Name: Creamy Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. dried elbow pasta; 1/2 cup unsalted butter; 1/2 cup all purpose flour; 1 1/2 cups whole milk; 2 1/2 cups half and half; 4 cups shredded medium cheddar cheese (divided); 2 cups shredded Gruyere cheese (divided); 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika

There's something about the rich, velvety sauce and the crispy, golden top that makes this Creamy Baked Mac and Cheese Recipe irresistibly comforting. It's not just dinner; it's a hug on a plate that keeps me coming back for more.

A close-up of a white bowl filled with creamy macaroni and cheese, showing small elbow pasta coated in a thick, pale yellow cheese sauce with some melted cheese strands stretching from a fork lifting a bite out of the bowl. The cheese sauce appears smooth and slightly shiny with specks of black pepper visible throughout. The background is a white marbled texture with a blurred purple cloth adding contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe
Top Tip
How to Serve Creamy Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Baked Mac and Cheese Recipe

Why You'll Love This Recipe

Honestly, this recipe has become a staple in my home because it nails that perfect balance between creamy, cheesy goodness and a satisfyingly baked top layer. Plus, it’s pretty straightforward, so you can whip it up even on busy nights.

Ultra Creamy Texture: The combination of whole milk and half-and-half creates a sauce that's decadently smooth without being overly heavy.
Double Cheese Delight: Using both sharp cheddar and nutty Gruyere layers in three parts ensures incredible depth of flavor and gooey attraction.
Simple but Impressive: You don’t need fancy ingredients or techniques to get a dish that looks and tastes like you spent hours on it.
Kid and Adult Approved: It’s a crowd-pleaser that’s perfect for family dinners or potlucks where everyone wants seconds.

The image shows a close-up of a white spoon scooping a cheesy dish from a white bowl. The dish has multiple layers: the top layer is golden-brown melted cheese with some browned spots, giving a slightly crispy texture. Beneath the cheese, the texture looks creamy and smooth, almost like a sauce mixed with soft bits, mainly white with some hints of pale yellow. The background is a white marbled surface, which adds a clean and simple look to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role—from the pasta shape that catches the sauce to the cheeses that melt into perfection. Here are a few insights that have helped me shop smarter and cook better.

Flat lay of dried elbow pasta, a small mound of unsalted butter, a small white bowl filled with all purpose flour, a small white bowl of whole milk, a small white bowl of half and half cream, a pile of shredded medium cheddar cheese, a pile of shredded Gruyere cheese, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of smoked paprika, all arranged symmetrically 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 Pasta: Its curved shape holds onto that luscious cheese sauce beautifully, giving you that perfect bite every time.
Unsalted Butter: Starting with unsalted butter lets you control the saltiness of the dish precisely without surprises.
All-Purpose Flour: It’s the secret behind that roux base which thickens the cheese sauce to dreamy consistency.
Whole Milk & Half and Half: Using both adds creaminess and richness without making it overly heavy—try to find the freshest dairy you can.
Medium Cheddar Cheese: Sharp, flavorful cheddar is essential—it adds that classic mac and cheese zing.
Gruyere Cheese: This nutty, melty cheese complements cheddar perfectly, adding complex flavor to every bite.
Salt & Black Pepper: Seasoning is key. I always taste as I go to make sure the flavors pop without overpowering.
Paprika: Especially smoked paprika gives a subtle warmth and smokiness that elevates the dish to another level.

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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.

Make It Your Way

I love how flexible this Creamy Baked Mac and Cheese Recipe is. You can easily tweak it to suit your taste, dietary needs, or whatever you have on hand in your fridge or pantry.

Variation: One time, I swapped half the cheddar for smoked gouda, and it added this beautiful smoky note that everyone adored. Don’t hesitate to experiment with cheeses you love!
Gluten-Free: You can swap regular flour for a gluten-free blend and choose gluten-free pasta—just keep an eye on thickness as it might cook differently.
Spicy Kick: Adding a pinch of cayenne or a few drops of hot sauce in the cheese sauce gives it a nice warm kick without hiding the cheesy goodness.
Protein Boost: Stir in cooked bacon bits or shredded rotisserie chicken to make this even heartier.

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

Step 1: Prep and Cook Pasta Just Right

Start by preheating your oven to 325°F and greasing a 9x13-inch baking dish. Bring a large pot of salted water to a boil. Add your dried elbow pasta and cook it to just 1 minute shy of the package instructions for al dente—this step ensures your pasta won’t get mushy after baking. Drain it well and toss lightly with olive oil so it doesn’t stick while you prep the sauce.

Step 2: Shred and Sort Your Cheeses

While your pasta cooks, shred your cheddar and Gruyere and toss them together. Then divide into three piles: about 3 cups for your sauce, 1 ½ cups for the inside layer, and 1 ½ cups reserved for the topping. Trust me, pre-measuring this will make layering a breeze and keep things tidy.

Step 3: Make That Luxurious Cheese Sauce

Melt the butter over medium heat in a large saucepan. Sprinkle in the flour and whisk to combine—it’ll look like wet sand at first. Cook for about 1 minute while whisking constantly to get rid of that raw flour taste. Now, slowly pour in approximately 2 cups of half-and-half while whisking to keep the mix smooth. Follow up by adding the rest of the half-and-half plus the whole milk, continuing to whisk until it’s all perfectly combined and silky.

Keep heating the sauce on medium, whisking often, until it thickens to a creamy consistency—think semi-thickened condensed soup. Remove from heat, stir in the salt, pepper, paprika, and 1 ½ cups of cheese to melt. Add another 1 ½ cups cheese, stirring until everything is beautifully smooth.

Step 4: Layer, Bake, and Enjoy!

Mix your drained pasta with the cheese sauce until fully combined. Pour half the pasta into your greased baking dish, then sprinkle the inner layer of cheese over it. Top that with the remaining pasta, and finally, shower the top with the last 1 ½ cups of cheese. Bake for 15 minutes, until the cheese on top is bubbly and lightly golden. This is where the magic happens—a subtle crunch on top with creamy indulgence underneath.

Top Tip

Over the years, I've learned what really makes this recipe sing, and a few tricks can turn your baked mac and cheese from good to unforgettable.

Cheese Quality Matters: Freshly shredded cheese melts better and creates a silkier sauce than pre-shredded bags, which often contain anti-clumping agents.
Don’t Skip the Roux: Cooking the flour and butter mixture properly prevents a grainy sauce and keeps your cheese sauce lusciously smooth.
Divide the Cheese: Layering cheese in different stages gives you that creamy inside and a golden crispy top all in one dish.
Watch the Bake Time: 15 minutes is perfect; bake too long and the top can get hard, too short and it won’t bubble beautifully.

How to Serve Creamy Baked Mac and Cheese Recipe

creamy baked mac and cheese - Serving Suggestion

Garnishes

I often top my mac and cheese with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. Sometimes, I add a few crunchy breadcrumbs tossed in melted butter on top before baking to bring a satisfying crunch alongside the cheesy softness.

Side Dishes

This dish pairs wonderfully with something green and light—think sautéed garlic spinach, roasted broccoli, or a crisp garden salad. For a heartier meal, I love serving it alongside crispy baked chicken or grilled sausages.

Creative Ways to Present

For special occasions, I bake individual portions in ramekins and garnish each with a cherry tomato and fresh herbs. It makes the meal feel a little fancy and perfect for dinner parties when you want to impress but keep it comforting.

Make Ahead and Storage

Storing Leftovers

After the first day, leftovers keep really well in an airtight container in the fridge for up to 3 days. I find that gently reheating in the oven or microwave restores that creamy texture nicely—just add a splash of milk to loosen it up if it starts to dry out.

Freezing

You can freeze this mac and cheese before baking by assembling it in a freezer-safe dish and wrapping it tightly. When you’re ready to enjoy, thaw it overnight in the fridge and bake as usual—this has saved me on many busy nights!

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes, or until warmed through. Stirring halfway helps evenly distribute the cheese sauce and keep it from drying out.

Frequently Asked Questions:

Can I use a different pasta shape for this recipe?

Absolutely! While elbow macaroni is traditional and great for holding sauce, other shapes like shells, cavatappi, or fusilli work wonderfully because they trap the cheese sauce in their curves and crevices.

Why do I need both whole milk and half-and-half in the sauce?

Using both whole milk and half-and-half balances richness and creaminess without making the sauce too heavy or greasy. The half-and-half provides a silky texture, and the milk helps keep the sauce light enough to pour and coat the pasta beautifully.

Can I prepare this recipe in advance?

Yes, you can assemble the mac and cheese ahead of time and refrigerate it for up to 24 hours before baking. Just cover it tightly and bake when you’re ready—it may require a few extra minutes in the oven.

What’s the best way to prevent the cheese sauce from becoming grainy?

The key is to melt your cheese slowly off the heat and avoid overcooking once the cheese is added. Also, make sure your roux (butter and flour mixture) is cooked before adding milk, and whisk constantly to create a smooth base for the sauce. Using freshly shredded cheese instead of pre-shredded helps too.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe is one of those timeless dishes that never fails to bring comfort and joy to my table. Whether you're making it for a cozy weeknight dinner or sharing it at a gathering, it’s sure to get compliments and requests for seconds. Give it a try—you’ll have a new classic in your recipe box before you know it!