Creamy Baked Mac and Cheese

Why You’ll Love This Recipe

This recipe stands out because it balances creaminess with a crunchy baked topping, offering the best of both worlds. It’s customizable with your favorite cheeses, easy to prepare, and uses simple pantry staples. Whether you’re new to homemade mac and cheese or a seasoned pro, this dish is guaranteed to become a go-to comfort meal in your kitchen.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni pasta

• Butter

• All-purpose flour

• Milk (room temperature)

• Heavy cream (room temperature)

• Shredded cheddar cheese (freshly shredded preferred)

• Shredded gruyere cheese (optional, for extra flavor)

• Salt

• Black pepper

• Optional: Additional cheese for topping (cheddar, mozzarella, gouda, or your choice)

Directions

1. Preheat your oven to 350°F (175°C).

2. Boil the elbow macaroni in salted water for 4 to 5 minutes, slightly undercooked, then drain and set aside.

3. In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.

4. Slowly whisk in the milk and cream, continuing to stir until the sauce thickens enough to coat the back of a spoon.

5. Remove the sauce from heat and stir in shredded cheeses until melted and smooth. Season with salt and pepper to taste.

6. Mix the cheese sauce with the cooked pasta, ensuring every piece is coated.

7. Transfer the mac and cheese mixture into a baking dish. Sprinkle extra cheese on top for a bubbly, golden crust.

8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbling.

9. Let it rest for a few minutes before serving to thicken further.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or mix in diced jalapeños.

• Veggie Addition: Mix in steamed broccoli, peas, or roasted cauliflower for extra nutrition.

• Different Cheeses: Experiment with gouda, mozzarella, or fontina for unique flavors.

• Gluten-Free: Use gluten-free pasta and substitute flour with cornstarch or gluten-free flour.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place mac and cheese in an oven-safe dish and warm at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual portions, covered loosely, stirring halfway to heat evenly.

FAQs

What pasta is best for baked mac and cheese?

Elbow macaroni is classic, but small shells or cavatappi also work well as they hold sauce nicely.

Can I make this recipe ahead of time?

Yes, prepare the mac and cheese, cover it, and refrigerate before baking. Bake just before serving.

What if I don’t have gruyere cheese?

You can skip gruyere or substitute with another melting cheese like mozzarella or fontina.

How do I get a crispy topping?

Add a layer of shredded cheese mixed with breadcrumbs on top before baking.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better, but pre-shredded can be used in a pinch.

Is it possible to make this vegan?

Yes, use plant-based milk, vegan butter, and dairy-free cheese alternatives.

How thick should the cheese sauce be?

It should coat the back of a spoon smoothly but still be pourable enough to mix with pasta.

Can I freeze baked mac and cheese?

Yes, freeze in airtight containers for up to 2 months. Thaw overnight before reheating.

What can I add to make it creamier?

Add more cream or a dollop of cream cheese to the sauce for extra richness.

How do I avoid a watery mac and cheese?

Avoid overcooking pasta and make sure the sauce is thick before mixing it with pasta.

Conclusion

This Creamy Baked Mac and Cheese recipe brings a heartwarming classic to your table with an easy-to-follow method and endless customization options. Perfect for family dinners or casual gatherings, it’s comfort food at its finest — rich, cheesy, and lovingly baked to golden perfection. Enjoy every gooey, satisfying bite!

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Creamy Baked Mac and Cheese is a classic comfort dish featuring tender elbow macaroni baked in a rich, velvety cheese sauce with a golden, bubbly crust.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups elbow macaroni pasta

4 tbsp butter

4 tbsp all-purpose flour

2 cups milk (room temperature)

1 cup heavy cream (room temperature)

2 cups shredded cheddar cheese (freshly shredded preferred)

1 cup shredded gruyere cheese (optional)

Salt, to taste

Black pepper, to taste

Optional: Additional cheese for topping (cheddar, mozzarella, gouda, or your choice)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil the elbow macaroni in salted water for 4 to 5 minutes, slightly undercooked, then drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
4. Slowly whisk in the milk and cream, continuing to stir until the sauce thickens enough to coat the back of a spoon.
5. Remove the sauce from heat and stir in shredded cheeses until melted and smooth. Season with salt and pepper to taste.
6. Mix the cheese sauce with the cooked pasta, ensuring every piece is coated.
7. Transfer the mac and cheese mixture into a baking dish. Sprinkle extra cheese on top for a bubbly, golden crust.
8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbling.
9. Let it rest for a few minutes before serving to thicken further.

Notes

• Use freshly shredded cheese for better melting and texture.
• For a crispy topping, add breadcrumbs mixed with shredded cheese before baking.
• To make it gluten-free, substitute pasta with gluten-free varieties and use cornstarch or gluten-free flour instead of all-purpose flour.
• Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven or microwave.
• Customize with additional ingredients like bacon, veggies, or different cheeses for variation.

Nutrition

• Serving Size: 1 cup
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 90 mg