I also changed out the cheeses and the pasta shape. However, she did top hers with breadcrumbs so I decided to make it anyways and just adjust it a bit. She made her mac and cheese with a basic béchamel sauce (which is just a fancy word for cream sauce), added cheese and pasta, and then baked it. It looked so gooey and cheesy that I just couldn’t resist it. Yes!Īs soon as I saw this recipe from Cafe Delites, I knew it was the recipe I wanted. That shape, along with the textured exterior and hollow center make it perfect for holding all that creamy, cheesy sauce that we’ll make. It’s a longer pasta than the shells or elbow, about the length of penne. Until I saw the cavatappi (also called fusilli rigati) and I knew instantly that it was the one. Shells are so-so, but they just don’t hold up like a longer pasta does. And last but not least, the pasta shape.And I am never going back to the creamy stovetop! NEVER! Baked mac and cheese just has more bite and texture. It wasn’t until I ate at my first BBQ joint that I tried the baked stuff. Stovetop mac and cheese used to be the only mac and cheese I knew.I want all cheese and only cheese! Plus, that cheese on top just adds a level of gooeyness that is unmatched.

I used to be a fan of the buttery breadcrumbs on top, but now it just gets in the way. I don’t think the cheese flavor I crave can be carried by just one cheese.

It has to be real cheese (sorry Velveeta fans!) and it (usually) has to be more than one kind of cheese.

So what do I want? Here are my must-haves for a great mac and cheese: Some like a classic elbow shape, others may want a penne or shells or, heck, even a rotini. Some want a creamy stovetop mac and cheese, other want a baked mac and cheese. Some love a cheesy crust on top, other want a crispy breadcrumb crust. Some love creamy cheese from a box, others want pure, shredded cheddar cheese. The main thing I managed to grasp from my search was that everyone has their own feelings about mac and cheese.

Yet, every single one claimed to be the best. Every recipe was slightly different from the last. So when I went searching for a great mac and cheese recipe, I had some trouble narrowing it down. There are so many different ways to make macaroni and cheese. This is true for chocolate chip cookies, chili, grilled cheese, mashed potatoes, and today’s recipe….mac and cheese! If there’s something I’ve learned as a cook and self-proclaimed recipe researcher for almost 15 years, it’s that almost everyone has their own go-to recipe for the American food staples. The best macaroni and cheese you’ll ever have! Creamy Baked Mac & Cheese – Creamy cheese sauce is added to pasta, topped with more shredded cheese and then baked.

Mac and cheese recipe without roux