Go-To Cheddar Mac and Cheese

Celebrate National Mac n Cheese day with one of our favorite go-to recipes. Make it extra with savory toppings!

This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.

1 pound dried elbow macaroni (or gluten-free brown rice macaroni)

6 T unsalted butter

½ cup All Purpose flour (or gluten-free All-Purpose flour)

4 ½ cups milk (or plain almond or oat milk)

4 + 1 ½ cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)

1 ½ cups, shredded or cubed white American cheese

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon granulated garlic

Fill a large pot with water and cook the macaroni according to package directions. NOTE: if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.

Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.

Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni. If baking, pour the macaroni and cheese sauce mixture into a greased 9x13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

*for bread crumb topping, cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

Loaded Baked Mac and Cheese Party

Put individual portions of prepared mac and cheese in oven-proof bowls and put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:

sauteed mushrooms, fresh thyme, and truffle oil
pulled pork, candied jalapenos, and barbeque sauce
bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese