For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins.
If you’d like to take the classic and jazz it up some, use the Macaroni & Cheese Recipe Maker to create your own ultimate macaroni & cheese recipe with all your favorite ingredients.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
So rich and creamy! The first time I made this I went with the suggestions left below about the amount of butter used...so I dropped it by half. This time around, I used the suggested amount in recipe and Oh Em Gee! Sooo much better! Seriously, go for it. So good. *Due to having super picky eaters in the house, I have been preparing this recipe without the bread crumb topping and it is still a hit.
Terrific flavor! My family loved it!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.