The best mac and cheese

If you’ve been following my recipes for a while, you already know the best mac and cheese starts with a lot of love. It’s the dish I return to again and again because, no matter how life is lifing, a good mac and cheese never disappoints. Over the years, I’ve mastered a few different methods, and the truth is this: there is no one “right” way. There are simply great ways that get you to a creamy, indulgent, perfectly set mac depending on your mood and your timeline.

Today I’m breaking down my top three approaches, roux-based, no-roux, and custard-style mac and cheese, so you can choose the one that fits your holiday table, Sunday dinner, or random Tuesday craving. Think of this as your go-to guide for the best mac and cheese every single time.

Roux Mac and Cheese: Classic, Creamy, Foolproof

A roux is the traditional method: equal parts fat and flour cooked together before adding milk. It’s the secret to a smooth, silky cheese sauce that won’t break or turn grainy. If you’re feeding a crowd or want a restaurant-style mac that holds together beautifully, this is your best friend.

The key is patience. You want to cook the flour just long enough to take away the raw taste, then slowly whisk in warm milk until it thickens. From there, add your cheese off the heat. I love a few different cheeses for this — blend them for the best texture and a deeper flavor. Season well with salt, pepper, garlic powder, and onion powder to make every bite pop.

This method gives you control. You can go extra creamy, scale back and keep it tight, or switch up the cheese profile depending on the vibe. It’s reliable, it’s decadent, and it never fails.

No-Roux Mac and Cheese: Quick, Easy, and Still Ultra-Creamy

If you’re chasing convenience without sacrificing flavor, no-roux mac and cheese is the move. Instead of building a sauce, you melt everything together with heavy cream, evaporated milk, or a combination of both. It’s faster, richer, and perfect for a busy holiday kitchen.

The trick here is using the right cheeses. You want melts-well cheeses and mozzarella for that gorgeous cheese pull we all love.

If you ever wondered how those viral mac and cheese recipes come together so quickly, it’s usually this technique.

Custard Mac and Cheese: Southern, Baked, and Perfectly Set

Custard-style mac and cheese is that old-school, the way grandma use to make, holiday-table classic. It starts with eggs whisked into milk or evaporated milk, poured over your noodles, and baked until set. Think firm, sliceable, rich, cheesy, and nostalgic. It’s the version many of us grew up on.

The magic here is the bake. As the custard sets, it binds the noodles and cheese into that iconic texture — creamy on the inside, golden on top. This is the method you want when you need mac and cheese that holds its shape, transports easily, or looks extra impressive on the table.

So, What’s the “Best” Mac and Cheese Method?

It depends on the moment. For creamy and luxurious, go roux. For quick and rich, go no-roux. For classic and nostalgic, custard is queen. The real secret is choosing the method that fits the group of people you’re cooking for at your table.

Whichever you choose, these three techniques are the foundation for the best mac and cheese of your life, every single time. The recipes are all below plus a few bonuses!

If you try these recipes be sure to come back and drop a comment to let me know how it turned out!