Macaroni

Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

Don’t be fooled by the fact that a hot oven is involved here—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.

A creamy, healthy take on your family's favorite that you can make in one pot using the Instant Pot.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!

Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.

My daughter and I love mac and cheese. It’s a great side dish with dinner and a great lunch served with a crisp salad!

Cheesier macaroni and cheese in minutes—no box required.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

Created by Pamela Reed of Brooklyn Farm Girl.

Garrett McCord, coauthor with Stephanie Stiavetti of Melt: The Art of Macaroni and Cheese, created this recipe exclusively for Epicurious. A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences. If you really like the crunchy topping, go ahead and add more—use an additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a slightly larger handful of shredded cheese. Want more assertive cheesiness? Experiment with different Cheddars, including aged versions. And of course, feel free to add your favorite extras like raw or roasted broccoli or cauliflower, or crisp cooked bacon. For more on mac 'n' cheese, including tips from McCord and more mix-in ideas, see Classic Recipes: Macaroni and Cheese.

SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.