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Creamy Baked Mac and Cheese is the ultimate comfort food that everyone loves—from kids who want cheesy pasta to adults who crave nostalgic, cozy meals. This version takes the classic dish up a notch with multiple types of cheese, a velvety homemade sauce, and a perfectly golden baked top. Whether it’s a holiday side dish or a weeknight dinner, this one’s a keeper!
Ingredients
For the Pasta:
- 1 lb elbow macaroni (or cavatappi, shells, or your favorite shape)
- Salt, for boiling water
For the Cheese Sauce:
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 2 cups whole milk (room temperature)
- 1 cup heavy cream (room temperature)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground mustard (optional, but adds tang)
- Salt and freshly ground black pepper, to taste
Cheeses:
- 3 cups sharp cheddar cheese, shredded (divided)
- 1 ½ cups Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded (optional for meltiness)
Topping (optional but delicious):
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan cheese
- A sprinkle of paprika or cayenne for color and heat
Instructions
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- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add your elbow macaroni and cook for just 4 to 5 minutes—you want it very al dente since it’ll cook more in the oven. Drain and set aside.
- Step 2: Make the Roux
- In a large saucepan, melt 5 tablespoons of butter over medium heat. Once melted, whisk in the flour and stir constantly for about 1 to 2 minutes, until it forms a paste and turns lightly golden. This helps remove the raw flour taste.
- Step 3: Add the Milk and Cream
- Slowly pour in the milk and cream, whisking constantly to avoid lumps. Add garlic powder, onion powder, and mustard powder (if using). Keep stirring until the mixture thickens—this takes about 5–7 minutes. Don’t rush it; low and slow wins here.
- Step 4: Stir in the Cheese
- Once thickened, lower the heat and gradually stir in 2 cups cheddar, all the Gruyère, and the mozzarella. Stir until smooth and creamy. Taste and season with salt and pepper.
- Step 5: Combine Pasta and Sauce
- Add your cooked pasta to the sauce and fold gently to coat every piece. It should be creamy and slightly loose—this is key for staying creamy after baking.
- Step 6: Assemble the Dish
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish. Spoon half the mac and cheese into the baking dish. Sprinkle with a little of the reserved 1 cup cheddar. Add the rest of the pasta and top with remaining cheddar. If using breadcrumbs, combine panko, melted butter, Parmesan, and paprika or cayenne. Sprinkle over the top evenly.
- Step 7: Bake
- Bake uncovered for 25–30 minutes, until bubbling and golden on top. If you like a crispier top, broil for the last 2–3 minutes, watching carefully to avoid burning.
- Step 8: Rest and Serve
- Let the mac and cheese rest for 5–10 minutes before serving—this helps it set slightly and makes it easier to scoop.
Mac and Cheese Variations
- Bacon Mac: Stir in chopped cooked bacon or sprinkle it on top before baking.
- Buffalo Style: Add 1/4 cup buffalo sauce to the cheese mixture and top with blue cheese crumbles.
- Veggie Boost: Mix in roasted broccoli, peas, or sautéed spinach.
- Spicy Kick: Add diced jalapeños, a dash of hot sauce, or cayenne to the cheese sauce.
Make Ahead Instructions
Assemble the mac and cheese fully (without baking). Cover tightly with foil and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before baking. Bake as directed, adding 5–10 extra minutes if needed to heat through completely.
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How to Store and Reheat Leftovers
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.
To Reheat: Add a splash of milk or cream to restore creaminess. Reheat gently in the microwave or oven.
Frequently Asked Questions
Can I make this mac and cheese ahead of time? Yes! Assemble it fully, cover tightly, and refrigerate for up to 2 days. Let it sit at room temp for 30 minutes before baking.
Can I use different cheeses? Absolutely—Monterey Jack, Fontina, or even a little cream cheese are all great options to experiment with.
Can I freeze mac and cheese? Yes, freeze it baked or unbaked for up to 2 months. Thaw overnight in the fridge before reheating or baking.
What’s the best pasta shape to use? Elbow macaroni is traditional, but cavatappi, shells, or penne also hold sauce well.
How do I keep leftovers from drying out? Add a splash of milk or cream when reheating to bring back moisture and creaminess.