Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Three-Cheese Baked Mac and Cheese
- 2 Three-Cheese Baked Mac and Cheese
- 3 Easy Stovetop Creamy Mac and Cheese
- 4 Easy Stovetop Creamy Mac and Cheese
- 5 Ultra-Creamy Thanksgiving Mac and Cheese
- 6 Ultra-Creamy Thanksgiving Mac and Cheese
- 7 Southern Baked Mac and Cheese
- 8 Southern Baked Mac and Cheese
- 9 Buffalo Chicken Mac Skillet
- 10 Buffalo Chicken Mac Skillet
- 11 Truffle and Pancetta Mac and Cheese
- 12 Truffle and Pancetta Mac and Cheese
- 13 Mac and Cheese Stuffed Peppers
- 14 Mac and Cheese Stuffed Peppers
- 15 Bacon and Crumbled Mac and Cheese
- 16 Bacon and Crumbled Mac and Cheese
- 17 Vegetable-Loaded Mac and Cheese
- 18 Vegetable-Loaded Mac and Cheese
- 19 Mac and Cheese with Hot Dogs
- 20 Mac and Cheese with Hot Dogs
- 21 Garlic and Onion Mac and Cheese
- 22 Garlic and Onion Mac and Cheese
- 23 Mac and Cheese Stuffed Meatloaf
- 24 Mac and Cheese Stuffed Meatloaf
- 25 Baked Mac and Cheese with Ham
- 26 Baked Mac and Cheese with Ham
- 27 Mac and Cheese Patty Melts
- 28 Mac and Cheese Patty Melts
- 29 Stuffed Acorn Squash Mac and Cheese
- 30 Stuffed Acorn Squash Mac and Cheese
- 31 Greek Yogurt Creamy Mac and Cheese
- 32 Greek Yogurt Creamy Mac and Cheese
- 33 Panko-Parmesan Topped Baked Mac
- 34 Panko-Parmesan Topped Baked Mac
- 35 Dijon Mustard Gourmet Mac and Cheese
- 36 Dijon Mustard Gourmet Mac and Cheese
Three-Cheese Baked Mac and Cheese
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Check PriceThis is the mac and cheese that converts people who think they don’t like baked mac and cheese. The secret is using three different cheeses that each bring something special to the party—sharp cheddar for that classic tang, Gruyère for nutty depth, and fontina for the stretchiest, creamiest texture you’ve ever experienced. I make the sauce entirely on the stovetop, which means you’re already tasting creamy, dreamy mac before it even hits the oven.
The breadcrumb topping is non-negotiable in my house. I toss panko with melted butter and a little extra Parmesan, and it bakes up so golden and crunchy that my kids fight over the corner pieces. This is the one I bring to potlucks, the one I make for Sunday dinners, and the one my teenagers request for their birthdays instead of cake. Fair warning: you might never look at boxed mac and cheese the same way again.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook pasta according to package directions until al dente, drain and set aside.
- In a large pot, melt 4 tablespoons butter over medium heat, then whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk and cook, stirring constantly, until mixture thickens, about 5 minutes.
- Remove from heat and stir in cheddar, Gruyère, and fontina until melted and smooth.
- Season sauce with salt, pepper, and garlic powder, then fold in cooked pasta until well coated.
- Transfer mixture to prepared baking dish and spread evenly.
- Combine panko, melted butter, and Parmesan, then sprinkle over the top.
- Bake for 25-30 minutes until golden brown and bubbly, then let rest for 5 minutes before serving.
Easy Stovetop Creamy Mac and Cheese
Some nights you just need mac and cheese on the table in twenty minutes, and this stovetop version delivers without sacrificing that homemade taste. The game-changer here is adding a touch of cream cheese to your sauce—it creates this silky texture that clings to every noodle and stays creamy even after sitting for a few minutes. No flour, no fuss, just pasta, cheese, and pure comfort food magic.
I keep the ingredients simple so you can make this with whatever you already have in your fridge. It’s my go-to for busy weeknights when homework is piling up and everyone’s cranky before dinner. The best part? You can customize it however you want—stir in some frozen peas, top it with crispy bacon, or keep it pure and simple. My kids love that they can watch it come together in one pot, and I love that there’s barely any cleanup.
Ingredients
Method
- Cook pasta according to package directions until al dente, then drain and return to pot.
- Add butter and milk to the hot pasta and stir over medium-low heat until butter melts.
- Add cream cheese cubes and stir until completely melted and mixture is smooth.
- Remove pot from heat and add shredded cheddar cheese one cup at a time, stirring until fully melted.
- Season with salt, pepper, and onion powder, stirring to combine.
- Serve immediately while hot and creamy.
Ultra-Creamy Thanksgiving Mac and Cheese
Listen, I know turkey gets all the attention at Thanksgiving, but this is the dish that actually disappears first at my table. I make it extra indulgent with heavy cream and an obscene amount of sharp white cheddar, because if there’s ever a time to go all out, it’s the holidays. The addition of a little Dijon mustard and a pinch of nutmeg might sound fancy, but they just wake up all those cheese flavors and make everything taste more “expensive” without any extra effort.
I always bake this in a shallow casserole dish rather than a deep one because everyone deserves access to those crispy, cheese-encrusted edges. Make it the day before if you need to—just keep it covered in the fridge and add an extra ten minutes to the baking time. It reheats beautifully, though in my experience, there are rarely leftovers. This is the mac and cheese that makes people ask for the recipe, and I’m always happy to share because honestly, every Thanksgiving table deserves this level of creamy, cheesy perfection.
Ingredients
Method
- Preheat oven to 350°F and butter a 9x13-inch shallow baking dish.
- Cook pasta until just al dente, drain well, and set aside.
- In a large pot, melt 5 tablespoons butter over medium heat, then whisk in flour and cook for 2 minutes.
- Slowly whisk in milk and cream, stirring constantly until sauce thickens, about 6-8 minutes.
- Remove from heat and stir in white cheddar and Gruyère until completely melted.
- Add Dijon mustard, nutmeg, salt, pepper, and garlic powder, stirring to combine.
- Fold in cooked pasta until every piece is coated in sauce.
- Pour into prepared baking dish and spread into an even layer.
- Toss panko with melted butter and sprinkle evenly over the top.
- Bake for 30-35 minutes until top is golden brown and edges are bubbling, then let stand 5 minutes before serving.
Southern Baked Mac and Cheese
This is the mac and cheese that shows up at every church potluck and family reunion down South for good reason. The secret is using a combination of sharp cheddar and Colby cheese, plus a custard-style base made with eggs that sets up beautifully in the oven. You’ll get that golden, slightly crispy top layer that everyone fights over, while the inside stays impossibly creamy. I always make mine in a cast iron skillet when I can—it gives you even more of those crispy edges that make this version so addictive.
The key to getting that authentic Southern texture is not overworking your cheese sauce and baking it low and slow. Trust me, resist the urge to crank up the oven temperature. This isn’t a quick weeknight dinner, but it’s absolutely worth the time when you want to make something that’ll have your family asking for seconds before they’ve finished their firsts.
Ingredients
Method
- Preheat oven to 325°F and grease a 9x13 inch baking dish or cast iron skillet.
- Cook macaroni according to package directions until just al dente, drain and set aside.
- In a large bowl, whisk together eggs, milk, heavy cream, melted butter, salt, black pepper, and cayenne pepper.
- Add the cooked macaroni to the bowl and stir to coat with the egg mixture.
- Fold in 3 cups of cheddar cheese and 1.5 cups of Colby cheese, reserving the rest for topping.
- Pour mixture into prepared baking dish and top with remaining cheese.
- Bake for 45-50 minutes until the top is golden brown and the center is set.
- Let rest for 10 minutes before serving to allow the custard to firm up.
Buffalo Chicken Mac Skillet
Game day just got a whole lot better with this one-pan wonder that combines two crowd favorites into one incredible dish. I started making this when my kids went through their buffalo chicken phase, and now it’s requested at least twice a month. The beauty here is that everything cooks in one skillet, so you’re not dirtying half your kitchen, and you can have this on the table in about 30 minutes. The tangy buffalo sauce cuts through the richness of the cheese perfectly, and those little pockets of shredded chicken throughout make every bite satisfying.
I like to use rotisserie chicken to save time, but leftover grilled chicken works beautifully too. Don’t skip the blue cheese crumbles on top—even if you think you don’t like blue cheese, the small amount adds an authentic buffalo wing flavor that really ties everything together. Serve it with celery sticks on the side and you’ve basically got deconstructed buffalo wings in the coziest form possible.
Ingredients
Method
- Cook macaroni according to package directions, drain and set aside.
- In a large oven-safe skillet, melt butter over medium heat and whisk in flour, cooking for 1 minute.
- Gradually whisk in milk and cook until thickened, about 5 minutes, stirring constantly.
- Remove from heat and stir in sour cream, 2 cups cheddar cheese, and mozzarella until melted and smooth.
- Toss shredded chicken with buffalo sauce, then fold into the cheese sauce along with cooked macaroni.
- Top with remaining cheddar cheese and blue cheese crumbles.
- Broil for 3-4 minutes until cheese is bubbly and golden.
- Garnish with sliced green onions before serving.
Truffle and Pancetta Mac and Cheese
Okay, so this one is definitely for date night or when you want to impress guests—it’s restaurant-quality fancy but still has that comforting mac and cheese soul. The pancetta renders down and gets deliciously crispy, adding little bursts of salty, savory flavor throughout. A drizzle of truffle oil at the end (and please, just a drizzle—truffle oil is powerful stuff) elevates this from weeknight dinner to something you’d pay $24 for at a steakhouse. I use a blend of Gruyère and fontina cheese here because they melt like a dream and have sophisticated, nutty flavors that pair perfectly with the truffle.
The trick with truffle oil is adding it after cooking, never during, so you preserve that distinctive aroma. Start with less than you think you need—you can always add more, but you can’t take it away. This is my go-to for entertaining because you can assemble it ahead, keep it warm in the oven, and it looks absolutely stunning served in individual ramekins or a beautiful baking dish.
Ingredients
Method
- Preheat oven to 375°F and cook pasta according to package directions until al dente, drain and set aside.
- In a large oven-safe skillet, cook pancetta over medium heat until crispy, about 6-8 minutes, then remove and set aside.
- In the same skillet, melt butter and whisk in flour, cooking for 1-2 minutes.
- Gradually add warm milk and cream, whisking constantly until sauce thickens, about 5 minutes.
- Remove from heat and stir in Gruyère and fontina cheese until completely melted and smooth, season with salt and pepper.
- Add cooked pasta and half the pancetta to the cheese sauce, stirring to combine.
- Mix panko breadcrumbs with Parmesan cheese and sprinkle over the top, then add remaining pancetta.
- Bake for 15-20 minutes until golden and bubbly, then drizzle with truffle oil and garnish with fresh parsley before serving.
Mac and Cheese Stuffed Peppers
This recipe is my secret weapon for sneaking vegetables onto my kids’ plates without a single complaint! The bell peppers turn into edible bowls that get perfectly tender in the oven, and when you stuff them with creamy, cheesy mac and cheese, they become something truly magical. I love making these on Sunday nights because they reheat beautifully for school lunches throughout the week.
The key is to slightly undercook your pasta before stuffing – it’ll finish cooking in the peppers and soak up all those delicious flavors. I’ve found that using a mix of sharp cheddar and Gruyere creates the most incredible depth of flavor, and the cheese sauce gets wonderfully golden on top. Trust me, even your pickiest eater will be asking for seconds!
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Cook macaroni according to package directions until just shy of al dente, about 6 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden and bubbly.
- Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar cheese, Gruyere, garlic powder, salt, and pepper until smooth.
- Fold cooked macaroni into the cheese sauce until well combined.
- Arrange pepper halves in the prepared baking dish and fill each generously with mac and cheese mixture.
- Sprinkle panko breadcrumbs over the top of each stuffed pepper.
- Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and tops are golden brown.
Bacon and Crumbled Mac and Cheese
Everything is better with bacon, and this mac and cheese proves it beyond any doubt. I created this recipe after my sister challenged me to elevate basic mac and cheese for a potluck, and it was gone in minutes. The smoky, salty bacon pieces get mixed right into the cheese sauce and sprinkled on top for maximum crispy goodness in every single bite.
What really sets this apart is cooking the bacon until it’s extra crispy, then using a bit of that bacon fat to make your roux – it adds an incredible savory depth you just can’t get any other way. The panko breadcrumb topping mixed with more bacon crumbles creates this amazing crunchy contrast to the creamy pasta underneath. Fair warning: you might want to double the batch because it never lasts long at my house!
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Cook bacon in a large skillet until very crispy, then drain on paper towels and crumble into pieces.
- Cook macaroni according to package directions until al dente, drain, and set aside.
- In a large pot, melt butter with 2 tablespoons of reserved bacon fat over medium heat. Whisk in flour and cook for 2 minutes.
- Slowly pour in milk and cream, whisking constantly until mixture thickens, about 6-7 minutes.
- Remove from heat and stir in cheddar cheese, gouda, Dijon mustard, salt, and pepper until completely melted and smooth.
- Fold in cooked macaroni and three-quarters of the crumbled bacon until evenly distributed.
- Pour mixture into prepared baking dish and spread evenly.
- Mix panko breadcrumbs with remaining bacon crumbles and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and golden brown on top. Garnish with fresh parsley before serving.
Vegetable-Loaded Mac and Cheese
This is the mac and cheese I make when I want to feel like a superhero mom who’s nailing both comfort food AND vegetables in one dish. The genius here is finely chopping the veggies so they blend seamlessly into the cheese sauce – my kids don’t even realize they’re eating broccoli, carrots, and cauliflower! The vegetables actually make the sauce creamier and add natural sweetness that perfectly balances the sharp cheese.
I like to roast the vegetables first before mixing them in because it concentrates their flavors and removes excess moisture that could make your sauce watery. The result is a vibrant, nutrient-packed mac and cheese that tastes every bit as indulgent as the classic version. It’s become my go-to for playdates because I know every kid is getting a solid serving of veggies without the usual dinnertime battles.
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Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish. Toss broccoli, cauliflower, and carrots with a drizzle of olive oil, spread on a baking sheet, and roast for 15 minutes until tender.
- Cook macaroni according to package directions until al dente, adding frozen peas during the last 2 minutes of cooking. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until paste forms.
- Gradually add milk, whisking constantly, and cook until sauce thickens enough to coat the back of a spoon, about 7 minutes.
- Remove from heat and stir in white cheddar, Monterey Jack, and half the Parmesan until melted and creamy.
- Add garlic powder, onion powder, salt, and pepper, then fold in the roasted vegetables.
- Combine cheese-vegetable sauce with cooked macaroni and peas, mixing until everything is evenly coated.
- Transfer to prepared baking dish and top with breadcrumbs mixed with remaining Parmesan cheese.
- Bake for 25-30 minutes until bubbly around the edges and golden brown on top. Let rest 5 minutes before serving.
Mac and Cheese with Hot Dogs
This is the recipe that turns dinner into a celebration for kids everywhere! There’s something magical about combining two childhood favorites into one glorious dish. I love making this on busy weeknights when I need something that’s guaranteed to get eaten without complaints. The hot dogs get perfectly caramelized if you take an extra minute to brown them in the pan first—it adds so much more flavor than just stirring them in raw.
What really sets this apart from just dumping hot dogs into boxed mac is the quality of the cheese sauce. We’re building a real béchamel here, so you get that silky, cling-to-every-noodle texture that makes homemade mac and cheese worth the extra effort. And here’s my secret: use a good quality hot dog, not the cheapest ones. The flavor difference is noticeable, and since they’re starring alongside your beautiful cheese sauce, they deserve to shine.
Ingredients
Method
- Cook macaroni according to package directions until al dente, drain and set aside.
- In a large skillet over medium heat, brown the sliced hot dogs for 3-4 minutes until slightly caramelized, then remove and set aside.
- In the same pot you cooked the pasta, melt butter over medium heat and whisk in flour, cooking for 1-2 minutes to create a roux.
- Gradually whisk in milk and continue whisking until the sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar and mozzarella cheese until completely melted and smooth.
- Add salt, pepper, and garlic powder, then fold in the cooked macaroni and hot dog slices.
- Serve immediately while hot and creamy, or transfer to a baking dish and bake at 350°F for 15 minutes for a crispy top.
Garlic and Onion Mac and Cheese
If you’ve ever thought mac and cheese was missing something savory and sophisticated, this is your answer. The combination of caramelized onions and roasted garlic transforms this comfort food classic into something you’d be proud to serve at a dinner party. I started making this version after I had some leftover caramelized onions from burgers, and now I make those onions specifically for this dish. They add a subtle sweetness that plays beautifully against the sharp cheddar.
The key is patience with your aromatics—don’t rush the onions, and definitely roast your garlic instead of just sautéing it. Roasted garlic becomes mellow and almost buttery, melting right into the cheese sauce without any harsh bite. My husband, who usually thinks of mac and cheese as “kid food,” asks for this one regularly. It’s creamy, it’s grown-up, and it still scratches that comfort food itch perfectly.
Ingredients
Method
- Preheat oven to 400°F, cut the top off the garlic head, drizzle with olive oil, wrap in foil and roast for 35 minutes until soft and golden.
- While garlic roasts, heat 1 tablespoon butter and olive oil in a large skillet and cook sliced onions over medium-low heat for 25-30 minutes, stirring occasionally, until deeply caramelized.
- Cook macaroni according to package directions until al dente, drain and set aside.
- Squeeze the roasted garlic cloves from their skins and mash into a paste.
- In a large pot, melt 4 tablespoons butter over medium heat, whisk in flour and cook for 2 minutes.
- Gradually whisk in milk and bring to a simmer, stirring until thickened, about 6 minutes.
- Remove from heat and stir in roasted garlic paste, cheddar, and Gruyere until melted, then add salt, pepper, and nutmeg.
- Fold in cooked macaroni and caramelized onions, transfer to a greased 9x13 baking dish, top with panko breadcrumbs, and bake at 350°F for 20 minutes until golden and bubbly.
Mac and Cheese Stuffed Meatloaf
Talk about a showstopper! The first time I sliced into this at the dinner table, my kids actually cheered. You get all the cozy, nostalgic vibes of meatloaf, but when you cut into it, there’s a molten core of creamy mac and cheese running through the center. It’s like a hug from the inside out. This is my go-to when I want to make something that feels really special without spending hours in the kitchen.
The trick to success here is making sure your mac and cheese is thick enough that it won’t leak out everywhere—you want it creamy but not soupy. I also recommend letting the meatloaf rest for a good ten minutes after it comes out of the oven. This helps everything set up so you get those perfect, Instagram-worthy slices with the mac and cheese center staying put. Fair warning: there will be requests for seconds, so you might want to make two.
Ingredients
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cook macaroni until al dente, drain and set aside. Make cheese sauce by melting butter, whisking in flour, then milk until thickened, and stirring in 2 cups cheddar cheese until smooth. Mix with macaroni and let cool slightly.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup ketchup, mixing until just combined.
- On the prepared baking sheet, pat half the meat mixture into a 10x8 inch rectangle.
- Spoon the mac and cheese down the center lengthwise, leaving 2 inches on each side, and sprinkle with remaining 1/2 cup cheddar cheese.
- Place remaining meat mixture on top and seal the edges completely, shaping into a loaf.
- Mix remaining 1/4 cup ketchup with paprika and brush over the top of the meatloaf.
- Bake for 55-60 minutes until internal temperature reaches 160°F, then let rest for 10 minutes before slicing to serve.
Baked Mac and Cheese with Ham
This is my go-to recipe when I need to stretch leftover holiday ham into a meal that feels like a warm hug. The salty, smoky ham plays beautifully against the creamy cheese sauce, and baking everything together creates those crispy, golden edges that everyone fights over. I love that this transforms mac and cheese from a side dish into a complete, protein-packed dinner that actually keeps my kids full until bedtime.
The secret here is using a combination of sharp cheddar for flavor and Gruyère for that luxurious, stretchy texture. Don’t skip the breadcrumb topping—it adds the perfect crunch that makes this feel restaurant-worthy. I make this at least once a month, and it’s become such a family favorite that my youngest now requests it for her birthday dinner instead of cake!
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook macaroni according to package directions until al dente, drain and set aside.
- In a large pot, melt 4 tablespoons butter over medium heat, then whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar and Gruyère until melted and smooth.
- Add garlic powder, salt, and pepper, then fold in cooked macaroni and diced ham.
- Pour mixture into prepared baking dish and spread evenly.
- Combine panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and golden brown on top, then let rest 5 minutes before serving.
Mac and Cheese Patty Melts
When I first made these, my husband thought I’d lost my mind—until he took the first bite. This genius mashup turns leftover mac and cheese into crispy, golden patties that get sandwiched between buttery toasted bread with extra cheese. It’s the ultimate comfort food crossover, and honestly, I sometimes make a double batch of mac and cheese just so I have leftovers to transform into these beauties the next day.
The trick is to chill your mac and cheese really well so the patties hold together when you pan-fry them. I love adding caramelized onions to mine because they bring a subtle sweetness that cuts through all that cheesy richness. These are perfect for lunch or a fun dinner that’ll have your kids talking about it for weeks. Fair warning: once you make these, you’ll never look at leftover mac and cheese the same way again!
Ingredients
Method
- In a skillet over medium heat, melt 1 tablespoon butter and cook sliced onions with a pinch of salt until caramelized, about 15 minutes, then set aside.
- Mix chilled mac and cheese with beaten egg and panko breadcrumbs, then form into 4 patties about 1/2-inch thick.
- Heat vegetable oil in a large skillet over medium-high heat and cook patties for 3-4 minutes per side until golden and crispy, then set aside.
- Spread mayonnaise on one side of each bread slice.
- Assemble sandwiches with mayo-side out: bread, Swiss cheese, mac and cheese patty, caramelized onions, another slice of Swiss, and top bread slice.
- Melt remaining butter in the skillet over medium heat and cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted.
- Cut in half and serve immediately while hot and crispy.
Stuffed Acorn Squash Mac and Cheese
This recipe makes me feel like I’m getting away with something, because it looks so fancy and impressive, but it’s actually incredibly simple. The natural sweetness of roasted acorn squash is the perfect complement to rich, creamy mac and cheese, and serving it in the squash halves turns an ordinary weeknight dinner into something Instagram-worthy. I started making this when I wanted to add more vegetables to our meals without hearing complaints, and it worked like a charm—the kids don’t even notice they’re eating squash!
The key is roasting the squash until it’s tender and slightly caramelized before stuffing it with the mac and cheese. I like to scoop out some of the cooked squash and mix it right into the cheese sauce for extra creaminess and a gorgeous golden color. Top it with some crispy panko and pop it under the broiler for a minute, and you’ve got a dish that’s equally at home at a family dinner or a holiday gathering. Plus, the squash bowls mean fewer dishes to wash, which is always a win in my book!
Ingredients
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush cut sides of acorn squash with olive oil, season with salt and pepper, and place cut-side down on baking sheet.
- Roast squash for 35-40 minutes until tender and caramelized, then flip and set aside.
- While squash roasts, cook macaroni according to package directions until al dente, drain and set aside.
- In a saucepan, melt butter over medium heat, whisk in flour and cook for 1 minute.
- Gradually add milk, whisking constantly until sauce thickens, about 4-5 minutes.
- Remove from heat and stir in cheddar cheese, Parmesan, thyme, salt, and nutmeg until smooth.
- Scoop out about 1/4 cup of cooked squash from each half and mix into cheese sauce, then fold in cooked macaroni.
- Divide mac and cheese among the four squash halves, sprinkle with panko breadcrumbs.
- Return to oven and broil for 2-3 minutes until breadcrumbs are golden brown, then garnish with fresh parsley and serve.
Greek Yogurt Creamy Mac and Cheese
If you’re looking for that ultra-creamy texture without all the heavy cream, this is your recipe. The Greek yogurt adds an amazing tang that cuts through the richness of the cheese while keeping everything silky smooth. I love making this on busy weeknights because it comes together in one pot, and honestly, my kids can’t even tell it’s a lighter version—they just devour it. The secret is adding the yogurt at the very end after you’ve taken the pot off the heat, so it doesn’t curdle.
This recipe works beautifully with sharp cheddar, but I’ve also mixed in some Gruyère when I’m feeling fancy. The protein boost from the yogurt makes me feel a little less guilty about second helpings, too. It reheats like a dream, which is rare for mac and cheese, so leftovers actually stay creamy instead of turning into that dried-out mess we’ve all experienced.
Ingredients
Method
- Cook macaroni according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, melt butter and whisk in flour, cooking for 1-2 minutes until golden.
- Gradually whisk in milk and continue whisking until sauce thickens, about 5 minutes.
- Remove pot from heat and stir in shredded cheddar cheese until completely melted.
- Stir in Greek yogurt, garlic powder, salt, and pepper until smooth and well combined.
- Add cooked macaroni to the sauce and stir until evenly coated, then serve immediately.
Panko-Parmesan Topped Baked Mac
There’s something irresistible about that golden, crunchy top layer on baked mac and cheese, and this version absolutely nails it. The panko breadcrumbs get toasted with butter and Parmesan before going on top, which creates this incredible texture contrast with the creamy pasta underneath. I make the breadcrumb mixture while the mac is baking, then broil everything for just a couple minutes at the end—that’s the trick to getting it perfectly crispy without drying out the cheese sauce.
This is my go-to when I’m feeding a crowd or bringing a dish to a potluck because it looks impressive and stays warm in the baking dish. The cheese sauce uses a simple roux base, so it’s stable enough to sit out during dinner without breaking. I’ve even made this the night before and kept it in the fridge unbaked, then just popped it in the oven when guests arrived. Total mom win.
Ingredients
Method
- Preheat oven to 350°F and cook macaroni according to package directions until al dente, then drain.
- In a large pot, melt 3 tablespoons butter over medium heat, whisk in flour, and cook for 2 minutes.
- Gradually add milk while whisking constantly until sauce thickens, about 6-8 minutes.
- Remove from heat and stir in cheddar and mozzarella cheeses, salt, and pepper until melted and smooth.
- Combine cooked macaroni with cheese sauce and transfer to a greased 9x13-inch baking dish.
- In a small skillet, melt remaining 1 tablespoon butter and toast panko with Parmesan until golden, about 3 minutes.
- Sprinkle panko mixture evenly over mac and cheese and bake for 25 minutes until bubbly.
- Turn oven to broil and cook for 2-3 minutes until top is golden brown and crispy, watching carefully to prevent burning.
Dijon Mustard Gourmet Mac and Cheese
This is the mac and cheese I make when I want to remind myself that I’m an actual adult with sophisticated taste buds. The Dijon adds this subtle sharpness that makes the cheese flavors pop without being overpowering or tangy in an obvious way. It’s one of those ingredients that people can’t quite put their finger on, but everyone always asks what makes it taste so good. I use a combination of sharp white cheddar and fontina for a more complex flavor that pairs beautifully with the mustard.
Don’t skip the pinch of cayenne—it sounds like it’ll make it spicy, but it just adds warmth and depth. This recipe is fancy enough for a dinner party but still comforting enough that the kids will eat it (though they might not appreciate the nuance quite yet). I love serving this with a simple green salad and some crusty bread to soak up any extra sauce.
Ingredients
Method
- Cook pasta according to package directions until al dente, drain well, and set aside.
- In a large pot over medium heat, melt butter and whisk in flour, cooking for 2 minutes until it forms a paste.
- Slowly pour in milk while whisking constantly until mixture is smooth and begins to thicken, about 5-7 minutes.
- Reduce heat to low and stir in white cheddar and fontina cheeses until completely melted and smooth.
- Whisk in Dijon mustard, salt, black pepper, and cayenne pepper until well incorporated.
- Add cooked pasta to the cheese sauce and stir gently until every piece is coated, then serve hot.
