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18 Secrets to the Richest, Creamiest Mac and Cheese

Ever wondered why your mac and cheese failed to perform? Too soft, too thick, too eggy…and you’re tired of trying recipe after endless recipe in search of the right one. Good news for you: I’m a master of the successful mac and cheese and today you’ll learn my 18 proven secrets to the richest, creamiest mac and cheese you’ll ever put in your mouth. 

a bowl of creamy mac and cheese on a striped napkin with a stack of small white plates on the side

Macaroni and cheese isn’t a hard dish to make, but there are so many versions, cheeses and variations, how in the WORLD do you know which one is right? To get you started, check out my most popular versions:

The creamy classic: 

Baked macaroni and cheese

a bowl of creamy mac and cheese on a striped napkin with a stack of small white plates on the side

A little kick:

Spicy baked macaroni and cheese

a spoonful of macaroni and cheese with sliced jalapenos on the side on a wooden table


Three cheese stovetop macaroni and cheese

one pot macaroni and cheese in a skillet with a wooden spoon

Something hearty and different: 

Baked mac and cheese with tomatoes

cast iron skillet with tomatoes and a spoon on a plaid tablecloth

Now that you have the basics to choose from, here are the 18 secrets for the richest, creamiest mac and cheese that I put in to play each and every time I make it for anyone. They never fail me, and I know they’ll work for you, too:

  1. Cook your butter and flour together for about one minute to remove any raw flour flavor before adding the milk or cream to your recipe.
  2. Undercook your pasta—cook one minute less than the package directions to avoid a mushy mac and cheese.
  3. Swap rich cream for all or half of the milk in the recipe.
  4. Cook your pasta in salted water.
  5. Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in. Just a little sprinkle of salt is plenty–it will add up. You can even take the total amount of salt recommended in the recipe and just add a bit to each step. That works just fine.
  6. Choose noodle shapes that will hold on to the sauce—this includes shells, corkscrews, rotini or anything with ridges.
  7. Add the cheese to the milk and flour mix with the heat off so the mixture doesn’t separate.
  8.  Don’t add all your noodles at once; see how much sauce you have and add more noodles as needed OR Make more sauce than you think you’ll need for a super creamy final product.
  9. Avoid over baking. Bake only for the time recommended, or when the center is bubbling and you see some golden edges. Cooking it too long will give you a mushy final product.
  10. Consider a dash of dry mustard powder. 
  11. Add a pinch of cayenne pepper for some heat .
  12. Spice it up with jalapenos, a little salsa and pepper jack cheese.
  13. Swap out your cheeses. Cheddar is best but add a melter like fontina, Monterey jack or some parmesan.
  14. Bake your mac and cheese in a more shallow, wider dish if you want more of that crunchy top.

a baking dish of macaroni and cheese with sliced jalapenos and a block of cheese on the side

And speaking of toppings, you might try:

15. Breadcrumbs with garlic and parmesan

16. Crispy panko style crumbs with herbs

17.Add a little melted a butter into your bread crumbs before topping your mac

Now pick your cheeses:

(this is #18 for all of you keeping track)

For the best results, choose at least one flavor cheese and one melting cheese. 

 Flavor cheeses                                                        Melting Cheeses

Sharp cheddar                                                                 Fontina

Asiago                                                                                Gruyere

Pepper Jack                                                                      Mascarpone

Provolone                                                                          Mozzarella

Bleu cheese                                                                        Meunster

Gorgonzola                                                                        Velveeta

Anything smoked                                                              Monterey Jack

Romano                                                                               Swiss

Colby Jack                                                                          American

So there it is: every tip and trick I keep under my belt to make one of the most loved family favorites. How will you make your mac and cheese unique? Drop a comment here and and let me know what changes you’ve made and how your family likes theirs.

Michael Dreher

Tuesday 14th of December 2021

I added stewed tomatoes to the recipe.

Rachel Ballard

Tuesday 21st of December 2021

There's a mac and cheese with tomatoes recipe here on the site Michael. My favorite!!!

Marie Brown

Tuesday 7th of September 2021

Going to try this method mix with mine ..I use real Butter and can Milk W/ half and half with some Chicken Stock and sometimes real cream cheese !! I fry bacon with some fresh garlic and little white wine and little parsley .. I blend that in with the cheese sauce and it’s super good .. Bacon is great w/ Mac and cheese and the wine goes great with cheese 😁😁 and I top off with some bacon bits and bread crumbs on the top

Rachel Ballard

Wednesday 8th of September 2021

That sounds lovely Marie!


Sunday 4th of July 2021

Any recommended brands for cheese?

Rachel Ballard

Monday 5th of July 2021

Akina I don't have a specific brand I stick to, but I like the good ones like Kerrygold cheeses, Tilamook, or just a good aged sharp cheddar. Any Swiss will do. --Rachel


Friday 2nd of April 2021

Swap out at least one tablespoon of butter with black truffle butter... yum!

Rachel Ballard

Saturday 3rd of April 2021

For those who like truffles. They are a very love or hate flavor. --Rachel

Elaine Hinkle

Wednesday 11th of November 2020

I plan on putting live maine lobster and large shrimp in mine. The months ending in the letter R is the best time to buy lobster. Elaine H. Reno NV

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