If silky, molten-cheese comfort is what you crave, Creamy Baked Mac and Cheese is about to become your new hero. Imagine pillowy elbow macaroni enfolded in a luxuriously smooth sauce, bubbling with three cheeses, finished with a golden, crispy topping that beckons forkful after forkful. This dish straddles the line between nostalgic home cooking and impressive potluck centerpiece, and with just a handful of kitchen staples, you’ll soon discover why it holds a permanent place in my heart!
Ingredients You’ll Need
You won’t believe how a few everyday ingredients can create something so memorable. Each component of Creamy Baked Mac and Cheese plays a distinct role, whether lending creamy richness, sharp flavor, or crispy contrast—so give them your best!
- Elbow macaroni (1 lb): The classic pasta shape, perfect for catching all that luscious cheese sauce.
- Unsalted butter (1/4 cup): The creamy base that forms a rich roux—never skip this step!
- All-purpose flour (1/4 cup): Whisked with butter to thicken the sauce and keep it velvety smooth.
- Whole milk (3 cups): Brings a mellow creaminess that balances the sharp cheeses.
- Heavy cream (1 cup): For irresistible decadence—this is the “creamy” in Creamy Baked Mac and Cheese.
- Salt (1 tsp): Essential for drawing out the flavors of dairy and pasta.
- Black pepper (1/2 tsp): A gentle kick to keep things interesting.
- Garlic powder (1/2 tsp): Adds warm, savory depth without overwhelming the cheese.
- Mustard powder (1/2 tsp, optional): Brings a subtle tang and complexity—highly recommended if you have it!
- Shredded sharp cheddar cheese (3 cups, divided): The main event for bold, cheesy flavor.
- Shredded mozzarella cheese (1 cup): Meltiness champion for gooey, stretchable bites.
- Grated Parmesan cheese (1/2 cup): Adds a salty edge and beautiful golden color to the crust.
- Panko breadcrumbs (1/2 cup, optional topping): Ultimate crunch factor, if you love contrast.
- Melted butter (1 tbsp, for topping): Turns panko crispy and golden in the oven.
How to Make Creamy Baked Mac and Cheese
Step 1: Cook the Macaroni
Start by boiling your pasta in well-salted water. Shoot for al dente—remember, it’ll keep cooking in the oven. Drain it well and set to the side; you want it ready right as your sauce comes together, so it ends up deliciously coated instead of overcooked.
Step 2: Make the Cheese Sauce Base
In a large saucepan, melt your butter over medium heat, then whisk in the flour to form a roux. Let it bubble for about 1 or 2 minutes to take out the raw flour taste (don’t rush!) before slowly whisking in your milk and heavy cream. This is where the magic starts—the roux thickens the dairy, promising a truly creamy texture.
Step 3: Season and Thicken the Sauce
Once your milk and cream are incorporated, season the mixture with salt, pepper, garlic powder, and a pinch of mustard powder if you like. Let it simmer gently for 4–5 minutes, stirring often, until it thickens to a dreamy, saucy consistency. This is your blank canvas for cheese!
Step 4: Add the Cheeses
Reduce heat and stir in 2 cups of the cheddar, all the mozzarella, and Parmesan. Watch as everything melts into a glossy, decadent sauce—the aroma alone is a sneak peek of what’s in store. Save that last cup of cheddar for the top so you get that crave-worthy melted lid everyone expects from Creamy Baked Mac and Cheese.
Step 5: Combine Pasta and Sauce
Add your drained macaroni right into the cheesy saucepan. Toss and stir patiently, ensuring every noodle is swaddled in sauce. If your pot is feeling too small, transfer to a large mixing bowl—it’s worth the effort for even coating.
Step 6: Assemble and Top
Transfer the coated macaroni to your greased 9×13-inch baking dish. Sprinkle the reserved cheddar evenly across the top. For an extra special golden crunch, mix the panko with melted butter and scatter that over the cheese. The anticipation builds!
Step 7: Bake Until Golden and Bubbly
Slide your dish into a 350°F oven and bake for 20 to 25 minutes, or until the edges are bubbling and the top is irresistible gold. Let it cool just slightly before serving to set the sauce—this is one of the secrets to the best Creamy Baked Mac and Cheese.
How to Serve Creamy Baked Mac and Cheese
Garnishes
I love a sprinkle of fresh chives or parsley for color, and a dusting of cracked black pepper over each serving. A few pinches of smoked paprika across the top before baking is delicious, too. The contrast of creamy, cheesy pasta with herby freshness truly elevates every bite of Creamy Baked Mac and Cheese.
Side Dishes
This dish is rich and filling on its own, but it shines even brighter next to crisp salads, steamed broccoli, or garlicky roasted green beans. If you’re serving this at a gathering, I recommend a zesty slaw or simple mixed greens to balance out the comforting goodness of the mac and cheese.
Creative Ways to Present
Try scooping portions into ramekins for individual servings, or serve with a big spoon right from the hot baking dish for ultimate comfort food appeal. For parties, Creamy Baked Mac and Cheese can even be portioned into muffin tins for easy, handheld bites—people go wild for them!
Make Ahead and Storage
Storing Leftovers
Have some leftovers? No problem. Scoop any remaining mac and cheese into airtight containers and refrigerate for up to four days. Expect the flavors to meld even further, making each reheated bite nearly as good as day one.
Freezing
Creamy Baked Mac and Cheese freezes beautifully before baking: assemble everything in your dish (minus the crispy topping), let it cool, then cover tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, sprinkle on your panko, and bake as directed, adding a few extra minutes as needed to warm through.
Reheating
For best results, reheat portions in a 350°F oven covered with foil until hot and steamy—about 15-20 minutes. You can also use the microwave for single servings, but add a splash of milk to help restore that creamy texture. If your topping has lost crispiness, slide it under the broiler for a couple of minutes to revive.
FAQs
What cheeses work best in Creamy Baked Mac and Cheese?
Sharp cheddar is non-negotiable for deep flavor, but mozzarella adds meltiness, and Parmesan brings a salty bite. Feel free to experiment—gruyere, fontina, or even pepper jack make fun additions if you’re feeling adventurous!
Can I make Creamy Baked Mac and Cheese gluten-free?
Absolutely! Swap in your favorite gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. Make sure your panko is gluten-free too, if using.
How do I avoid grainy cheese sauce?
Always add the cheese off the heat or over very low heat, and stir constantly until fully melted. Overheating can cause the sauce to separate, so go slow and gentle—patience pays off with creaminess!
Can I add extras like bacon or veggies?
Yes! Cooked bacon, caramelized onions, sautéed mushrooms, or even roasted cauliflower are wonderful stirred into the assembled dish before baking. Mix-ins make Creamy Baked Mac and Cheese your own signature comfort classic.
Is it better to serve immediately or after resting?
While eating it piping hot is certainly tempting, letting Creamy Baked Mac and Cheese rest for a few minutes after baking helps the sauce set slightly, ensuring every serving is creamy (not runny) and picture-perfect.
Final Thoughts
If you’re on the hunt for a recipe that’s guaranteed to delight every crowd, Creamy Baked Mac and Cheese is calling your name. Whether you serve it as the main event or an irresistible side, this oven-baked marvel is sure to earn a spot in your regular rotation. Give it a try—you’ll see why it always gets rave reviews at my table!
Print
Creamy Baked Mac and Cheese Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this creamy baked mac and cheese recipe. Perfectly cooked pasta coated in a rich and cheesy sauce, topped with a crispy breadcrumb crust. A family favorite that’s sure to please everyone at the table.
Ingredients
Pasta:
- 1 lb elbow macaroni
Cheese Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder (optional)
- 3 cups shredded sharp cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping:
- 1/2 cup panko breadcrumbs (optional)
- 1 tablespoon melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the pasta: Cook the macaroni in salted boiling water until al dente, then drain and set aside.
- Make the sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and cream, stirring constantly until smooth. Add salt, pepper, garlic powder, and mustard powder if using. Simmer for 4–5 minutes until thickened.
- Add the cheese: Stir in 2 cups of cheddar, the mozzarella, and Parmesan until melted and smooth. Add the cooked pasta and mix well to coat.
- Assemble and bake: Pour into the prepared baking dish and sprinkle the remaining 1 cup of cheddar on top. Combine panko breadcrumbs with melted butter for a crispy topping, then bake for 20–25 minutes until bubbly and golden. Let cool slightly before serving.
Notes
- Feel free to mix in cooked bacon, sautéed onions, or a pinch of cayenne for extra flavor.
- The dish can be assembled ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 5g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 75mg
