Cauliflower Mac and Cheese

Cauliflower does not replace the pasta in this baked mac and cheese. Roasted florets and green peas sit among the elbow macaroni, all coated in a pale white-cheddar sauce. Buttered panko bakes into uneven golden patches that stay on top when the casserole is scooped into bowls.

Roasting the cauliflower until just tender helps it hold its shape. Leaving any pan juices behind—and draining the pasta and peas well—keeps extra water out of the sauce. For a version without vegetables, try classic baked mac and cheese.

Ingredients for Cauliflower Mac and Cheese

• 1 lb fresh cauliflower florets, cut into bite-size pieces (450g)
• 1 1/2 tablespoons olive oil
• 8 oz dry elbow macaroni (225g)
• 3/4 cup frozen green peas (105g)
• 4 tablespoons unsalted butter, divided: 3 tablespoons for the sauce and 1 tablespoon for the topping (55g total)
• 3 tablespoons all-purpose flour (25g)
• 2 1/2 cups whole milk (600g)
• 8 oz white sharp cheddar, freshly grated, about 2 cups (225g)
• 1/2 teaspoon garlic powder
• About 1 teaspoon fine salt, divided, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup panko breadcrumbs (45g)

Optional: 1 teaspoon Dijon mustard for a little tang in the sauce.

Yield: 6 main-dish servings or 8 side servings. Allow about 20 minutes to prep and about 65 minutes total, including the rest.

How to Make Cauliflower Mac and Cheese

1. Roast the cauliflower: Preheat the oven to 425°F (220°C). Toss the florets with the olive oil and 1/4 teaspoon salt. Spread them in one layer on a rimmed sheet pan and roast for 20 to 25 minutes, turning halfway through. Start checking at 20 minutes: the edges should be lightly golden and the florets just tender but intact. Leave any pooled liquid on the pan when transferring the cauliflower.
2. Cook the macaroni and peas: While the cauliflower roasts, cook the macaroni in salted boiling water until about 1 minute shy of the package’s al dente time. Add the frozen peas for the final minute, then drain both thoroughly. The pasta will finish cooking in the oven.
3. Make the cheese sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk; cook, stirring, until the sauce lightly coats a spoon, about 7 to 10 minutes. Remove from the heat. If using Dijon, whisk it in now. Stir in the cheddar a handful at a time, then add the garlic powder, pepper, and remaining 3/4 teaspoon salt. Taste and adjust the salt as needed. Keep the sauce off the heat while the cheese melts.
4. Assemble: Reduce the oven to 400°F (205°C). Gently fold the macaroni, peas, cauliflower, and sauce together in a 2- to 2 1/2-quart baking dish, keeping the florets intact. The mixture should sit in a substantial layer rather than spread thinly across the dish. Melt the remaining tablespoon of butter, toss it with the panko, and scatter the crumbs unevenly on top, leaving some sauce visible.
5. Bake and serve: Bake uncovered for 15 to 20 minutes. Check at 15 minutes; the edges should be bubbling and the crumbs golden and crisp. If the crumbs darken before the casserole is hot, cover the dish loosely and continue baking. Rest for about 5 minutes, then scoop gently into bowls so each serving keeps some crumb clusters on top.

How to Keep the Sauce Creamy

Give the cauliflower room on the pan so it roasts rather than steams. Leaving its juices behind and draining the macaroni and peas thoroughly prevents that moisture from thinning the sauce. Cooking the pasta just shy of al dente also keeps it from getting too soft during the final bake.

Thicken the milk sauce before adding the cheddar, then stir in the cheese off the heat. Boiling the sauce as the cheese melts can make it grainy.

When Is the Casserole Ready?

Look for bubbling edges and irregular golden crumb patches, not a firm center. A deeper dish or larger cauliflower florets may need more time, so use those cues along with the baking range. The topping will break into crunchy pieces as you scoop. For another version with a crisp topping, see baked mac and cheese with panko.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions gently. Add a splash of milk if the sauce has thickened.

The breadcrumbs soften in storage, so they are crispest soon after baking. Freezing is not recommended for this dairy sauce and crumb topping.

Nutrition

Approximate nutrition per serving, based on 6 main-dish servings: 525 calories, 21g protein, 28g fat, and 48g carbohydrates. Approximate values per 100g of finished casserole: 165 calories, 7g protein, 9g fat, and 15g carbohydrates. Values vary with the ingredients used and moisture lost during cooking.

Velveeta Mac and Cheese

This baked Velveeta mac and cheese is meant to be scooped, not sliced. Elbow macaroni stays coated in a creamy, pale-orange sauce beneath a thin layer of golden buttered panko. Velveeta is the only cheese needed.

The key is to cook the pasta until just tender and keep the sauce slightly loose before it goes into the oven. A short bake browns the crumbs without drying out the macaroni underneath.

Servings: 6–8 side-dish servings. Prep time: 15 minutes. Cook time: About 40 minutes. Total time: About 60 minutes, including a short rest.

Ingredients for Velveeta Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 6 tablespoons unsalted butter (85g), divided, plus a little for the baking dish
• 1/4 cup all-purpose flour (30g)
• 3 cups whole milk
• 16 ounces Velveeta, cubed (450g)
• 3/4 cup fine panko breadcrumbs (45g)
• 1 tablespoon finely chopped fresh parsley

Optional: Add 1/2 teaspoon dry mustard or freshly ground black pepper to taste. Taste the sauce before adding salt; Velveeta is already salty.

How to Make Baked Velveeta Mac and Cheese

1. Cook the macaroni: Preheat the oven to 350°F (175°C) and lightly butter a 9-by-13-inch or comparable 3-quart baking dish. Boil the macaroni in salted water until just tender, about 8–10 minutes or according to the package directions. Drain without rinsing.
2. Make the sauce base: Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook briefly, stirring. Gradually whisk in the milk to prevent lumps. Cook, stirring, until the sauce lightly coats a spoon but still pours easily, about 5–7 minutes.
3. Melt the cheese: If using dry mustard, whisk it into the sauce. Reduce the heat to low and add the cubed Velveeta in batches, stirring until smooth, about 3–5 minutes. Add pepper if using, then taste before adding any salt. The sauce should still look slightly loose.
4. Assemble: Fold the macaroni into the sauce and spread it in the prepared dish. Sauce should be visible between the pasta pieces. Melt the remaining 2 tablespoons butter, toss with the panko, and scatter the crumbs in a thin, even layer over the top.
5. Bake: Bake uncovered for about 20–25 minutes. Start checking around 18–20 minutes. Take the dish out when the crumbs are lightly golden, the edges bubble gently, and the pasta beneath still looks moist. Do not bake until the center is firm.
6. Rest and serve: Let stand for about 5 minutes. Spoon out loose portions and sprinkle the parsley sparingly over each serving.

How to Keep Baked Mac and Cheese Creamy

Just-tender macaroni needs only a short bake to heat through. Pasta that is still hard in the center will absorb more sauce in the oven, while a sauce that is already thick before baking leaves less moisture for the finished dish.

Use the topping and edges to judge doneness rather than waiting for the center to set. For another oven-baked take, try this classic baked mac and cheese.

Getting a Light Golden Crumb Topping

Coating the fine panko with melted butter helps it brown during the short, uncovered bake. Keep the layer thin so the creamy macaroni remains visible. If your baking dish is especially wide, watch the crumb color and remove the casserole once the edges bubble gently.

Serving Velveeta Mac and Cheese

Serve loose scoops alongside ham or roast pork, or add a vegetable side for dinner. For a larger comfort-food spread, pair it with homemade green bean casserole.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for about 3 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk if the pasta has absorbed the sauce. The breadcrumb topping will soften during storage and reheating.

Portions can also be frozen tightly wrapped for up to 3 months, though the crumbs may lose their crispness.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 485 calories, 18g protein, 25g fat, and 49g carbohydrates. Approximate values per 100g of finished mac and cheese: 185 calories, 7g protein, 9g fat, and 19g carbohydrates. Values will vary with ingredient brands, portion size, and moisture lost during baking.

Chick-fil-A Mac and Cheese Copycat

This copycat-style mac and cheese keeps the elbows creamy and spoonable beneath a lightly browned cheddar top. American cheese helps the sauce melt smoothly, while extra-sharp cheddar and Parmesan-Romano cheese give it a sharper flavor. A brief broil adds scattered golden spots without turning the pasta into a firm casserole.

A light scattering of panko and parsley gives this version its finished look; neither is presented as part of the restaurant’s formula. Allow about 15 minutes to prep and 20–25 minutes to cook. Makes 6 side-dish servings.

Ingredients for Chick-fil-A-Style Mac and Cheese

• 8 ounces dry elbow macaroni (about 225g)
• 2 tablespoons unsalted butter (about 30g)
• 2 tablespoons all-purpose flour (about 15g)
• 2 cups half-and-half, plus a splash if needed
• 4 ounces American cheese, torn or chopped (about 115g)
• 6 ounces extra-sharp cheddar, freshly shredded and divided: 4 ounces for the sauce and 2 ounces for the top (about 170g total)
• 1 ounce finely grated Parmesan and Romano cheese, approximately equal parts (about 30g total)
• 1/4 teaspoon paprika
• 1/4 teaspoon fine salt to start, plus more to taste
• 2 tablespoons panko breadcrumbs
• 1 tablespoon chopped fresh flat-leaf parsley, plus a few small leaves

How to Make Chick-fil-A-Style Mac and Cheese

1. Cook the elbows: Boil the macaroni in a large pot of salted water, following the package timing but stopping about 1 minute before al dente. Drain. Elbow macaroni varies by brand, and it will soften a little more in the hot sauce.
2. Make the sauce base: Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in the flour until no dry pockets remain, then cook briefly. Gradually whisk in the 2 cups of half-and-half. Stir until the sauce gently thickens and coats a spoon, about 5–7 minutes. Reduce the heat if it bubbles hard; the sauce should still flow easily.
3. Melt in the cheeses: Turn the heat to low or off. Stir in the American cheese, 4 ounces of cheddar, Parmesan and Romano, paprika, and 1/4 teaspoon salt. Stir for about 2–3 minutes, until smooth. Taste before adding more salt, since the cheeses vary in saltiness.
4. Fill the dish: Turn on the broiler according to your oven’s instructions. Fold the drained elbows into the sauce. If the sauce looks too thick to coat them generously, stir in a splash of warm half-and-half. Spoon the hot pasta into a shallow, round, approximately 2-quart broiler-safe dish or 9-inch broiler-safe skillet. Scatter the remaining 2 ounces of cheddar unevenly over the top.
5. Broil: Scatter the panko lightly over the cheddar. Broil uncovered, watching continuously and checking the top after about 1 minute. Remove the dish when the cheese bubbles, scattered spots turn golden brown, and the crumbs are lightly toasted—roughly 1–4 minutes, depending on the broiler.
6. Rest and serve: Let stand for 3–5 minutes, until the top stops actively bubbling. Sprinkle with the chopped parsley and a few small leaves. Serve from the dish while the pasta is still soft and spoonable.

How to Keep the Cheese Sauce Creamy

Melt the cheeses over low or residual heat rather than boiling them in the sauce. Before the pasta goes in, the sauce should coat a spoon but still flow easily. If it tightens around the elbows, loosen it with a splash of warm half-and-half. The broiler only browns the already-hot top; it does not need to cook the pasta through.

American cheese helps the sauce melt smoothly, while cheddar and Parmesan-Romano cheese add sharper flavor. Whole milk can replace the half-and-half for a less-rich sauce, though the result will not be quite as creamy.

Watch the Broiler, Not the Clock

Use a vessel the manufacturer explicitly rates for broiler use; a dark serving bowl is not automatically safe. Follow your oven and dish manufacturers’ guidance for clearance beneath the heating element. Broilers can brown the cheese and crumbs quickly, so remove the dish at scattered golden patches rather than waiting for an even crust.

For a simpler cheese-only top, omit the panko and parsley but keep the broiled cheddar. If you prefer a longer-baked dish, see this classic baked mac and cheese.

Storing and Reheating

Cool leftovers and refrigerate promptly in an airtight container for up to 3 days. For a larger portion, cover in an oven-safe dish and reheat at 350°F (175°C) until hot, approximately 20–25 minutes. Uncover for the last few minutes only if you want to brown the top again.

Microwave individual portions covered in short intervals, stirring between intervals. Add a splash of milk or half-and-half if the sauce has thickened. For longer storage, freeze tightly covered for up to 2 months for best quality. Thaw in the refrigerator before reheating; the sauce may be less smooth after freezing.

Nutrition

Approximate nutrition per side-dish serving (1/6 of the recipe): 480 calories, 20g protein, 29g fat, and 36g carbohydrates. Estimated per 100g of prepared mac and cheese: 215 calories, 9g protein, 13g fat, and 16g carbohydrates. Values will vary with the cheeses used and the finished weight of the dish.

Panera Mac and Cheese Copycat

Small, hollow pasta coated in glossy white cheddar sauce gives this stovetop mac and cheese its familiar look. Sharp white cheddar provides the flavor, while a smaller amount of white American cheese helps the sauce melt smoothly. The milk base thickens before the cheese goes in; then the pot comes off the heat to keep the finished sauce creamy rather than grainy. Serve it straight from the pot, without baking or adding a topping.

Ingredients

• 12 ounces pipette rigate pasta (340g)
• 3 tablespoons unsalted butter (about 45g)
• 3 tablespoons all-purpose flour (about 25g)
• 2 1/2 cups whole milk, plus a little more if needed
• 8 ounces sharp white cheddar, freshly shredded (about 225g)
• 4 ounces white American cheese, cut or torn into small pieces (about 115g)
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt, plus more to taste and for the pasta water
• Optional: 1/4 teaspoon mild hot sauce

Yield: 6 servings. Time: 10 minutes prep, 20 minutes cook, 30 minutes total.

How to Make Panera-Style Mac and Cheese

1. Prepare the pasta and cheese: Bring a large pot of salted water to a boil over high heat. Shred the cheddar and cut or tear the white American cheese into small pieces.
2. Cook the pasta: Add the pipette rigate to the boiling water. Follow the package timing, checking 1 to 2 minutes early. Drain when tender with a slight bite; do not rinse. Make the sauce while the pasta cooks.
3. Cook the roux: Melt the butter in a large saucepan or Dutch oven over medium heat. Use a pot large enough to hold the sauce and all the cooked pasta. Whisk in the flour and cook for about 1 minute, until smooth and lightly bubbling but not browned.
4. Thicken the milk base: Whisk in the first splashes of milk gradually, smoothing out each addition before adding more. Whisk in the remaining milk. Cook uncovered over medium to medium-low heat, whisking frequently and scraping the bottom and edges of the pot. After about 5 to 8 minutes, it should gently bubble and lightly coat the back of a spoon.
5. Melt the cheese: Remove the pot from the heat. Stir in the white American cheese and cheddar in several additions, letting each addition melt before adding more. Stir in the Dijon, 1/4 teaspoon salt, and optional hot sauce. The sauce should be smooth and glossy. Taste before adding more salt; do not boil the cheese sauce.
6. Coat and serve: Fold the drained pasta into the sauce off heat until evenly coated. If the sauce is too thick to flow around the pasta, stir in a small splash of milk. Serve promptly, without a topping. If the pasta has cooled, warm it briefly over low heat, stirring gently.

How to Keep the Cheese Sauce Smooth

Thicken the milk base before adding cheese. Gentle bubbles and a light coating on the back of a spoon mean the flour has done its job; the cheese then needs only to melt into the sauce, not cook in it.

Shred cheddar from a block rather than using pre-shredded cheese, which can melt less evenly. Add the cheeses in portions off heat, and avoid boiling the finished sauce. Pasta continues to absorb liquid after it is mixed in, so serve soon or loosen the coating with a little milk.

Choosing Pasta and Cheese

Pipette rigate has small, curved tubes that catch sauce while leaving their hollow openings visible. Small shells or elbows work if pipette is unavailable.

Sharp white cheddar gives the sauce its main flavor; white American cheese helps it melt smoothly. The small amount of Dijon stays in the background rather than making the sauce taste mustard-forward. For a cheddar-only version, replace the white American cheese with 4 ounces of freshly shredded white cheddar. The sauce may be less forgiving, so take particular care to melt it off heat.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat with a splash of milk, stirring gently until creamy. For a microwave portion, add a little milk and stir during reheating. The sauce will be thicker after chilling than when freshly made.

Freezing is possible but not preferred: the dairy sauce may separate or reheat less smoothly.

Nutrition

Approximate per serving, based on 6 servings: 540 calories, 24g protein, 27g fat, and 52g carbohydrates. Approximate per 100g of prepared mac and cheese: 180 calories, 8g protein, 9g fat, and 17g carbohydrates. Values vary with the cheeses used, cooked pasta yield, and any milk added to loosen the sauce.

Bacon Mac and Cheese

This skillet-baked bacon mac and cheese has a lightly golden panko-and-cheddar topping over a creamy center. Half the crisp bacon is folded into the macaroni; the rest goes on after baking so it stays crisp. The key is to assemble the pasta while it still looks saucy, then pull the skillet from the oven as soon as the edges bubble and the top is lightly browned.

Time: 15 minutes prep, 35–40 minutes cooking, plus a 5-minute rest. Yield: 6 generous portions or 8 side portions.

Ingredients for Bacon Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 8 slices bacon, about 8 ounces (225g)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 12 ounces sharp cheddar, freshly shredded, about 3 cups (340g), divided
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3/4 cup panko breadcrumbs (40g)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Kosher salt, only if needed after tasting

Use a deep, round 10- to 12-inch oven-safe skillet that holds at least 3 quarts. Check that the handle is oven-safe. If the pasta and sauce would reach the rim, use a 3-quart baking dish for the oven step instead.

How to Make Bacon Mac and Cheese

1. Preheat and cook the pasta: Heat the oven to 375°F (190°C). Boil the macaroni in modestly salted water for 1–2 minutes less than the package’s al dente time, usually about 6–9 minutes. It should still be slightly firm in the center. Drain promptly.
2. Crisp the bacon: Cook the bacon in the skillet over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes. Transfer it to drain, then chop. Reserve 1 tablespoon of the rendered fat for the breadcrumbs and discard the rest.
3. Thicken the milk sauce: Melt the butter in the skillet over medium-low heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, adding a little at a time at first to prevent lumps. Cook, stirring, for about 6–8 minutes, until the sauce coats the back of a spoon but still flows easily.
4. Add the cheddar: Turn the heat to low or off. Set aside 1/2 cup of the cheddar for the topping. Stir the rest into the sauce in several batches until smooth, then add the pepper. Taste before adding salt; the cheese and bacon may provide enough.
5. Assemble the skillet: Fold in the drained macaroni and half the chopped bacon. The pasta should be evenly coated, with sauce still visible between the pieces. If the skillet is too full, transfer the mixture to a 3-quart baking dish. Toss the panko with the reserved tablespoon of bacon fat, then scatter it over the pasta with the remaining cheddar.
6. Bake and finish: Bake uncovered, starting to check at 18 minutes. Remove it when the edges bubble and the topping is lightly golden with a few darker melted-cheese patches, usually after 18–22 minutes. Rest for 5 minutes, then scatter the remaining bacon and parsley on top. Use a dry oven mitt to handle the hot skillet.

How to Keep the Center Creamy

The macaroni continues to soften in the sauce and oven, which is why it goes into the skillet slightly undercooked. Before baking, the mixture should look generously saucy rather than merely coated. Don’t wait for a dark crust: bubbling edges and light browning are the cues to take it out. A deeper baking dish may take longer to bubble than a shallow skillet.

Serving and Stovetop Option

Serve generous portions with a green salad, or offer smaller portions alongside Parmesan roasted Brussels sprouts. For a bacon-free alternative, try classic baked mac and cheese.

To serve this recipe from the stovetop, stop after folding the macaroni and half the bacon into the sauce. Add the remaining bacon and parsley before serving, and omit the panko-topped bake. The pasta will have a softer surface rather than a browned topping.

Storing and Reheating

Cool leftovers and refrigerate in an airtight container for up to 5 days. The pasta will absorb sauce as it sits, and the breadcrumb topping will soften.

For an individual portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second increments until steaming. For a larger amount, add a splash of milk if needed and reheat in a baking dish at 350°F (175°C) for about 15–20 minutes, until heated through.

Nutrition

Approximate nutrition per generous portion, based on 6 servings: 710 calories, 33g protein, 39g fat, and 57g carbohydrates. Per 100g: approximately 215 calories, 10g protein, 12g fat, and 17g carbohydrates. Values are estimates; ingredient brands, discarded bacon fat, and finished weight will affect the totals.

Slow Cooker Four Cheese Mac and Cheese

Dry elbow macaroni cooks in whole milk and evaporated milk, so there’s no separate pasta pot. Cream cheese, sharp cheddar, Havarti, and Gruyere melt around the elbows for a rich, golden coating. The finished mac and cheese should be moist and scoopable, with distinct pieces of pasta rather than a firm casserole.

Cook it on LOW, stir thoroughly after the first hour, and begin tasting an elbow at about 1 hour 20 minutes. Pasta tenderness—not a fixed cook time—determines when it’s ready.

Ingredients for Slow Cooker Four Cheese Mac and Cheese

Makes 8 side-dish servings. Prep time: about 15 minutes. Cook time: about 1 hour 20 minutes to 2 hours.

• 12 ounces dry elbow macaroni (340g)
• 2 cups whole milk
• 1 (12-fluid-ounce) can evaporated milk
• 4 ounces cream cheese, cubed (115g)
• 8 ounces sharp cheddar, freshly shredded (225g)
• 4 ounces Havarti, shredded (115g)
• 4 ounces Gruyere, shredded (115g)
• 3/4 teaspoon fine salt, plus more to taste
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic powder

Add the elbows dry. Boiling them first would change how much liquid they absorb in the slow cooker.

How to Make Four Cheese Mac and Cheese in the Slow Cooker

1. Prepare the insert: Lightly coat a 4- to 6-quart slow-cooker insert with nonstick spray. Shred the cheddar, Havarti, and Gruyere, and cube the cream cheese.
2. Combine and cook: Add the dry elbows, whole milk, evaporated milk, all four cheeses, and salt. Stir to distribute the pasta and cheese. Cover and cook on LOW for 1 hour.
3. Stir in the seasonings: Scrape the sides of the insert and fold the pasta from the edges toward the center, breaking up any patches of cheese or pasta. Stir in the ground mustard and garlic powder. Cover and continue cooking on LOW for 20 to 30 minutes.
4. Check the pasta: Starting at about 1 hour 20 minutes total, taste an elbow. If it has a hard center, cover and continue cooking on LOW in 15-minute increments, stirring and tasting at each check. Stop when the elbows are tender and the melted cheese coats them. Total cooking time is usually about 1 hour 20 minutes to 2 hours, depending on the cooker.
5. Serve: Turn off the cooker and taste for salt. If the finished mac and cheese is too thick to scoop loosely, fold in warm whole milk 1 tablespoon at a time as needed. Serve promptly in shallow bowls, without a baked finish or topping.

When Is Slow Cooker Mac and Cheese Done?

The elbows should be tender without a hard center, and the cheese should cling to them without a pool of thin liquid. The pasta will keep absorbing sauce as it sits, so turn off the cooker once it reaches that point. This version is not meant to cook for 3 to 4 hours.

A 4-quart insert holds this batch more deeply than a 6-quart insert, which may affect the timing. Begin checking at the stated time regardless of cooker size.

How to Keep the Cheese Sauce Creamy

The one-hour stir redistributes cheese that may have collected in patches and pasta sitting against the insert’s edges. Keep the lid on between checks. If the sauce tightens after cooking, fold small amounts of warm milk into the finished dish until the elbows are creamy and scoopable again.

Serving Ideas

Serve the mac and cheese plain, or offer chopped parsley or toasted buttered breadcrumbs separately. For a vegetable side, try Parmesan roasted Brussels sprouts. For an oven-finished alternative, try classic baked mac and cheese.

Storing and Reheating Leftovers

Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat gently until hot throughout, stirring in a splash of milk if the sauce is too thick. The elbows will be softer than when freshly cooked. Freezing is not preferred because the pasta and dairy sauce may lose their original texture.

Nutrition

Approximate per side-dish serving (1/8 of the recipe): 530 calories, 26g protein, 29g fat, and 41g carbohydrates. Approximate per 100g of cooked mac and cheese: 250 calories, 12g protein, 14g fat, and 19g carbohydrates. Values exclude optional milk added at serving and will vary with cheese brands and finished weight.

Southern Baked Mac and Cheese

Southern baked mac and cheese has a golden, spot-browned cheese top and a moist center that serves in soft scoops. This version bakes in a deep, round skillet, with sharp cheddar and Monterey Jack mixed through the macaroni and reserved for the top.

Eggs and evaporated milk form a filling that looks loose before baking but sets around the pasta in the oven. Check the center rather than judging by the browned top alone, then let the skillet rest before serving.

Ingredients for Southern Baked Mac and Cheese

• 10 ounces dry elbow macaroni (about 285g)
• 2 tablespoons unsalted butter, divided (about 30g)
• 1 can (12 fluid ounces) evaporated milk
• 3/4 cup whole milk
• 2 large eggs
• 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups or 225g)
• 4 ounces Monterey Jack cheese, freshly shredded (about 1 cup or 115g)
• 1/2 teaspoon fine salt, plus more for the pasta water
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper (optional)

Use a deep, oven-safe skillet with at least a 3-quart capacity and room below the rim for bubbling. Confirm that the handle is oven-safe. A similarly sized baking dish will work, though its depth may change the baking time and it will not give the casserole the same skillet presentation.

How to Bake Southern Mac and Cheese

1. Prepare the skillet: Place a rack near the center of the oven and preheat to 375°F (190°C). Grease the skillet with 1 tablespoon of the butter.
2. Cook the macaroni: Boil it in salted water until about 1 minute shy of fully tender, using the package time as a guide. Drain well, then toss the hot macaroni with the remaining tablespoon of butter.
3. Whisk the filling: In a large bowl, whisk the evaporated milk, whole milk, eggs, salt, black pepper, and optional cayenne until no streaks of egg remain. Mix the cheddar and Monterey Jack together, then reserve about 1 cup of the combined cheese for the top.
4. Assemble: Combine the macaroni and unreserved cheese in the skillet. Pour the egg-and-milk mixture over them and gently distribute it between the noodles. Scatter the reserved cheese evenly over the surface. Some liquid may still be visible.
5. Bake: Bake uncovered and start checking at 30 minutes. Expect approximately 30–40 minutes, until the edges bubble, the cheese has irregular golden-brown spots, and liquid filling does not pool near the center. If the top browns before the center sets, tent it loosely with foil and keep baking. Rotate the skillet once only if your oven browns unevenly.
6. Rest and serve: Let the skillet rest for 10–15 minutes so the filling settles, then serve in soft scoops. Use oven mitts; the handle will still be hot.

Why the Filling Looks Loose Before Baking

The egg-and-milk mixture is liquid when it goes into the skillet and sets as it bakes. Do not drain it or add flour to thicken it. Resting helps the finished casserole hold together in scoops, but it is not meant to cut into firm squares.

How to Tell When the Center Is Done

A browned cheese top can finish before the center, especially in a deeper skillet. Gently check beneath the surface near the middle: the filling should be hot and set enough that liquid custard does not pool. If using an instant-read thermometer, aim for at least 160°F (70°C) in the egg-containing center without touching the skillet. A broad, shallow vessel may finish sooner, so use these cues alongside the baking window.

Serving and Leftovers

Serve warm directly from the skillet. For a larger meal, pair it with homemade green bean casserole or Parmesan roasted Brussels sprouts.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat covered portions gently until hot throughout. A small splash of milk may help if they seem dry, though the texture may be less creamy than when freshly baked.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 410 calories, 20g protein, 23g fat, and 32g carbohydrates. Approximate values per 100g of finished mac and cheese: 205 calories, 10g protein, 11g fat, and 16g carbohydrates. Values will vary with the cheeses used, pasta yield, and moisture lost during baking.