Creamy Macaroni and Cheese Recipe (2024)

This is now my go-to Mac & Cheese, with only one alteration to the recipe as published. Omit the added salt. It was way too salty with it. Here is a helpful hint: if you combine all ingredients in your baking dish in the morning, and let it sit in the fridge during the day, it will cook in half the time.

Today was the second time I made this dish. The first time, it came out dry. My kids loved it, but I was left disappointed because it was not creamy as expected. This second time, I par cooked the pasta and cooled it before adding it to the liquid. I didn't bake it for another 30 min. II baked it for 15 minutes. This time it turned out creamy. I believe that cooking the pasta just a little before combining cut the thirst of the pasta & minimized the amount of liquid it absorbed.

The more aged the cheese, the drier it will be. You need to use a moister (i.e. younger) cheddar for a creamier result.

To make it less "grainy" you need "fats." I've seen this made on another cooking show and they talked about it. You need to use half and half. Not 2 percent milk. I know it is decadent, but this is what creates the "creamy" consistency you all crave. Up your fats in your dairy.
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Be sure to put a sheet pan under this to catch any spills.

Whole milk ricotta (instead of cottage cheese) and a slug of cream cheese in the blender mix, the sharpest cheddar I can find (occasionally augmented with shredded Parm or smoked Mozzarella), more than a "pinch" of cayenne, and buttered Panko crumbs on top at the end. Yummy every time. I also find that leftovers freeze and reheat (in a slow oven) very well.

This macaroni and cheese has distinct advantage above all others: you neither boil the pasta, nor make a roux. The process is as unfussy as the dish itself, and the dish itself is outrageously good.

*Definitely* add more liquid. I doubled the recipe and used 5 cups of milk; next time, I'd add up to 6 cups. This is NOT a creamy, spread-like-risotto recipe; it actually sets up nicely. Also, DON'T ADD SALT! I'm a salt lover who heeded others' advice and am glad I did; it would have been a touch too salty for me, way too salty for others. I used mostly yellow cheddar, some white cheddar, feta, parmesan and queso fresco, all blended in the food processor. (I cleaned out my cheese drawer.)

I double it and split it into 2 casseroles. I freeze one of them uncooked/raw. when i am ready to use it, i defrost overnight and then bake as directed.

I've made this several times, using the recipe as a starting point; most any dairy product works in place of the cottage cheese (sour cream, cream cheese) - and I add extra milk to try to make it saucier.
I love not having to cook the noodles separately.
Biggest success was adding finely chopped (smaller than the pasta) cooked cauliflower. This was a huge hit in my house, even when people didn't know it was in there. Imparts great flavor.

According to Martha Stewart, use white cheddar rather than orange. She didn't have a reason but I think she is correct. White cheddars are better behaved than the orange ones in cooked preparations.

White cheddar does not curdle or become stringy, and sharp white cheddar has maximum flavor without additional chemicals for "yellowing."

Easiest and best mac and cheese I've ever made! Make sure you puree the cottage cheese mixture well and use fatty milk if you can, the richer the better. I have played around with different cheese blends and found that as long as you keep about 1/2 cheddar you can use other cheeses like gruyere or asiago to add complexity. I've also added additions like bacon and cooked veggies in smallish amounts (less than a cup total) and it's been great! It reheats well (if you have any left!).

Made this yesterday and it's marvelous. Also, wonderfully fantastic the next day. I used whole milk with a splash of half and half. 1/4 tsp. more salt and pepper, 2 tsp. dijon and followed the other ingredients exactly. I almost forgot to stir after taking the foil off, but remembered a few minutes late, with perfect results. I also added buttered breadcrumbs to the top for the last 10 minutes of baking. I will make this again (and probably again and again and again).

My rendition:1 box cavatapi pasta 10 min rinse with cold 1 cubed ham steak sauce 1/2 tsp truffle oil3 tbs butter Heavy cream mix with milk 1-1.5 c2 8oz bags sharp cheddar1/2block Gruyère Fresh thyme and dried parsley Dusting nutmeg 1 tsp cayenne Shave on top before bread crumbs Gruyère Bread crumbs PankoPan fried pack panchetta4 cloves garlicUse oil and mix in bread crumbs

This is the first time I have been let down by a five-star NYT recipe. It was bland and the base did not come together.

Doubled all the spices except for salt and delish. As others have said, not as saucy as advertised but still yummy.

Made this for the first time last night, and it won’t be the last! Kids, grownups - everyone loved it. I used double cream cultured cottage cheese and extra sharp white cheddar, and baked it in my toaster oven in a 9” round pan. Timing and temp were spot on.

When cooked as directed, this was grainy and dry. I won't be using this recipe again unless I'm heavily modifying the instructions...in which case, it wouldn't really be using THIS recipe.

Parboiled the noodles for 4 minutes. Had to let it sit for 15 minutes in between foiled and uncovered baking for guest arrival. Turned out drier and more like a 'Mac bake" than a gooey Mac and cheese. Used all cheddar per directions. Maybe consider mixing that with more melty cheeses next time.

We're at 7,300 feet altitude so I mixed everything up in the morning and left in the fridge. (Anything that involves boiling liquid is tricky up here!) Cooked as directed and it turned out great—lovely texture and delicious. In our aprés ski rotation!

Made 1 1/2 recipe in large casserole. 16 oz whole milk ricotta, 1 lb sharp cheddar, 6 oz Gouda, little under 1/4 c. Romano. Made up and let sit in refrig for 1 hr ish. Cooked a little under recommended time. Delicious!

I made this according to the recipe except with 12 oz sharp cheddar and added shredded Mexican blend to make it 16 oz. The sauce was totally broken and curdy texture. Not a bad taste but the texture was really off putting. I also used a larger pan - 9x13 lasagne dish. Maybe that’s why it was so unmelted? Zero cheese pull or creamy texture. Disappointed and a waste of my ingredients, I can’t figure out why this would be so different from others experiences.

Why did my sauce split? Made with young cheddar and cottage cheese.

Love this recipe, especially the hands-off cook. I've done a few variations by making a Buffalo Chicken version, as well as pulled bbq pork... great entrees on cold winter nights!

Cottage cheese contains rennet, which disqualifies this dish from being listed in the "vegetarian" category.Any cheese with rennet or lipase, is not vegetarian (including Parmesan).

Made again as before 1 lb pasta ( no pre boiling) mix of cheddar, Gruyère and Jack cheeses, added handful of panko to” top” cheese great addition also used 1 lb. Box of Barilla Campanelle pasta .. omg excellent As b4, made earlier in day put in fridge then baked as directed!! Keeps getting better!!

My kids' favorite mac and cheese! I love that the pasta cooks in the sauce.

USE A FOOD PROCESSOR TO MAKE IT MAC ‘n EASEI shredded the cheese in my Breville food processor, dumped all except the 1/4 cup in a big bowl and used the food processor again without washing to blend the ingredients. It cooked beautifully in my enamel cast iron 5qt braiser just as the recipe is written. It’s awesome how easy this is to make and it is now my “go to” recipe for Mac ‘n Cheese.