Mac and Cheese, Every Way
It came to American tables from English cookbooks, became a Southern Sunday centerpiece, then a 1930s box on every shelf. Baked or stovetop, eggs or béchamel, breadcrumbs or not: here is every version, step by step.
Virginia House-Wife Baked Macaroni (1824)
The earliest known printed American mac and cheese: macaroni boiled in milk and water, layered with sliced cheese and butter, and baked in a hot oven.
Älplermagronen (Swiss Alpine Macaroni)
Macaroni and potatoes boiled together, layered with grated Alpine cheese and a little cream, crowned with crispy onions and eaten with warm applesauce.
Southern Baked Macaroni and Cheese
Layers of elbow macaroni, cheddar and Jack bound with beaten eggs, evaporated milk, sour cream and butter, then baked until it sets firm enough to cut, with a crusty, browned top.
Creamy Stovetop Macaroni and Cheese
Elbows folded into a smooth béchamel cheese sauce made with Monterey Jack and sharp cheddar, with an optional buttery crumb top browned under the broiler.
Blue Box Style Mac and Cheese (Homemade Mix)
A homemade pantry mix of cheddar cheese powder, dry milk and mustard that turns hot elbows into bright, smooth boxed-style mac in about 15 minutes. Inspired by Kraft Macaroni and Cheese, not official.
Lobster Mac and Cheese
Fresh-cooked lobster folded into macaroni with a nutty, browned-roux cheddar sauce made with the lobster cooking liquid and a pinch of mace, finished with whole claws and herbs.
New Mexico Green Chile Mac and Cheese
Elbows baked in a tangy cheese sauce of goat cheese, fontina and aged cheddar studded with roasted New Mexico green chile, under a crunchy toasted crumb top.
Trinidad Macaroni Pie
Macaroni bound with eggs, evaporated milk and cheddar, seasoned with onion, dry mustard and a little Scotch bonnet, then baked firm under a paprika-dusted top and cut into squares.
Barbados Macaroni Pie
Tube macaroni baked firm with a lot of cheddar, evaporated milk, an egg, grated onion and the Bajan signature, ketchup and yellow mustard, under a golden cheese top.
20-Minute One-Pot Mac and Cheese
Three ingredients and one pot: elbows simmered in just enough water to cover, then turned into a silky cheddar sauce with a can of evaporated milk.