Name: Creamy Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. dried elbow pasta; 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); 2 cups shredded Gruyere cheese (divided); 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika (smoked paprika preferred)

There’s something wonderfully comforting about a classic dish that fits right into a cozy night at home, and this Creamy Baked Mac and Cheese Recipe hits all the right notes — rich, cheesy, and perfectly golden on top. It’s the kind of meal that turns an ordinary dinner into a little celebration.

A white bowl filled with creamy macaroni and cheese showing three layers: the small curved macaroni pasta in light yellow color, a smooth thick cheese sauce coating the pasta with hints of melted cheese strands stretching from the bowl to a fork, and small black pepper flakes scattered on top for texture and color contrast. A woman's hand holding the fork lifts a bite of macaroni, emphasizing the creamy texture and cheese pull against a blurred white marbled surface and soft purple cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe
Top Tip
How to Serve Creamy Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Baked Mac and Cheese Recipe

Why You'll Love This Recipe

I've tried many mac and cheese recipes over the years, but this Creamy Baked Mac and Cheese Recipe keeps winning me (and my family) over every time. It’s just the right balance of creamy sauce and cheesy goodness that bakes up with a gorgeous bubbly crust on top.

Ultimate Creaminess: The combination of whole milk and half-and-half creates an ultra-rich sauce that coats every noodle just right.
Perfect Cheese Blend: Using both cheddar and Gruyere adds depth and unbeatable flavor complexity.
Layered Texture: This isn’t just mixed together—layers of cheese between the pasta add extra oomph with every bite.
Family-Friendly: Kids and adults alike ask for seconds, making it a trustworthy go-to for comfort food cravings.

The image shows a close-up of a golden brown cheesy dish with a bubbly and slightly browned top layer made of melted cheese. The cheese appears thick and creamy, covering layers beneath that look soft and creamy white in color, likely a type of potato or pasta underneath. A wooden spoon is scooping a portion out from the dish, revealing the smooth, cheesy, and soft inside. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic lies in the balance of ingredients—each plays a role in creating that silky, cheesy, bake-worthy texture we all love. Choosing the right cheeses and dairy is key, and I’ve added some tips to help you shop smarter and cook easier.

Flat lay of dried elbow pasta neatly arranged beside a small white ceramic bowl of unsalted butter cubes, a small white bowl filled with a fine heap of all-purpose flour, another small white bowl containing whole milk, a similar bowl holding creamy half and half, a simple white plate with a pile of shredded medium cheddar cheese, a matching plate with shredded Gruyere cheese, a small white bowl of coarse salt crystals, a small white bowl filled with whole black peppercorns, and a small white bowl with vibrant smoked paprika powder, all ingredients fresh and natural, perfectly balanced in a symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried elbow pasta: Classic choice for mac and cheese because its little tubes hold onto the sauce so well—don’t overcook or it gets mushy!
Unsalted butter: Starting the roux with butter gives a smooth foundation without overpowering saltiness.
All purpose flour: Thickens the sauce perfectly to coat the noodles without getting gluey.
Whole milk: Adds creaminess and richness—don’t skip or swap for lower fat unless needed for diet reasons.
Half and half: The secret to extra creamy sauce, balancing thickness and silkiness beautifully (chef tip: use true half and half, not a substitute).
Medium cheddar cheese: Sharp enough for flavor but still melts smoothly—buy a block to shred yourself for best texture.
Gruyere cheese: Adds nutty, slightly sweet depth that pairs wonderfully with cheddar.
Salt, black pepper, smoked paprika: Simple seasonings that elevate the cheese without hiding it—don’t skip the smoked paprika for a lovely subtle warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fantastic about this Creamy Baked Mac and Cheese Recipe is how flexible it is. I often tweak it, depending on what’s in my fridge or who’s coming to dinner, and adding your own spin makes it even more special.

Variation: I once swapped out half the cheddar for smoked cheddar—it gave the dish a nice smoky punch that my husband, a huge fan of smoky flavors, really loved.
Dietary tweaks: Try using lactose-free milk and cheeses for a dairy-sensitive crowd, or swap out pasta for gluten-free versions to keep all the creaminess without worries.
Seasonal touches: Stir in a handful of fresh herbs like thyme or a sprinkle of cayenne if you want a little heat to balance the richness.

Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe

Step 1: Get the pasta just right

Start by boiling a big pot of salted water—salt really seasons the pasta from the inside out. Cook the elbow macaroni until just shy of al dente; I usually go one minute less than the package says. This way, it finishes cooking in the oven without turning mushy. Drain and toss with a little olive oil so they don’t clump up while you prepare the sauce.

Step 2: Shred and sort the cheeses

While the water’s heating, I shred the cheddar and Gruyere and give them a quick toss together. Then I divide the cheese into three portions: one for the sauce, one to layer within the pasta, and another for the golden topping. This layering technique creates those lovely pockets of melty cheese you expect in a great baked mac.

Step 3: Make the cheese sauce—your creamy dream

In a large saucepan over medium heat, melt the butter then whisk in the flour to create a roux. It looks a bit like wet sand at this point. Cook it for about a minute to get rid of that raw flour taste, whisking often. Slowly add about two cups of the half and half, whisking constantly to avoid lumps, then pour in the rest of the half and half plus the whole milk. Keep whisking until it thickens up—think creamy, almost like a slightly thinned condensed soup.

Step 4: Melt in the cheese and seasonings

Take the sauce off the heat and stir in the salt, pepper, smoked paprika, and 1 ½ cups of the shredded cheese, blending until smooth and melty. Then add another 1 ½ cups of cheese and stir again until everything is silky and combined.

Step 5: Build your masterpiece

Mix the drained pasta gently with the cheese sauce in a big bowl. Pour half of this into your greased baking dish, then sprinkle 1 ½ cups of the reserved cheese over it. Layer the rest of the pasta mix on top and finish with the remaining cheese to create that perfect crust.

Step 6: Bake and enjoy!

Bake at 325 degrees F for 15 minutes until the top is bubbly and just starting to turn golden brown. Let it cool for a few minutes—you know it's hard, but this helps the cheese set so it doesn’t slide right off your fork.

Top Tip

Having made this dish several times, I’ve learned a few tricks that make all the difference between good mac and cheese and one that you’ll crave again and again.

Cheese freshness: Always shred your own cheese rather than buying pre-shredded—pre-shredded often contains additives that stop it from melting smoothly.
Roux patience: Don’t rush the butter and flour step; cooking the roux properly ensures your sauce won’t taste chalky or floury.
Layering cheese: Sprinkling cheese between pasta layers adds bursts of gooey, melty cheese throughout, not just on top.
Oven temperature: 325 degrees is perfect to gently bake it without drying out the sauce or crusting it too hard.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese - Serving Suggestion

Garnishes

I like to add a sprinkle of chopped fresh parsley or chives for a pop of color and freshness. Sometimes, a quick dash of extra smoked paprika on top before serving amps up the smoky warmth. A few crunchy breadcrumbs toasted with a bit of butter on top before baking also add irresistible crunch if you want to jazz it up.

Side Dishes

This mac and cheese goes beautifully with simple roasted veggies like broccoli or green beans, a crisp salad to cut through the richness, or even some crispy bacon on the side for an indulgent touch.

Creative Ways to Present

For special occasions, I’ve baked portions in individual ramekins topped with a breadcrumb crust for a fancy, personal touch. It’s fun for dinner parties and makes everyone feel like they’ve got their own gourmet dish.

Make Ahead and Storage

Storing Leftovers

I store leftover mac and cheese in an airtight container in the fridge for up to three days. When reheating, adding a splash of milk helps bring back the creaminess that tends to firm up when chilled.

Freezing

This dish freezes well if you want to plan ahead. I freeze it before baking, tightly wrapped, and then bake straight from frozen — just add a little extra time. The texture stays surprisingly good and it’s a lifesaver for busy nights.

Reheating

I reheat mac and cheese in the oven at a low temperature (around 300 degrees) to warm it gently without drying it out. If I’m in a hurry, the microwave works fine — just remember to stir halfway through and add a splash of milk so it stays creamy.

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, you can use shells, penne, or even cavatappi to hold the sauce well. Just adjust cooking times so the pasta stays al dente.

Can I make this recipe gluten-free?

Yes, swap the regular All Purpose flour for a gluten-free flour blend suitable for sauces, and use gluten-free pasta. The texture and creaminess will still be delicious.

Why do I need to divide the cheese into three piles?

Dividing the cheese allows you to layer it in stages—some in the sauce, some between pasta layers, and some on top. This layering creates extra cheesy pockets and a beautifully golden crust.

Can I make this recipe vegan or dairy-free?

This recipe is cheese- and butter-heavy, so to make it vegan/dairy-free, you’d need to use plant-based cheeses that melt well and dairy-free milks. While possible, it may require experimentation to match the same creamy texture and flavor.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe has become my go-to for sharing comfort and warmth with loved ones. Its rich, cheesy layers bring smiles every time, and knowing you can customize it means it’ll never get boring. I truly hope you give it a try—you might just find your new favorite comfort food, just like I did.