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World's Best Macaroni Cheese Recipe

Craving creamy, dreamy macaroni and cheese? This recipe, inspired by Beecher's Handmade Cheese in Seattle's Pike Place Market, delivers ultimate comfort food. We've perfected a version using readily available ingredients, resulting in a rich, cheesy masterpiece that's even better than the original! Get ready for perfectly baked, golden-brown edges and a luxuriously smooth interior. Serve with a crisp salad for a complete meal.

Prep Time 20 mins
Cook Time 75 mins
Calories 546.9 kcal
Protein 54g
Rating 4.2 (25 Reviews)
World's Best Macaroni Cheese 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for World's Best Macaroni Cheese

  • Not found in recipe as a separately measured ingredient
  • 1/4 cup (57g) butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) milk
  • 2 cups (227g) shredded cheddar cheese
  • Not found in recipe
  • Not found in recipe
  • 1/2 teaspoon salt, plus more for pasta water
  • Not found in recipe
  • Not found in recipe
  • 1 pound (454g) penne pasta
  • Not found in recipe (Penne pasta used instead)
  • Quantity not specified (for boiling pasta)
  • 2 cups (227g) shredded cheddar cheese, plus 1/2 cup (57g) extra grated cheddar cheese
  • 1 cup (113g) Gruyere cheese
  • 1/4 teaspoon black pepper
  • a pinch of cayenne pepper

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How to Make World's Best Macaroni Cheese

  1. Preheat oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil.
  3. While water heats, make the roux: Melt 1/4 cup (57g) butter in a medium saucepan over medium heat. Whisk in 1/4 cup (30g) all-purpose flour and cook for 2-3 minutes, stirring constantly, until light golden and smooth.
  4. Gradually whisk in 4 cups (950ml) milk. Bring to a simmer, stirring frequently, until thickened (about 10 minutes).
  5. Reduce heat to low. Stir in 2 cups (227g) shredded cheddar cheese, 1 cup (113g) Gruyere cheese (or substitute with another hard cheese), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until melted and smooth.
  6. Cook 1 pound (454g) penne pasta according to package directions until almost al dente. Drain and rinse with cold water.
  7. Return pasta to the pot. Add the cheese sauce and stir to combine. The mixture should be saucy.
  8. Pour the macaroni and cheese into a buttered 9x13 inch baking dish. Sprinkle with 1/2 cup (57g) extra grated cheddar cheese and a pinch of cayenne pepper.
  9. Bake uncovered for 30 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

23g

Fat

93g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Pasta Holiday Event Cheese Comfort Food Pasta Rice And Grains Elbow Macaroni Brunch Taste Mood 4 Hours Or Less