Recipe

Best Mac and Cheese Recipe

Silky, smooth, and deeply comforting mac and cheese with real-cheddar flavor, crisp edges if you want them, and a sauce that stays creamy even as it cools.

By Matt Campbell

•

4.9

A bubbling casserole dish of creamy macaroni and cheese with a golden toasted breadcrumb top on a wooden table

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Mac and cheese should feel like a warm hoodie you can eat. Not grainy. Not greasy. Not a gluey brick that turns sad the second it leaves the stove.

This is my wholesome best macaroni and cheese recipe for nights when you want comfort that still tastes bright and intentional. By wholesome, I mean homemade, real ingredients, and no neon mystery powder. The sauce is built on a quick roux, boosted with evaporated milk to help it stay extra silky, and finished with a two-cheese combo that melts like a dream. You can serve it straight from the pot for peak creaminess or bake it for those crisp edges that make people hover near the pan.

A saucepan of smooth cheese sauce being whisked until glossy

Relaxed cooking rules apply: taste as you go, salt your pasta water like you mean it, and do not be afraid to take “just one more bite” to confirm quality control.

Why It Works

Silky, smooth cheese sauce: Evaporated milk plus gentle heat helps your sauce stay glossy and stable.
Big flavor, accessible ingredients: Cheddar for backbone, a little mozzarella for stretch, and just enough Dijon and paprika to keep things interesting.
Helps prevent graininess: We add cheese off the heat and use a touch of starch from the pasta to help everything cling.
Flexible finish: Creamy stovetop mac for weeknights, or bake it for a golden top and crisp corners.

Pairs Well With

Simple arugula salad with lemon vinaigrette
Garlic roasted broccoli or green beans
Tomato soup for dunking and spooning
Rotisserie chicken or pan-seared kielbasa

Storage Tips

Keep It Creamy Later

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 1 to 2 months. It will still be tasty after that, but the texture can get a little less creamy. Thaw overnight in the fridge for best results.
Reheat (best method): Warm in a saucepan over low heat with a splash of milk, stirring often until silky again.
Microwave tip: Add 1 to 2 tablespoons milk per cup of mac, cover loosely, and heat in short bursts, stirring each time.
Rescue trick: If it looks tight or dry, it just needs moisture and time. Add milk slowly and stir until glossy.

Common Questions

Why did my cheese sauce turn grainy?

Most of the time it is one of two things: the heat was too high, or the cheese went in while the sauce was still boiling hot. Keep the sauce at a gentle simmer to thicken, then turn the heat off and add cheese gradually, stirring until smooth. Also, super aged cheddar and pre-shredded cheese can make graininess more likely.

Do I have to use evaporated milk?

No, but it helps a lot with creaminess and stability. If you skip it, use more whole milk and consider adding 2 ounces cream cheese for insurance.

What is the best cheese for mac and cheese?

Sharp cheddar brings the classic flavor. For smooth melt, pair it with a good melter like mozzarella, Monterey Jack, or fontina. Avoid pre-shredded cheese if you can since it is coated with anti-caking agents that can make sauces a bit gritty. Also, do not go ultra-aged on the cheddar. Older is not always better for melt.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. When you are ready to bake, let it sit out just long enough to take the chill off, about 20 minutes. Bake covered at 400°F for 20 minutes, then uncover and bake 10 to 15 minutes more until hot and bubbling. If you want more color, broil 1 to 2 minutes at the end. Add a splash of milk if it seems dry.

How do I make it a little “lighter” without losing the comfort?

Use whole wheat or chickpea pasta, keep the cheese the same (do not mess with joy), and fold in steamed broccoli, peas, or sautéed spinach at the end.

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 boiling pasta
Colander
Medium saucepan for the cheese sauce
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons
9x13-inch baking dish (optional, if baking)

I learned pretty quickly that mac and cheese is not just pasta plus cheese. It is a vibe, a science project, and sometimes a minor emotional support meal all in one. The first time I tried to “wing it,” I cranked the heat, dumped in cheese, and ended up with something that looked like delicious lava but ate like a gritty sweater.

This version is my redemption arc. It is the one I make when friends are hanging around the kitchen, picking at breadcrumbs, and asking, “Wait, why is this so smooth?” The answer is simple: gentle heat, good cheese, and the kind of patience that still lets you be a little chaotic in the best way.

Best Mac and Cheese Recipe

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

1 pound elbow macaroni (or cavatappi)
1 to 1 1/2 teaspoons kosher salt, plus more for pasta water
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 (12-ounce) can evaporated milk
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika (or sweet paprika), plus more for garnish
1/4 teaspoon garlic powder (optional)
1/8 teaspoon cayenne (optional)
10 ounces sharp cheddar cheese, freshly grated
4 ounces low-moisture mozzarella, freshly grated
Black pepper, to taste

Optional baked topping (crisp edges club)

1 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons Parmesan, finely grated (optional)
1 teaspoon olive oil (optional, helps browning)

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook the macaroni until just al dente, usually 1 minute less than the box says. Reserve 1 cup pasta water, then drain.
Start the roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly. You want it smooth and lightly foamy, not browned.
Build the base. Slowly whisk in the whole milk, then the evaporated milk. Keep whisking until smooth. Bring to a gentle simmer and cook 3 to 5 minutes, whisking often, until it thickens enough to coat a spoon.
Season like you mean it. Stir in Dijon, paprika, garlic powder, cayenne (if using), 1 teaspoon kosher salt, and a few grinds of black pepper. Taste after the cheese goes in and adjust as needed. (Different kosher salts vary, so this keeps you in control.)
Turn off the heat, then add cheese. Remove the pan from heat. Add the cheddar and mozzarella in handfuls, stirring until fully melted before adding more. If the sauce feels too thick, splash in reserved pasta water a little at a time until it is silky.
Combine. Add the drained pasta to the sauce and fold until every piece is coated. Taste and adjust salt and pepper.
Choose your ending:
- Stovetop (creamiest): Serve immediately. Finish with extra black pepper and a pinch of paprika (from the “plus more” you set aside) if you want.
- Baked (crispy top): Heat oven to 400°F and set a rack in the middle. Butter a 9x13-inch baking dish and pour the mac in. Proceed to Step 8 for topping and baking.
If baking, add topping. Mix panko with melted butter, olive oil (if using), and Parmesan (if using). Sprinkle evenly over the mac. Bake 12 to 15 minutes until bubbling. Broil 1 to 2 minutes for extra color, watching closely.
Rest, then scoop. Let it sit 5 minutes so the sauce settles into that perfect silky cling. Then go in for those corner pieces.

A spoon lifting a creamy scoop of macaroni and cheese from a baking dish

Nutrition information is estimated.

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