Creamy Baked Mac and Cheese

Save this recipe on:

There’s something universally comforting about a bubbling, golden-topped dish of Creamy Baked Mac and Cheese. This classic comfort food brings together perfectly cooked pasta, velvety cheese sauce, and a crispy breadcrumb topping that makes every bite a warm, satisfying hug. Whether served as a main dish or a hearty side, it’s a crowd-pleaser that never goes out of style.

Ideal for cozy dinners, holiday spreads, or just when you’re craving something indulgent, this version strikes the perfect balance of creamy and crispy. Made with a blend of cheeses and baked until perfectly golden, this mac and cheese feels both nostalgic and elevated — a dish you’ll want to make again and again.

---

Ingredients for this Creamy Baked Mac and Cheese

• 2 cups elbow macaroni (or any short pasta)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warm
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded (or mozzarella for a milder flavor)
• Salt and freshly cracked black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder (optional, for a subtle tang)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or regular)
• Fresh thyme or parsley, for garnish (optional)

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 1–2 minutes less than the package directions. Drain and set aside. Lightly toss with a drizzle of olive oil to prevent sticking if needed.

---

Step 2: Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 1–2 minutes until it’s lightly golden and smells nutty. Slowly pour in the warm milk and cream, whisking constantly to prevent lumps. Cook until the sauce begins to thicken, about 5–6 minutes.

---

Step 3: Add the Cheese

Reduce the heat to low. Stir in the cheddar, Gruyère (or mozzarella), garlic powder, mustard powder (if using), salt, and pepper. Stir until the cheese has melted into a silky, creamy sauce.

---

Step 4: Combine Pasta and Sauce

Add the cooked pasta to the cheese sauce and gently stir until fully coated. Taste and adjust seasoning if needed.

---

Step 5: Transfer and Top

Preheat the oven to 375°F (190°C). Pour the mac and cheese into a greased baking dish or individual ramekins. Sprinkle the top with a mix of Parmesan and breadcrumbs. For extra richness, you can dot the top with a few small pieces of butter.

---

Step 6: Bake Until Golden

Place in the oven and bake for 20–25 minutes, or until the top is golden and bubbling. For a more crispy topping, broil for an additional 1–2 minutes, watching closely to avoid burning.

---

Step 7: Garnish and Serve

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh thyme or parsley for a pop of color and freshness.

---

Storage Instructions

To refrigerate: Let the baked mac and cheese cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. When reheating, add a splash of milk or cream to bring back the creamy texture, then warm in the oven or microwave.

To freeze: This dish freezes well either before or after baking. Wrap tightly in plastic wrap and then foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. If frozen unbaked, you can bake directly from frozen — just add an extra 15–20 minutes to the baking time.

---

Estimated Nutrition

(Per 1 serving, based on 6 total servings)

• Calories: 540 kcal
• Carbohydrates: 42g
• Protein: 18g
• Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 410mg
• Sugar: 6g
• Fiber: 2g
• Calcium: 380mg
• Iron: 1.4mg

Note: Nutritional values are approximate and can vary based on ingredients and portion size.

---

Frequently Asked Questions

1. Can I use a different pasta shape?

Yes! Shells, rotini, or cavatappi all work well — just aim for short pasta shapes that hold sauce nicely.

2. What cheeses work best for baked mac and cheese?

Sharp cheddar and Gruyère are classic, but you can also try Monterey Jack, Fontina, or smoked gouda for variety.

3. How do I keep the sauce from getting grainy?

Use freshly grated cheese and low heat when melting it into the béchamel sauce. Avoid pre-shredded cheese, which often contains anti-caking agents.

4. Can I make it gluten-free?

Absolutely — just use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

5. Is it okay to make this ahead of time?

Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.

6. How do I reheat leftovers without drying them out?

Add a splash of milk or cream, cover with foil, and reheat in the oven at 350°F until warmed through. You can also microwave it in short intervals.

7. Can I add protein to make it a full meal?

Definitely. Stir in cooked chicken, bacon bits, or even sautéed mushrooms for a more filling version.

8. What herbs or spices can I add for extra flavor?

Try paprika, cayenne, or a pinch of nutmeg. Fresh herbs like thyme, chives, or parsley add a bright finish too.

---

Print

Save this recipe on: