Name: The Best Macaroni & Cheese Recipe Ever
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The Best Macaroni & Cheese Recipe Ever

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Skip to Main ContentSubscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!)Rather, it’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.I can also say it’s the best macaroni and cheese recipe ever because&nbsp;this one is tweaked from someone else’s recipe – I grabbed the recipe from someone named Bev, who shared her recipe on Food.com. Thank you eternally, Bev!Being a mixed carnivore-and-veggie household, sometimes I like to serve this baked mac and cheese with some crumbled bacon that the carnivores can drop over the top.(Buuuut it’s also plenty perfect without.)If you’ve ever wondered how to make homemade mac and cheese, here you go!A roux is simply a mixture of fat (butter here) and flour, usually in equal measures, which is cooked together in order to remove the raw, floury flavor. For macaroni and cheese, you make a fairly light roux by cooking it for about three minutes. Then, milk is added to the roux to make the béchamel (or white) sauce.First, start by melting the butter.Then add the flour and seasonings and …Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, for three minutes. This one looks a bit darker than a classic roux might because of the smoked paprika.Then, to make your white sauce (or béchamel), add the milk slowly, whisking the entire time, and cook until bubbly and thick.Aaaand then add your cheese for your glorious macaroni and cheese situation.There’s your base for the best baked mac and cheese recipe ever!—There are loads of mac and cheese recipes out there, with fancy embellishments and uber creative spins. But his isn’t one of those – it’s a classic baked mac and cheese that’s simple enough to appeal to everyone. Readers report entire families devouring this stuff on Thanksgiving, Christmas, and Easter! BUT it’s also a great jumping-off point if you want to make it your own (check the FAQs for more ideas!)Yes! I will assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. It will still be delicious, but that’s a downside.Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan. &nbsp;Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Just like making it ahead and refrigerating it, the result isn’t quite as saucy. But still delish.I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. So do what works best for you!I love adding seasonings to the roux to amp up my mac and cheese. This one has smoked paprika for – yep – a smoky note. And I love how dry mustard powder helps emphasize the cheesy flavor. Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac &amp; Cheese recipe here).You can also tweak the flavor by varying the cheeses. Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, and smoked gruyere. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar.No! Whole milk will do just fine; the result may be a bit thicker though.Yes. I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!from votesPrintPinRateThis post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.Christmas Comfort Food Dinner Kid Friendly Lunch Macaroni &amp; Cheese Pasta Popular ThanksgivingShare this Recipe:Get "Turkey Schmurkey" - a FREE eCookbook with our very favorite plant-based holiday recipes - by subscribing to the Kitchen Treaty email list.« Previous PostStraw Hats (Frito Pie)Next Post »Roasted Beet, Red Onion, &amp; Goat Cheese Salad with Honey-Oregano VinaigretteAshley —Thursday, May 12, 2022 @ 1:46 pmReplyI love love love this recipe. Question though, if I make it ahead and cook it the night before and heat it up the day of, do I just reheat it in the oven ? If so, for how long and at what temp?Michele —Sunday, October 23, 2022 @ 2:10 pmReplyI use half and half instead of milk to reduce the amount of sugar. &nbsp;It’s very creamy!Pat —Thursday, November 24, 2022 @ 6:10 amReplyI am cooking for dinner. I have searched web sites in order to find the macaroni and cheese recipe with the consistency level which satisfy my liking. The recipe shown in kitchen treaty meets my satisfaction. I found the recipe consistent to my moms recipe with a visible cheesy and thick consistancy.Erika —Saturday, December 31, 2022 @ 3:34 pmReplyExcellent. Exactly what I wantedStephanie Case —Monday, July 10, 2023 @ 5:05 pmReplyThis is my go to recipe! &nbsp;It’s wonderful with crushed up ritz crackers on top! &nbsp;😊I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.Read More About MeSubscribe to get a FREE eCookbook with our very favorite plant-based holiday recipes.Or, browse the recipe indexError: No feed found.Please go to the Instagram Feed settings page to create a feed.Irresistible recipes for vegetarians &amp; meat-eaters living together …and everyone else too! Hi, I’m Kare, a vegetarian married to a carnivore. My mission is to achieve peace in the kitchen – one delicious recipe at a time.Read More »©2023 Kitchen Treaty. All Rights Reserved.Design by Purr.

Skip to Main ContentSubscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!)Rather, it’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.I can also say it’s the best macaroni and cheese recipe ever because&nbsp;this one is tweaked from someone else’s recipe – I grabbed the recipe from someone...

The Best Macaroni & Cheese Recipe Ever

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