Baked Macaroni and Cheese Recipe (2024)

Be careful with the pre-grated cheese as it is "sprayed" with a wood pulp to keep the cheese from sticking together.

I modified this recipe by swapping out some of the american cheese for smoked gouda and sharp cheddar (8 oz. of each of the three), along with a few tablespoons of ground reggiano ptarmigan. Because we believe bacon makes everything better, I chopped up 6 slices of crispy bacon and added that as well, along with a little panko on top. Every time I've made it, everyone goes back for seconds and thirds.

Easy, indeed! I used a cup of milk and think it might benefit from more milk, as others have suggested. Also a bit more cayenne -- couldn't even taste 1/8 t with all that cheese. And, I'm thinking that it might be a bit cheesier if only 1 cup of the cheese were used as topping and the rest was mixed in with the pasta. This recipe is a keeper, though, for the crunch and because it's so much easier and less time consuming than making a bechamel.

9/21/15 So easy I was suspicious....but this turned out well. I doubled the milk, and it still needed more milk.

Why not heat the milk or light cream and put cheese, cayenne and salt in saucepan to melt first then mix in the pasta and pour into your baking dish and top with some grated cheese. Seems like cheese sauce would get into more nooks and crannies while it bakes for a shorter period of time.

Chacun a son gout, I guess. I've had very little success with "just pour the milk on top, it will meld in the oven" casseroles, (Not only mac & cheese, also scalloped or au gratin potatoes, classic tuna casseroles, and many other dishes.) Making the bechamel -- and incorporating cheese, if called for -- and adding it at every layer as you build your dish -- adds only 10-15 min. to your prep time ... and elevates your "old warhorses" to a whole other place.

I've been making mac & cheese like this for years (dear hubby's favorite). My only difference is whisking in an egg along with the milk and baking in a casserole dish as opposed to a 9x13" sheet pan.

Wonderful recipe, a little too dry. Adjustments -- 2 cups of milk (full fat) with an egg beaten in it, 1 tps. of cayenne and just one cup -- rather than two cups -- of cheese reserved for the topping. I think this is finally the recipe we want in my family. Creamy, crusty and yummy, and so much easier than béchamel.

I have been making this exact recipe for over 45 years. No one in our large family can get enough of it! It makes a dryer macaroni and cheese than most people are used to. But it's absolutely fabulous!

Cut each of 8 slices of American Cheese into 4 strips (=32 pieces). Place these as diagonal lattice on top of mac & cheese mixture in 9" x 13" baking dish. Three pieces fit perfectly on the diagonal.
We also top with buttered cracker crumbs (sleeve of Ritz + 5 Tbs butter) and coarsely ground black pepper. Makes nice presentation.

If my local grocer doesn't have ptarmigan, can I substitute chicken? (Sorry- I didn't mean to "grouse"; you obviously were the victim of spellcheck!")

add frozen peas and/or crisp bacon

Multiplied by eight to serve 80 homeless people in Portland, OR. I added peas, bacon, and for topping Ritz crackers as suggested by other NYTs readers. Our guests LOVED it, asking for seconds and thirds. One guest brought his own container for taking food out -- it never made it out the door .

Been making this for 10 years at least and am famous for my mac n cheese. I use half n half, probably 2 cups total, extra butter and 16 oz of extra sharp cheese. I also bake it for 45 at 375. In my oven that's all it's ever needed. Yum.

I haven't tried this yet but I'm curious.....I had a problem in past recipes with the cheese separating. ( I solved that by using a white sauce, then folding the cheese in). Has anyone had that problem with this recipe?

Delicious as is. Will definitely make again. Perfect for a quick evening meal. Made this with a rack of baby back ribs.

My stepmom made this my entire childhood until her passing. I looked for this recipe for years and was absolutely overjoyed when I tasted it for the first time in almost 20 years. Pretty sure she added extra milk, but the crunch is pure magic.

This recipe doesn't specify where in the oven to bake (middle, top). I placed the dish in the top third and the top was nicely browned after 45 minutes, so I didn't cook the additional 15-20. It came out fine. Maybe its my oven?

2020, 2021, 2022Really good

I did a mix of 4 cheeses and the added extra cheddar and Parmesan with extra Parmesan on top. I also did a whole cup of milk and mixed the milk in with everything instead of pouring it in. Finally I added panko crumbs on top

I listened to the other notes listed here, and added 2 eggs and double the milk. I also added some garlic bread crumbs for the last 15 minutes of baking. Came out beautifully!! Deceptively simple recipe.

Very greasy! I would recommend trying another recipe if you’re looking for a classic creamy, cheesy mac and cheese consistency.

This is perfect just as it is. If it ain’t broke…

I made half the recipe. Used sharp cheddar and my favorite Coopers Sharp from the Deli. It is a delicious version of American cheeses. Added smoky paprika, dry mustard and about 3/4 c of milk. Delightfully crispy on bottom & top. Bake about 35 min ( I did 45; abit too long).

Did not enjoy this. My family has been looking for the perfect mac and cheese recipe and this was not it. It was oily and dry, we wanted the crispiness on the outside which it had, but there was no creaminess to it at all. Maybe there would be more creaminess if using the American cheese option, but it lists cheddar as an alternative, which is what we used. Would not make it again

8 oz Gouda, 8 oz extra sharp, 8oz mild yellow cheddar and two tbsp parmesan. When macaroni done, strain then wash with cold h2o. Add about a third of all the cheese, two cups of whole milk and three tbsp butter back in the pot and stir until combined. add 6 strips of chopped crispy bacon and peas into the pot too. add all the stuff from the pot to a well buttered 9x13. At halfway point add half the remaining cheese. put the rest of the pot into the pan, then top with cheese and Panko. Voila.

Due to the vagaries of my oven I baked this for 30 minutes covered and then poured leftover pasta water onto it instead of more milk. Baked it for 15 minutes uncovered to get a golden brown and crispy top. No American cheese so pre-shredded sharp cheddar and cheddar instead. I added another 1/8 tsp of cayenne. Pasta water kept it from drying out too much but didn’t add additional fat. Salted the water quite a bit so thought I wouldn’t need more than 1/4 tsp salt but will add more next time.

I doubled the milk and it was SO DRY.

What if I wanted to make individual servings and freeze it--Do I cook it first? How long do I cook it for (using small baking dishes)

We add spicy brown mustard and two hot dogs sliced. Tiny bit more liquid too.