10 Best Mac And Cheese Recipes That Will Ruin Restaurant Versions Forever

You know that feeling when nothing else sounds good except a big bowl of creamy, cheesy pasta? Yeah, same. Mac and cheese isn’t just comfort food, it’s basically a warm hug in a dish.

I’ve rounded up 10 ways to make it happen. Some baked, some stovetop, some fancy, some weeknight easy. Let’s get into it.

1. Classic Creamy Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions:

Step 1: Cook your pasta in salted boiling water until it’s just tender, about 7 minutes. You want it al dente because it’ll keep cooking in the sauce.

Drain it but don’t rinse. That starchy coating helps the cheese stick. Honestly, rinsing pasta for mac and cheese is a crime.

Step 2: Melt the butter in a large pot over medium heat. Once it’s bubbling, whisk in the flour and keep stirring for about a minute.

This is your roux and it needs to cook out that raw flour taste. It’ll smell kinda nutty. That’s what you’re looking for.

Step 3: Slowly pour in the milk while whisking constantly. This part feels tedious but trust me, no one wants lumpy mac and cheese.

Keep whisking until the mixture thickens up, maybe 5 minutes. It should coat the back of a spoon. Too thick? Add a splash more milk.

Step 4: Turn the heat to low and stir in all your cheese, along with the salt, pepper, and garlic powder. Stir until everything melts into this gorgeous, glossy sauce.

Add your cooked pasta and toss it all together. Taste it. Needs more salt? Add it. This is your mac and cheese, make it yours.

2. Baked Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions:

Step 1: Preheat your oven to 350°F and cook the pasta until it’s just barely done, like a minute less than the package says.

Drain it and set it aside. You’re going to bake this, so undercooked now means perfect later. I learned this the hard way with mushy baked mac.

Step 2: Make your cheese sauce the same way as the classic version. Butter, flour, milk, then all that beautiful cheese.

Season it well with salt, pepper, and paprika. The paprika adds a subtle smokiness that makes people ask what your secret is.

Step 3: Mix the pasta with the cheese sauce and pour everything into a greased 9×13 inch baking dish. Spread it out evenly.

You can stop here or go full extra and add more cheese on top. I always add more cheese on top.

Step 4: Bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it sit for 5 minutes before serving or you’ll burn your mouth.

This is the kind of mac and cheese you bring to potlucks and everyone asks for the recipe. Every single time.

3. Stovetop Mac and Cheese

Ingredients:

1 lb elbow macaroni
3 tablespoons butter
3 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard powder

Instructions:

Step 1: Cook the macaroni in salted water until tender, then drain. Keep it in the same pot because we’re making this all in one place.

Less dishes, more eating. That’s the motto here.

Step 2: Add butter and milk to the pot with the pasta and turn the heat to medium low. Stir it around until the butter melts completely.

4. Three Cheese Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1 cup shredded fontina cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg

Instructions:

Step 1: Cook the pasta until al dente, about 7 minutes in boiling salted water. Drain and set aside.

While the pasta cooks, get your cheeses ready. Having them all shredded and waiting makes the next steps so much easier.

Step 2: Make a roux with the butter and flour in a large pot. Cook it for a minute, then slowly whisk in the milk.

Keep whisking until it thickens. This is basically the same process as before, but the three cheese combo is where things get interesting.

Step 3: Add the cheddar first because it melts easiest, then the Gruyere and fontina. Stir everything together with the salt, pepper, and just a tiny pinch of nutmeg.

Nutmeg sounds weird but it’s a classic in cheese sauces. You won’t taste it directly, it just makes everything taste richer.

Step 4: Toss the cooked pasta into the cheese sauce and stir until every piece is coated. The three cheeses give you this complex, nutty, sharp, creamy situation that’s pretty hard to beat.

You can bake this if you want a crispy top, or eat it straight from the pot. Both ways are correct.

5. Creamy White Cheddar Mac

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
4 cups shredded white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Dijon mustard

Instructions:

Step 1: Cook your macaroni in salted boiling water until tender but still firm, around 7 minutes. Drain it well.

This version is all about that sharp white cheddar flavor, so don’t skimp on the good cheese. Pre shredded won’t cut it here.

Step 2: Melt butter in a pot, whisk in flour, and cook for about a minute. Pour in the milk slowly while whisking to avoid lumps.

Let it thicken over medium heat, stirring often. You’ll know it’s ready when it coats the back of your spoon and doesn’t immediately run off.

Step 3: Lower the heat and add the white cheddar a handful at a time. Stir in the salt, white pepper, and Dijon mustard.

The mustard adds tang without making it taste like mustard, if that makes sense. It just wakes everything up.

Step 4: Mix the pasta into the sauce and stir until it’s all evenly coated. The white cheddar makes this look so clean and creamy.

Serve it hot, maybe with some fresh black pepper on top. This one feels a little fancier even though it’s the same effort.

6. Bacon Mac and Cheese

Ingredients:

1 lb elbow macaroni
8 slices bacon, chopped
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded smoked Gouda cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1: Cook the bacon in a large skillet until it’s crispy. Remove it with a slotted spoon and set it aside on paper towels.

Save about 2 tablespoons of the bacon fat if you want extra flavor. You can use it instead of some of the butter. Totally optional but honestly amazing.

Step 2: Cook the pasta, drain it, and make your cheese sauce using butter, flour, milk, and both cheeses. Season with salt and pepper.

The smoked Gouda is what makes this version special. It adds this deep, smoky note that pairs perfectly with bacon.

Step 3: Stir most of the cooked bacon into the cheese sauce, saving some for topping. Mix in the pasta until everything’s combined.

You can eat this as is or transfer it to a baking dish, top with the reserved bacon, and bake at 350°F for 20 minutes.

Step 4: If you baked it, let it cool for a few minutes before serving. If you went stovetop, just dish it up right away.

Bacon makes everything better. That’s not an opinion, that’s science.

7. Baked Mac and Cheese with Breadcrumbs

Ingredients:

1 lb elbow macaroni
4 tablespoons butter, divided
1/4 cup all purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs
2 tablespoons melted butter

Instructions:

Step 1: Preheat your oven to 375°F. Cook the pasta until just barely tender and drain it well.

While the pasta cooks, make your cheese sauce with 4 tablespoons butter, flour, milk, and cheddar. Season with salt and pepper.

Step 2: Mix the pasta with the cheese sauce and pour it into a greased 9×13 inch baking dish. Spread it out nice and even.

Now here’s where it gets good. Mix the panko breadcrumbs with 2 tablespoons of melted butter in a small bowl.

Step 3: Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese. Don’t skip this step, it’s literally the best part.

The breadcrumbs get golden and crunchy while the mac stays creamy underneath. It’s a texture thing and it’s perfect.

Step 4: Bake for 25 to 30 minutes until the top is golden brown and crispy. Let it sit for about 5 minutes before serving.

That crunchy top with the creamy inside? Chef’s kiss. I could eat just the top layer honestly.

8. Spicy Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
3 cups shredded pepper Jack cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce
1 jalapeño, seeded and diced

Instructions:

Step 1: Cook your pasta in salted boiling water until tender, then drain. While it cooks, dice up your jalapeño nice and small.

If you want it spicier, leave some seeds in. If you’re nervous about heat, start with half a jalapeño. You can always add more next time.

Step 2: Make your roux with butter and flour, then whisk in the milk until it thickens. This is the same base we’ve been using.

Add the pepper Jack and cheddar, stirring until everything melts together. The pepper Jack brings the heat, the cheddar brings the flavor.

Step 3: Stir in the salt, cayenne, hot sauce, and diced jalapeño. Taste it and adjust the spice level to your liking.

Too spicy? Add more milk and cheese. Not spicy enough? More hot sauce or cayenne. This is your comfort food, make it work for you.

Step 4: Toss the pasta with the spicy cheese sauce and serve hot. The heat builds as you eat, which I love.

Some people top this with crushed tortilla chips or more jalapeños. Both solid choices.

9. Lobster Mac and Cheese

Ingredients:

1 lb elbow macaroni
1 lb cooked lobster meat, chopped
4 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
2 cups shredded Gruyere cheese
1 cup shredded white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons dry sherry
1 cup panko breadcrumbs
2 tablespoons melted butter

10. One Pot Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 cups water
2 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions:

Step 1: Put the uncooked macaroni, water, and milk in a large pot. Bring it to a boil over medium high heat, stirring occasionally.

This sounds weird but it totally works. The pasta cooks in the milk and water mixture, which becomes the sauce base. Genius, right?

Step 2: Once it’s boiling, reduce the heat to medium and let it simmer for about 10 minutes, stirring often so nothing sticks to the bottom.

The liquid will reduce and thicken as the pasta cooks. It’ll look a little soupy at first but keep going.

Step 3: When the pasta is tender and most of the liquid has been absorbed, turn off the heat. Stir in the butter, both cheeses, salt, pepper, and garlic powder.

Keep stirring until all the cheese melts and you have this creamy, dreamy sauce coating everything. Add a splash more milk if it seems too thick.

Step 4: Let it sit for a couple minutes to thicken up even more, then serve. One pot means one thing to wash, which is basically a miracle.

This is my go to on busy weeknights when I just want comfort food without the mess. Works every time.

Final Words

There you go. Ten ways to make mac and cheese happen in your kitchen. Pick one, try it, mess it up, try it again. That’s how you figure out which version is your favorite. Drop a comment and let me know which one you’re making first.