Creamy Homemade Baked Mac and Cheese Recipe
If you ve ever craved that perfect, comfort-food hug, this Creamy Homemade Baked Mac and Cheese Recipe is exactly what you need. It s rich, velvety, and loaded with ooey-gooey cheese that melts into every single bite-seriously, it s my go-to when I want to impress dinner guests or just treat myself after a long day. There’s something so cozy about the baked cheesy crust on top, giving it that wonderful contrast in texture you don t get from stovetop versions.
What makes this Creamy Homemade Baked Mac and Cheese Recipe stand out for me is the combination of cheddar and Gruyere cheeses, plus a luscious sauce made with half and half and whole milk that keeps it creamy without being too heavy. Whether you’re making it as a side dish for a family gathering or just craving a filling solo meal, it comes together pretty simply but feels special every time.
Why You’ll Love This Recipe
- Unmatched Creaminess: The blend of half and half with whole milk creates the silkiest, dreamiest cheese sauce you’ll ever taste.
- Balanced Cheeses: Cheddar brings sharpness, Gruyere adds nutty depth, making every bite interesting and delicious.
- Easy to Prep Ahead: You can assemble it a day or two before baking, which is a lifesaver for busy weeknights or entertaining.
- Perfect Texture Contrast: That golden, bubbly baked topping offers a pleasant crunch over a creamy base-just the way I like it.
Ingredients You’ll Need
This recipe uses simple ingredients that you probably already have or can easily find. Picking the right cheeses and dairy is key to nailing that creamy homemade magic without breaking the bank.
- Dried elbow pasta: Classic choice for mac and cheese-holds the sauce perfectly.
- Unsalted butter: For that smooth base in your roux without extra saltiness.
- All purpose flour: Helps thicken the sauce so it’s just the right consistency.
- Whole milk: Adds richness and balances the texture of the sauce.
- Half and half: This is the secret to creaminess without using heavy cream; if you can’t find it, a mix of milk and cream works too.
- Medium cheddar cheese: Sharp and flavorful, make sure to shred it fresh for best melt and taste.
- Gruyere cheese: This nutty and slightly sweet cheese brings another depth of flavor.
- Salt and black pepper: To season and bring out all the flavors in the cheese sauce.
- Paprika (smoked preferred): Adds a subtle smoky warmth and beautiful color to the sauce.
Variations
I love tweaking the Creamy Homemade Baked Mac and Cheese Recipe depending on mood or occasion-feel free to make it your own by adding extras or swapping cheeses.
- Five Cheese Version: I tried a version with cheddar, Colby, Muenster, Gruyere, and mozzarella-super rich and perfect for cheese lovers craving variety.
- Crunchy Topping: For when I want a firmer, crunchier crust, I bump up the oven temperature or broil at the end; just watch carefully so it doesn’t burn!
- Spice it Up: Adding garlic powder, onion powder, or even a splash of hot sauce gives it a delicious punch-great for mixing things up.
- Gluten-Free Option: Swap regular pasta for gluten-free varieties and use GF flour or cornstarch for roux; the result is still creamy and comforting.
How to Make Creamy Homemade Baked Mac and Cheese Recipe
Step 1: Prep Your Pasta and Cheeses
Start by boiling a large pot of salted water for your elbow macaroni-cook it just one minute less than the package instructions to get it al dente (it ll finish cooking in the oven, so you don t want mushy pasta). While that s going, shred your cheddar and Gruyere cheeses and split them into three portions: one for the sauce, one for layering inside, and one for topping. This step saves you scrambling later, and fresh-shredded cheese really melts better than pre-shredded stuff.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan over medium heat, melt the butter and whisk in the flour to form a roux-it ll look like very wet sand at this point. Cook for about a minute while whisking to remove that raw flour taste. Next, slowly add half and half (about 2 cups first), whisking constantly to avoid lumps, then pour in the rest along with whole milk. Keep whisking and heating until the sauce thickens to a consistency like thin condensed soup-you ll feel it coat the back of a spoon nicely.
Step 3: Stir in Spices and Cheese
Remove the sauce from heat and stir in the salt, pepper, and smoked paprika. Then add 1 1/2 cups of the cheese reserved for the sauce and stir gently until melted and smooth. Follow this by adding another 1 1/2 cups of cheese, mixing well until the sauce is luscious and gooey with no lumps. This double-cheese addition is what makes the sauce incredibly creamy and flavorful.
Step 4: Combine Pasta and Sauce, Layer, and Bake
Toss the drained pasta with the cheese sauce in a large bowl so every bit is coated evenly. Pour half the cheesy pasta into your greased baking dish, then sprinkle the layer of shredded cheese from the middle portion. Add the remaining pasta mixture on top, and finish with the last portion of shredded cheese spread evenly. Bake at 325°F for 15 minutes until the top is bubbly and the cheese is lightly golden. Trust me, the smell alone is worth the wait!
Pro Tips for Making Creamy Homemade Baked Mac and Cheese Recipe
- Don t Overcook Pasta: Cooking just under al dente prevents mushiness after baking-trust me, it makes all the difference.
- Use Freshly Shredded Cheese: It melts smoother than pre-shredded bags that often contain anti-caking agents.
- Whisk Constantly When Adding Milk: It helps prevent lumps in your cheese sauce and gives you that silky texture.
- Let Dish Rest Before Baking if Made Ahead: Taking it out of the fridge 30 minutes before baking ensures even reheating and prevents cracking sauce.
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-it lifts the richness and adds a pop of color. Sometimes I add a pinch more smoked paprika on top before serving for that extra smoky aroma. Crushed buttery breadcrumbs also work wonders if you want a bit more crunch.
Side Dishes
For sides, I often go with something green and fresh like a crisp Caesar salad or roasted veggies like broccoli or Brussels sprouts to balance out the creaminess. A simple tomato salad with basil also pairs nicely by adding acidity and brightness.
Creative Ways to Present
For special occasions, I ve served this mac and cheese in individual ramekins topped with crispy pancetta or breadcrumbs-it s pretty chic and everyone gets their own bubbly portion. Another idea is layering it with cooked bacon or caramelized onions inside the dish before baking for flavor layers that wow your guests.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I cool the mac and cheese completely, then cover it tightly and store it in the fridge for up to 2 days. It reheats beautifully if you add a splash of milk to loosen it before warming, so it doesn t dry out.
Freezing
I ve frozen this recipe both baked and unbaked. If freezing unbaked, assemble as usual, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking. It holds up well without losing creaminess or flavor.
Reheating
The best way I ve found to reheat is in a 350°F oven, covered with foil to keep moisture in, for about 15-20 minutes. If reheating single portions, a microwave is fine but add a splash of milk and stir halfway through to keep it creamy.
FAQs
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Can I use different types of pasta for this recipe?
Absolutely! While elbow pasta is classic, you can swap in shells, cavatappi, or penne. Just adjust the cooking time so the pasta is al dente before baking to avoid mushiness.
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Can I make this recipe dairy-free or vegan?
To make a dairy-free version, try using plant-based milks like oat or cashew and vegan butter substitutes. For cheese, nutritional yeast or vegan cheese shreds can add flavor, though the texture will differ from the traditional creamy sauce.
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What s the trick to getting a crispy topping on baked mac and cheese?
Baking at a slightly higher temperature (350-375°F) for longer, then broiling the last 2-5 minutes, crisps up the top nicely. Adding a sprinkle of breadcrumbs or crispy bacon on top before baking amplifies the crunch.
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Can I prepare this recipe ahead of time?
Yes! You can assemble the mac and cheese up to 2 days in advance, refrigerate it, then bake just before serving. Let it warm at room temperature for about 30 minutes before baking to ensure even cooking.
Final Thoughts
This Creamy Homemade Baked Mac and Cheese Recipe holds a special place in my heart because it s that perfect balance of simple and decadent that never fails to bring smiles around the table. I genuinely recommend trying it exactly as written first-you ll see how silky, cheesy, and satisfying it is-and then feel free to customize it to your liking. Once you master this base, you ll have a reliable, crowd-pleasing comfort dish up your sleeve for any occasion.
Print
Creamy Homemade Baked Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 – 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Homemade Baked Mac and Cheese recipe delivers a rich, cheesy comfort food classic with a smooth, velvety sauce made from cheddar and Gruyere cheeses. The macaroni is perfectly cooked al dente, coated in a luscious cheese sauce, layered with extra cheese, and baked until bubbly and golden brown. Easily customizable and perfect for cozy family meals or special occasions.
Ingredients
Pasta
- 1 lb. dried elbow pasta
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese, divided (measured after shredding)
- 2 cups shredded Gruyere cheese, divided (measured after shredding)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. smoked paprika
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 325 degrees Fahrenheit and grease a 3-quart baking dish (9×13 inches). Set it aside for later use.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook for 1 minute less than the package instructions to achieve al dente texture. Drain the pasta and drizzle with a bit of olive oil to prevent sticking.
- Prepare Cheese: While the water is coming to a boil, shred your cheeses and mix them together. Divide the shredded cheese into three portions: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Make Roux: In a large saucepan, melt the unsalted butter over medium heat. Sprinkle in the all purpose flour and whisk continuously until the mixture resembles very wet sand, cooking for about 1 minute.
- Add Dairy: Slowly pour in about 2 cups of half and half into the roux while whisking constantly until smooth. Then gradually add the remaining half and half plus the whole milk, continuing to whisk until fully combined and smooth.
- Thicken Sauce: Continue cooking the mixture over medium heat, whisking frequently, until the sauce thickens to a consistency similar to a semi-thinned condensed soup — thick but pourable.
- Incorporate Cheese and Seasonings: Remove the sauce from heat. Stir in salt, black pepper, smoked paprika, and 1 1/2 cups of the shredded cheese until melted and combined. Then stir in another 1 1/2 cups of shredded cheese until the sauce is completely smooth.
- Combine Pasta and Sauce: In a large mixing bowl, mix the drained pasta with the cheese sauce thoroughly. Pour half of this mixture into the prepared baking dish.
- Add Cheese Layer: Sprinkle 1 1/2 cups of shredded cheese evenly over the pasta layer in the baking dish.
- Top with Remaining Pasta: Pour the remaining pasta and cheese sauce mixture over the cheese layer, spreading evenly.
- Add Final Cheese Layer: Sprinkle the last 1 1/2 cups of shredded cheese on top of the pasta.
- Bake: Bake in the preheated oven for 15 minutes or until the cheese on top is bubbly and lightly golden brown.
Notes
- Half and half is a common dairy product in the US combining equal parts milk and cream; can be substituted with suitable alternatives if unavailable.
- Feel free to add seasonings like garlic powder, onion powder, ground mustard, smoked paprika, or hot sauce to customize the flavor.
- To achieve the amounts of cheese, shred one 16 oz block of cheddar for 4 cups shredded, and about an 8 oz block of Gruyere for 2 cups shredded.
- Make ahead tip: Prepare the dish through step 11 but do not bake. Cover and refrigerate for 1-2 days. Let come to room temperature for 30 minutes before baking. Bake for 25-35 minutes until hot and bubbly.
- For a crunchier topping and firmer casserole, bake at 350-375°F for 20-30 minutes and broil for 2-5 minutes at the end for golden brown crust.
- Variation: For five cheese mac and cheese, replace cheese amounts with 2 cups cheddar, 1 cup Colby, 1 cup Muenster, 1½ cups Gruyere, and ½ cup mozzarella.
Nutrition
- Serving Size: 1 cup (about 1/8th of recipe)
- Calories: 450
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
