The Best Macaroni and Cheese
If you’re searching for the best mac and cheese recipe, this is the one you’ll come back to again and again. I use cavatappi noodles so every curve grabs onto the creamy sauce, and I refuse to settle for the dry, stiff, casserole-style mac that loses its magic in the oven. This version bakes up gooey, velvety, and perfectly saucy from the first scoop to the last, thanks to a rich, ultra-smooth cheese sauce that stays creamy all throughout baking!
Tips for the Best Baked Mac & Cheese
Grate your cheese fresh. Pre-shredded cheese doesn’t melt as smoothly because of added anti-caking agents. Grating it from the block gives you a creamier sauce.
Add milk and cream slowly. Whisking gradually helps prevent lumps and ensures a smooth, velvety base for your cheese sauce.
Don’t overcook the pasta. Boil the cavatappi just until al dente so it holds its shape after baking.
Season the sauce well. Salt and pepper are essential here since cheese alone won’t fully season the dish.
Bake until bubbly and golden. The mac and cheese is ready when the topping is crisp and the edges are bubbling—this gives you the best texture contrast.
Frequently Asked Questions
Q: Can I make this mac and cheese ahead of time?
A: Yes! Assemble it fully, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if cooking from cold.
Q: Can I use different cheeses?
A: Absolutely. Gouda, Monterey Jack, or mozzarella can be added or substituted, but sharp cheddar gives the best classic flavor.
Q: How do I reheat leftovers?
A: Reheat gently on the stove or in the oven with a splash of milk or cream to bring back the creamy texture.
The Best Macaroni and Cheese
Ingredients
- 1 lb cavatappi noodles
- 6 tbsp butter
- ⅓ cup all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups white sharp cheddar cheese grated off the block
- 2 cups yellow cheddar sharp cheddar cheese grated off the block
- Fresh cracked black pepper and salt to taste about 1½ tsp each
For topping:
- ½ cup white sharp cheddar cheese
- ½ cup yellow cheddar sharp cheddar cheese
- ½ cup panko
Instructions
- Boil your noodles until al dente, strain and toss in 1 tbsp olive oil to sit while you prepare your roux. In a large pot, add 6 tbsp of butter and melt over medium high heat until frothy. Whisk in 1/3 cup of flour until combined. Now begin by slowly adding your milk, whisking as you add so it slowly combines, repeat this step with the heavy cream. Continue to stir with a large spoon until the mixture begins to coat the back of the spoon.
- Reducing heat to medium low, add in your 2 cups yellow shredded cheese and 2 cups white shredded cheese and stir until melted and a cheese sauce forms. Add in your black pepper and salt (about 1½ tsp each) stir to combine.
- Add your noodles to the cheese sauce and stir until fully coated. Transfer the cheesy noodles to a 9×13 baking dish and sprinkle with added ½ cup white cheddar and ½ cup yellow grated cheese. Top with ½ cup panko.
- Bake at 350 F for about 25 mins or until panko is golden and crispy and cheese on top is melted and bubbly. Serve immediately!
Notes
