10 Levels of Mac & Cheese (Microwave to Michelin) | With Babish
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Microwave Mac & Cheese is a beloved American comfort food that originated as a quick and easy meal option, especially popular among college students and busy families. It showcases the convenience of microwave cooking while delivering the classic flavors of macaroni and cheese. Today, it's enjoyed by all ages and has inspired numerous variations, including gourmet versions with added ingredients like bacon or vegetables.
Ingredients
- ●macaroni
- ●cheddar cheese
- ●milk
- ●butter
- ●salt
- ●black pepper
- ●garlic powder
- ●onion powder
Instructions
- 1Add macaroni to a microwave-safe bowl.
- 2Pour in enough water to cover the macaroni.
- 3Microwave on high for 4-5 minutes until pasta is tender, stirring halfway through.
- 4Drain excess water if needed.
- 5Add butter to the hot macaroni and stir until melted.
- 6Mix in milk and cheese until creamy.
- 7Season with salt, black pepper, garlic powder, and onion powder.
- 8Stir well to combine all ingredients.
- 9Microwave for an additional 30 seconds if cheese isn't fully melted.
- 10Serve warm.
Ingredient Alternatives
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while still melting well.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water is a cost-effective substitute.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often cheaper.
Techniques
microwaving
Equipment
microwave-safe bowlmeasuring cupfork
🌶️🌶️🌶️Lowmilkwheat
Also Known As
Microwave Macaroni and CheeseQuick Mac & Cheese
Ingredients
- ●2 cups elbow macaroni
- ●4 cups water
- ●1 cup shredded cheddar cheese
- ●1/2 cup milk
- ●1/4 cup butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large pot, bring 4 cups of water to a boil.
- 2Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- 3Once cooked, drain the macaroni and return it to the pot.
- 4Add the butter to the hot macaroni and stir until melted.
- 5Pour in the milk and mix well.
- 6Add the shredded cheddar cheese, salt, and black pepper, stirring until the cheese is melted and the mixture is creamy.
- 7Cook on low heat for an additional 2-3 minutes, stirring frequently.
- 8Remove from heat and let it sit for a minute before serving.
Equipment
large potcolanderstirring spoon
Lobster Mac & Cheese is a luxurious twist on the classic comfort food, originating in the United States. It combines rich, creamy cheese sauce with tender lobster meat, making it a popular dish for special occasions and celebrations. This dish showcases the American love for indulgent comfort food, often served at upscale restaurants and family gatherings alike. Today, variations can be found globally, with chefs adding their own twists, such as truffle oil or different types of seafood.
Ingredients
- ●elbow macaroni
- ●lobster meat
- ●butter
- ●all-purpose flour
- ●milk
- ●heavy cream
- ●cheddar cheese
- ●gruyere cheese
- ●parmesan cheese
- ●garlic
- ●onion
- ●mustard powder
- ●paprika
- ●black pepper
- ●salt
- ●bread crumbs
Instructions
- 1Cook elbow macaroni in salted boiling water until al dente, then drain and set aside.
- 2Melt butter in a saucepan over medium heat.
- 3Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- 4Stir in all-purpose flour and cook for 1-2 minutes until lightly golden.
- 5Gradually whisk in milk and heavy cream, cooking until the mixture thickens, about 5-7 minutes.
- 6Remove from heat and stir in cheddar cheese, gruyere cheese, and mustard powder until melted and smooth.
- 7Add cooked macaroni and lobster meat to the cheese sauce; mix until well combined.
- 8Season with paprika, black pepper, and salt to taste.
- 9Transfer the mixture to a baking dish and top with bread crumbs and grated parmesan cheese.
- 10Bake in a preheated oven at 350°F until golden and bubbly, about 20-25 minutes.
- 11Let cool for a few minutes before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
lobster meat
Healthier: crab meat
Cheaper: shrimp
Crab meat provides a similar texture and flavor at a lower cost.
gruyere cheese
Healthier: fontina cheese
Cheaper: mozzarella cheese
Fontina has a similar melting quality, while mozzarella is more affordable.
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast adds a cheesy flavor without dairy, while pecorino is a less expensive cheese.
Techniques
boilingsautéingbaking
Equipment
large potsaucepanwhiskbaking dishcolander
🌶️🌶️🌶️Lowshellfishdairygluten
Also Known As
Lobster Macaroni and CheeseLobster M&C
Ingredients
- ●1 cup shredded cheddar cheese
- ●1/2 cup milk
Instructions
- 1In a medium saucepan, combine the shredded cheddar cheese and milk.
- 2Heat the saucepan over medium-low heat, stirring constantly.
- 3Continue to stir until the cheese is completely melted and the sauce is smooth.
- 4If the sauce is too thick, add a little more milk until the desired consistency is reached.
- 5Remove from heat and serve immediately.
Equipment
medium saucepanspatula
Ingredients
- ●2 cups elbow macaroni
- ●4 cups water
- ●1 cup milk
- ●2 cups shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
Instructions
- 1In a large pot, combine the elbow macaroni and water. Bring to a boil over medium-high heat.
- 2Once boiling, reduce the heat to medium and cook the macaroni for about 8-10 minutes, stirring occasionally, until al dente.
- 3Drain any excess water from the pot, if necessary, leaving a small amount for moisture.
- 4Add the milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika to the pot.
- 5Stir the mixture over medium heat until the cheeses are melted and the sauce is creamy, about 3-5 minutes.
- 6If the sauce is too thick, add a little more milk to reach your desired consistency.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and let it sit for a couple of minutes to thicken slightly before serving.
- 9Serve hot, garnished with additional cheese or herbs if desired.
Equipment
large potmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●2 cups elbow macaroni
- ●4 cups water
- ●1 tsp salt
- ●2 cups shredded cheddar cheese
- ●1/2 cup milk
- ●1/4 cup butter
- ●1/4 cup all-purpose flour
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1 cup breadcrumbs
- ●2 large eggs
- ●oil for frying
Instructions
- 1In a large pot, bring 4 cups of water to a boil and add 1 tsp of salt.
- 2Add the elbow macaroni to the boiling water and cook according to package instructions until al dente. Drain and set aside.
- 3In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
- 4Gradually whisk in the milk, stirring constantly until the mixture thickens.
- 5Add the shredded cheddar cheese, black pepper, garlic powder, and onion powder to the cheese sauce, stirring until the cheese is melted and smooth.
- 6Combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly. Allow the mixture to cool slightly.
- 7Once cooled, form the macaroni and cheese mixture into small balls or patties.
- 8In a shallow bowl, beat the eggs. In another bowl, place the breadcrumbs.
- 9Dip each macaroni ball first into the egg, then roll in the breadcrumbs to coat evenly.
- 10In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the macaroni balls in batches, frying until golden brown on all sides, about 3-4 minutes.
- 11Remove the fried mac and cheese balls and place them on a paper towel-lined plate to drain excess oil.
- 12Serve hot with your favorite dipping sauce.
Equipment
large potsaucepanshallow bowlsdeep frying panslotted spoonpaper towels
Ingredients
- ●2 tbsp unsalted butter
- ●2 tbsp all-purpose flour
- ●1 cup whole milk
- ●1/2 cup grated Gruyère cheese
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp nutmeg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a saucepan, melt the butter over medium heat.
- 2Add the flour to the melted butter and whisk continuously for about 2 minutes to create a roux.
- 3Gradually pour in the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
- 4Reduce the heat to low and add the Gruyère and Parmesan cheeses, stirring until melted and smooth.
- 5Season the sauce with nutmeg, salt, and black pepper. Stir to combine.
- 6Remove from heat and use immediately, or keep warm until ready to serve.
Equipment
saucepanwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●1 cup shredded cheese (cheddar, gouda, or your choice)
- ●1/4 cup sodium citrate
- ●1 cup water
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1In a medium saucepan, combine the water and sodium citrate over medium heat.
- 2Stir the mixture until the sodium citrate is fully dissolved in the water.
- 3Gradually add the shredded cheese to the saucepan, stirring continuously.
- 4Continue to stir until the cheese is completely melted and the sauce is smooth.
- 5Add salt, black pepper, and garlic powder to taste, stirring to combine.
- 6If the sauce is too thick, add a little more water to reach your desired consistency.
- 7Remove from heat and serve immediately, or keep warm until ready to use.
Equipment
medium saucepanwhisk
Ingredients
- ●1 lb elbow macaroni
- ●4 cups sharp cheddar cheese, shredded
- ●2 cups Gruyère cheese, shredded
- ●1 cup Parmesan cheese, grated
- ●4 cups whole milk
- ●1/2 cup unsalted butter
- ●1/2 cup all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp cayenne pepper
- ●1 cup panko breadcrumbs
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly to form a roux.
- 4Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
- 5Add the garlic powder, onion powder, black pepper, salt, and cayenne pepper to the sauce. Stir well to combine.
- 6Remove the saucepan from heat and add the sharp cheddar, Gruyère, and Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
- 7Combine the cooked macaroni with the cheese sauce, mixing well to ensure all pasta is coated.
- 8Transfer the macaroni and cheese mixture to a greased 9x13 inch baking dish.
- 9In a small bowl, mix the panko breadcrumbs with a little melted butter and sprinkle evenly over the macaroni and cheese.
- 10Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 11Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
Equipment
large potlarge saucepanwhisk9x13 inch baking dishmixing bowl
Ingredients
- ●8 oz elbow macaroni
- ●4 cups sharp cheddar cheese, shredded
- ●2 cups milk
- ●1/2 cup heavy cream
- ●1/4 cup unsalted butter
- ●1/4 cup all-purpose flour
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp mustard powder
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
- 4Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 5-7 minutes.
- 5Add the garlic powder, onion powder, mustard powder, paprika, cayenne pepper, salt, and black pepper to the sauce. Stir to combine.
- 6Remove the saucepan from heat and add the shredded cheddar cheese, stirring until melted and smooth.
- 7Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.
- 8Transfer the mac and cheese to a greased baking dish. In a small bowl, mix the breadcrumbs with the grated Parmesan cheese and sprinkle over the top of the mac and cheese.
- 9Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 10Let it cool for a few minutes before serving.
Equipment
large saucepanwhiskbaking dishcolandermixing bowl
🌶️🌶️🌶️Low
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