Creamy, cheesy, and piping hot, macaroni and cheese is a nostalgic classic for a reason — and when you need something hearty, the best mac and cheese recipe among these options can become your go-to. Some of our favorites include Raclette-Gruyère Mac and Cheese with Pickled Shallots, Southern-Style Mac 'n' Cheese, and Buttermilk Macaroni and Cheese with Baby Kale. If you prefer pasta shells, prepare Baked Shells with Gremolata Breadcrumbs. No matter which mac 'n' cheese recipe you choose, you're only a few steps away from a cozy, wonderful meal.
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Raclette-Gruyère Mac and Cheese with Pickled Shallots
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Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.
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Baked Shells with Gremolata Breadcrumbs
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Macaroni and cheese is always a crowd-pleaser. This version features a combination of fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.
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Southern-Style Mac 'n' Cheese
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Three different kinds of cheese — extra-sharp cheddar, Colby-Jack, and cream cheese — go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard. Southern-style mac 'n' cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish).
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Lobster Mac and Cheese
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This decadent macaroni and cheese has it all: a generous amount of lobster meat and a rich, three-cheese sauce made with fontina, Gruyère, and mascarpone, mixed with pasta and baked under a crunchy topping of panko and Parmesan.
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Mac and Corn Cheese
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Inspired by Stouffer's and Korean restaurant corn cheese, Eric Kim's mac and cheese is enlivened with snappy kernels of sweet corn, pungent onion, and fruity jalapeño.
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Macaroni and Cheese with Buttery Crumbs
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Small chunks of cheddar and Colby cheeses throughout give this classic dish a perfect hit of flavor and a fabulous gooey texture.
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Crockpot Macaroni and Cheese
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This three-cheese version of the American comfort classic gets a nice kick from a generous pinch of cayenne, while buttery breadcrumbs give it a great crunch.
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Okra Mac and Cheese with Andouille Sausage
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This baked mac and cheese is loaded with andouille sausage, okra, Creole seasoning, and white cheddar and Gruyère cheeses.
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Kentucky Hot Brown Macaroni and Cheese
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We took the essential components of a Hot Brown — roast turkey, tomato, bacon, and Mornay sauce — and combined them for an untraditional macaroni and cheese with the soul of the original.
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Pernil Mac and Cheese
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At their Durham, North Carolina, restaurant Boricua Soul, Serena and Toriano Fredericks serve this garlicky pernil — a Puerto Rican–style roast pork shoulder — on top of a rich and creamy mac and cheese.
Macaroni and Cheese with Buttery Crumbs
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Small chunks of cheddar and Colby cheeses throughout give this macaroni and cheese a perfect hit of flavor and a fabulous gooey texture.
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Macaroni and Three Cheeses
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White cheddar, gorgonzola, and Parmesan make this deluxe breadcrumb-topped mac and cheese sing.
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Classic Macaroni and Cheese with Potato Chip Crumble
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Potato chips add a decadent crunch to Kate Winslow's classic macaroni and cheese.
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Auntie Monica's Seafood Mac and Cheese
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Loaded with fresh shrimp, crab, and lobster and layered with a rich mixture of cheeses, this macaroni and cheese gets an extra boost of spice from liquid shrimp-and-crab boil. The boil seasoning lends its long-cooked flavor to the casserole without overcooking the delicate seafood.
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Buttermilk Macaroni and Cheese with Baby Kale
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A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
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Grant's Mac and Cheese
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Chef Grant Achatz of Chicago's Alinea uses a white sauce, elbow macaroni, and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits.
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Macaroni and Cheese with Bacon and Blue Cheese
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A few snipped chives make a lovely garnish for this mac and cheese with wedge salad vibes.
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Andouille Mac & Cheese
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Chef Paul Nanni grinds and smokes his own andouille sausage for super-generous portions of this Cajun-inspired macaroni and cheese, but you can swap in pre-made sausage when making it at home.
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Three-Cheese Mac and Cheese
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Goat cheese, sharp white cheddar, and Parmigiano-Reggiano, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.
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Pickled Pepper Macaroni and Cheese
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Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole, studded with sweet and spicy pickled peppers.
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Leek Mac and Cheese
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Cooks usually reserve dark, tough leek greens for stock. Here, F&W's Grace Parisi sautés them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.
