There’s nothing quite like the creamy, comforting embrace of mac and cheese to turn an ordinary meal into a celebration of flavor. Whether you’re in the mood for a quick weeknight dinner, a seasonal twist, or just a hearty dose of comfort food, our roundup of 20 Creamy Mac and Cheese Delicious Recipes has something to satisfy every craving. Dive in and discover your next favorite dish!
Classic Baked Mac and Cheese
Nothing says comfort like a creamy, bubbly dish of Classic Baked Mac and Cheese. It’s the ultimate crowd-pleaser that’s as fun to make as it is to eat.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat your oven to 375°F and grease a 2-quart baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
- Gradually whisk in the whole milk, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens.
- Stir in the salt, black pepper, and paprika. Remove from heat and add the sharp cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, then pour into the prepared baking dish.
- Bake at 375°F for 20-25 minutes until the top is golden and the edges are bubbly.
The secret to this mac and cheese’s irresistible texture? A trio of cheeses that melt into the creamiest sauce, with just a hint of paprika for warmth.
Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Southern Style Mac and Cheese
There’s nothing quite like the creamy, comforting embrace of Southern Style Mac and Cheese. This version is rich, flavorful, and has that perfect golden crust we all crave.
Ingredients
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour, salt, black pepper, paprika, and cayenne pepper until smooth. Gradually add the milk, whisking constantly until the mixture thickens.
- Remove the saucepan from heat. Stir in the sharp cheddar and Monterey Jack cheeses until melted and smooth. Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
- Pour the macaroni mixture into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top.
- Bake at 375°F for 25 minutes, or until the top is golden and bubbly.
The secret to this mac and cheese’s irresistible texture? A blend of sharp cheddar for depth and Monterey Jack for meltability, all under a crispy panko topping.
Tip: For an extra crispy top, broil for the last 2-3 minutes of baking, watching closely to prevent burning.
Spicy Jalapeno Mac and Cheese
Get ready to spice up your mac and cheese game with this Spicy Jalapeno Mac and Cheese that packs a flavorful punch!
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until golden.
- Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens.
- Reduce heat to low and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
- Add the diced jalapenos, garlic powder, onion powder, smoked paprika, salt, and pepper, stirring to combine.
- Fold in the cooked macaroni until evenly coated with the cheese sauce.
- Transfer the mixture to the prepared baking dish and bake for 20 minutes until bubbly and lightly golden on top.
The smoky paprika and fresh jalapenos create a depth of flavor that makes this mac and cheese unforgettable.
Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Buffalo Chicken Mac and Cheese
Spice up your mac and cheese game with this Buffalo Chicken Mac and Cheese, a creamy, tangy, and slightly spicy twist on the classic comfort food.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the macaroni according to package instructions until al dente, then drain.
- In a large bowl, toss the shredded chicken with buffalo sauce until evenly coated.
- In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1 minute.
- Gradually whisk in the milk, then bring to a simmer. Cook until thickened, about 5 minutes.
- Stir in the cheddar cheese, blue cheese, salt, and pepper until the cheeses are melted and the sauce is smooth.
- Combine the cooked macaroni, buffalo chicken, and cheese sauce in the prepared baking dish. Stir well.
- Bake for 20 minutes until bubbly and lightly golden on top.
- Garnish with chopped green onions before serving.
The blue cheese adds a bold depth that perfectly balances the heat from the buffalo sauce, making every bite irresistibly complex.
Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.
Truffle Mac and Cheese
Indulge in the ultimate comfort food with this luxurious Truffle Mac and Cheese, where creamy meets earthy in every bite.
Ingredients
- 8 oz elbow macaroni
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp truffle salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 tbsp truffle oil
- 1/4 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the unsalted butter, then whisk in the all-purpose flour to create a roux. Cook for 1 minute until golden.
- Gradually add the whole milk, whisking continuously to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
- Stir in the truffle salt and black pepper, then remove from heat. Add the sharp cheddar cheese and Gruyère cheese, stirring until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, then drizzle with truffle oil and mix well.
- Transfer the mixture to the prepared baking dish, sprinkle with panko breadcrumbs, and bake for 20 minutes until bubbly and golden on top.
The truffle oil elevates this mac and cheese with its distinctive aroma, making it a showstopper at any dinner table.
Tip: For an extra truffle kick, drizzle a bit more truffle oil on top before serving.
Lobster Mac and Cheese
Dive into the ultimate comfort food with this decadent Lobster Mac and Cheese, where succulent lobster meets creamy, cheesy pasta in a match made in heaven.
Ingredients
- 8 oz elbow macaroni
- 1 lb cooked lobster meat, chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F. Cook macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low. Stir in cheddar and Gruyère cheeses until melted. Add salt, pepper, and paprika. Fold in macaroni and lobster meat until well coated.
- Transfer mixture to a greased baking dish. In a small bowl, mix panko with 2 tbsp melted butter; sprinkle over macaroni. Bake for 20 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
The luxurious combination of tender lobster and two types of cheese creates a rich, velvety sauce that clings perfectly to every noodle.
Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
BBQ Pulled Pork Mac and Cheese
Imagine the smoky sweetness of BBQ pulled pork mingling with creamy, cheesy macaroni in this ultimate comfort food mashup.
Ingredients
- 1 lb elbow macaroni
- 2 cups shredded BBQ pulled pork (pre-cooked)
- 3 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup BBQ sauce, plus extra for drizzling
Instructions
- Preheat oven to 375°F. Cook macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour, salt, black pepper, garlic powder, and onion powder to create a roux. Cook for 1 minute until golden.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Add BBQ sauce and mix well.
- Combine cooked macaroni and cheese sauce in a large bowl. Fold in pulled pork gently.
- Transfer to a greased baking dish. Top with remaining 1 cup of cheddar cheese.
- Bake at 375°F for 20 minutes until bubbly and cheese is melted. Let stand for 5 minutes before serving. Drizzle with extra BBQ sauce.
The magic here is in the layers of flavor—each bite delivers the perfect balance of smoky, sweet, and cheesy goodness.
Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Garlic Parmesan Mac and Cheese
Get ready to elevate your mac and cheese game with this Garlic Parmesan version that’s creamy, cheesy, and packed with flavor.
Ingredients
- 8 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups shredded Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Whisk in the all-purpose flour and cook for another minute to form a roux.
- Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 3-4 minutes until the mixture thickens.
- Stir in the salt, black pepper, and garlic powder. Then, add the shredded Parmesan and sharp cheddar cheese, stirring until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, then transfer to the prepared baking dish.
- In a small bowl, mix the breadcrumbs with olive oil and sprinkle over the mac and cheese.
- Bake at 375°F for 20 minutes until the top is golden and crispy.
The crispy breadcrumb topping contrasts beautifully with the creamy, garlicky cheese sauce, making every bite a delightful experience.
Tip: For an extra garlic kick, roast the garlic before mincing and adding it to the sauce.
Bacon and Pea Mac and Cheese
Transform your classic mac and cheese into a smoky, savory delight with this Bacon and Pea Mac and Cheese recipe. It’s a comforting dish that brings a little extra to the table with minimal effort.
Ingredients
- 8 oz elbow macaroni
- 6 slices bacon, chopped
- 1 cup frozen peas, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour, salt, pepper, and garlic powder to create a roux, cooking for 1 minute until golden.
- Gradually whisk in the milk until the mixture is smooth and begins to thicken, about 3-4 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Combine the cooked macaroni, crispy bacon, thawed peas, and cheese sauce in the prepared baking dish, stirring gently to mix.
- Bake for 20 minutes until bubbly and lightly golden on top.
The crispy bacon adds a smoky crunch that contrasts beautifully with the creamy cheese and sweet pops of peas, making every bite a delightful surprise.
Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.
Three Cheese Mac and Cheese
Nothing says comfort like a creamy, cheesy bowl of mac and cheese, and this three-cheese version takes it to the next level with its rich flavor and velvety texture.
Ingredients
- 8 oz elbow macaroni
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F and grease a 2-quart baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
- Gradually whisk in the whole milk, then add the salt, black pepper, and garlic powder. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the sharp cheddar cheese, Gruyère cheese, and grated Parmesan cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, then pour into the prepared baking dish.
- Bake at 375°F for 20 minutes until bubbly and lightly golden on top.
The combination of sharp cheddar, nutty Gruyère, and salty Parmesan creates a depth of flavor that’s irresistibly cheesy and perfectly balanced.
Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.
Mac and Cheese with Caramelized Onions
There’s nothing quite like the creamy, comforting embrace of mac and cheese, especially when it’s elevated with the sweet depth of caramelized onions. This version is a game-changer for your weeknight dinner rotation.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 1 large onion, thinly sliced
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt 1 tbsp butter over medium heat. Add the onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until the onions are golden and caramelized.
- In the same skillet, melt the remaining 1 tbsp butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, then add the garlic powder and black pepper. Bring to a simmer and cook until thickened, about 5 minutes.
- Remove from heat and stir in the cheddar cheese until melted. Add the macaroni and caramelized onions, stirring to combine. Transfer to the prepared baking dish and sprinkle with breadcrumbs.
- Bake for 20 minutes until the top is crispy and the edges are bubbly.
The magic of this dish lies in the contrast between the crispy breadcrumb topping and the velvety cheese sauce, with the caramelized onions adding a whisper of sweetness that makes each bite unforgettable.
Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
Spinach and Artichoke Mac and Cheese
Transform your classic mac and cheese into a creamy, veggie-packed delight with this Spinach and Artichoke Mac and Cheese recipe. It’s a comforting dish that brings a twist to your dinner table with minimal effort.
Ingredients
- 8 oz elbow macaroni
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
- Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.
- Stir in the cheddar and Parmesan cheeses until melted and smooth. Add the garlic powder, salt, and black pepper.
- Fold in the cooked macaroni, spinach, and artichoke hearts until well combined.
- Transfer the mixture to the prepared baking dish and bake for 20 minutes until bubbly and lightly golden on top.
The combination of creamy cheese sauce with the slight tang of artichokes and the freshness of spinach makes this dish a standout. It’s a perfect way to sneak in some greens without compromising on flavor.
Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.
Mac and Cheese Stuffed Peppers
Transform your classic mac and cheese into a vibrant, veggie-packed meal with these Mac and Cheese Stuffed Peppers—a delightful twist that’s as fun to make as it is to eat.
Ingredients
- 4 large bell peppers, any color
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour, salt, garlic powder, and black pepper until smooth. Gradually add the milk, whisking constantly until the mixture thickens.
- Remove the saucepan from heat and stir in 1 1/2 cups of cheddar cheese until melted. Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
- Spoon the mac and cheese mixture into the prepared bell peppers, then sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 20-25 minutes, until the peppers are tender and the cheese is bubbly and golden.
The contrast between the sweet, crisp peppers and the creamy, cheesy macaroni makes every bite a delightful surprise. Perfect for when you’re craving comfort food with a colorful twist.
Tip: For an extra crunch, top with breadcrumbs mixed with a little melted butter before baking.
Mac and Cheese Pizza
Who says you have to choose between mac and cheese and pizza? This Mac and Cheese Pizza combines the best of both worlds for a comfort food mashup that’s sure to be a hit.
Ingredients
- 1 pre-made pizza crust (12-inch)
- 2 cups cooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 400°F. Place the pizza crust on a baking sheet.
- In a saucepan over medium heat, melt the butter. Whisk in the flour, salt, garlic powder, and black pepper until smooth. Gradually add the milk, stirring constantly until the mixture thickens.
- Remove the saucepan from heat. Stir in the cheddar and mozzarella cheeses until melted. Add the cooked elbow macaroni, stirring to coat evenly.
- Spread the mac and cheese mixture over the pizza crust. Sprinkle breadcrumbs on top.
- Bake for 15-20 minutes, or until the edges are golden and the cheese is bubbly.
The crispy breadcrumb topping adds a delightful crunch to the creamy mac and cheese, making every bite a perfect blend of textures.
Tip: For an extra kick, sprinkle a little smoked paprika over the top before baking.
Mac and Cheese Tacos
Who says you have to choose between mac and cheese and tacos? This fusion dish brings the best of both worlds to your table in a fun, handheld format.
Ingredients
- 2 cups elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small flour tortillas
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
- Gradually add the whole milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Stir in the shredded sharp cheddar cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Remove from heat and fold in the cooked macaroni.
- Heat the olive oil in a large skillet over medium heat. Warm each flour tortilla for about 30 seconds per side until pliable.
- Fill each tortilla with a generous scoop of the mac and cheese, then fold into a taco shape. Serve immediately, garnished with chopped fresh cilantro.
The crispy tortilla paired with the creamy, cheesy macaroni creates a delightful contrast that’s sure to be a hit at any gathering.
Tip: For an extra crunch, lightly toast the filled tacos in the skillet for an additional minute on each side.
Mac and Cheese Burger
Imagine biting into a juicy burger where the bun is replaced with crispy mac and cheese patties—this Mac and Cheese Burger is a game-changer for comfort food lovers.
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 lettuce leaves
- 4 tomato slices
Instructions
- Cook the elbow macaroni according to package instructions, then drain and return to the pot.
- Add the shredded cheddar cheese, milk, butter, 1/2 tsp salt, and 1/4 tsp black pepper to the macaroni. Stir over low heat until the cheese is melted and the mixture is creamy.
- Divide the mac and cheese into 8 portions on a baking sheet lined with parchment paper. Flatten each into a patty shape and freeze for 30 minutes.
- Preheat a grill or skillet over medium heat. Mix the ground beef with 1 tsp garlic powder and 1 tsp onion powder, then form into 4 patties. Grill for 4-5 minutes per side or until cooked through.
- Heat a large skillet over medium heat. Cook the mac and cheese patties for 3-4 minutes per side until golden and crispy.
- Assemble each burger by placing a beef patty between two mac and cheese patties, adding a lettuce leaf and a tomato slice.
The crispy mac and cheese patties add a delightful crunch and cheesy flavor that elevates the classic burger to something extraordinary.
Tip: For an extra crispy exterior, lightly coat the mac and cheese patties with breadcrumbs before frying.
Mac and Cheese Egg Rolls
Who says you have to choose between mac and cheese and egg rolls? This fusion dish combines the best of both worlds for a crispy, cheesy delight.
Ingredients
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup milk
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 egg roll wrappers
- 1 egg, beaten
- Oil for frying
Instructions
- In a saucepan over medium heat, melt the butter. Add the milk, cheddar cheese, mozzarella cheese, salt, and black pepper. Stir until the cheeses are fully melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface. Spoon about 1/4 cup of the mac and cheese mixture onto the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.
- Heat oil in a deep fryer or large skillet to 375°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
The contrast between the crispy wrapper and the creamy mac and cheese inside makes these egg rolls irresistibly good. Perfect for when you’re craving something indulgent yet fun to eat.
Tip: For an extra crunch, serve with a side of ranch dressing or hot sauce for dipping.
Mac and Cheese Soup
Who says mac and cheese can’t be a soup? This creamy, dreamy version combines all the comfort of the classic dish in a spoonable form.
Ingredients
- 2 cups elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the 3 tbsp unsalted butter over medium heat. Whisk in the 3 tbsp all-purpose flour and cook for 1 minute until golden.
- Gradually whisk in the 2 cups whole milk and 2 cups chicken broth, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Reduce heat to low and stir in the 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until melted and smooth.
- Add the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and salt and pepper to taste. Stir to combine.
- Add the cooked elbow macaroni to the pot and stir until well coated. Heat through for 2-3 minutes.
The magic of this soup lies in its velvety cheese sauce that clings to every noodle, offering a rich and satisfying bite with every spoonful.
Tip: For an extra crispy topping, broil individual servings with a sprinkle of breadcrumbs and extra cheese for 2-3 minutes.
Mac and Cheese Waffles
Transform your leftover mac and cheese into a crispy, golden waffle that’s perfect for brunch or a fun dinner twist.
Ingredients
- 2 cups cooked macaroni and cheese, chilled
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter, melted
- Non-stick cooking spray
Instructions
- Preheat your waffle iron to medium-high heat and lightly coat with non-stick cooking spray.
- In a large bowl, whisk together the egg, flour, garlic powder, onion powder, salt, and black pepper until smooth.
- Fold in the chilled macaroni and cheese until evenly coated with the egg mixture.
- Scoop about 1/2 cup of the mixture onto the preheated waffle iron, spreading it slightly. Close the lid and cook for 5-7 minutes, or until the waffle is golden and crispy.
- Carefully remove the waffle and repeat with the remaining mixture, spraying the iron with more non-stick cooking spray as needed.
- Serve immediately, drizzled with melted butter for extra richness.
The magic of this recipe lies in the contrast between the crispy exterior and the creamy, cheesy center, making every bite a delightful surprise.
Tip: For an extra crunch, sprinkle a little shredded cheese on the waffle iron before adding the mac and cheese mixture.
Mac and Cheese Carbonara
Imagine combining the creamy comfort of mac and cheese with the rich, savory flavors of carbonara—this dish is a match made in pasta heaven!
Ingredients
- 8 oz elbow macaroni
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Add minced garlic and cook for 1 more minute.
- In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and black pepper.
- Reduce heat to low. Add cooked macaroni to the skillet with bacon and garlic. Pour the egg mixture over the pasta, stirring quickly to coat the pasta without scrambling the eggs.
- Stir in shredded cheddar cheese until melted and the sauce is creamy, about 2 minutes.
- Garnish with chopped fresh parsley before serving.
The magic of this recipe lies in the silky egg-based sauce that clings to every noodle, offering a decadent twist on two classic dishes.
Tip: For an extra crispy topping, broil the finished dish for 2-3 minutes before adding parsley.
Conclusion
We hope this roundup of 20 creamy mac and cheese recipes has inspired your next cozy meal! Whether you’re craving classic comfort or a twist on tradition, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for your next cheesy adventure. Happy cooking!