The Best Mac and Cheese Recipe

This baked mac and cheese recipe is easy to make and has the creamiest texture! It uses three different cheeses (cheddar, gruyere & parmesan) in the sauce for a delicious flavour and a breadcrumb topping for that crispy crust.

Photography: Izy Hossack, Food Styling: Dominique Eloise

The Best Mac and Cheese Recipe

A creamy baked mac & cheese made with three types of cheese – cheddar, gruyere & parmesan. A few extra ingredients help to amp up the flavour and the sauce stays creamy when baked!
4.43 from 7 votes
Print Pin Rate
Course: Pasta
Cuisine: American
Special Diet: egg free
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 to 8 people

Ingredients

For the Sauce & Pasta:

  • 45 g (3 tbsp) butter
  • 3 tbsp plain white flour
  • 620 ml (2 1/2 cups) milk (I use semi-skimmed or whole milk)
  • 200 g Mature cheddar cheese grated
  • 200 g Gruyere cheese grated
  • 60 g Parmesan cheese (or vegetarian hard cheese) grated
  • 2 tsp lemon juice or apple cider vinegar
  • 1 tsp marmite/vegemite, white miso or dark soy sauce optional
  • 1 tsp American yellow mustard or Dijon mustard optional
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp MSG optional
  • salt to taste
  • 500 g dry pasta I like macaroni or cavatappi (fusilli corti bucati)

For the topping:

  • a large handful panko breadcrumbs
  • 1 tbsp olive oil
  • black pepper freshly ground

Instructions

For the sauce

  • Preheat your oven to 450 degrees F (225 degrees C).
  • Add the butter to a medium pot and melt over a medium heat. Add the flour and cook for 2 minutes, stirring often, to toast the flour slightly.
  • Gradually whisk in the milk until you have a smooth sauce. Cook until the sauce is gently steaming and has thickened slightly (it will still be quite thin). Remove from the heat.
  • Mix together all of the grated cheese and set aside a couple of large handfuls of the cheese mixture for sprinkling on later. Take the remaining grated cheese and add to the pot of sauce. Stir until the cheese has melted.
  • Add the lemon juice/vinegar, marmite (or miso/soy sauce), mustard, smoked paprika and MSG (if using) into the sauce. Taste and season with salt, as needed (remember that once the cooked pasta is mixed in it will taste less salty).
  • Cook the dry pasta in a large pot of boiling water until al dente (usually 2 minutes less than instructed on the packet). Drain, and tip into a deep baking dish (I use a 9 x 13 inch metal roasting dish).
  • Pour the hot sauce over the cooked pasta and stir together to coat. Sprinkle the reserved grated cheese on top followed by the breadcrumbs. Drizzle with the olive oil and season with black pepper.
  • Bake for 15-20 minutes until the topping has browned and the mixture is bubbling.

Video

Notes

Tortellini Mac & Cheese:Β reduce the amount of dry pasta to 300g. Mix one (250g) pack of your favourite flavour of fresh tortellini, uncooked, to the tray with the sauce and pasta just before sprinkling with the grated cheese & breadcrumbs.
Creamy flavour boost: if you have some on hand when making mac & cheese, add 50 to 80g of cream cheese, sour cream or creme fraiche to the sauce.Β 
Cauliflower mac & cheese: cut 1 head cauliflower into florets and mix with 1 tbsp olive oil and a pinch of salt. Roast on a tray for 30 minutes at 180C until soft & golden. Mix into the sauce along with the pasta.Β 
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

Ingredients for mac & cheese

  • Dry pasta – see below for more info but TLDR is to choose a short pasta shape (preferably hollow) and cook until al dente
  • Butter – this is used for making your roux (a butter-flour paste) which helps thicken the cheese sauce. If you prefer, you can replace the butter with an equal amount of olive oil.
  • Flour – this is also part of the roux. The starch in the flour absorbs liquid from the milk and gelatinises which just means that it helps to thicken the sauce.
  • Milk – it’s essential for the sauce to have a liquid component so it has the right texture! Now, it’s best to use a semi-skimmed/whole cow’s milk here but you could actually get away with skimmed milk or even water tbh (more on that below). Otherwise, I’ve had success using unsweetened, plain soy milk, almond milk or oat milk.
  • Cheese – there’s more info on choosing types of cheese below but the main gist is that if not doing a blend of cheeses, go with a mature cheddar. It has a good salty, tangy flavour and has some gooey stretch to it
  • Breadcrumbs – scattering these over the mac and cheese before baking leads to a crsipy crunchy crust as the breadcrumbs become golden in the oven.
  • Optional flavour boosters – more on this below but I like to add marmite, MSG, vinegar/lemon juice, mustard & smoked paprika to my mac & cheese sauce for more flavour.

How to make mac & cheese

It’s overall quite a simple process once you get the hang of making a good cheese sauce. The method here can be used with basically any cheese sauce & pasta combo so you can make it your own.

  1. Make a roux: melt butter in a pot, add flour and cook for a couple of minutes to toast the flour.
  2. Add milk: gradually whisk milk into the roux until fully combined and smooth. Cook until the starch in the flour gelatinises and thickens the sauce. This is now a ‘white sauce’ or ‘bechamel sauce’.
  3. Add cheese: stir the grated cheese into the sauce until it has melted. This is now a cheese sauce!
  4. Add flavourings: any extra flavour boost ingredients like herbs or spices can be added now.
  5. Cook the pasta: in a pot of boiling water until al dente (slightly firm/undercooked) – this is so that when it’s in the oven, the pasta becomes perfectly cooked. If you cook the pasta to well-done before baking, it can become mushy in the oven.
  6. Combine: drain the pasta and combine with the sauce. You can serve the mac & cheese now if you like (this is known as a ‘stovetop mac and cheese’) or you can….
  7. BAKE: top with breadcrumbs and grated cheese then bake until bubbling and crisp.

Choosing a pasta for mac & cheese

First of all, the best shapes for a mac and cheese are the shorter ones (i.e. not spaghetti/tagliatelle etc…) as they work better for holding onto the sauce, for ease of serving and for texture. Obviously macaroni is a perfect shape as the hollow centre can fill with cheese sauce. Other hollow pasta shapes which work well are penne rigate and rigatoni (ziti).

My favourite is cavatappi which is like a swirly/ twisty version of macaroni – it goes by a few names e.g. I bought the De Cecco version which is called ‘fusilli corti bucati‘. Otherwise you can go for fusilli, farfalle or orecchiete but I don’t think they work as well for holding onto the cheese sauce!

Cooking the pasta until al dente

This is something I think is SO important when you’re making a baked mac & cheese. Cooking the pasta 1-2 mins less than advised on the packet keeps the pasta a bit firm (al dente means ‘to the tooth’ i.e. it should still have some ‘bite’). This means that when the pasta is baking in the oven, it will reach a fully cooked consistency. If you boil the pasta to be soft, by the time it has been baked it will be overcooked and mushy!

How long should mac & cheese be baked for?

I’m a firm believer that mac and cheese should be baked in a very HOT oven and only for a shorter period of time (15-20 minutes). This stops the pasta from overcooking & absorbing too much of the liquid from the sauce (two things which lead to dry, mushy mac & cheese). For this to work though you must have warm/hot cheese sauce and warm/hot pasta, mixed together and baked ASAP. If the ingredients are already hot when they go into the oven, they don’t require a long bake time to get everything piping hot, melty & CRISPY.

What cheeses to use in mac & cheese?

I think a blend of cheeses gives the best result as you get varying flavours, textures and salt/tang from different cheeses. However, if you can’t be bothered or want to keep costs down just replace all the cheese with a nice mature cheddar and you’ll be good to go.

  • Generally I always use a mature cheddar cheese as my ‘base’ – even if you don’t tend to like eating mature cheddar it really helps in a sauce as the strong flavour helps to amp up the cheesiness of the whole dish. Remember that the milk in the sauce and the pasta you mix in will dilute the cheesiness so strong flavours are needed!
  • Next up I like to add a cheese with a nutty, more complex flavour like a Gruyere or a Gouda – they’re creamy but have a different thing going on to cheddar.
  • Lastly I love adding a portion of hard cheese e.g. Parmesan, Pecorino, Grana Padano or vegetarian hard cheese. These ones have super salty, super strong flavours so turn the sauce up to max!
  • You can mix in a bit of pre-grated (i.e. low moisture) mozzarella for stretch but I don’t think it’s super necessary as it doesn’t do much for the flavour.

Can you make mac & cheese without milk?

Yes! It won’t turn out as creamy but you can always use water in your sauce in place of milk. The flour in the roux will help to make the sauce have a bit of a creamy texture, not to mention all that melted cheese!! That said, if using just water in your cheese sauce, it’s nice to add a bit of some other dairy to reintroduce some of that missing creaminess – if you have any cream, cream cheese/soft cheese, mascarpone, creme fraiche or sour cream, add a splash of that into the sauce and you’ll never know the milk was missing!

If you have unsweetened, plain non-dairy milks like soy milk, almond milk or oat milk you can use those too.

Can you make mac & cheese without butter?

Yes! Many a time I’ve not had any butter so have used olive oil instead (you can use vegetable oil but I think olive oil adds a nice flavour). I generally will replace the butter with an equal quantity of olive oil so, for this recipe, use 3 tbsp of olive oil.

Add-ins to boost the flavour

When I first started making mac & cheese I thought the extra bits & bobs were unnecessary. However I’ve come to realise the importance of adding a few things which make mac and cheese taste super cheesy without having to make a sauce out of pure melted cheese:

  1. SALT – okay it may seem obvious but this is something that is completely underrated. I’ve had so many crappy mac & cheeses from restaurants because they’re underseasoned. Yes, cheese is salty but you know what? Once the cheese sauce is mixed with pasta, it loses a lot of that saltiness. You NEED to season your cheese sauce! I like to add a bit more than I think I want as, once mixed with the pasta, it will be brought back to the right level.
  2. ACIDITY – cheese is actually quite a tangy/acidic thing which can be masked by its saltiness. I hadn’t realised until a couple of years ago that adding a bit of lemon juice or vinegar to a cheese sauce boosts that tangy taste which tricks you into thinking it’s extra cheesey.
  3. MSG – think of this like salt, it helps to amplify flavours. Specifically, MSG really highlights savoury (umami) flavours which we love in a cheesy sauce. This is optional as I know lots of people won’t have it to hand!
  4. MARMITE/MISO/SOY SAUCE – these are all savoury products which have concentrated umami flavours. Adding just a smidge to your cheese sauce will make it taste more complex. Even if you don’t like marmite usually, you might enjoy it in a cheese sauce – there’s such a small amount in there it doesn’t taste ‘marmitey’, just more savoury and delicious.
  5. MUSTARD – I like to add American yellow mustard to my mac & cheese sauce as it makes it taste more complex AND has a bit of acidity to it which, if you see above, helps boost the cheesy flavour. You can also use dijon which isn’t as tangy but has more of a mustardy flavour.
  6. SMOKED PAPRIKA – a small amount adds a hint of smoky, savouryness which I think is delicious with cheese. It’s no prob to leave this out if you need to though.

I’m sure there are other things you can add in e.g. garlic or Worcestershire sauce a la Jamie Oliver’s recipe but the above are the ingredients I turn to again and again.

Other dairy product inclusions

Sometimes I have a pot of creme fraiche, cream cheese or sour cream in the fridge. When this is the case, and I’m making mac & cheese, I’ll often add a few generous tablespoons of any of those tangy dairy products into the cheese sauce. They’re fatty so will enrich the sauce but all have a degree of acidity to them so make the sauce taste SO moreish.

Alternative: stove-top mac & cheese

Follow the recipe as written but, once the pasta and sauce are mixed, serve it up! No need for topping with breadcrumbs. You can sprinkle on the extra grated cheese (meant for topping the bake) before serving if you like or, only grate 175g cheddar, 175g gruyere & 50g parmesan for using in the sauce.

Alternative: tortellini mac & cheese

Reduce the amount of dry pasta to 300g. Once the cooked pasta has been mixed with the cheese sauce, stir in one (250-300g) pack of uncooked tortellini pasta (the kind from the chilled aisle which only takes 2-4 minutes to cook). Top with cheese & breadcrumbs and bake as usual.

Alternative: broccoli mac & cheese

The best way to do this is to cook the broccoli with the pasta. As broccoli florets only takes 6 minutes to boil, add them to the pot of boiling pasta 6 minutes before your pasta is ‘al dente’. Drain them together.

For one tray bake, use 1 to 2 heads of broccoli (depending on size), cut into small florets.

Alternative: cauliflower mac & cheese

I much prefer roasted cauliflower over boiled so this is what I usually do:

  1. Cut up a head of cauliflower into small florets.
  2. Toss the cauliflower florets with 1 tbsp olive oil and a pinch of salt. Place them into the dish you intend to use for baking your mac and cheese in later.
  3. Roast at 180C (350F) for 30 minutes until golden and soft. You can now mix the pasta and sauce directly into the dish of roasted cauliflower and bake the mac & cheese.

80 thoughts on “The Best Mac and Cheese Recipe”

  1. You three are you cute! My friends kind of, uhhhh pop-quiz me everytime we see each other and I end up being an idiot hahahaha. anyway, i would seriously try this mac and cheese just because i didn’t have any decent dinner for ages because I am also an idiot-cook hahaha

  2. Amy @ Elephant Eats

    I recently found my way to your blog and totally love it!. Those videos of your “quiz” are hysterical πŸ™‚ I’m with you in that I’m a pop culture idiot. I love to buy the latest gossip magazines but I have no clue about popular movies, songs, etc. So you’re not alone!

    This mac and cheese looks amazing! I love the idea of adding some tangy cheese to offset the richness of the cream sauce. Can’t wait to try it πŸ™‚

  3. Joshua @ SlimPalate

    Woah this looks decadent. I’m liking that you’re showing your savory side, you’ve got some taste for savory too.

  4. Joshua @ SlimPalate

    Also, that video totally killed me. I got to hear what your voice sounds like ! πŸ˜› Also I totally see the dilemma with the concept of understanding pop culture. My friends do the same thing to me. They are always like “seriously Josh, come on josh you gotta know.” and they never tell me they just make me sit there wondering like I’m going to figure out eventually or something.

  5. Sophie @ The Spotty Teapot

    Macaroni cheese has to be one of my top three comfort foods, beaten only just by chocolate. I just love how creamy and cheesy it is, yum! I’ve tried so many variations of it, but I’ve never thought of adding buttermilk, so I think I’ll be doing this recipe next πŸ™‚
    x

  6. Belinda @themoonblushbaker

    Another person who fails at pop culture too! I feel so validated. I think my biggest blunder is when someone ask me about the Harlem shake and i responded back with “Is that the way you are meant to greet people in Harlem?”
    Your video kills me ( with laughter of course). I think i first saw the cream cheese addition when I was watching Heston’s TV show (for his cheese sauce, but i was skeptical). After this blog post i think i might try it.

    1. awww yeah! Failure together, right? πŸ™‚
      AHAHA, I wouldn’t have known if I didn’t have friends who are youtubers so know all the internet happenings.
      Dayumm, Heston beat me to it? That sciencey genius!

  7. This looks so good, I had half a tub of buttermilk lingering in my fridge for a while after making red velvet valentines day cakes, I wish I had thought to put it in a cheese sauce! In he end it went off sadly.
    I had no idea you were English, that video was so funny because to me your blog “voice” sounds so American (eg using “package” instead of packet and measuring in ounces). Do you do this intentionally to appeal to the bigger US audience or is it just a by-product of reading lots of US blogs and recipe books? (I definitely start thinking in American terms after too long on the Internet !!)
    I’d be very interested to hear your thoughts as a fellow British food blogger πŸ™‚

    1. It’s literally not even intentional, it just seems to…happen. My mum’s American, plus I watch 90% American TV and read 75% American blogs, hahah, so it’s how may brain works now! My friends are constantly making fun of the way I say oregano, apricot, tube and duvet :/

  8. I think I probably know even less about pop culture than you do. Life still goes on…we’re not missing that much are we? πŸ˜€
    Mac and cheese looks AMAZING!

  9. Katrina @ Warm Vanilla Sugar

    This honestly makes me want to swear!! OMG. Fabulous recipe! And no worries on the whole pop culture thing…It’s way over my head too πŸ™‚

  10. Um you are hilarious. But quick recipe question: I use milk + yogurt as a sub for buttermilk in my pancakes. Would using that substitute here (since it’s being backed) be ick, do you think? Or can I use that sub instead of buttermilk powder?

    1. haha thanks πŸ˜‰ Erm, I don’t think it’ll work for this recipe, yogurt likes to curdle like a mad man once it hits hot food :/

  11. Seeeeeriously, Izy?! This is ridiculous. (In the best way possible.) Here I am, munching on carrot sticks and scooping up avo in prep for prom, and you taunt me with gorgeous plate of cheesy, carb-y goodness. Def, def, def going to make on my cheat day(s). xo, nicole

  12. That looks Phenomenal!!! I LOVE tortellini & homemade mac & cheese so you get A TON of points for that combination!! I loved the videos, they were so funny and don’t worry about not being up to date with celebrity news because I’m sure I would’ve gotten half of those questions wrong as well. πŸ˜€ I recently discovered your blog through a post on Joy The Baker’s blog and I’m so glad that I did because I’m LOVING EVERYTHING!!! Your photography and food styling is Fantastic and your food and recipes are really great!!!

    1. thanks Kim! YAY I love points, DING! Aww thank you πŸ™‚ I was so freaked by that link from Joy’s blog, it’s brought me such lovely readers πŸ˜€

  13. Melissa@Julia's Bookbag

    YOU ARE THE CUTEST GIRL EVER!!!!!!!!!!!!!!!

    also, I am making this mac asap and my daughter will think i am the best mommy ever, maybe. πŸ™‚

  14. Oh my god, I don’t know what to talk about first β€” the genius of putting ravioli and tortellini in mac & cheese, or how awesome your glasses are!!! Also, how have I never made mac & cheese with buttermilk?? And LOOK at that super crispy, breadcrumb-y topping. Ahhh!!!

    Also, this makes me feel a lot better about how little I know about pop culture. There have been several times when I’ve been out at a bar/party and people around me will start talking about something I’ve never even heard of, but I know I should have. I’ll casually step away and pretend I’m writing a text message so I can google what they’re talking about. :$

    1. oh man, I know, Idon’t know why it hadn’t occurred to me to do this before, but know it’s just like ENDLESS POSSIBILITIES. Wooh, thanks! They’re my fav glasses so far (totally trying to start a cat-eye trend, no bigs). The topping is totally like the icing on the awesome cake πŸ™‚

      That’s incredible. I should totally get on this googleing-on-the-phone idea. Yes.

  15. This recipe sounds so yummy..looking forward to trying it.

    As for the pop-culture mis-understnading, it happens as you get older and culture becomes less important. At 56 I can tell you I know. I used to be a disc jockey and an ordained minister, as well as running an early version of a site (a bulletin board) and due to that I thought I knewand understood popular culture. Little did I know that as grew older it just wouldn’t matter anymore.

    So, stop “shoulding”on yourself and keep sharing your discoveries with us.

    Take Care

    Andrea
    (aka the rokin rev)

    1. Thanks Andrea! Took me a minute to figure out disk jockey = DJ :/ Pop culture changes to fast for me to catch on properly, but I’m totally okay with just using my time for FOOD knowledge, am I right!? πŸ™‚

  16. It’s all right–I found out who Honey Boo Boo was for the first time last week (although ding! to you if you know who she is way over in England!), which I was a bit embarrassed about. I’m that girl in my department who just sits around reading Dr. Seuss (for research though, I swear!!) and taking reallllly close-up pictures of food. Or something. I’m the department eccentric, but oh well. Those gifs look mighty fiiiine.

    1. Oh man, yeah, her. Jeez, I can’t deal with that show, or the ‘cooking’ that goes on in it… :/
      That sounds like a perfectly legit thing to be doing πŸ™‚

  17. Katie (The Muffin Myth)

    Why have I never thought of putting tortellini in mac and cheese before? It’s so obvious! This recipe looks absolutely delicious, thanks so much for sharing it!

  18. You are too cute!! And this looks toooooo goood. I love the idea of tortellini in there, and I bet the cream cheese makes it so cream… cheesy. If that makes sense. You are awesome sauce. Cheesy creamy awesome sauce.

  19. I can so relate with not knowing anything about pop-culture. I mean, the only reason I knew the Oscars were going on was because it was on my homepage and I wanted to look at the dresses.

    And can we say ohmygoodness about that mac and cheese. It looks heavenly. I could eat three helpings of it right now if only it would pop out of the computer and into my hands. Yummm.

  20. OMG Izy – You are so talented! I am so amazed and impressed. I am SO happy I found your blog. It is filled with amazingly delicious food and photography! This mac & cheese right here makes my mouth drool (especially with the cream cheese ah!). I’m definitely going to make your Vegan Chocolate Chip Cookie – I’ve had my eye on that one.

    PS. I am happy to say I’m your #100 follower on bloglovin! Yay!

    1. Thanks so much Victoria! πŸ™‚ (those chocolate chip cookies are one of the best things I’ve made this year)
      Wooooh!

  21. Alice @ Hip Foodie Mom

    I can’t believe you are only 16 years old?! Wow. Love your blog. . love the animated gifs and. . the adorable dinosaur earrings! πŸ™‚

  22. Hahaha, loved the videos. Ryan Gosling aside (do you really not know him? Oh, Izy, what rock have you been hiding under? :P) I’m kind of glad I know next to nothing about pop culture. Like I’ll be in the line at the drugstore, and my eyes will wander over to the magazine rack and be immediately bombarded with the most ridiculous headlines ever. Especially since reality show stars are now considered bona fide celebritiesβ€”WHY that is the case I have no idea. But I suspect food news has replaced tabloids/magazines for a lot of us (although I’m clearly out of the loop, not knowing who Alice Medrich was until only recently, haha.)

    Anyway, long tangent aside, I have been craving mac and cheese something fierce! Buttermilk and cream cheese, GREAT ideas. And that breadcrumb topping makes me weak in the knees. Great photos as usual. πŸ™‚

    1. (I don’t even know Linda, I just can’t put names and faces together, and I’d only seen him in – what else – the Notebook which I watched half of, hahah). Yes, I know, the reality tv star/celebrity thing has just increased the amount of slang words, names and faces to know exponentially, it’s worrying. (You have to get on the Alice Medrich Train, her recipes are FAB).

      Thank youuu πŸ™‚

  23. Rachel @ Bakerita

    Mmmm, this sounds amazing! I’m a mac and cheese fiend, and your version sounds absolutely heavenly. Those secret ingredients are perfect, and the addition of tortellini is just genius. I love your GIFs too πŸ™‚ Pinned!

  24. Eva | Adventures in Cooking

    I loooove mac & cheeses with gruyere and cheddar, those are definitely the best cheese combo. I love how thick and crunchy the breadcrumb crust on top looks! Such great photos, getting hungry for lunch now πŸ™‚

  25. If I recall correctly, you can also make buttermilk by adding lemon juice to normal milk. right? Anyway, looks great. It’s definitely on the list for a “Jesus, I need comfort food, stat” weekend. Or tonight. Whichever comes first.

    1. You can use that sub in baking because the acidity of the lemon juice acts in the same way of the acid produced by the bacteria in the buttermilk, but I don’t think you can use that in this recipe πŸ™ hahah totally πŸ˜‰

  26. Hey
    I actually made this, and it was SO AMAZING ^^ I was so happy it wasn’t difficult, because I am a complete amateur at cooking (I’m alright when it comes to baking, but the only thing I can really cook are dorayaki [at least that sounds slightly impressive ~]). Also, your blog is generally brilliant, so thank you! ^^

  27. I have heard wonderful things about you from Indigo Scones, I am in love with your blog, just wonderful!! Nettie Moore or Less Cooking Blog

  28. Absolutely lovin’ your blog! I recently discovered it and have added it to my regular viewings. All your photos and .gifs are amazing; and keep the videos coming-too funny! I too am pop culture oblivious, which is quite alright if you ask me! Thank you for the inspiration, laughs, and good reading over my morning coffee πŸ˜€

  29. haha, love the pictures. i think that he is referred to as baby goose sometimes ha by the press. i first heard it from my fiance though, which made me do a double take, ha.

    the mac & cheese sounds delicious!

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  31. What a gorgeous mac n’ cheese Izy!! Haha, I love the fact that you know very little about pop culture. That’s definitely not a bad thing (I know very little myself… you know that whole Miley Cyrus/Robin Thicke thing in the media recently? I had no idea who he was. Now I wish that I still remained ignorant!). Anyway, I definitely want to make this soon. My husband loves mac n’ cheese so I think he’d be in cheesy heaven! x

  32. Abby @ The Frosted Vegan

    TOTALLY with you about being ignorant about the pop culture, I’m with ya! p.s. you and your friends are so cute!

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    1. As the tortellini are made with fresh pasta they have a much shorter cooking time and absorb a lot less water than the dry pasta. You cook the dry pasta so it’s kind of at the same softness as the tortellini. That way when you bake the whole thing both pastas end up perfectly cooked with neither being too mushy or too dry.

  38. I make this so often that I thought I just had to comment here to thank you. This is the best mac n cheese ever, I can’t have any other now. Whenever I cook it, people are impressed. You’re a genius and I love your recipes <3 and your photos, gifs, texts… you crack me up!

  39. This is GREAT mac and cheese. I usually don’t use the ravioli/tortellini and use extra pasta and it’s easily the best mac and cheese I have ever tried. The cheese mixture of gruyere and white cheddar is MARVELOUS! Thanks so much for the recipe! We eat this more than we should at my house πŸ˜‰

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