Nothing beats a pan of bubbling, golden-topped mac and cheese that scoops like velvet. This is my go-to creamy baked mac and cheese recipe with a silky sauce, a crisp buttery topping, and big, cozy flavor. Simple enough for weeknights and special enough for holidays.
Why You’ll Love This Creamy Baked Mac and Cheese Recipe
- Silky, restaurant-quality cheese sauce that stays creamy after baking.
- Golden, crunchy topping over tender, perfectly seasoned pasta.
- Uses easy pantry staples with smart make-ahead options.
- Kid-approved comfort with grown-up flavor from sharp cheddar and Gruyere.
- Reliable, tested method with clear cues at every step.
Creamy Baked Mac and Cheese Recipe Ingredients & Substitutions
Ingredients
- 1 lb elbow macaroni or cavatappi
- Kosher salt for pasta water
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper, plus more to taste
- Pinch of cayenne or smoked paprika, optional
- 12 oz sharp cheddar, freshly shredded (about 3 cups)
- 8 oz Gruyere, freshly shredded (about 2 cups)
- 4 oz low-moisture mozzarella, shredded, optional for extra pull
- 2 oz cream cheese, softened, optional for ultra creaminess
- 1 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/2 cup finely grated Parmesan
- 1/2 tsp sweet paprika for color
Simple substitutions
- Pasta: Use shells, fusilli, or gluten-free pasta. Choose shapes with nooks to catch sauce.
- Dairy: Swap heavy cream with half-and-half. Evaporated milk works in a pinch.
- Cheese: Try Colby Jack, Monterey Jack, fontina, or Swiss. For extra bite, add a little aged Gouda.
- Gluten-free: Use gluten-free pasta and replace flour with sweet rice flour or a cornstarch slurry.
- Vegetarian-friendly rennet: Look for cheeses labeled as vegetarian.
- No panko: Use crushed buttery crackers or toasted fresh breadcrumbs.
Step-by-Step Instructions to Make Creamy Baked Mac and Cheese Recipe
Preheat and prepare the pan
Heat oven to 350°F or 175°C. Grease a 9×13-inch baking dish or similar casserole.
Boil the pasta to very al dente
Bring a large pot of water to a rolling boil and salt generously. Cook pasta 1 to 2 minutes shy of package directions. Drain and toss with a small knob of butter to prevent sticking.
Make a smooth roux
In a large pot, melt 6 tbsp butter over medium heat. Whisk in flour and cook 2 to 3 minutes until foamy and blond, whisking constantly so it does not brown.
Build the béchamel
Slowly whisk in milk and cream, a splash at a time, until smooth. Simmer gently 4 to 6 minutes, whisking, until the sauce lightly coats the back of a spoon.
Season and melt in the cheeses
Whisk in Dijon, garlic powder, onion powder, pepper, and cayenne. Off the heat, stir in cheddar, Gruyere, mozzarella, and cream cheese until completely melted and silky. Taste and adjust salt and pepper.
Combine pasta and sauce
Fold drained pasta into the cheese sauce. The mixture should look a touch saucy since it will thicken in the oven.
Mix the crunchy topping
Stir panko with melted butter, Parmesan, and paprika until evenly moistened.
Assemble and bake
Spread mac and cheese in the prepared dish. Sprinkle evenly with the topping. Bake 20 to 25 minutes until bubbling at the edges and lightly golden.
Finish and serve
For extra color, broil 1 to 2 minutes, watching closely. Rest 5 to 10 minutes, then serve warm and creamy.
Tips for Success
- Shred your own cheese. Pre-shredded blends can make the sauce grainy.
- Do not overcook the pasta. Very al dente keeps it tender after baking.
- Heat gently. High heat can split dairy. Keep the sauce at a gentle simmer.
- Season the pasta water like the sea. It is your first layer of flavor.
- Sauce cues: It should coat a spoon and slowly drip, not run. Too thick, splash in milk. Too thin, simmer 1 to 2 minutes more.
Variations of Creamy Baked Mac and Cheese Recipe
- Bacon and jalapeño: Fold in crisp bacon and diced roasted jalapeños.
- Lobster mac: Add butter-poached lobster and a squeeze of lemon.
- Mushroom truffle: Sauté mushrooms in butter and finish with a few drops of truffle oil.
- Broccoli cheddar chicken: Stir in steamed broccoli florets and diced rotisserie chicken.
- Buffalo kick: Add hot sauce to the sauce and drizzle ranch on top.
- Three-cheese white: Use white cheddar, fontina, and Parmesan for a milder profile.
Serving Suggestions: What to Pair with Creamy Baked Mac and Cheese Recipe
- Bright salad with lemony vinaigrette to balance richness.
- Roasted broccoli, green beans, or garlicky spinach.
- Tomato soup for a nostalgic combo.
- Barbecue ribs, roast chicken, or crispy tofu for protein.
- Pickled veggies or coleslaw for acidity and crunch.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and store up to 4 days.
- Freeze: Wrap tightly up to 2 to 3 months. Thaw overnight in the fridge.
- Reheat oven: Cover with foil and warm at 325°F or 165°C for 20 to 25 minutes. Add a splash of milk if needed.
- Reheat microwave: Heat gently in short bursts, stirring and adding a teaspoon of milk to revive creaminess.
Memories Made Around the Table
We call this our celebration mac. It has shown up at new home dinners, snowy Sundays, and more than one birthday. Every time I pull it from the oven, someone sneaks a spoon.
FAQs
Can I make this ahead?
Yes. Assemble without the topping, cover, and refrigerate up to 24 hours. Add topping and bake, adding 5 to 10 extra minutes if cold.
Why did my sauce turn grainy?
Cheese can seize if overheated or if it has anti-caking starches. Remove sauce from heat before adding cheese and use freshly shredded blocks.
Can I skip baking?
Absolutely. For stovetop mac, cook pasta to al dente, fold into the finished sauce, and serve right away. The topping adds crunch but is optional.
What are the best cheeses for melting?
Sharp cheddar for flavor plus a good melter like Gruyere, Jack, or fontina. A little mozzarella adds pull, and cream cheese brings extra silkiness.
Final Thoughts
This creamy baked mac and cheese is the comforting classic I trust for any table. Keep the method gentle, shred quality cheese, and you will get scoopable, silky perfection every time.
Creamy Baked Mac and Cheese Recipe
Equipment
- 1 Large Pot for boiling pasta
- 1 Whisk
- 1 9x13 inch baking dish
- 1 Colander
- 1 Box grater for shredding cheese
Ingredients
Pasta
- 1 lb elbow macaroni or cavatappi
- Kosher salt for pasta water
- 1 tbsp unsalted butter optional, for tossing pasta
Cheese Sauce
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 3 cup whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp freshly ground black pepper plus more to taste
- 1 pinch cayenne or smoked paprika optional
- 12 oz sharp cheddar freshly shredded (about 3 cups)
- 8 oz Gruyere freshly shredded (about 2 cups)
- 4 oz low-moisture mozzarella shredded, optional for extra pull
- 2 oz cream cheese softened, optional for ultra creaminess
Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 0.5 cup Parmesan finely grated
- 0.5 tsp sweet paprika for color
Instructions
Prepare
- Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish or similar casserole.
- Bring a large pot of water to a rolling boil and salt generously. Cook pasta 1 to 2 minutes shy of package directions. Drain and toss with a small knob of butter to prevent sticking.
Make the sauce
- In a large pot, melt 6 tbsp butter over medium heat. Whisk in flour and cook 2 to 3 minutes until foamy and blond, whisking constantly so it does not brown.
- Slowly whisk in milk and cream, a splash at a time, until smooth. Simmer gently 4 to 6 minutes, whisking, until the sauce lightly coats the back of a spoon.
- Whisk in Dijon, garlic powder, onion powder, pepper, and cayenne. Off the heat, stir in cheddar, Gruyere, mozzarella, and cream cheese until completely melted and silky. Taste and adjust salt and pepper.
Assemble and bake
- Fold drained pasta into the cheese sauce. The mixture should look a touch saucy since it will thicken in the oven.
- Stir panko with melted butter, Parmesan, and paprika until evenly moistened.
- Spread mac and cheese in the prepared dish. Sprinkle evenly with the topping. Bake 20 to 25 minutes until bubbling at the edges and lightly golden.
- For extra color, broil 1 to 2 minutes, watching closely. Rest 5 to 10 minutes, then serve warm and creamy.