Ingredients needed
If you’re not making your mac and cheese with béchamel sauce, I would strongly suggest you start. The béchamel bakes perfectly creating the creamiest baked mac and cheese. I like to flavor the sauce with a variety of strong cheeses. Mature or sharp cheddar cheese is my go-to.
Butter. I always use salted butter but unsalted butter can be substituted. Flour. Milk. Whole milk/full cream milk. Cream. Heavy cream/Whipping cream. Half and half can also be used. Cream cheese. Mozzarella cheese. Cheddar cheese. Gruyere, Jack cheese, Havarti or Raclette can also be used. Salt and black pepper. Pasta. Use any short pasta shape of your choice. Macaroni, penne, elbow macaroni, shells, etc. Fresh breadcrumbs. Panko breadcrumbs or dried can also be used. Dried oregano. Fresh jalapeños. Bacon.
How to make jalapeño popper mac and cheese
Can I make this ahead?
Mac and cheese is a great prep-ahead dinner recipe. Prepare the recipe until right before baking then cover with foil and keep in the fridge overnight or freezer for up to 3 months before baking. If freezing, I would recommend assembling the mac and cheese in a foil container and wrapping well with foil and plastic wrap. Once baked, any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave before serving.
Mac and cheese recipes
