Introduction

This creamy baked mac and cheese is a comforting classic that delivers a rich, cheesy experience with every bite. Perfectly tender pasta smothered in a velvety cheese sauce and baked to golden perfection makes it an irresistible dish for any occasion.

A large white oval dish filled with creamy macaroni and cheese sits on a white marbled surface. The top layer is golden brown with a crunchy, toasted breadcrumb crust that has some dark toasted spots scattered across. Below this is a thick, smooth, bright yellow cheese sauce coating the elbow macaroni evenly. A metal spoon is scooping out a portion from the bottom right corner of the dish, showing the creamy texture underneath the crust. To the left, a smaller white plate holds a serving of the same macaroni and cheese, creamy with the same golden toasted top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb elbow macaroni
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cups shredded cheddar cheese (divided, sharp cheese recommended)
2 cups shredded mozzarella cheese
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1/2 tsp smoked paprika (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente. Drain and set aside.
Step 2: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until bubbly to form a roux.
Step 3: Gradually whisk in the whole milk and heavy cream, stirring constantly until smooth. Cook for about 5 minutes until the sauce slightly thickens.
Step 4: Add salt, black pepper, garlic powder, and smoked paprika to the sauce. Stir in 3 cups of cheddar and 1 cup of mozzarella cheese until melted and smooth.
Step 5: Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
Step 6: Grease a 9×13-inch baking dish. Pour half of the mac and cheese into the dish. Sprinkle with half of the remaining cheddar and mozzarella cheeses. Layer with the rest of the mac and cheese, then top with the remaining cheese.
Step 7: Bake uncovered at 375°F (190°C) for 20-25 minutes, or until the top is bubbly and golden brown.
Step 8: Let the baked mac and cheese rest for 5 minutes before serving to achieve the creamiest texture.

Tips & Variations

For added depth, try using a blend of sharp and mild cheddar cheese or include a bit of Gruyère for a nuttier flavor.
Feel free to add cooked bacon, sautéed onions, or steamed vegetables for extra texture and taste.
If you prefer a crunchy topping, sprinkle breadcrumbs mixed with melted butter before baking.
To make it spicier, add a pinch of cayenne pepper or use pepper jack cheese instead of mozzarella.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave in portions stirring occasionally. Adding a splash of milk before reheating helps restore creaminess.

How to Serve

A white bowl full of creamy macaroni and cheese with smooth, shiny, bright orange cheese sauce coating each curved macaroni piece, filling the bowl almost to the top. A silver spoon is partially submerged on the right side, resting on the noodles. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, rotini, or cavatappi. Just adjust cooking times as needed to maintain an al dente texture.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the mac and cheese up to the assembly step, keep it covered in the refrigerator, and bake it within 24 hours. Just add a few extra minutes to the baking time if baking straight from chilled.