Creamy Baked Mac and Cheese

This Creamy Baked Mac and Cheese is the ultimate comfort food, featuring tender elbow pasta coated in a rich, velvety cheese sauce and baked until bubbly and golden. Made with a blend of cheddar and Gruyère, this classic baked mac and cheese recipe delivers deep flavor, ultra-creamy texture, and irresistible cheesiness in every bite.

Why You’ll Love This Recipe

• Extra creamy interior with a perfectly cheesy top
• Classic, crowd-pleasing comfort food
• Easy-to-follow method with reliable results
• Perfect for holidays, potlucks, and family dinners
• Make-ahead friendly and oven-baked to perfection

Ingredients

• 1 lb dried elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1½ cups whole milk
• 2½ cups half and half
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyère cheese, divided
• ½ tablespoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions

1. Preheat oven to 325°F and grease a 3-quart (9×13-inch) baking dish. Set aside.
2. Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package instructions for al dente. Drain and drizzle lightly with olive oil.
3. Shred and combine cheeses, then divide into three portions:
   • 3 cups for the sauce
   • 1½ cups for the middle layer
   • 1½ cups for the topping
4. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
5. Slowly whisk in about 2 cups of the half and half until smooth, then add remaining half and half and milk, whisking constantly.
6. Cook, whisking frequently, until sauce thickens to a very thick, creamy consistency.
7. Remove from heat and stir in salt, pepper, paprika, and 3 cups of cheese in two additions, stirring until fully melted and smooth.
8. Combine pasta with cheese sauce. Pour half into the baking dish, sprinkle with 1½ cups cheese, then add remaining pasta.
9. Top with the final 1½ cups of cheese and bake for 15 minutes, until bubbly and lightly golden.

Tips & Tricks

• Shred cheese fresh for the smoothest melt
• Don’t overbake or the sauce may thicken too much
• Use smoked paprika for deeper flavor
• Slightly undercook pasta to avoid mushy texture

Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Main Dish / Side Dish
• Method: Baked
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian, halal-friendly

Notes

• Add cooked turkey ham or sautéed mushrooms for variation
• Swap Gruyère with mozzarella for a milder flavor
• For extra richness, add 2 tablespoons cream cheese

Nutrition (Approximate per serving)

• Calories: 520
• Protein: 22 g
• Carbohydrates: 45 g
• Fat: 28 g

FAQ

Why use both milk and half and half?
This combination creates a rich yet balanced cheese sauce that isn’t overly heavy.

Can I make this ahead of time?
Yes, assemble fully, cover, and refrigerate up to 24 hours before baking.

Can I freeze baked mac and cheese?
Yes, freeze tightly wrapped for up to 1 month.

What cheese melts best for mac and cheese?
Cheddar for flavor and Gruyère for creaminess create the perfect blend.

How do I keep mac and cheese creamy after baking?
Avoid overbaking and let it rest only a few minutes before serving.

Storage

• Refrigerator: Store leftovers in an airtight container up to 3 days
• Freezer: Freeze up to 1 month
• Reheating: Reheat gently with a splash of milk or cream

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Creamy Baked Mac and Cheese

Ultra-creamy baked mac and cheese

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Main Dish / Side Dish

Cuisine American

Ingredients

  

• 1 lb dried elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1½ cups whole milk
• 2½ cups half and half
• 4 cups shredded medium cheddar cheese divided
• 2 cups shredded Gruyère cheese divided
• ½ tablespoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions

 

• Preheat oven to 325°F and grease a 3-quart (9×13-inch) baking dish. Set aside.
• Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package instructions for al dente. Drain and drizzle lightly with olive oil.
• Shred and combine cheeses, then divide into three portions:
• 3 cups for the sauce
• 1½ cups for the middle layer
• 1½ cups for the topping
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
• Slowly whisk in about 2 cups of the half and half until smooth, then add remaining half and half and milk, whisking constantly.
• Cook, whisking frequently, until sauce thickens to a very thick, creamy consistency.
• Remove from heat and stir in salt, pepper, paprika, and 3 cups of cheese in two additions, stirring until fully melted and smooth.
• Combine pasta with cheese sauce. Pour half into the baking dish, sprinkle with 1½ cups cheese, then add remaining pasta.
• Top with the final 1½ cups of cheese and bake for 15 minutes, until bubbly and lightly golden.

Notes

• Add cooked turkey ham or sautéed mushrooms for variation

Conclusion

This Creamy Baked Mac and Cheese is everything a comfort food classic should be: rich, cheesy, and perfectly baked. Whether served as a main dish or a side, it’s a guaranteed favorite that brings warmth and satisfaction to any table.