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No mushy pasta! We prevent this two ways (I’ve shared them below).After baking there needs to still be enough sauce that’s not absorbed into the pasta so every bite is a creamy one.

The sauce to pasta ratio is important to get right.That said, I do think there are a few key elements for the best mac and cheese. Whether you're searching for a quick weeknight version or a decked out comfort food mash-up there’s always a mac and cheese recipe meet your needs.There are lots of recipes for macaroni and cheese in the world and to be completely honest, I’d probably love most of them. The recipes here run the gamut from the classic baked mac and cheese to sophisticated and flavorful adaptations. There are so many ways you can vary the flavor with add-ins too. Easy swaps can make an old recipe seem new again. You could use cavatappi, campanelle, orecchiete, rotini, penne, or fusilli. You could try using another cheese or a blend of cheeses, like Monterey Jack, Fontina, Gruyere, or mozzarella.Īnother easy swap is the pasta. It’s almost second nature to reach for the cheddar cheese and elbow macaroni, but there are endless variations. What I love about these simple and classic recipes is that they’re so easy to modify. But you don’t always have to make a cream sauce. Melt in some grated cheese, and now you have a velvety cheese sauce called mornay. Milk is gradually whisked into a roux of melted butter and flour to make the smooth and creamy béchamel sauce. The traditional homemade version is made with luscious cheese sauce scattered with buttery breadcrumbs and baked until crisp and bubbling. Whether it’s a big casserole topped with crunchy breadcrumbs or a quick stovetop recipe, homemade mac and cheese is always consoling and never refused. Mac and cheese is quintessential comfort food.