Food & Cooking Recipes Ingredients Pasta and Grains Test Kitchen's Favorite Mac and Cheese 5.0 (2) Three types of cheese make this creamy stovetop version a must try. Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 6 to 8 Jump to recipe Our test kitchen's favorite mac and cheese is a creamy, fuss-free stovetop recipe inspired by the classic boxed version. For the best flavor and consistency, we lean on three types of cheese: American for creaminess, cheddar for depth of flavor, and Parmesan for a subtle sharpness. Stirring the cheeses into a quick bechamel sauce creates a rich, silky sauce that coats every single noodle. Speaking of noodles, we’re partial to cavatappi, but you can use any short shape you prefer, like elbows or shells. One taste and you’ll quickly realize where this recipe got its name. 24 Quick Comfort Food Recipes That Make Delicious Dinners Credit: Carson Downing Stovetop Versus Baked Mac and Cheese Macaroni and cheese falls into one of two styles: stovetop and baked. They both have their merits and devotees, and there is certainly room in our hearts for both versions. Stovetop: To achieve the stovetop's trademark creamy, melty consistency, recipes typically involve making a mornay sauce (aka a bechamel sauce with cheese). The rich, smooth sauce is perfect for coating the noodles, and the dish is ready to be eaten without any further cooking required. Baked: Baked mac and cheese, like the kind Martha grew up with, relies primarily on the oven's heat for its crispy-on-top, creamy-within texture. Some baked versions forgo the roux and bechamel in favor of simply stirring the cheese directly into the pasta along with other ingredients like evaporated milk and eggs. You'll often find breadcrumbs or crushed crackers on top for an extra crunchy, golden finish. Tip A touch of dry mustard adds a mild tanginess to the sauce while also aiding with emulsification. If you don't have any on hand, you can swap in an equal amount of regular mustard (such as creamy Dijon), just note that it will have a bit more of a vinegary bite. Why Three Cheeses Are Better Than One This recipe calls for not one, not two, but three types of cheese. Each brings something different and desirable to the finished result, working together to create a dish that's as creamy and rich as it is delicious. American cheese, which we suggest adding first, acts as an emulsifier, building a smooth, silky sauce without any graininess. Cheddar contributes deep, classic mac and cheese flavor, while a cup of Parmesan brings a subtle, welcome sharpness. As always, we strongly recommend grating your cheese at home, as store-bought shredded products often contain additives to prevent caking. And while we love the vibrant hue that yellow American and cheddar lend this sauce, you can certainly use white cheeses if you'd prefer. Directions Credit: Carson Downing Cook pasta; drain, reserving pasta water: Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water. Credit: Carson Downing Make bechamel: Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes. Credit: Carson Downing Stir in cheese; combine with pasta: Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve. As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries—just place the pot over a low flame and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor. Credit: Carson Downing Credit: Carson Downing Credit: Carson Downing How to Store Leftover Mac and Cheese This recipe makes quite a bit of macaroni and cheese, so you may find yourself with leftovers. Store any extra in the refrigerator for up to 4 days in an airtight container. Reheat mac and cheese, covered, on the stovetop over medium heat, adding a splash or two of milk to help restore its creamy texture. You can also microwave individual portions until hot. What to Serve With Mac and Cheese Whether you're serving this recipe as a main or side, you may want to counter all that richness with a simple vegetable or crunchy salad. You can't go wrong with green beans, like this recipe that teams them with crunchy oven-fried onions, or these savory stewed beans with bacon. On the salad front, consider a crisp and cooling wedge or this hearty lacinato kale salad with roasted squash. Or, keep things simple with a pile of your favorite crunchy greens and an easy homemade dressing like Martha's favorite vinaigrette, our creamy buttermilk ranch, or this perfect mustard vinaigrette. 5 More Macaroni and Cheese Recipes to Try Baked Mac and Cheese With Broiled Tomatoes Pimiento Mac and Cheese John Legend's Macaroni and Cheese Cheater's Mac and Cheese Three-Cheese Macaroni Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.