Save This whimsical S'mores Mac and Cheese combines two beloved comfort foods into one unforgettable dish. The creamy, cheesy pasta base gets transformed with toasted marshmallows, melty chocolate chips, and a sweet-salty graham cracker topping that will have everyone asking for seconds. It's the perfect conversation starter for potlucks or a fun Friday night dinner that bridges the gap between dinner and dessert.
I first created this dish for my niece's birthday party when she couldn't decide between mac and cheese or s'mores for her special meal. The combination was such a hit that it's now requested at every family gathering, especially during the cooler months when we're craving both comfort food and campfire memories.
Ingredients
- Elbow macaroni: provides the perfect shape for trapping pockets of cheese sauce in every bite
- Cheddar cheese: offers sharp flavor while mozzarella brings the stretchy gooeyness that makes for perfect cheese pulls
- Mini marshmallows: toast better than large ones and distribute more evenly throughout the dish
- Semisweet chocolate chips: melt into little pockets of chocolate heaven without overwhelming the dish
- Graham crackers: crushed with butter and brown sugar create a sweet crunchy topping that ties the whole s'mores concept together
- Whole milk: creates a richer sauce than reduced fat alternatives would provide
Instructions
- Prepare the pasta:
- Cook the elbow macaroni about 1 minute less than package directions indicate. You want it slightly underdone since it will continue cooking in the oven. Drain thoroughly but do not rinse, as the starchy surface helps the cheese sauce adhere better.
- Create the roux base:
- In a large saucepan over medium heat, melt butter completely until it starts to foam slightly but doesn't brown. Add flour and whisk continuously for exactly one minute. This cooking time neutralizes the raw flour taste without darkening the roux, keeping your cheese sauce beautifully creamy.
- Develop the cheese sauce:
- Pour in milk gradually while whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. The sauce should be smooth and silky before proceeding to the next step.
- Add the cheeses:
- Reduce heat to prevent scorching and add both cheeses gradually, about a handful at a time, stirring until completely melted before adding more. This prevents the sauce from becoming grainy or breaking. Season with salt and pepper, tasting to adjust as needed.
- Assemble the base:
- Fold the cooked pasta into the cheese sauce, ensuring each piece is thoroughly coated. Transfer this mixture to your prepared baking dish, spreading it into an even layer to ensure consistent baking.
- Create the s'mores layer:
- Sprinkle chocolate chips evenly across the top of the mac and cheese, followed by an even layer of mini marshmallows. The chips will melt into pockets of chocolate goodness while the marshmallows toast to golden perfection.
- Make the graham topping:
- Combine graham cracker crumbs, melted butter, brown sugar, and salt until the mixture resembles wet sand that holds together when pressed. Distribute this crumble over the marshmallows, creating a textural contrast that mimics the classic s'mores experience.
- Bake to perfection:
- Place in your preheated oven and bake until the marshmallows puff up and turn golden brown and the graham cracker topping becomes crisp, about 10-12 minutes. Watch carefully during the final minutes to prevent burning.
Save The magic of this dish lies in the graham cracker topping. I once accidentally doubled the amount of brown sugar, and it created this incredible caramelized crust that we now do intentionally for special occasions. The sweet crunch against the savory cheese sauce creates this perfect harmony that reminds me of childhood campfires but with grown-up appeal.
Storage and Reheating
This mac and cheese keeps well in the refrigerator for up to 3 days in an airtight container. When reheating, avoid the microwave which will make the topping soggy. Instead, place individual portions in an oven-safe dish, cover with foil, and reheat at 350°F for about 15 minutes, removing the foil for the last few minutes to re-crisp the topping. Add a splash of milk if the pasta seems dry before reheating.
Ingredient Substitutions
For a more grown-up version, substitute half of the cheddar cheese with smoked gouda, which complements the s'mores flavors beautifully with its natural smokiness. If marshmallows are too sweet for your taste, try using a marshmallow fluff layer that can be spread more thinly. Gluten-free pasta and graham crackers work perfectly in this recipe without any other modifications needed, making it adaptable for those with gluten sensitivities.
Serving Suggestions
This unique mac and cheese walks the line between main dish and dessert, making it versatile for different occasions. Serve it as a show-stopping side dish alongside grilled meats for a summer barbecue that calls back to campfire memories. For a fun brunch option, portion it into individual ramekins and serve with a simple green salad dressed with vinaigrette to balance the richness. At kids parties, pair with fruit skewers for a complete meal that feels like a special treat.
Save Seasonal Adaptations
Summer campout version uses a cast iron skillet and can be finished on a covered grill for authentic smoky flavor. Fall harvest variation incorporates a thin layer of pumpkin puree mixed with warming spices between the mac and cheese and toppings. Winter holiday edition includes crushed peppermint candies sprinkled over the chocolate layer for a festive touch.
Success Stories
I've received countless messages from readers who've made this for everything from birthday parties to potlucks. One mother shared how this recipe became the bridge that got her picky eater to finally try new flavor combinations. Another reader served this at a neighborhood block party and said it sparked more conversation than any dish they'd ever brought. The unexpected combination seems to bring out childlike joy in everyone who tries it.
This dish is best enjoyed immediately while the marshmallows are perfectly toasted and the cheese is still wonderfully gooey.