50 Mac and Cheese Recipes

1. Classic macaroni and cheese in the oven.

230 g fusilli pasta or other short pasta
4 tablespoons unsalted butter, plus extra for greasing the pan
1/4 cup flour
2 cups whole milk, warmed
1 bay leaf
A pinch of freshly ground nutmeg
2.5 cups grated sharp white cheddar
1.5 tbsp. grated gruyere cheese
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta in a colander. Preheat oven to 200°C.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring, for 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg, and 1 teaspoon salt and simmer, stirring occasionally, for 8 minutes, until thickened. Remove the bay leaf and stir in 2 cups of the Cheddar and Gruyère. Stir in the pasta and reserved cooking water to form a thin sauce. Butter a 1.9-quart baking dish; add the pasta mixture and sprinkle with 1/2 cup of the Cheddar. Bake for 15 minutes.


2. With pumpkin and blue cheese. Peel and dice 1 small butternut squash; bake at 425°F (220°C) for about 20 minutes, until tender. Make classic mac and cheese, using 2 1/2 cups cheddar in the sauce and substituting 3/4 cup crumbled blue cheese for the Gruyere; stir in the squash. Sprinkle with 1/4 cup each cheddar and blue cheese and broil in the oven at high heat until the cheese melts. (Do not bake.)

3. In Italian. Make classic mac 'n' cheese by substituting fontina cheese for the cheddar sauce and topping. Sprinkle with 1/4 cup panko breadcrumbs and grated Parmesan cheese before baking.

4. With beer sauce and sausages. Make classic mac and cheese by substituting 1 cup of milk for Pilsner beer. Top with 3 sliced ​​grilled Bratwurst sausages; use 1 cup of Cheddar for the topping.

5. With sausage. Make classic mac 'n' cheese by substituting horseradish cheddar for the sauce and topping. Add 12 ounces of toasted, diced smoked sausage; sprinkle with 1 cup of crumbled pretzels before baking.

6. With truffle cheese. Sauté 1 pound of sliced ​​mushrooms in olive oil until golden brown. Make classic mac and cheese by substituting 2 cups of grated truffle cheese for the cheddar in the sauce. Add the mushrooms; sprinkle with 1/4 cup of Gruyere cheese instead of the cheddar.

7. With onions. Fry 2 large sliced ​​onions in butter until golden brown, 15 minutes. Make classic mac and cheese by adding the onions and 1 bunch of chopped green onions. Bake, then top with store-bought fried onions from a can.

8. With lobster. Make classic mac and cheese using all-cheddar cheese; top with 12 ounces chopped cooked lobster. Top with the cheddar and a mixture of 1/2 cup panko breadcrumbs, 1/4 cup chopped chives, and 1 tablespoon melted butter; brown in the oven over medium-high heat. (Do not bake.)

9. With smoked mozzarella. Make classic mac and cheese by adding 1/2 cup each sliced ​​roasted red pepper and diced smoked mozzarella. Sprinkle with cheddar and broil until melted. (Do not bake.)

10. With bacon. Make classic mac and cheese; add 8 slices crumbled cooked bacon before baking.

11. With bacon and chipotle. Make classic mac 'n' cheese by reducing the cheddar in the sauce to 1 cup and substituting 2 cups of chipotle cheddar for the Gruyère; add 2 tablespoons of chopped chipotle peppers in adobo sauce and 8 slices crumbled cooked bacon. Before baking, sprinkle with cheese and a mixture of 1/2 cup panko breadcrumbs and 1 teaspoon smoked paprika.

12. Classic Stovetop Macaroni and Cheese. Make classic macaroni and cheese, adding enough cooking water to create a thick sauce. Skip step 3.

13. On the stove, French style. Make classic mac 'n' cheese by sautéing 2 chopped garlic cloves in butter, substituting 8 ounces (230 g) of Brie (rind removed) for the Cheddar in the sauce, and adding enough cooking water to make a thick sauce; stir in 2 tablespoons of wholegrain mustard. Skip step 3.

14. American mac and cheese.

230 g of horns or other small pasta
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 teaspoon mustard powder
A pinch of cayenne pepper
1 can (340 g) of concentrated milk
1.5 tbsp. grated mild yellow cheddar
1/4 cup diced processed cheese, such as Velveeta
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup of the cooking water; discard the rest.

Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, mustard powder, and cayenne pepper and cook, stirring, for 1 minute. Stir in the condensed milk and simmer, stirring occasionally, for about 5 minutes, until slightly thickened. Stir in both cheeses, then the pasta and enough cooking water to form a thick sauce. Season with salt and black pepper.

15. Barbecue style. Make American mac and cheese; stir in 1 cup warm, cooked pulled pork. Sprinkle with crushed barbecue-flavored potato chips.

16. With sausages. Make American mac and cheese, adding any remaining cooking water to create a thin sauce; top with 4 sliced ​​sausages. Transfer to a greased baking dish and sprinkle with a mixture of 1/4 cup cheddar, 2 tablespoons panko breadcrumbs, and a pinch of mustard powder; bake for 15 minutes at 400°F (200°C).

17. With pimento pepper. Make American mac and cheese, adding all the reserved cooking water to create a thin sauce; add 1/2 cup pimento peppers and 1/4 cup sour cream. Transfer to a greased baking dish; top with crumbled graham crackers. Bake for 15 minutes at 375°F (190°C).


18. With broccoli and Havarti. Make American mac 'n' cheese by adding 2 cups of broccoli florets to the pasta during the last 3 minutes of cooking and substituting Havarti cheese for the cheddar.


19. With ham and peas. Make American mac and cheese by adding 1 cup frozen peas to the pasta during the last 3 minutes of cooking. Stir in 1 cup chopped ham.


20. With andouille sausage. Make American mac and cheese by adding 1/2 teaspoon Cajun seasoning to the flour. Stir in 6 ounces (170 g) of browned diced andouille sausage, 1/3 cup chopped peppadew peppers, and 1 sliced ​​green onion.

21. With baked peppers and chipotle. Puree 1 cup chopped roasted red pepper, 1 small chipotle pepper in adobo sauce, and 1 tablespoon adobo sauce. Make American mac and cheese; stir in the puree and 2 sliced ​​green onions.

22. "Cheeseburger". Brown 8 ounces of ground beef with 1/4 cup ketchup, chopped onion, and sliced ​​pickles. Make American mac and cheese, adding all of the reserved cooking water to create a thin sauce. Transfer half the pasta mixture to a greased baking dish; sprinkle with the ground beef, then top with the remaining pasta. Sprinkle with 1/2 cup cheddar and bake at 400°F (200°C) for 15 minutes.

23. With spinach and artichokes. Make American mac and cheese by adding all the reserved cooking water to create a thin sauce; stir in chopped marinated artichoke hearts (170g jar) and 2 cups chopped baby spinach. Transfer to a greased baking dish. Mix together 2 tablespoons each panko breadcrumbs, grated Parmesan cheese, and chopped parsley; sprinkle on top. Bake for 15 minutes at 400°F (200°C).

24. Wisconsin Style. Make American mac and cheese by adding 2 teaspoons of hot brown mustard and all the reserved cooking water to create a thin sauce. Transfer to a greased baking dish; top with 1/2 cup of cheddar cheese curds and broil until the cheese melts.

25. With chips and chili. Make American mac and cheese, adding all the reserved cooking water to create a thin sauce. Transfer to a greased baking dish; top with 1 cup chili, 1/4 cup crumbled tortilla chips, and 1/4 cup shredded Pepper Jack cheese. Bake for 15 minutes at 400°F (200°C).

26. Low calorie. Make American mac and cheese using multigrain, low-fat macaroni and cheese and substituting 2% fat milk for the evaporated milk.

27. Mac and cheese with Alfredo sauce.

230 g penne pasta or other short pasta
1 clove garlic, crushed
1 tbsp unsalted butter
2 cups heavy cream
1/2 cup grated Parmesan, plus more for sprinkling
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup of the cooking water; discard the rest.

Meanwhile, rub a large skillet with the crushed garlic clove, then remove it. Add the butter and melt over medium-high heat. Add the cream, 1/2 teaspoon of salt, and pepper to taste and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 5 minutes, until the liquid has reduced by about 1/3. Stir in the Parmesan.

Add the pasta and enough cooking water to make a thick sauce. Season with salt and pepper and sprinkle with Parmesan.

28. With sun-dried tomatoes. Make the mac 'n' cheese Alfredo; stir in 4 ounces goat cheese, 1/4 cup chopped sun-dried tomatoes, and a handful of chopped basil.

29. With vegetables and mascarpone. Make the mac and cheese Alfredo; stir in 2 cups of the prepared vegetable mixture, 2 tablespoons each of mascarpone and chopped parsley.

30. With four cheeses. Make mac and cheese Alfredo by sautéing 1 minced shallot in butter; stir in 1/4 cup each shredded mozzarella, grated Asiago cheese, and diced Taleggio cheese. Sprinkle with chopped parsley.

31. With pesto. Make mac and cheese Alfredo; stir in 2 tablespoons pesto sauce and a handful of chopped basil.


32. With garlic and herbs. Make mac and cheese Alfredo by sautéing 1 minced garlic clove, 1 teaspoon each chopped basil, parsley, chives, and thyme in butter.

33. With vodka sauce. Make mac and cheese Alfredo by sautéing 1 minced shallot, a pinch of red pepper flakes, and 1 cup of canned tomato puree in butter; before adding the cream, add 1/4 cup of vodka and simmer until the liquid has partially evaporated. Stir in 2 tablespoons each of mascarpone and chopped basil.

34. With walnuts and blue cheese. Toast 1/4 cup chopped walnuts and 1 tablespoon chopped sage in 1/2 tablespoon butter. Make mac and cheese Alfredo by adding 1/4 cup soft blue cheese with Parmesan cheese. Sprinkle with the nut mixture.

35. With pancetta and peas. Make mac 'n' cheese Alfredo by adding 1/2 cup frozen peas to the pasta during the last 3 minutes of cooking; sauté 2 ounces (60 g) of sliced ​​pancetta in butter before adding the cream. Sprinkle with chopped parsley.


36. Portioned in Spanish. Make mac and cheese Alfredo by tossing 1/2 teaspoon chopped thyme, 1/2 cup toasted diced chorizo, 1/2 cup grated Manchego cheese, and 1 beaten egg into the pasta; add all of the reserved cooking water to create a thin sauce. Divide among 4-6 small ramekins. Top with sliced ​​tomatoes or piquillo peppers and sprinkle with Manchego cheese. Brown under high heat.

37. With tortellini. Make mac and cheese Alfredo using a 8-ounce package of tortellini and only 1 cup heavy cream. Stir in 1/2 cup marinara sauce and a handful of chopped basil; add all of the reserved cooking water to create a thin sauce. Transfer to a greased baking dish. Top with 1/4 cup each of ricotta and shredded mozzarella. Brown under high heat.

38. With mushrooms and leeks. Make mac and cheese Alfredo with 2 tablespoons butter; sauté 1 sliced ​​leek, 3 cups sliced ​​mushrooms, and 1 teaspoon chopped thyme in the butter. Stir in 1/2 cup grated Havarti cheese and the reserved cooking water to make a thin sauce. Transfer to a greased baking dish. Sprinkle with 1/2 cup Havarti cheese and brown under high heat.

39. With chicken and sage. Make mac and cheese Alfredo by sautéing 2 tablespoons of chopped sage in butter. Pour in all of the reserved cooking water to create a thin sauce; stir in 1 1/2 cups of shredded cooked chicken. Transfer to a greased baking dish. Sprinkle with 1 cup of grated Comté cheese; brown under high heat.

40. Mac 'n' cheese changeover. In a large cast-iron skillet, fry 6 ounces (170 g) of sliced ​​Canadian bacon in butter, turning, until golden brown; spread in an even layer. Make mac 'n' cheese Alfredo using egg noodles; top with Parmesan, 1/2 cup homemade cream cheese, 2 beaten eggs, and all the reserved cooking water to make a thin sauce. Pour the pasta mixture into the skillet and bake for 15 minutes at 375°F (190°C). Let rest for 5 minutes, then invert onto a plate.

41. Mac and cheese with egg sauce.

230 g shells or other small pasta
3 tablespoons unsalted butter
2 large eggs
1 cup of concentrated milk
3 tbsp. grated mild yellow cheddar
A pinch of cayenne pepper
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup of the cooking water, discard the rest; toss the pasta with the butter until melted.

In a large saucepan, whisk together the evaporated milk, cheese, cayenne pepper, and 1/2 teaspoon salt. Cook over medium heat, stirring, until thickened, about 3 minutes. Add the pasta and cook, stirring, for 2 minutes, adding the cooking water to create a thick sauce.

42. With tuna and vegetables. Make mac and cheese with egg sauce by mixing 1 can of tuna (drained) and 1.5 cups of defrosted peas and carrots into the pasta.

43. "Cheesesteak". Make mac 'n' cheese with egg sauce, substituting 1 cup of cheddar for provolone cheese. Meanwhile, sauté 1 onion and 2 sliced ​​bell peppers in vegetable oil; stir in 8 ounces of shredded roast beef. Spoon onto a serving platter.

44. With salsa. Make mac and cheese with egg dip, substituting 4 oz. cream cheese for 1 cup cheddar; stir in 2/3 cup salsa. Top with crumbled corn chips.

45. With ham and corn. Make mac 'n' cheese with egg sauce, substituting 1 cup of cheddar with 4 ounces of cream cheese. Stir in 5 ounces of diced ham and 1 can of creamed corn. Sprinkle with chopped green onions.

46. ​​With sourdough bread. Toast 2 cups of fresh sourdough bread crumbs in 2 oz (55 g) of butter; season with salt, pepper, and chopped parsley to taste. Make mac and cheese with egg dip, substituting half the cheddar with Monterey Jack cheese. Sprinkle with 2 oz (60 g) of goat cheese and the toasted bread crumbs.

47. With Swiss cheese. Make mac 'n' cheese with egg dip, substituting 1 1/2 cups each of shredded Swiss cheese and caraway Havarti cheese for the cheddar. Top with crumbled bagel chips.

48. Gluten free. Toast 1/3 cup crumbled gluten-free dry rice cereal and 1 tablespoon chopped herbs in 1 tablespoon butter; stir in 1 tablespoon grated Parmesan cheese, salt, and pepper. Make mac and cheese with egg sauce using gluten-free pasta. Top with rice mixture.

49. Mini mac and cheese. Make mac and cheese with egg sauce using 3 eggs. Divide among 12 greased muffin tins. Sprinkle with 1/2 cup cheddar and bake for 12-15 minutes at 400°F (200°C), until puffed and golden brown.


50. With kale. Make mac and cheese with egg dip; stir in 2 cups of chopped cooked collard greens and hot sauce to taste. Top with crumbled graham crackers.