This next-level mac and cheese is all about indulgent, creamy perfection. Toss the packaged mixes—this stovetop version is just as fast and easy. It’s made with a luxurious blend of melty cheeses that balance flavor and creaminess in a sauce that clings to every piece of pasta.
Monterey Jack brings creaminess, Gruyère and Comté add a luxurious taste, sharp cheddar delivers a bold tang, and a hint of mustard powder and seasonings ties it all together with just the right depth of flavor. The creamy, cheesy sauce has a silky texture that doesn’t overpower. The result is a dish that’s equally nostalgic and gourmet, and it’s ready to enjoy in as little as 30 minutes.
Whether serving it as a side dish or a main event, our next-level mac and cheese is always a hit. It’s indulgent, fast, and a guaranteed crowd-pleaser. Grab a whisk and a generous pile of grated cheese, and get ready to elevate a classic into something extraordinary.
Recipe Variations
- Spicy: Add a dash of cayenne or a finely chopped jalapeno or Fresno pepper to the sauce. You can also swap out the Monterey Jack cheese for pepper jack.
- Baked: Transfer the macaroni and cheese to a baking dish and top with more cheese or buttered panko crumbs for a crunchy finish. Bake at 400 until the topping is golden brown.
- Broccoli: Make broccoli macaroni and cheese. Toss in some steamed broccoli for extra nutrients and color.
- Bacon: Mix in crisp bits of bacon or pancetta for extra protein and savory flavor.
- Pulled Pork: Finish the macaroni and cheese in the oven with a layer of pulled pork in the center for a BBQ-inspired dinner.
How to Serve Macaroni and Cheese
Macaroni and cheese is a versatile dish served as a side dish or main course. Here are some creative ideas:
Main Dish
- Add Protein: Mix in cooked shrimp, bacon, tuna, ham, or pulled pork for a hearty meal.
- Breadcrumbs: Top the dish with buttery breadcrumbs and bake until golden brown for a crunchy main dish casserole.
- As Stuffing: Stuff peppers or squash halves with macaroni and cheese.
Side Dish
- With Fried Chicken: Serve mac and cheese with crispy fried chicken for a comforting duo.
- With Barbecue: Pair macaroni and cheese with BBQ ribs, brisket, or pulled pork for a delightful Southern-style meal.
- With Sandwiches: Serve it with burgers, BLTs, or grilled cheese for a hearty sandwich supper.
Party Time
- Mini Ramekins: Serve it as an appetizer in small ramekins or bake it in muffin tins for small individual treats.
- Fried: Shape chilled macaroni and cheese into small balls, dip them in eggs, then coat with seasoned breadcrumbs. Fry the mac and cheese bites in 360 F oil until golden brown.
- Buffet Style: Serve the mac and cheese hot from a chafing dish or slow cooker.
- Sliders: Make sliders with mac and cheese topped with bacon, ham, or pulled pork.
Next-Level Mac and Cheese
Upgrade your mac and cheese game with this next-level recipe. Creamy, cheesy, and full of flavor, it’s sure to be a hit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Pasta, Cheese, Comfort Food
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound macaroni
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 3 cups whole milk, heated
- 1 cup grated Monterey Jack cheese
- 1 cup grated Gruyère or Comte cheese (or a combination)
- 1 cup grated mild cheddar cheese (or sharp)
- 1 1/2 teaspoons fine sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook to al dente. Drain, reserving 1/2 cup of the cooking water.
Credit: Diana Rattray - Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
Credit: Diana Rattray - Add the milk gradually while stirring constantly, and continue cooking until thickened.
Credit: Diana Rattray - Remove from the heat and add all of the grated cheese. Stir to blend.
Credit: Diana Rattray - Combine the macaroni with the sauce and stir to blend.
Credit: Diana Rattray
