Mac and Cheese, how to make it? I have to admit, I have gone down a rabbit hole on the subject of Macaroni and Cheese. I was on the internet researching a recipe to use and I found so many different philosophies on the best way to make it. Stove top, in the oven, or in the crockpot? Which is your favorite way to do it?
I have tried all three methods over the past 30 or 40 years and don’t really have a favorite. I guess I don’t make it all that often now that I don’t have kids in the house, so when I want it, I never know what recipe to use.
In my reading, I was surprised to learn that a large faction of cooks think baking it in the oven is a big mistake. They think it gets dried out and isn’t at its creamy best. The stove-top method was a favorite for many, but others insisted the best way to make it was in the crockpot. Most people recommended shredding your own cheese; some used a can of condensed soup in the sauce (!); most folks pre-cooked the pasta; and there were loads of other opinions and methods.
I watched an interesting YouTube video done by Nicole McLaughlin for All Recipes, and decided to try the recipe. Nicole is an advocate of simple, but super flavorful, recipes, and I have enjoyed watching her make all sorts of things on her YouTube channel. There isn’t a link on the channel to the printed recipe, but I found it here. The picture at the top of the post was taken just as I finished loading it all into the crock pot. I used an entire pound of freshly grated cheese.
So, here’s the thing. I didn’t think the recipe came out all that great at all. It wasn’t particularly “saucy”, and had a slightly curdled texture. It tasted ok, but wasn’t anything to rave about.
This is what it looked like when it had completed the cooking time. It looks ok, but the texture wasn’t right, and it wasn’t super creamy and saucy. Mainly, there was that weird texture issue. I want to do better!
Nicole McLaughlin also has a YouTube video out (that I haven’t watched yet), where she makes the favorite Mac and Cheese recipes from seven different celebrities (Ina Garten, Giada DiLaurentis, Patti LaBelle, Dolly Parton and others). She and her crew voted on which version they thought was best. I thought that was a super fun idea.
What I what to know is, do you have the perfect recipe for Mac and Cheese? Can you share how you do it or where to find the recipe you use? I can’t be the only one who is in this quandary. Let’s put our heads together and discover the best recipe out there for Mac and Cheese!
53 Responses
My sons only liked Kraft mac and cheese from the box! Lol
That is Eva’s preference too.
I used to make it from scratch, now I keep boxes in the freezer. Evol Frozen Truffle Parmesan Macaroni and Cheese Bowl – 8oz. It is exactly the right amount when I/we are hungry for mac and cheese. I/We often add sausage or cooked ground beef. Perfect.
I’ve heard that ham is also a good addition for those who want to make it a meal.
I have a church cookbook with a wonderful recipe. In fact, when my family is planning a meal together, someone always offers to bring Shirley’s mac and cheese. It uses three kids of blocks of cheese that need to be cut or shredded and is baked in the oven. The recipe is large enough for a family of five with one pan put into the freezer for later. When we make it, we put the entire batch in a large crockpot; and there usually isn’t any left over. Would be glad to share if you’d like
The recipe writer is an old friend of our family. She is now 90 and enjoys hearing that her recipe is loved so much.
I would love to see a tried and true recipe, if you would be willing to post it!
I will post it if she shares and gives her permission. Sounds good, doesn’t it?
I’d love to see your family recipe Mary! My email is nicoleshyne1@gmail.com
I used to make it using my MIL’s recipe, which was a bit of a production. Once, when we needed “comfort food” in a hurry, I tried the Bob Evans brand from the refrigerated aisle and liked it better than any I had made from scratch. I add cubed ham and a little mustard and top it with potato chipd or French’s Onions and never looked back.
Topping with the French onions is a great idea.
We have a family member that married in 7-8 years ago. For their wedding welcome party he requested that mac & cheese be on the menu. I’m sure it’s part of get-together meals for his family but it wasn’t a traditional dish for this group. Mac & cheese has now become a regular feature on our buffet, especially when that branch of the family can be here! My go-to recipe is in the 1970’s edition of the Better Homes & Gardens cookbook. It’s creamy & made on the stovetop but can be ‘baked’ for a few minutes in the oven if that’s something you care to do.
The recipe I used to use was made on the stove top, with a roux that you added cheese to. You could eat it from the pan or bake it briefly in the oven with a topping.
Yes. This recipe starts with a roux & has chopped onions. If you look for the cookbook be aware that the ‘newer’ editions have cut out the high cal comfort foods that used to be standard–including my favorite carrot cake recipe! (I love this conversation feature of your ‘new’ blog site!)
Me too Jan! I looked into finding a used copy of the cookbook, but it was hard to tell which edition I’d actually get. Some of the recipes have been reprinted online though. Is this the Mac and Cheese? AI tells me this is the real thing from the 1970s edition! I am going to try it, only with some shallots and cheddar cheese like AndreaJane suggested.
Ingredients
1 ½ cups elbow macaroni, cooked
3 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
1 ½ cups milk
¼ cup finely chopped onion
8 ounces sharp processed American cheese, shredded
Sliced tomatoes (for topping)
Instructions
Preheat oven to \(350.
In a saucepan, melt the butter over low heat. Blend in the flour, salt, and pepper to create a roux.
Gradually whisk in the milk, stirring until the mixture is thickened and bubbly.
Stir in the shredded cheese and chopped onion until the cheese is melted and smooth.
In a buttered 2-quart baking dish, combine the cooked macaroni with the cheese sauce.
Arrange the sliced tomatoes on top of the macaroni and cheese.
Bake for 30 minutes, or until bubbly and golden brown.
Yes! That’s it! I don’t use the tomatoes for topping–too healthy! 🤣 And, I sub in grated cheddar. Hope you enjoy it! My copy is missing some cover pages, but it’s titled Better Homes & Gardens NEW Cook Book. My best guess is 1971-ish when we were first married & I needed to learn to cook asap! Carrot cake, gingersnaps, country fried pork chops…all the ‘good’ recipes are there.
This is very like my favorite one with the roux! More time, but worth it. I never thought of putting tomato sliced on top– I’m going to try it.
OMG. I had that cookbook! My husband’s favorite lasagna recipe (I still make it 50 yrs later) is from that cookbook.
Oh dear, now I have to search for a used copy…
lol
My favorite recipe uses shredded cheese (mild cheddar, sharp cheddar, Monterrey Jack) and Velveeta, as well as half-and-half. It is NOT low calorie! I use pre-cooked elbow noodles. The first time I had it, it was made in a crock pot but I make it on the stove top also. I’m not big on add-ins…no meat, no bread crumbs, and keep it out of the oven! I like my mac and cheese creamy and smooth.
I like my mac and cheese without add-ins, too. I have seen a lot of recipes that call for Velveeta which I have not tried, but plan to do soon. First, we have to eat up the enormous batch I have leftover from last night!
I tried a crockpot one last year with five different gourmet cheeses–it was a dry mess! Food rarely gets thrown out in my house, but this one did. What a waste of money and good cheeses as well. I would never use the crockpot again. My favorite is called YOUR BASIC MACARONI AND CHEESE from a book called 365 WAYS TO MAKE PASTA. It is work intense– you start with a roux, add milk, meanwhile boil the noodles, and shred all the cheese, then bake it– it is creamy, delicious! I like the baked cheese/butter crumbs on top for a bit of crispy crust– that’s something you won’t get with the crockpot or stovetop. It’s never dry, because the roux is super creamy. I probably won’t try another recipe for a long time just because of last year.
I totally agree that Mac and Cheese should be basic, so your recipe would have appealed to me as well! My best luck in the past has also involved making a stovetop roux.
Your story reminds me of my epic lasagna fail of a couple of years ago. I still haven’t gotten over it. I had company coming and tried a “new” recipe that did not call for pre-cooking the noodles. What a disaster. It was inedible.
Yup– I don’t buy NO COOK NOODLES. My cooking is always best when it’s as labor intensive as possible–lol.
I use Alton Briwn’s stove top recipe and love it. However I reduce the cheese by about one third—it was way too cheesy! I throw in whatever kind of cheeses we have in the fridge. A little cheddar, Jarlsburg is great, maybe some Gouda—but always a little mozzarella for a little more creaminess. If I’m feeling less lazy I add bacon and sauted onions. It’s so good.
Alton is usually very reliable, if somewhat labor-intensive. I will have to look up his recipe. I’ve had good luck with stovetop recipes in the past.
https://www.dontgobaconmyheart.co.uk/creamy-one-pot-mac-cheese/
I haven’t tried it yet, as I just saw it last week. British guy that loves to cook. And I love his handle!
Cute handle. I will check it out!
Just looking at a picture of that mac-cheese made me hungry. Hope yours comes out as delicious as it looks.
Growing up, my mom always made the Joy of Cooking baked Mac and cheese. It’s not creamy but I have always preferred the drier/more custardy version. I used sharp cheddar and jack cheese and flavor with dried mustard powder and garlic salt. My kids inhale it.
You know, you really cannot go wrong with a basic Joy of Cooking recipe for anything. The book is so plain Jane, that I am always distracted by a newer book with lots of photos and glossy pages. Mistake.
Yes! The dried mustard is a must. How could I forget that?
DH and the boys loved mac and cheese, but agree that Kraft recently changed their box recipe for the worse and find it disgusting now.
Also, we continue to mourn the disappearance of Elbow Spaghetti as DH says that made the best mac and cheese.
Truth be told, I’ve never liked many kinds of cheese and now have to avoid most cheese due to GI issues.
Hugs!
I’ve never been a fan of the Kraft version, but I have not known of a kid who didn’t love it. I always have a few boxes of it in the pantry
In my experience you have to add some unsophisticated ingredients to get the perfect mac and cheese. My favorite is Cafeteria Mac & Cheese from AllRecipes but I add some chopped shallots and about 1/2 cup of Velveeta cheese to it. https://www.allrecipes.com/recipe/11726/cafeteria-macaroni-and-cheese/?advertest=myrecipes
That does look like a great recipe! The shallots raise it up a notch. And Velveeta can’t be beat for the creamy/cheese quality. I also like that only 8 oz of macaroni is called for. The recipe I made last night would feed 16 people for real.
My favorite mac n cheese recipe is from James Beard. You make it on the stove top then bake in the oven for 30 minutes. It does not use bread crumbs, which is a positive for me. It is a bit high in calories. I tried to lighten it up once by replacing half of the macaroni with chopped cauliflower; kid and husband were not fooled and did not like it. I’ve also added cubed butternut squash (I liked it but kid and husband did not), buffalo chicken (okay but not really an improvement except that it increased the protein).
In the past, my favorite mac and cheese recipes have called for a roux, which you then add the cheese to. You can eat it as is from the pan, or put it in a baking pan to cook 15 more minutes or so in the oven. I added a bit of bacon to mine as a garnish, but in general, I keep it pretty simple. Have to stand in solidarity with your husband and kids on the cauliflower and squash issue. lol
I haven’t made it in years. I use to make it for my sister’s kids when they stayed with us during school breaks. I like a little bit of fresh lemon juice added.
Honestly, lemon juice is a great addition to almost anything.
I use Betty Crocker’s recipe. The secret is the Worchestershire Sauce. It freezes so well, we make a double batch.
Now our local hose company makes the best mac and cheese I ever ate. I am going to go on a mission to get that recipe!
I know I have added Worcestershire to certain mac and cheese recipes. Dry mustard too. Both of those would add a yummy tang.
Living alone for 50 years, I just make Kraft Mac N Cheese. I did look at some of the recipes and they look delicious, but I don’t spend that much time cooking.
You might enjoy some of the refrigerated or frozen suggestions that other readers have suggested. They might be tastier and have less additives than the Kraft version.
My mom used to make it from scratch (60+ yrsd ago!) And it was so yummy. She made a roux then added Velvetta. It was so creamy 😋 I’ve tried to find a recipe through the years that is more natural (I can’t do processed food) but everyone I try comes out dry (not crazy about baked ones). I love lots of creamy, cheesy sauce. Looking forward to trying some of thr above recipes!
So many people swear by adding the Velveeta. I haven’t tried it, but you bet I am going to!
One of my favourite foods!!! Your title caught my attention immediately!!!
As a child I loved Kraft Mac and Cheese but I agree that something has changed!
I use Martha Stewart ‘s recipe and it is delicious !!! https://www.marthastewart.com/957243/macaroni-and-cheese
I checked out the recipe and it is the pretty basic one I have done in the past, except Martha adds a heck of a lot more milk to her sauce than I ever did!
Love this post and comments! Thanks for this.
My readers are a blast. They can be counted on to weigh in on just about any subject!
I have been using the Betty Crocker cookbook recipe for years. Last summer I started putting it in a cast iron skillet and placing that on a sheet pan in the grill. Close the grill and cook about the same temp as oven. You get the crunchy bits on edges and top and the gooey insides.
Taria, that is brilliant.
I learned from one of my southern Aunties. Cook the macaroni, and combine with the shredded cheese. Generously salt and pepper, and put in 9 X 13 pan. Here’s where it gets different — mix heavy cream and 2 eggs and pour over the top. (this makes it bake up like a custard) Bake until golden brown….. yummy! You get semi-crunchy edges and custardy texture in the middle.
It’s crazy how many different ways there are to make Mac and Cheese. Somehow, it is just about always reliably delicious!