CREAMY BAKED MAC AND CHEESE

by Emily
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.

CREAMY BAKED MAC AND CHEESE

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.

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