I think everyone loves a good mac and cheese. It’s a classic comfort food that just makes you happy, warm, and satisfied. Today, I’m sharing two fantastic mac and cheese recipes with you.
Whether you’re looking for a rich, crispy-topped Southern baked mac and cheese or a quick, cheesy stovetop version that’s ready in minutes, you’ll find the perfect recipe for any craving right here.
Jump to Recipe:
Southern Baked Mac And Cheese: A Cheesy Classic
This recipe makes a rich and creamy mac and cheese with a beautiful golden top. It’s perfect for a family meal or a special gathering, bringing comfort to your table.
Key Ingredients & Tips
- Good Cheese Mix: Use sharp cheddar, Monterey Jack, and a bit of Gruyere for the best taste and how it melts.
- Creamy Sauce Base: A simple butter and flour roux helps thicken the milk for a super smooth cheese sauce.
- Baking for Texture: Baking in the oven gives you that lovely, slightly crispy top and warms everything through perfectly.
What You Need
- 1 pound elbow macaroni
- 4 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or Gruyere cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- A pinch of nutmeg (optional)
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Cook your macaroni according to package directions until it’s al dente (a little firm to the bite). Drain it well and set aside.
Step 2: Make the Cheese Sauce
In a large pot over medium heat, melt the butter. Add the flour and cook for one minute, stirring constantly, to make a roux. Slowly pour in the milk, stirring until the sauce thickens. Remove from heat and stir in most of your shredded cheese, salt, pepper, and nutmeg until melted and smooth.
Step 3: Assemble and Bake
Add the cooked macaroni to the cheese sauce and mix everything together. Pour this into a 9×13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 20-25 minutes, or until bubbly and golden brown on top.
📝 Final Note
If you have leftovers, they keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave for the best taste.
Quick Stovetop Mac And Cheese: Ready Fast
When you need mac and cheese fast, this stovetop version is your best friend. It’s creamy, cheesy, and comes together in no time at all.
Key Ingredients & Tips
- Pasta Choice: Use smaller pasta shapes like elbow macaroni or small shells; they cook quickly and hold the sauce well.
- One-Pot Option: You can often cook the pasta and make the sauce in the same pot to save on cleanup.
- Melt Slowly: Add cheese off the heat in small amounts to prevent it from clumping and ensure a super smooth sauce.
What You Need
- 1/2 pound elbow macaroni
- 2 cups milk (whole or 2%)
- 2 cups shredded cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 20 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Cook the Pasta
Cook your macaroni according to package directions until it’s tender. Drain it well, but do not rinse. Return the hot pasta to the pot you cooked it in.
Step 2: Create the Sauce
Add the milk, butter, and cream cheese (if you’re using it) to the hot pasta in the pot. Stir over low heat until the butter and cream cheese melt and the mixture is warm.
Step 3: Finish with Cheese
Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it’s fully melted and the sauce is smooth. Season with salt and pepper to your taste.
📝 Final Note
This mac and cheese is best served right away while it’s warm and gooey. It can thicken a lot as it cools.
