What makes a good macaroni and cheese? also, please share a recipe if you have one

[lynn]

TIA

[marbel]

It must begin with roux. No throwing everything into one pot! I like this one, but with bread crumbs and not crouton-sized hunks of bread on top as shown.

https://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/

I'm sure this will be controversial!  

[Kassia]

This is what I make and the mac n cheese lovers in my family (1/2 love it, 1/2 dislike it) love it.  

https://www.food.com/recipe/a-simple-baked-macaroni-and-cheese-332428

 

We love it because it's not a creamy recipe - it's a bit drier with a cheesy/crispy top.  The top is the best part.  So good.  

 

[wisdomandtreasures]

https://www.rachaelrayshow.com/recipe/12876_Bacon_and_Leek_Mac_n_Cheese This. It's time-consuming and uses way too many dishes and expensive cheeses, but holy shizzles it is good. That gruyere with mustard and leeks... The week I made it, my husband proposed. Coincidence? I think not! 

[HomeAgain]

Yes, start with a roux.  I add a mixture of mustard powder, garlic powder, salt, pepper, and a pinch of nutmeg to the roux to warm the nutmeg and pepper some. 

Next is the cream and milk.  2/3 cream, 1/3 milk.  Heat it before adding the cheese, whisking it in until it's fully melted.  Ours varies (I tend to buy the really cheap end bits from the deli, about $2/lb) but if you want divine add a good amount of grated smoked gouda.  It adds a depth and richness that makes folks lick their spoon.  Make the sauce a tad runnier than you think, and definitely get it smooth, with everything melted and integrated.

The noodles.  SALT THE WATER.  For the love of all that is holy, give the water the flavor of the Dead Sea.  Okay, maybe not that much, but you want the noodles to have flavor of their own.  I tend to use elbows, cavatappi, or shells, something that will grip the sauce.  Spoon the noodles into the sauce until you have the appropriate consistency (goodness knows I've made too many noodles before and it's just easier to do it this way, setting the extra aside for a healthier pasta salad with actual vegetables).  Off it goes into an oven proof dish.

Topping.  A bit of butter melted in a pan, seasoned breadcrumbs, stir over medium heat until browned.  Top the mac & cheese with extra cheese and then the breadcrumbs.  Bake at 350 for about 20 minutes (longer if made ahead of time and set aside, you want it warm in the middle) until the topping is melted and a bit of a crust.

 

It's a recipe that's just one you play around with, since different cheeses have different water content and melting points.  We do a white cheddar and truffle mac to go with steak (and season the breadcrumbs with an extra bit of truffle powder), or a generic "cheese ends" one for middle of winter dinner.  Use just about anything except heavily processed cheeses.

[Ginevra]

I also start with a roux. I like it creamy, though, more so than dry. My kids love it baked with a crumb in top. 

[kathyl]

I made this a while ago and really liked it.  And I don't usually like the creamier versions of mac and cheese, but I loved this stuff.  

https://www.bonappetit.com/recipe/mac-n-cheese

 

Here's the link that explains a roux and the reasoning behind it.  This was very helpful.

https://www.bonappetit.com/story/what-is-a-roux

[EKS]

The cheese.  It must be extremely sharp cheddar, like this. 

One pound of pasta to one pound of cheese.  And then add more cheese. 

Also it must have enough salt.

[knitgrl]

My mom used the standard recipe from the paid BH&G, using extra sharp cheddar and a tablespoon of Nance's mustard.

[MEmama]

I start with a box--Cabot with the weird thick cheese pouch (not dried, though that's good too). Cook as directed, then eat. 10/10! 
 

Like brownies, I maintain the boxed stuff is better than homemade. Tried and true 👍

[kathyl]

I also used this pasta and I thought it made a huge difference in taste and texture.

 

https://www.kroger.com/p/private-selection-italian-trottole-macaroni-product/0001111009011?fulfillment=PICKUP&storecode=03500824&cid=cid=shp_bin_shopl&&cid=shp_bin_shopl_.FY23.02_search_ent_conv_lia_corelia_kroger_b_lia_shop_eng_evgn_ship_all_roas_verylowperformers&msclkid=f4b8fb283875180962529e6567e74819&gclid=f4b8fb283875180962529e6567e74819&gclsrc=3p.ds

[teachermom2834]

I like a fancier Mac and cheese but my standard recipe for family gatherings is made by my dd. It’s the Velveeta Down Home Mac and Cheese.

It starts with a roux…but it uses Velveeta…so it is kinda fancy but kinda not. Lol. It also calls for sharp cheddar in addition to the Velveeta (I think- we throw in whatever cheese we have on hand). It has a crispy topping too. It is always well received. Kids will eat it but it is better than straight from a box.

[ScoutTN]

Seconding the smoked gouda! I sometimes pair it with fontina that melts very smoothly, not as grainy as good cheddar. 

[Anne]

Our family’s favorite Mac & cheese is from 365 Ways to Cook Pasta, and is similar to several listed above.  Start with a roux, a pound of good sharp cheddar to a pound of pasta, top with lots of browned-in-butter bread crumbs.  Yum!!

[frogger]

Yes to roux and gruyere but add smoked paprika on top.

[Carrie12345]

My family and others love mine. I want to play with it more, but they get whiney when I do.

4/4/4 roux (I use whole milk), gr mustard, s&p, 4oz cream cheese, 4oz swiss/Gouda/similar, 4oz pepper Jack, 8oz extra sharp cheddar. Bake. They don’t like a topper.

[KungFuPanda]

For us the secret ingredient is pepper Jack mixed with cheddar. It just nudges up the flavor a bit. Making mac n cheese is nice because you can taste and adjust as you go. Also, you have to shred your own cheese so it’ll melt right. 

[Clarita]

Roux, sharp cheddar and paprika that's the baseline. You can further elevate by adding other cheeses, using heavy cream, and adding toppings (bacon, fried pickles, fried onion, anything crunchy/salty/big flavors). 

Edited November 10, 2023 by Clarita
changed heavy flavors to big flavors

[alisoncooks]

Bah, mac and cheese is one of those things I can’t perfect. My mom made great stovetop m&c — no roux, just butter, milk, cheese.  I can’t seem to recreate it.

For potlucks, I’ve often made Paula Deen’s crockpot version, double it and minus the egg. It’s always been favorably received. 

[Elizabeth86]

This is my go to.

https://www.foodiecrush.com/homemade-mac-and-cheese-stovetop/

[KeriJ]

Stove top with evaporated milk and sharp cheddar.

[silver]

This is the closest I can find online to the recipe I use:
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

I don't use an immersion blender, as it comes together without it. And I use 2 teaspoons of citric acid + 2.5 teaspoons of baking soda in place of the sodium citrate. While making the sauce, it looks like it won't possibly work until suddenly it does.

ETA: oh, and I add seasonings like paprika, mustard powder, black pepper, etc. 

Edited November 11, 2023 by silver

[Danae]

20 minutes ago, silver said:

This is the closest I can find online to the recipe I use:
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

I don't use an immersion blender, as it comes together without it. And I use 2 teaspoons of citric acid + 2.5 teaspoons of baking soda in place of the sodium citrate. While making the sauce, it looks like it won't possibly work until suddenly it does.

ETA: oh, and I add seasonings like paprika, mustard powder, black pepper, etc. 

That’s the base recipe I use too.  I do use sodium citrate and don’t use an immersion blender . . . a whisk works just fine.  I also add the shredded cheese by the handful, not one spoonful at a time.  
 

My youngest likes when I use the roux method for baked Mac & cheese.  It results in a starchy casserole.  If I want a texture that’s more like a dish of pasta than a casserole I use the modernist cuisine method.  The flavor is more intense — it’s Cheese! rather than a cheese-infused white sauce. 

[silver]

1 hour ago, Danae said:

 If I want a texture that’s more like a dish of pasta than a casserole I use the modernist cuisine method.  The flavor is more intense — it’s Cheese! rather than a cheese-infused white sauce. 

The cheesy flavor (rather than milk flavored like cheese that a roux seems to make) is why I use that recipe. 

[GoodGrief3]

This woman used to post on AOL boards and I am amazed I found her recipe online. I printed out the mac and cheese years ago and it’s a go to: 

http://stephscountrykitchen.blogspot.com/2010/08/macaroni-and-cheese.html?m=1

[Anne]

I almost forgot about this one:  When my children were young and my dh was traveling all.the.time, I needed meals that were (a) quick and easy, and (b) the children would eat.  I called this vegetable Mac & cheese:  Boil a large pot of water - throw in a package of frozen broccoli-cauliflower-carrots.  Add the appropriate amount of pasta.  Cook until done.   Drain the vegetable and pasta, return to pot.   Stir in enough grated cheese to make it taste good.  Add Salt & pepper to taste.  

Sounds kinda weird but everybody loved it.  Was it as good as the fancier Mac & cheese recipes? No.  Was it WAY easier?  Yes.

😊