World's Best Macaroni and Cheese

Ready in 45 minutes
71 review(s) averaging 4.5. 81% would make again

Top-ranked recipe named "World's Best Macaroni and Cheese"

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World's Best Macaroni and Cheese!

"This is definitely the BEST mac n cheese recipe ever! The last time I made it, I didn't have the fontina cheese so I just doubled up on the others and it was still great with just a little less bite to it. I also had some leftover topping I had made with a can of onion rings sauted lighltly with pecans and threw that on top - WOW !! It was awesome. Now we take the leftovers and add leftover ham (for the meat lovers in the fam) and it's great. it's become a "go to" meal for me monthly!!"


Ingredients

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1 tablespoon olive oil
1 cup Heavy cream/whipping cream
1 cup Half-and-half cream
2 Egg yolks
1/4 teaspoon Nutmeg
8 ounces Extra sharp cheddar cheese; grated
8 ounces Fontina cheese; grated
8 ounces Gruyere; grated
8 ounces Parmesan cheese; grated
2 teaspoons Worcestershire Sauce
1/2 teaspoon Black pepper
16 ounces Pasta; pasta shape of your own choosing, I prefer medium/large shells

Original recipe makes 8 Servings

Servings  

Preparation

1. Heat oven to 400 degrees F.

2. Grease a large casserole dish (3 to 4 quarts or roughly 9"X13" pan).

3. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking). Toss pasta in olive oil when finished to prevent sticking.

4. Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat. Add 1.5 cups of each of the cheeses. Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to "break" and gives it a distinct broken-down rubbery feel). Add Worcestershire sauce and pepper.

5. Place pasta in the casserole dish, and coat with melted cheese mixture. Stir to make sure everything is well-coated.

6. Sprinkle remaining uncooked cheese on top.

7. Bake for 15 minutes.

8. When the edges have turned golden brown, crank the oven up to broil for about a minute and keep cooking until the top is golden brown, 2 or 3 minutes.

9. Pig out!!!

Cheese note: If you have trouble finding fontina, you can just increase the amounts of parmesan and cheddar. The dish is much better with the fontina, though. Even if you're turned off by sharp cheddar, you should use it the sharpness drops significantly on baking/mixing, but keeps a distinct cheese flavor (a trait many mac and cheeses lack).

This recipe was based on another recipe, and over time and many revisions, this is the best macaroni and cheese in the world!

Credits

Added on Award Medal
Verified by stevemur


brentnhunter


Jule00


AngeliqueBuisson


BrandiLaShayWesley

Calories Per Serving: 787 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Amazing. But we added garlic croutons on top. Very good.
flight2k5 1 year ago

I almost didn't make this because I have tried so many bland Mac and cheese recipes. This one is so delicious! I think it will fast become a family favorite.
cokhmatov 1 year ago

Has to say it's too pricey to make again but it was ok, if a little clumpy. No one objected to the mountain of leftovers we had!
Tatertotter 1 year ago

This was definitely delish mac & cheese but the recipe says to add 1-1/2 cups cheese to the sauce. So what do with rest of the cheese? I added most of it to the sauce and left the rest for topping. Delish but Martha's is still the best.
llwt 1 year ago

Yummy but $$$$.
Jeanwgriffin 2 years ago

jonathanphilpot 2 years ago

It says add 1.5 cups of each cheese but your only supposed to have a total of 1 cup (8oz) of each cheese soooo...???
moshnroll33 2 years ago

Awsum..
5121472 2 years ago

tigrrgrr17 2 years ago

Made a few adjustments added velvetta seasoning salt, garlic powder and it came out great!
melvin_mckey 2 years ago

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