This creamy baked mac and cheese is luxuriously rich, irresistibly cheesy, and baked to a perfect golden finish. With its velvety sauce, tender pasta, and buttery topping, it’s the ultimate comfort dish for any occasion.
Why You’ll Love This Recipe
This recipe delivers a smooth, ultra-creamy cheese sauce combined with perfectly cooked pasta that finishes beautifully in the oven. The blend of cheddar, mozzarella, and Parmesan offers depth and flavor in every bite, while the crunchy, buttery topping creates a delicious contrast. It’s simple to prepare, family-friendly, and ideal for gatherings, potlucks, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta:
1 lb (16 oz) elbow macaroni or cavatappi
1 tablespoon butter
1 tablespoon salt (for pasta water)
For the cheese sauce:
1/2 cup butter
1/2 cup all-purpose flour
4 cups warm whole milk
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup grated Parmesan cheese
For the topping:
1 cup panko breadcrumbs or crushed crackers
2 tablespoons melted butter
1/2 cup shredded cheddar cheese
Directions
Cook the pasta:
Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes less than the package instructions. Drain, toss with 1 tablespoon butter, and set aside.
Make the roux:
In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly until bubbly but not browned.
Add milk and cream:
Gradually whisk in the warm milk and heavy cream until smooth. Cook for 5–7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
Add seasonings and cheese:
Remove from heat and stir in the salt, pepper, paprika, and garlic powder. Add 3 cups cheddar cheese, 1 1/2 cups mozzarella or Monterey Jack, and 1/4 cup Parmesan, stirring until melted and smooth.
Combine pasta and sauce:
Add the cooked pasta to the cheese sauce and mix until evenly coated.
Assemble:
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheeses on top.
Prepare the topping:
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle evenly over the pasta.
Bake:
Bake uncovered at 350°F (175°C) for 25–30 minutes, or until the top is golden and the edges are bubbly.
Rest and serve:
Allow the dish to rest for about 5 minutes before serving so the sauce can set.
Servings and timing
This recipe makes approximately 8 servings.
Prep time: about 20 minutes
Cook time: 25–30 minutes
Total time: 45–50 minutes
Variations
Substitute part of the cheddar with Gruyère for a deep, nutty flavor.
Add a spoonful of cream cheese for an extra-rich, velvety texture.
For a smoky twist, use smoked cheddar or smoked paprika.
Mix in cooked chicken or sautéed vegetables to turn it into a full meal.
Swap pasta shapes like shells or penne for a slightly different texture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the baked casserole (tightly covered) for up to 2 months. Thaw overnight before reheating.
Reheating: Warm in the oven at 325°F (165°C) until heated through. Add a splash of milk to restore creaminess if needed.
FAQs
How do I keep the cheese sauce from turning grainy?
Use freshly shredded cheese and avoid overheating the sauce once the cheese is added.
Can I make this recipe ahead of time?
Yes, assemble the dish without baking, cover, refrigerate up to 24 hours, then bake when ready.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly and improves texture.
How do I prevent the pasta from becoming mushy?
Undercook it by 1–2 minutes, as it will continue cooking in the oven.
Can I make this without heavy cream?
Yes, replace the cream with whole milk, but the sauce will be slightly less rich.
What can I use instead of breadcrumbs?
Crushed crackers work well and add great flavor and crunch.
Can I add vegetables to this recipe?
Yes, broccoli, spinach, or peas make great additions.
How do I make it spicier?
Add cayenne pepper, chili flakes, or pepper jack cheese.
Can I use gluten-free pasta?
Yes, but be sure to undercook it to keep it from getting too soft during baking.
Can I freeze individual portions?
Yes, portion into freezer-safe containers for easy reheating.
Conclusion
This creamy baked mac and cheese delivers everything a comfort dish should: richness, flavor, and a satisfyingly golden crust. With its adaptable ingredients and make-ahead potential, it’s a reliable dish for weeknights, gatherings, or special occasions. Enjoy each warm, cheesy bite.
This creamy baked mac and cheese features tender pasta tossed in a rich, velvety cheese sauce and topped with a buttery, golden breadcrumb crust. It’s the ultimate comfort food, perfect for family dinners, gatherings, or any time you crave cheesy indulgence.
Ingredients
For the pasta:
1 lb (16 oz) elbow macaroni or cavatappi
1 tablespoon butter
1 tablespoon salt (for pasta water)
For the cheese sauce:
1/2 cup butter
1/2 cup all-purpose flour
4 cups warm whole milk
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup grated Parmesan cheese
For the topping:
1 cup panko breadcrumbs or crushed crackers
2 tablespoons melted butter
1/2 cup shredded cheddar cheese
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook 1–2 minutes less than package directions. Drain, toss with 1 tablespoon butter, and set aside.
Make the roux: In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Add milk and cream: Gradually whisk in warm milk and cream. Cook for 5–7 minutes, whisking, until thickened.
Add seasonings and cheese: Remove from heat and stir in salt, pepper, paprika, garlic powder, 3 cups cheddar, 1 1/2 cups mozzarella or Monterey Jack, and 1/4 cup Parmesan. Stir until smooth and melted.
Combine with pasta: Stir cooked pasta into the cheese sauce until well coated.
Assemble: Transfer to a greased 9×13-inch baking dish. Sprinkle remaining cheeses on top.
Prepare topping: Mix breadcrumbs with melted butter and sprinkle over pasta.
Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden and bubbly.
Rest: Let rest 5 minutes before serving.
Notes
Use freshly shredded cheese for best melt and texture.
Undercook pasta slightly to prevent it from becoming mushy.
Customize cheese blend with Gruyère, smoked cheddar, or cream cheese for variation.
Add sautéed veggies or cooked meat to turn it into a full meal.
Freeze leftovers or unbaked assembled mac and cheese for future meals.
