Few dishes deliver comfort quite like macaroni and cheese. Creamy sauce, tender pasta, and plenty of melted cheese make the classic version hard to beat, but mac and cheese is also an excellent starting point for experimenting with different cheeses, spices, and toppings.
These five recipes range from traditional baked cheddar mac and cheese to creamy Gruyère and fontina, a dairy-free cashew version, Mediterranean-inspired pasta with feta and sun-dried tomatoes, and smoky chipotle mac and cheese with pepper jack.
Each recipe makes a satisfying meal on its own, but mac and cheese also works beautifully as a side for barbecue, roasted chicken, holiday dinners, or casual family meals.
🧀 1. Classic Baked Cheddar Mac and Cheese
This is the recipe to make when you want familiar, old-fashioned macaroni and cheese: elbow pasta coated in a creamy sharp-cheddar sauce and finished with a buttery breadcrumb topping.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked or sweet paprika
- 3 cups freshly shredded sharp cheddar cheese
- 1/2 teaspoon salt, plus more for the pasta water
- Freshly ground black pepper
For the Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 cup shredded cheddar cheese
How to Make It
Preheat the oven to 375°F and lightly butter a 2-quart baking dish.
Bring a large pot of salted water to a boil and cook the macaroni until it is just shy of al dente. Because the pasta will continue cooking in the oven, slightly undercooking it at this stage helps prevent it from becoming overly soft. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 to 2 minutes, stirring constantly.
Gradually add the milk, whisking until smooth. Continue cooking for about 4 to 5 minutes, until the sauce has thickened enough to lightly coat the back of a spoon.
Stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper.
Remove the pan from the heat and add the cheddar a handful at a time, stirring until each addition melts before adding more.
Fold in the cooked macaroni and transfer everything to the prepared baking dish.
Combine the panko with the melted butter and scatter it over the pasta along with the remaining cheddar. Bake for about 20 minutes, until bubbling around the edges and lightly golden on top.
Let the mac and cheese stand for about 5 minutes before serving.
🧀 2. Gruyère and Fontina Mac and Cheese
Gruyère and fontina make an especially creamy combination. Gruyère brings a nutty flavor, while fontina melts beautifully and keeps the sauce silky.
This version is excellent served straight from the stovetop, although you can transfer it to a baking dish and briefly brown the top if you prefer.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
- 12 ounces cavatappi or elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup shredded Gruyère
- 1 cup shredded fontina
- 1/2 cup finely grated Parmesan
- 1 teaspoon Dijon mustard
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
How to Make It
Cook the pasta in generously salted water until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
Melt the butter in a large saucepan over medium heat. Add the flour and whisk for about 1 minute.
Gradually pour in the milk while whisking constantly. Cook until the sauce thickens slightly.
Reduce the heat to low and stir in the Dijon mustard and nutmeg.
Remove the saucepan from the heat and gradually stir in the Gruyère, fontina, and Parmesan until smooth.
Add the cooked pasta and toss until evenly coated. If the sauce feels too thick, stir in a little reserved pasta water until it reaches your preferred consistency.
Season with salt and black pepper and serve immediately.
🌱 3. Creamy Vegan Mac and Cheese
You do not need dairy to make a rich and satisfying bowl of macaroni and cheese. Cashews create the creamy base for this version, while nutritional yeast provides the savory, cheese-like flavor.
A little lemon juice and Dijon mustard brighten the sauce so it tastes balanced rather than heavy.
Prep time: 15 minutes
Soaking time: 30 minutes if needed
Cook time: 15 minutes
Servings: 4–6
Ingredients
- 12 ounces elbow macaroni
- 1 1/4 cups raw unsalted cashews
- 1 cup unsweetened oat, almond, or soy milk
- 1/2 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric, optional
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1/2 to 1 cup reserved pasta water, as needed
How to Make It
If your blender is not especially powerful, cover the cashews with boiling water and let them soak for about 30 minutes. Drain thoroughly.
Cook the macaroni until al dente. Reserve about 1 cup of the pasta water before draining.
Combine the cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and black pepper in a blender.
Blend until completely smooth. Add a little reserved pasta water if necessary to help the sauce blend.
Pour the sauce into a large saucepan and warm gently over medium-low heat, stirring frequently. Add the cooked macaroni and stir until thoroughly coated.
If the sauce thickens more than you like, add pasta water a few tablespoons at a time.
Taste and adjust the salt, pepper, lemon, or nutritional yeast before serving.
🍅 4. Mediterranean Mac and Cheese with Feta & Sun-Dried Tomatoes
This variation combines creamy mozzarella and Parmesan with tangy feta, oregano, and sun-dried tomatoes.
Instead of trying to completely melt the feta into the sauce, it is folded in near the end so you still get little pockets of its distinctive salty flavor.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
- 12 ounces penne or cavatappi
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 1 cup crumbled feta cheese
- 1/2 cup chopped oil-packed sun-dried tomatoes, drained
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley or basil, optional
How to Make It
Cook the pasta in salted water until al dente, then drain.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually whisk in the milk and cook until the sauce has thickened slightly.
Stir in the oregano, garlic powder, and black pepper.
Remove the saucepan from the heat. Add the mozzarella and Parmesan gradually, stirring until smooth.
Fold in the cooked pasta and sun-dried tomatoes, then gently stir in about three-quarters of the feta.
Divide among bowls and finish with the remaining crumbled feta and fresh parsley or basil.
Taste before adding additional salt because both feta and Parmesan contribute quite a bit of saltiness on their own.
🌶️ 5. Smoky Chipotle Mac and Cheese
Smoky chipotle peppers and creamy pepper jack cheese turn classic mac and cheese into something with considerably more personality.
Start with one chipotle pepper if you prefer moderate heat. Two peppers plus an extra spoonful of adobo sauce will give the dish a much stronger kick.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded pepper jack cheese
- 1 cup shredded sharp cheddar
- 1 to 2 chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon adobo sauce, optional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- Chopped cilantro or sliced green onions, optional
How to Make It
Cook the macaroni in salted water until al dente and drain.
Melt the butter in a large saucepan. Add the flour and whisk over medium heat for about 1 to 2 minutes.
Slowly pour in the milk while whisking. Continue cooking until the sauce is smooth and lightly thickened.
Add the chopped chipotle, adobo sauce, smoked paprika, and garlic powder.
Remove the saucepan from the heat and gradually stir in the pepper jack and cheddar until melted and smooth.
Add the macaroni and stir until every piece is coated in the smoky cheese sauce.
Taste before adding salt, then season with black pepper and additional chipotle or adobo sauce if you want more heat.
Finish with cilantro or green onions if desired.
🥛 How to Make Smooth Mac and Cheese Sauce
A smooth cheese sauce starts with moderate heat.
After making the butter-and-flour roux, add the milk gradually while whisking. Give the sauce enough time to thicken before adding the cheese.
Most importantly, lower the heat—or take the saucepan completely off the burner—before stirring in the cheese.
High heat can cause cheese sauces to become oily, grainy, or separated. Adding the shredded cheese gradually allows it to melt more evenly.
🧀 Shred Your Own Cheese When Possible
Pre-shredded cheese is convenient, but it often contains anti-caking ingredients that can interfere slightly with smooth melting.
For the creamiest homemade mac and cheese, buy cheese in a block and grate it yourself.
Sharp cheddar is an excellent starting point because it delivers plenty of flavor, but combining it with cheeses that melt especially smoothly can improve the finished texture.
Fontina, Monterey Jack, Gruyère, mozzarella, and Gouda are all useful options.
🍝 Don’t Overcook the Pasta
If you are serving mac and cheese immediately from the stovetop, cook the pasta to a normal al dente texture.
For baked mac and cheese, stop cooking it about 1 to 2 minutes earlier than you ordinarily would.
The pasta continues absorbing liquid while it bakes. Starting with slightly firmer noodles helps prevent the final casserole from becoming soft and mushy.
🥖 Breadcrumb Toppings
A crisp topping gives baked macaroni and cheese an excellent contrast in texture.
Panko breadcrumbs produce a particularly crunchy finish. Toss them with melted butter before scattering them over the casserole.
You can also add Parmesan, garlic powder, herbs, or a little paprika to the breadcrumb mixture.
If you prefer an especially cheesy top, skip the breadcrumbs and simply scatter additional shredded cheese over the surface before baking.
🥦 Easy Mac and Cheese Add-Ins
Mac and cheese can easily become a complete dinner with a few additions.
Broccoli, peas, roasted cauliflower, spinach, mushrooms, and caramelized onions all work well.
For meatier variations, try cooked bacon, shredded chicken, pulled pork, diced ham, or crumbled sausage.
Add cooked ingredients after the cheese sauce is finished so you do not introduce excess moisture or grease into the sauce.
For a particularly hearty variation, try Pulled Pork Mac and Cheese with Mushrooms.
🍽️ What to Serve with Mac and Cheese
Because mac and cheese is rich, simple vegetable sides provide a useful contrast.
Serve it alongside roasted broccoli, green beans, Brussels sprouts, a crisp green salad, or steamed vegetables.
It also pairs naturally with barbecue, ribs, pulled pork, roasted chicken, burgers, meatloaf, and holiday meals.
Smaller portions work well as a side dish, while a large bowl can easily be dinner on its own.
❄️ How to Store Mac and Cheese
Allow leftover mac and cheese to cool, then transfer it to a covered container and refrigerate it promptly.
Use refrigerated leftovers within about 3 to 4 days.
When reheating stovetop mac and cheese, add a splash of milk before warming it gently. Pasta continues absorbing sauce in the refrigerator, and that little bit of additional liquid helps restore the creamy consistency.
Baked mac and cheese can be reheated covered in a moderate oven until hot throughout. Remove the cover near the end if you want to crisp the topping again.
🧊 Can You Freeze Mac and Cheese?
Yes, although very creamy sauces may change texture slightly after freezing and reheating.
Cool the macaroni and cheese completely, transfer it to a freezer-safe container, and freeze for up to about 2 to 3 months.
Thaw overnight in the refrigerator before reheating.
Baked mac and cheese generally freezes particularly well when assembled before the final bake. Thaw it in the refrigerator, then bake until hot and bubbling.
🧀 Five Ways to Make a Comfort-Food Classic
There is a reason macaroni and cheese lends itself to so many variations. The combination of pasta and creamy sauce creates a foundation that works with everything from sharp cheddar and buttery breadcrumbs to smoky chipotle peppers or nutty Gruyère.
Start with classic baked cheddar when you want familiar comfort food. Try Gruyère and fontina for something richer, the cashew version when you need a dairy-free alternative, Mediterranean mac and cheese for a tangy change of pace, or chipotle mac when you want some heat.
Once you know how to make a smooth basic cheese sauce, there are almost endless ways to make mac and cheese your own.
