How to Make Perfect Mac & Cheese

  • Published: 17 February 2015
  • Cold weather got you down? Here's how to make the perfect mac and cheese to warm you up.

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    How to Make Perfect Mac & Cheese
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Comments • 320

  • Ursa Minor
    Ursa Minor  1 weeks back

    I never follow recipes. I do this - cook what I buy and get inspired by what’s out there daily. It’s a simple pleasure to shop daily

    • Andrew Quay
      Andrew Quay  2 weeks back

      Contrary to what she said, you actually need one component cold and one hot i.e cold milk hot roux or cold roux hot milk. This is how you would avoid clumps

      • Shina Omisanya
        Shina Omisanya  1 months back

        I've made this four times now and it's yet to fail!! My go to!!!

        • Doxie Lain
          Doxie Lain  1 months back

          Awwww, it's old BA.

          • Oss Delmar
            Oss Delmar  2 months back

            Mustard powder (what is that?), cayenne, garlic, onions, thyme, roux and Panko? This is most certainly NOT mac and cheese and doesn’t even sound appealing. Would you eat cheese with mustard, onions and garlic? Sorry but NO.

            • o-toro
              o-toro  5 months back

              nothing like eating twigs in your mac n cheese... seriously just pick the thyme.

              • Sidney Mathious
                Sidney Mathious  6 months back

                That is a nice looking dish and I love macaroni and cheese so much. Thanks for sharing this recipe with us all.

                • Ananya Kondapally
                  Ananya Kondapally  8 months back

                  my lactose intolerance is quaking

                  • YouDont KnowMe
                    YouDont KnowMe  8 months back

                    Where was this lady to correct Molly with her mistake of “adult Mac n Cheese”

                  • Candace Foley
                    Candace Foley  9 months back

                    You put onions and garlic in my mac and cheese? I'm out!

                    • bruh987654321
                      bruh987654321  10 months back

                      You guys should re-upload this with Carla

                      • gail kramer
                        gail kramer  11 months back

                        Recipe measurements please?

                        • Lema A
                          Lema A  11 months back

                          Can I use corn starch instead of flour?

                          • Seung Choe
                            Seung Choe  1 years back

                            Hot roux + warm milk + vigorous stirring may produce a homogenous sauce. Just a different method, I presume?

                            But who dis new boo?

                            • Meghan
                              Meghan  1 years back

                              BuT cHeF jOhN sAyS -- everyone in the comments who learned to cook from yt videos

                              • КакЕстьТакЕсть

                                i like this recipe very much ;) thanks

                                • Juliet Ngweno
                                  Juliet Ngweno  1 years back

                                  This was delicious! Omg. I have to burn an extra 200 calories at the gym, but so worth it

                                  • Abhinav Devulapalli
                                    Abhinav Devulapalli  1 years back

                                    I was with you until the onions.

                                    • D Murphy
                                      D Murphy  1 years back

                                      Anyone else love white pepper in their mac n cheese? So delicious.

                                      • Hyperezil
                                        Hyperezil  1 years back

                                        1 pot, 1 pan, 1 oven dish. Boil pasta in pot. Add double cream, some butter salt and pepper in pan, low to med heat until cream bubbles, add 2 cheeses of your choice (I go strong cheddar and a weaker white cheese) until cream has thickened into a creamy cheese sauce. Add slightly under cooked pasta to pan and mix together then into the oven dish top that with LOADS of cheese and in the oven for 5-10 mins. Serve and done. Everybody always try and over complicate it, I've yet to try a recipe better than this.

                                        • Beth Bilous
                                          Beth Bilous  1 years back

                                          I detest American cheese, which IMHO is not even cheese, but if you add some deli American, for some reason, it makes it ultra creamy.

                                          • sirfancypants Mcgee
                                            sirfancypants Mcgee  1 years back

                                            Is no one going to talk about keeping the thyme sprigs whole? Are we gonna chew on wood for texture?

                                          • Parimal Patel
                                            Parimal Patel  1 years back

                                            Something's gotta give- All time low. First song (instrumental). Drove me crazy till I could remember the name of it.

                                            • La Tui
                                              La Tui  1 years back

                                              No breadcrumbssssss! Makes reheating dishes a soggy nightmare.

                                              • Vanessa Howard
                                                Vanessa Howard  1 years back


                                                ALSO WTF IS THAT BREAD CRUMB TOPPING, WHAT ARE YOU TRYING TO H I D E

                                                • couchpoet1
                                                  couchpoet1  1 years back

                                                  Don’t leave the stems in from the tyme

                                                  • Kris Kat
                                                    Kris Kat  1 years back

                                                    If I’m eating mac and cheese I don’t want anything green or healthy in/near to it.😶

                                                    • Phred Zeppelin
                                                      Phred Zeppelin  1 years back

                                                      I also brown my bread crumbs in a fry pan first. The thing I do different is before I brown the crumbs I crisp up some prosciutto, take it out to cool then add some butter scrap up all that porky goodness then toast the crumbs. Then before I put the crumbs on the mac and cheese, I crumble up the prosciutto, and add that to the bread crumbs. Every time I have done this people loved the bread crumbs topping. thought I would share that with ya'll. I mean we are all here to learn tips and tricks.

                                                      • Brett Heppes
                                                        Brett Heppes  1 years back

                                                        What happened to the proven process of "Hot-Roux + Cold Milk = No Lumps"?

                                                        • Tzadeck
                                                          Tzadeck  2 years back

                                                          Mind = Blown about the roux thing. But then I read that for bechamel sauce either hot roux/hot milk works, and so does hot roux/cold milk.

                                                          • ebmusicman84
                                                            ebmusicman84  2 years back

                                                            Bread crumbs do not belong on top of mac and cheese.

                                                            • James Coffey
                                                              James Coffey  2 years back

                                                              The argument over hot vs cold milk is interesting.

                                                              I make a roux using a lower temperature than most cooks. I add cold milk off the head, and use my whisk to blend the rue to the milk before I return it to the heat.

                                                              It takes longer, but you get more control, it's creamy, and it seems to cover the pasta better.

                                                              I try different cheeses sometimes. A smoked gouda can add a nice twist with a little smoked paprika and a small amount of cayenne pepper.

                                                              I don't rinse my pasta. I also undercook it a bit. My sauce is a little thinner when I mix it into the pasta, and I let it slow bake. The extra moisture in the sauce helps soften the pasta while adding more flavor into it.

                                                              Everyone has their own way of making mac and cheese. So long as you like it, then it's good.

                                                              • JamesShomaker
                                                                JamesShomaker  2 years back

                                                                Wtf... no ingredient amounts listed???

                                                                • Angela Larson
                                                                  Angela Larson  2 years back

                                                                  Why is everyone in the comments so critical of mac n cheese? Tips are always helpful but there's more than one way to make something, and this looks delicious.

                                                                  • Ramya Janardhanan
                                                                    Ramya Janardhanan  2 years back

                                                                    Is gnocchi good in man n cheese, or are the textures indistinguishable?

                                                                    • JasmineNe’shell❤️

                                                                      Looks like alfredo to me🤷🏽‍♀️

                                                                      • Petra J
                                                                        Petra J  10 months back

                                                                        and what do you think Alfredo is made from?

                                                                    • Anna M
                                                                      Anna M  2 years back

                                                                      Why is she rinsing the pasta in cold water after they are cooked? Doesn't that make it harder for any sauce to really stick to the noddles? I was always taught to rinse pasta, but then I found out I was washing away the starch that helps the sauce your adding to stick to the pasta as well as adding a creamy texture to the sauce....idk

                                                                      • Space.kittens
                                                                        Space.kittens  2 years back

                                                                        But wtf is the actual measurements ‘some’ of this and that isn’t helpful 😑

                                                                        • Clayton Brown
                                                                          Clayton Brown  2 years back

                                                                          And then you and I Netflix and do dirty dirty cheesy rich creamy things.

                                                                          • Jason Berezowski
                                                                            Jason Berezowski  2 years back

                                                                            Straight up, this recipe is fire. I add a lot of cayenne though because I'm a chili head.

                                                                            • Garrett's Apple and N U T Crumble

                                                                              This is from a weird era where they hadn't figured out the loose natural formula of the Test Kitchen series; so robotic, so bland, so cringey, still tasty though.

                                                                              • I'm the black Christian Grey

                                                                                with you on the thyme, but let's destem, shall we

                                                                                • John Goering
                                                                                  John Goering  2 years back

                                                                                  This is a porno.

                                                                                  • Ze Ketchup
                                                                                    Ze Ketchup  2 years back

                                                                                    What temp do you cook on

                                                                                    • Akshay
                                                                                      Akshay  2 years back

                                                                                      What is even the point of baking your mac and cheese after everything is ALREADY COOKED?

                                                                                      • Petra J
                                                                                        Petra J  10 months back

                                                                                        lol. don't quit your day job.

                                                                                    • Stein17
                                                                                      Stein17  2 years back

                                                                                      Chef John said : Hot roux, cold milk, no lumps

                                                                                      • soupleaf
                                                                                        soupleaf  2 years back

                                                                                        hey just a genuine question. what's the need for putting the dish in the oven afterwards? aren't the sauce and noodles already cooked and hot?

                                                                                        • Tubebrerry
                                                                                          Tubebrerry  2 years back

                                                                                          If you took this mac & cheese to an African-American family's home for Christmas dinner, you might not be invited back the next year.

                                                                                          • s7robe
                                                                                            s7robe  12 months back

                                                                                            Storm Bey this looks great. Bacon and no Tyne stems would be better though.

                                                                                          • HUNGRY COW
                                                                                            HUNGRY COW  1 years back

                                                                                            That made me laugh for a while! Cheers!

                                                                                          • Storm Bey
                                                                                            Storm Bey  1 years back

                                                                                            KnivesOnly Nah, we prefer food that taste good. She added little to no seasoning to this at all. Bland macarooni is not good macarooni.

                                                                                          • Gobbersmack
                                                                                            Gobbersmack  2 years back

                                                                                            I could take a plate of dog doo-doo to an A-A fam's home and still be invited back cause the single mother wants my White D.