There’s nothing quite like the first bite of Creamy Baked Mac and Cheese, with its golden edges crackling as you dig in. I’ve tested this dish half a dozen times—tweaking the sauce, sampling different cheeses, adjusting bake times—to land on this version that’s silky smooth inside and bubbling around the sides. Get ready for comfort food at its coziest.
Why You’ll Love Creamy Baked Mac and Cheese
- Rich, velvety cheese sauce that clings to every noodle
- Crispy breadcrumb topping with a nutty toasted scent
- Family-friendly recipe that scales up or down easily
- Classic American comfort with roots in 19th-century Europe
A Little Background
I first made this dish on a rainy Sunday afternoon, battling steam and a half-empty fridge. Through three rounds of testing, I discovered that a blend of sharp cheddar, mozzarella, and Parmesan yields a sauce that’s tender with slight bite yet endlessly creamy. My kids declared it “just right” after I nixed an overly salty twist in round two.
Key Ingredients for Creamy Baked Mac and Cheese
- Elbow macaroni (1 lb): holds sauce in every curve; sub with cavatappi if desired
- Unsalted butter (4 tbsp, divided): forms the roux and toasts the crumbs
- Cheese trio (2 cups cheddar, 1 cup mozzarella, ½ cup Parmesan): sharp, milky, nutty balance
- Milk & half-and-half (2 cups + 1 cup): creates a silky, stable sauce
- Panko breadcrumbs (1 cup): for a crunchy, golden crown
How to Make Creamy Baked Mac and Cheese
- Preheat oven to 350 °F and grease a 9×13-inch baking dish with a smear of butter.
- Boil 1 lb elbow macaroni in salted water until al dente (about 7–8 minutes), then drain and set aside.
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in 3 tbsp flour and cook until it bubbles, about 1–2 minutes.
- Slowly whisk in 2 cups milk and 1 cup half-and-half until smooth. Stir in 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp paprika.
- Bring mixture to a gentle simmer, whisking occasionally, until thickened, roughly 5–7 minutes.
- Remove from heat. Stir in 2 cups shredded cheddar, 1 cup mozzarella, and ½ cup Parmesan until the sauce is glossy and silky.
- Fold the cooked pasta into the cheese sauce, ensuring every noodle is coated, then pour into the prepared dish.
- Combine 1 cup panko breadcrumbs with the remaining 2 tbsp melted butter. Sprinkle evenly over the pasta.
- Bake for 20–25 minutes until the top is golden and you see soft bubbling around the sides. Let rest 5 minutes before serving.
Pro Tips & Troubleshooting
- Testing note: stirring the roux constantly prevented tiny flour pockets in my sauce.
- If sauce seems thin, simmer another minute; overcooking by even 2 minutes can lead to gumminess.
- Swap half the cheddar for Gruyère in fall for a deeper, earthy aroma.
- Need more for a crowd? Double the recipe and bake 5 minutes longer at the same temp.
Storage & Make-Ahead Guide
Let leftover mac cool to room temperature (no more than 2 hours). Store in an airtight container in the refrigerator for up to 3 days. For longer keeping, freeze in a sealed dish for up to 2 months—thaw overnight in the fridge. Reheat covered at 325 °F for 15 minutes, then uncover for 5 minutes to crisp the topping. Always reheat to an internal temperature of 165 °F for safety.
Serving Suggestions
Sprinkle fresh chives or chopped parsley on top for color. Serve alongside a peppery arugula salad, crispy roasted Brussels sprouts, or tangy pickles to cut through the richness.
Frequently Asked Questions
- How do I store baked mac and cheese? Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Can I freeze mac and cheese? Yes—freeze for up to 2 months, then thaw in the fridge before reheating.
- What cheese is best for mac and cheese? A blend of sharp cheddar, mozzarella, and Parmesan gives balance of sharpness, melt, and nuttiness.
- How do I make my mac and cheese creamier? Use half-and-half in addition to milk and whisk the roux constantly to avoid lumps.
- Can I use gluten-free pasta? Absolutely—just adjust cooking time per package instructions.
- Why isn’t my topping crispy? Make sure the breadcrumbs are well coated in melted butter and bake uncovered for the last 5 minutes.
Final Thoughts
Whip up this Creamy Baked Mac and Cheese when you need a hug on a plate. My favorite twist is adding a dash of hot sauce into the roux for a gentle kick. I can’t wait to hear how you make it your own—drop a comment or share your cheesy creation with me!
More Recipes You’ll Love
Creamy Baked Mac and Cheese
A comforting casserole with elbow macaroni enveloped in a rich, velvety cheese sauce and crowned with a golden, crunchy breadcrumb topping.
Servings 8 servings
Calories 450kcal
Cheese Sauce
- 4 tablespoon unsalted butter divided
- 3 tablespoon all-purpose flour
- 2 cup milk
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
Cook Pasta
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Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
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Boil the elbow macaroni in salted water until al dente, about 7–8 minutes, then drain and set aside.
Make Sauce
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In a large saucepan over medium heat, melt 2 tablespoons of the butter. Whisk in flour and cook until bubbling, about 1–2 minutes.
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Slowly whisk in milk and half-and-half until smooth. Add salt, pepper, and paprika.
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Simmer gently until the sauce thickens, about 5–7 minutes.
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Remove from heat and stir in all cheeses until the sauce is glossy and silky.
Assemble and Bake
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Fold the cooked pasta into the cheese sauce, then pour mixture into the prepared baking dish.
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Melt remaining 2 tablespoons butter and toss with panko breadcrumbs. Sprinkle evenly over the pasta.
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Bake for 20–25 minutes until golden and bubbling. Let rest for 5 minutes before serving.
Testing note: Whisking the roux constantly prevented any lumps and yielded a silky smooth sauce each time.
Testing note: Leftovers stored in the freezer retained creaminess after thawing when reheated at 325°F.
