The Dish Nobody Else Is Allowed to Make: 20 Baked Mac and Cheese Recipes for the Holiday Table

Every family has one person who makes the mac and cheese, and nobody else is allowed to touch it. Maybe it was your grandmother, maybe it is your aunt, maybe this year it is you. This gallery is for that person. You will find real baked mac and cheese with a golden, crusty top, the creamy Southern custard kind that holds its shape on a fork, plus easy stovetop, skillet and slow cooker versions for busy hosts. Which one would win at your Thanksgiving table..

Classic Southern Baked Mac and Cheese, Custard Style

This is the recipe that earns you the job. Southern custard style mac and cheese is set with eggs and evaporated milk, so it slices into creamy squares instead of running across the plate. Layer the noodles and cheese, pour the custard over the top and bake until the edges turn dark and crispy. Those corners are the best part, so whoever cuts the pan gets first pick. Let it rest 10 minutes before serving.

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1 lb sharp cheddar (shredded), 8 oz Colby or Monterey Jack (shredded), 2 eggs, 1 can (12 oz) evaporated milk, 1 cup whole milk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dry mustard, pinch of paprika.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Boil the macaroni 2 minutes less than the package says, drain and toss with the butter. 3. Layer half the pasta, half the cheese, then repeat. 4. Whisk the eggs, both milks, salt, pepper and mustard and pour it over. 5. Sprinkle with paprika and bake 40 to 45 minutes until set and golden, then rest 10 minutes.

Five Cheese Baked Mac and Cheese With a Crunchy Top

If one cheese is good, five is a party. Sharp cheddar brings the bite, Gruyere melts silky, mozzarella gives the pull, Parmesan adds salt and depth, and a little cream cheese keeps the sauce smooth even after reheating. Buttery panko on top bakes into a crunchy lid. This is baked mac and cheese for true cheese lovers, so be honest: which one would you never leave out? Tell us in the comments.

You will need: 1 lb cavatappi or elbows, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 4 oz cream cheese, 2 cups sharp cheddar, 1 cup Gruyere, 1 cup mozzarella, 1/2 cup Parmesan, 1 tsp salt, 1 cup panko mixed with 2 tbsp melted butter.

How to make it: 1. Heat the oven to 375 F. 2. Cook the pasta 2 minutes short of done and drain. 3. Melt the butter, whisk in the flour 1 minute, then slowly whisk in the milk until thick. 4. Stir in the cream cheese, then the other cheeses a handful at a time; season and fold in the pasta. 5. Pour into a buttered dish, top with the panko and bake 25 minutes until golden.

Grandma’s Thanksgiving Mac in a 9×13

This is the big pan of baked mac and cheese that sits next to the turkey and empties first. It uses a simple cheese sauce with a little evaporated milk for that old-fashioned creamy taste, and a thick layer of cheddar on top that turns golden and bubbly. It doubles easily into two pans. Here is a quick poll: at your table is mac and cheese (A) a side dish, (B) the main event or (C) a vegetable?

You will need: 1 1/2 lb elbow macaroni, 6 tbsp butter, 6 tbsp flour, 3 cups whole milk, 1 can (12 oz) evaporated milk, 1 1/2 lb sharp cheddar (shredded, divided), 1 1/2 tsp salt, 1 tsp dry mustard, 1/2 tsp onion powder.

How to make it: 1. Heat the oven to 350 F and butter a deep 9×13 pan. 2. Cook the pasta 2 minutes short and drain. 3. Make a roux with the butter and flour, whisk in both milks and simmer until thick. 4. Stir in 1 lb cheddar and the seasonings, then the pasta. 5. Spread in the pan, cover with the rest of the cheese and bake 30 to 35 minutes.

Creamy Stovetop Mac and Cheese, No Oven Needed

When the oven is full of turkey and pies, this is your answer. The pasta cooks right in milk and a little water in one pot, so the starch makes the sauce thick and silky. Stir in the cheese off the heat and it stays smooth. It is ready in 15 minutes, which also makes it the best rescue dinner on a busy weeknight. Have you ever tried cooking pasta right in milk?

You will need: 1 lb elbow macaroni, 3 cups whole milk, 2 cups water, 1 tsp salt, 3 tbsp butter, 3 cups sharp cheddar (shredded), 1/2 cup American or Colby cheese, 1/4 tsp garlic powder, black pepper.

How to make it: 1. Add the pasta, milk, water and salt to a large pot. 2. Bring to a gentle simmer, stirring often so it does not stick. 3. Cook 10 to 12 minutes until the pasta is tender and the liquid is mostly absorbed. 4. Take it off the heat and stir in the butter and cheeses until melted. 5. Season with garlic powder and pepper and serve right away.

Slow Cooker Mac and Cheese for a Crowd

This one frees up the oven and the stove. Uncooked pasta goes straight into the slow cooker with milk, evaporated milk, butter and lots of cheese, and two hours later it is creamy and ready to hold on warm for the whole party. The key is to stir a few times and not leave it longer, or the pasta gets soft. Bring it to the potluck right in the crock.

You will need: 1 lb elbow macaroni (uncooked), 4 cups shredded sharp cheddar (divided), 1 cup shredded Colby Jack, 1 can (12 oz) evaporated milk, 2 1/2 cups whole milk, 4 tbsp butter (cubed), 1 tsp salt, 1/2 tsp dry mustard, 1/4 tsp pepper.

How to make it: 1. Spray a 6 quart slow cooker. 2. Add the pasta, 3 cups cheddar, the Colby Jack, both milks, butter and seasonings and stir well. 3. Cook on low 2 to 2 1/2 hours, stirring every 30 to 40 minutes. 4. When the pasta is tender, stir in the last cup of cheddar. 5. Switch to warm and serve within 1 hour.

Cast Iron Skillet Baked Mac and Cheese With Crispy Edges

Everybody fights over the crispy corner pieces, so why not make the whole edge crispy? Making baked mac and cheese in a hot cast iron skillet gives you a golden crust all the way around the pan. Start the sauce in the skillet, stir in the pasta, top with cheese and slide it under the broiler at the end. It goes from stove to table in one pan, which means fewer dishes on a busy night.

You will need: 12 oz elbow macaroni, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups whole milk, 2 cups sharp cheddar, 1 cup Monterey Jack, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 cup extra cheddar for the top.

How to make it: 1. Heat the oven to 400 F. 2. Cook the pasta 2 minutes short and drain. 3. In a 10 inch cast iron skillet, cook the butter and flour 1 minute, whisk in the milk and simmer until thick. 4. Stir in the cheeses, seasonings and pasta, then top with the extra cheddar. 5. Bake 15 minutes, then broil 2 to 3 minutes until the edges are dark and crispy.

Smoked Gouda and Bacon Mac

Smoked gouda gives mac and cheese a deep, campfire flavor that makes people stop and ask what is in it. Crispy bacon in every bite and a little bacon fat in the sauce take it over the top. This is the one to bring when you want to surprise a crowd that thinks they have tried every mac and cheese out there. Do you think bacon belongs in mac and cheese? We say yes.

You will need: 1 lb cavatappi, 8 slices bacon (cooked and chopped, 2 tbsp fat saved), 2 tbsp butter, 1/4 cup flour, 3 cups whole milk, 2 cups smoked gouda (shredded), 1 1/2 cups sharp white cheddar, 1/2 tsp garlic powder, 1/2 cup panko.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Melt the butter with the bacon fat, add the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick, then stir in both cheeses and the garlic powder. 4. Fold in the pasta and most of the bacon and pour into a dish. 5. Top with panko and the rest of the bacon and bake 20 to 25 minutes.

Lobster Mac for Date Night

This is the steakhouse side that costs a small fortune when you order it out. At home, two lobster tails are enough to make a rich pan for four people. Gruyere and white cheddar keep the sauce mild so the sweet lobster shines through, and a buttery crumb topping finishes it. Serve it with a green salad and a candle on the table, and dinner at home suddenly feels like a celebration.

You will need: 2 lobster tails (about 10 oz total), 12 oz shells or cavatappi, 4 tbsp butter, 3 tbsp flour, 2 1/2 cups whole milk, 1 1/2 cups Gruyere, 1 cup white cheddar, 1/4 tsp Old Bay or paprika, 1/2 cup panko with 1 tbsp melted butter, chives.

How to make it: 1. Heat the oven to 375 F. 2. Boil the lobster tails 5 to 6 minutes, cool, remove the meat and chop. 3. Cook the pasta 2 minutes short. 4. Make a sauce with the butter, flour and milk, then melt in the cheeses and seasoning. 5. Fold in the pasta and lobster, top with panko and bake 15 to 20 minutes; finish with chives.

Buffalo Chicken Mac for Game Day

Game day and mac and cheese finally meet. Shredded chicken tossed in buffalo sauce gets folded into a cheddar sauce, then the whole pan gets a drizzle of ranch or blue cheese and some sliced green onions. It is a great way to use a rotisserie chicken. You control the heat with the amount of hot sauce, so the kids can have a mild corner and the adults can go wild.

You will need: 12 oz elbow macaroni, 2 cups cooked chicken (shredded), 1/2 cup buffalo wing sauce, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 2 cups sharp cheddar, 1 cup Monterey Jack, 1/4 cup ranch or blue cheese dressing, 2 green onions.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Toss the chicken with the buffalo sauce. 3. Make a cheese sauce with the butter, flour, milk and cheeses. 4. Fold in the pasta and chicken and spread in a baking dish. 5. Bake 20 minutes, then drizzle with dressing and top with green onions.

Broccoli Cheddar Mac for Picky Eaters

This is the one that gets a vegetable past even the pickiest eater. Small broccoli florets cook right in the pasta water for the last 3 minutes, so you only use one pot, and the cheddar sauce hides them just enough. It tastes like broccoli cheddar soup and mac and cheese had a baby. Parents, does broccoli in mac and cheese count as eating your greens? We are saying yes.

You will need: 12 oz elbow macaroni, 3 cups small broccoli florets, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups whole milk, 2 1/2 cups sharp cheddar, 1/2 tsp garlic powder, 1/4 tsp nutmeg, 1 tsp salt, 1/3 cup buttered breadcrumbs.

How to make it: 1. Heat the oven to 375 F. 2. Boil the pasta, adding the broccoli for the last 3 minutes; drain. 3. Make a sauce with butter, flour and milk, then melt in the cheddar and seasonings. 4. Fold in the pasta and broccoli and pour into a dish. 5. Top with breadcrumbs and bake 20 minutes until bubbly.

Jalapeno Popper Baked Mac and Cheese

All the flavors of the favorite party appetizer in one pan of baked mac and cheese: cream cheese, cheddar, diced jalapenos and crispy bacon, with a crunchy topping of crushed crackers. Seeding the jalapenos keeps it mild and friendly. Leave a few seeds in if your family likes the burn. This one is perfect for a football Sunday or a potluck where you want people to come back and ask for the recipe.

You will need: 1 lb elbow macaroni, 4 oz cream cheese, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 2 cups sharp cheddar, 1 cup pepper jack, 3 jalapenos (seeded and diced), 6 slices cooked bacon (crumbled), 1 cup crushed buttery crackers.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Soften the jalapenos in the butter 2 minutes, then add the flour. 3. Whisk in the milk, simmer until thick and melt in the cream cheese and other cheeses. 4. Fold in the pasta and most of the bacon and pour into a dish. 5. Top with crackers and the rest of the bacon; bake 20 to 25 minutes.

Crispy Mac Bites for Parties

Mac and cheese you can pick up with your fingers is a little bit of magic. Leftover or fresh mac gets mixed with an egg, packed into mini muffin cups, topped with Parmesan and baked until crisp outside and creamy inside. They are a hit at holiday parties and kids think they are the best thing ever. Let them cool for 5 minutes in the pan so they pop out clean.

You will need: 8 oz elbow macaroni (cooked), 2 tbsp butter, 2 cups sharp cheddar (shredded), 1/2 cup milk, 1 egg (beaten), 1/4 tsp paprika, 1/4 cup grated Parmesan, cooking spray.

How to make it: 1. Heat the oven to 400 F and spray a 24 cup mini muffin pan well. 2. Toss the hot pasta with the butter, then the cheddar and milk until melted. 3. Stir in the egg and paprika. 4. Pack the mix into the cups and sprinkle with Parmesan. 5. Bake 15 minutes until golden, cool 5 minutes and pop them out.

Make-Ahead Freezer Mac and Cheese

The secret to calm holiday cooking is making the baked mac and cheese a week early. Make the sauce a little looser than usual, because the pasta keeps soaking it up in the freezer. Undercook the noodles by 3 minutes, assemble the pan, wrap it tight and freeze. Thaw it overnight in the fridge and bake it on the big day. Nobody will ever know it was not made that morning.

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 4 cups whole milk, 1 lb sharp cheddar (shredded), 1 cup Monterey Jack, 1 1/2 tsp salt, 1/2 tsp dry mustard, 1/2 cup extra cheddar for the top.

How to make it: 1. Cook the pasta 3 minutes less than the package says and drain. 2. Make a loose sauce with the butter, flour and milk, then melt in the cheeses and season. 3. Mix with the pasta, spread in a foil or freezer safe 9×13 pan and cool completely. 4. Top with cheese, wrap tightly and freeze up to 3 months. 5. Thaw overnight in the fridge and bake covered at 350 F for 30 minutes, then uncovered 15 more.

Leftover Ham and Peas Mac and Cheese

After the holiday, there is always ham left over, and this is the best place for it. Diced ham and sweet peas go into a creamy Swiss and cheddar sauce, and the whole thing bakes into a cozy one dish dinner. It is the kind of meal grandma made on the day after Easter or Christmas so nothing went to waste. Do you have a favorite way to use up leftover ham? For more ideas, here are our Thanksgiving leftover recipes.

You will need: 12 oz shells or elbows, 2 cups cooked ham (diced), 1 cup frozen peas, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 1 1/2 cups sharp cheddar, 1 cup Swiss cheese, 1 tsp Dijon mustard, 1/2 cup breadcrumbs.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short, adding the peas for the last minute. 2. Make a sauce with the butter, flour and milk. 3. Stir in the cheeses and mustard until smooth. 4. Fold in the pasta, peas and ham and spread in a dish. 5. Top with breadcrumbs and bake 20 minutes.

Chili Mac Casserole

Chili mac is a lunch lady classic that still makes grown-ups smile. Ground beef, beans, tomatoes and chili spices get stirred together with macaroni, covered with cheddar and baked until bubbly. It is cheap, it feeds a crowd and it reheats like a dream for lunches all week. Serve it with sour cream and corn chips on the side. Did your school cafeteria make chili mac too?

You will need: 12 oz elbow macaroni, 1 lb ground beef, 1 onion (chopped), 1 can (15 oz) kidney or pinto beans, 1 can (15 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 2 cups shredded cheddar.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Brown the beef and onion and drain. 3. Add the beans, tomatoes, sauce and spices and simmer 10 minutes. 4. Stir in the pasta and 1 cup cheese, then spread in a 9×13 dish. 5. Top with the rest of the cheese and bake 20 minutes.

BBQ Pulled Pork Baked Mac and Cheese

This is barbecue joint comfort food at home. A layer of sweet and smoky pulled pork sits on top of creamy mac and cheese, with more cheese melted over it all. It is a great way to stretch a little leftover pork into a dinner for six. Add a few pickles or a spoon of coleslaw on the side. Be honest: would you order this at a barbecue place?

You will need: 1 lb cavatappi, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 2 cups sharp cheddar, 1 cup smoked gouda or pepper jack, 2 cups cooked pulled pork, 1/2 cup barbecue sauce, 1 cup extra cheddar, green onions.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Make a sauce with the butter, flour and milk, then melt in the cheddar and gouda. 3. Fold in the pasta and spread in a 9×13 dish. 4. Toss the pork with the barbecue sauce and spread it over the top, then add the extra cheddar. 5. Bake 20 to 25 minutes and finish with green onions.

Cajun Shrimp Mac With a Kick

Shrimp seasoned with Cajun spice and seared in butter brings a little New Orleans to the holiday table. The sauce gets a pinch of the same seasoning and a mix of pepper jack and cheddar for a creamy, spicy kick. It is rich enough to be dinner on its own. Do you like your mac and cheese with a little heat, or do you keep it classic and mild?

You will need: 12 oz cavatappi, 1 lb shrimp (peeled), 2 tsp Cajun seasoning (divided), 4 tbsp butter (divided), 3 tbsp flour, 2 1/2 cups milk, 1 1/2 cups sharp cheddar, 1 cup pepper jack, 1/2 cup Parmesan, parsley.

How to make it: 1. Toss the shrimp with 1 tsp Cajun seasoning and sear in 1 tbsp butter, 1 to 2 minutes per side; set aside. 2. Cook the pasta 2 minutes short. 3. Melt the rest of the butter, add the flour, whisk in the milk and simmer until thick. 4. Stir in the cheeses and remaining seasoning, then the pasta and shrimp. 5. Pour into a dish and bake at 375 F for 15 minutes; top with parsley.

Green Chile Baked Mac and Cheese

Roasted green chiles add a gentle smoky heat that is more about flavor than burn. With pepper jack and cheddar in the sauce and crushed tortilla chips on top, this one tastes like a cozy night in New Mexico. It is a great side for tacos, enchiladas or a holiday ham. Have you ever tried green chile in your mac and cheese, or would this be a first?

You will need: 1 lb elbow macaroni, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 2 cups sharp cheddar, 1 1/2 cups pepper jack, 2 cans (4 oz each) diced green chiles, 1/2 tsp cumin, 1 tsp salt, 1 cup crushed tortilla chips.

How to make it: 1. Heat the oven to 375 F and cook the pasta 2 minutes short. 2. Make a sauce with the butter, flour and milk. 3. Melt in the cheeses, then add the green chiles, cumin and salt. 4. Fold in the pasta and spread in a baking dish. 5. Top with tortilla chips and bake 20 minutes.

Vintage Baked Mac and Cheese With a Cracker Topping

Before panko was in every pantry, grandma crushed a sleeve of buttery crackers over the top of her mac and cheese. The crackers turn golden and salty in the oven and give every scoop a crunch. This baked mac and cheese is the exact taste of a church supper or a family reunion in the 1970s. If this topping brings back memories, tell us whose kitchen it reminds you of.

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 3 cups sharp cheddar, 1 tsp salt, 1/2 tsp dry mustard, 1/4 tsp pepper, 1 sleeve (about 35) buttery round crackers, 3 tbsp melted butter.

How to make it: 1. Heat the oven to 350 F and cook the pasta 2 minutes short. 2. Make a sauce with the butter, flour and milk and simmer until thick. 3. Melt in the cheddar and seasonings and fold in the pasta. 4. Spread in a buttered 9×13 dish. 5. Crush the crackers, toss with melted butter, sprinkle on top and bake 25 to 30 minutes.

Church Potluck Mac and Cheese With Cottage Cheese

This old church cookbook recipe surprises people. Cottage cheese, sour cream and an egg get stirred together with cheddar and pasta, and it bakes into a tangy, creamy, almost lasagna-like casserole. No sauce to make on the stove at all. The cottage cheese also adds a little extra protein. Have you ever eaten a mac and cheese like this at a potluck, or is cottage cheese a step too far?

You will need: 12 oz elbow macaroni (cooked and drained), 2 cups small curd cottage cheese, 1 cup sour cream, 1 egg, 3 cups sharp cheddar (divided), 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, paprika.

How to make it: 1. Heat the oven to 350 F and butter a 2 quart dish. 2. Stir the cottage cheese, sour cream, egg and seasonings together. 3. Fold in the warm pasta and 2 cups cheddar. 4. Spread in the dish and top with the last cup of cheese and a little paprika. 5. Bake 40 to 45 minutes until set and golden.