinsed, returned to pot
    5 T unsalted butter
    1/4 c. flour
    4 c. whole milk
    2-1/2 c. shredded sharp yellow cheddar cheese
    1 tsp. each salt and dry mustard
    1/2 tsp. black pepper
    1/2 tsp. hot red pepper sauce, or to taste
    1/4 tsp. paprika, preferably smoked Spanish paprika (pimentón dulce)
    Chopped fresh parsley, optional

    After preparing macaroni, in a large saucepan, melt 4 tablespoons butter. Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes. Gradually whisk in milk. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.

    Preheat broiler. Grease shallow 2 1/2- to 3-qt. flameproof baking dish.

    Remove sauce from heat; whisk in 2 cups cheese, the salt, mustard, pepper and hot sauce until smooth. Stir into macaroni until noodles are evenly coated.

    Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika. Broil 2 in. from heat 5 minutes, until bubbly and browned. Garnish with parsley, if desired.

    Makes 6 servings. Per serving: 670 calories, 27 g protein, 67 g carbohydrate, 32 g fat, 3 g fiber, 97 mg cholesterol, 772 mg sodium. (Source: Rosie magazine—June 2002.)

  • Rachel says:

    How funny? I am eating home made baked mac n cheese right now. My MIL makes really good baked mac n cheese, her secret is the sargento mexican cheese/fiesta cheese. I’m pretty sure she just uses a regular mac n cheese recipe, you know, 8 oz elbow macaroni, milk, flour, cornstarch, squirt of mustard and the fiesta cheese…It’s really good. 🙂

  • Rachel says:

    I forgot the butter! Here’s the recipe.


    2 cups uncooked elbow macaroni
    1/4 cup butter
    2 tablespoons all-purpose flour OR cornstarch
    Squirt yellow mustard
    dash ground black pepper
    2 cups milk
    cook pasta. melt butter, whisk in flour, mustard, and pepper till smooth. slowly whisk in milk. add cheese and stir
    till smooth. add pasta. add salt to taste. heat through. pour into 8″ square dish. sprinkle w/ more cheddar. broil on low until
    golden brown.

  • Sarah says:

    A lot of these recipes are very similar to the one I use. Be heavy handed with the pepper, salt, and cheese !!!! I find my best mac and cheese is made when I use more of these three ingredients then a recipe calls for. Oh and LOVE pioneer woman’s recipes so I bet her mac and cheese would be good!

  • Saralyn says:

    I don’t know if it’s blue ribbon but it is easy, nutritious, and kid-pleasing. I swiped and modified it from the More With Less Cookbook. It can be found here

  • Sarah says:

    We love this recipe!

    Triple Cheese Macaroni Bake

    1 can (10.75 oz.) cream of mushroom soup
    2 cups milk
    1 cup shredded Cheddar cheese
    1 1/2 cups shredded Parmesan cheese
    1 cup shredded Mozzarella cheese
    1 package (16 oz.) macaroni

    Cook pasta in a large pot of boiling, salted water to desired tenderness. Drain. In a separate bowl, mix condensed soup, cheese, and milk. Stir in cooked pasta. Pour into a greased casserole dish, and cover. Bake at 325 F for 45 minutes.

  • Whitney says:

    I needed a Mac & Cheese recipe too. I’m going to try PW’s recipe.

  • KMH says:

    A friend brought this to me after we had our third baby. We have LOVED it! It makes so much- sometimes, I make it once a week and it makes enough for lunch all week plus as a side meal for a dinner or two. It is also a great side dish for company or when taking a meal. It is the best comfort food!
    Spray inside of crock pot with cooking spray. Combine all ingredients:
    8 oz. cooked elbows, can of evaporated milk, 1 and a 1/2 milk (I use the evap milk can- it measures right amount of milk), 2 beaten eggs, 1 tsp salt, 1/2 tsp pepper, 3 cups of cheese.
    stir these ingredients well, then add one more cup of cheese to cover top. Cover and cook on low for 3 hours. Do not stir, peek or lift lid! After 3 hours, stir and turn off. I hope this does it for you!!!

  • Kansas Mom says:

    Well, you’ve certainly got a lot of options! Our favorite mac & cheese recipe is in the Cover & Bake cookbook from Cooks Illustrated. (Many libraries cover it; I love checking out cookbooks from the library.) We make it for fancy family gatherings and I’ve often given it as a post-baby gift, but I don’t find it cheap at all. The last time I made it, the ingredients cost me about $10. Of course, that could easily feed 8 people with a few green veggies on the side.

    But we usually just stuff ourselves with the mac & cheese.

  • Viki says:

    Macaroni and cheese Bristol found on Kids nearly lick the pan clean every time I make it. I like it with 1/2 med chedder and 1/2 pepper jack, yummy!

  • Viki says:

    PS to my post. When cheese goes on sale buy up what you can, grate it in portions you use, label and freeze.

  • Jessica says:

    I had the same craving time and time again for a winning mac and cheese. I tried several before I came across this recipe. It’s very cheesy, bakes up bubbly with a golden cheese layer (not runny), and the noodles come out perfect. I now shudder at the thought of making it from a box. Nothing compares! Tried and true. It’s originally from

    10 oz. elbow macaroni
    1/4 c. butter
    1/4 c. flour
    1 tsp. salt
    1/8 tsp. pepper
    2 c. milk
    2 c. (8 oz.) cheddar cheese, shredded

    Preheat oven to 375. Cook macaroni, drain. Melt butter in large saucepan. Remove from heat. Stir in flour, salt, pepper, until smooth. Gradually stir in milk, return to heat, and bring to boil. Stir frequently. Reduce heat and simmer for 1 minute. Remove from heat, stir in 1 1/2 cups cheese and all of the macaroni. Pour into 1 1/2 qt. baking dish and sprinkle remaining cheese over top. Bake 15 mins. or until cheese is golden brown.

  • Joslin says:

    Mmm. Creamy Macaroni and Cheese

    I think this came from Southern Living…you can make up the sauce while the macaroni is cooking-done in about 15 minutes. I usually make half the recipe. I like it because it is from scratch and all natural-no powder or “fake” cheese!! It is even healthier if you use whole wheat pasta and flour.

    1/4 cup butter
    1/4 cup flour
    2 cups milk (warmed in the microwave)
    1 teaspoon salt
    2 cups shredded cheddar cheese**
    8 oz. elbow pasta

    Cook pasta (omitting salt) and drain.

    Melt butter over low heat, gradually add flour, stirring until smooth.

    Keep stirring and cook 1 minute. Increase heat to medium and gradually add milk.

    Cook until it’s bubbly – keep stirring.

    Add salt and cheese, stir until cheese melts.

    At this point, you can add the pasta directly to the saucepan and eat it. If you have time, it’s worth the extra effort to bake it! Stir everything together and bake in a casserole dish at 350 for about 20-30 minutes.

    **It is best to shred your own cheese from a block than to buy pre-shredded-it melts smoother.

    **If you use mild cheddar this recipe is kind of bland. You can use different cheeses or a combination. The Kraft Cracker Barrel Sharp Cheddar is good.

    Extras: I add Lawry’s Seasoned Salt to mine. You could also add some garlic powder or onion powder to give some more flavor.

    This recipe is easily halved-that is usually how I make it. Just put it in a smaller dish if you bake it.


  • Lindsey says:

    I’m really not a fan of “grown-up” macaroni and cheeses. (The baked stuff with bread crumbs, blah, blah, blah.) So mine is not fancy at all but I always take it to potlucks, it always disappears, and I hear people around me say to each other, “This is really, really good mac and cheese.” And I think I’ve figured out two key things that are indispensable.

    I don’t measure anything, so I’m sorry for that. But it’s a pretty simple affair. All I do is…

    Boil your macaroni until soft and then drain the water.

    Key thing #1: Add more milk than you think you need. One of my roommates in college accused me of making it soupy and that’s when I realized that was so important! Of course, don’t make it ridiculously soupy, but it’s never gonna hurt anybody if you have to use a slotted spoon to scoop out your macaroni, which happens to me about half the time. And this is especially important if you’ll be reheating any macaroni in the next day or two, because it tends to be even stickier after sitting in the refrigerator. Mac and cheese always has to be creamy.

    Add cubed Velveeta and maybe a pat of butter or margarine if you like.

    Key thing #2: Add Cajun seasoning. Yep, that’s what I said. It does so much for it and does make it slightly more grown-up.

    That’s all!

  • Rachel says:


    *Good Luck- by the way if you use Barilla Plus pasta in this you get a good protien and fiber kick without all of the bad for ya carbs!*

  • Alison says:

    I was going to suggest Martha Stewart’s recipe, but I see someone already did, so I’ll second it! I always half it, but round up the milk to the next full cup – so I use three cups of milk. I use all sharp cheddar and white if I can find it.

  • Stacy says:

    I use the following and gauge it on my own:

    1 lb. macaroni
    8-12 oz. Velveeta
    whole milk

    I butter the dish. Add the macaroni. Slice up the Velveeta and add some milk and maybe a couple of pats of butter. Stir and add salt and pepper. Stir. Place in 350 oven and monitor in a half hour to determine if more Velveeta or milk is needed. Bake a while longer 15-20 minutes. If baked too long, then it will dry out.

  • Allison Matkin says:

    This is a super easy recipe because it does not require pre-cooking the noodles!

    1 cup uncooked macaroni
    1 cup (4 oz) cheddar cheese – or more to taste
    1 cup milk
    1 can cream of chicken soup

    Combine all ingredients and mix well. Bake at 350 in covered casserole 45 minutes. Remove cover and bake 15-20 minutes, until no longer “soupy.”

  • Meagan says:

    I have a good recipe that someone was nice enough to share with me. I thought it was so good I actually posted it on my blog last week. Here is a link the the posting/recipe.

  • Try this one; the truffle oil and panko bread crumbs make it a little more expensive, but it’s worth it for the taste. I mixed in a package of cooked frozen spinach for a complete meal:

  • Lora says:

    I stick with my grandma’s recipe, it’s a family classic. Here’s a link to it from my blog:

  • Jennifer Small says:

    I totally agree with the comment about the Stovetop Recipe from America’s Test Kitchen (or Cook’s Illustrated). It is absolutely amazing!! Wish I could link to it, but woth looking for the “Best Recipes” book by Cook’s Illustrated or the magazine that has the recipe in it. You will not be disappointed!!

  • Megan says:

    Definitely Pioneer Woman. Hands down. 🙂

  • amanda says:

    I’m 39 weeks pregnant and due the 23rd. This is my tried and true recipe and everyone loves it.
    1 box elbow macaroni
    5 tablespoons flour
    1 cup 2% milk
    2 tablespoons butter
    2 cans Campbells cheddar cheese soup
    Shredded cheddar cheese to top casserole
    Cooking spray

    Preheat oven to 350 F. Spray 9×12 casserole well with cooking spray and set aside. Cook macaroni for half the time listed on the package. While macaroni is cooking, melt butter in a saucepan over medium heat. Add the flour and whisk together for about 1 minute. Add the flour and continue whisking and cooking until you have a nice thick sauce. If you have another recipe that you usually use to make this type of thing, feel free to use it. When you are satisfied with the sauce, add in the 2 cans of cheese soup and stir well to combine. I always use Campbells but another brand may work just fine. Drain the macaroni and toss with the sauce. It will seem a little saucy, that’s why you undercook the pasta. Spread the macaroni evenly in the casserole, cover with aluminum foil, and bake until hot and bubbly, about 25 to 30 min. Top with shredded cheddar cheese and broil for a few minutes to brown. Alternately, you can continue to cook it at 350 if you don’t like macaroni crusty. This recipe is easy to add things to, such as tomatoes, peas, broccoli, or ham. It’s been adopted by my husband’s family for use at a lot of events, such as baby showers, so I think that speaks well for it. It’s also incredibly easy. Good luck!

  • Jill Bentler says:

    I second the Martha Stewart recipe above. The sharp white cheddar isn’t cheap though so I usually use reg. sharp. I also have substituted parmesean for the gruyere/pecorino though it isn’t as good. Finally, I never buy white bread and hate to buy a loaf just for this but I usually have left over hot dog or hamburger buns around and they work well.

  • MY VERY favorite Mac and cheese recipe is from the food network….You know it’s good when the WHOLE PICKY family likes it. I mean LOVES it…..Now I am in the mood to make it again! Here is the link to copy:


  • Beth says:

    I’ve been using the crock pot version from here . It’s AWESOME!!! One thing I do differently is I let the noodles sit in all ingredients but cheese for an hour, then add cheese and cook. It takes about 2 hours in my crock pot, and by using a liner, there is hardly clean up at all.

  • Sara says:

    Here is my favorite mac & cheese recipe. It is from Taste of Home.

    I love this recipe because it is made with cream cheese & spicy brown mustard. It is one of our favorites!

  • Betsy says:

    I like mac and cheese made like the pioneer woman, too. But… our moms both made mac and cheese with a roux, so it tastes “right” to us–mac and cheese is a highly personal thing!

  • Erin says:

    I have to second the Pioneer Woman’s recipe. It was AMAZING!! I made it for Easter dinner to go with the ham and it was a huge hit. I have banished the boxed stuff from our house.

  • Stephanie says:

    My mac & cheese is simple – I melt a stick of butter (you can do it w/ just a half, but my mac and cheese is not for the heart healthy!) in a heavy saucepan (NOT non-stick). I add 4 oz sour cream, 2 oz cream cheese, and melt until creamy and smooth on medium low heat. (At the same time, I cook the macaroni – 2 cups in boiling water). I add about 8 oz of processed cheese (velveeta or american works- whichever is on sale) and one cup hot whole milk. Stir this until melted. In milk measuring cup, add 1 more cup whole milk and 3 T cornstarch, mix together; add to cheese mixture. Salt and pepper to taste (sometimes I add a little bit of ground mustard and paprika). Here comes the best part of this recipe – after draining the noodles, I pour cheese mixture over them, but there is always leftover cheese mixture, which refrigerates SO easily, and then in a few nights, I can just boil some more noodles and add already made cheese mixture. It makes it twice (and tastes better than leftover mac and cheese). My MIL uses a similar recipe that calls for her to bake it on 350 until bubbly, but we don’t usually do this – I guess it just depends on your taste buds – you can try it either way! Finally, keep in mind that I rarely measure anything in the kitchen, so this recipe is a guesstimate. But oh-so-yummy!

  • gina lee says:

    I have a recipe I made up that my daughter and I love, and every other kid who has tried it loves it as well. Since I made it up, I don’t have actual amounts of every item, but I’m sure you can handle that. 🙂
    Cook whole wheat pasta (we like the shells). Drain, then over low heat melt about 2 tablespoons butter (we use smart balance) and about 2 tablespoons cream cheese into the noodles. Add as much shredded cheddar cheese as desired and stir.
    This recipe is best served right away, but to make leftovers out of it just add a bit more shredded cheese on top of it after you heat it up to ‘freshen it up’.
    Hope you like it. Have a lovely day!
    ~gina lee in Portland, OR

  • Ruth says:

    Try Alton browns recipe on food network. It’s awesome.

  • Allison says:

    My vote goes to Alton Brown’s recipe as well. I’ve made it many times and have had repeated request for repeat performances and the recipe. I just made some yesterday for a cookout, a double batch in fact, and it was one of the only dishes that was completely gone at the end of the cookout!

  • Heather says:

    we buy gouda cheese in bulk at Sam’s Club. we mix it with cheddar cheese to make an awesome mac and cheese. then we put homeade italian bread crumbs and on top to bake in oven until toasty.

  • G Worsley says:

    I have a recipe that is not exact measurements, but is great.
    1box elbow macaroni
    1 small container sour cream
    1 small container cottage cheese
    shredded sharp and mild cheddar
    one egg
    salt and pepper

    I cook that macaroni-mostly cooked through. Mix it with the sour cream, cottage cheese, egg, shredded cheese (add as much as it needs) salt and pepper. Add more cheese to the top to cover and I sometimes add crushed crackers for a crunchy topping. Cook in the oven, covered with alum. foil, at 375 degrees for about 35-45 minutes then uncover and broil uncovered for a couple of minutes to make the cheese melted. I even sometimes add ham, brocolli, or other chopped meat and veggies. But it is fabulous by it self. It might take a few tries to get the right texture. It is family recipe hence the general recipe. Enjoy.

  • Carrie Neal says:

    Here is a Southern favorite…I craved this while I was pregnant with my two children:

    8oz box of elbow noodles
    1 pound of sharp cheddar cheese
    1 1/2 cups small curd cottage cheese
    3/4 cup sour cream
    1 egg
    3/4 tsp Jane’s crazy salt

    Cook and drain noodles, in large bowl combine noodles and the other 5 ingredients and mix well. Pour into baking dish and sprinkle paprika over top. Bake at 350 for 45 min-1 hour uncovered.

    I’d bet you money you won’t find a better recipe!

    Carrie from South Carolina

  • Home Ec 101’s recipe is the best I’ve ever found. _REALLY_ easy, and the hot sauce gives it just enough kick…

  • Lauren Glass says:

    I would recommend the pioneer woman’s mac and cheese recipe. see her website for recipe.

  • julie says:

    My favorite, from a very old issue of Cooking Light magazine:
    1/3 cup all-purpose flour
    2 2/3 cups low-fat milk
    3/4 cup (3 oz) shredded fontina or Swiss cheese
    1/2 cup (2 oz) grated Parmesan cheese
    1/2 cup (2 oz) shredded extra-sharp cheddar cheese
    3 oz light processed cheese, such as light Velveeta
    6 cups cooked elbow macaroni
    1/4 teaspoon salt
    1/3 cup crushed onion melba toasts (about 12 pieces)
    1 tablespoon margarine, softened

    Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
    Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl, stir until well-blended. Sprinkle over macaroni mixture.
    Back at 375 for 30 minutes or until bubbly.
    Yields 8 1-cup servins.

  • Rachel says:

    Well, it depends on what type of mac & cheese you’re looking for. Ours is very simple–cook macaroni, drain, add milk, cheese, salt, pepper and stir until melted and creamy. We usually just use American cheese, because that’s what my brothers have preferred, but really you can use any type.

  • Lucky says:

    I think mine is pretty good. It has chicken and veggies in it too!

  • I’ve searched for a HEALTHY, yet delicious, recipe for months and I think I found it. My family really likes it and it’s not laden with fat. (I usually try to mix 2% cheese with whole fat cheese)

  • Bridgett says:

    Here is the one I use … I only make mac & cheese homemade now, I’m spoiled 🙂 – It can be as simple or as fancy as you like:

    box of macaroni shells or noodles
    4tbs flour
    4tbs butter
    1 cup chicken stock (i’ve even used a chicken cube to make my stock/broth and it’s turned out just as good still)
    1 cup milk
    2 cups shredded cheese (whatever you like)
    D.- Melt butter and stir in flour, slowly add chicken stock & milk. bring to slow boil and turn down to thicken up a bit, add cheese, pour over cooked & drained noodles.

    For fanciness add any of the following:
    1 diced & sauteed onion
    1 tbs dijon or honey mustard
    grated nutmeg

    It’s great either way. I’ve had no issues w/the sauce or anything like you described.
    Have Fun!

  • Lady Di says:

    Laura @ 2:39pm’s recipe is MY recipe too, almost… I add more cheese. I’ve been making it that way since I could make it. I’ve varied off and tossed in some grated Mozzarella and/or Munster cheese as well.

  • Erin says:

    This is more of a method than a recipe, but it’s what my mom does and what she taught me….kind of a taste-and-add-as-you-go sort of thing! Easily tweak-able.

    I always use whole-wheat pasta or the new kind with added calcium and it tastes great.

    For the sauce, I use a generous amount of butter, a little bit of milk, and a good helping of sour cream. I think the sour cream is the secret ingredient here! Makes it super-creamy. I use Velveeta cheese, also really creamy, and just a little bit of cheddar if I’m in the mood, for a bit of flavor mix-up.

    Then finish with a nice sprinkle of salt and a good amount of black pepper.

    [I don’t bake my mac-n-cheese; we eat it straight from the pan. But I’m sure this could be adapted for a casserole dish- maybe extra milk to prevent drying.]

    Reheats beautifully with a bit of added milk!

    By now you’re probably overwhelmed with mac-n-cheese recipes, but when I read this post I couldn’t resist adding my own, as I also am pregnant with our third and completely craving this delicious comfort food!! It’s been lovely to just think about it for a couple of minutes. 🙂

  • Noelle says:

    I don’t have a recipe because I never make it the same, I just throw a little bit of everything in!… but my husband likes his creamy and I LOVE it crunchy… So I just throw everything in the crock-pot and let it cook for at least 4 hrs!! It stays creamy in the middle and crunchy on the outside n top!

  • This is our families go to recipe for homemade mac and cheese. It is different than your average recipe because it is sweet. I know. I know. But it is amazing. It started out with my grandmother and has moved down through my mother and sisters and me. We love it and it’s always a big hit when we take it to potlucks and family dinners.

    Here is the link for it at the recipe blog I do with my sister. We do have a slight variation to our recipes( as you’ll see in the recipe comments) and will each argue that our variations make it better, but the recipe is still there. I also like to add asiago cheese to mine.

  • Maya Andrews says:

    Well, you are probably overwhelmed with mac and cheese, but I do love this recipe and make it frequently:

    Easy Mac and Cheese
    2 cups macaroni
    2 cups cottage cheese
    2 cups sour cream
    2 cups shredded cheese
    (bread crumbs and butter for topping, as desired)

    Boil macaroni according to package directions, drain. In same pot, stir in cottage cheese, sour cream, and cheese. Spread in a greased 9×13 pan. Top with bread crumb mixture, if desired. Bake at 350 for 25-30 minutes.

  • Carla in MT says:

    This is NOT like Blue Box M&C. But it is better!! It even makes great leftovers. !

    Macaroni & Cheese OVEN: 350°

    2 Cups dry elbow macaroni
    4 Tbsp margarine
    4 Tbsp flour
    2 Cups milk
    1 tsp salt
    8 oz cheddar cheese, grated

    1. Spray baking dish ( 8×11) with oil or coat with margarine.
    2. Cook dry macaroni slightly underdone (‘al dente’) – you don’t want it mushy) – usually about 8 mins.; drain.
    3. In sauce pan, melt margarine; stir in flour & salt; this makes a paste (or ‘roux’)
    4. While stirring constantly, slowly add milk, about ¼ c. at a time. After each addition of milk, let it heat, allowing the margarine to melt again. Keep stirring at all times.
    5. Continue to heat sauce for 2 of 3 more mins. – make sure all flour is dissolved, and the margarine is melted. Remove from heat.
    6. In the baking dish, layer ½ of the macaroni; top with ½ of the cheese. Repeat with remaining macaroni & cheese.
    7. Carefully pour sauce over the layers, make sure the sauce works its way down in the dish.
    8. Bake 30 min. Remove from oven and enjoy!

  • Tara says:

    As others have commented, THE PIONEER WOMAN recently shared her recipe. I cook a LOT and this is by far the yummiest ever!

  • Amy says:

    Try Rachel Ray’s version, back from when she was just doing 30-minute meals. I use regular cheddar cheese, not the white cheddar. It is so yummy and incredibly easy! My 21-month-old loves it, too! I have tried other recipes and you are right about being too dry, etc. This one is spot on, and I’ve even halfed it.

  • Stacy Pike says:

    I have a fabulous one that you make in the crock pot. The recipe is:
    8 oz macaroni noodles, cooked
    1 tall can evaporated milk
    1 1/2 cups milk
    1 tsp salt
    1/4 cup melted butter
    1 egg, beaten
    3 cups plus 1 cup grated, sharp cheddar cheese
    pepper to taste

    Mix all ingredients together & pour in greased crock pot. Place the additional cup of cheese on top. Cook on low for 3hrs 15 min.
    Serves 6-8

  • this is the best mac & cheese i have ever, ever tasted:

    just be sure to double the amount of cheese, and cut back on the amount of breadcrumbs. SO DELICIOUS.

  • Jamie says:

    Sounds like you have many choices here. I have one I make over and over and it gets raves every time. It is not quick and easy however, LOL. With Ham added it puts it over the top.

  • Gabrielle says:

    I LOVE Martha Stewart’s mac and cheese. Definitely the best I have had… now I want to go make some!!

  • This was my Grandma’s recipe, the cottage cheese and sour cream make it soooo good! It makes a ton, so I freeze some for later whenever I make it.

    1 large box (16 oz) macaroni – shells, elbows, whatever.
    16 oz. container sour cream
    16 oz small curd cottage cheese
    3 eggs
    3/4 stick of butter cut up
    2 lbs sharp cheddar cheese, shredded. A note of personal persnickitiess – I like to shred my own cheese when I’m baking it, or it just doesn’t melt right. All of those yummy stabilizers they use in shredded cheese don’t work.
    Put in a casserole dish and bake at 350 uncovered for one hour.

  • Millie says:

    I was the same way till I tried this one! I don’t put bacon in it and often times I only use what cheeses I have on hand – cheddar, mixed cheeses, sometimes blue…but it’s fantastic.

  • Carrie says:

    This is for a 9×13 dish:

    1 16 oz box of macaroni noodles (cooked)
    1 large block of extra sharp cheddar cheese
    1 can of evaporated milk
    3-4 eggs
    a little more than 1 can of regular milk
    butter or margarine
    salt and pepper to taste

    Place half of the cooked noodles in dish and top with shredded cheese and repeat. In separate bowl mix evaporated milk, eggs (I normally use 4) and milk ( I use the can and use a little more than one can) and salt and pepper to taste. Pour mixture over macaroni and then top with pats of butter. Cook for 45 min to 1 hour on 350.

    You can make this the day before and slide it in the oven to cook later. I have also put it together and wrapped well and placed in the freezer to cook later (dividing it into two smaller dishes for the family-one for now, one for later).

  • Christina says:

    I’m another who uses The Pioneer Woman’s recipe! YUM!

  • Tiffany says:

    Hear! Hear! to the Alton Brown baked mac and cheese recipe. I have made it dozens of times–it’s my fav!

  • Jenny R says:

    Oh my goodness!!!! Can I just third… or fourth… or fifth the Pioneer Woman’s mac and cheese. My husband was pretty skeptical, and he ate 3 full helpings. I’ve tried a bunch, and this was by far the best. Yummy!

  • Do you like baked macaroni and cheese? My hubby makes the best! 🙂 I’ll have to get the recipe from him.

  • LaDonna says:

    Here’s my family’s favorite recipe:

    16 ounces uncooked large elbow macaroni
    1/2 cup butter or margarine
    1/3 cup all-purpose flour
    2 cups milk
    3 cups (12 ounces) shredded Cheddar cheese, divided
    1 (12-ounce) container small-curd cottage cheese
    2 large eggs, lightly beaten
    1 teaspoon salt

    Cook pasta according to package directions; drain.

    Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.

    Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese

    Makes 8 – 10 servings

  • Meg R. says:

    Oops…I posted this on the wrong place. Let’s try again!

    Too funny that you’re also craving mac & cheese during your pregnancy!! I am experiencing the exact same craving, and have made simple mac & cheese much too often lately!! My recipe is very basic, but yummy. I use bowtie pasta (for fun) or basic elbows (I choose to always use a whole grain or whole wheat pasta, but that’s a preference). I start with a basic white sauce (flour, butter, heavy cream) and once it begins to thicken, add cheese (usually extra sharp cheddar – white – or a combo of the cheddar and swiss). Of course, always use salt/pepper in the sauce to your taste. Then I simply toss the cheese sauce and pasta together, place in a glass baking dish at 450 degrees for about 20-25 minutes (I like to top mine with a light dusting of whole wheat bread crumbs prior to baking, but again that’s a preference). Once it’s bubbling and golden, it’s done and delicious!!!

  • Millie says:

    a bit more healthy with the pureed butternut squash (which you can’t taste, just gives it a hint of sweetness) but still yummy with 4 cups of shredded cheese. we made it with wacky mac spirals and it was a big hit in our house!

  • Natalie says:

    This is a wonderful recipe that I found a few months ago. Now I am going to have to make some!

  • Kris says:

    If you’re okay with skipping the baking step, I’m gonna second Hannah’s recommendation of Alton Brown’s stovetop mac and cheese. It’s ridiculously easy, and the results are outstanding.

  • Leah says:

    I haven’t had it, but the Splendid Table one is supposed to be great!

  • I just happened to post my recipe for mac and cheese on my blog last weekend. My family loves this one.. and you’ll see the little trick hidden in the middle and then again at the end.

  • Jaden says:

    Okay, I made Pioneer woman’s recipe myself, and I can attest that this one:

    Is much better. My hubby says so too. I made hers last week looking to see if I could top Chuck’s… and the answer is NO! I HIGHLY recommend you try it. I know some of the ingredients are unconventional… but you will SO not regret it. It’s creamy, delicious, easy to make… Just trust me on this one. Please?

  • Jill says:

    We make this recipe from the Betty Crocker’s New Cookbook circa 1965
    Cook 1 1/2 cups elbow macaroni in boiling salted water till tender; drain. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash pepper. Add 2 cups milk (I use whole); cook and stir till thick and bubbly. Add 1/4 cup finely chopped onion (Optional – I don’t) and 8 ounces process American chese, cubed (2 cups); stir till melted.

    Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.

    Here is where I diverge from the recipe that calls for tomato slices on the top. I top with about 1 cup of shredded cheddar cheese.

    Bake at 350 for 30 to 40 minutes or until heated through makes 6 servings.

    I actually make the cheese sauce ahead and freeze it. I really think it’s enough cheese sauce for double the macaroni, but ymmv. I also use this sauce for au gratin potatoes, on top broccoli, etc…You can even stir in some salsa for a dip.

  • KimNC says:

    I dont persay have an actually recipe but just a process for making Mac-n-Cheese. (i cook for 9 people, so you might want to half this version)

    I cook 2 boxes of macaroni. while it is cooking, I cube a whole box of Velveeta cheese and put it in my extra large crock pot on med heat. I pour the pasta over once cooked and drained. I add milk enough to cover bottom, and cook on medium until cheese is all melted. Stir often. Add more milk if you like it saucier, less if drier. Once everything is melted and mixed well, i turn crockpot down on low and add 4-6 jars of babyfood squash and/or carrots! (yes babyfood) This is one of the ways i sneak veges to my kids who won’t eat them! The babyfood adds to creaminess and you can hardly taste it (if u r looking for it that is!)

    I know whats on my menu tonite!

  • Sarah says:

    We are pretty picky about mac and cheese. I’ve tried many recipes, but have only found one that everyone seems to love. It was in a Taste of Home magazine a few years ago, and my mom made it for me after we had our first baby. Ultimate comfort food!
    It was on the “Feed the Whole Family for $(?) a Plate” section. I wish I could remember the price they put on it.

    Creamy Mac and Cheese
    2 C uncooked elbow macaroni
    1/2 C butter, cubed
    1/2 C flour
    1 1/2 C milk
    1 C sour cream
    8 oz Velveeta, cubed
    1/4 C grated Parmesan
    1/2 t salt
    1/2 t ground mustard
    1/2 t pepper
    2 C shredded cheddar

    Cook and drain pasta. Set aside.
    Melt butter. Add flour and stir till smooth. Add milk. Bring to a boil. Cook and stir for 2 minutes. Reduce heat and add everything else except the cheddar (I’ve actually added it too at this point, and we liked it as well or better). Stir till melted and smooth.
    Toss cheddar with macaroni. Stir in cream sauce. Bake in a greased 9×13 pan at 350 for 35-40 minutes.


  • Jennifer B says:

    Simple and delicious!

    We use the cheddar cheese!

  • Dawn S says:

    This is the recipe we use! Yummy!

    Macaroni and cheese
    4 cups cooked elbow macaroni, drained
    2 cups grated Cheddar
    3 eggs, beaten
    1/2 cup sour cream
    4 tablespoons butter, cut into pieces
    1/2 teaspoon salt
    1 cup milk(you can also use evaporated milk but I find that you have to increase the amount to get it to be creamy enough)
    Preheat oven to 350 degrees F.

    Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
    In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture
    into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

  • Heidi says:

    We just made this recipe last night and it was really easy and really yummy. The only thing I changed was I added a little bit of Parmesan cheese on top.

  • Chris says:

    This is my own recipe, so I usually eye-ball it, but I’ll give you approximate measurements.

    1lb cooked elbow macaroni
    Preheat oven to 375.
    Melt 3 tbs butter. Stir in 2 tbs flour. Generously season with salt, pepper, and garlic. Stir in 2 cups of milk, on medium heat. Stir occasionally until it starts to bubble. Add 6 oz of cream cheese and 8 oz of sharp cheddar cheese. When sauce is smooth mix in macaroni. Put in tray. Sprinkle with breadcrumbs and parmigiana cheese. Put in oven until lightly browned. 20-30 minutes.

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