Recipe

Best Cheesy Macaroni

Creamy, ultra-cheesy baked mac with crisp edges and a tangy sweet twist that tastes like a family classic, only louder.

By Matt Campbell

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4.9

A golden baked pan of cheesy macaroni with browned bubbly edges and a spoon lifting a creamy portion

Macaroni and cheese is supposed to be comforting. But the best versions are not shy about it. They are creamy in the middle, crunchy at the edges, and seasoned like you actually meant it.

This recipe is my favorite kind of “authentic”: the church potluck energy, the weeknight practicality, the baked-top drama, and that little tangy and sweet note that makes people take a second bite before they even swallow the first. The secret is not anything fancy. It is smart dairy, a touch of mustard, and a whisper of sweetness to round out the sharp cheddar.

A saucepan of glossy cheese sauce being whisked on a stovetop

Why It Works

Big cheese flavor from sharp cheddar plus a melt-friendly partner so it stays creamy, not clumpy.
Tangy and sweet balance thanks to Dijon, a small splash of vinegar, and a tiny bit of brown sugar that makes cheddar taste even cheesier.
Crisp edges, cozy center from baking just long enough to set the sauce and brown the top.
Clear, low-drama method with a roux-based sauce that reheats well and does not break on you.

Pairs Well With

Storage Tips

Refrigerate: Let mac cool, then store in an airtight container for up to 4 days.

Reheat (best texture): Warm in a covered baking dish at 350°F until hot, 15 to 25 minutes. Add a splash of milk and stir halfway through to bring the sauce back to life.

Microwave (fast): Add a splash of milk, cover loosely, and heat in 45-second bursts, stirring each time.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F. Expect the sauce to be slightly less silky, still very worth it.

A glass meal prep container filled with leftover baked macaroni and cheese

Common Questions

What makes this macaroni tangy and sweet?

Dijon mustard and a small splash of apple cider vinegar add tang. A little brown sugar adds sweetness that rounds out sharp cheddar and boosts that classic “baked mac” flavor without tasting sugary.

Can I make it without baking?

Yes. Once the pasta and sauce are combined, you can serve it stovetop. If you skip baking, let it sit 3 to 5 minutes so the sauce thickens and clings.

How do I keep the cheese sauce from getting grainy?

Keep the heat low when you add cheese and remove the pot from direct heat if it is bubbling hard. Use freshly shredded cheese when possible and stir until just melted. Also, do not overbake.

What cheeses work best?

Sharp cheddar brings the punch. For melt, use Monterey Jack, low-moisture mozzarella, or American cheese slices (yes, really) to keep the sauce smooth. Avoid only using aged cheeses, as they are more likely to break.

Can I make it ahead?

Absolutely. Assemble up to 1 day ahead, cover, and refrigerate. Bake at 350°F covered for 20 minutes, then uncover and bake 10 to 15 minutes more until hot and browned. Add a splash of milk if it looks tight.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Medium saucepan or deep skillet
Whisk
Measuring cups and spoons
9x13-inch baking dish
Box grater (if shredding your own cheese)

I used to think great mac and cheese was all about buying the “right” cheese. Then I started cooking it for real people on real nights, the kind where you are hungry now and someone is asking what is taking so long. That is when I learned the move: build a solid sauce, season it like you mean it, and give it just enough oven time to get those crispy edges.

The tangy sweet thing happened by accident the first time I threw a little mustard and brown sugar into the pot while “fixing” a sauce that tasted flat. Everyone got weirdly quiet at the table, then somebody said, “What did you do to this?” That is the exact reaction I want from macaroni and cheese.