12 Creamy Mac & Cheese Side Dishes (Easy Comfort Food)

Creamy, dreamy, and endlessly comforting — mac and cheese is the side dish everyone reaches for first. These creamy mac and cheese side dishes range from stovetop classics to smoky bacon and lobster-worthy upgrades.

1. Classic Creamy Stovetop Mac

Silky, cheesy, and ready in 25 minutes — the gold standard.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 3 cups shredded sharp cheddar
• 1 cup shredded Gruyère
• 1 tsp mustard powder
• 1/2 tsp paprika

Instructions

1. Cook the macaroni; drain.
2. Melt butter; whisk in flour and cook 1 minute.
3. Whisk in milk; simmer until thickened, 4 minutes.
4. Stir in mustard powder and both cheeses until melted.
5. Toss with the pasta.
6. Top with paprika and serve.

2. Bacon Jalapeño Mac & Cheese

Smoky bacon and a jalapeño kick in ultra-creamy cheese sauce.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup shredded pepper jack
• 6 slices bacon, cooked and crumbled
• 2 tbsp chopped chives

Instructions

1. Cook the macaroni; drain.
2. Make the roux with butter and flour; whisk in milk.
3. Melt in cheddar and pepper jack.
4. Fold in bacon and diced jalapeños.
5. Toss with pasta.
6. Top with chives and extra bacon.

3. Baked Three-Cheese Mac

Bubbly, golden, and crunchy-topped — the ultimate baked version.

Ingredients

• 1 lb cavatappi
• 4 tbsp butter
• 1/4 cup flour
• 3 cups half-and-half
• 2 cups shredded white cheddar
• 1 cup shredded fontina
• 1/2 cup grated Parmesan
• 1 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F.
2. Cook pasta; make the cheese sauce with all three cheeses.
3. Toss pasta with sauce in a baking dish.
4. Top with buttered panko.
5. Bake 20 minutes until golden.
6. Rest 5 minutes before serving.

4. Ultra-Creamy Velveeta Mac

The silkiest sauce imaginable — nostalgic, melty perfection.

Ingredients

• 1 lb shells
• 3 tbsp butter
• 3 tbsp flour
• 2 1/2 cups milk
• 8 oz Velveeta, cubed
• 1 cup shredded cheddar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Cook the shells; drain.
2. Melt butter; whisk in flour 1 minute.
3. Whisk in milk; simmer 3 minutes.
4. Melt in Velveeta, cheddar, and seasonings.
5. Toss with pasta until glossy.
6. Serve immediately.

5. Blue Cheese & Caramelized Onion Mac

Sophisticated and bold — tangy blue cheese meets sweet onions.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup crumbled blue cheese
• 1/2 cup caramelized onions
• 1/4 cup chopped walnuts

Instructions

1. Caramelize sliced onions in butter 20 minutes.
2. Cook the macaroni; drain.
3. Make the cheese sauce with cheddar and blue cheese.
4. Fold in the onions.
5. Toss with pasta.
6. Top with toasted walnuts.

6. Smoked Gouda Mac & Cheese

Deep smoky flavor with a buttery cracker crunch on top.

Ingredients

• 1 lb macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup shredded smoked Gouda
• 1 tsp smoked paprika
• 1/2 cup crushed Ritz crackers

Instructions

1. Cook the macaroni; drain.
2. Make the sauce with cheddar and smoked Gouda.
3. Stir in smoked paprika.
4. Toss with pasta in a baking dish.
5. Top with crushed crackers mixed with melted butter.
6. Bake at 375°F for 15 minutes.

7. Caprese-Style Mac & Cheese

Fresh mozzarella, tomatoes, and basil — summer meets comfort food.

Ingredients

• 1 lb rotini
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 1/2 cup sun-dried tomatoes
• 1/4 cup chopped basil

Instructions

1. Cook the rotini; drain.
2. Make the sauce with mozzarella and Parmesan.
3. Fold in sun-dried tomatoes.
4. Toss with pasta.
5. Top with fresh basil.
6. Drizzle with balsamic glaze if you like.

8. Southwest Fiesta Mac & Cheese

Zesty tomatoes and cumin give this mac a Tex-Mex twist.

Ingredients

• 1 lb elbows
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk
• 2 cups shredded cheddar
• 1 can (10 oz) diced tomatoes with green chiles
• 1 tsp cumin
• 1/2 cup crushed tortilla chips

Instructions

1. Cook the elbows; drain.
2. Make the cheese sauce; stir in cumin.
3. Fold in the drained tomatoes with chiles.
4. Toss with pasta.
5. Top with crushed tortilla chips.
6. Serve with sour cream.

9. Lobster Mac & Cheese

Buttery lobster folded into silky cheese sauce — pure luxury.

Ingredients

• 1 lb shells
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded white cheddar
• 1 cup shredded Havarti
• 1 cup cooked lobster meat
• 2 tbsp chopped chives

Instructions

1. Cook the shells; drain.
2. Make the sauce with white cheddar and Havarti.
3. Gently fold in the lobster meat.
4. Toss with pasta.
5. Transfer to a baking dish.
6. Broil 3 minutes until golden; top with chives.

10. Butternut Squash Mac & Cheese

Hidden veggies make this creamy mac secretly nutritious.

Ingredients

• 1 lb macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup pureed butternut squash
• 1/2 tsp nutmeg
• 1/2 cup panko

Instructions

1. Roast and puree the butternut squash.
2. Cook the macaroni; drain.
3. Make the cheese sauce; whisk in squash and nutmeg.
4. Toss with pasta in a baking dish.
5. Top with buttered panko.
6. Bake at 375°F for 18 minutes.

11. Buffalo Chicken Mac & Cheese

Tangy buffalo sauce and blue cheese — wing night meets mac night.

Ingredients

• 1 lb elbows
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack
• 1 cup buffalo sauce
• 1/2 cup crumbled blue cheese

Instructions

1. Cook the elbows; drain.
2. Make the cheese sauce with both cheeses.
3. Stir in buffalo sauce.
4. Fold in shredded rotisserie chicken.
5. Toss with pasta.
6. Top with blue cheese crumbles.

12. Crispy Onion-Topped Mac

A crunchy fried-onion lid over the creamiest cheddar sauce.

Ingredients

• 1 lb cavatappi
• 1/4 cup butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded sharp cheddar
• 1 cup shredded Colby
• 1 tsp dry mustard
• 1 cup French fried onions

Instructions

1. Cook the cavatappi; drain.
2. Make the cheese sauce with dry mustard.
3. Toss with pasta in a baking dish.
4. Top generously with French fried onions.
5. Bake at 375°F for 15 minutes.
6. Serve hot and crunchy.