Baked Mac and Cheese Recipe (Cheesy & Creamy)

Introduction

There’s nothing quite as comforting as a bubbling dish of Baked Mac and Cheese — the kind with a golden, crispy top and an ultra-creamy, cheesy sauce beneath. This classic side (or main!) dish is made with real ingredients, loads of cheddar, and a homemade béchamel-style base that coats every piece of pasta perfectly.

Whether you’re making it for a cozy weeknight, a holiday table, or simply to satisfy a serious cheese craving, this baked mac and cheese recipe delivers on every level: gooey, crisp-topped, cheesy, and soul-warming.

Ingredients Overview

Pasta

• Elbow macaroni is traditional, but you can use shells, cavatappi, or penne.
• Cook to al dente so it doesn’t get mushy after baking.

Cheese

• The key to flavor and texture:
  • Sharp cheddar for bold, classic taste
  • Mozzarella or Gruyère for meltiness
  • Parmesan for salt and nutty depth

Tip: Always grate cheese fresh from the block for smooth melting — pre-shredded cheese contains anti-caking agents.

Milk & Cream

• Use a mix of whole milk and heavy cream (or half and half) for rich, silky sauce.
• Ratio: 2 cups milk + 1 cup cream

Butter & Flour

• The foundation of your roux (thickening base).
• Melt butter, then whisk in flour to cook out the raw taste before adding milk.

Seasonings

• Salt & black pepper – base seasoning
• Ground mustard – adds depth and sharpness
• Garlic powder or onion powder – optional flavor boost
• Paprika – a pinch for color and smokiness

Topping (Optional but Recommended)

• Breadcrumbs or crushed Ritz crackers
• Tossed with a little melted butter and sprinkled on top for crunch

Step-by-Step Instructions

1. Preheat Oven & Cook Pasta

• Preheat to 375°F (190°C).
• Bring salted water to a boil and cook 1 pound elbow macaroni to al dente.
• Drain and set aside (toss with a little oil to prevent sticking).

2. Make the Roux

• In a large saucepan or deep skillet, melt 4 tbsp butter over medium heat.
• Whisk in ¼ cup all-purpose flour.
• Cook for 1–2 minutes, whisking constantly, until it bubbles and smells nutty.

3. Add Milk & Make the Sauce

• Slowly whisk in:
  • 2 cups whole milk
  • 1 cup heavy cream
• Keep whisking until smooth and slightly thickened (about 5–7 minutes).
• Stir in:
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground mustard (optional)
  • ¼ tsp paprika or garlic powder

4. Melt the Cheese

• Turn off the heat.
• Stir in:
  • 3 cups shredded sharp cheddar
  • 1 cup shredded mozzarella or Gruyère
• Stir until fully melted and creamy.

5. Combine Pasta & Sauce

• Add cooked macaroni to the cheese sauce and stir to coat thoroughly.

6. Assemble & Top

• Pour mac and cheese into a greased 9×13” baking dish.
• Optional topping:
  • Mix ½ cup breadcrumbs with 1 tbsp melted butter
  • Sprinkle over the top evenly
  • Add a little extra cheese on top if desired

7. Bake

• Bake uncovered for 20–25 minutes, until the top is golden and bubbling.
• Broil for 1–2 minutes for extra crispiness (optional — watch closely).

8. Rest & Serve

• Let rest for 5–10 minutes before serving for the sauce to thicken.

Tips, Variations & Substitutions

• Cheese swaps: Try fontina, Monterey jack, Havarti, or even a smoked cheddar.
• Make it spicy: Add chopped jalapeños, cayenne, or hot sauce.
• Add protein: Stir in shredded chicken, ground beef, or bacon before baking.
• Sneak in veggies: Mix in cooked cauliflower, broccoli, or spinach for a hidden veggie boost.
• Gluten-free: Use GF pasta and a 1:1 gluten-free flour blend in the roux.
• Dairy-free: Use plant-based butter, milk, and cheese — results may vary in creaminess.

Serving Ideas & Occasions

This baked mac and cheese is a go-to for:

• Holiday sides (Thanksgiving, Christmas)
• Family dinners
• Potlucks and parties
• Comfort food nights

Serve with:

• Roast chicken or meatloaf
• Green beans or salad for balance
• BBQ meats like pulled pork or brisket

Leftovers reheat well and can even be turned into:

• Mac and cheese muffins (baked in a muffin tin)
• Fried mac and cheese bites
• Loaded mac bowls with extra toppings

Nutritional & Health Notes

This dish is undeniably indulgent, but portion control and balancing with veggies or lean proteins helps make it part of a wholesome meal.

Per generous serving (1/8 of recipe):

• Calories: ~450–500
• Protein: ~16g
• Carbs: ~35–40g
• Fat: ~28g
• Calcium-rich and filling

For a lighter version:

• Use low-fat milk and cheese
• Reduce butter to 2 tbsp
• Add steamed cauliflower to bulk it up

FAQs

Q1: Why is my cheese sauce grainy?
A1: Pre-shredded cheese or overheating can cause graininess. Always shred fresh and melt gently off the heat.

Q2: Can I make this ahead of time?
A2: Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5 extra minutes to cook time.

Q3: Can I freeze baked mac and cheese?
A3: Yes. Freeze after baking, wrapped tightly. Reheat covered at 350°F until hot throughout.

Q4: How do I keep the mac and cheese creamy?
A4: Don’t overbake and use a mix of cream and milk. Letting it rest before serving also helps the sauce thicken properly without drying out.

Q5: What’s the best cheese combination?
A5: Sharp cheddar + mozzarella for melt, and a bit of Parmesan or Gruyère for depth. Avoid overly aged or crumbly cheeses that don’t melt smoothly.

Q6: Can I add eggs to the sauce like Southern recipes?
A6: Yes — whisk 1 beaten egg into the warm (not hot) cheese sauce for a more custardy texture, then bake.

Q7: What pasta shape works best?
A7: Elbow macaroni, cavatappi, shells, or penne all work — choose a shape that holds sauce in curves or ridges.

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