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This article shares top mac and cheese recipes from famous chefs like Jean-Georges and the Voltaggios, explains cheese blends pasta shapes and sauce science for creaminess, provides a foolproof step-by-step recipe, explores fun variations like lobster or buffalo, covers common mistakes to avoid, plus storage tips and quick history from 14th-century Italy to Kraft's boxed version.
Question | Answer |
|---|---|
What cheeses make the best mac and cheese? | Sharp cheddar adds tang, Gruyère brings nutty depth, and American cheese ensures smooth melting. |
Which pasta shapes hold sauce best? | Cavatappi spirals, shells, penne ridges, fusilli twists, and elbow macaroni trap sauce perfectly. |
How do you avoid grainy cheese sauce? | Grate your own cheese and add it off the heat while stirring constantly. |
Can you freeze mac and cheese? | Yes, assemble unbaked, wrap tightly, and bake from frozen adding 10-15 extra minutes. |
What's the origin of mac and cheese? | It dates to 14th-century Italy, popularized in America by Thomas Jefferson in the early 1800s. |
Discover the best mac and cheese recipes from famous chefs.
Chefs craft the best mac and cheese recipe with unique twists.
Jean-Georges Vongerichten uses Gruyère and Comté in his elegant version.
He builds a silky béchamel sauce and adds golden breadcrumbs on top.
This gourmet take balances creaminess and sophistication.
Bryan and Michael Voltaggio’s Modern Mac
The Voltaggio brothers mix sharp cheddar, fontina, and American cheese.
They add a splash of hot sauce for kick and top with crispy panko.
Expect ultra-creamy texture with a spicy edge.
Million Dollar Mac and Cheese
This standout best mac and cheese recipe blends four cheeses: sharp cheddar, Gruyère, mozzarella, and cream cheese.
Sour cream boosts tang and richness.
Cavatappi pasta holds the sauce perfectly.
- Four-cheese blend maximizes flavor.
- Sour cream adds creaminess.
- Cavatappi traps every bit of sauce.
Check out our best mac and cheese recipe for similar vibes.
Julia Moskin’s No-Boil Method
Moskin blends cottage cheese, milk, and eggs—no boiling pasta needed.
Bake it all together for custard-like results.
Ideal for quick weeknights with minimal cleanup.
100-Year-Old Horn & Hardart Twist
This 1920s recipe from an automat chain includes canned tomatoes.
Tomatoes cut the richness with bright acidity.
Try it for a historical spin on the best mac and cheese recipe.
Recipe | Key Cheeses | Unique Twist |
|---|---|---|
Jean-Georges | Gruyère, Comté | Béchamel + breadcrumbs |
Voltaggios | Cheddar, Fontina, American | Hot sauce + panko |
Million Dollar | 4-cheese blend | Sour cream + cavatappi |
Moskin | Cottage cheese blend | No-boil bake |
Horn & Hardart | Classic cheddar | Canned tomatoes |
These chef recipes elevate the classic best mac and cheese recipe.
Master the science of creamy cheese sauce and ideal pasta shapes.
Pick the right cheeses for the best mac and cheese recipe.
Sharp cheddar brings bold tang.
Gruyère adds nutty depth.
American cheese melts smooth.
Best Cheese Blends
Cheese | Role | Pairings |
|---|---|---|
Sharp Cheddar | Tangy flavor, good melt | Gruyère, American |
Gruyère | Nutty, creamy | Comté, Fontina |
American | Smooth melt | Cheddar, Jack |
Cream Cheese | Extra creaminess | Cheddar, Mozzarella |
Fontina | Buttery melt | Gruyère, Gouda |
Grate your own cheese always.
Pre-shredded has agents that block smooth sauce.
Ideal Pasta Shapes
Choose pasta that holds sauce well.
- Cavatappi spirals trap cheese best.
- Shells cup sauce inside.
- Penne ridges grab more flavor.
- Fusilli twists cling to every bite.
- Elbow macaroni stays classic.
Undercook pasta 1-2 mins if baking.
It finishes in the oven.
Creamy Sauce Methods
Make roux with butter and flour first.
Whisk in warm milk for béchamel base.
Add cheese off heat to avoid graininess.
No-roux option uses evaporated milk and cornstarch.
It stabilizes sauce without breaking.
Blender method mixes cottage cheese and milk smooth.
Baking vs Stovetop
Method | Pros | Cons | Best For |
|---|---|---|---|
Baked | Crispy top, rich flavor | Takes longer | Potlucks |
Stovetop | Quick, adjustable | No crunch | Weeknights |
Broil baked version 1-2 mins for extra crisp.
These tricks make creamy mac and cheese perfect.
See our best baked mac and cheese recipe for practice.
Follow our foolproof step-by-step guide to ultimate mac and cheese.
Ingredients for 6-8 servings
- 1 lb cavatappi or elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk warmed
- 1 cup heavy cream optional
- 8 oz sharp cheddar grated
- 4 oz Gruyère grated
- 4 oz cream cheese softened
- 1/2 cup Parmesan grated
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika optional
- Salt and pepper
- 1 cup panko breadcrumbs
- 2 tbsp parsley chopped
Step 1 Cook Pasta
Boil salted water.
Add pasta cook 1 min less than package.
Drain set aside.
Step 2 Make Cheese Sauce
Melt butter in saucepan over medium heat.
Whisk in flour cook 2 mins golden.
Slowly add warm milk and cream whisk smooth.
Simmer 5 mins thicken.
Lower heat stir in cheddar Gruyère cream cheese till melted.
Mix in mustard garlic powder paprika salt pepper.
Step 3 Combine and Top
Fold pasta into sauce.
Stir in 1/4 cup sour cream optional.
Mix panko Parmesan 1 tbsp melted butter.
Sprinkle over top.
Step 4 Bake
Transfer to greased 9x13 dish.
Bake 375°F 20-25 mins bubbly golden.
Broil 1-2 mins for crisp top watch close.
Garnish parsley rest 5 mins.
This creates the best mac and cheese recipe every time.
Try our how-to guide for more tips.
Explore creative variations and avoid common mistakes.
Smoked Mac and Cheese
Add smoked paprika to sauce.
Fold in bacon and smoked Gouda.
Top with bacon bits.
Lobster Mac and Cheese
Stir in cooked lobster meat.
Use Gruyère and fontina.
Garnish with chives and truffle oil.
Buffalo Chicken Mac
Mix in shredded chicken tossed in buffalo sauce.
Blend sharp cheddar and blue cheese.
Top with crushed tortilla chips.
Veggie-Packed Version
Sauté spinach mushrooms and squash.
Fold into sauce.
Use whole wheat pasta.
Truffle Mac
Add truffle oil to sauce.
Top with truffle shavings and shallots.
Variation | Key Add-In | Cheese Twist |
|---|---|---|
Smoked | Bacon, paprika | Smoked Gouda |
Lobster | Lobster meat | Gruyère, fontina |
Buffalo | Chicken, sauce | Blue cheese |
Veggie | Spinach, squash | Any blend |
Truffle | Truffle oil | Rich blend |
Avoid Grainy Sauce
Grate own cheese.
Add off heat.
Fix with cold milk if breaks.
Prevent Dry Mac
Use enough sauce.
Cover first when baking.
Add milk to leftovers.
Fix Bland Flavor
Season well.
Use sharp cheeses.
Add mustard or hot sauce.
Keep Topping Crisp
Add just before bake.
Broil at end.
Avoid Soft Pasta
Undercook before baking.
These steps ensure the best mac and cheese recipe succeeds.
Learn storage tips and historical facts about mac and cheese.
Store the best mac and cheese recipe right to keep it creamy.
Refrigerate Up to 3 Days
Cool completely first.
Use airtight container.
Reheat oven 350°F 15-20 mins covered.
Add milk splash for creaminess.
Freeze Up to 3 Months
Assemble unbaked.
Wrap plastic and foil tight.
Bake from frozen add 10-15 mins.
Cover first half.
Reheat Leftovers
- Microwave 30-sec bursts stir add milk.
- Oven best for crisp top 350°F 10-15 mins.
Method | Time | Tips |
|---|---|---|
Fridge | 3 days | Add milk reheat |
Freezer | 3 months | Unbaked freeze |
Mac and Cheese History
Recipe dates to 14th century Italy.
Pasta cheese casserole in old cookbook.
Jefferson brought it to US early 1800s.
Served at White House 1802.
Kraft boxed version hit 1937.
Great Depression staple.
Horn & Hardart added tomatoes 1920s.
- 14th century origins Italy.
- Jefferson popularized America.
- Kraft made it easy 1937.
- Tomato twist 1920s automat.
These facts add fun to your best mac and cheese recipe.
Explore more at our best mac and cheese recipes.