Name: Creamy Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 lb uncooked elbow macaroni (225 g); 3 tablespoons butter (43 g); 2 tablespoons all-purpose flour (16 g); 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 1/2 cups milk, any kind (360 ml); 3/4 cup half and half (180 ml); 2 1/2 cups shredded cheddar cheese (250 g)

Jump to Recipe· 4.5 from 9 reviews

If you’ve been hunting for the perfect comfort food, you’re in for a treat with this Creamy Baked Mac and Cheese Recipe. It’s the kind of recipe that delivers melty, cheesy bliss with a golden crusty top—basically, a hug in a dish. Trust me, I’ve tested countless versions, and this one hits all the right notes: rich, creamy, and just the right amount of baked goodness. Stick around, and I’ll show you step-by-step how to nail it every time.

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Why This Recipe Works

Perfectly Balanced Creaminess: The combo of milk and half-and-half creates a sauce that’s luxuriously smooth without being too heavy.
Layered Cheese Flavor: Using sharp cheddar cheese freshly grated boosts flavor and ensures a velvety melt.
Baked to Golden Perfection: A quick bake brings that irresistible slightly crisp top that contrasts beautifully with the creamy pasta underneath.
Simple Yet Foolproof Technique: The roux-based sauce thickens slowly for a smooth texture that won’t separate or get gritty.

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese - The image shows a black pan filled with creamy macaroni and cheese. There is one thick layer of soft elbow pasta coated in smooth, light yellow cheese sauce. A black spoon is partly submerged in the macaroni, lifting a scoop on one side of the pan. The pan is set on a white marbled surface which is slightly visible around the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Baked Mac and Cheese Recipe pulls double duty for flavor and texture. I like to think of it as a simple yet elegant orchestra of elements that, when combined just right, produce that unforgettable creamy macaroni and cheese experience.

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese - Flat lay of uncooked elbow macaroni noodles, a few small cubes of golden butter, a small mound of pale all-purpose flour, a pinch of coarse salt crystals, a sprinkle of freshly ground black pepper, a small white ceramic bowl filled with creamy milk, a small white ceramic bowl containing smooth half and half cream, a small white ceramic bowl heaped with bright orange shredded cheddar cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow macaroni: The classic pasta shape for capturing sauce perfectly—its little curves trap cheese with every bite.
Butter: Forms the base for the roux, adding richness and helping thicken the sauce smoothly.
All-purpose flour: Works with butter to create that velvety roux that thickens the cheese sauce evenly.
Salt & black pepper: Simple seasoning that wakes up all the flavors without overpowering the cheese.
Milk: The liquid foundation of the sauce; I use whole milk but any kind will do.
Half and half: Adds creamy fat content without making the dish too heavy like cream sometimes can.
Cheddar cheese: Sharp, aged cheddar is ideal for bold flavor and smooth melting—freshly grated for best texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is like a blank canvas for cheese lovers. Over the years, I’ve mixed it up to keep things interesting. Whether you’re a spice fan or prefer a little protein in your mac and cheese, customizing it is part of the fun.

Variation: I once added a handful of crumbled cooked bacon before baking, which brought a smoky punch that made it a crowd pleaser at game day.
Make it veggie-friendly: Toss in steamed broccoli or roasted tomatoes to add a fresh textural contrast and color.
Spicy kick: Stir in some diced jalapeños or a dash of cayenne for a playful heat boost.
Dairy-free tweak: Swap milk and half and half for plant-based alternatives and a dairy-free cheese blend, just be mindful of textures.

Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe

Step 1: Get That Pasta Just Right

Start by bringing a big pot of salted water to a boil and cook your elbow macaroni until it’s just al dente—meaning tender but still with a tiny bit of bite. This is key because it’ll keep firm when baked later. Drain and set aside; don’t rinse because that starchiness helps the sauce stick.

Step 2: Build the Roux for the Creamy Sauce

In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour, along with salt and pepper, and whisk constantly for about 2 minutes. This step cooks out the raw flour taste and starts thickening the sauce. Patience here makes a smoother texture.

Step 3: Slowly Add Milk and Half & Half

Gradually pour in your milk and half and half while whisking nonstop to keep things lump-free. Keep cooking over medium-low heat for 5-7 minutes until the mixture thickens to a gravy-like consistency. It’s the perfect canvas for the cheese to melt into—don’t rush this part!

Step 4: Melt in the Cheese Off the Heat

Remove your sauce from heat and stir in one cup of your shredded cheddar cheese slowly, just until melted and smooth. Letting the sauce cool slightly before adding cheese keeps it from getting grainy—one of my favorite tips I’ve learned the hard way.

Step 5: Combine and Layer for Baking

Toss your drained macaroni in the cheese sauce until every noodle is luxuriously coated. Pour half into a greased baking dish, sprinkle with half your remaining cheese, add the rest of the pasta, then top with the last bit of cheese. This layering builds that dreamy cheesy crust we crave.

Step 6: Bake to Melty Perfection

Pop it in your preheated oven at 325°F (163°C) for about 15-20 minutes until cheese melts and bubbles on top. I like to watch the edges for a little golden brown starting—that’s your sign it’s ready to enjoy!

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Pro Tips for Making Creamy Baked Mac and Cheese Recipe

Use Freshly Grated Cheese: I learned that pre-shredded cheese doesn’t melt as smoothly—grate your own for the creamiest texture.
Don’t Skip the Roux: Cooking the flour and butter well is what prevents gritty sauce and makes it silky.
Room Temperature Cheese: Let your cheese sit out while prepping so it melts evenly without clumping.
Turn Off Heat Before Adding Cheese: Melting cheese off the heat avoids overheating, which can cause separation.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese - A close-up of a white rectangular dish filled with creamy macaroni and cheese. The top layer is golden and slightly browned with melted cheese that looks soft and thick. The macaroni pasta underneath is coated in a rich, smooth yellow cheese sauce. A wooden spoon is partially inside the dish, scooping up the macaroni, showing the cheese sauce stretching slightly. The dish sits on a smooth white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle freshly chopped parsley or chives on top just before serving—it adds a fresh color contrast and a light herbal note that balances the richness really well. Sometimes I add a touch of crispy fried onions on top for a fun crunch.

Side Dishes

This mac and cheese pairs beautifully with things like roasted veggies, a crisp green salad, or even some garlicky sautéed greens if you want to keep it light. For meat lovers, grilled chicken or BBQ ribs make an excellent companion.

Creative Ways to Present

Once, I made individual mac and cheese portions in little ramekins for a dinner party—it’s a charming way to serve it up. You could also sprinkle panko breadcrumbs mixed with Parmesan and butter on top before baking for an extra crispy crust that wows every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it stays good for up to 3 days. When you reheat, adding a splash of milk helps bring back the creaminess that can thicken up after chilling.

Freezing

This recipe freezes well if you want to save some for later—just portion it out, cool completely, and freeze in airtight containers. Thaw overnight in the fridge for best results before reheating.

Reheating

I reheat mac and cheese covered with foil at 325°F (163°C) for about 20 minutes. Adding a little milk before reheating makes sure it’s not dry and keeps the creamy texture alive. You can also reheat gently on the stove with a splash of milk, stirring often.

FAQs

Can I use different types of cheese in this recipe?

Absolutely! While sharp cheddar is classic and melts beautifully, I’ve experimented with a blend of cheddar and Gruyère or Monterey Jack for a richer flavor. Just keep in mind that cheeses like mozzarella can be stringy, and some cheeses might alter the sauce’s thickness.
How do I prevent the sauce from becoming grainy?

The key is gentle heat and adding cheese off the heat or on very low heat. Also, use freshly grated cheese and avoid pre-shredded types with anti-caking agents as they don’t melt as smoothly. Stir the sauce just until the cheese melts and then combine with pasta quickly.
Can I make this ahead of time?

Yes! You can assemble the mac and cheese up to the point of baking and refrigerate it, covered, for up to a day. When ready, just bake it as instructed, adding a few extra minutes if it’s cold from the fridge.
What’s the best pasta for creamy baked mac and cheese?

Elbow macaroni is traditional because its shape holds sauce well, but small shells, cavatappi, or small rigatoni also work great if you want a different look or texture. Just cook them al dente to avoid mush.

Final Thoughts

You know, this Creamy Baked Mac and Cheese Recipe has become my go-to comfort dish for so many occasions—from lazy weeknights to potlucks with friends. It’s simple enough to whip up quickly but impressive enough to make everyone ask for seconds. When you try it, you’ll notice how the balance of creamy sauce and that golden baked top feels almost nostalgic—like a warm, cheesy memory in every bite. I can’t recommend it enough, so go on, give it a whirl in your kitchen and enjoy every luscious forkful.

Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 9 reviews

Author: Julia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 servings
Category: Side Dish
Method: Baking
Cuisine: American

Print Recipe

Description

Classic baked mac and cheese with a creamy cheddar cheese sauce, perfect for a comforting side dish or main course. This recipe features a smooth cheese sauce made with butter, flour, milk, and half and half, combined with elbow macaroni and baked to bubbly perfection.

Ingredients

Pasta

1/2 lb uncooked elbow macaroni (225 g)

Cheese Sauce

3 tablespoons butter (43 g)
2 tablespoons all-purpose flour (16 g)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk, any kind (360 ml)
3/4 cup half and half (180 ml)
2 1/2 cups shredded cheddar cheese (250 g)

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Instructions

Preheat Oven: Preheat the oven to 325 degrees F and lightly grease an 8-inch square or similar size baking dish to prepare for baking.
Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside to cool slightly.
Make Cheese Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually add the milk and half and half, stirring constantly, and cook over medium-low heat for 5 to 7 minutes until the sauce thickens to a gravy-like consistency. Remove from heat and stir in 1 cup of shredded cheddar cheese until just melted, being careful to avoid overheating.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly. Pour half of the macaroni mixture into the prepared baking dish.
Add Cheese Layers: Sprinkle 1/2 cup of shredded cheddar cheese evenly over the first layer. Add the remaining macaroni mixture on top, followed by the remaining 1 cup of shredded cheddar cheese evenly spread on the top layer.
Bake: Bake in the preheated oven for 20 minutes or until the cheese on top is melted and bubbly.

Notes

Use high-quality aged cheddar cheese for a stronger flavor and smoother texture.
Always use freshly grated cheese instead of pre-shredded for better melting and smoother sauce.
Allow the grated cheese to come to room temperature before adding to the sauce to ensure it melts evenly.
Remove the cheese sauce from heat before adding cheese and allow it to cool briefly to prevent the cheese from becoming grainy.
Avoid over-stirring the sauce after adding cheese; add noodles quickly and assemble the dish to bake immediately.
Half a pound of uncooked elbow macaroni is approximately 1 1/2 cups.