Bubbling with cheesy goodness and golden-brown perfection, mac and cheese is the ultimate comfort food that never fails to satisfy. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these baked delights offer something for every taste and occasion. Get ready to discover 20 irresistible recipes that will transform this classic dish into your new favorite culinary adventure!
Classic Baked Mac and Cheese with Crunchy Topping
Ready to upgrade your comfort food game? This baked mac and cheese delivers that nostalgic creamy center with an irresistible crispy topping. Get ready for the ultimate cheesy pull and satisfying crunch in every single bite.
Ingredients
– 1 pound of elbow macaroni
– 4 cups of shredded sharp cheddar cheese
– 2 cups of whole milk
– 1/2 cup of all-purpose flour
– 1/2 cup of unsalted butter
– A generous pinch of salt and black pepper
– 1 cup of panko breadcrumbs
– A couple of tablespoons of melted butter for that crispy topping
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Cook the elbow macaroni in salted boiling water for exactly 7 minutes until al dente, then drain completely. Tip: Don’t overcook the pasta—it’ll soften more in the oven!
3. Melt the 1/2 cup butter in a large pot over medium heat.
4. Whisk in the flour and cook for 2 minutes until golden and fragrant, stirring constantly.
5. Gradually pour in the milk while whisking to prevent lumps from forming.
6. Keep whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove from heat and stir in 3 cups of shredded cheddar until completely melted and smooth.
8. Season the cheese sauce with salt and a few cracks of black pepper.
9. Fold the drained macaroni into the cheese sauce until every piece is coated.
10. Transfer the mac and cheese mixture to your baking dish and spread it evenly.
11. Sprinkle the remaining 1 cup of cheddar cheese over the top.
12. Toss the panko breadcrumbs with the melted butter in a small bowl.
13. Scatter the buttery breadcrumbs evenly over the cheese layer. Tip: Press them down lightly so they stick and get extra crispy!
14. Bake for 25-30 minutes until the topping is golden brown and the edges are bubbly. Tip: For extra crunch, broil for the final 2 minutes but watch closely to prevent burning.
15. Let it rest for 10 minutes before serving to allow the sauce to set up perfectly. That first scoop reveals a creamy, velvety interior contrasted by the shatteringly crisp topping. Try serving it alongside crispy bacon bits or mixing in roasted broccoli for a complete meal that satisfies every cheesy craving.
Four Cheese Baked Macaroni Extravaganza
You’ve been craving that perfect mac and cheese—creamy, cheesy, and baked to golden perfection. This four-cheese extravaganza delivers exactly that, with a blend of sharp cheddar, nutty Gruyère, creamy mozzarella, and salty Parmesan that melts into pure comfort. Get ready to bake up the ultimate cozy meal that’ll have everyone asking for seconds.
Ingredients
– A box of elbow macaroni
– A couple of cups of shredded sharp cheddar
– A cup of shredded Gruyère cheese
– A cup of shredded mozzarella
– A half-cup of grated Parmesan
– A splash of whole milk
– A couple of tablespoons of butter
– A couple of tablespoons of all-purpose flour
– A pinch of salt and black pepper
– A sprinkle of breadcrumbs for topping
Instructions
1. Preheat your oven to 375°F.
2. Boil the elbow macaroni in salted water for 7–8 minutes until al dente, then drain it completely.
3. Melt the butter in a large saucepan over medium heat.
4. Whisk in the flour and cook for 1–2 minutes until it turns light golden—this roux base prevents a gritty sauce.
5. Gradually pour in the milk, whisking constantly to avoid lumps.
6. Simmer the sauce for 3–4 minutes until it thickens enough to coat the back of a spoon.
7. Stir in the shredded cheddar, Gruyère, and mozzarella until fully melted and smooth.
8. Fold in the cooked macaroni, ensuring every piece is coated in the cheese sauce.
9. Transfer the mixture to a greased baking dish.
10. Top evenly with grated Parmesan and a sprinkle of breadcrumbs for extra crunch.
11. Bake for 20–25 minutes until the top is bubbly and golden brown.
12. Let it rest for 5 minutes before serving—this helps the sauce set for perfect slices.
Out of the oven, this mac and cheese boasts a crispy, golden crust that gives way to an ultra-creamy interior packed with rich, tangy cheese flavors. Serve it straight from the dish for a family-style feast, or pair it with a simple green salad to balance the indulgence. It’s the kind of comfort food that feels like a warm hug on a chilly day.
Gourmet Baked Mac and Cheese with Truffle Oil
Get ready to transform basic mac and cheese into a restaurant-worthy masterpiece. Grab that truffle oil and let’s make magic happen—this is the only baked mac and cheese recipe you’ll ever need.
Ingredients
– 1 box of elbow macaroni
– 4 tablespoons of salted butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– 1 cup of grated Gruyère cheese
– A splash of truffle oil
– A couple of garlic cloves, minced
– 1/2 cup of panko breadcrumbs
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Boil the elbow macaroni in salted water for 7–8 minutes until al dente, then drain it completely.
3. Melt the salted butter in a large saucepan over medium heat.
4. Add the minced garlic and sauté for 1–2 minutes until fragrant.
5. Whisk in the all-purpose flour and cook for 1 minute to form a roux—this prevents a floury taste.
6. Gradually pour in the whole milk, whisking constantly to avoid lumps.
7. Cook the sauce for 3–5 minutes until it thickens and coats the back of a spoon.
8. Remove the saucepan from heat and stir in the shredded sharp cheddar and grated Gruyère until fully melted.
9. Drizzle in the splash of truffle oil and season with a pinch of salt and black pepper.
10. Fold the drained macaroni into the cheese sauce until evenly coated.
11. Transfer the mixture to the greased baking dish and spread it evenly.
12. Sprinkle the panko breadcrumbs over the top for a crispy finish.
13. Bake at 375°F for 20–25 minutes until the top is golden and the edges are bubbly.
14. Let it rest for 5 minutes before serving—this helps the sauce set. Every bite delivers creamy, cheesy perfection with an earthy truffle kick. Serve it alongside a crisp salad or top with crispy bacon for extra indulgence.
Southern-Style Baked Mac and Cheese
Unlock the creamiest, most decadent mac and cheese you’ll ever make. This Southern-style version skips the box and delivers that perfect cheese pull in every bite. Get ready to impress your whole crew with minimal effort.
Ingredients
– A box of elbow macaroni
– A stick of unsalted butter
– A quarter cup of all-purpose flour
– 2 cups of whole milk
– A splash of heavy cream
– A couple of large eggs
– A block of sharp cheddar cheese, shredded
– A block of Monterey Jack cheese, shredded
– A teaspoon of garlic powder
– A teaspoon of smoked paprika
– A pinch of cayenne pepper
– A cup of panko breadcrumbs
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Boil the elbow macaroni in salted water for 7 minutes until al dente, then drain thoroughly.
3. Melt the stick of unsalted butter in a large saucepan over medium heat.
4. Whisk in the quarter cup of all-purpose flour and cook for 2 minutes until golden to make a roux.
5. Gradually pour in the 2 cups of whole milk and splash of heavy cream, whisking constantly until smooth.
6. Cook the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
7. Remove the saucepan from heat and quickly whisk in the couple of large eggs to prevent curdling.
8. Stir in the shredded sharp cheddar and Monterey Jack cheeses until fully melted and creamy.
9. Season the cheese sauce with a teaspoon of garlic powder, teaspoon of smoked paprika, pinch of cayenne pepper, salt, and black pepper.
10. Fold the drained macaroni into the cheese sauce until every piece is coated.
11. Transfer the macaroni mixture to the greased baking dish and spread it evenly.
12. Sprinkle the cup of panko breadcrumbs over the top for a crispy crust.
13. Bake at 375°F for 25 minutes until the top is golden brown and bubbly.
14. Let it rest for 10 minutes before serving to allow the sauce to set.
Let this mac and cheese cool slightly for that perfect scoopable texture. The smoked paprika adds a subtle smokiness that pairs amazingly with crispy bacon crumbles on top. Serve it alongside collard greens for the ultimate Southern comfort meal.
Creamy Baked Mac and Cheese with Breadcrumbs
Y’all know that craving for the ultimate comfort food? Grab your baking dish because we’re making the creamiest, crunchiest mac and cheese that’ll blow your mind. This baked beauty combines silky cheese sauce with that irresistible crispy topping.
Ingredients
– 1 pound elbow macaroni
– 4 tablespoons butter
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 2 cups shredded sharp cheddar
– 1 cup shredded Gruyère
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– A good pinch of salt
– 1 cup panko breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package directions until al dente, then drain completely.
3. Melt 4 tablespoons butter in a large pot over medium heat.
4. Whisk in 1/4 cup flour and cook for exactly 1 minute until golden and fragrant.
5. Gradually pour in 3 cups whole milk while whisking constantly to prevent lumps.
6. Cook the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
7. Remove from heat and stir in 2 cups sharp cheddar and 1 cup Gruyère until completely melted.
8. Mix in 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a good pinch of salt.
9. Fold the drained macaroni into the cheese sauce until every piece is coated.
10. Transfer the mac and cheese to your prepared baking dish and spread evenly.
11. Combine 1 cup panko breadcrumbs with 2 tablespoons melted butter in a small bowl.
12. Sprinkle the buttery breadcrumbs evenly over the entire surface of the mac and cheese.
13. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbling.
14. Let it rest for 5 minutes before serving to allow the sauce to set perfectly.
Ready to dive into pure comfort? That crispy panko topping gives way to the creamiest, cheesiest interior you’ll ever taste. Try serving it with hot sauce drizzled over the top or alongside some crispy bacon for the ultimate indulgence.
Cheesy Baked Macaroni with Bacon Crumble
Zap those boring weeknight dinners with this ultimate comfort food upgrade. We’re loading creamy macaroni with crispy bacon crumble and baking it to golden perfection. Get ready for the cheesiest, most satisfying bite you’ll make all week.
Ingredients
– 1 pound of elbow macaroni
– 4 cups of shredded sharp cheddar cheese
– 2 cups of whole milk
– 1/2 cup of all-purpose flour
– 1/2 cup of unsalted butter
– 1 pound of thick-cut bacon
– 1 teaspoon of garlic powder
– 1 teaspoon of smoked paprika
– A big pinch of salt and black pepper
– A splash of hot sauce for kick
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Chop the bacon into small pieces and cook in a skillet over medium heat for 8-10 minutes until crispy.
3. Use a slotted spoon to transfer bacon to paper towels, reserving 2 tablespoons of bacon drippings in the pan.
4. Bring a large pot of salted water to a rolling boil and cook macaroni for 7 minutes until al dente.
5. Drain pasta immediately and return to the warm pot off the heat.
6. Melt butter with reserved bacon drippings in the skillet over medium heat.
7. Whisk in flour and cook for exactly 1 minute until golden and bubbly.
8. Gradually pour in milk while whisking constantly to prevent lumps.
9. Cook sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
10. Remove from heat and stir in 3 cups of cheddar cheese until completely melted.
11. Season sauce with garlic powder, smoked paprika, salt, pepper, and hot sauce.
12. Pour cheese sauce over drained macaroni and stir until every piece is coated.
13. Transfer macaroni mixture to your baking dish and spread evenly.
14. Top with remaining 1 cup of cheddar cheese and all the crispy bacon pieces.
15. Bake for 20-25 minutes until edges are bubbling and top is golden brown.
16. Let rest for 5 minutes before serving to allow the sauce to set properly. Revel in that magical moment when you break through the crispy bacon topping into the creamy macaroni beneath. The smoky bacon crunch against the sharp cheddar creates the perfect texture contrast. Try serving it straight from the skillet with extra hot sauce for the ultimate cozy meal.
Baked Mac and Cheese with a Spicy Kick
You need this baked mac and cheese in your life STAT. That creamy, cheesy goodness gets a serious upgrade with a spicy kick that’ll make your taste buds dance.
Ingredients
– 1 pound of elbow macaroni
– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 3 cups of whole milk
– 2 cups of shredded sharp cheddar
– 1 cup of shredded pepper jack
– 1 teaspoon of garlic powder
– 1/2 teaspoon of cayenne pepper
– a couple of dashes of hot sauce
– 1 cup of panko breadcrumbs
– a good pinch of salt
Instructions
1. Preheat your oven to 375°F.
2. Cook the elbow macaroni in boiling salted water for 7 minutes until al dente.
3. Drain the pasta completely and set it aside.
4. Melt the butter in a large pot over medium heat.
5. Whisk in the flour and cook for 1 minute until golden.
6. Gradually pour in the milk while whisking constantly to prevent lumps.
7. Bring the sauce to a simmer and cook for 3 minutes until thickened.
8. Remove the pot from the heat.
9. Stir in both shredded cheeses until completely melted and smooth.
10. Mix in the garlic powder, cayenne pepper, and hot sauce.
11. Fold the cooked macaroni into the cheese sauce until evenly coated.
12. Transfer the mac and cheese to a 9×13 inch baking dish.
13. Sprinkle the panko breadcrumbs evenly over the top.
14. Bake for 20 minutes until the top is golden brown and crispy.
15. Let it rest for 5 minutes before serving.
Velvety cheese clings to every noodle while that spicy kick builds with each bite. The crispy panko topping gives way to the creamiest interior you’ve ever tasted. Try topping it with crispy bacon or serving alongside cool ranch dressing to balance the heat.
Herbed Baked Mac and Cheese with Fresh Herbs
Unlock the ultimate comfort food upgrade that’ll make your taste buds dance. This herbed baked mac and cheese transforms the classic with fresh garden vibes and maximum creamy texture—perfect for when you need that cozy satisfaction with a fresh twist.
Ingredients
– 1 pound of elbow macaroni
– 4 cups of shredded sharp cheddar cheese
– 2 cups of whole milk
– 1/2 cup of heavy cream
– 1/4 cup of all-purpose flour
– 1/4 cup of unsalted butter
– A big handful of fresh parsley, chopped
– A couple of fresh thyme sprigs, leaves stripped
– A generous pinch of salt
– A good crack of black pepper
– A splash of olive oil for the baking dish
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander—do not rinse it, as the starch helps the sauce cling.
5. Melt the unsalted butter in the same pot over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute until it turns light golden, stirring constantly to avoid lumps.
7. Gradually pour in the whole milk while whisking to create a smooth base.
8. Stir in the heavy cream and bring the mixture to a gentle simmer.
9. Reduce the heat to low and add 3 cups of shredded sharp cheddar cheese, stirring until fully melted and creamy.
10. Fold in the chopped fresh parsley and stripped thyme leaves.
11. Season the sauce with a generous pinch of salt and a good crack of black pepper.
12. Add the drained macaroni to the sauce, tossing to coat every piece evenly.
13. Grease a 9×13-inch baking dish with a splash of olive oil.
14. Transfer the mac and cheese mixture to the prepared dish, spreading it out evenly.
15. Top with the remaining 1 cup of shredded sharp cheddar cheese.
16. Bake for 20–25 minutes, until the top is bubbly and golden brown with crispy edges.
17. Let it rest for 5 minutes before serving to allow the sauce to set slightly. Creamy, herby, and utterly irresistible, this mac and cheese boasts a velvety interior with a crispy, cheesy crust. Serve it straight from the oven with a side salad for balance, or top with extra fresh herbs for a vibrant finish that elevates any weeknight dinner.
Vegan Baked Mac and Cheese with Cashew Sauce
Unbelievably creamy vegan mac that’ll fool even the cheesiest traditionalist. Whip up this cashew-based beauty in under an hour. Your dairy-free dreams just came true.
Ingredients
– 8 ounces elbow macaroni
– 1 cup raw cashews, soaked overnight
– 2 cups unsweetened almond milk
– 1/4 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon smoked paprika
– 1/4 cup panko breadcrumbs
– A good glug of olive oil
– A generous pinch of salt
Instructions
1. Preheat your oven to 375°F.
2. Cook the elbow macaroni according to package directions until al dente, about 8-9 minutes.
3. Drain the pasta thoroughly and return it to the pot.
4. Drain your soaked cashews and add them to a high-speed blender.
5. Pour in the almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, and salt.
6. Blend on high for 2 full minutes until completely smooth and creamy.
7. Pour the cashew sauce over the cooked macaroni in the pot.
8. Stir everything together until every noodle is coated.
9. Transfer the mac and cheese mixture to a greased 9×13 baking dish.
10. Sprinkle the panko breadcrumbs evenly over the top.
11. Drizzle olive oil over the breadcrumbs to help them crisp up.
12. Bake for 20-25 minutes until the top is golden brown and the edges are bubbly.
13. Let it rest for 5 minutes before serving to allow the sauce to thicken.
Enjoy that golden, crispy top giving way to the creamiest interior you’ve ever tasted. The smoked paprika adds a subtle smokiness that plays perfectly against the tangy cashew sauce. Try topping with crispy fried onions or mixing in some sautéed mushrooms for extra depth.
Gooey Baked Mac and Cheese with Caramelized Onions
Just when you thought mac and cheese couldn’t get better—enter caramelized onions. This baked version delivers maximum gooeyness with sweet, savory depth that’ll have everyone begging for seconds. Get ready to level up your comfort food game.
Ingredients
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 1/4 cup all-purpose flour
– 4 cups whole milk
– 3 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– A generous pinch of salt and black pepper
– 1/2 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the elbow macaroni in salted boiling water for 7 minutes until al dente, then drain thoroughly.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
4. Add the sliced onions and cook for 25-30 minutes, stirring occasionally, until they turn deep golden brown and sweet.
5. In a separate large pot, melt the remaining 2 tablespoons of butter over medium heat.
6. Whisk in the flour and cook for 1 minute until golden and bubbly to create your roux.
7. Gradually pour in the whole milk while whisking constantly to prevent lumps.
8. Cook the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
9. Remove from heat and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth.
10. Season the cheese sauce with paprika, garlic powder, salt, and black pepper.
11. Fold in the cooked macaroni and caramelized onions until everything is evenly coated.
12. Transfer the mac and cheese mixture to your prepared baking dish and spread it evenly.
13. Sprinkle the panko breadcrumbs evenly over the top for that perfect crispy finish.
14. Bake for 25-30 minutes until the top is golden brown and the edges are bubbly.
15. Let it rest for 10 minutes before serving to allow the sauce to set properly.
But that first bite—creamy cheese clinging to every noodle, sweet onions melting into the sauce, and that crispy panko crunch. Serve it straight from the baking dish with a simple green salad to cut through the richness, or top with crispy bacon bits for extra savory goodness.
Baked Mac and Cheese with Roasted Garlic
Savor the ultimate comfort food upgrade that’ll have everyone begging for seconds. This baked mac and cheese gets a flavor boost from sweet, mellow roasted garlic—creamy, cheesy, and totally irresistible. Skip the boxed stuff and make this your new go-to for cozy nights in.
Ingredients
– 1 pound of elbow macaroni
– 4 tablespoons of salted butter
– 1/4 cup of all-purpose flour
– 3 cups of whole milk, plus a splash more if needed
– 2 cups of shredded sharp cheddar cheese
– 1 cup of grated Parmesan cheese
– 1 whole head of garlic
– A drizzle of olive oil
– A pinch of salt and a good crack of black pepper
– 1/2 cup of panko breadcrumbs for that crispy top
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the whole garlic head to expose the cloves.
3. Drizzle the garlic with olive oil, wrap it in foil, and roast for 40 minutes until soft and golden.
4. Cook the elbow macaroni in salted boiling water for 7 minutes until al dente, then drain.
5. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash into a paste.
6. Melt the salted butter in a large pot over medium heat.
7. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
8. Gradually pour in the whole milk, whisking constantly to avoid lumps.
9. Stir in the mashed roasted garlic, salt, and black pepper.
10. Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
11. Remove the pot from heat and stir in the sharp cheddar and Parmesan cheeses until melted and smooth.
12. Fold the cooked macaroni into the cheese sauce until evenly coated.
13. Transfer the mac and cheese to a greased 9×13-inch baking dish.
14. Sprinkle the panko breadcrumbs evenly over the top.
15. Bake for 20 minutes until the top is golden and the edges are bubbly.
16. Let it rest for 5 minutes before serving. What you get is a luxuriously creamy interior with a crispy, golden crust that’s pure comfort. The roasted garlic adds a subtle sweetness that balances the sharp cheddar beautifully. Try topping it with crispy bacon bits or serving alongside a simple green salad for a complete meal.
Decadent Lobster Baked Mac and Cheese
Craving something that’ll make your taste buds throw a party? This lobster mac and cheese is your golden ticket. Combine creamy, cheesy goodness with sweet, luxurious lobster for a dish that’s pure indulgence.
Ingredients
– 1 pound of cavatappi pasta
– 2 cooked lobster tails, meat chopped
– 3 cups of shredded sharp cheddar cheese
– 2 cups of shredded Gruyère cheese
– 4 tablespoons of unsalted butter
– 1/4 cup of all-purpose flour
– 3 cups of whole milk, warmed
– 1/2 cup of heavy cream
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of garlic powder
– A big pinch of salt and black pepper
– 1/2 cup of panko breadcrumbs
– A couple of fresh chives, chopped
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the cavatappi pasta and cook for 8 minutes until al dente.
4. Drain the pasta thoroughly and set it aside.
5. Melt the unsalted butter in a large saucepan over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute until golden.
7. Gradually pour in the warmed whole milk, whisking constantly to prevent lumps.
8. Stir in the heavy cream until the mixture is smooth.
9. Add the shredded sharp cheddar and Gruyère cheeses, stirring until fully melted.
10. Season the sauce with smoked paprika, garlic powder, salt, and black pepper.
11. Gently fold in the cooked cavatappi pasta and chopped lobster meat.
12. Transfer the mixture to a greased 9×13-inch baking dish.
13. Sprinkle the panko breadcrumbs evenly over the top.
14. Bake for 25 minutes until the top is golden and bubbly.
15. Let it rest for 5 minutes before serving.
16. Garnish with chopped fresh chives.
Let’s be real—this mac and cheese is next-level. The cavatappi holds that creamy sauce in every curl, while the lobster adds sweet, tender bites. Serve it straight from the baking dish with a crisp green salad to cut through the richness.
Baked Mac and Cheese with Sun-Dried Tomatoes
Oh my goodness, this baked mac and cheese with sun-dried tomatoes is about to become your new comfort food obsession. Packed with creamy, cheesy goodness and those tangy tomato bites, it’s the ultimate upgrade to the classic. Get ready to impress everyone with this golden, bubbly masterpiece.
Ingredients
– 1 pound of elbow macaroni
– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 3 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of chopped sun-dried tomatoes
– 1 teaspoon of garlic powder
– 1/2 teaspoon of smoked paprika
– A big pinch of salt and black pepper
– 1/2 cup of panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Cook the elbow macaroni according to package directions until al dente, then drain completely. Tip: Salt the pasta water generously for better flavor.
3. Melt the butter in a large pot over medium heat.
4. Whisk in the all-purpose flour and cook for 1 minute until golden and bubbly.
5. Gradually pour in the whole milk while whisking constantly to prevent lumps.
6. Cook the sauce for 3-5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
7. Remove the pot from heat and stir in the sharp cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth.
8. Mix in the garlic powder, smoked paprika, salt, and black pepper.
9. Fold in the cooked macaroni and chopped sun-dried tomatoes until everything is evenly coated.
10. Transfer the mac and cheese mixture to your prepared baking dish and spread it out evenly.
11. Sprinkle the panko breadcrumbs evenly over the top for that perfect crunch.
12. Bake at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbly. Tip: For extra browning, broil for the last 1-2 minutes while watching closely.
13. Let it rest for 5 minutes before serving to allow the sauce to set. Tip: This resting time prevents a runny sauce.
Seriously, that first bite with the crispy panko topping giving way to the ultra-creamy, cheesy interior is pure magic. The sun-dried tomatoes add this amazing sweet-tangy pop that cuts through the richness perfectly. Try serving it alongside a simple green salad or with grilled chicken for a complete meal that’ll have everyone asking for seconds.
Buffalo Chicken Baked Mac and Cheese
You won’t believe how this Buffalo chicken baked mac and cheese transforms comfort food. Grab that hot sauce and shredded chicken—we’re making magic happen in under an hour. Get ready for your new favorite weeknight dinner that packs serious flavor.
Ingredients
– 2 cups of elbow macaroni
– 2 cups of shredded cooked chicken
– 1/2 cup of Buffalo sauce
– 2 cups of shredded sharp cheddar cheese
– 1 cup of shredded mozzarella cheese
– 2 cups of whole milk
– 3 tablespoons of all-purpose flour
– 3 tablespoons of unsalted butter
– 1/2 cup of panko breadcrumbs
– 1/4 cup of crumbled blue cheese
– 2 cloves of minced garlic
– A pinch of salt
– A couple of cracks of black pepper
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Cook the elbow macaroni in salted boiling water for 7 minutes until al dente, then drain completely—don’t rinse it, as the starch helps the sauce cling better.
3. Melt the unsalted butter in a large saucepan over medium heat.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Whisk in the all-purpose flour and cook for 2 minutes to form a roux, stirring constantly to prevent burning.
6. Gradually pour in the whole milk while whisking to avoid lumps.
7. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
8. Stir in the shredded sharp cheddar cheese and mozzarella cheese until fully melted and smooth.
9. Mix in the Buffalo sauce, shredded cooked chicken, salt, and black pepper.
10. Fold in the cooked elbow macaroni until everything is evenly coated.
11. Transfer the mixture to the baking dish and spread it out evenly.
12. Sprinkle the panko breadcrumbs and crumbled blue cheese over the top for a crunchy, tangy finish.
13. Bake at 375°F for 20-25 minutes until the top is golden and bubbly—let it rest for 5 minutes before serving to let the flavors meld. Just imagine pulling this from the oven: creamy, cheesy pasta with a spicy kick from the Buffalo sauce, all topped with that irresistible crunchy panko. Serve it straight from the dish with extra hot sauce for dipping or alongside crisp celery sticks to balance the heat.
Mushroom and Spinach Baked Mac and Cheese
Let’s transform basic mac and cheese into a flavor-packed veggie dream. Loaded with earthy mushrooms and fresh spinach, this baked version delivers maximum comfort with minimal effort. Your weeknight dinner game just leveled up.
Ingredients
– 8 ounces of elbow macaroni
– a couple tablespoons of olive oil
– a pound of sliced cremini mushrooms
– a big handful of fresh spinach
– 3 tablespoons of butter
– 3 tablespoons of all-purpose flour
– 2 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– ½ cup of grated Parmesan cheese
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Cook the elbow macaroni in salted boiling water for 7 minutes until al dente.
3. Drain the pasta and set it aside.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add the sliced cremini mushrooms and cook for 8 minutes until browned and tender.
6. Stir in the fresh spinach and cook for 2 minutes until wilted.
7. Remove the mushroom-spinach mixture from the skillet and set aside.
8. Melt butter in the same skillet over medium heat.
9. Whisk in all-purpose flour and cook for 1 minute until golden.
10. Gradually pour in whole milk while whisking continuously to prevent lumps.
11. Cook the sauce for 5 minutes until thickened and bubbling.
12. Remove the skillet from heat and stir in shredded sharp cheddar cheese until melted.
13. Add the cooked macaroni and mushroom-spinach mixture to the cheese sauce.
14. Season with a pinch of salt and black pepper, then stir to combine.
15. Sprinkle grated Parmesan cheese evenly over the top.
16. Bake for 20 minutes until the top is golden and bubbly.
17. Let it rest for 5 minutes before serving. Ready for the best part? Rich, creamy cheese clings to every noodle while earthy mushrooms add depth and spinach brings freshness. Serve it straight from the skillet with a crisp salad for the ultimate cozy meal.
Smoky Baked Mac and Cheese with Smoked Paprika
Whip up the ultimate comfort food with a smoky twist that’ll have everyone begging for seconds. This baked mac and cheese gets its signature depth from smoked paprika and a crispy breadcrumb topping that delivers perfect texture in every bite.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar
- 1 cup shredded Gruyère
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- A big pinch of salt
- A couple cracks of black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F and grab a 9×13 inch baking dish.
- Cook the elbow macaroni in boiling salted water for 7 minutes until al dente.
- Drain the pasta immediately and set it aside in the colander.
- Melt 4 tablespoons of butter in a large pot over medium heat.
- Whisk in the flour and cook for 1 minute until golden and bubbly.
- Gradually pour in the milk while whisking constantly to prevent lumps.
- Bring the sauce to a simmer and cook for 3-4 minutes until thickened.
- Remove the pot from heat and stir in both cheeses until completely melted.
- Mix in the smoked paprika, garlic powder, salt, and pepper.
- Fold the cooked macaroni into the cheese sauce until fully coated.
- Transfer the mac and cheese to your prepared baking dish and spread evenly.
- Combine panko breadcrumbs with 2 tablespoons melted butter in a small bowl.
- Sprinkle the buttery breadcrumbs evenly over the mac and cheese surface.
- Bake for 25 minutes until the topping is golden brown and the edges are bubbling.
- Let it rest for 5 minutes before serving to allow the sauce to set properly.
Keep that crispy breadcrumb topping intact by letting it cool slightly—the wait rewards you with creamy, smoky perfection. The smoked paprika adds a warm, campfire-like depth that pairs amazingly with the sharp cheddar, while the Gruyère brings that stretchy, melty quality we all crave. Try serving it alongside grilled sausages or crumbling some crispy bacon over the top for extra indulgence.
Conclusion
Versatile, comforting, and always a crowd-pleaser, these 20 mac and cheese recipes offer something for every occasion. We hope you find new favorites to bake and share with loved ones! Don’t forget to leave a comment with your top pick and pin this roundup on Pinterest to save for later. Happy cooking!
