My mouth was full of macaroni and cheese, so whatever I was saying probably wasn't clear, but it included the word "transcendent." This was no Kraft Dinner. We were at the Yard House in Las Vegas, and my classic combination of pasta, cheddar, and Parmesan was augmented with thick-cut bacon, wild mushrooms, chicken, and white truffle oil.
Unimpressed with my exclamations of pleasure, my friend Phillip told me, "You know, no matter what they put in it, it's still just macaroni and cheese." This may have been technically accurate, but as far as I'm concerned, it couldn't have been further from the truth.
From the simplest side dish to the masterpiece I was eating, any well-made incarnation of macaroni and cheese is worth my admiration. Warm, filling, and often inexpensive to make, it's the epitome of comfort food, but it can also be adapted for nearly any season or event. Whether it's Velveeta and hot dogs or goat cheese and shallots, there's a style of macaroni and cheese for everyone (except the lactose intolerant).
Kraft may sell over one million of those blue boxes every day, but since I've learned to make my own macaroni and cheese, I've redefined my idea of comfort food. Try one of the recipes below and see for yourself.
(Note: I’ve adjusted all these recipes to suit my tastes, but the first two are adapted from originals at marthastewart.com and the third from Bon Appétit.)
To start with: a classic or at least mostly-classic version. The pepper jack gives it a bit of a kick, but the traditional noodle choices and breadcrumbs on top are pure Americana.
Spicy Baked Macaroni & Cheese
- 1 pound pasta (large elbows or medium shells)
- 1 medium onion, chopped
- 5 tbsp. butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- a pinch (or a quick grating) of nutmeg
- ¼ tsp. cayenne pepper (if you like it extra hot)
- 3 cups grated pepper jack cheese
- 2 slices white bread, or purchased breadcrumbs
- salt and pepper
Article comments
1 - Brittany Linstrom
These look fantastic. There is really nothing better than a good, grown-up macaroni and cheese.
2 - Phillip Winn
Oh, you really did it. Now it's on!
Just you wait.
3 - Matthew T. Sussman
Phillip's wrong, as usual. At some point M&C ceases to be M&C and winds up being just really cheesy pasta, not unlike when Bobby Flay did a Grilled Cheese Throwdown and added all sorts of meats and veggies to it. Grilled cheese? No, you just made yourself a panini. Oh, I'll still take it off your hands, Mr. Iron Chef. Even though, y'know, I asked for a grilled cheese.
4 - Phillip Winn
Sussman, you say I'm wrong, and yet you and I, we speak the same language.
5 - Joanne Huspek
Now this looks delish!
6 - Julie Hermes
Though it's probably very wrong to discuss attempts at a "healthy" version of mac & cheese, I simply cannot have (very often) the calorie busters I would prefer. I found a recipe that includes cauliflower (one of my favorite cooked vegetables), that does quite nicely. I'll have to try the asparagus next.
Also, the restaurant, J. Alexanders ( in about 10 states) has a great mac & cheese on the menu).
7 - Caitlin Pike
Mmm, I LOVE cauliflower... you'll have to share that with me sometime!