CREAMY BAKED MAC AND CHEESE

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There’s nothing quite like a warm, creamy dish of baked mac and cheese to bring comfort to the table. This recipe is a true classic — rich, cheesy, and baked to perfection with a golden, bubbly top. Whether you’re making it for a family dinner, a holiday gathering, or just craving something cozy, this dish checks all the boxes. It’s simple to prepare, made with real ingredients, and delivers that homemade taste everyone loves.

Why You’ll Love This Recipe:

• Made with real, freshly shredded cheese for maximum flavor

• Ultra-creamy béchamel sauce (no curdling, no shortcuts)

• Perfect golden-baked finish every time

• Family-friendly and freezer-friendly

• Ideal for holiday dinners, potlucks, or a hearty weeknight meal

Ingredients Breakdown:

• Elbow Pasta (1 lb.) – The classic base; holds all that creamy sauce perfectly.

• Unsalted Butter (1/2 cup) – Adds richness and helps build the roux for the cheese sauce.

• All-Purpose Flour (1/2 cup) – Thickens the sauce when combined with butter (aka the roux).

• Whole Milk (1 1/2 cups) – Brings creaminess and smooth texture to the sauce.

• Half and Half (2 1/2 cups) – Boosts richness and gives the sauce that luscious, creamy body.

• Medium Sharp Cheddar Cheese (4 cups, shredded) – Delivers classic cheesy flavor and gooey texture.

• Gruyere Cheese (2 cups, shredded) – Adds a slightly sweet, nutty depth to the cheese mix.

• Salt (1/2 Tbsp.) – Enhances all the flavors.

• Black Pepper (1/2 tsp.) – For a subtle kick and balance.

• Paprika (1/4 tsp.) – Gives a warm color and just a touch of smoky flair.

Tips and Tricks:

• Use fresh cheese for the creamiest texture.

• Let sauce thicken fully before combining with pasta.

• Add a light breadcrumb topping (optional) for crunch.

• Want it extra gooey? Add ½ cup of cream cheese to the sauce.

Variations and Customizations:

• Spicy Kick: Add cayenne or diced jalapeños.

• Meat Lover’s Version: Mix in cooked bacon, pancetta, or shredded chicken.

• Veggie Twist: Stir in sautéed spinach, mushrooms, or roasted broccoli.

• Gluten-Free: Use gluten-free pasta and flour blend for the roux.

Pairing Suggestions:

Pair your creamy baked mac and cheese with:

• Crispy fried chicken

• Grilled vegetables

• Fresh green salad

• Sweet iced tea or apple cider

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze leftovers (without breadcrumb topping) for up to 2 months.

• To Reheat: Bake at 325°F covered with foil until heated through, or microwave individual portions with a splash of milk.

Popular Questions:

Can I make this ahead of time?

Absolutely. Assemble the entire dish (without baking), cover tightly, and refrigerate for up to 24 hours. Let it come to room temp before baking.

Why use two types of cheese?

Cheddar brings bold flavor, while Gruyere melts smoothly and adds depth. The combo = creamy perfection.

Can I use evaporated milk instead of whole milk?

Yes, though the flavor will be slightly different. Evaporated milk adds richness and a bit of sweetness.

CREAMY BAKED MAC AND CHEESE

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• Author: easysweetmeal
• Total Time: 35 minutes
• Yield: 8 servings

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Description

This rich and velvety baked mac and cheese is comfort food at its finest—just like mama used to make. Loaded with creamy cheddar and nutty Gruyere, every bite is layered with cheesy goodness. Baked to golden perfection, it’s the ultimate side dish or main that’ll warm your soul and satisfy every craving.

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Ingredients

• 1 lb elbow macaroni

• ½ cup unsalted butter

• ½ cup all-purpose flour

• 1½ cups whole milk

• 2½ cups half and half

• 4 cups shredded medium sharp cheddar cheese

• 2 cups shredded Gruyere cheese

• ½ tbsp sea salt

• ½ tsp black pepper

• ¼ tsp paprika

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Instructions

1. Preheat & Prep

• Set oven to 325°F.

• Grease a 9×13″ baking dish with butter or cooking spray.

2. Cook the Pasta

• Boil salted water and cook elbow pasta 1 minute less than package instructions.

• Drain and toss with a light splash of olive oil to prevent sticking.

3. Grate & Divide the Cheese

• Shred cheddar and Gruyere cheeses fresh (don’t use pre-shredded for optimal melt).

• Divide into three portions:

  • 3 cups for sauce

  • 1½ cups for layering

  • 1½ cups for topping

4. Make the Creamy Cheese Sauce

• In a large saucepan, melt butter over medium heat.

• Whisk in flour until it forms a smooth paste (like wet sand).

• Slowly pour in half and half, whisking constantly to prevent lumps.

• Add milk and continue whisking until thickened and creamy.

• Remove from heat. Stir in salt, pepper, and paprika.

• Gradually mix in 3 cups of cheese (1½ cups at a time), stirring until fully melted and smooth.

5. Combine & Layer

• Mix pasta with the cheese sauce in a large bowl.

• Layer half of the mixture into the prepared baking dish.

• Sprinkle 1½ cups of cheese over the top.

• Add remaining pasta mixture, then top with the final 1½ cups of cheese.

6. Bake to Perfection

• Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly with a light golden top.

Notes

• Avoid using pre-shredded cheese – anti-caking agents prevent smooth melting.

• For a smoother sauce, use a heavy-bottomed pan and constant whisking.

• Add truffle oil or garlic powder for a gourmet touch.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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