Home-Style Macaroni and Cheese Recipe

Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain). I used light cream cheese instead of regular and skim milk, and a combo of Swiss and Monterey Jack cheeses (4c total) instead of all cheddar. I also used white pepper (¾ tsp) and a generous swirl of siracha instead of black pepper and hot sauce (the cheese I used was white). The topping could be reduced to 1.5c bread crumbs (I used Panko) with 3 tbsp butter and fresh parsley. I omitted the jalapeno (for kids, although I'll use for adults in the future) also used a bit more Dijon (2tbsp for the double recipe). Even with my "healthier" changes, this recipe was delicious and raved about. Oh, and I made the cheese/macaron mixture a day ahead and run added the tipping and baked for 1h at 325 degrees before serving in a 9x13in disposable aluminum pan. Will definitely make again soon. Thanks!!

I’ve made this twice. The first time was as written, with Tillamook cheddar blend. It was just OK. None of us liked the crumb topping. It dominated the flavor and seemed to dry out the macaroni. The second time is why it now has 5 stars. I used Tillamook sharp cheddar and instead of the crumb topping I added a sprinkling of sharp cheddar but the sprinkle of smoked paprika over that was the game changer! I baked it covered for about 20 minutes, then for 5-7 minutes uncovered. Letting it sit for about 5 minutes after thickened the sauce beautifully but kept it creamy. AMAZING!!!

I really like this recipe and so does my family. Basic recipe works well, however, I did make some changes. My husband didn't care for the "mustard flavor" so now I leave it out. Not a fan of hot sauce or jalapenos, so left that out too. And also use a full box of macaroni (12 oz.) because recipe does make a ton of sauce. The cream cheese really makes it creamy and I vary the other cheeses depending on what I have on hand. I make it ahead and do the final heating in a crock pot which gives it a nice bottom crust. Obviously doesn't have the nice crust on top this way, but that can be remedied by baking the crumbs on a cookie sheet and then adding before serving. So I guess I'm basically saying this recipe is very adaptable to individual tastes and equipment.

This is my go to recipe for Mac and Cheese. I've been using it for a few years now because it does not use processed cheese. I now add onions and garlic to the butter and saute until translucent. Sometimes we add ground beef, chopped ham, smoked sausage, andouille sausage... whatever we have handy. Peas and tuna are good too! I also double the recipe because my husband and son take it for lunch the next day or we have the grandsons in town and they can power through some Mac and cheese.

Good recipes! Had to compromise a bit. Doubled the recipe. Mixed breadcrumbs w ground Thyme -didn’t have fresh parsley. Used smoked paprika. Used three cheese Mexican blend and some sharp cheese after adding cream cheese. Had no canned jalapeños so I put 2-3 tablespoons of chopped jalapeños from a jar into sauce. Had no Dijon mustard -used Boars Head Holandaise made with green white, yellow peppercorns. No hot sauce - used cayenne pepper per taste. Added 1/2 - 1/3 cup of real bacon bits. Two whisked eggs. So much sauce! Only used 2.5 - 2.75 cups of cheese. Next time I will use more than one dish if doubling. NOTE:Baked in our multi-use convection oven (purchased from Amazon). If using a countertop device like this other than your installed oven, which automatically adjusts temp for convection, start at lower temp. I baked at 350 degrees for ten minutes initially. Baked for five minutes, added the breadcrumb mixture and then baked another five minutes. I cannot use aluminum foil in my external oven which is why I waited to add topping last. It was done! Tastes great. Could have added more cayenne and/or jalapeños as it was not spicy. Better flavor next day! Would use a sharp cheddar topping next time although my husband liked it! Thank you for this recipe! I love this site!

This is DeeeeeLISH! I did double the recipe, but this is so rich, we'll be eating it for days--might try fried mac n chez bites with the leftovers. Only a couple of changes--mustard powder for Dijon, smashed crackers instead of bread crumbs, covered with foil for 20 minutes, then broiled, uncovered, for 3 or 4. And used a bigger pan than 9x13, of course. You've made my family SO Happy!!!

Best Mac & Cheese I've ever made! I used 1 fresh jalapeno pepper, removed all seeds (instead of canned jalapeno) and added 2 cloves of garlic, finely minced the pepper and garlic together and cooked in the butter before adding flour. I will be using this as my new go to recipe for Mac & Cheese!

DELICIOUS. I used 13 oz of elbow macaroni, 1/4C candied jalapenos instead of canned, and six shakes of hot sauce. Didn't take a lot of time. Just a hint of spiciness. I don't keep milk on hand, so I subbed 12oz condensed with the rest reconstituted. A keeper

This is definitely enough sauce for a lb of elbow macaroni. I used a Mexican cheese blend because that’s what I had in hand, subbed hot green chilies for the jalapeño. Oh yeah, and added a lb of crispy bacon bits. Delicious.

I used one pound of pasta and doubled the amount of sauce. I used a heaping tablespoon of the diced green chilies in place of the jalapeño peppers. I went light on the 3 dashes of hot sauce. I will definitely make this again. It was a nice consistency, not dry, and a good flavor.

Great base recipe that can be added upon. I used a cup of chopped roasted pablano (instead of jalapeno) and half a cup of chopped sauteed onion. I omitted the Dijon and hot sauce because I did not have any- didn't miss them. Great flavor, just had a little too much flour-y taste for me (the rue seemed quite thick). I definitely recommend doubling the pasta or halving the sauce!

Dry.

Super simple and so satisfying.

Perfect!

Meatless Monday done right! Added tomatoes for extra colour and yum! Thanks for a great recipe!

I made the recipe as written and it was very tasty. The hot sauce and jalapenos gave it a little kick, but not overwhelming in any way. However, I would cut the bread crumb topping in half. I do wish the cheese sauce would stay creamy as it sits, but I will definitely make this again.

I unfortunately believed the reviews that said there was enough sauce for a pound of macaroni noodles, it was too dry. I was snowed/iced in so I had to make 2 subs: sour cream for cream cheese and green chilies for jalapeños- I’m sure using both gave it a stronger flavor. I’ll try this again using the correct ingredients and quantities.

Best baked mac and cheese! I used crushed ritz crackers because I didn't have bread crumbs and it was delicious. Everything else I kept the same. This is my new favorite for baked mac n cheese.

I doubled this (plus a little extra noodles) and used extra large elbow macaroni. Also improvised a bit with the bread crumb topping with some other seasonings, but I kept the sauce recipe pretty close to what was listed. This was a huge hit with friends and family! So good I'll be making it again!

I added a bit more hot sauce. Was very good