Mac and Cheese

Traditional macaroni and cheese is a casserole baked in the oven, using a mix of cheddar, Gruyere or Parmesan cheese, and topped with breadcrumbs. It’s a classic comfort food, and is guaranteed to bring you back to your childhood. If you’re a fan of quick and easy stovetop macaroni, upgrade from your boxed mix to this thirty-minute recipe. A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes. For a more sophisticated take on mac and cheese, try adding radicchio and raisins—you’ll get sweetness and crunch, balancing out the super creamy Fontina. Find these recipes and more in Food & Wine’s guide to mac and cheese.

Most Recent

Buttermilk Macaroni and Cheese with Baby Kale

A quick sauté renders baby kale leaves pefectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

Pimiento Mac and Cheese

Melissa Clark’s cheesy and warming Pimiento Mac and Cheese is the perfect dinner for a cold night. Combining fresh jalapenos and jarred pimientos, Clark’s Mac and Cheese is lightly spicy and rich with a combination of cheddar and cream cheese. Adjust the spice level by seeding and stemming the jalapeno if you’d like a milder taste. Slideshow: More Macaroni and Cheese Recipes

Pickled Pepper Macaroni and Cheese

Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole. Slideshow: More Macaroni and Cheese Recipes

Mac and Cheese Bites

Nothing beats the homemade stuff, but for these crispy mac and cheese bites, two 7-ounce boxes of your favorite purchased mac and cheese will yield the 5 cups needed here. Slideshow: More Macaroni and Cheese Recipes

Mac and Cheese with Cracker Crumble

To create a mac and cheese with the silky consistency of Velveeta, but using a flavorful, aged cheddar, chefs and brothers Bryan and Michael Voltaggio add sodium citrate to bind their cheese sauce. “Sodium citrate will be your new best friend for cheese sauces,” says Bryan. “It gives you that creamy, melty, gooey texture, but with nutty, sharp cheeses that don’t typically melt smoothly.” Think of the nacho cheese possibilities! Slideshow: More Macaroni and Cheese Recipes

Crock-Pot Macaroni and Cheese

This three-cheese version of the American classic gets a nice kick from a generous pinch of cayenne, while buttery breadcrumbs give it a great crunch. Slideshow: More Crock-Pot Recipes

More Mac and Cheese

How to Make Macaroni and Cheese

Small chunks of cheddar and Colby cheeses throughout give this classic American dish a perfect hit of flavor and a fabulous gooey texture.

Macaroni and Cheese

From a classic gooey four-cheese mac and cheese to a healthy carrot macaroni and cheese, here are superb macaroni and cheese recipes.