Ready to take your mac and cheese game to the next level? Whether you’re craving classic comfort food or bold, unexpected twists, we’ve got 18 creative recipes that will make your taste buds dance. From smoky bacon to spicy jalapeño or even a touch of truffle, these unique flavor combos prove that mac and cheese is anything but basic. Get ready to dig in—your new favorite dish is waiting!
Truffle Oil and Mushroom Mac and Cheese
Kick off comfort food season with this decadent twist on a classic. Truffle oil and earthy mushrooms elevate mac and cheese to gourmet status.
Ingredients
– 8 oz elbow macaroni
– 2 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
– 2 cups shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp white truffle oil
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook macaroni in boiling salted water for 7 minutes until al dente. Drain and set aside.
3. Melt butter in a large skillet over medium heat. Add mushrooms and sauté for 5 minutes until golden.
4. Sprinkle flour over mushrooms and stir for 1 minute to cook off raw taste.
5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
6. Add Dijon, garlic powder, pepper, and salt. Cook for 3 minutes until thickened.
7. Remove from heat. Stir in cheddar and Parmesan until melted.
8. Fold in cooked macaroni and truffle oil. Transfer to baking dish.
9. Top evenly with panko. Bake for 20 minutes until bubbly and golden.
Creamy, rich, and layered with umami, this dish shines as a standalone meal. For extra crunch, sprinkle with fried shallots before serving.
Lobster Mac and Cheese with Garlic Butter
Every bite of this lobster mac and cheese delivers rich, creamy comfort with a luxurious twist. Garlic butter elevates the classic dish, making it irresistible for any occasion.
Ingredients
– 8 oz elbow macaroni
– 1 lb cooked lobster meat, chopped
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 2 cups whole milk
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cloves garlic, minced
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 cup panko breadcrumbs
– 1 tbsp olive oil
– Salt to taste
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook macaroni in salted boiling water for 1 minute less than package instructions. Drain and set aside.
3. Melt butter in a large saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly until smooth.
5. Stir in cheddar and Gruyère until fully melted. Add paprika, cayenne, and salt.
6. Fold in cooked macaroni and lobster meat until evenly coated. Transfer to the baking dish.
7. Mix panko with olive oil and sprinkle over the mac and cheese.
8. Bake for 20-25 minutes until bubbly and golden brown.
Delight in the creamy, cheesy texture with tender lobster in every forkful. Serve with a crisp green salad or roasted vegetables for contrast.
Pesto and Sun-Dried Tomato Mac and Cheese
Rustle up a creamy, flavorful twist on classic mac and cheese. This pesto and sun-dried tomato version is rich, tangy, and ready in under 30 minutes.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup basil pesto
- 1/4 cup chopped sun-dried tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add 8 oz elbow macaroni and cook for 7–8 minutes, stirring occasionally, until al dente. Drain and set aside.
- In the same pot, melt 2 tbsp unsalted butter over medium heat.
- Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly to avoid lumps.
- Gradually pour in 2 cups whole milk, whisking continuously until smooth.
- Cook the sauce for 3–4 minutes, stirring often, until it thickens slightly. Tip: Don’t let it boil.
- Reduce heat to low and stir in 1 cup sharp cheddar, 1 cup mozzarella, and 1/4 cup Parmesan until fully melted.
- Add 1/4 cup basil pesto, 1/4 cup sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
- Fold in the cooked macaroni until evenly coated. Tip: For extra creaminess, let it sit off heat for 2 minutes.
- Serve immediately. Tip: Garnish with extra pesto or a sprinkle of red pepper flakes for heat.
Silky cheese clings to every noodle, with bursts of sun-dried tomato and herbaceous pesto. Try topping with crispy breadcrumbs for added crunch.
Jalapeño Popper Mac and Cheese
Kick off your weeknight dinner with this spicy twist on a classic comfort dish. Jalapeño Popper Mac and Cheese combines creamy, cheesy goodness with a fiery kick.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, cubed
- 1/2 cup diced jalapeños (seeds removed for less heat)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk, ensuring no lumps form. Cook for 3–4 minutes until slightly thickened.
- Reduce heat to low. Stir in cheddar and cream cheese until fully melted and smooth.
- Fold in cooked macaroni, jalapeños, garlic powder, smoked paprika, and salt. Mix well.
- Transfer mixture to a greased 9×13-inch baking dish.
- In a small bowl, combine panko and Parmesan. Sprinkle evenly over the mac and cheese.
- Bake for 20 minutes until the top is golden and crispy.
- Let rest for 5 minutes before serving.
Outrageously creamy with a crunchy topping, this dish balances heat and richness. Serve with a cold beer to tame the spice.
Mac and Cheese with Caramelized Onions and Bacon
Fancy a twist on classic mac and cheese? This version amps up the flavor with caramelized onions and crispy bacon. It’s rich, savory, and downright addictive.
Ingredients
- 8 oz elbow macaroni
- 4 slices bacon, chopped
- 1 large yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, add sliced onions. Cook over medium-low heat, stirring occasionally, until deeply golden, about 20 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.
- Gradually whisk in milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Remove saucepan from heat. Stir in shredded cheddar until fully melted. Season with salt and pepper.
- Fold cooked macaroni, caramelized onions, and crispy bacon into the cheese sauce until evenly coated.
The creamy cheese sauce clings to every noodle, while the onions add sweetness and bacon brings crunch. Serve with a sprinkle of extra cheddar on top for an indulgent finish.
Crab Rangoon Mac and Cheese
Zesty comfort food gets an upgrade with this fusion of creamy mac and cheese and crispy crab rangoon. It’s rich, indulgent, and packed with flavor.
Ingredients
– 8 oz elbow macaroni
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup whole milk
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup cream cheese, softened
– 1/2 cup imitation crab meat, finely chopped
– 2 green onions, thinly sliced
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp white pepper
– 1/4 tsp salt
– 12 wonton wrappers, cut into strips
– 1 tbsp vegetable oil
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until golden.
4. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
5. Reduce heat to low. Add cheddar, mozzarella, and cream cheese, stirring until fully melted.
6. Stir in garlic powder, onion powder, white pepper, and salt.
7. Fold in cooked macaroni, crab meat, and green onions until evenly coated.
8. Transfer mixture to the prepared baking dish.
9. Toss wonton strips with vegetable oil and scatter over the mac and cheese.
10. Bake for 20-25 minutes until bubbly and wonton strips are golden and crisp.
11. Let rest for 5 minutes before serving.
Extra crispy wonton strips add crunch to the creamy, cheesy macaroni. The imitation crab lends a subtle sweetness, making it a crowd-pleaser. Serve with a drizzle of sriracha mayo for extra kick.
Mac and Cheese with Sriracha and Lime
Tired of bland mac and cheese? This spicy, tangy twist kicks it up a notch. Sriracha and lime add a bold punch to the classic comfort dish.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar
- 1/2 cup shredded Monterey Jack
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add macaroni and cook for 8 minutes, stirring occasionally. Drain and set aside.
- In the same pot, melt butter over medium heat. Tip: Use a wooden spoon to scrape up any stuck pasta bits for extra flavor.
- Whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk, ensuring no lumps remain.
- Cook for 3-4 minutes until the mixture thickens slightly.
- Reduce heat to low and stir in cheddar and Monterey Jack until fully melted.
- Add Sriracha, lime juice, salt, and pepper. Stir to combine. Tip: Adjust Sriracha for more heat if desired.
- Fold in cooked macaroni until evenly coated. Cook for 1 minute to warm through. Tip: For a crisp top, broil for 2 minutes in an oven-safe dish.
Just the right balance of creamy and spicy, this mac and cheese shines with a bright lime finish. Serve with extra Sriracha drizzled on top or alongside chilled beer for contrast.
Mac and Cheese with Goat Cheese and Spinach
Creamy, tangy, and packed with greens, this mac and cheese is a grown-up twist on the classic. Goat cheese adds depth while spinach keeps it fresh.
Ingredients
– 8 oz elbow macaroni
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1.5 cups whole milk
– 4 oz goat cheese, crumbled
– 1 cup shredded sharp cheddar
– 2 cups fresh spinach, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat oven to 375°F. 2. Cook macaroni according to package instructions until al dente. Drain and set aside. 3. Melt butter in a large saucepan over medium heat. 4. Whisk in flour and cook for 1 minute until golden. 5. Gradually pour in milk, whisking constantly to avoid lumps. 6. Cook for 3-4 minutes until sauce thickens. Tip: Stir frequently to prevent scorching. 7. Reduce heat to low. Add goat cheese and cheddar, stirring until fully melted. 8. Fold in spinach, salt, pepper, and garlic powder. Cook for 1 minute until spinach wilts. Tip: Chop spinach finely for even distribution. 9. Combine sauce with cooked macaroni. 10. Transfer to a greased baking dish. Bake for 15 minutes until bubbly. Tip: For a crisp top, broil for 1-2 minutes at the end. 11. Let rest for 5 minutes before serving. Here’s the velvety cheese clings to every noodle, with pops of earthy spinach. Try topping with crispy breadcrumbs or hot sauce for extra crunch or heat.
Mac and Cheese with BBQ Pulled Pork
Comfort food doesn’t get better than this. Mac and cheese meets smoky BBQ pulled pork for a hearty, indulgent dish.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 1/2 cups BBQ pulled pork
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Cook macaroni in salted boiling water for 8 minutes, then drain. Tip: Reserve 1/2 cup pasta water for adjusting sauce consistency.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk, ensuring no lumps form.
- Simmer sauce for 5 minutes, stirring frequently, until thickened.
- Remove from heat and stir in cheddar, Monterey Jack, salt, pepper, and paprika until smooth. Tip: Add reserved pasta water if sauce is too thick.
- Fold in cooked macaroni and BBQ pulled pork.
- Transfer to a greased 9×13-inch baking dish and sprinkle with panko.
- Bake for 20 minutes until topping is golden and sauce is bubbly. Tip: Broil for 1-2 minutes for extra crispiness.
Unbelievably creamy mac and cheese pairs perfectly with the tender, smoky pork. Serve with pickles or coleslaw for a tangy contrast.
Mac and Cheese with Green Chile and Chorizo
Dive into a bold twist on classic mac and cheese, loaded with smoky chorizo and spicy green chiles for a punch of flavor. This dish is creamy, hearty, and ready in under 30 minutes.
Ingredients
– 8 oz elbow macaroni
– 1 tbsp olive oil
– 8 oz chorizo, casing removed
– 1 (4 oz) can diced green chiles
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 8 oz chorizo, breaking it into small pieces with a spatula. Cook for 5 minutes until browned.
5. Stir in 1 can diced green chiles and cook for 1 minute. Remove from heat and set aside.
6. In the same pot used for pasta, melt 2 tbsp butter over medium heat.
7. Whisk in 2 tbsp flour and cook for 1 minute until golden.
8. Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps.
9. Cook for 3-4 minutes until the sauce thickens slightly.
10. Reduce heat to low and stir in 2 cups shredded cheddar cheese until fully melted.
11. Season with 1/2 tsp salt and 1/4 tsp black pepper.
12. Fold in cooked macaroni and chorizo mixture until evenly coated.
Zesty and rich, this mac and cheese balances heat from the chiles with the smokiness of chorizo. Serve with a crisp green salad or top with crushed tortilla chips for extra crunch.
Mac and Cheese with Roasted Garlic and Rosemary
Bold flavors and creamy comfort come together in this twist on a classic. Roasted garlic and rosemary elevate the dish without complicating it.
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 2 cups sharp cheddar cheese, shredded
– 1 cup Gruyère cheese, shredded
– 1 head garlic, roasted
– 1 tbsp fresh rosemary, finely chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp smoked paprika
Instructions
1. Preheat oven to 400°F. Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft. Let cool, then squeeze out cloves.
2. Cook macaroni in salted boiling water for 1 minute less than package instructions. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute until golden. Tip: Stir constantly to avoid burning.
4. Gradually whisk in milk until smooth. Simmer for 3-4 minutes until slightly thickened.
5. Reduce heat to low. Stir in cheddar, Gruyère, roasted garlic, rosemary, salt, pepper, and paprika until fully melted. Tip: For extra creaminess, add cheese in batches.
6. Fold in cooked macaroni until evenly coated. Tip: If the sauce is too thick, add a splash of milk.
7. Serve immediately.
Lusciously creamy with a smoky, herbal depth, this mac and cheese pairs well with a crisp green salad or crusty bread. Leftovers reheat beautifully with a splash of milk to restore texture.
Mac and Cheese with Butternut Squash and Sage
Melted cheese and roasted squash make this mac and cheese creamy and rich. Sage adds an earthy depth that balances the sweetness.
Ingredients
– 1 lb elbow macaroni
– 2 cups butternut squash, cubed
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 2 cups sharp cheddar cheese, shredded
– 1 cup Gruyère cheese, shredded
– 1/4 tsp nutmeg
– 1 tbsp fresh sage, chopped
– 1/2 cup panko breadcrumbs
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Toss butternut squash with 1 tbsp butter, salt, and pepper. Roast for 25 minutes until tender.
3. Cook macaroni al dente according to package instructions. Drain and set aside.
4. Melt remaining 3 tbsp butter in a large pot over medium heat. Tip: Stir constantly to prevent burning.
5. Whisk in flour and cook for 1 minute until golden.
6. Gradually add milk, whisking continuously to avoid lumps.
7. Simmer for 5 minutes until thickened.
8. Remove from heat and stir in cheddar, Gruyère, and nutmeg until smooth. Tip: Let the sauce cool slightly to prevent curdling.
9. Fold in cooked macaroni, roasted squash, and sage.
10. Transfer to a baking dish and top with panko.
11. Bake for 20 minutes until bubbly and golden. Tip: For extra crunch, broil for 1-2 minutes at the end.
Zesty and velvety, this mac and cheese has a perfect balance of sweet and savory. Serve with a crisp green salad to cut through the richness.
Mac and Cheese with Blue Cheese and Walnuts
Warm, creamy mac and cheese gets a bold upgrade with tangy blue cheese and crunchy walnuts. This rich, indulgent dish comes together in under 30 minutes.
Ingredients
– 8 oz elbow macaroni
– 2 cups whole milk
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup shredded sharp cheddar
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Cook macaroni in boiling salted water for 7 minutes, then drain. Tip: Reserve 1/4 cup pasta water for creamier sauce.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden.
4. Gradually whisk in milk, stirring constantly until thickened, about 3 minutes.
5. Reduce heat to low. Stir in cheddar, blue cheese, salt, and pepper until melted. Tip: For extra tang, add blue cheese in two batches.
6. Combine cooked macaroni and sauce in a bowl, adding reserved pasta water if needed.
7. Transfer to a greased baking dish and top with walnuts.
8. Bake for 15 minutes until bubbly and walnuts are toasted. Tip: Broil for 1–2 minutes for extra crunch.
Perfectly balanced, the creamy sauce contrasts with the walnuts’ crunch. Serve with a crisp green salad to cut through the richness.
Mac and Cheese with Smoked Gouda and Ham
Fancy a twist on classic mac and cheese? This version with smoked gouda and ham delivers rich, smoky flavor in every bite. It’s creamy, indulgent, and ready in under 30 minutes.
Ingredients
– 8 oz elbow macaroni
– 2 cups shredded smoked gouda
– 1 cup diced ham
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz elbow macaroni and cook for 7 minutes, stirring occasionally. Drain and set aside.
3. In a large saucepan, melt 2 tbsp unsalted butter over medium heat.
4. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly to avoid lumps.
5. Gradually pour in 2 cups whole milk, whisking continuously until smooth.
6. Cook the sauce for 3-4 minutes, stirring often, until it thickens slightly.
7. Reduce heat to low and stir in 2 cups shredded smoked gouda until fully melted.
8. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Mix well.
9. Fold in the cooked macaroni and 1 cup diced ham until evenly coated.
10. Serve immediately.
Not your average mac and cheese—the smoked gouda adds depth, while the ham brings a savory punch. For extra crunch, top with toasted breadcrumbs before serving.
Mac and Cheese with Kimchi and Spicy Pork
Vibrant, spicy, and comforting—this mac and cheese gets a bold upgrade with kimchi and spicy pork. It’s creamy, tangy, and packed with heat for a next-level twist.
Ingredients
- 8 oz elbow macaroni
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar
- 1/2 cup shredded mozzarella
- 1/2 cup chopped kimchi
- 1/2 lb ground pork
- 1 tbsp gochujang
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Cook macaroni in salted boiling water for 8 minutes, then drain. Tip: Reserve 1/4 cup pasta water for creamier sauce.
- Heat a skillet over medium-high. Add pork, breaking it into crumbles. Cook until browned, 5 minutes.
- Stir in gochujang, soy sauce, garlic powder, and black pepper. Cook 1 minute. Remove from heat.
- Melt butter in a saucepan over medium heat. Whisk in flour, cooking 1 minute until golden.
- Gradually whisk in milk until smooth. Simmer 3 minutes, stirring constantly.
- Add cheddar and mozzarella, stirring until melted. Tip: Remove from heat before adding cheese to prevent clumping.
- Fold in cooked macaroni, kimchi, and spicy pork. Transfer to a baking dish.
- Sprinkle panko evenly over the top. Bake 15 minutes until bubbly and golden. Tip: Broil 1 minute for extra crispiness.
Warm, gooey, and loaded with umami, this dish balances richness with a spicy kick. Serve with extra kimchi on the side for added crunch and tang.
Mac and Cheese with Avocado and Lime Crema
Vegan mac and cheese gets a fresh twist with creamy avocado and zesty lime crema. This dish is rich, tangy, and ready in under 30 minutes.
Ingredients
- 8 oz elbow macaroni
- 1 ripe avocado
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1 tbsp butter
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add macaroni and cook for 8 minutes, stirring occasionally, until al dente.
- Drain macaroni and return to the pot. Tip: Rinse briefly with cold water to stop cooking if not proceeding immediately.
- In a blender, combine avocado, sour cream, lime juice, salt, and pepper. Blend until smooth.
- Heat butter in the pot over medium heat until melted.
- Add milk and shredded cheddar cheese. Stir until cheese melts, about 2 minutes.
- Pour avocado crema into the pot with macaroni. Stir to combine evenly. Tip: For extra creaminess, add a splash of milk if needed.
- Cook on low heat for 1 minute, stirring constantly, until heated through. Tip: Avoid overcooking to prevent the avocado from turning brown.
Unbelievably creamy with a bright kick from the lime, this mac and cheese pairs perfectly with crispy tortilla strips or fresh pico de gallo.
Summary
Your taste buds are in for a treat with these 18 creative mac and cheese recipes! Whether you crave classic comfort or bold twists, there’s something here for everyone. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the cheesy goodness on Pinterest. Happy cooking!
