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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese.  Not full of spices or fancy things, just plain ol’ gooey mac and cheese.  

So I developed this recipe and now I share it with you, friends.  Because you all deserve this bit of comforting yum in your life.  

You are so welcome.

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. | thatwhichnourishes.com

 

THE Mac and Cheese -- #1 Mac and Cheese on Pinterest! Classic, super cheesy mac goodness | thatwhichnourishes.com

This is the original picture that made THE Mac go viral!

This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches.  How about Loaded Roast Beef and Bleu Sliders?  You should probably check them out!  Heck, this would make a PBJ look great.  We love to add chunks of ham and make it a full meal. Add some bacon or crab if it floats your boat! Pulled pork with onions and barbecue sauce?  Oh good heavens!

The possibilities are endless.

Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham.  Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside.  How can you resist?

This recipe has gone viral since I first posted it.  If you’re visiting from Pinterest, please take a minutes and check my recipe index for hundreds of other great recipes!

And it’s EASY.  The only bummer is the tired hand you’ll have from grating all of that cheese.

Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of kosher salt until al dente.

While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat.  Sprinkle in 1/2 c. flour, and whisk together for 2-3 minutes to let it cook.

Add in 1/2 T. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper.

(Originally, the recipe called for 1 T. each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty.  Please note that I have changed the numbers to reflect what works well as a general rule.  Start less and add more as needed to taste.  You can add it in, but you can’t take it out!)

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.comSlowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth.  Keep whisking until the sauce comes just to a very low boil — it will take several minutes.  This is where it will thicken considerably.  If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right.  Remove from heat.

Grease a 9×13″ dish with butter and add the cooked pasta to the dish.

Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Just please skip bagged cheese.  Because of additives, it melts differently.  You will get the best result if you grate a block of cheese!

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.com

Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.  Then, stir the whole beautiful cheesy goodness together and make the topping. In a small skillet, melt 2 T. butter over medium heat.  Add in 1/2 c. panko bread crumbs.  Stir constantly until golden brown.  Sprinkle over the pasta and cheese.

Bake in a preheated 325 degree oven for 12-15 minutes.

Hot, cheesy perfection.

Serves 6-8 as a main dish or 10-12 as a side.

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. | thatwhichnourishes.com

*I have received many questions regarding preparing THE Mac ahead of time.  It is my recommendation to make this fresh before serving.  Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven,  But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together.   Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it.  :o)

For Crock Pot tips, see the very bottom of this post!

THE Mac and Cheese -- This recipe for THE mac and cheese has been featured on several top mac and cheese lists. It is the perfect base recipe for classic mac and cheese. } thatwhichnourishes.com

 

THE Mac and Cheese
 
Prep time
Cook time
Total time
 
THE Mac and Cheese -- enough said
Alison:
Recipe type: Meals
Cuisine: American
Serves: 10-12 servings
Grocery List
  • 1 lb. pasta of your choice
  • ½ c. butter
  • ½ c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • ½ T. Kosher or sea salt
  • ½ T. pepper
  • 2 T. butter
  • ½ c. panko bread crumbs
Here's how...
  1. Boil pasta in salted water according to package directions.
  2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
  3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
  4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
  5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
  7. Sprinkle the breadcrumbs over the mac and cheese.
  8. Bake in a preheated 325 degree oven 12-15 minutes.

Crock Pot results:

I have tested THE Mac in the crock pot and I got some decent results! For those of you who need to buy a couple hours if you’re bringing THE Mac to an event without an oven, I found a way to work it! Make all of the elements of THE Mac — make the pasta, grate the cheese, make the cream sauce and stir it all together. Also, make the panko topping, but set this aside to add to the top before serving.

Keep this in your crock pot on low for about two hours. After that, stir it, set the temp to warm and be prepared to serve it as soon as possible since the longer it sits on warm, the more the sauce bakes in and you lose the creaminess that makes this spectacular. It still tastes delicious, but the texture definitely changes to be more like a traditional baked mac and cheese.

Please note that all crock pots are different and one that has a bit of a higher temp may dry this recipe out quicker! Keep an eye on it and be prepared to turn it down or off if needed. Again, fresh is best, but I hope this provides you an alternative if you need it!

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  1. alison says:

    I got this sweet comment the other day, but the mysterious interwebs managed to eat it. So I brought it back and here it is:
    “Oh my LAWD!!! Just made this and it was amazing!!! Kids and husband loved it
    I had stopped trying to make Mac n cheese a few years ago because I could never get it to taste right. Saw this on Pinterest and HAD to make it. So glad I did!!
    It’s still snowy and cold where we live and this warned us up. The perfect comfort food.”

    • alison says:

      Suz, I’m so sorry your comment got lost somewhere. It certainly made me smile! And never getting it to taste right is what made me work so hard to create just the right recipe so I’m so glad to hear that you agree. :o)
      Many thanks for taking the time to come back and comment. Stay warm…

  2. Maddy D says:

    I just made this tonight. It is delicious and so creamy! But for some reason it took me a long time to make the roux, about 20 minutes or so. Is that how it’s supposed to be? Or did I do something wrong? I was using a whisk. Maybe the problem was that i didnt add the milk in slow enough? I’m not sure. But other than that, it was great!

    • alison says:

      Hey, Maddy! It usually takes about ten minutes or so for me to get the roux thickened. It’s hard to know for sure, but I would guess you could turn your temp up just a bit. It’s good you know to be right there while it’s coming to temp especially if you do raise it, but that should help the problem. Thanks so much for trying my recipe! :o)

  3. Stephanie says:

    OH. MY. GOODNESS.
    My long search for the perfect Mac and cheese is over.
    This is amazing!!
    Can’t stop eating it.

    • alison says:

      You and me both, Stephanie! Did ya hear that, folks? We found it! You can stop looking now! :o) Thank you Stephanie, for the sweet compliments and for stopping back by. Hope you find some other yumminess while you’re here!

  4. Emily says:

    I’m such a huge fan of this recipe but did you change it by any chance? I’ve made this so many times and I remember adding the cheese with the milk and butter while it was on the stove. I found often times when I did this the cheese would become clumpy after baking in the oven because I didn’t add the cheese in slow enough. How does this recipe differ by adding the cheese onto the noodles rather than in the mix that is on the stove? By the way thanks so much for exposing me to cavatappi pasta! I cant get enough

    • alison says:

      Hey, Emily! Yes, I did make some changes. Same ingredients, I just changed the technique a bit — partly because over time I have made improvements and also because a few folks in the many comments seemed to get confused and needed more specifics or to have it simplified.
      Basically the only differences are not adding the cheese to the cream sauce, and I added new pictures to explain.
      It will turn out the same and make cleaning your dishes easier. And isn’t cavatappi fantastic? My new favorite (not for THE Mac and Cheese, though) is Bucatini! Try that sometime! Maybe in Chicken Scallopini — there is a great recipe on the blog! Thanks for stopping by and commenting! Have a happy day!

  5. ashley says:

    Was this recipe changed?! It was different a couple of weeks ago and now I’m back to make it again and it’s different… hmm..

    • alison says:

      Hey, Ashley!! Very observant! :o) Same ingredients, I just changed the technique a bit — partly because over time I have made improvements and also because a few folks in the many comments seemed to get confused and needed more specifics or to have it simplified.
      Basically the only differences are not adding the cheese to the cream sauce, and I added new pictures to explain.
      It will turn out the same and make cleaning your dishes easier. Thanks for stopping by and commenting! Have a happy day!

  6. Valarie Thayer says:

    I tried this recipe tonight for my 50th Birthday, of course I wanted comfort food lol I have to say I followed this recipe to a “T” using the cheeses I had on hand. Plus I did cut the pepper in half and also used white pepper as myself and my family are not big pepper people. This recipe is amazing. I thought this Mac & Cheese was “The Bomb” oh my gosh it was great!! My family usually does not like my homemade mac & cheese I bake in the oven but this time it was a HIT!!!!!!!!!!!!!! If your thinking about trying this recipe, think NO more and DO!!!! I promise you will not be disappointed 🙂

    • alison says:

      Valarie, I am beyond happy that in a teeny way I was able to help you celebrate such a fabulous day! :o) I appreciate that you changed the seasoning amounts to your taste, and that you mentioned it. No recipe can accommodate everyone. I found that my family would never eat homemade mac and cheese either until I developed this recipe, and now we are suckers for the stuff. I am beyond happy that your family loved it, and that you thought it was “The Bomb” because now you can have this lovely comfort food any ol’ time you’d like! Thank you for the sweet compliments and HAPPIEST BIRTHDAY TO YOU!! Oh, and last I heard, 50 is the new 35 — at least I’m counting on that. :o)

  7. victoria says:

    amazing & easy recipe!! it even reheats in the microwave nicely! everyone loved it. i used skim milk because it was all i had, 4 cups cheddar, 1 cup gouda and 1 cup parmesan. it turned out beautifully! thank you!

    • alison says:

      Hi, Victoria! I am so very glad that you tried it and loved it! I’m also glad to hear that skim milk worked well for you since a lot of people have probably wondered. Yummy cheese choices, too! Thanks for stopping back by to drop some compliments! :o)

  8. Kristine says:

    help! I neeeeed to make this! But don’t have a cheese grater. Should I buy those bags of already shredded cheese? Or buy blocks and just cut the cheese up into small slices?

    • alison says:

      Hi, Kristine! Well, the first thing I would say is to get a cheese grater! They’re inexpensive and if you use freshly shredded cheese from now on, you will think I’m the smartest thing ever! :o) For real, there’s no comparison to the bagged stuff. BUT, if you just can’t do it, go with bagged cheese. Do you have a food processor? You can definitely freeze the cheese a bit and grate it with a food processor as well! Hope this helps! Thanks so much for stopping by!

  9. Elias says:

    Heyo. I’m an American graduate student at a school in England, and since the school I’m in is a school of international relations, all of us are from pretty much all over the world. Some of us decided to do an ‘Americas’ dinner (where everyone from North, Central, or South America cooked a dish from their countries), so being from the U.S., I naturally decided to cook mac and cheese. Seriously, this mac and cheese is the bomb. Everyone says that this was hands down the best dish of the night (and the best mac and cheese I’ve ever had). I quadrupled the recipe (and added bacon, because, bacon). People from Nigeria, Japan, India, Kenya, Pakistan, and Papua New Guinea were all raving to me about the gloriousness that is this mac and cheese, and asking me for the recipe. So mazel tov on a beautiful recipe.

    • alison says:

      Okay, this comment pretty much made my life. :o)
      I’m both flattered and honored that my recipe is the one you chose. I cannot even imagine the state of your kitchen as you made a quadrupled version!! Hats off! Smart move with the bacon — because, as you said, bacon.
      Seriously, I will be smiling all weekend about your comment. Thanks so much for taking the time to come back and let me know about its *gloriousness*. You rock, Elias.

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appetizers

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freezer Foods

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tips + tricks

As Seen In

Mac & Cheese

The

Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

THE
MOST PINNED MAC & CHEESE RECIPE ON PINTEREST

CHECK IT OUT

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