Classic baked macaroni and cheese from The Food Lab: Better Home Cooking Through Science (page 744) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: Whole Milk should be 1 1/2 cup, not 1/2 cup.

  • angela_gnbj4y on April 12, 2026

    This is a solid serviceable Mac. We prefer Ina Gartens overnight Mac recipe for ease, texture and flavor; this one worked great as a day-of addition to a dinner party. Would make again if I need a last minute Mac and cheese!

  • ash_2fquo3 on January 17, 2026

    Excellent basic recipe.

  • Veronik on April 25, 2020

    I didn't see the errata until now, so made it with 1/2 a cup of milk. It may have helped, but it probably would still have been too rich and heavy.

  • twoyolks on December 07, 2017

    I made a double recipe of this for my daughter's 4th birthday. It was quite a hit with the kids. I used a combination of mild cheddar and monterey jack cheese. It had the right texture for a creamy, baked macaroni and cheese. The taste was good and I didn't find it too rich. My bread crumb topping didn't particularly crisp well but it was still nice.

  • sosayi on November 18, 2017

    Made this last night for my son’s 3rd birthday. I normally make the baked macaroni and cheese from The Gourmet Cookbook, but decided to try a new version. While delicious, it was almost tooooo cheesy and tooo heavy. I didn’t add the eggs and soaked the noodles for less time than suggested (maybe 15 minutes, not 25), as I didn’t want the noodles to be over cooked and the sauce too firm. Since I prepared it a day in advance, I added in a little warm water to loosen it before baking and added the bread crumbs halfway through baking. In all, I enjoyed it, but probably wouldn’t make it again. Just too rich.

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