Creamy Homemade Baked Mac and Cheese Recipe

If you’re craving a comfort food classic that’s ooey-gooey, cheesy, and baked to golden perfection, you’ve got to try this Creamy Homemade Baked Mac and Cheese Recipe. I absolutely love how this turns out every time — it’s rich, velvety smooth, and packed with layers of melty cheese that make it more than just your average mac and cheese. Whether it’s weeknight dinner or a weekend family feast, this recipe wins hearts and tummy rumbles alike. Let me walk you through everything you need to know to nail this homemade delight.

this …

Ingredients You’ll Need

Every ingredient in this recipe plays a role in creating that perfect balance of creamy, cheesy, and baked goodness. Using a combination of cheddar and Gruyere cheeses gives a smooth melt with a slightly nutty bite that’s hard to resist.

• Dried elbow pasta: Classic shape holds the cheesy sauce perfectly—avoid overcooking to keep it wonderfully al dente.
• Unsalted butter: Essential for the roux, controlling salt lets you season exactly right.
• All-purpose flour: Creates the thick base for the cheese sauce, so don’t skip it or your sauce may be runny.
• Whole milk: Adds richness and creaminess to the sauce’s texture.
• Half and half: The secret weapon for luscious creaminess; using it alongside milk makes all the difference in the final sauce.
• Shredded medium cheddar cheese: The star with sharp flavor and perfect meltability.
• Shredded Gruyere cheese: Adds nutty, slightly sweet complexity and helps the sauce stay silky smooth.
• Salt: Balances and enhances the entire dish—taste as you go.
• Black pepper: A subtle kick to cut through the richness.
• Paprika (smoked if possible): Adds a gentle smoky warmth that elevates this classic dish.

Variations

I love that this creamy homemade baked mac and cheese recipe is so versatile. Over the years, I’ve tweaked it based on what’s in my fridge or what my family’s craving — and you should totally make it your own.

• Adding Bacon or Pancetta: Crispy salty bits add amazing texture contrast and smoky flavor that my family always requests as an upgrade.
• Spicy Kick: A pinch of cayenne or a few dashes of hot sauce can spice up this comfort food in a surprising way.
• Using Gluten-Free Flour: I’ve swapped the flour for a gluten-free blend with great results—just watch the sauce thickness.
• Vegetable Boost: Steamed broccoli or roasted cauliflower mixed in adds nutrition and variety.

How to Make Creamy Homemade Baked Mac and Cheese Recipe

Step 1: Prep Pasta Perfectly

Start by preheating your oven to 325°F and greasing a 9×13-inch baking dish—trust me, prepping this early makes a smoother flow later. Bring a large pot of salted water to a boil, then add your dried elbow pasta. Cooking it just one minute less than the package recommends gives you pasta that’s nicely al dente, so it won’t turn mushy once baked. Drain the pasta and drizzle a little olive oil on it to keep the noodles from sticking together—that simple trick saves so much headache.

Step 2: Shred and Sort the Cheeses

While waiting for your water to boil, shred both your cheddar and Gruyere cheeses. Toss them together and divide into three piles: about 3 cups for the cheese sauce, 1½ cups to mix inside the pasta, and 1½ cups for the topping. This layering distributes flavor and creates that signature melty experience from inside to out.

Step 3: Make the Cheese Sauce

Melt butter in a large saucepan over medium heat, then sprinkle in the flour. Whisk constantly to combine—it’ll look like very wet sand, which is perfect. Cook it for about a minute to cook off that raw flour taste. Now, the trickiest part is adding the half and half. Pour in about 2 cups slowly while whisking so your sauce stays smooth. Add the rest of the half and half plus the whole milk gradually, still whisking. The goal is a thick, velvety sauce that looks somewhat like slightly thinned condensed soup.

Step 4: Add Cheese and Seasonings

Once the sauce thickens, take it off the heat and stir in salt, pepper, paprika, and 1½ cups of the cheese. Stir until melted, then add another 1½ cups of cheese, mixing until perfectly smooth. This step is where patience pays off—the cheese melts into a silky, rich sauce you’ll want to spoon straight out of the pot.

Step 5: Assemble Your Mac and Cheese

In a large bowl, combine the drained pasta with your luscious cheese sauce, making sure every noodle is well coated. Pour half of this mixture into your prepared baking dish. Sprinkle the 1½ cups of cheese reserved for the inner layer evenly over this first half. Then add the remaining pasta and sauce mixture on top. Finally, spread the last 1½ cups of cheese across the top—this gives you that incredible cheesy crust after baking.

Step 6: Bake to Perfection

Bake for about 15 minutes until the cheese on top is bubbly and just lightly golden brown. Keep a close eye during the last few minutes—you want beautiful color without burning. When it comes out, that crust is crispy at the edges while the inside stays creamy and dreamy.

How to Serve Creamy Homemade Baked Mac and Cheese Recipe

Garnishes

My favorite way to garnish this mac and cheese is with a sprinkle of fresh chopped parsley or chives—they add a pop of vibrant color and a subtle fresh tang. Sometimes I’ll add a light dusting of extra smoked paprika on top right after baking to amp up the smoky warmth.

Side Dishes

This recipe shines alongside crisp green salads for balance or roasted vegetables like asparagus or Brussels sprouts to cut through the richness. For a homestyle meal, I love pairing it with simple roasted chicken or grilled sausages.

Creative Ways to Present

For special occasions, I like to bake this mac and cheese in individual ramekins for personal servings—it feels fancy but is so easy! It’s also perfect layered in a clear casserole dish so everyone can see those cheesy layers before digging in.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help loosen the sauce and keep it nice and creamy instead of drying out.

Freezing

This baked mac and cheese freezes well! I freeze it in portions using freezer-safe containers or bags. Just thaw overnight in the fridge before reheating for best texture. It’s a great make-ahead option for busy weeks.

Reheating

To reheat, I prefer warming it in the oven at 325°F covered with foil to keep moisture in, about 20 minutes depending on the portion size. Microwaving works in a pinch—just stir halfway through and add a little milk to refresh the sauce.

FAQs

Final Thoughts

I used to struggle to find a baked mac and cheese recipe that hit that sweet spot between creamy and cheesy without being gluey or greasy, and this is the one that finally nailed it. It’s a crowd-pleaser that feels cozy and special all at once. I honestly can’t recommend this Creamy Homemade Baked Mac and Cheese Recipe enough—it’s the kind of dish you’ll want to make again and again, for family dinners, potlucks, or when you simply need a bit of comfort on a plate. Give it a try and let me know how it turns out for you!

Print