Get cheesy: The best macaroni and cheese recipes to indulge in

Pasta is one of the versatile dishes in the history of food, macaroni & cheese just happens to take the crown in the list of delicious pastas. macaroni & cheese checks off all the criteria for the perfect comfort food: Easy recipes? Check. Simple ingredients? Affirmative. Cost-effective? Absolutely. Taste? Delicious. Cheesy goodness? Double check!

Macaroni & cheese – shortened as “mac ‘n’ cheese” in the U.S. and “macaroni cheese” in the United Kingdom – is “a dish of cooked [elbow] macaroni pasta and a cheese sauce, most commonly cheddar”.  

Over the years, the popular dish – macaroni & cheese – has evolved in countless ways, resulting in some scrumptious & mouthwatering recipes. Here are our top picks:

Microwave 5-minute macaroni & cheese

Starting with the easiest & quickest recipe to make on the list, the five-minute macaroni & cheese is conveniently cooked in a microwave. Anyone with or without cooking experience can try this recipe and indulge in a wholesome & tasty meal. 

Ingredients

½ cup elbow macaroni (50 g), ½ cup water (120 mL), 3 tablespoons milk, salt & pepper to taste, ¼ cup shredded cheddar cheese (25 g), fresh chive to garnish (optional).

Directions

1. Mix the macaroni, water, and salt in a microwaveable mug.
2. Microwave for two-three minutes, then stir.
3. Add the milk, cheese, salt, and pepper, then stir.
4. Microwave for another thirty seconds, stir, and garnish with a sprinkle of chives.

John Legend’s baked macaroni & cheese

When singer John Legend visited celebrity chef Martha Stewart, he was asked to cook his signature dish. The musician leaned towards his favorite comfort food – macaroni & cheese. Learn how to make the legendary macaroni & cheese recipe. 

Ingredients

4 tablespoons (1/2 stick) unsalted butter plus more for baking dish, coarse salt & pepper, 3 cups elbow macaroni, 2 cans evaporated milk, 1/3 cup skim milk, 2 large eggs, 1/2 teaspoon seasoned salt, 1/4 teaspoon garlic powder, 250 g extra-sharp cheddar cheese (grated), 250 g Monterey Jack cheese (grated).

Directions

1. Preheat the oven to 375 degrees. Generously butter a thirteen-by-nine-inch glass baking dish; set aside. 
2. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to the pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
3. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to the egg-milk mixture; set aside. 
4. In another medium bowl, combine cheeses; set aside.
5. Place 0ne-third macaroni in an even layer in the bottom of the prepared baking dish; cover evenly with one-third cheese. Repeat with remaining macaroni & cheese mixture. Pour milk mixture evenly over the contents of the baking dish. 
6. Bake until the top layer is lightly browned, thirty-five to forty-five minutes. Let stand ten to fifteen minutes before serving.

Broccoli cheddar macaroni & cheese

Want to add a bit of greens to your macaroni & cheese? No problem, broccoli goes perfectly with the cheesy cheddar dish. The freshness of the green florets adds a crunch to the dish while cutting through the heaviness of the cheese, balancing the dish out perfectly.

Ingredients

1 cup macaroni & cheese, 1 cup cooked broccoli (150 g), ½ cup grated cheddar cheese (55 g), pepper to taste.

Directions

1. Prepare macaroni & cheese like you would normally make or you can use the recipes above.
2. Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
3. Top with desired garnish. Serve immediately.

Vegan macaroni & cheese

All the vegans and lactose intolerant peeps, we see you. It’s devastating to miss out on macaroni & cheese due to food beliefs and/or digestive issues. So, here we have a flavorsome vegan alternative to the traditional macaroni & cheese. Enjoy!

Ingredients

2 yellow potatoes, 1 medium carrot, 1 medium onion, ½ cup cashews (65 g), 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste, 2 tablespoons nutritional yeast, optional, 1 lb elbow macaroni (450 g) cooked.

Directions

1. Peel & cube the potatoes. Peel & chop the carrot into one-inch chunks. Peel & quarter the onion.
2. Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover & simmer for ten minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about one-and-a-half cups of the cooking water.
3. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
4. Pour the sauce over the macaroni and stir to coat.
5. Sprinkle with paprika (optional) and serve immediately.

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Enjoy these yummy macaroni & cheese recipes! Which one are you planning to make? Let us know below!