Diner-style Macaroni & Cheese

This is the mac and cheese you remember from roadside diners and lunch counters: impossibly creamy, loaded with cheddar, and baked in a casserole until the top bubbles and the edges go golden.

The secret to that diner creaminess is the cheese spread. It melts perfectly every time, no roux or bechamel needed. Combined with a cup of shredded sharp cheddar for real cheese flavor, you get the best of both worlds: silky smooth texture with actual cheese taste.

Sauteed onions and green bell pepper stirred into the mac give it a slightly savory, almost Philly-cheesesteak quality that sets this apart from plain cheese-on-pasta. They add little pops of sweetness and crunch throughout.

A dash of hot sauce is optional but recommended. It doesn’t make the mac spicy. It just adds a brightness that keeps the cheese from tasting flat.

Kitchen Tips

• Cook the macaroni just shy of al dente. It finishes cooking during the 30-minute bake and overcooked noodles go mushy.
• Toss the cheese into the hot macaroni while it’s still in the warm saucepan. Residual heat helps everything melt and coat evenly.
• Don’t cover the casserole while baking. You want the top to develop a lightly crusty surface.
• Let it rest for 5 minutes after pulling from the oven. The cheese sauce thickens as it cools slightly.

Variations

• Top with buttered bread crumbs before baking for a crunchy, golden crust.
• Add crumbled cooked bacon or diced ham for a heartier, one-dish dinner.
• Swap green bell pepper for diced roasted red peppers for a sweeter, smokier flavor.