Creamy Baked Macaroni and Cheese Recipe
If you’re searching for a show-stopping comfort food that never disappoints, this Creamy Baked Macaroni and Cheese Recipe is about to become your new go-to. With silky cheese sauce, perfectly cooked macaroni, and a golden, buttery breadcrumb topping, every bite is pure, nostalgic bliss. Whether it’s a cozy family dinner, a potluck, or a holiday feast, this classic dish brings everyone to the table and keeps them coming back for seconds. Get ready to fall in love with homemade mac and cheese all over again!
Ingredients You’ll Need
The beauty of this dish is in its simple yet powerful combination of ingredients. Each one is chosen for its ability to bring rich flavor, creamy texture, or irresistible crunch to your Creamy Baked Macaroni and Cheese Recipe.
- Elbow macaroni (1 pound): The classic shape that holds onto the luscious cheese sauce in every nook and cranny.
- Unsalted butter (4 tablespoons): Forms the rich base for your roux and adds a subtle, creamy flavor.
- All-purpose flour (¼ cup): Essential for thickening the cheese sauce without adding any heaviness.
- Whole milk, warmed (4 cups): Helps create a velvety, smooth sauce—be sure to use whole for maximum creaminess.
- Heavy cream (1 cup): Gives that extra, indulgent richness that sets this recipe apart.
- Dijon mustard (1 teaspoon): Adds a bright tang that wakes up all the flavors in the cheese blend.
- Garlic powder (1 teaspoon): Infuses subtle savory notes throughout the sauce.
- Salt (1 teaspoon): Brings all the flavors together and ensures every bite is seasoned just right.
- Black pepper (½ teaspoon): Offers a gentle warmth and a hint of spice.
- Smoked paprika (½ teaspoon): Adds a touch of smoky depth and a pop of color.
- Shredded sharp cheddar cheese (4 cups): The backbone of classic mac and cheese flavor, sharp and melty.
- Shredded Gruyère or mozzarella cheese (2 cups): Gruyère adds nutty, complex notes, while mozzarella brings extra stretch.
- Panko breadcrumbs (1 cup): For that irresistible crispy topping everyone loves.
- Melted butter (2 tablespoons): Makes the breadcrumbs golden and delicious.
- Grated Parmesan cheese (¼ cup): Lends a salty, umami-packed punch to the topping.
- Fresh parsley, chopped (2 tablespoons, optional): Brightens up the finished dish and adds a fresh pop of green.
How to Make Creamy Baked Macaroni and Cheese Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray—this helps ensure that none of the creamy, cheesy goodness sticks, and makes serving a breeze.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, usually about a minute or two less than the package directions. Drain the pasta well and set it aside. This keeps your noodles from getting mushy when baked.
Step 3: Make the Roux
In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for 1 to 2 minutes until it turns a light golden color. Don’t rush this step—it’s what gives the Creamy Baked Macaroni and Cheese Recipe its signature luscious texture.
Step 4: Whisk in Milk and Cream
Slowly pour in the warmed milk and heavy cream, whisking constantly to prevent any lumps. Keep whisking as the sauce gently simmers and thickens, about 5 minutes. The result should be silky and smooth, ready to cradle all that gorgeous cheese.
Step 5: Add Seasonings and Cheese
Remove the saucepan from heat and stir in the Dijon mustard, garlic powder, salt, black pepper, and smoked paprika. Add 3 cups of the cheddar and 1 ½ cups of Gruyère (or mozzarella) to the sauce, stirring until everything is melted and completely smooth. Just try not to sneak a spoonful at this stage!
Step 6: Combine Pasta and Sauce
Pour the cooked macaroni into the cheese sauce, stirring gently to coat every noodle. Once evenly mixed, transfer everything into your prepared baking dish, spreading it out into an even layer.
Step 7: Layer with More Cheese
Sprinkle the remaining cheddar and Gruyère over the top—this extra layer melts into a bubbly, golden crown that’s simply irresistible.
Step 8: Add the Crunchy Topping
In a small bowl, mix together the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the macaroni and cheese. This topping bakes up beautifully crisp, offering the perfect contrast to the creamy base.
Step 9: Bake to Perfection
Bake the Creamy Baked Macaroni and Cheese Recipe for 25 to 30 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for a few minutes before serving so everything sets up nicely.
Step 10: Garnish and Enjoy
Finish with a sprinkle of fresh parsley, if you’d like, for a pop of color and freshness. Then, grab a big spoon and dig in!
How to Serve Creamy Baked Macaroni and Cheese Recipe
Garnishes
A sprinkle of chopped fresh parsley or chives adds a burst of color and a touch of herbal freshness. For even more flavor, try a light dusting of extra smoked paprika or a few cracks of black pepper just before serving. These little finishing touches make your Creamy Baked Macaroni and Cheese Recipe look as good as it tastes!
Side Dishes
This dish is heavenly on its own, but it also pairs beautifully with crisp green salads, roasted vegetables, or tangy coleslaw. For heartier meals, serve alongside grilled chicken, pulled pork, or even a juicy burger. The Creamy Baked Macaroni and Cheese Recipe fits right in at any meal, from weeknight dinners to special gatherings.
Creative Ways to Present
Try baking your mac and cheese in individual ramekins for a fun, personalized touch, or use a cast iron skillet for a rustic, golden crust. For parties, scoop portions into small cups or serve in mini muffin tins for bite-sized treats. However you present it, this Creamy Baked Macaroni and Cheese Recipe will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. The flavors often deepen and become even more delicious after a day or two, making leftover Creamy Baked Macaroni and Cheese Recipe an absolute treat!
Freezing
If you want to make this recipe ahead or save some for later, assemble the mac and cheese up to the point of baking, then wrap tightly in foil and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before baking as directed. You can also freeze fully baked portions; just be sure to let them cool first.
Reheating
To reheat, cover with foil and bake in a 325°F oven until warmed through (usually 20 to 25 minutes for a full pan). For single servings, the microwave works well—just add a splash of milk, cover loosely, and heat gently to restore that creamy texture. Your Creamy Baked Macaroni and Cheese Recipe will taste just as dreamy as day one!
FAQs
Can I use different types of cheese?
Absolutely! While sharp cheddar and Gruyère are classic, feel free to mix in Monterey Jack, fontina, or even a little blue cheese for a unique twist. Just make sure the cheese you choose melts smoothly for that signature creamy sauce.
How do I prevent the sauce from becoming grainy?
The key is to use freshly shredded cheese (not pre-shredded), and to add it off the heat so it melts gently. Whisk constantly, and don’t let the sauce boil once the cheese is in. This keeps your Creamy Baked Macaroni and Cheese Recipe silky smooth every time.
Can this recipe be made gluten-free?
Yes! Substitute your favorite gluten-free pasta and use a gluten-free flour blend for the roux. Swap regular panko for gluten-free breadcrumbs, and you can enjoy this dish without worry.
What’s the best way to make this ahead?
Prepare the mac and cheese up to the point of adding the breadcrumb topping, then cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, add the topping and bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
How can I add extra flavor or protein?
Stir in cooked bacon, caramelized onions, or sautéed mushrooms before baking to amp up the flavor. For a protein boost, diced ham or shredded rotisserie chicken blend in beautifully with the creamy base of this Creamy Baked Macaroni and Cheese Recipe.
Final Thoughts
If you’re longing for the ultimate comfort food experience, you truly can’t go wrong with this Creamy Baked Macaroni and Cheese Recipe. It’s the kind of dish that brings smiles, sparks conversation, and turns any meal into a celebration. Give it a try, and get ready to share your new favorite recipe with everyone you know!
Print
Creamy Baked Macaroni and Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy baked macaroni and cheese recipe features a rich, homemade cheese sauce made with sharp cheddar and Gruyère cheeses, topped with a crunchy golden panko and Parmesan breadcrumb crust. Perfect as a comforting main course or side dish, this classic American comfort food is easy to prepare and bakes to bubbly perfection.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère or mozzarella cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni in salted water until al dente, then drain and set aside, ensuring the pasta is ready for the cheese sauce.
- Make Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for 1 to 2 minutes until the mixture turns golden, forming a roux that will thicken the sauce.
- Add Milk and Cream: Slowly whisk in 4 cups of warmed whole milk and 1 cup of heavy cream. Continue cooking while stirring until the sauce thickens, about 5 minutes, ensuring a smooth, creamy base.
- Season the Sauce: Stir in 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika for flavor depth.
- Add Cheese: Remove the sauce from heat and stir in 3 cups shredded sharp cheddar cheese and 1½ cups shredded Gruyère or mozzarella until melted and smooth.
- Combine Macaroni and Sauce: Mix the cheese sauce with the cooked macaroni thoroughly, then transfer the mixture into the prepared baking dish.
- Add Cheese Topping: Sprinkle the remaining 1 cup sharp cheddar cheese and ½ cup Gruyère or mozzarella evenly over the top of the macaroni and cheese mixture.
- Prepare Breadcrumb Topping: In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the cheese layer for a crispy crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and optionally garnish with 2 tablespoons chopped fresh parsley before serving to add a fresh color contrast and flavor.
Notes
- For added flavor and texture, stir in cooked bacon, caramelized onions, or sautéed mushrooms before baking.
- This dish reheats well; cover with foil and bake at 325°F until warmed through to maintain creaminess and avoid drying out.
- Use freshly shredded cheese for best melting and flavor results.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour and ensure panko is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
