12 Budget-Friendly Mac and Cheese Recipes

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Who doesn’t love a creamy, cheesy bowl of mac and cheese? This ultimate comfort food can be easy on the wallet too. From stovetop classics to baked casseroles, these 12 budget-friendly recipes prove you don’t need fancy ingredients for delicious, satisfying dinners your family will love.

Classic Baked Mac and Cheese

Understood that you want a classic, no-fuss mac and cheese that delivers on creamy texture and crispy topping. This recipe walks you through each step so you can nail it on your first try.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

1 lb elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
3 cups shredded sharp cheddar cheese (about 12 oz)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup panko breadcrumbs
2 tbsp unsalted butter, melted (for topping)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (about 7 minutes, or 1 minute less than package directions). Drain well—do not rinse.
While the pasta cooks, melt 4 tbsp butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute until bubbly but not browned.
Gradually whisk in the milk and cream. Keep whisking until smooth. Bring to a gentle simmer and cook, stirring often, until thickened, about 5 minutes. The sauce should coat the back of a spoon.
Remove the saucepan from heat. Add the shredded cheddar, salt, pepper, and paprika. Stir until the cheese is completely melted and the sauce is smooth.
Pour the cooked macaroni into the cheese sauce and stir to coat evenly. Transfer the mixture to the prepared baking dish and spread into an even layer.
In a small bowl, combine the panko breadcrumbs with the 2 tbsp melted butter. Sprinkle the mixture evenly over the mac and cheese.
Bake for 20–25 minutes, until the sauce is bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving—this helps the sauce set up a bit.

The crunchy breadcrumb topping contrasts beautifully with the creamy, cheesy interior. This mac and cheese is perfect as a comforting side or a main dish with a simple salad.

Stovetop Creamy Mac and Cheese

My go-to stovetop mac and cheese uses evaporated milk for an ultra-creamy sauce that comes together in minutes. No roux, no baking – just pure cheesy comfort in one pot. Follow along and you'll have a silky, satisfying dinner ready in under 20 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

8 ounces (half a box) elbow macaroni
1 can (12 ounces) evaporated milk
2 cups shredded sharp cheddar cheese (about 8 ounces)
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon mustard powder (optional, for tang)

Instructions

Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon of salt — this seasons the pasta from within.
Add the elbow macaroni and cook according to package directions until al dente, usually 7–8 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once melted, pour in the evaporated milk and whisk continuously.
Bring the milk mixture to a gentle simmer — you'll see small bubbles around the edges. Do not let it boil vigorously, as that can cause the sauce to separate.
Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth. For the creamiest result, remove the pan from the heat before adding the last handful.
Stir in the salt, pepper, and mustard powder if using. Taste and adjust seasoning if needed.
Drain the cooked macaroni in a colander — do not rinse. Shake off excess water, then add the hot pasta directly to the cheese sauce.
Stir until every piece of macaroni is coated. Let the dish sit for 1–2 minutes; the sauce will thicken as it cools. If it becomes too thick, stir in a splash of milk or reserved pasta water.

Once you taste how creamy and rich this stovetop mac and cheese is, you'll wonder why you ever bothered with a box. The sauce clings perfectly to every curl of pasta, and the sharp cheddar gives it a bold flavor that's still kid-friendly. Try stirring in cooked bacon or a handful of peas for a quick variation.

Slow Cooker Mac and Cheese

Zestfully simple, this slow cooker mac and cheese delivers creamy perfection with minimal effort. Perfect for busy weeknights or potlucks, it requires just a few ingredients and almost no hands-on time.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

1 pound elbow macaroni
1 can (12 oz) evaporated milk
2 cups whole milk
4 cups shredded sharp cheddar cheese (about 1 pound)
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)

Instructions

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than package directions. Drain well and set aside. Tip: Don't overcook—pasta will continue to soften in the slow cooker.
In a medium bowl, whisk together the evaporated milk, whole milk, salt, pepper, and paprika until combined.
Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter. Layer half of the cooked macaroni in the bottom, then sprinkle half of the shredded cheddar cheese evenly over it. Repeat with the remaining macaroni and cheese.
Pour the milk mixture evenly over the layered ingredients. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top.
Cover and cook on low for 2 to 2.5 hours, until the cheese is melted and the sauce is creamy. For best texture, gently stir halfway through, if possible. Tip: Check at the 2-hour mark; adding extra time may dry it out.
Turn off the slow cooker and let the mac and cheese rest, covered, for about 5 minutes. Give it a final stir to incorporate any melted cheese on top before serving.

Velvety and rich, this mac and cheese has a creamy, smooth sauce that clings to every noodle. For a crunchy topping, sprinkle with breadcrumbs and broil for 2 minutes after cooking. It's a comforting classic that never fails to please.

Instant Pot Mac and Cheese

Ditch the boxed stuff and make this creamy, one-pot Instant Pot mac and cheese. With perfectly cooked elbow pasta and a velvety cheddar sauce, it’s a weeknight winner. Ready in under 20 minutes, this method guarantees no scorching and minimal cleanup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

1 pound elbow macaroni
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 cup whole milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon ground mustard (optional)

Instructions

Add the elbow macaroni, water, butter, and salt to the Instant Pot. Stir to combine, ensuring the pasta is mostly submerged. No need to drain or rinse beforehand.
Close the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for exactly 4 minutes. Overcooking will make the pasta mushy.
Once the cycle finishes, perform a Quick Release by carefully turning the valve to Venting. Use a long utensil to avoid steam burns.
Open the lid and add the milk and shredded cheddar. Stir vigorously for about 1 minute until the cheese is fully melted and the sauce is creamy. For smoothest results, use freshly shredded cheese; pre-shredded may contain anti-caking agents that affect texture. The mixture will thicken as it sits.
Taste and adjust salt or stir in the optional mustard powder for a subtle tang. Serve hot.

Creamy, dreamy, and ready in a flash—this Instant Pot mac and cheese is a game changer. The texture is luxuriously smooth with a sharp cheddar punch, and the pasta is perfectly tender. Pair it with a crunchy topping like toasted breadcrumbs or serve alongside grilled chicken for a complete meal.

Spicy Jalapeño Mac and Cheese

Making a truly memorable mac and cheese starts with building layers of flavor. This spicy jalapeño version combines creamy pepper jack with fresh jalapeños and a touch of heat that sneaks up on you.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Cheese Sauce

1 pound elbow macaroni
3 tablespoons unsalted butter (for the roux)
3 tablespoons all-purpose flour
2 cups whole milk (warmed for easier mixing)
1 cup heavy cream
2 cups shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
2 fresh jalapeños, thinly sliced (plus extra for topping)
1/2 teaspoon cayenne pepper (or more for extra kick)
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Extra jalapeño slices (optional)

Instructions

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Each bite delivers creamy, cheesy comfort with a warm jalapeño kick that builds. The crispy panko topping adds a satisfying crunch, making this mac and cheese perfect for game day or a cozy dinner. Serve it with a side of pickled jalapeños for extra heat if you dare.

Bacon Mac and Cheese

Cooking a comforting bowl of bacon mac and cheese starts with quality ingredients and a patient hand. This version balances smoky bacon with sharp cheddar for a creamy, indulgent dish perfect for weeknights or game day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Bacon

2 cups elbow macaroni (about 8 oz)
8 slices thick-cut bacon

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (a splash more if needed)
2 cups shredded sharp cheddar cheese (about 8 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, then crumble. Reserve about 2 tablespoons for topping.
Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente (about 7 minutes). Drain and set aside.
In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to make a roux.
Gradually pour in milk while whisking to prevent lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Reduce heat to low. Add shredded cheddar, salt, and pepper. Stir until cheese is fully melted and sauce is smooth.
Add cooked macaroni and most of the bacon crumbles (reserving 2 tablespoons for topping). Stir to coat evenly.
Serve immediately, topped with reserved crispy bacon bits.

Velvety and rich with smoky undertones, each bite offers creamy cheddar sauce clinging to tender pasta and punctuated by crispy bacon. For extra indulgence, bake it with a breadcrumb topping, but honestly, it's perfect straight from the pot as a skillet-style mac.

Broccoli Mac and Cheese

Usually, we think of mac and cheese as a guilty pleasure, but this version sneaks in a full serving of broccoli for a nutritious twist. You'll get the same creamy, cheesy comfort with the added bonus of tender green florets in every bite. Let's break it down step by step so you can nail it on your first try.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Mac and Cheese

8 oz (about 2 cups) elbow macaroni
2 cups small broccoli florets
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 oz)
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional)

For the Topping

½ cup panko breadcrumbs
1 tbsp melted butter

Instructions

Bring a large pot of salted water to a rolling boil over high heat.
Add the elbow macaroni and cook for 1 minute less than the package directions (about 6-7 minutes total).
During the last 2 minutes of pasta cooking, add the broccoli florets to the pot and cook until bright green and tender-crisp.
Drain the pasta and broccoli together in a colander, then rinse briefly with cool water to stop cooking. Set aside.
In the same pot, melt 2 tablespoons of butter over medium heat.
Add the flour and whisk constantly for 1 minute until the mixture is bubbly and golden (this is your roux).
Slowly pour in the milk and cream while whisking vigorously to prevent lumps.
Continue whisking and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the pot from the heat and add the shredded cheddar cheese, salt, pepper, and paprika if using. Stir until the cheese is fully melted and the sauce is smooth.
Add the drained pasta and broccoli to the cheese sauce and stir until everything is evenly coated.
Preheat your oven's broiler to high and position a rack 6 inches from the heating element.
Transfer the mac and cheese to an 8×8-inch baking dish or similar oven-safe dish.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and stir until the crumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Broil for 2-3 minutes, watching closely, until the breadcrumbs are golden brown and the sauce is bubbly. (Tip: Rotate the dish halfway through for even browning.)
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

Pour yourself a glass of something cold and dig in while it's still hot — the crunchy top gives way to a creamy, cheesy interior with pockets of tender broccoli. You can also serve it alongside a simple green salad or grilled chicken to round out the meal.

Vegan Mac and Cheese

Understanding the craving for creamy comfort without dairy, this vegan mac and cheese delivers velvety texture and bold flavor. With a cashew-based sauce and a touch of nutritional yeast, it's a foolproof plant-based classic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 cup raw cashews
2 cups water (for soaking)
8 ounces elbow macaroni
1½ cups unsweetened plant milk (like oat or almond)
¼ cup nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon turmeric
½ teaspoon salt, plus more for pasta water
¼ teaspoon black pepper
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 cup shredded vegan cheese

Instructions

Place 1 cup raw cashews in a bowl and cover with boiling water. Let soak for 15 minutes until softened.
Meanwhile, bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package directions until al dente. Drain, reserving ½ cup pasta water.
Drain the soaked cashews and transfer to a high-speed blender. Add 1½ cups unsweetened plant milk, ¼ cup nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice.
Blend on high until completely smooth, about 1–2 minutes. Taste and adjust salt if needed.
Return the drained pasta to the pot over low heat. Pour the cashew sauce over the pasta and add 1 cup shredded vegan cheese.
Stir continuously until the cheese is melted and the sauce is creamy, about 2–3 minutes. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency.
Serve immediately, garnished with extra black pepper or chopped fresh parsley.

Creamy, cheesy, and completely plant-based, this mac and cheese is a crowd-pleaser. Serve it with a sprinkle of smoked paprika or a drizzle of hot sauce for extra kick.

Gluten-Free Mac and Cheese

Nobody says no to a comforting bowl of mac and cheese, and this gluten-free version delivers all the creamy, cheesy goodness without the gluten. With a few simple swaps, you get a rich, velvety sauce that clings to every piece of rice pasta.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Mac and Cheese

1 box (12 oz) gluten-free rice pasta (elbow shapes work great)
3 tablespoons unsalted butter
3 tablespoons gluten-free all-purpose flour (or just rice flour)
2 cups whole milk (or any milk you like)
1 cup heavy cream (for extra decadence)
2 cups shredded sharp cheddar (about 8 oz, shred your own for best melt)
1/2 cup grated Parmesan cheese (the real stuff)
1 teaspoon Dijon mustard (adds a tangy kick)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (smoked is lovely)
Salt and black pepper (about 1/2 teaspoon each, adjust to taste)
Optional: 1/4 cup gluten-free breadcrumbs for a crunchy topping

Instructions

Bring a large pot of salted water to a boil. Add the gluten-free rice pasta and cook according to package directions until al dente, typically 8–10 minutes. Tip: Gluten-free pasta can turn mushy quickly, so set a timer and test a piece a minute early.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once fully melted, whisk in the gluten-free flour and cook for 1 minute, stirring constantly. This makes a roux. Tip: Cooking the flour removes any raw taste.
Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the shredded cheddar, grated Parmesan, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy. Tip: Do not let the sauce boil after adding cheese, or it may become grainy.
Drain the cooked pasta (do not rinse) and return it to the pot. Pour the cheese sauce over the pasta and stir gently to coat every piece evenly.
If using breadcrumbs, preheat your oven's broiler. Transfer the mac and cheese to a greased 9×13 baking dish, sprinkle the breadcrumbs on top, and broil for 2–3 minutes until golden and crunchy. Otherwise, serve immediately.

Ultimately, this gluten-free mac and cheese is just as creamy and satisfying as the classic version—no one will miss the gluten. The rice pasta holds its shape nicely, and the sharp cheddar sauce is rich and velvety. For a fun twist, stir in some cooked broccoli or crispy bacon bits.

Mexican Street Corn Mac and Cheese

Before we dive into this fiesta of flavors, let me guide you through a creamy, tangy, and slightly spicy mac and cheese that captures the essence of Mexican street corn. Follow these steps closely for a foolproof dish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta

8 oz elbow macaroni
1 tablespoon salt (for pasta water)

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup crumbled cotija cheese, divided
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Corn and Topping

1 ½ cups corn kernels (fresh or frozen, thawed)
1 tablespoon unsalted butter
Juice of 1 lime
2 tablespoons chopped fresh cilantro (optional)
Extra cotija cheese for topping

Instructions

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain and set aside.
In a large pot or Dutch oven, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
Gradually pour in the milk while whisking continuously to prevent lumps. Keep whisking until the sauce thickens, about 5 minutes. Tip: For a smooth sauce, use a flat whisk and scrape the corners of the pot.
Reduce the heat to low. Add the shredded cheddar, half of the crumbled cotija, chili powder, salt, and pepper. Stir until the cheeses are fully melted and the sauce is smooth. Tip: Do not let the sauce boil after adding cheese to avoid graininess.
In a separate skillet, melt 1 tablespoon butter over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are charred in spots, about 4-5 minutes. Tip: For extra smoky flavor, let the corn sit undisturbed for a minute before stirring.
Remove the skillet from heat and stir in the lime juice. Stir the charred corn into the cheese sauce.
Add the cooked pasta to the cheese and corn mixture. Fold gently until every piece is coated. Taste and adjust salt or chili powder if needed.
Serve immediately, topped with the remaining cotija cheese and a sprinkle of fresh cilantro, if desired.

A perfect weeknight meal, this mac and cheese is rich and comforting with a pop of sweetness from the corn and a tangy finish from the lime and cotija. Feel free to double the chili powder if you like extra heat, or serve it with sliced jalapeños on the side for a crunch.

Buffalo Chicken Mac and Cheese

Melted cheddar and mozzarella envelop tender macaroni and spicy buffalo chicken in this irresistible baked dish. Crumbled blue cheese adds tangy pockets of flavor that cut through the richness. Perfect for game day or a comforting weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Buffalo Chicken

2 cups shredded rotisserie chicken
1/2 cup buffalo sauce (like Frank's RedHot)
2 tablespoons butter, melted

For the Mac and Cheese

1 pound elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 350°F.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside. Tip: Undercook by 1 minute for firmer texture after baking.
In a medium bowl, combine the shredded rotisserie chicken, buffalo sauce, and melted butter. Toss to coat evenly. Set aside.
In the same large pot, melt 3 tablespoons butter over medium heat.
Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture comes to a simmer and thickens, about 5 minutes.
Remove the pot from heat. Add the shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
Season the cheese sauce with salt and black pepper. Stir to combine.
Add the cooked macaroni and the buffalo chicken mixture to the cheese sauce. Stir until everything is evenly coated.
Transfer the mac and cheese to a greased 9×13-inch baking dish. Sprinkle crumbled blue cheese on top.
Bake for 20 minutes, until the edges are bubbly. For a crispy top, broil on high for 2-3 minutes. Watch carefully to avoid burning.
Let the dish rest for 5 minutes before serving. Tip: This allows the sauce to set.

Keep a bottle of extra buffalo sauce nearby for drizzling over individual servings. The creamy, spicy, and tangy flavors meld together beautifully with each bite. Serve with celery sticks and ranch dressing for a complete Buffalo wing experience.

Four Cheese Mac and Cheese

When you're craving comfort food that feels like a warm hug, this four-cheese mac and cheese delivers every time. We'll build a rich, creamy sauce from scratch and bake it with a crispy topping for texture.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 pound elbow macaroni
4 tablespoons unsalted butter (divided: 3 for sauce, 1 for topping)
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 ounces cream cheese, softened
1/2 cup panko breadcrumbs

Instructions

Preheat your oven to 375°F.
Cook the macaroni in salted boiling water until al dente, about 7 minutes. Drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Tip: Keep an eye on it—browned butter adds flavor but avoid burning.
Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
Slowly pour in the milk and heavy cream, whisking continuously. Cook for 3–4 minutes until the sauce thickens and coats the back of a spoon.
Stir in the salt, pepper, garlic powder, and paprika. Tip: Taste the sauce now—adjust seasoning if needed.
Reduce heat to low and add the cheddar, mozzarella, Parmesan, and cream cheese. Stir until completely melted and smooth.
Combine the cooked macaroni with the cheese sauce, mixing well. Transfer to a 9×13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon melted butter. Sprinkle evenly over the mac and cheese.
Bake for 20–25 minutes until bubbly and the top is golden brown. Tip: Let it rest for 5 minutes before serving—this helps the sauce set.

Zesty with a kick of paprika, the creamy sauce clings to every noodle, while the buttery panko crust adds a satisfying crunch. Serve it as a hearty main with a side salad or as a decadent side dish at your next barbecue.

Conclusion

There you have it: 12 budget-friendly mac and cheese recipes that prove comfort food doesn’t have to break the bank. Try a few, let us know your favorite in the comments, and don’t forget to share this roundup on Pinterest!

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