(Yes, I know I could halve the recipe, but math is not my strong suit. Cheddar cheese is for the most part colored with ‘annato’ which does nothing for the flavor (at least nothing easily distinguishable – probably there are people who know the difference in a blind taste test, but I am not one of them (: ) I use the whey for drinking and fermenting/soaking. So I’m going to make this for him this weekend and see how it measures up to his favorite…should be good for a laugh or two…at least I know I’ll love it! If you want to do it any earlier, just freeze it and then thaw it overnight in the fridge before baking. Yes, it is amazing. There are not many long-term studies. THIS WAS WONDERFUL! Even the pickiest eater among us liked it. Just one note, definitely worth the wait to reheat this in the oven instead of the microwave as the bread on top goes chewy. Also, prior to mixing with pasta, I tasted (and tasted and tasted) the cheese sauce, and the subtle flavor of cayenne, nutmeg with the cheeses was *awesome. Everything came out well and I received many compliments. Do you have any tips for baking it in there? We used 8 oz. I make mine with shredded prociutto & thinkly chopped spring onion which adds real depth to the taste (not to mention the occassional crunch which is lovely). I wanted to add this comment today for other readers that may have a milk allergy! I find this dish to be very simple. 4 1/2 half cups (about two quarters of 18 ounces) grated sharp white cheddar cheese Can I make this in advance and freeze it? BUT what are your recommendations for reheating?? I didn’t like the looks of it with the bread cubes. The other went into the freezer. I am happy to have leftovers for a couple of days (although I doubt it will last that long!). Bacon Cheese and Spinach Quiche Ingredients. It’s the only mac & cheese recipe I ever make. i just made this tonight. We still had three dinner’s worth of mac-and-cheese, or a full six servings. Hi Jen — I don’t remember which one I used the day I posted this, but I have done it each way since and both are lovely. As I like to enjoy guests instead of being trapped too long in the kitchen making cheese sauce, any thoughts on making the sauce a couple hours ahead of time, then assembling and baking later? Comfort food…. I didn’t add anything into the Mac n cheese and ended up craving some more variety. The pasta is a wider tube so each piece was like a pocket of melted cheese sauce. I am going to be making this for a crowd on Saturday and was thinking of making 1.5x the recipe. Be sure to use the Gruyiere as it makes the cheese more silky and melts so nicely. Just made this and it was insanely good. Thanks for your help! Love this recipe! I make with a combo of cheeses (Dubliner and muenster last time). Uh, yum. Use what you can get in similar weights and I’m sure it will be delicious. So, I boiled another quarter cup of macaroni, and ended up with an unfortunately dry mac and cheese dish. Does it there need to be some thaw time? I HAVE DONE IT WITH GRUYERE AS WELL AND THAT IS ALSO AMAZING. Amazing! You hit on the $1M issue. Super sharp. I do prefer fresh breadcrumbs on top and my trick for buttery ones is to throw a stick of frozen garlic parsley bread in the blender and blitz- perfect. for years. I have really been enjoying your blog! ), and five cheeses, but oh my goodness. P.S. It was worth every penny to spring for the good cheese. One question… what is the best way to reheat it? This is my new go-to mac and cheese. Bake meat and cheese sliders uncovered at 350 degrees. And I also had to make something a 2 and 5 year old would eat? I made this last night, threw it in the fridge for 12 hours covered in foil, and in the morning, sprinkled on the cheese and bread topping (challah bread) and baked it. If frozen, what’s the cook time? I have been searching for someone who does mac and cheese the way my family did which sounds similar to yours – swiss cheese, chunked up but not made into a sauce, whole canned tomatoes, sort of crushed up and macaroni. I have been making this Mac and cheese for years but was curious what milk you used. Due to the lengthy production process, prosciutto is not cheap and costs approximately $13-15 per pound at Costco. Anyone got any ideas why? This was the first time I had made this dish but I have to agree it was the best mac n’ cheese I’d ever had. Not interested in going on an all-mac, all-the-time diet this week, but wishing to try the recipe at last, I halved it and guess what? There were no leftovers and most people had two or three helpings. Macaroni and cheese is a good Southern dish, I so have to make this. this was a great recipe. Thank you for another wonderful recipe! I made this last night for 4 people….and only had a little left over….we kept going in for more and more and then some more. For years now I’ve been adding a couple of blanched, chunked fennel bulbs; it cuts the richness and adds a juicy contrasting texture and flavor. Lycra, shmycra – mac and cheese is serious business and I’m in the business of being serious – pass it over here. Great minds! I tend to cheap out on the cheddar and get the “sharp” store brand, cabot or kraft (you know, the type of cheese which is shelved by the butter rather than by them fancy cheeses). I made a doubled recipe for a friends memorial/shiva and it was hoovered in no time! Maybe soft bread has a different texture, but my guest and I didn’t think it added anything. Don’t know why this posted twice! Thanks for the recipe! Reheating. I see mac and cheese in our future! Ahh, sweet memories :), I’m not a huge mac and cheese fan, but I’ve had this and it is awesome. Really delicious and always a huge hit. I made Alton Brown’s yesterday and it was awful – grainy and odd and not good eats. the cheddar gruyere combo is”perfect” in my opinion. For those wondering, a pound of macaroni is roughly two dry measuring cups full. My 14 year old son made it without any help from me. Ah, well – it was delicious in any case, and knowing that I like it with twice the pasta (really, half the cheese) just saves me money (and means that I can buy the good cheese). It turned out amazing! Pour the melted butter into the bowl with the bread, and toss. I made this tonight (half the recipe) with cheddar, parm, and havarti. seriously. Thank you! Then…we went to Door County, WI for the weekend…and bought a block of 6 yr aged white cheddar. I made this recipe and it was quite delicious!!! Any recommendations for bake time when frozen? Not a Prime Member? Any suggestions? I think I like with a sprinkle of Parmesan on top better than without. I think any kind of bread would work. Totally cruel. Yikes! But when I made it for a second time in January, something wasn’t right. Thanks again for providing such a wonderful resource for good recipes; you’ve never failed me. The five year olds were not pleased. Smooth, creamy, and oh so good! I think I will step away from the norm and introduce this recipe into the family repertoire this holiday season. I make it with whole wheat pasta and a good 7 grain or some other variety bread as the “bread cubes”. I’d go ahead and assemble the whole dish and freeze it, unbaked. It’s become my standard recipe, and usually just use whatever I’ve got left over in the cheese drawer, and it’s always great no matter what combination of odds and ends I end up with. If you keep the pasta al dente, it will prevent it from getting mushy when re-heated. I’ve made this mac and cheese twice. I just made this and its really yum, but SUPER rich! I made this an there was double the amount of sauce needed. In general, deli meat lasts only as long as the quickest expiring ingredient in the dish that it is prepared in. Cooked sausages can last in the fridge unopened for about two weeks and are fine for one week after opening. Otherwise, it was great!! Never stop posting! I am planning to make this later this week, but I am slightly confused, even after rereading so I guess I am missing something. Once I also tossed in chunked up swiss into the sauce/pasta mix – it was interesting as it didn’t fully melt and left little yummy swiss chunks throughout. Thank you Deb, I have followed you for quite a few years and you are my go to when looking for a new recipe. I dont think I have ever made Mac and cheese from scratch before mostly because when my kids were small it was just easier to make it from the box! Just wondering.. I just made this last week and I was less than enchanted with it. Great idea! I really love your stuff! I saw you post this on instagram and I really want to make it! I waited to bake the next day and noticed that the noodles soaked in the sauce as it cooled could work instead of baking (I may try this next). Have you tried it with any cheese besides the ones mentioned? Served it with sauteed broccoli. I ate a dish of this so fast, my face is sweating. The second time I corrected these mistakes by undercooking the pasta (you can bite through it but it tastes uncooked) and heating the milk to a boil. I have never seen anything disappear so fast in all my life! I misread the directions and poured all of the melted bread on the bread cubes. 2 1/4 cups (about 9 ounces) grated sharp white cheddar cheese Don’t delay, make this. Yum…. Gotta wait for a paycheck before I can buy that cheese, but it’s definitely on my list. Wow, excellent. You know what? Then when it’s Go time I just stir the two together and add the bread crumbs (I cube and butter those ahead of time too) and bake it up! So thick and cheesy! Ramano? . I was thinking of sending uncooked pasta and a mason jar of the sauce that people can prepare themselves. Definitely, definitely worth it. It’s a good thing that summer’s done, because this sure is a ton of cheesy goodness. http://www.erinintherealworld.com/2009/11/mac-and-cheese-and-chili-are-yes.html, Measurements for halving the recipe: I’ve made this multiple times. All of it. You’ll probably want at least 12-inch cast iron skillet. cheesy things are gross to them. I have gone through this recipe a million times. I bet it would serve a lot of people because it looks pretty feeling. I am going to try this recipe tonight especially a Martha Stewart mac and cheese recipe! (2) I’ve also subbed emmentaler and cheap swiss for the gruyere in a pinch, and it still tastes great. My daughter goes for meat balls. Thanks! It’s realy good, you should try it. To those asking about less expensive cheese – I’ve done this recipe many times, with many cheese combos, and it always seems to turn out well! We’re just weeks from bathing suit season and this here is no friend to lycra. First step is to boil you noodles. A friend’s 9-year old wanted my mac and cheese for his birthday dinner. This looks amazing! 2 3/4 cups milk Deb, your photo of this mac and cheese is way better than the one on our site! Half went “up north” with us for a weekend with friends. . Each has its own purpose. LOVE the site, sometimes I find myself talking about J’s pictures….as if they were my own child. I poured by chunky cheese sauce over the pasta, baked it, and it came out silky smooth. Butter a 3-quart casserole dish; set aside. I don’t care that it’s summer and that I told my bf I was going to eat non-horribly fattening things to get back in shape (that day I told him that I also made chocolate ice cream, oops). Popped it in the oven when I got home from work and everything was fine and delicious. It’s soooo gooood. I have catered funeral and wedding receptions and made this for them all – it is always a huge hit! Finely grate aged peccorino romano on top of the bread before cooking – and I am here to tell you that if you nuke the stuff two days later, the bread crunches up and it is to die for! I used 1 1/2 cups Gruyere and about 1/4 cup of Romano. Thanks Plans for spring–skirt wearing, tighter, more revealing clothing, etc… officially ruined. In the world. Yum! Your blog is so great… whenever I see a new post pop up in my reader it is very exciting :-) Thanks for all your great recipes! Made this yesterday for the first time and it turned out amazingly delicious and perfect! I’m making a quadruple recipe for our local shelter and want to get it right…thanks for ALL your delicious research! * While the wheat-ness of the pasta doesn’t come through as strongly as the bread in the final dish, I found these softer notes were lost (which I attribute to the stronger taste of the wheat). No sign of having been frozen. I have to say, reading your directions, that yours are much easier to follow than Martha’s. But to be honest, to save time I usually just use the pre-shredded cheddar cheese. Now you can all laugh at me for saying I didn’t like it when I didn’t follow the recipe. Such a crowd pleaser but indeed it does make big portions!! The pineapple will be delicious with the ham and Swiss cheese! Made exactly as the recipe says except I only made a third of the full amount and still had plenty. I’d do that here. I made a half batch of this for a weeknight meal. Just saying… It’s heaven in a casserole when nothing else will do. For how long? maybe if i eat this, and then nothing else for a few days…. This looks delicious! I recommend Tillamook. No I did not question your ratio of sauce versa pasta, because this is Deb people. The tenders definitely need cheese as it adds moisture. I made this dish the other night and it was the best thing that’s ever happened in the history of mac & cheese. Just 9 easy ingredients and 15 minutes to make. This appetizer is guaranteed to blow your guests away. Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. I used panko bread crumbs instead of the home made ones in the recipe and it was just perfect. I’m up to making a triple or quadruple batch, just to satisfy the demand. In what ratios do you use all three cheeses in this recipe? My boyfriend and I made this last night and WOW – that’s some mac&cheese! I don’t want the perfectly brown top to turn to mush! The bread cubes had the texture of toasted bread, which contrasted perfectly with the cheesiness and chewiness of the macaroni (which is how I like my mac, cheesy and chewy). Transfer the dish to a wire rack for 5 minutes; serve. it was AMAZING! And then when I want a golden crunchy creamy indulgent side to my meal (or let’s be real here, to my wine) I pop one of those things straight from the freezer into the oven. I made this with the addition of fresh thyme and a bit of onion and garlic powder in the cheese sauce. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. And I’m glad you found a recipe that reheats well, because even though I’m pretty sure I ate my weight in it tonight, there was still plenty left over like last time ;). Deeeelicious!:). the thing that this recipe nails is the perfect proportions of cheeses. After Easter I add diced ham and peas and carrots to it before I bake it. The only modifications I do are: (1) a little less cheese sprinkled on top (mainly because the cheese blocks I purchase don’t quite add up to the suggested amount), and (2) Cheez-Its instead of bread crumbs. I’ll post the results this weekend!!!! [New in April 2016: Fresh photos! Now I can’t wait for my Smitten Kitchen cookbook to arrive in the mail in time for Thanksgiving! The only thing I did a little different was I tore up the insides of two small baguettes (as was suggested by someone else) and I replaced 1/2 c of the cheddar and 1/2 a cup of the gruyere with asiago. 2 teaspoons coarse salt, plus more for water Mix until evenly combined. I agree, this is my favorite mac and cheese recipe!! Would Swiss work instead of gruyere? I do have a question but I just wanted to say thanks so much for this website. Made this for my 15 year old daughter and her friends tonight…huge hit and gone within minutes. Everyone I know absolutely LOVES it!! OHMYGOD it is so good. We make this every year at our house and we call it “crack-and-cheese” or the “$30 mac-n-cheese” It is oh so delicious and I could eat it morning, noon and night! Maybe fridge for 1 day or so to defrost, then rewarm at 300 or 350. I used sharp cheddar and parmesan cheese and next time, I’d skip the bread on top. This will reheat beautifully. I made this last night for dinner, and didn’t think it was too labor intensive, it was ready in a little over an hour. Made this tonight for dinner, only regret is I waited this long. Anyway, my dad is coming in town this week and is obsessed with Gouda cheese. I halved the ingredients again and we still had enough for lunch – definitely going to double it next time as I don’t see how I could get sick of this! Freakin’ awesome!!! Huh. But now since they are all grown up and on their own I have the time, plus I try and make everything from scratch nowadays. @Fanya thank you for the halved recipe. Yesterday I assembled it fully, even with the buttered bread on top, and stored it overnight unbaked, covered in foil in the refrigerator. I have a bounty of farm share on my kitchen counter right now and need to use it. The “moldy cheese” look is achieved by mixing some of the cashew cheese with dry herbs and spirulina, for a true blue color. You are absolutely right about reheating this recipe… Perfect! Every time I make this it is always a huge hit. I know an earlier reviewer mentioned swapping some of the cheddar for pepper jack and I wanted to do the same. The pan was practically licked clean by cheese craving westerners and newly converted Japanese guests who had never tried mac’n’cheese before. My belly is so happy. I also have to say that your recipes always work. Aha–thank you, Deb! I’ll definitely make this recipe again and hopefully follow the directions next time. It’s just the right amount of cayenne (although, I’m the only who noticed it…) Good to know that it also freezes well. p.s. Some relatives just grate cheese into a pan of mac with butter and put in the oven. I can only imagine how good it was fresh, as I had to go to work shortly after it came out of the oven. My family and friends have always loved whatever recipe I’ve made but I was never satisfied. Hey there, NEVER omit the cayenne. Hi Deb, if I wanted to add some frozen peas and carrots to the recipe, when do you think would be the best time to do it? Here’s what I did differently – used regular store bought breadcrumbs to line the casserole after buttering, and heavily sprinkled on top with a little melted butter – much better than the crouton-style taste-wise and saves a few steps. And now we wouldn’t have it any other way. I’ve made those eggplant toast things multiple times now; they are insanely good! When you say “coarse salt” do you mean kosher salt or table salt? I cannot attest to the actual salt content (I do not have it memorized! Wow. BEST MAC AND CHEESE EVAH! When I first found out about this recipe, I made a double batch because duh. Ha ha, no way is that even close to what we would eat. I’m pretty sure I posted before raving about this recipe but I have to say it again… I made this for the work the first time yesterday and it was so popular!! I just wanted clarification before shopping for ingredients. I can’t wait to try it reheated for lunch tomorrow :) Thank you!!!!! I was happy with the result. the flavor is fantastic but it’s really too rich for me. Love, love!! Added used spicy smoked paprika as I didn’t have cayenne, and some dried mustard. This mac and cheese has become a family favorite. Of course, brands will vary in cooking times… I’m sorry it didn’t work for you. My father-in-law, who usually approaches my (too green/spicy/strongly flavored) cooking with apprehension at best had thirds. *Recipe adapted from Maple Spice and RawMazing . I made this and it turned out divine. I’ll probably only use 1/8 teaspoon of nutmeg next time, but otherwise wouldn’t change a thing. Thank you! Balsamic Chicken Avocado Caprese Salad… I think I just had a macaroni n cheese induced orgasm. fresh bits of chives and parsley on top are also great :). :) This looks TOOOO good. I have made this at least once/twice a year for the past ??? It does make a ton but with it being this good thats not really a bad thing:), The Very Best MAC & Cheese Ever! It came out incredible. Witchcraft! I followed the recipe and for the topping, just mixed about 1 to 1.5 cups panko with a couple tablespoons melted butter. Family declared it the best mac and cheese ever. Terrific! I’ve been reading your blog for about a few months and enjoying it hugely. Olive oil/salt/pepper croutons on top, yum! And speaking of cheese, I can almost always get my kids to eat their veggies when it is covered in a yummy cheese sauce. For cheeses that have only a few months difference it is very difficult to tell. For a long-term option, you can freeze your deli meat while preserving its taste if you use a freezer safe container. Served with grilled broccoli and chicken skewers. i REQUIRE buttery bread crumbs. It was awesome. This week I mixed gogonzola and sharp cheddar with buttermilk in the bechamel. It does cost some dollars to make . Hi, It’s especially delish if you melt in a little brie or something similarly creamy. Oh yes. Serving the mac also left strings of cheese trailing on the serving spoon, a characteristic that was noticeably missing from my first attempt. Everyone loves it. I found that it needed a little more salt than called for– but I REALLY like salt. I would like to make this for my 18-month-old, mac and cheese loving son. Instead of using the bread cubes the better and easier and more crunchy way is just getting soft cubed stuffing. We made it last night (halved the recipe as you did). but other than that, there is really nothing special or unique about this recipe. Cheese for frozen pizzas may be comminuted, in which the cheese is processed into minute granules or fragments. It was creamy and it had a kick – I loved the texture of the crisp croutons on top with it. I’m planning to make this early for Thanksgiving, and freeze it in the meantime. This is seriously the best stuff I’ve had in my life. Cheddar and Gruyère make the best combo, especially when you throw fontina in the mix. thank you thank you:). Ha – too funny all these posts this cold January weekend! With the crumbs on top. I love, love, love the recipe, Mac & Chez 101. I also just sprinkled it with dry breadcrumbs I had made (instead of slicing the bread, etc). A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. I use cavatappi pasta and when there’s leftover ham I put in ham and peas. I just go low (300/325) until it’s warmed through. ;) My husband and I just made this recipe for a potluck and it tasted great – of course – it’s all gone baby gone. It was the best mac-n-cheese I’ve ever made AND I agreed. Now I am curious–did you use the Gruyere or the Pecorino? Thanks! This is a great one for freezing in smaller dishes for weeknight dinners. I’ve tried several and this has been my favorite thus far. What is the shelf life of deli meat? I still used her preferred seasoning (replace the nutmeg and pepper with 1 tsp mustard powder), and I replaced the Gruyère with Havarti because I can’t get over the feeling that Gruyère tastes like feet, but I think it would be hard to go wrong with this one no matter how you tweaked it. Thanks for an AWESOME WEBSITE!!!! This is seriously one of the best things I have ever eaten (and I’ve eaten alot!) (Gasp!) But that could rely heavily upon the cheese you’re using — I’ve always used gruyere, which to me isn’t as salty as Pecorino Romano. So yummy…. Yum. Also, the cheeses are expensive, so if you have any hesitation about any of the seasonings, i would suggest only adding them in a small portion of the dish to try it out. Then, added 1 cup of warm milk. It keeps real cheese from curdling, even upon reheating. I’ll keep you apprised, if interested! Whether or not the cost of cheese relates to the sauce breaking – it’s possible, but I haven’t noticed a consistent pattern. Made this last night. Absolutely delicious. Warm the milk in a medium saucepan over medium heat. 1/4 teaspoon cayenne pepper ), I have to agree with ChristineMM above, surely there’s a typo? Not only is bathing suit season rapidly approaching, but I have recently come to terms with the fact that no, really, I am lactose intolerant. My wife just finished making this for our dinner and WOW!! I cut the recipe in half, used about 3/4 buttermilk, whole wheat macaroni shaped pasta, and several kinds of Trader Joe’s mystery cheese. Someone who asked which is better Romano or Gruyère, I am a Gruyère fan, but it’s all about personal preference. 8/2 tablespoons (1/2 stick) unsalted butter, plus more for casserole Make the cream cheese filling. But it’s amazing! Yummy! 1 lb fresh mozzarella cheese (a pre-sliced log recommended)* 2/3 cup flour 1 tsp salt 1/2 tsp pepper 2 eggs 2 tbsp water (or beer or milk) 1 cup bread crumbs (Panko recommended) 1 tsp dry oregano or basil 1/4 cup grated Parmesan cheese + more for dusting cooking oil as needed, about 2 cups I use cheese bread for the crouton topping for even more of a cheesy taste. Chop up boiled lobster in smallish pieces and add just after the cheese sauce. This is a very simple recipe with outstanding flavor! Been lurking a bit on your site, and now feel compelled to comment. I come to smittenkitchen all the time since I started working there and oogle the beautiful photography. Pretty easy too! Made this today for my nephew’s birthday. i’m italian, and maccheroni and cheese in thate way are “strange”, the cubes look weird I’m making this for a work pot-luck tomorrow without the nutmeg – everything else in this is wonderful! I’ve made this a few times and I really appreciate how it always comes through for me. This makes my life easier. I wish we had found older cheddar, we still had the sharp cheddar but older white cheddar would have been better. I’ve also skipped the bread part and sprinkled crushed ritz crackers on top (please don’t cringe Deb) for the kiddos, equally yummy. This is the greatest Mac and Cheese recipe ever! I have died and gone to heaven…and they were serving this at the Pearly Gates! Between six people, we finished maybe 3/4 of this with some veggies on the side. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed. The meat from the deli section of the grocery comes in aseptic packaging which further preserves the shelf life of the meat, but once it is sliced the shelf life shrinks. We broke out some chardonnay and it was bliss! Would you add extra milk, cheese and pasta? 1/2 pound elbow macaroni It’s even better than the Cook’s Illustrated baked version! The only consideration is that I think I will be forced to use one of those cheap, disposable aluminum pans because I don’t think my regular 9×13 will fit it all. I would compare it to fondue with noodles. Make sure you undercook your pasta (it should be crunchy in the middle) and rinse it off after cooking. The finished product was kind of mushy and bland. This looks amazing! Yum. no one can resist! Kate — I think it should be fine. True to the category, it freezes like a dream and has become the dish that I bring to family vacation rentals. Really since I was 11 I cooked dinners for my family. :0). Now, please be warned, this makes a ton-a mac-and-cheese. This is my go-to Mac & Chez for special occasions (as the gruyere is a bit spendy for us). becky — I don’t think it would turn to mush. The whole wheat pasta holds up way better in a casserole. Kristin, I make this at home a lot, but I’m thinking of making it ahead for the first time for a party. Aged white cheddar and aged yellow cheddar are really going to taste the same way, provided they are aged the same amount of time. also, I didn’t care for the breadcrumbs at all. When I first went to make this, had no sharp cheddar, so I used Asiago, and didn’t want to run to the store and buy Gruyere (probably couldn’t find it in my little backwater town anyway), so used grated Parmesan, and it was STILL the best mac and cheese EVER.