When it comes to homemade mac and cheese, only the cheesiest will survive! Here are the finest offerings that will wow your taste buds, and thrill your eyes when you see just how melty and cheesy they come out.
As they say, always strive for perfection, and why not start off with this creamy macaroni and cheese that gets it right the first time. Made with a delectable mix of two types of cheddar cheese so you know that this is going to add a few layers of depth to the flavor.
Baking your macaroni and cheese is one way to make sure that it comes out bubbly, with perfectly cooked noodles. This not only has cheese baked into it, but suggests that you top it off with additional shredded cheese so that you are getting a cheese overload.
This recipe attempt to replicate the mac and cheese you get from Outback Steakhouse, so you can enjoy it at home without the need to order a steak dinner in order to get it. The secret is Velveeta, which gives you the proper melty cheese texture and intense cheese flavor.
If you’ve never used Greek yogurt in your macaroni and cheese, it’s the perfect time to start. It gives it another level of creaminess and also adds to the flavor. Monterey Jack cheese lends its particular flavor so this comes out tasting amazing.
Using ditalini pasta is a definite must for this mac and cheese and it will give the dish a different look and texture when you eat it. Bake up this dish and you’ll be getting a serious dose of comfort food anytime you need it.
They’ve perfectly left out the “and” in this recipe because it is based on a mac and cheese recipe they discovered in a book about Scotland. But really it’s macaroni and cheese, made in a way that makes it ultra creamy and cheesy.
Here they’re using orecchiette pasta, a good choice for holding onto the cheesy sauce that surrounds each noodle. Shredded cheddar cheese is all that’s needed to make this dish, and panko breadcrumbs give it a nice bit of crunch to add contrast to the soft pasta.
This recipe was pulled from a book that dates back to the 1800’s, and boy did they know how to make a killer mac and cheese back then. It’s a pretty standard recipe that produces amazing results and is sure to satisfy.
When you want a different flavor profile for your macaroni and cheese one way to make it happen is to use a flavorful type of cheese. Here they’re using smoked cheddar, so the smokey flavor comes through with the dish, making this a truly scrumptious sensation.
If you’re looking to keep things a bit healthier, you can always add in a serving of vegetables to your mac and cheese, without compromising the taste. They’ve combined cauliflower and butternut squash which only adds to the creaminess of the meal.
Bacon is one way to make your make and cheese have a savoriness to it that it otherwise wouldn’t. They’re using smoked cheddar cheese so you’ll get a smokey flavor combined with the bacon flavor for a mind-altering mac and cheese you’ll come back to again.
Why stop at one when you can put four different cheeses into your mac and cheese and create something really special. Here’s the rundown of cheeses: Havarti, Parmesan, and two types of Cheddar cheese. Your taste buds will thank you for this one!
Stovetop mac and cheese works when you don’t feel like using the oven, and even when you’re out camping and don’t have access to an oven. They go a bit fancy on this one with the use of creme fraiche and minced garlic but it works wonders on the palate.
Technically this isn’t from scratch because you’re using pre-made noodles, but other than that it’s not out of the box, and includes just the essential ingredients to come out perfect every time. No need to reach for the blue and yellow box anymore!
Using smoked gouda cheese gives this recipe an unfair advantage over the others. Not only does it crank of the flavor but also gives this a different texture than you’ll find with a recipe that uses cheddar cheese. We’d cite them but all’s fair in love and mac and cheese.
Whether or not you’re a fan of Trisha Yearwood’s music, you’ll definitely be a fan of her macaroni and cheese. That’s because it doesn’t just taste great, it’s super easy to make because she uses everyone’s favorite kitchen appliance: the slow cooker.
This is a pretty fancy dish, but essentially it’s macaroni and cheese. The use of Parmesan, Feta, and Cheddar mean that you’ll be getting a rich cheesy blend with each bite. There’s even cream cheese used to give this the creaminess you’re craving.
Here’s a classic mac and cheese that you bake for the perfect end result. They say you can choose between Cheddar or Swiss, so why not shake it up and go with the one you haven’t used in a while?
Making this dish in the slow cooker means it will come out right without having to babysit the oven or the stovetop. Adding in bacon makes it a sure winner with anyone looking for a savory flavor on top of the cheesiness.
Truffle cheese gives ordinary macaroni and cheese a serious upgrade. This is the kind of dish you can serve up with a fancy main dish, providing a sense of exquisiteness mixed with blue-collar down-to-earth realism.
Here’s the mac and cheese recipe to go with when you want to have a crunchy top to it. They didn’t skimp on the cheese, and this will be plenty creamy enough, and the use of Cheez-Its for the topping is pure genius.
You can add a new aspect to your mac and cheese by including roasted red pepper in it. This will give it an amazing new flavor without making it too spicy, as these are roasted red bell peppers, so it adds more of a sweetness to it, and makes it creamier.
Pumpkin makes a great addition to macaroni and cheese because it’s soft texture simply smoothes out the dish further, and you’ll get the unmistakable taste of pumpkin included with each bite. Try serving this up in the fall when pumpkins are all the rage.
No need for four cheeses on this one, they’re getting the job done with just two. Cream cheese and cheddar cheese are the order of the day for this dish, and that’s going to make sure that it comes out super creamy, but also super cheesy and delicious.
Maybe it’s the fusilli pasta she’s using, or the panko breadcrumbs, or the two kinds of cheese, but this is a mac and cheese recipe that you’ll want to add to your rolodex of recipes. It’s all done on the stovetop, so no baking required.
She’s left you to guess which ingredient is the secret ingredient, but it would appear that it’s the evaporated milk since all of the other ingredients are pretty typical. The evaporated milk will definitely give this the right taste, texture, and creaminess.
Go all in with this Crock Pot dish that actually uses sour cream as one of the ingredients. This will of course make it creamier, but will also add to the flavor. You’ll also be getting massive cheese flavor from the condensed cheddar cheese soup.
We love this mac and cheese recipe because it uses coconut milk, which gives it a thick, creamy texture and lots of flavor. The combination of mozzarella and cheddar cheese is a knockout, and good serving of butter insures that this will taste great.
Greta knows a thing or two about macaroni and cheese, as is evidenced by this impressive display of gooey cheese. The use of Muenster is a great choice, and not something you’ll find in many recipes, and it’s just one of four cheeses she’s using.
Keeping things simple is nice, and this creamy mac and cheese comes out of the oven baked to perfection and ready for you to dive in. The ingredients list may not be extensive, but that doesn’t take anything away from the flavor.
Anytime you want to increase the creaminess of a dish, go with butternut squash and you’ll be getting a serving of vegetables at the same time. It cooks up so soft and blends up so creamy that it gets lost in this dish but the flavor and creamy texture remains.
Alright so if you want to eat your mac and cheese and not do major damage to your waistline, this is the one to choose. It still comes out cheesy and irresistible, but it’s made with low-fat and light dairy products so you’ll be saving yourself some calories.
When you’re looking for a mac and cheese that’s ready for the big time and can be served up at a family function or other event, go with this one. It comes out looking like it was pulled from a restaurant menu picture and taste as good as it looks.
The challenge for vegan chefs is making a mac and cheese that doesn’t use any actual cheese. In this recipe you’ll be amazed that no cows were used in the creation of this dish, and all ingredients are from non-animal sources with no animal by-products used.
We may have saved the best for last, or at least the cheesiest for last. This uses a combination of gruyere, mozzarella, mascarpone, and parmesan for perhaps the richest and cheesiest mac and cheese we’ve tasted. Truffle oil only makes this even more unbelievable.
You may also love our homemade dill refrigerator pickles