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Mac and Cheese

What's your favorite Mac & Cheese recipe? I've got a hankerin' for something good, cheesy and easy. Thanks!

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  1. Look up mac and cheese on this site, there are several great recipes. For a quick recipe I like the one from Cooks Illustrated that I got from this site.(Sorry, I'm terrible about linking!)

    1. You could also try Alton Brown's recipe on the food network sight. For something different, look up Giada de Laurentis' Macaroni and Cheese. Heart attack on a plate, but so freaking good that you can not stop eating it.

      2 Replies
      1. re: jdm

        Just beware that the AB recipe can elicit reactions of disgust from some people, while others love it. I'm one of those who hate it. I think the texture is slimy and revolting. No eggs in my M&C thank you.

        1. re: Ellen

          I was referring to his "stove top" mac and cheese. I have never found it slimy. Perhaps his baked is. I am not a fan of custardy macaroni and cheese either.

      2. I pretty much stick with what Martha Stewart's Perfect Mac and Cheese recipe. I typically just make it for family gatherings. Everyone loves it. I don't think it's a particularly unique recipe--good cheese, use of a roux...that kind of thing. Here's the recipe:


        As 4chowpups noted, there are many threads about mac and cheese on this site, some of them quite lengthy with many recipe links. Here are some links--I pulled from many possibilities--found through google:

        1. Here's a link to an easy one that was recently posted on another thread by jerryketel ... sounds great, tho' I haven't tried it.


          1. Hi jerryketle, I am one of those people that make a roux with butter, flour salt and pepper and milk add grated nutmeg and 1/4 tsp cayenne, then add the cheese to that. I have had just better luck doing it that way. I don't like a lot of cheddar, I find it too oily. So I make a mix of mostly American, Monterey, and then some Cheddar to the sauce. I pour the sauce over the pasta mix it well then add more grated cheese to the top.
            Cracker crumbs on top of the cheese. Bake at 350 covered 30 minutes then uncover for 10 run it under the broiler to brown the cracker crumbs..Make it extra decadent. add an egg to the pasta and cheese sauce, mix well, then do the same as I instructed. Salt and pepper is to taste.

            1 Reply
            1. re: chef chicklet

              thanks chef chicklet, for the tip on the egg. I have too many cheeses in the fridge and am making M&C tomorrow. The egg addition sounds wonderful. Any ratios recommended?

            2. I got this one from a friend and I modified it slightly. It's got some storebought shortcuts in it, but I'm roux-retarded, so anything involving flour is out. I initially resisted the Velveeta, then realized it's my favorite kind of boxed mac and cheese, so I let it go.
              However, the soup is what substitutes for the roux, so I guess you can omit the Velveeta and sub another cheese.

              1 lb elbow macaroni
              1 can condensed cheddar cheese soup
              Half a soup can of milk
              8 oz Velveeta, diced
              12 oz extra sharp cheddar, shredded
              1/4 tsp cayenne
              Ground black pepper to taste

              Preheat oven to 350. Boil pasta to just below al dente. While water is boiling, combine condensed soup and half a soup can of milk in small pot over medium heat, stirring until smooth. Add cubed Velveeta, stir until melted. IMPORTANT: This isn't risotto, but stir often, keep heat medium to medium-low and don't leave it alone, or the bottom will burn quickly. Add 8 oz shredded cheddar, stir until melted. Stir in cayenne and pepper. (I'm still experimenting as to what other spices, if any, to add at this step.) DO NOT add salt, the Velveeta takes care of that.

              Drain pasta and put in 9x13 baking pan. Pour cheese sauce over pasta and stir gently until well combined. Top with 4 oz (or more to taste) of shredded cheddar, plus breadcrumbs (optional). Bake until cheese on top is melted and bubbly, about 15 minutes.

              1 Reply
              1. re: Covert Ops

                Someone just brought this to a potluck and everyone raved about it so she passed out the recipe (w/out the cayenne and cheddar and she topped w/ panko crumbs). I'll stick with the CI Best Recipe version that's just as easy.

              2. I don't think that you can beat the Patti LaBelle recipe "Over the Rainbow" one...You can find it on the www.oprah.com website...It is really some serious mac and cheese

                1. I'm going to make this later today. It is healthier and has butternut squash (which is already prepped). My husband is out getting the macaroni right now! It's a a Martha Steward recipe for healthier mac and cheese:


                  I'll write later and give it a review (and on my blog).


                  1. I would second the Patti LaBelle recipe for mac and cheese. It is absolutely delicious.

                    3 Replies
                    1. re: mschow

                      Since first sampling Patti LaBelle's "Over the Rainbow" recipe, it's the only one I make!

                      1. re: grampart

                        I made the "Over the Rainbow" recipe last night- and today, I can't pass by the refrigerator without reaching in and grabbing a forkful! I stuck with the recipe, but if I were to make it again (and I will), I would add some cayenne...

                        1. re: Clarkafella

                          You know, I add some Tabasco when I make the Over the Rainbow recipe. It blends in really well, and the flavor is subtle but tasty. You can always put some more Tabasco on at the table if you want.

                    2. Best Mac & Cheese I ever had was at Juniper Restaurant in South Carolina-- Lobster Mac & Cheese

                      1. I make a non-traditional mac and cheese using potato gnocchi. Not sure where I got the original recipe (I almost always make changes) - I think from a cooking magazine featuring a Boston restaurant. It's pretty easy:

                        *DeCecco potato gnocchi
                        *Muenster cheese (I couldn't find the cheese in the original recipe and this is what they had suggested as a substitution)
                        *Mushrooms (regular, gourmet,whatever) - optional
                        *A little cream
                        *Dry mustard (to bring out the cheese flavor)
                        *White truffle oil

                        Boil the gnocchi according to package instructions. While gnocchi boils coat a baking dish with oil, butter or Pam. Pour a little cream in dish. Prep the mushrooms. Layer the cooked gnocchi in the dish. Add some dry mustard. Add sliced mushrooms (optional). Thinly slice and layer cheese over gnocchi. Bake at 350-375 degrees until golden brown and bubbly (I like to finish under the broiler). Drizzle white truffle oil and serve.

                        1. Try Dave Martin's recipe from season one of Top Chef.
                          Black Truffle Mac and Cheese. The judges liked his dish the best that night.

                          1 Reply
                          1. re: Jill Brazil

                            I really could have used this Friday night when I had a black truffle!