I Asked 3 Chefs To Name the Best Boxed Mac and Cheese—They All Said the Same Thing

Of all the boxed foods out there, I’m going to venture to say that none have made me quite as content as boxed mac and cheese. I’d even add that it's (sometimes) better than homemade.

I’ve relied on boxed mac and cheese as my comfort food for years. Whether I was sad, sick, or tired, something about a mouthful of orange, cheesy pasta seemed to fix everything.

Over the years, I’ve bought one familiar brand because, well, if it ain’t broke, don’t fix it. Recently, though, I spotted a rival brand in my best friend’s pantry and thought, What if I’ve been wrong all this time?

I mean, I love the cheesy goodness I’ve been whipping up for decades, but what if boxed mac and cheese could be even better? So, as per usual, I reached out to the experts for an answer to my question, and their unilateral response actually surprised me.

The Mac and Cheese Authorities

• Stephen Ingber: Denver-based private chef
• Rena Awada: Recipe developer, food blogger, and Instagram content creator
• Erin Clarke: Creator of Well Plated and author of two best-selling cookbooks

The Expert-Approved Box

As it turns out, my best friend stocked the box favored by the experts. The brand to buy is Annie's.

“My favorite brand of mac and cheese is hands-down Annie’s,” says Awada.

More specifically, the culinary experts agree that the brand’s Shells & White Cheddar reign supreme. “I'm a white cheddar girl all the way,” says Clarke. “I like the sharpest possible cheddar flavor. It is tangy, rich, and balances comfort with a more ‘grown-up’ taste."

Speaking of taste, “you can actually taste the real cheese flavor instead of the powdered cheese that other brands use,” Awada says. That’s mainly due to the ingredients Annie’s uses to craft its beloved boxed mac. “Annie’s uses organic ingredients without losing that nostalgic boxed mac vibe,” adds Ingber. “It makes for a cheese sauce that’s sharp and doesn’t coat your mouth in a weird film.”

As for the texture, “Annie’s is creamy without being gluey,” notes Clarke. "The chew feels a little more ‘from scratch’ than most boxed options.” Plus, Ingber praises the brand’s choice of pasta: “The shell pasta actually holds sauce way better than elbows.”

How To Make Good Boxed Mac and Cheese

While you can follow the instructions on the back of the box for a primo result, the experts shared some preparation pro-tips with me that I can’t help but pass on.

“I cook the pasta as directed, but swap out the milk for a mix of cream and pasta water to make it silkier,” says Ingber. “If I’m making it for friends, I’ll crisp up some panko with garlic and olive oil and sprinkle that on top for crunch.”

Clarke shared some serving suggestions, too. “You can turn it into a quick, satisfying meal with rotisserie chicken, a spoonful of pesto, and roasted veggies. It's also great topped with leftover pulled pork or barbecue chicken.”

These ideas are all going in my back pocket!