Extreme Mac and Cheese

When you make this extreme mac and cheese, something just sort of… shifts in the kitchen. There’s this smell – warm, sharp cheddar melting into thick ribbons, a little salt in the air from boiling pasta, maybe the faintest crackle as the breadcrumbs start crisping in the oven (if you go that route). It’s rich and golden and soft in all the right places. The first time I made a real béchamel version – not the boxed kind, not the shortcut – I remember standing over the stove, stirring that lovely glossy sauce and thinking, yes… this is the kind of dish that wraps itself around a memory.

Why You’ll Crave It

• That cheese pull – just outrageous, like the kind that drips off your fork before you get to the plate
• Creamy sauce that sticks to every bite, not gloopy or stiff (that’s a textural thing I can’t handle)
• Comes together fast – about 15 minutes, start to finish if you’re focused
• Endlessly customizable – fancy cheese in the fridge? Add it. Roasted veggies from last night? Toss ’em in
• It satisfies… like really hits the part of you that just wants warm things and carbs and comfort

The first time I made this, I used three different cheeses I had lying around and ended up eating straight from the pot with a wooden spoon (not proud, just honest).

What You’ll Need

• Elbow macaroni: 250 grams – classic shape, holds onto the sauce like it was made for it (which it kind of was)
• Cheddar cheese (shredded): 200 grams – sharp, full-flavored, you want it to taste like cheese, not just be creamy
• Cold whole milk: 500 ml – the chill helps temper the roux slowly, making the sauce silkier somehow
• Butter: 50 grams – you’ll melt this for the base of your sauce, but it also adds a certain richness you can’t skip
• Flour: 50 grams – all-purpose does fine, for thickening the béchamel
• Fine salt: to taste – start with a pinch, then trust your tongue
• Fresh cracked black pepper: to taste – adds just enough sharpness to cut the cream a little
• Optional toppings: toasted breadcrumbs or a handful of shredded Parmesan – if you want crunch or that oven-finished golden top

Easy How-To

Get that water going

Fill your biggest pot with water and bring it to a full, rolling boil. Salt it – more than you think. This is the only chance you have to flavor the pasta itself.

Add the macaroni

Drop in the 250g of elbow macaroni and give it a stir. Cook until al dente – not mushy – you still want some bite. Usually 8-9 minutes, but double check your package just in case. Drain and set aside (don’t rinse it!).

Start your roux

Same pot (saves washing later), melt the butter over medium heat. Add the flour and whisk slowly, gently. Let it bubble a bit – you’ll get this nutty smell. It should look like wet sand.

Add milk gradually

Pour in the milk in small splashes, whisking constantly. Don’t rush this part – the roux needs time to absorb the liquid and smooth itself out. It’ll look clumpy, then suddenly silky. Wait until it just starts to thicken (coats the back of a spoon) before proceeding.

Cheese time

Stir in the shredded cheddar a little bit at a time. It’ll melt into these luscious ribbons. Stir gently until it’s all dissolved – smooth and thick and golden. If it looks grainy, your heat might be too high – you can always take it off the heat and keep stirring.

Get married

Toss the drained macaroni back into the pot and stir well. Every noodle should be coated. Taste, then season with salt and pepper as you like. Sometimes I’ll add a little mustard powder or a pinch of paprika if I’m feeling nostalgic. Totally optional.

Serve or bake (your call)

You can serve it just like this – ultra creamy, straight from the pot. Or… pour into a baking dish, top with breadcrumbs or extra cheese, and broil or bake until golden and bubbling. I approve both versions, truly.

Good to Know

• If your sauce splits or looks weird – take it off the heat, add a splash of cold milk, and whisk like your life depends on it. Magic.
• Kids will eat three servings of this and then pretend they don’t like vegetables (sneak chopped spinach in – they won’t know).
• Your stovetop hates cheese. Soak that pot right after serving – trust me.

Serving Ideas

• Serve with a peppery arugula salad dressed in lemon – brightens things right up
• Alongside roasted root vegetables in colder months – cozy squared
• In a small bowl passed around the table family-style, the way my auntie used to

Top Tricks

• Grate your own cheese – pre-shredded is coated in anti-caking powder and doesn’t melt the same
• Reserve a splash of the pasta water if your sauce feels too thick – the starch gives it body
• If rewarming later, add milk first and stir slowly over low heat – it won’t go back to exactly fresh, but close

Frequently Asked Questions

What’s the best cheese combo for extra flavor?

Sharp cheddar is your base, but a little Gruyère or fontina adds a lovely depth. I like a 2:1 ratio – mostly cheddar, just a hint of something funkier.

Can I make it without flour?

You can thicken it with cornstarch slurry instead – not traditional, but works. Or just use melted cheese and cream… it won’t cling the same, but the flavor will still be rich.

How do I know when the sauce is thick enough?

It should coat the back of a spoon and leave a slow, slinky trail when stirred. Too runny and it won’t hug the pasta – too thick and it’ll get gloopy. You’ll feel it on the spoon.

Does it reheat well?

Mostly. It thickens in the fridge, so reheat gently with a splash of milk stirred in. Microwave in short bursts or warm on stovetop low and slow.

Conclusion

Sometimes extreme isn’t about piling on toppings or going wild with flavors – it’s about going all-in on comfort, on warmth, on real ingredients. This extreme mac and cheese isn’t complicated, but it does everything a good mac should: rich, creamy, unapologetically cheesy. I hope it becomes one of those dependable, go-to dishes you can pull out from memory when you’ve had a long day or need to feed your people with something simple and good.

More recipes suggestions and combination

Spicy Mac and Cheese

A swirl of Sriracha or diced jalapeños in the cheese sauce turns mild into bold in seconds.

Loaded Mac and Cheese

Crispy bacon bits, green onion, a tiny spoonful of sour cream stirred in… ugh, yes.

Veggie Mac and Cheese

Roast some broccoli or cauliflower, then fold it gently into the final mix while it’s still hot.

Creamy Garlic Mac and Cheese

A clove or two of roasted garlic mashed into the sauce before adding cheese makes something truly irresistible.

Mac and Cheese with a Crunch

Panko breadcrumbs mixed with a bit of butter and sprinkled generously before baking = that golden crust everyone wants.

Mac and Cheese with Meat

Shredded rotisserie chicken or leftover pulled pork folded into the sauce turns this into a full meal without trying too hard.