21 Rich Recipes for Homemade Macaroni and Cheese (2025)

FAQs

What makes macaroni and cheese taste better? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

We love adding finely chopped, fried and cooked bacon to ours but you could also add peas, onions, garlic, leftover chicken, broccoli or cauliflower. Some like to substitute panko crumbs for the likes of crushed Ritz crackers, or add a layer of pre shredded cheese, like sharp cheddar to the top, instead of a crumb.

Cayenne pepper is a classic seasoning that adds warmth and enhances the flavour of the cheese.

There are a few different ways to keep your macaroni and cheese moist, from adding a solid layer of shredded cheese on top to holding back on the cream when making your sauce.

If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.

I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.

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Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

What is the most common thing added to mac and cheese? ›

Breadcrumbs. Crispy and golden breadcrumbs are the most traditional addition to mac and cheese. The interplay of texture between soft pasta and rich, buttery breadcrumbs is the reason why this combination has endured the test of time.

United States. James Hemings, a classically trained French chef enslaved by US president Thomas Jefferson, was instrumental in bringing the recipe to the United States after Jefferson encountered it in Paris. Jefferson drew a sketch of the pasta and wrote detailed notes on the extrusion process.

Overcooking the pasta

Soggy pasta is exactly what you want to avoid, especially in mac and cheese — too soft, and you'll be eating cheese sludge with a spoon. Instead, for a hefty cheese sauce, you'll want your noodles cooked al dente. Cooking pasta al dente means the pasta is cooked through but retains a slight bite.