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Step 1
For Easiest Mac & Cheese:
Step 2
Begin by combining whole milk with water in a medium saucepan- 1 ½ cups whole milk- 1 cup water
Step 3
Add and cook pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta, about 1 minute, before the past is done.- 8 oz dry pasta
Step 4
Before adding the cheese, kill the heat and add shredded cheddar cheese. Stir until it is just distributed amongst the pasta, cover, and let rest for 5 minutes.- 8 oz cheddar cheese shredded
Step 5
After resting for 5 minutes, plate and enjoy!
Step 6
For America's Test Kitchen Mac & Cheese:
Step 7
Begin by combining whole milk with water in a medium saucepan.- 1 ½ cups whole milk- 1 cup water
Step 8
Add and cook the pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta. Reduce the heat about 1 minute before the pasta is done.- 8 oz dry pasta
Step 9
Add cayenne pepper to taste, Dijon mustard, and grated American cheese. Mix over low heat before seasoning with kosher salt and freshly ground pepper to taste.- cayenne pepper to taste- 1 tsp Dijon mustard- 4 oz American cheese grated- kosher salt- freshly ground pepper
Step 10
Once the American cheese has completely melted, add extra sharp cheddar, turn off the heat, and mix until it the cheese is dispersed amongst the pasta. Cover and let it rest for 5 minutes.- 4 oz extra sharp cheddar grated
Step 11
After 5 minutes, stir, then serve and enjoy. Optionally toast bread crumbs in butter to top the mac & cheese.- toasted breadcrumbs
Step 12
For J. Kenji López Alt Mac & Cheese:
Step 13
In a medium saucepan, cover pasta with just enough cold water to submerge, and bring to a boil. Simmer until pasta is fully cooked and most of the water has been absorbed.- 6 oz dry pasta- Cold water
Step 14
Pour evaporated milk over top, bring that to a simmer, and once it's at a bare simmer add shredded cheese of choice. (I used cheddar in the video).- 6 oz evaporated milk- 6 oz cheese of choice shredded
Step 15
Cook on low heat until the cheese is fully melted. Add some optional Dijon mustard and cayenne pepper.- 1 tsp Dijon mustard (optional)- cayenne pepper to taste (optional)
Step 16
Once all ingredients are completely incorporated and creamy, plate and enjoy.
Step 17
For Baked Mac & Cheese:
Step 18
For the Bechamel/Mornay Sauce
Step 19
(Tip: Make your bechamel/mornay sauce while your pasta is cooking). Begin by shredding the parmesan, gruyere, fontina, and sharp white cheddar on the large whole side of a box grater and cubing the mozzarella cheese. All to specified weight.- 1 ½ lbs cheese any makeup of the following:- Parmesan shredded- Gruyere shredded- Sharp white cheddar shredded- Fontina shredded- Low moisture full fat mozzarella cubed
Step 20
In a large saucepan, melt butter over medium heat for 2-3 minutes until it stops splattering-the stage right before browning. Make sure to swirl regularly so the butter doesn't splatter.- ¼ cup butter
Step 21
Add flour and whisk into a thick paste and cook for 2-3 minutes until the flour is incorporated.- ¼ cup flour
Step 22
Slowly add the cold milk 1 or 1/2 cup at a time. Add another 1/2 cup of milk while whisking together until it reaches a smooth paste then add another 1/2 cup, whisking until smooth, and continue until all the milk is incorporated.- 4 cups cold whole milk
Step 23
Whisk rigorously over medium-high heat until it comes to a bare simmer and reaches a consistency of just thicker than that of heavy cream.
Step 24
Once the bechamel is finished, combine all the cheese (except 1/2 cup of cubed mozzarella) into a glass or heatproof bowl. Pour the bechamel over the top through a mesh strainer. Fold the cheese into the bechamel and whisk until it is fully melted and turned into a mornay sauce.- 1 ½ lbs cheese any makeup of the following:- Parmesan shredded- Gruyere shredded- Sharp white cheddar shredded- Fontina shredded- Low moisture full fat mozzarella cubed
Step 25
Season generously with salt, freshly ground pepper, cayenne pepper (optional, and whole grain mustard. Whisk to combine.- Kosher salt- Freshly ground pepper- Cayenne pepper (optional)- 2 tbsp whole grain mustard
Step 26
For the Mac
Step 27
Preheat your oven to 375° F
Step 28
On a stovetop, begin by cooking your pasta of choice.- 1 box dry pasta (16 oz)
Step 29
Once the bechamel/mornay sauce is finished, transfer the cooked pasta to your casserole dish and pour the mornay sauce over top. Stir together inside the casserole dish.- 1 box dry pasta (16 oz)- For the Bechamel/Mornay Sauce
Step 30
After the cheese sauce has been evenly dispersed, add the remaining cubed mozzarella and mix to make sure it's evenly distributed.- ½ lb cubed mozzarella
Step 31
Top with grated cheddar and grated parmesan.- 3 oz cheddar grated- 1 oz parmesan grated
Step 32
Place in your 375° F oven for about 45 minutes (rotating after 22 minutes) and bake until golden brown on top.
Step 33
Let sit and rest 10 minutes before serving.
Step 34
For Southern-Style Mac & Cheese:
Step 35
Begin by cooking macaroni in water- 1 lb macaroni noodles
Step 36
Shred sharp cheddar, cube mozzarella, and shred smoked gouda.- 8 oz mozzarella cubed- 4 oz gouda shredded- 8 oz sharp cheddar shredded
Step 37
Once the macaroni is cooked and drained, return to the warm pot. Add sharp cheddar, and stir the pasta continuously while adding evaporated milk.- 1 lb macaroni noodles- 8 oz sharp cheddar shredded- 12 oz evaporated milk
Step 38
After the cheese has melted and the pasta is creamy and cheesy, add the smoked gouda and mozzarella then mix until evenly distributed.- 4 oz gouda shredded- 8 oz mozzarella cubed
Step 39
Preheat oven to 375° F
Step 40
Once the pasta has cooled enough to stick a finger in without being burnt, introduce the large eggs, whisking together vigorously until the eggs are fully incorporated and smooth.- 3 eggs
Step 41
Transfer the pasta mixture to your casserole dish, smooth it all out to form an even layer, then cover with shredded yellow and white cheddar cheese along with the grated parmesan.- 4 oz yellow cheddar shredded- 4 oz white cheddar shredded- 2 oz parmesan grated
Step 42
After the cheese is evenly coated on top, place the casserole dish in your 375° F oven for about 45 minutes until golden brown on top.
Step 43
Let rest for 10 minutes before serving.
Step 44
For Blender Mac & Cheese:
Step 45
In the jar of a blender, combine egg yolks, mustard, and optional cayanne. Add 8 oz of the grated cheese, reserving the rest. Set aside.- 3 large egg yolks- 1 tsp spicy or Dijon mustard- ¼ tsp cayanne (optional)- 12 oz grated cheese divided
Step 46
Bring milk to a simmer in a large covered saucepan. When it reaches a bare simmer, add macaroni and cook to al dente. Drain, reserving the milk and return the pasta to the pot.- 4 cups whole milk- 1 lb elbow macaroni
Step 47
Slowly stream the reserved milk into the blender and blend on medium high speed until the sauce is homogenous.- 3 large egg yolks- 1 tsp spicy or Dijon mustard- ¼ tsp cayanne (optional)- 12 oz grated cheese divided- 4 cups whole milk
Step 48
Combine the sauce with the pasta in the saucepan and stir. Add the reserved 4 oz of grated cheese. Stir and serve hot.- 1 lb elbow macaroni- 12 oz grated cheese divided