√ 10 Mac and Cheese Recipes for Every Occasion

Craving Mac and Cheese? Look no further! This collection of 10 Mac and Cheese recipes offers the perfect cheesy dish for every occasion. From classic Mac and Cheese comfort food to gourmet creations, you’ll find a recipe to satisfy any cheesy craving. Explore these delectable Mac and Cheese recipes and prepare to indulge in cheesy bliss.

Spicy Gochujang Bacon Mac & Cheese

This recipe elevates classic mac & cheese with a spicy and savory twist, thanks to the addition of gochujang and crispy bacon. It’s a quick and easy comfort food dish perfect for a weeknight dinner or a satisfying lunch.

Ingredients

150g pasta (elbow or cavatappi)
2 slices bacon, chopped
1 tbsp all-purpose flour
1 cup whole milk (room temperature)
1 tbsp gochujang
1 cup sharp cheddar cheese, grated
1/2 tsp garlic salt
1/2 cup mozzarella cheese, grated or sliced
Dried parsley (optional)

Instructions

Cook the pasta: Cook pasta according to package directions, reducing cooking time by 2 minutes. Drain and set aside. Preheat oven to 400°F (200°C).
Crisp the bacon: Cook chopped bacon over medium heat until crispy. Remove bacon from pan and set aside, reserving the rendered bacon fat.
Make the roux: Reduce heat to low and add flour to the bacon fat. Cook, stirring constantly, until lightly golden.
Create the cheese sauce: Slowly whisk in room temperature milk, ensuring no lumps form. Continue whisking until the sauce thickens.
Add flavor: Stir in gochujang and garlic salt until well combined.
Melt the cheddar: Add shredded cheddar cheese and stir until melted and smooth.
Combine pasta and sauce: Add cooked pasta to the cheese sauce and mix thoroughly.
Prepare for baking: Transfer the mac & cheese to an oven-safe dish. Top with mozzarella cheese.
Bake: Bake for 10-15 minutes, or until golden brown and bubbly.
Garnish and serve: Garnish with dried parsley (optional) and enjoy!

Creamy Three-Cheese Turkey Mac and Cheese with Spinach and Tomatoes

This recipe elevates classic mac and cheese with the addition of flavorful turkey, spinach, and tomatoes, all coated in a creamy three-cheese sauce. It’s a comforting and satisfying dish that’s perfect for a weeknight meal.

Ingredients

1/2 diced onion
1 tbsp olive oil (chicken schmaltz recommended)
3/4 box Barilla protein elbows
1 pint broth
2-3 cups skim Fairlife milk
2/3 cup non-fat plain Greek yogurt
2 cups fresh chopped spinach
1 cup diced tomatoes
10 oz cheddar cheese (English cheddar recommended)
5 oz goat cheese
6 slices American cheese
1/4 cup cheddar cheese powder
Salt and pepper to taste

Instructions

Brown the turkey: In a large pot over medium heat, brown the diced turkey and onion with the olive oil (or chicken schmaltz) and season with salt and pepper. Once cooked through, add the broth and 2 cups of milk and bring to a boil.
Cook the pasta and add vegetables: Add the pasta and cook for one minute less than the package directions. Stir frequently. Halfway through the pasta cooking time, add the chopped spinach and diced tomatoes. Cover the pot to allow the vegetables to wilt in the steam.
Melt the cheese: Working quickly, add the cheddar, goat, and American cheeses to the pot. Do not stir yet; simply cover the pot again to allow the cheese to melt completely.
Final touches: Once the cheese is melted, remove the pot from the heat. Stir in the Greek yogurt. Adjust the consistency by adding more milk or Greek yogurt as needed. Stir in the cheddar cheese powder to taste for an extra boost of cheesy flavor.

Creamy Stovetop Mac and Cheese

This recipe provides a simple and delicious way to make creamy stovetop mac and cheese. It uses a blend of cheeses for a rich flavor and includes tips for achieving the perfect consistency.

Ingredients

Pasta

1/2 lb (225 g) pasta (any shape)

Sauce Base

2 tbsp (28 g) butter
1-1/2 cups (360 ml) half-and-half (whole milk can be substituted)

Spices

1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp ground mustard
1/8 tsp MSG (optional)
1 tsp sodium citrate (for extra creaminess)
1/8 tsp turmeric or paprika (optional, for color)

Cheeses

113 g mild cheddar cheese (about 1 cup shredded)
60 g American cheese, shredded or diced (about 3 slices)
45 g Colby cheese (about 1/2 cup shredded)
25 g Parmesan cheese, finely grated (about 1/4 cup)

Instructions

Cook the Pasta: Cook pasta in salted boiling water until al dente. Drain and set aside.
Make the Cheese Sauce Base: In the same pot, melt the butter over medium heat. Pour in the half-and-half and whisk in all the spices until dissolved. Bring to a gentle simmer.
Melt the Cheese: Reduce heat to low and slowly add the cheeses, whisking constantly until melted and smooth.
Combine Pasta and Sauce: Add the drained pasta to the cheese sauce. Stir until well coated. Add a splash of milk if needed for desired consistency.

Enjoy your creamy, cheesy mac and cheese!

Tricia’s Creamy Crock-Pot Mac & Cheese

This recipe provides a simple and delicious way to make creamy, comforting mac and cheese in your slow cooker. With just a few steps and common ingredients, you’ll have a cheesy, bubbly dish perfect for potlucks, family dinners, or a cozy night in.

Ingredients

1 (16 ounce) box macaroni noodles
1 (12 ounce) can evaporated milk
2 cups milk
1 cup sour cream
3 large eggs
24 ounces sharp cheddar cheese (shredded)
2 teaspoons salt
1 teaspoon dry mustard
1 stick (8 tablespoons) butter

Instructions

Par-boil the noodles: Cook macaroni in a large pot of salted boiling water for 5 minutes. Drain the noodles and return them to the pot.
Melt the butter: Add the butter to the drained noodles and stir until melted.
Whisk the wet ingredients: In a mixing bowl, beat the eggs well. Add the evaporated milk, regular milk, sour cream, salt, and dry mustard. Whisk until thoroughly combined.
Combine noodles and liquid mixture: Pour the wet ingredient mixture into the pot with the noodles and melted butter. Stir to combine.
Add most of the cheese: Add 16 ounces of the shredded cheddar cheese to the pot and stir everything together.
Prepare the crock-pot: Grease the inside of an 8-quart crock-pot or use a crock-pot liner.
Slow cook: Pour the mac and cheese mixture into the prepared crock-pot. Top with the remaining 8 ounces of shredded cheese. Cover and cook on low for 3-4 hours, or until bubbly and set in the middle.

Shelli’s Creamy Baked Mac & Cheese

This recipe delivers a comforting and flavorful mac & cheese experience. With a blend of cheeses and a perfectly baked crust, it’s sure to become a family favorite.

Ingredients

Macaroni:

8 oz. Large Elbow Macaroni
3 cups water
1 teaspoon Kosher Salt

Cheese Mixture:

2 cups Ricotta Cheese
8 oz. Sour Cream
1 Large Egg (beaten)
2 cups Sharp Cheddar Cheese (shredded finely)
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Dash Smoked Paprika
1 cup Extra Sharp Cheddar Cheese (shredded)

Instructions

Step 1: Cook the Macaroni

In a 1-quart saucepan, bring the water to a rolling boil. Add salt and macaroni, stir, cover, and remove from heat. Let the noodles soak for 15 minutes while you prepare the cheese mixture and preheat the oven. Drain the macaroni and set aside.

Step 2: Prepare the Cheese Mixture

Preheat oven to 350°F (175°C). In a large bowl, combine ricotta cheese, sour cream, salt, pepper, and beaten egg. Stir well. Add the finely shredded sharp cheddar cheese and stir thoroughly. Gently fold in the cooked macaroni, ensuring it’s evenly coated with the cheese mixture.

Step 3: Assemble and Bake

Pour the macaroni and cheese mixture into a greased 9×12 inch baking dish. Sprinkle smoked paprika evenly over the top and then cover with the shredded extra sharp cheddar cheese.

Step 4: Bake to Perfection

Cover the dish with foil and bake for 40 minutes. Remove the foil and broil for about 5 minutes, or until the top is golden brown and bubbly to your liking. Remove from oven and let cool slightly before serving.

The Easiest Baked Mac and Cheese

This recipe provides a simple and delicious way to make baked mac and cheese. With just a few ingredients and easy-to-follow steps, you’ll have a comforting, cheesy dish ready in no time.

Ingredients

1 box Macaroni noodles
2 1/2 cups shredded sharp cheddar cheese
1 can evaporated milk
1-2 tbsp corn starch
1 tsp paprika
1 tsp salt
1 tsp pepper

Instructions

Preheat and Cook Noodles: Preheat oven to 350°F (175°C). Cook macaroni noodles in boiling water for 5-6 minutes until slightly cooked but not fully done. Drain and set aside.
Prepare the Cheese: Coat 2 cups of shredded cheese with cornstarch. This helps create a smooth sauce.
Make the Cheese Sauce: In a medium saucepan over medium heat, melt the cornstarch-coated cheese. Gradually whisk in evaporated milk, stirring constantly until the sauce thickens (about 5-10 minutes). Add seasonings (paprika, salt, and pepper). If the sauce becomes too thick, add a little more milk.
Combine Noodles and Sauce: Remove the cheese sauce from the heat and stir in the cooked macaroni until well combined.
Bake: Pour the mac and cheese mixture into a greased baking dish. Top with the remaining cheese. Bake for 15-20 minutes, or until golden brown and bubbly.
Cool and Serve: Let the mac and cheese cool for a few minutes before serving. Enjoy!

Creamy Stovetop Mac and Cheese Sauce

This recipe provides a simple and delicious method for creating a classic creamy cheese sauce perfect for mac and cheese. With just a few key ingredients and easy steps, you’ll have a rich and flavorful sauce ready in minutes.

Ingredients

3 Tablespoons butter
3 Tablespoons flour
2 cups whole milk
3 cups shredded cheese (medium cheddar recommended)
Salt and pepper to taste

Instructions

Melt the butter: In a medium-sized saucepan, melt the butter over medium heat.
Make the roux: Stir in the flour and cook, stirring constantly, until golden brown, approximately 5-7 minutes. This creates the roux, which thickens the sauce.
Add the milk: Gradually whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the sauce is smooth and bubbly, about 8-10 minutes.
Incorporate the cheese: Reduce the heat to low and stir in the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Combine with pasta: Pour the cheese sauce over your cooked pasta (not included in this recipe) and stir gently to coat evenly.
Season: Add salt and pepper to taste.

Enjoy your homemade mac and cheese!

Creamy Homemade Mac and Cheese

This recipe provides a classic comfort food experience with a creamy, cheesy sauce. It’s simple to follow and customizable to your liking.

Ingredients

¾ lb. elbow macaroni
2 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1 ½ cups heavy whipping cream
Salt and pepper to taste
2 cups shredded cheddar or Colby Jack cheese
½ cup breadcrumbs (optional)
Cayenne pepper to taste, for a little zip and added color! (optional)

Instructions

Cook pasta according to package directions, until al dente (approximately 7-8 minutes). Drain and set aside.
In a saucepan over medium heat, melt butter. Add flour and whisk into a roux.
Gradually add chicken broth, stirring constantly to avoid lumps.
Add the heavy cream, salt, and pepper. Continue stirring until the sauce thickens.
Add the shredded cheese and stir until melted and the sauce is smooth and creamy.
Pour the cheese sauce over the cooked pasta and mix well, ensuring the pasta is completely coated.
Transfer the mac and cheese to a baking dish. Top with breadcrumbs and a sprinkle of cayenne pepper (optional).
Bake uncovered in a preheated 350°F (175°C) oven for approximately 15 minutes, or until the edges are golden brown and bubbly.

Tip: For a richer flavor, use a combination of cheeses. Sharp cheddar and Gruyère pair well together.

Tini’s Ultimate Three-Cheese Mac & Cheese

This recipe will guide you through creating a rich and decadent three-cheese mac & cheese. With a creamy cheese sauce and a perfectly browned topping, Tini’s Mac & Cheese is sure to become a family favorite.

Ingredients

Pasta: 1 pound corkscrew or cavatappi noodles

Cheese:

1 pound mozzarella cheese
1 pound Colby jack cheese
1/2 pound sharp cheddar cheese

Sauce:

1 (12 oz) can evaporated milk
2 cups heavy whipping cream
3 tablespoons unsalted butter
3 tablespoons flour

Seasoning:

1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon Dijon mustard

Instructions

Step 1: Cook the Pasta and Make the Roux Cook pasta according to package directions for al dente in salted water. Drain and set aside. In a heavy-bottomed pan, melt butter over medium-high heat. Whisk in flour until a smooth paste forms. Gradually whisk in evaporated milk until the sauce bubbles.

Step 2: Create the Cheese Sauce Reduce heat to medium-low and slowly whisk in heavy cream. Shred all cheeses and divide in half. Gradually add half of the cheese to the sauce, whisking constantly until each handful is melted and smooth before adding more.

Step 3: Combine Sauce, Pasta, and Seasonings Preheat oven to 375°F (190°C). Once all the cheese is incorporated into the sauce, stir in salt, pepper, garlic powder, smoked paprika, and Dijon mustard. Add the cooked pasta to the cheese sauce and mix thoroughly.

Step 4: Assemble and Bake In a 9×13 inch baking dish, layer half of the pasta mixture. Top with half of the reserved shredded cheese. Add the remaining pasta and top with the rest of the cheese. Bake for 20 minutes, or until the cheese is melted and lightly browned.

Step 5: Broil (Optional) and Serve For a golden brown crust, broil on low for 1-2 minutes, watching carefully to prevent burning. Let the mac & cheese rest for 10 minutes before serving.

Creamy Mac & Cheese Chowder with Smoked Sausage

This recipe provides a comforting and flavorful twist on classic mac and cheese by transforming it into a hearty chowder. The addition of smoked sausage, carrots, and a creamy broth elevates this dish to a new level.

Ingredients

2 boxes (7.25 ounces each) Mac and cheese
1 bag (12 ounces) baby carrots
Salt for boiling water
Olive oil
2 packs (13 ounces each) roasted garlic chicken smoked sausage, cut into coins
1 onion, sliced
6 cloves garlic, minced
1/8 teaspoon black pepper
1 stick butter or margarine
2 cans (10.5 ounces each) cream of chicken soup
4 cans (12 ounces each) evaporated milk
1 can (14.5 ounce) low sodium chicken broth

Instructions

Sauté the Sausage and Vegetables: In a large skillet, sauté the smoked sausage, sliced onion, minced garlic, and black pepper in olive oil until the vegetables are tender. Add the butter or margarine and continue to sauté for a few more minutes.
Boil the Water and Cook the Macaroni and Carrots: Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and baby carrots and cook for about 5 minutes, or until the macaroni is slightly firm. Drain the macaroni and carrots, then return them to the pot. Set aside the cheese packets from the mac and cheese boxes.
Combine Ingredients and Simmer: Add the reserved cheese packets, cream of chicken soup, evaporated milk, chicken broth, and the sautéed sausage mixture to the pot with the macaroni and carrots. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring frequently.
Serve: Remove the chowder from the heat and serve immediately. Enjoy!

History of Mac and Cheese

While the modern image of mac and cheese might conjure up boxed dinners and kid-friendly fare, its origins are far more refined. Though pinning down the exact inventor is tricky, most food historians agree that early forms of pasta and cheese casseroles existed in Europe for centuries. One early documented recipe appears in a late 13th-century Italian cookbook, describing a dish of boiled pasta layered with Parmesan cheese.

The dish that more closely resembles our modern mac and cheese likely gained popularity in England after being introduced from the continent. A recipe for “makerouns” (macaroni) mixed with cheese and spices appeared in a prominent 14th-century English cookbook, The Forme of Cury, suggesting that baked pasta and cheese dishes were enjoyed by the upper classes.

Mac and cheese eventually made its way to North America, likely brought over by European colonists. Thomas Jefferson, a known foodie, encountered the dish in Europe and brought a pasta-making machine back to the United States. He even served a “macaroni pie” at a state dinner, further cementing the dish’s presence in American cuisine.

However, it wasn’t until the 20th century, with the advent of commercially produced boxed macaroni and cheese, that the dish truly exploded in popularity. Kraft Foods introduced its iconic boxed mac and cheese in 1937, providing an affordable and convenient meal option that resonated with families during the Great Depression and beyond. This helped solidify mac and cheese’s place as a beloved comfort food staple.

Nutritional Content and Benefits of Mac and Cheese

Mac and cheese, while undeniably delicious, isn’t typically considered a health food. It’s generally high in calories, saturated fat, and sodium, primarily from the cheese and pasta. However, it does offer some nutritional value.

Carbohydrates from the pasta provide energy, and the cheese contributes calcium, essential for strong bones and teeth. It also provides protein, crucial for building and repairing tissues. Depending on the cheese used, it can also be a source of vitamin A and vitamin B12.

You can boost the nutritional profile of your mac and cheese by incorporating healthier ingredients. Adding vegetables like broccoli, spinach, or peas increases the fiber and vitamin content. Using whole wheat pasta bumps up the fiber and nutrient density compared to refined pasta. Choosing lower-sodium cheeses and using milk instead of cream can also help reduce the overall sodium and fat content.

While mac and cheese can be enjoyed as part of a balanced diet, moderation is key. Be mindful of portion sizes and balance your indulgences with nutrient-rich foods in your overall meal plan.

Tips for Choosing Quality Cheese

Choosing the right cheese is crucial for a truly delicious mac and cheese. Sharp cheddar is a classic choice, providing a tangy and robust flavor. Look for cheddar that’s aged, as this intensifies its flavor profile.

Gruyere offers a nutty and complex flavor that complements the creamy sauce beautifully. Fontina adds a smooth, melty texture and a mild, buttery taste. Consider blending cheeses for a more nuanced flavor profile.

Don’t be afraid to experiment! Smoked Gouda adds a smoky depth, while Monterey Jack brings a creamy, mild flavor. When selecting cheese, consider the other ingredients in your recipe and choose cheeses that will complement them well.

Freshly grated cheese melts more smoothly and evenly than pre-shredded cheese. Pre-shredded cheese often contains cellulose, which can hinder its melting capabilities. For the best results, grate your own cheese just before using.

Finally, consider the quality of the cheese. Look for cheese made with high-quality milk and traditional methods. While it might be slightly more expensive, the superior taste and texture will be worth it in the end.