Creamy Homemade Baked Mac and Cheese

This baked mac and cheese is a family favorite recipe, loved by both children and adults.  My version uses a combination of cheeses for a gloriously cheesy dish!

Everyone has their favorite baked mac and cheese recipe… and this is mine.  It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  I have some other variations in the development stages, so expect them to come to the blog at some point 🙂  In fact, I almost didn’t post this recipe today, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

MY LATEST RECIPES

Cheese sauce pouring over pasta to make homemade Mac and cheese

It all starts with pasta, cooked about a minute shy of al dente.  You don’t want to cook it all the way to al dente, since it will be baking a bit in the oven and will finish cooking there.  You can use any shape you’d like.  I kept it original here with the classic elbow shape, but I’ve done rotini, farfalle, cavatappi, etc.  Pick the shape you and your family love the most!

Macaroni and cheese recipes in baking dish

I love to use a mixture of cheeses in my baked mac and cheese… specifically a medium cheddar and Gruyere.  The sharp tang from the cheddar and the creaminess of the Gruyere are a great combination!  But you could make this with white cheddar, all mild cheddar, sharp cheddar, etc.

Even with the tang from the medium cheddar, my kids literally gobble this up!  Every time I make it, which is often, they have multiple servings and happily eat any leftovers the next day 🙂  Whenever my kids love a recipe, I consider it a winner!

Spoonful of creamy baked Mac and cheese

Now for the secret to making this baked mac and cheese SO cheesy and irresistible… the layers.  First, there’s the rich and creamy cheese sauce, made with part whole milk and part half and half, with 2 generous handfuls of grated cheese swirled and melted in.  Seriously, when you’re cooking this sauce, you might find it incredibly hard to not lick the stirring spoon!  Secondly, there’s an inner layer of grated cheese… the secret weapon.  Once you add half the pasta and cheese sauce to the baking pan, sprinkle on a generous layer of grated cheese, then top it with the remaining pasta and cheese sauce.  You could even be extra decadent and divide the pasta and cheese sauce into thirds and layer in 2 layers of the grated cheese!

Layers of cheese in this creamy Mac and cheese dish

DO YOU COVER BAKED MAC AND CHEESE IN THE OVEN

You could, but then you wouldn’t get that glorious bubbly cheesy “crust”.  I don’t know about you, but it’s my favorite part!  If you really love that crust, go ahead and broil it for several minutes after baking.

HOW TO TOP BAKED MAC AND CHEESE

  • Grated cheese (my personal favorite – and what I’ve done here in these photos)
  • Buttered panko breadcrumbs (feel free to add some herbs to this as well)
  • Bacon pieces/panko breadcrumb combo

Homemade Mac and cheese on plate

HOW LONG DO YOU BAKE MAC AND CHEESE

This recipe doesn’t bake long at all, but I’ve actually baked it longer before, and it’s still every bit as delicious!  Most baked Mac and cheese recipes call for it to be baked 15-30 minutes.  My kids aren’t huge fans of the cheesy “crust”, so I bake mine at 325, but 350 or even 375 work as well.  It’s a very forgiving dish!

Of course, you could alternately not bake this mac and cheese at all, and just combine the pasta with the cheese sauce if that’s what you prefer 🙂

I really hope you all give my family favorite mac and cheese a try… I’m sure you’ll love it as much as we do!

Ultra cheesy forkful of baked Mac and cheese

Family Favorite Baked Mac and Cheese | Rich and creamy baked mac and cheese, filled with multiple layers of shredded cheeses and smothered in a smooth cheese sauce for the ultimate macaroni and cheese! | http://thechunkychef.com
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4.21 from 317 votes
10 servings
Creamy Homemade Baked Mac and Cheese
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This baked mac and cheese is a family favorite recipe, loved by children and adults. My version uses a combination of cheeses for a gloriously cheesy dish!

Calories: 665 kcal
Author: The Chunky Chef
Ingredients
  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups grated medium sharp cheddar cheese divided
  • 2 cups grated Gruyere cheese divided
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
Instructions
  1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.

  2. Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.

  3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

  4. Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

  5. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.

  6. Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

  7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

  8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

Recipe Video
Recipe Notes

Mac and Cheese can be made ahead:

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.  
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.  

FIVE CHEESE VARIATION:

Replace cheese amounts with the following:

  • 2 cups cheddar cheese, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.  Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

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Family Favorite Baked Mac and Cheese | Rich and creamy baked mac and cheese, filled with multiple layers of shredded cheeses and smothered in a smooth cheese sauce for the ultimate macaroni and cheese! | http://thechunkychef.com

 

 

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163 comments on “Creamy Homemade Baked Mac and Cheese”

  1. This was a great recipe! I noticed calories was 635 I believe. What is the serving size? 1 cup? 

  2. Can you not add half&half? Because i have no idea what that is and we dont really have that

    • Half and half is found in the dairy section by the milk and cream in grocery stores here in the US. Alternatively you could use a mixture of milk and heavy cream (just make sure it comes to a total of 4 cups)

  3. Hello, I used your recipe but I added 1 1/2 cups ricotta cheese; I put it in after the milk/half and half. It melted nicely. My sister and I could not stop eating it. This is the best recipe for Mac & cheese I have ever made. I have already sent it to all the women in my family (28). Thank you for sharing.

  4. dear gilda would like your mac @ cheese recipe that your daughter liked, shown on the program ( the more you know ) I think my children would like it

  5. This is the best Mac and cheese recipe I’ve tried yet! I used sharp cheddar and Swiss cheese in mine. Delicious!

  6. Recipe is the best I have made…Thank you!!

  7. I’ve made Mac and Cheese in the past but this was by far the beat recepie I’ve ever gotten my hands on!! Everybody was more into the Mac then the main dish! I would give it 10 stars if I could!! Thank you so much for the recipe!!

  8. This is the BEST Mac n cheese recipe by far! Thank you for sharing it! 👏

  9. I made this with Medium White Cheddar, Gouda & Guyrye!! Oh so amazing !!! Thanks for the great recipe 😉

  10. Love it!

  11. Would Habenero Monterey Jack work (in addition to Sharp Cheddar)?  

  12. Made this special for kid going off to college tomorrow. It was a big hit, thanks.

  13. Hello! I’m making this for a potluck today… I know you give the make ahead directions, I’m just wondering about how well it stays.  After being refridgerated, will the oils separate like they would for leftovers?? And after sitting, will the cheese sauce be pooling in the bottom?? 

  14. Forgot to mention- I only had sharp cheddar and I also used cavatappi pasta (my fave!). 

  15. Umm, this recipe is bomb. I served this to a group of hungry church people at a bible study. I served barbecue brisket and had hot cinnamon apples and this amazing Mac and cheese. People went crazy. Do you know how to get a group of baptists to be quiet? You put an awesome homemade Mac and cheese plate in front of them. I sent everybody the link to this page, so if the internet breaks, it’s because of them. 💗

  16. Trying this recipe tonight! I have never used gruyere cheese so I’m hoping everyone is a fan! Thinking of adding some mozz too! 

    I read through the reviews and I can’t seem to understand how people don’t know what half and half is… 🤦🏻‍♀️

  17. Thanks for the recipe, I enjoy making this and splitting into two ‘batches’ so I can have it again in a few day. I usually reheat the leftovers in a frying pan on high heat to get some extra crispy parts.

    I typically do not like recipe websites because of all the garbage before the actual recipe, but yours was actually good information to have! Thanks for sharing!

  18. I’ve only ever had mac and cheese from a box, which I’ve always hated. I wish I had found some gruyere cheese but I just used provolone and sharp cheddar. This tasted so amazing, I probably just lost 5 years off my lifespan but I’d make it again and add bread crumbs on top. 

  19. These directions are not specific enough!!! I’m winging it right now. I don’t know how much of which cheese to add to the sauce and the proportion I need for the topping!!! 😖😖😖

  20. Thank you very much for this recipe!! My family loves it and I will be making it today, again!! After making only once before it officially became my go to Mac and Cheese recipe!! And I truly enjoy all of what your post has to say. Not just the recipe! 😉 Thank you again! 💐😊

  21. I really think for many readers you would be much more effective if you kept to the recipe. We are not interested in all the rest, including your personal life.

    • This is my website, which I run… so I will include anything I would like. Throughout the post, I also include tips for the recipe itself and kindly provide a “jump to recipe” button for every single post. If you can’t spend a few seconds to scroll to the free recipe, then perhaps you should buy a cookbook.

    • how rude

    • Many ARE interested to glean cooking tips from the author’s experiences with the recipe.  

      Didn’t your mother ever tell you…if you don’t have something nice to say, don’t say anything.

      Thank you, ChunkyChef, for elaborating!  Still in the middle of making it!

    • Oh, my…OH, MY!  Just put it together, ready to take and bake at a friend’s house!  Our 10-year-old daughter snuck a bite of pasta (actually, I snuck it; she had permission)…the look on her face…she was SPEECHLESS, which is very unusual for our “chatty-kathy” daughter…

    • WTF are you talking about? I read the whole post and everything she wrote had something to do with the food. You sound really bitter and sad

    • MM, do not presume that you speak for the mass audience here. the topic is the recipe and comments or questions on making.  Btw, it’s delicious. 

    • Well that was a rude comment. I always read through a whole post because often there are anecdotes that help me understand the recipe better. This mac & cheese is THE BEST EVER! I roasted up all the veggies from my garden, used. cheddar, gruyere and some provolone that was hanging around in the fridge…added panko bread crumbs mixed with the cheese on top…mmm, perfection! Thanks for sharing.

  22. My family is small. I made this incredible recipe and they loved it, however, now I need to figure out how to reheat the left overs without getting a greasy mess. Suggestions please….

    • Unfortunately, reheating the butter and cheese tends to separate the oils from the fat. Are you microwaving the leftovers? I’ve found I can get it less oily by either reheating it in the oven at 300 or 325 until hot and bubbly or slowly over low heat in a skillet or saucepan.

  23. I don’t know what 2 1/2 cups of half and half is. 

  24. Amazing!!!!! This is the BEST homemade Mac n cheese recipe I’ve ever made! 5 stars well deserved. 

  25. Hello Amanda,
    I was looking for this cheese and mac recipe.
    I will try this next week.
    Many thanks for the recipe 🙂
    jeneva

  26. Too many choices here. If i knew how to make it i wouldn’t need a recipe!! You can use this or that cheese, use handfuls??? , or not! Confusing. Sort of guesswork to follow. I don’t recommend this site at all.

    • Hi Jannette… did you even scroll down to read the actual recipe? The post itself does not give out the exact recipe, as that is contained in the recipe card towards the end of the post. The full recipe lists exact measurements. Sorry you don’t recommend the site, but millions of people have made, and loved, this mac and cheese, so my advice would be to actually read the recipe.

  27. Very good, i added a 1/4 teaspoon of mustard powder cuz i like that extral lil tang in my my n cheese, but a great recipe either way.

  28. For anyone who likes things a little spicy, I highly recommend adding just a bit of cayenne or Tabasco to this recipe. The addition elevated this already great dish for me.

  29. Just made this today and it was amazing!!

  30. I heard putting an egg in my Mac and cheese recipe but when do I put it in?? Thankyou

    • Typically that would be for a different kind of mac and cheese (one where you don’t use the melted butter + flour to thicken the liquid), but if you want to try, I would add a beaten egg when you’re combining the pasta with the cheese sauce. You might want to bake it a little longer too.

  31. Hi! So I enjoyed this recipe but the hubs and our daughter did not like the flavor of the Gruyere…what’s a good substitute for it? Thank you! 

  32. Can I freeze this

    • I’ve never done it, so I can’t say for certain, but I would think that it could be. Stir the cheese sauce with the pasta, transfer to a baking dish, cool completely, then cover with foil and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bake at 350 for 30-40 minutes.

    • Absolutely you can freeze mac and cheese. Don’t bake it.  Cover the surface with waxed or parchment paper, then wrap tightly with aluminum foil.  Remove the paper when baking (unless it’s parchment) bake frozen for about 40 minutes at 350, remove cover and bake another 15 minutes.  It’ll turn out fantastic.  I make several and freeze in 8 X 8 disposible pans and have them for nights I just don’t feel like cooking.  🙂

  33. Made this at our last BBQ. It was a hit. Making it again today for a BBQ. Thank you for posting.

  34. Super, super creamy and just lovely. I used Gluten-free flour and elbows & it came out perfect. Very easy to make. 

  35. Made this last night and it was fantastic. Everyone loved it. This will be my new go to recipe for mac n cheese!

  36. Delicious! Best recipe ever! Do not skip the Gruyere cheese, even though it is expensive. . This recipe makes enough to feed 6 at least. They will rave about this!

  37. Pingback: 13+ of the Best Mac and Cheese Recipes on the Planet

  38. Can this be done in a crock pot..taking it to a potluck..so no oven..what would the timing be?
    Thanks

  39. This is amazing! Didn’t have half and half so I used cream cheese and used almost a whole bag of cheddar cheese. It still turned out really good 

  40. Made this last night – a huge hit!!

  41. Hi. This looks nice. But what does ‘half and half’ mean?

    • Hi Meri, half and half is a dairy product, found in near the milk and heavy cream in grocery stores. It’s a mixture of milk and heavy cream, so it’s thicker than milk, but not as thick as cream.

  42. Made this dish for Easter two weeks ago and the family just requested to have it again. It’s so creamy
    and great with any meal. Simple and easy, I used Smokey Gouda and sharp white cheddar and Gruyere.

  43. This recipe was awesome. I made it yesterday & served with a spiral ham-great companions.Mac&Cheese was perfect, so creamy. The top on dish was just as you said it would be, a nice cheesy crust- beautiful. Thank you for sharing the recipe.

  44. I made this dish yesterday for Easter and it was a hit!! I have never tried using the Gruyere cheese…it added A LOT of great flavor! Thank you for sharing, this is definitely a keeper for us 🙂

  45. Love this recipe!! have made it a couple times, but am curious about topping with breadcrumbs, how much should I put on?

  46. This looks fabulous! I will be making this this weekend for Easter! Do you think I could make this ahead of time the night before (without baking) and then bake it on Sunday? Thank you!

  47. I wanted to make this so bad but I cannot eat grains so I made a compromise. I used tapioca in place of flour and gluten free macaroni. I know it is not going to be as good but it was forgiving and excellent. That being said I made the sauce exactly the same. If you don’t have a gluten problem make as instructed and be in heaven.

  48. hello I am a student from Singapore I an choosing ur dish to cook for school I am very interested on cooking ur dish can’t wait to cook your dish

    I hope it turn well just to ask how do u really cook the dish

  49. OK. Very possibility THE BEST… BEST mac n cheese I’ve ever had, my 12 year old daughter shares the same opinion!! Cheese is a little pricey but worth it. I only had smoked paprika not regular and it was still amazing… Made this 3 days ago and have thought about it everyday since… Yup, just that good =)

    Thank you for the recipe

  50. How do I adjust the recipe to serve 16 people?

  51. I made this mac and cheese for a Christmas get together back in December and have made it 2 more times since then. It is absolutely delicious. My mom who is picky about mac and cheese loves it too!!! I was looking for a mac and cheese recipe that had Gruyere in it. Its one of my favorite cheeses!!! Thank you so much for sharing the recipe!!!

  52. I love this recipe! I made it for family Christmas and received multiple compliments! We love it so much were incorporating it into our engagement party and wedding reception menus!

  53. It seems like a lot of flour?! Is that correct? Does it change taste?

    • I assure you it’s the correct amount 🙂 A roux is typically equal parts fat (in this case butter), and flour. We make this at least once a month and it doesn’t taste like flour, I promise 🙂

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  55. Girlfriend…I was so excited to try this that I put on the pasta before checking I had all of the ingredients. How about I didn’t have any milk? Plenty of heavy cream! 🙂 So next, I didn’t know about the slidy recipe sizer thingy and just halved everything in the listing (just me and the hubs 🙂 ) I used oneZll post a pic on instagram for your viewing pleasure 🙂 Girl…I licked the spatula and decided to write you immediately! It. Is. AMAZING!!!! Thanks for a great recipe!

  56. Pingback: Healthier homemade Mac and Cheese Recipes - Detox Your Life

  57. Hi I am a bit confused with the ingredients.
    1 1/2 cups whole milk
    2 1/2 cups half and half (is this also milk?)
    Must is be 4 cups of milk in total

    • Hi Suzette 🙂 Half and half is a dairy product that’s essentially half heavy cream and half milk. You can find it next to the milk and heavy cream in grocery stores. But yes, 4 cups of liquid total.

  58. Pingback: 25 Most Pinned Christmas Recipes for the Perfect Dinner

  59. I made this for the first time today and will be saving the recipe for future use! To quote my husband, “this mac and cheese is excellent”.

  60. Can you use evaporated milk in place of the other milks.

  61. Best Mac and cheese I have ever made! I switch up the cheeses every time I make it. I used this recipe for thanksgiving and my guest and I were very pleased!

  62. Thank you for this wonderful recipe. I made it for thanksgiving and had a lot of thankful friends and family. My bro in law from Georgia commented it was one of the best he had. It’s a winner. I made it early in the day and baked it just before serving. I topped it with panko and butter and it was heavenly.

  63. I am so excited to make this today but as another had posted…I can’t find Gruyere! Could I substitute with Havarti?? If so, would it be the same amount?

  64. OMG!!!! The best Mac and Cheese recipe ever created. My daughter (17) absolutely loved this recipe.

  65. Oh. My. God. I just made this to bring to my office’s Thanksgiving lunch tomorrow and I have never tasted a better mac & cheese in my life. This recipe is AMAZING.

  66. I forgot to buy half and half 🙁 will just using milk work?

  67. Do you think I could make this a day before then keep in on the fridge overnight and just bake in the morning? Wanting to make for thanksgiving but trying to have less to do on thanksgiving day

    • Hi Christina 🙂 Yes, you can absolutely do that! I would make it up (without baking), then cover and refrigerate overnight. Set it out on the counter about 30 minutes before you want to bake it, and it may take a little longer to get bubbly and hot, but should bake just fine 🙂

  68. I made the recipe just like it is listed, and my kids LOVED it. One of them declared please make this more often…haha! Yum!

  69. I grew up with a less expensive version and is probably why I haven’t had a stroke yet. Your version looks incredible but I doubt I will make or eat it any time soon because of the sodium and fat content, not to mention how so much fat will narrow a person’s arteries. But it DOES look like heaven on a plate.

    It was fun to look at the pictures, I could almost taste it. Thank you for letting me look.

    • Hi Ginna 🙂 I’m glad you think it looks good… although I’ve never known a person to eat Mac and cheese as low-fat diet food. It’s comfort food, not something to eat for dinner every night. You can always feel free to change it up to make it low-fat, but I can’t guarantee those results, as we live out life by the “everything in moderation” motto.

  70. I want to make this for Thanksgiving can you make this a day ahead and then reward it?

    • Hi Carla 🙂 I’ve never baked it ahead of time, but I’ve made it up the night before and put the unbaked dish in the refrigerator overnight, then baked it the next day before serving. It works wonderfully! Just set the dish out on the counter about 30 minutes before you bake it, so it can warm up a little 🙂

  71. Hi! This recipe looks amazing. Can I add a can of tuna and some frozen green beans at some point? How would you incorporate them? Thanks!

  72. I never made macaroni and cheese. I have looked at a lot…… Of recipes. This one seems to be kid friendly. My grandkids are very picky eaters. I want to use Gouda cheese. Which cheese I the recipe is the same is Gouda? I want to say the gruyere. Just want it to taste good to the kids.

    Thanks

    • Hi Lisa 🙂 Mac and cheese is definitely a popular dish, with both kids and adults 🙂 I would say a mix of half gouda and half cheddar should be good, so 3 cups of each. I’ve never made it with gouda before, so I can’t say for sure, but I think it should taste really good!

  73. I googled for the best baked Mac and cheese and this came up. I want to take it to a church potluck tomorrow. Does It stay creamy ANd Moist When sitting?

    • Hi Donna 🙂 I think it does, although ours usually doesn’t last long (we just make it for dinner). You could always add a splash of extra half and half or milk to make the sauce a little saucier, which should help with the creaminess 🙂

  74. This is truly THE best! Want to take it to a potluck. Anyone ever try it in a crockpot?

  75. Thanks for sharing your recipe with us. It looks like so delicious. The cheese makes it more creamy. Thanks and keep on posting some recipes like this.

  76. OMG phenomenal I paire it with pulled pork! Make this recipe

  77. This was the bomb. The Greyere made it so fantastic mixed with cheddar. Was a total hit!!!

  78. Made it. Love it. Needs salt t me but I’m a lover of salty foods.

  79. Great Recipe! I substituted the Gruyere with New York sharp cheddar and topped with bacon. Our kids loved it just as much as we did!

  80. Hello can this item be baked and then reheated for later use , I always try to make large sizes and portion it out for later but only use the oven once kinda thing greatly appreciated

  81. I made this today for a potluck at work l followed the recipe exactly and it was the biggest hit ever thank you for sharing your family recipe.

  82. Made this for my husband of 18 years who’s favorite dinner is Hamburger Patties with Mac and Cheese. But in those 18 years have never attempted to make homemade Mac and Cheese but made this tonight and he said it was best he has EVER eaten!! Followed it to the “T”
    Thank you for a obviously delish and easy recipe

  83. Love it. Thanks

  84. Five stars! Easy and fast prep, fantastic flavor, followed recipe to a T and will make again and again. I highly recommend this comfort food recipe. Make it, you won’t regret it and the compliments from your family will make you a hero.

  85. M y wife love this recipe. Thanks for sharing

  86. Very good! We enjoyed it.

  87. Made this today. Used Asiago and cheddar cheese. Was fabulous, creamy, cheesy goodness.

  88. Can I have this recipe but for a smaller serving size like 5? Just me and my daughter

    • Hi Tiana 🙂 Yes, you can absolutely just halve the recipe for it to serve 5. I would think you could bake the smaller portion in an 8×8 baking pan. You can hover over the “10” in the serving size (or press the “10” on mobile) and a slider bar will appear, so you can slide to whatever serving size you’d like, and it will automatically adjust the recipe ingredient quantities 🙂 If that doesn’t work for some reason, just halving the recipe will work for the serving size you requested 🙂

  89. My daughter-in-law made this and it was sooo yummy.
    Can this be prepared a few hours ahead, refrigerated, and then cooked?

  90. Are you trying to kill me?!?! This looks AMAZING!!!!

  91. Is there a substitute for the Gruyere cheese? I can’t find it and have been to many stores!

    • Hi Katey 🙂 Oh what a bummer! I would say a Swiss or even a white cheddar would be a good substitute, but really any cheese would probably work just fine 🙂

    • This cheese is very hard to find but i found it at walmart where the deli is where they sell the sub sandwiches n specialty cheeses. Not in the section where they sell regular cheeses.

  92. This mac and cheese looks so awesome. I’ve been searching for the best mac and cheese for ages. I’m gonna try this next week. Good job 🙂

  93. I can’t wait to try this!

  94. I have tried SO MANY mac and cheese recipes over the years searching for the best one, and I’ve finally found it.
    Thank you for ending my search!

  95. Loved the recipe! We made it tonight for New Year’s. I had a little time following, because I’m not good with cooking terminology (lol) but I got it! Thanks 🙂

    • Hi Amanda 🙂 I’m SO happy to hear that you all loved the Mac and cheese and that you figured it all out 🙂 Cooking terminology can seem like a foreign language at times! Happy New Year!!

  96. This is some seriously cheesy mac and cheese! This recipe was a huge hit!

  97. You forgot to include the addition of spices in the written recipe

  98. Pass me a giant spoon, I’m digging in!!

  99. This mac looks fabulous!

  100. I mean, is there anything better? This looks sooo good. It would be wonderful on one of these chilly nights, tucked in watching TV 🙂

  101. I love a super creamy mac and cheese. Most of them aren’t. Yours is. I love it!

  102. My husband and son are mac and cheese fanatics, and I know they would devour this — looks amazing!

  103. The cheesiness is off the charts!! I will be making this soon!

  104. Ah Mac & Cheese! Absolutely love this idea for the whole family

  105. This looks so yummy!