Few dishes capture the spirit of home quite like a bubbling pan of Creamy Baked Mac and Cheese. With its golden crust, velvety sauce, and perfectly cooked pasta, it’s comfort food at its finest. Whether you’re making a holiday side dish, feeding a hungry family, or simply craving something cozy, this recipe delivers that nostalgic, heartwarming flavor we all love.
This version keeps things easy — no complicated techniques, just pure, cheesy goodness. It’s built from simple, real ingredients: tender elbow macaroni, a creamy homemade cheese sauce, and a crisp topping that adds the perfect crunch. Once you’ve tried this baked mac, boxed versions just won’t compare.
And if your table loves comforting meals like The Pioneer Woman Chili or hearty Best Ground Beef Stovetop Chili, this mac and cheese will fit right in. It’s rich, cozy, and perfect alongside dishes like White Chicken Chili.
Table of Contents
Why You’ll Love This Creamy Baked Mac and Cheese
- Ultra creamy texture — The combination of cheeses creates a smooth, luscious sauce that clings to every bite of pasta.
- Golden, crispy topping — A mix of breadcrumbs and cheese adds that irresistible crunch.
- Simple ingredients, gourmet flavor — Everyday pantry items come together for restaurant-quality results.
- Make-ahead friendly — Assemble ahead and bake before serving for stress-free entertaining.
- Family-approved — Even picky eaters can’t resist this gooey, cheesy dish.
- Perfect balance — Creamy on the inside, crispy on top — pure magic in every spoonful.
Ingredients
To make the best creamy baked mac and cheese recipe, you’ll need:
- 1 lb elbow macaroni (or shells, cavatappi, or penne)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (or 3 cups milk + 1 cup heavy cream for extra richness)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack or Gruyère cheese (optional, for depth)
- 1/2 tsp dry mustard powder (optional, enhances flavor)
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs (or crushed crackers)
- 2 tbsp melted butter (for topping)
Tip: Grate your own cheese for the smoothest sauce — pre-shredded varieties often contain anti-caking agents that prevent melting evenly.
Step-by-Step Instructions
- Cook the pasta.
Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (about 1 minute less than package instructions). Drain and set aside. - Make the roux.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly until slightly golden. - Add milk.
Slowly pour in milk while whisking to prevent lumps. Cook until thickened — about 5 minutes — until the sauce coats the back of a spoon. - Add cheese and seasonings.
Remove from heat and stir in shredded cheeses (reserve 1/2 cup for topping), garlic powder, mustard powder, paprika, salt, and pepper. Stir until melted and smooth. - Combine pasta and sauce.
Add cooked pasta to the cheese sauce, stirring to coat evenly. - Prepare topping.
In a small bowl, mix panko breadcrumbs with melted butter and the reserved cheese. - Assemble and bake.
Pour the cheesy pasta into a greased 9×13-inch baking dish. Sprinkle topping evenly. Bake at 350°F (175°C) for 25–30 minutes, or until bubbly and golden brown. - Serve hot.
Let it rest for 5 minutes before serving so the sauce sets slightly.
How to Serve Creamy Baked Mac and Cheese
This dish is versatile and crowd-pleasing — perfect as a side, main course, or potluck favorite. Serve it alongside hearty mains or fresh sides to balance the richness.
As a Main Course
Pair it with roasted vegetables or a crisp green salad for a satisfying dinner. The creamy sauce makes it filling enough to stand on its own, especially with a sprinkle of extra cheese or crispy bacon bits on top.
As a Side Dish
It complements savory entrées like fried chicken, baked ham, or grilled steak beautifully. For a comforting meal, serve a warm bowl of mac and cheese with a ladle of Best Ground Beef Stovetop Chili on top — an indulgent combo that’s always a hit.
Topping Ideas
- Buttery breadcrumbs or crushed Ritz crackers
- Crumbled bacon or pancetta
- Sliced green onions or parsley
- A drizzle of hot sauce or a pinch of smoked paprika for heat
Family-Style Presentation
Bake and serve directly from the dish — it looks rustic and inviting. Add a side of White Chicken Chili for variety or a fresh tomato salad for color contrast.
How to Store Creamy Baked Mac and Cheese
Mac and cheese stores beautifully, making it a lifesaver for busy weeks.
In the Refrigerator
- Cool completely before covering tightly with foil or plastic wrap.
- Store for up to 4 days in the fridge.
- Reheat in the oven at 325°F until warmed through, adding a splash of milk to restore creaminess.
In the Freezer
- Let cool completely.
- Freeze in airtight containers or heavy-duty bags for up to 2 months.
- Thaw overnight in the fridge before reheating.
- Reheat covered to prevent the top from drying out.
Reheating Tips
- Add a few tablespoons of milk or cream before reheating to bring back the creamy consistency.
- For individual portions, reheat in the microwave at medium power, stirring halfway through.
Tip: Avoid freezing mac and cheese made with pre-shredded cheese or low-fat dairy — it can separate when reheated.
Tips to Make the Best Creamy Baked Mac and Cheese
- Cook pasta al dente. Overcooked pasta turns mushy during baking. Stop cooking when it’s just firm to the bite.
- Make your own roux. The butter-flour base gives you control over thickness and texture.
- Use a mix of cheeses. Combine sharp cheddar for flavor, mozzarella for stretch, and Gruyère for creaminess.
- Don’t overbake. Remove when the top is golden and edges are bubbling — too long in the oven can dry it out.
- Rest before serving. Give it a few minutes after baking to let the sauce thicken slightly.
- Customize it. Add cooked bacon, sautéed onions, or even lobster for a luxurious twist.
- Make it ahead. Assemble, cover, and refrigerate up to a day in advance. Bake just before serving.
Variations of Creamy Baked Mac and Cheese
- Classic Southern Baked Mac: Use evaporated milk and extra cheddar for a dense, custard-like texture.
- Creamy Garlic Mac: Add roasted garlic or a pinch of nutmeg for depth.
- Three-Cheese Mac: Combine cheddar, fontina, and Gruyère for rich, gourmet flavor.
- Bacon Jalapeño Mac: Add crispy bacon and diced jalapeños for smoky spice.
- Veggie Mac: Stir in broccoli, peas, or spinach for a lighter twist.
- Lobster Mac and Cheese: Fold in chunks of lobster meat for a restaurant-worthy upgrade.
- Easy One-Pot Version: Skip baking altogether — cook pasta, make sauce in same pot, and stir together for creamy stovetop mac.
Each variation brings its own character, making this a versatile recipe for any season or occasion.
FAQs
Q1: Can I use pre-shredded cheese?
You can, but freshly grated cheese melts smoother and gives the sauce a better texture.
Q2: Can I make this gluten-free?
Yes, use gluten-free pasta and substitute flour with a 1:1 gluten-free blend.
Q3: Can I make it ahead of time?
Absolutely! Assemble, cover, and refrigerate up to 24 hours. Bake when ready to serve.
Q4: Why is my sauce grainy?
That usually happens when the cheese overheats. Remove from heat before stirring in cheese.
Q5: What’s the best cheese for baked mac and cheese?
Sharp cheddar for flavor, mozzarella for stretch, and Gruyère or Monterey Jack for creaminess.
Final Thoughts
This Creamy Baked Mac and Cheese Recipe is everything homemade comfort food should be — creamy, cheesy, and deeply satisfying. With its golden top and luscious sauce, it turns any meal into a celebration. Whether served on its own or alongside hearty mains, it’s guaranteed to please every crowd.
No matter the occasion, this baked mac and cheese brings everyone to the table — and keeps them coming back for seconds.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Creamy Baked Mac and Cheese Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Creamy Baked Mac and Cheese Recipe delivers the perfect mix of creamy sauce, golden crust, and rich flavor. Simple to make with three types of cheese and a crunchy breadcrumb topping, it’s the ultimate comfort food for family dinners or holidays.
Ingredients
- 1 lb elbow macaroni (or shells, cavatappi, penne)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (or 3 cups milk + 1 cup heavy cream)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack or Gruyère cheese (optional)
- 1/2 tsp dry mustard powder (optional)
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs (or crushed Ritz crackers)
- 2 tbsp melted butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook macaroni in salted water until just al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
4. Gradually whisk in milk and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheeses, mustard powder, garlic powder, paprika, salt, and pepper until melted and smooth.
6. Add cooked pasta to the cheese sauce and stir until fully coated.
7. Pour into prepared baking dish.
8. Combine panko breadcrumbs with melted butter and sprinkle over the top.
9. Bake 25–30 minutes until bubbly and golden brown.
10. Let rest 5 minutes before serving.
Notes
For a richer sauce, use part heavy cream.
Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
Add-ins: bacon, jalapeños, or cooked broccoli for flavor twists.
For a crispier topping, broil 1–2 minutes after baking.
Pair with chili or roasted veggies for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg