THE Mac and Cheese
Nov 29, 2022
Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Â Not full of spices or fancy things, just plain ol’ gooey mac and cheese. Â
So I developed this recipe and now I share it with you, friends. Â Because you all deserve this bit of comforting yum in your life. Â
You are so welcome.
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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. Â 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. Â How can you resist?
This recipe has gone viral since I first posted it. Â 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. Â 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. Â Sprinkle in 1/2 c. flour
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. Â Please note that I have changed the numbers to reflect what works well as a general rule. Â Start less and add more as needed to taste. Â You can add it in, but you can’t take it out!)
Slowly 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. Â Keep whisking until the sauce comes just to a very low boil — it will take several minutes. Â This is where it will thicken considerably. Â 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. Â 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!
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.
*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!
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- 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
- Boil pasta in salted water according to package directions.
- Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
- 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.
- Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
- Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
- Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
- Sprinkle the breadcrumbs over the mac and cheese.
- 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!
Two hours on low before stirring.
Ready to serve from the crock pot!
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Mac & Cheese
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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. 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.
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MOST PINNED MAC & CHEESE RECIPE ON PINTEREST
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This was by far the best Mac and cheese I’ve ever had! I used 5 cups white sharp cheddar and 1 cup cream havarti. With 3 cups milk and 1 cup heavy whipping cream. And used Italian panko bread crumbs. However there was A LOT of liquid left over. I put it in a 9×13 casserole dish and had a ton of the cheese/milk mixture left over with plenty in the casserole dish…. Not sure what caused this problem. Had I used all the liquid the Mac and cheese would have been too liquidy! Overall very good recipe! Thanks!
Hello, Emilee (pretty name — love the spelling!) :o)
Thanks so much for the compliments and for trying my recipe! I am so very happy that you enjoyed it. I’m not sure about the leftover amount of cheese sauce. I must say this is a new one for me! I think I’ve made this recipe a hundred times and never had that problem. I don’t want to say that it may have looked like it would be too much and had you used it, it would have turned out fine and question your opinion, so I won’t say that. :o) There was, however, a comment made just after yours that said they thought it would be too much and it turned out well. Anyhow, I’m just glad it was a success to you. Add some cheese to the leftover sauce and serve that over baked potatoes or cauliflower and/or broccoli! YUM!!
Thanks again for stopping by!
Hi Alison!
I’m impressed that you’re responding to all of these comments! No going to lie…it somehow makes me feel even better about trying this bad boy out for thanksgiving (as if that picture wasn’t enough!).
Quick question.. I’d like to start this at home and then finish it off at my sister-in-law’s – is it a terrible idea to do everything BUT bake it, then take it over and bake it there?? Or should I do it all, and then throw some foil over it and just quickly re-heat once I get there?
OR should I just try to everything there?
THANK YOU! very excited to try this out..
Hello there, Marina! I’m so happy all these lovely folks like you are making my recipe! It’s important to me to honor each comment with a response. Thanks for noticing. :o)
Okay, so if I’m completely honest, you will get the best results making it all at once. Unless, of course, your sister-in-law’s house is just a few minutes away. In which case, feel free to make it at home and bake it there. The key to the short bake time is that the cheese sauce is hot when you pour its cheesiness over the pasta. If you do bake it there, add a few minutes at a time and check it a lot, okay? I hope you are the most popular kid at the party for your yummy Mac and Cheese! Happy Thanksgiving!!
Hi Alison!
Just thought I would check back in and let you know that this was a HIT at thanksgiving. Seriously, the first thing people put on their plates and the first thing to run out! It definitely won best dish in a family full of cooks!
I ended up making it all at home, and taking it over. It was still an hour until we ate once I arrived at my SIL’s so I just popped it in the oven again for a few minutes before serving it.
Worked out magnificently!!
Thanks :)))
Marina, you pretty much rock! I love that you came back to bring me such a happy story! I hope you didn’t give me one bit of credit and took it all for yourself. :o) I’m super glad it worked out well. I hope you find some more of my recipes that you can enjoy as well. Have a lovely Christmas and the happiest of New Years.
I was just told I have mac & cheese duty for turkey day! So I searched and searched. After reading all of the comments, I will definitely be using your recipe!! Oh I’m so excited! Lol I have already been given the impossible task of cooking the turkey! [First year ever!] I will definitely let you know what everybody thinks! (Family of about 30!) :]
Hey, Heather!! I’m so honored that you picked my recipe! You might need two pans of this deliciousness unless there’s just tons of other food! I guess it IS Thanksgiving! Haha! As for the turkey, you can do it!!! My advice (not that you asked), keep it simple. Smear a half of a stick of softened butter all over the outside. Use the other half between the skin and the breast meat. Salt and pepper the whole thing. Oh, and make sure you take the giblet bag out!! :o) A super Happy Thanksgiving to you!! I hope
you stop back to tell me how it went!
Alison! I have been put on Mac n cheese duty for life! 😀 This was the absolute BEST mac I’ve ever had! My entire family gobbled it up! (Pun intended haha!) I doubled the recipe, added a dash of garlic, dash of mustard powder, 1 cup of cream, and only 1 1/2 T of salt & pepper! 6 cups of cheddar, 6 cups of monetary jack. I actually realized that I forgot to double the rue ingredients when it was too late, but it still turned out perfect! Thank you so so much for sharing!! I have been informed that I have to make this for every family gathering EVER, from now on! 😛 THANK YOU, THANK YOU, THANK YOU!!!! 😀
Heather! I could not be happier to hear of your success! I’m a little sorry for your eternal servitude on Mac and Cheese duty. ;o) nah…it’s not a bad gig, is it? Nice additions! I bet it was super yummy! I’m a huge a Monterey Jack fan. So, I have a question. You said you didn’t double the roux. Do you mean the actual butter/flour part or the whole cream sauce part? Just curious. Less roux would mean it shouldnt have thickened as much. Less cream sauce would be a little sad. :o) BUT, it turned out, so either way you’re a winner! Congrats on your success! Have a lovely Christmas! Thanks for stopping back to let me know!
I forgot to double the butter/flour. It was kind of runny at first, but then after it sat for about 15 mins on the ride to my mom’s it thickened up nicely! The noodles just sucked up all the yummy cheesy-ness! I am probably going to make more tonight for dinner actually! With ham or sausage… mmm! Maybe potatoes instead of noodles! Ahh it’s too early in the day to be thinking about dinner, I’ll be smelling it all day! 😀 Merry Christmas to you and yours as well! I just wrapped all of our gifts last night! :]
I’m glad to hear that it was determined to be yummy for you no matter what. :o) And, it’s never too early to think about dinner, in my opinion. Thanks for stopping back by. Hope you check my recipe index and try some more ideas. There’s a lot to choose from!
Warmest regards…
Hi! I am determined to make this awesome Mac and cheese for turkey day this year! I have a question regarding your opinion on milk vs cream? Or your recommendations as far as ratios of milk to cream for this recipe? Thank you!
Hi, Megan! I’ve always used whole milk. With all of the butter and cheese, it is rich enough just like that. But, if you’re a cream lover you can use that instead if you’d prefer. :o).
You’ve got this! Happy Thanksgiving!
When you say T is that teaspoon or tablespoon? Sorry for the dumb question haha
NOT a stupid question, Natalie! That is important to get right, and I’m so glad you asked! I bet others will be, too. Capital T means tablespoon. :o)
Happy Thanksgiving to you!
I questioned the same, glad that got answered
Made this for friendsgiving, thanksgiving, and my class party and was declared all three times to be the best mac and cheese ever! AND I AGREE!
Mary!!! You absolutely made my day! I wanted to say, “Shut up! Stop it! You did not!” but I was afraid you would take those comments of excitement literally and think I am a big jerk! :o)
Seriously, thanks for renewing my confidence. So many people are writing to me to say that they are making this for Thanksgiving, and I was feeling nervous about my *baby* on so many tables — hoping it would succeed. Happiest Thanksgiving to you and yours.
Hi there! This recipe looks amazing and the comments give me great confidence that this will be very much enjoyed by everyone! Just one quick question: Do you use salted or unsalted butter? I tried to look for the answer in the comments section but couldn’t find it. Any advice is greatly appreciated. Thank you!
Hey there, Jen! What a fantastic question and one I’m a bit scared to answer for fear of looking like some kind of salt maniac. I use salted butter. Always. For everything. I honestly don’t know how it’s not too salty, but it just isn’t. Except for the time I grabbed the jar of some sort of salt that masqueraded as a jar of panko bread crumbs in my pantry and served that to guests. Now THAT was too salty! Haha! Happy Thanksgiving! :o)
Thank you for your quick reply! Happy Thanksgiving!
You’re very welcome! :o)
Hi. I’m maaking this for Thanksgiving first time and I have a silly question. Do I put the pasta in the buttered 9×13 then pour the mixture on top? Or do I pour the pasta in the mixture and then pour it in the 9×13? Just want to make sure I do it right.
Hey there, Gloria! That’s not a silly question at all! In fact, I’ll tell you the easiest way (for clean-up’s sake) if you want. Pour the piping hot pasta into the buttered 9×13″ pan. Spread all of the cheese over the top, and then pour the hot, thick milk sauce over the top of that. Let it sit for 3 or 4 minutes to melt that cheese and then stir the whole thing together. Then bake it.
If you feel better sticking the original plan, pour the cheese sauce over the pasta and stir it all up. :o)
Happy Thanksgiving!!
I can’t wait to make this for Thanksgiving!! Have you ever used Italian bread crumbs?
Hi, Hoang! I haven’t tried Italian breadcrumbs for this recipe, but I’m sure they would work well. I’m just kind of a huge panko fan — love the crispy texture. If you make it, please be sure to stop back here and tell me how it turned out! Happy Thanksgiving! :o)
I want to make this for thanksgiving so I Need a larger serving.. How do i do it? Double up on ingredients would that change anything?
Hi, Jennifer!
You can do a couple of things. You can make it in more than one pan and keep the recipe as is. Or you can most certainly double it and it shouldn’t change anything other than the bake time. Because I haven’t made a bigger recipe, I would have to guess at the bake time. Perhaps start with the 12-15 minutes the recipe calls for and then watch it closely from there. I would imagine you’ll need to add a few more minutes depending on if it’s a double or triple batch. Hope this helps, and I hope your family loves it!