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'This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this.' And that's where the 'Best Mac 'N Cheese. Preheat oven to 350. Cook macaroni until just al dente or a little under al dente. Drain pasta and set aside. In a large bowl, add milk, heavy cream & cheeses.
Hi all! I hope this question hasn't been asked too many times, lol. I've been craving a really cheesy, creamy mac and cheese lately, and was wondering what the best combination of cheeses would be to achieve this. I've been dying to try gouda in mac and cheese, but I don't know if this would go well with anything else or if gouda would work well in mac and cheese. I plan on making it on the stovetop. Thanks in advance!
EDIT: Wow! I was not expecting this many replies!! Thanks everyone! I'll do my best to try all of your recommendations at one point or another! :)
This recipe for classic baked macaroni and cheese is one of the most popular on Kitchen Treaty. It’s super creamy – not dry like some homemade mac and cheese can get. It’s cheesy. Oh yes. Very cheesy. It’s rich, ooey, gooey, and, yeah – in my humble opinion – the best macaroni and cheese recipe ever. Seriously.
This mac and cheese recipe will knock your socks off. Then go put ’em back on and run a marathon, quick!
I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!). It’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.
I can also say it’s the best macaroni and cheese recipe ever because this one is not really even my recipe. I tweaked it a tiny bit – basically made it even more fattening – but otherwise, it’s someone else’s. It’s from someone named Bev, who posted her recipe on Recipezaar (now Food.com) and to whom I am eternally grateful.
Macaroni and cheese is pretty much my all-time favorite food. Always has been. Cases in point:
I should probably stop there. I have a sneaking suspicion I’m coming off like a total freak.
So back to Bev. Bev posted a recipe that will forever be my go-to recipe for homemade mac and cheese. Before that, I had only experienced dry homemade mac and cheese. Goes into the oven wet, comes out dry. So annoying! But no more. I love you Bev!
Bev is probably totally creeped out now too.
Anyway, mac and cheese lovers, come hither – this is the real thing!
Feast your eyes on this …
Now go forth and cheesify!
The best mac and cheese! Seriously. Creamy, cheesy, straightforward, ooey, gooey – this recipe will knock your socks off.
Add cooked and crumbled bacon to the top of individual servings (or the whole thing if your whole clan is carnivorous).
*Please resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it! **Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.
I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!
When you make this recipe ahead of time, please know the result may be a tad more dry. Still delicious! Best morphing software for mac animals lips moving. But a little less saucy. I recommend assembling it up to the point of baking, refrigerating, then, before baking, let it sit at room temperature for about 30 minutes. Then proceed with baking.
Yield: Serves about 6, Serving Size: 1/6 of recipe
Adapted from the Bev’s Macaroni and Cheese recipe on Food.com
// All images and text © for Kitchen Treaty.