Nothing says comfort food quite like a bubbling, golden-baked dish of Creamy Baked Mac and Cheese. With its rich, velvety sauce made from sharp cheddar and Gruyere, every forkful delivers a perfect balance of creaminess and a slight tang that will take you right back to childhood.
Growing up, this dish was a staple at every holiday, potluck, and Sunday dinner. There’s something about homemade mac and cheese that boxed varieties just can’t match — the real cheese, the slow-simmered sauce, and the oven-baked finish all come together to create a meal that feels both nostalgic and indulgent.
Whether you serve it on a cold winter evening or as a side dish at a summer cookout, Creamy Baked Mac and Cheese is guaranteed to steal the show.
Why You’ll Love This Creamy Baked Mac and Cheese
- Ultra-creamy texture thanks to a mix of cheddar and Gruyere
- Homestyle flavor far superior to boxed versions
- Golden baked finish for the perfect crust
- Make-ahead friendly for holidays or gatherings
- Customizable with different cheeses or add-ins
Ingredients
- 1 lb elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 2½ cups half and half
- 4 cups medium sharp cheddar cheese, freshly shredded
- 2 cups Gruyere cheese, freshly shredded
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Equipment You’ll Need
- Large pot for boiling pasta
- Whisk
- Large saucepan
- Mixing bowls
- 9×13-inch baking dish
- Wooden spoon or spatula
Instructions
Step 1: Cook the Pasta
Preheat your oven to 325°F. Bring a large pot of salted water to a boil. Cook the elbow pasta one minute less than the package directions for al dente. Drain well and toss with a splash of olive oil to keep the noodles from sticking.
Step 2: Prepare the Cheese
While the pasta is cooking, shred both the cheddar and Gruyere cheeses. Freshly shredding your own cheese ensures it melts smoothly without any additives. Divide the shredded cheese into three piles: about 3 cups for the sauce, 1½ cups for layering, and 1½ cups for the topping.
Step 3: Make the Roux and Cheese Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly for about one minute until it looks like wet sand.
Slowly whisk in the half and half, then the milk, keeping the mixture moving to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon.
Remove the pan from the heat and stir in the salt, pepper, and paprika. Gradually add 1½ cups of the shredded cheese blend, stirring until smooth. Add another 1½ cups of cheese and stir until melted and velvety.
Step 4: Combine
In a large mixing bowl, combine the drained pasta with the creamy cheese sauce. Stir until every noodle is coated with that luxurious sauce.
Step 5: Layer and Bake
Spoon half of the mac and cheese mixture into the prepared baking dish. Sprinkle 1½ cups of the shredded cheese blend over the layer, then add the remaining pasta mixture on top. Finish with the final 1½ cups of cheese.
Bake for about 15 minutes until the cheese is bubbly and lightly golden. If you’d like, broil for 1–2 minutes at the end for a crispier crust.
Tips and Variations
- Switch the cheese: Try Monterey Jack, smoked Gouda, or fontina
- Add protein: Stir in cooked bacon, ham, or shredded rotisserie chicken
- Spice it up: Add a pinch of cayenne pepper for subtle heat
- Breadcrumb topping: Mix ½ cup panko with 2 tablespoons melted butter and sprinkle over the top before baking
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours, then bake when ready
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in the oven at 300°F or in the microwave with a splash of milk to keep it creamy
- You can also freeze cooled mac and cheese for up to 2 months; thaw overnight in the fridge and reheat before serving
Serving Suggestions
Pair this Creamy Baked Mac and Cheese with:
- Fried chicken or pulled pork
- Roasted vegetables like broccoli or Brussels sprouts
- A crisp green salad
- Classic Southern cornbread
- Sliced fresh tomatoes in the summer
Nutritional Information (approximate, per serving)
Servings: 4
- Calories: ~780
- Fat: 38 grams
- Carbohydrates: 75 grams
- Protein: 32 grams
Frequently Asked Questions
Can I use pre-shredded cheese?
It’s best to shred your own — pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Why is my cheese sauce lumpy?
Make sure to whisk continuously and add the milk gradually to keep the sauce smooth.
Can I make this gluten-free?
Yes — swap in gluten-free elbow pasta and a gluten-free all-purpose flour for the roux.
Is it freezer-friendly?
Absolutely — freeze cooled mac and cheese in a freezer-safe container for up to 2 months.
Final Thoughts
Creamy Baked Mac and Cheese is more than just a dish — it’s a warm hug on a plate. With a velvety sauce, plenty of gooey cheese, and a baked finish that’s both golden and satisfying, this recipe will quickly become a family favorite. Whether served on a holiday table or a busy weeknight, you’ll be coming back for seconds every time.
If you try this mac and cheese, I’d love to hear what cheeses you used or any creative spins you added!
CREAMY BAKED MAC AND CHEESE
Ingredients
- 1 lb elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 2½ cups half and half
- 4 cups medium sharp cheddar cheese freshly shredded
- 2 cups Gruyere cheese freshly shredded
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
Step 1: Cook the Pasta
- Preheat your oven to 325°F. Bring a large pot of salted water to a boil. Cook the elbow pasta one minute less than the package directions for al dente. Drain well and toss with a splash of olive oil to keep the noodles from sticking.
Step 2: Prepare the Cheese
- While the pasta is cooking, shred both the cheddar and Gruyere cheeses. Freshly shredding your own cheese ensures it melts smoothly without any additives. Divide the shredded cheese into three piles: about 3 cups for the sauce, 1½ cups for layering, and 1½ cups for the topping.
Step 3: Make the Roux and Cheese Sauce
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly for about one minute until it looks like wet sand.
- Slowly whisk in the half and half, then the milk, keeping the mixture moving to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon.
- Remove the pan from the heat and stir in the salt, pepper, and paprika. Gradually add 1½ cups of the shredded cheese blend, stirring until smooth. Add another 1½ cups of cheese and stir until melted and velvety.
Step 4: Combine
- In a large mixing bowl, combine the drained pasta with the creamy cheese sauce. Stir until every noodle is coated with that luxurious sauce.
Step 5: Layer and Bake
- Spoon half of the mac and cheese mixture into the prepared baking dish. Sprinkle 1½ cups of the shredded cheese blend over the layer, then add the remaining pasta mixture on top. Finish with the final 1½ cups of cheese.
- Bake for about 15 minutes until the cheese is bubbly and lightly golden. If you’d like, broil for 1–2 minutes at the end for a crispier crust.
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