Short gluten-free pasta stays distinct beneath a creamy cheddar sauce and a lightly toasted panko topping. Bake the casserole briefly, then finish it with chopped chives and spoon through the crumbs to serve.
This baked cauliflower mac and cheese keeps the macaroni and roasted florets distinct. Green peas, a pale white-cheddar sauce and uneven golden panko patches make every bowlful creamy and crisp.
Elbow macaroni is coated in a smooth Velveeta sauce, topped with buttered panko, and baked just until the crumbs turn golden. A brief rest leaves it ready to scoop into creamy, loose portions with a little parsley.
Tender elbow macaroni is folded into a smooth sauce made with American cheese, sharp cheddar, and Parmesan-Romano cheese. A brief broil adds scattered golden spots, while a little panko and parsley finish the creamy, spoonable dish.
Small, hollow pipette pasta catches a glossy white cheddar sauce in this stovetop Panera mac and cheese copycat. White American cheese helps the sauce melt smoothly, and the finished dish goes straight from the pot to the table.
Tender elbows are coated in a smooth potato, carrot, and cashew sauce, then baked beneath a generous layer of golden breadcrumbs. Spoon out loose portions while the pasta is still moist and creamy.
Elbow macaroni and crisp bacon are folded into a cheddar sauce, then baked in a skillet under panko and more cheese. A short bake browns the top while the center stays creamy; reserved bacon and parsley finish the dish.
This slow cooker mac and cheese cooks dry elbow macaroni in whole milk and evaporated milk with cream cheese, sharp cheddar, Havarti, and Gruyere. Stir after an hour and serve when the elbows are tender and scoopable.
Elbow macaroni is tossed with a glossy cheddar and Monterey Jack sauce made on the stovetop. Add the cheese off heat, loosen the sauce with milk if needed, and serve right away with black pepper.