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· 4.9 from 5 reviews

If you’ve ever dreamed of sinking your spoon into a rich, velvety, crowd-pleasing dish, then this Creamy Baked Mac and Cheese Recipe is absolutely for you. It’s that perfect balance of gooey cheese, tender pasta, and just a hint of that golden baked top that turns an everyday comfort food into something truly special. I promise, once you make this, your family and friends will keep asking for seconds – and you’ll be glad to give it to them!

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Why This Recipe Works

Perfectly Creamy Sauce: The blend of milk and half-and-half creates a luscious sauce that clings beautifully to every noodle.
Cheese Melts Like a Dream: Using freshly grated sharp cheddar ensures a smooth, flavorful melt without any gritty texture.
Simple Yet Layered: The layering of pasta and cheese in the baking dish guarantees cheesy goodness in every bite.
Quick and Easy: Ready in just about 30 minutes, it’s a go-to for busy weeknights and last-minute gatherings alike.

Creamy Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, homemade mac and cheese, comfort food recipes - 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

When I first put this list of ingredients together, I wanted to keep it straightforward but still deliver on creaminess and flavor. Every part plays its role beautifully.

Creamy Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, homemade mac and cheese, comfort food recipes - 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: Classic choice for Mac & Cheese—holds sauce well and has that nostalgic shape we all love.
Butter: Creates the base of the roux, adding richness and helping thicken the sauce perfectly.
All-purpose flour: Combines with butter to make the roux that thickens our creamy sauce just right.
Salt: Enhances all the flavors—don’t skip it!
Ground black pepper: Adds a subtle kick that balances the cheese’s richness.
Milk (any kind): Provides creaminess without overpowering the cheese’s flavor.
Half and half: Gives the sauce an extra indulgent touch, making it silky smooth.
Shredded cheddar cheese: The star of the show – it melts wonderfully if freshly grated and adds that sharp, tangy bite Mac & Cheese fans crave.

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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

I love making this recipe my own – sometimes I add a little twist here and there, and I encourage you to do the same! Mac and cheese is the perfect canvas for personalization.

Add Some Heat: I often sprinkle in a pinch of cayenne or a dash of hot sauce to perk things up without overpowering the creamy cheese flavor.
Mix Cheeses: While sharp cheddar is my go-to, swapping in Monterey Jack or Gruyère can bring a new depth of flavor I really enjoy for special occasions.
Gluten-Free: Use gluten-free pasta and flour substitutes, like rice flour or cornstarch, to keep everything creamy without the gluten.
Extra Crunch: If you like a crunchy topping, sprinkle panko breadcrumbs mixed with a little melted butter on top before baking – it’s my secret for adding texture.

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

Step 1: Get That Pasta Perfectly Al Dente

First things first, bring your pot of salted water to a boil and cook the elbow macaroni just until al dente — meaning it’s still got a tiny bite and won’t get mushy after baking. Overcooked pasta can turn your masterpiece into a gummy mess, so keep an eye on the timer and taste test a noodle a minute or two before the package suggests. Once done, drain it well and set aside.

Step 2: Whip Up the Creamy Sauce

Now for the magic! Melt butter in a saucepan over medium heat, then whisk in all-purpose flour, salt, and pepper. This roux cooks down for about 2 minutes to avoid any raw flour taste. Slowly add the milk and half and half while stirring constantly—trust me, that stirring pays off—until the mixture thickens to a gravy-like consistency (about 5-7 minutes). Then, remove it from heat and gently stir in 1 cup of that freshly grated cheddar until it melts into the creamy base.

Step 3: Combine Pasta and Sauce, Then Layer

Toss your cooked macaroni into the cheesy sauce, making sure every noodle is coated. Pour about half the mixture into your greased baking dish, sprinkle half of the remaining cheese over it, then layer the rest of the pasta and top it with the remaining cheese. This layering ensures every bite is cheesy and comforting.

Step 4: Bake to Gooey Perfection

Bake in a preheated oven at 325°F for 15-20 minutes, or until the top is melted and just starting to turn golden. The gentle baking warms through all those cheesy layers without drying out the pasta, giving you that picture-perfect creamy baked mac and cheese texture we all crave.

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Pro Tips for Making Creamy Baked Mac and Cheese Recipe

Freshly Grate the Cheese: I learned this the hard way—pre-shredded cheese has anti-caking agents that prevent smooth melting.
Let Cheese Warm Up: I always grate cheese first and let it rest at room temp while I prepare the sauce; it melts so much better this way.
Don’t Overcook the Sauce: Remove the sauce from heat before adding the cheese to avoid grainy texture and maintain silkiness.
Avoid Overbaking: Baking just long enough to melt cheese is key; too long dries out the pasta and sauce.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, homemade mac and cheese, comfort food recipes - 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 love to scatter freshly chopped parsley or chives on top—it adds a pop of color and a subtle fresh bite that contrasts so nicely with the cheesy richness. Sometimes, I also sprinkle a bit of smoked paprika for a warm aroma and a splash of flavor.

Side Dishes

This mac and cheese is quite filling, so I usually pair it with something light and bright like a crisp green salad with lemon vinaigrette or roasted vegetables like broccoli or asparagus. For heartier meals, some crispy bacon or grilled chicken on the side brings a delicious protein boost.

Creative Ways to Present

For holiday dinners or potlucks, I like to serve this mac and cheese in individual ramekins topped with toasted breadcrumbs and a tiny sprig of thyme. It feels fancy but takes no extra effort. Sometimes, baking it in mini cast iron skillets gives it a rustic charm that guests appreciate.

Make Ahead and Storage

Storing Leftovers

I typically store leftover mac and cheese in an airtight container in the fridge. It keeps well for up to 4 days, and you’ll find it tastes even better the next day as flavors meld. Just be sure to cover it tightly so it doesn’t dry out.

Freezing

This recipe freezes beautifully! After it cools completely, I portion it into freezer-safe containers or wraps it tightly with foil and plastic wrap. It lasts up to 2 months frozen without losing that creamy magic.

Reheating

To reheat, I prefer covering it with foil and warming it in a 350°F oven until bubbling and heated through—usually about 20 minutes. If it looks a bit dry, adding a splash of milk before heating does wonders to refresh the creaminess.

FAQs

Can I use other types of pasta for this Creamy Baked Mac and Cheese Recipe?

Absolutely! While elbow macaroni is classic, you can use shells, cavatappi, or penne. Just make sure to cook the pasta al dente so it won’t get mushy when baked.
What type of cheese works best for creamy mac and cheese?

Sharp cheddar is my favorite for its bold flavor and smooth melt. You can also blend in cheeses like Monterey Jack, Gruyère, or even a little mozzarella for extra creaminess and variety.
How do I avoid a grainy cheese sauce?

The trick is to use freshly grated cheese, add it off the heat or on very low heat, and avoid overcooking once the cheese is melted. Patience and gentle stirring go a long way.
Can I make this recipe vegan or dairy-free?

Yes! You can swap dairy milk and half-and-half for plant-based alternatives like oat milk and cashew cream. Use vegan cheese that melts well, and adjust seasoning as needed. The texture will differ but you can still achieve a creamy, comforting dish.
How long does this Creamy Baked Mac and Cheese keep?

Stored properly in the fridge, it lasts about 4 days. For longer storage, freeze portions in airtight containers for up to 2 months.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe holds a special place in my kitchen heart because it’s reliably delicious, comforting, and surprisingly easy to prepare. Whether you’re feeding a hungry family after a long day or want to impress guests with homey goodness, it delivers every time. Give it a try, adjust it your way, and I bet it’ll become one of your absolute go-to recipes – just like it did for me!

Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews

Author: Sarah
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

A classic creamy baked mac and cheese made with elbow macaroni, a rich cheese sauce, and baked to bubbly perfection. This recipe combines a velvety cheddar cheese sauce with perfectly cooked pasta, finished with a golden cheese topping.

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 the oven: Preheat the oven to 325 degrees F and lightly grease an 8-inch square baking dish.
Cook the macaroni: Boil the elbow macaroni in salted water until al dente according to package instructions. Drain and set aside.
Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk 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 5-7 minutes until thickened to a gravy-like consistency. Remove from heat, then stir in 1 cup of shredded cheddar cheese until melted and smooth.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly.
Assemble the dish: Pour half of the macaroni mixture into the prepared baking dish. Sprinkle 1/2 cup shredded cheddar cheese over the top. Add the remaining macaroni mixture and top with the remaining cheese.
Bake: Bake in the preheated oven for 20 minutes or until the cheese topping is melted and slightly golden.

Notes

½ pound uncooked macaroni equals about 1 ½ cups of dried pasta.
Use high quality aged cheddar for stronger flavor and smoother texture.
Grate cheese fresh rather than using pre-shredded cheese for better melting.
Allow grated cheese to come to room temperature before adding to sauce for smooth melting.
Use low heat when melting cheese into the sauce and avoid stirring excessively after the cheese melts to maintain a smooth sauce.
Assemble and bake the dish promptly after combining the sauce and pasta to avoid sauce thickening too much.