I am the designated macaroni and cheese maker in my family because of this recipe! I am not welcome at family functions unless I bring this mac and cheese. Kidding, but kinda not. haha This is the creamiest, cheesiest, best macaroni and cheese recipe ever! Made with penne noodles that hold the cheese sauce in the little groves making a cheese explosion in your mouth with each bite.
Why you’ll love this recipe
- Made with 3 cheeses– for flavor depth and a unique flavor
- Serves a crowd – The perfect mac and cheese to make for Thanksgiving dinner or a pot luck. Feeds a ton of people. Or you will have leftovers and this re-heats very well.
- Crispy top, creamy interior – With the breadcrumbs on top this makes for a crunchy top and a cheesy, creamy inside.
Ingredients
Penne Noodles – I’ve tried so many noodles with this recipe, but penne is the best because it hold the cheese sauce in the grooves and in the inside of the noodle.
3 Cheeses – I like sharp cheddar, white cheddar, and pepperjack cheese. You can use any 3 cheeses you would like but this is a good combination. I freshly grate my cheese. Don’t use pre shredded. They have added preservatives that make them hard to melt.
Heavy Cream, milk, cream cheese – This combination makes for a nice base for the cheese sauce
Seasonings – For added flavor
See recipe card below for full ingredients list
How to make the best macaroni and cheese
Step 1: Prep your ingredients. Shred your cheese. Cook your pasta. Dice your onion.
Step 2: Make your cheese sauce. In a medium pot add the heavy cream, cream cheese, and milk over medium low heat and whisk once its warm to combine.
Step 3: In a large pot over medium heat add a whole stick of butter diced onion and garlic and cook for 3-5 minutes.
Step 4: Add to your pot with the butter and onions, the heavy cream mixture, seasonings, and cheese.
Step 5: Once it’s all melted together add in the cooked pasta and stir until all the noodles are coated.
Step 6: Add to a 9×13″ pan. Top with more cheese and bread crumbs and bake at 350° for 25 minutes.
Tips
- This is best right out of the oven, but if you make it the day before take it out of the refrigerator and let it sit out on the counter for 20-30 minutes then heat up in the oven at 200° for 20-30 minutes covered with foil.
- If your penne gets done cooking before the cheese sauce is done add some olive oil to the noodles to keep them from sticking together.
- Shred a little extra cheese for topping right before it goes into the oven.
The Best Macaroni and Cheese Recipe
Ingredients
Method
- I highly recommend using blocks of cheese and not pre-shredded. Shred your cheese with a cheese grater. set cheese aside
- Dice 1/2 of an onion into small pieces
- Cook the penne in a pot of boiling water. Once done add a little bit of olive oil to prevent the noodles from sticking together.1 lb Box of penne
- Preheat oven to 350°
- In a medium sized pot add the heavy cream, milk, and cream cheese and cook over medium low heat and use a whisk to stir together.4 cups heavy cream, 1/2 cup milk, 4 oz cream cheese
- In a large pot over medium heat add the stick of butter and diced onion and garlic and cook for 3-5 minutes until onion is soft. Then add flour and stir for 1 more minute.1/2 onion, 2 tsp minced garlic, 1/2 cup unsalted butter, 2 tbsp flour
- Add in heavy cream mixture, seasonings, and cheese. Reserve a small amount of the cheese to top it with. Whisk mixture well.1 cup shredded cheddar, 1 cup pepper jack cheese, 1 cup white cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp salt
- Once its all melted together add in the cooked pasta. mix well until all noodles are coated. Add mixture to a 9×13" pan. Top off with more cheese and the breadcrumbs. Bake at 350° for 25 minutes.1/2 cup Italian breadcrumbs