Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese — a comforting, homemade classic that’s better than takeout. After making this for my family countless times, I’ve discovered the trick to a perfectly creamy and crispy top every time. The golden, bubbly cheese crust is irresistible. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy BBQ Chicken Flatbread Recipe and Easy Breakfast Enchiladas.

What You'll Need for Creamy Baked Macaroni and Cheese

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard (optional)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt
• Black pepper
• Dry mustard (optional)
• Garlic powder (optional)
• Paprika (optional, for topping)
• Optional: Bacon, cooked and crumbled
• Optional: Sautéed mushrooms
• Optional: Roasted cherry tomatoes
• Optional: Spinach, wilted
• Optional: Cream or heavy cream (for extra richness)

How to Make Creamy Baked Macaroni and Cheese

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large pot, melt butter over medium heat. Add onion and cook until softened. Add garlic and cook for an additional 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, then add cheeses, salt, pepper, and dry mustard (if using). Stir until cheese is melted and sauce is smooth.
3. Combine pasta and cheese sauce: Add cooked pasta to cheese sauce and stir to combine. Transfer to a greased 9×13-inch baking dish.
4. Prepare topping: In a small bowl, mix together panko breadcrumbs, grated Parmesan cheese, and a pinch of paprika (if using).
5. Bake: Sprinkle breadcrumb mixture evenly over the top of the pasta. Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly.

Storing & Reheating Creamy Baked Macaroni and Cheese

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Assemble the mac and cheese in the baking dish, but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed.

Freezing Creamy Baked Macaroni and Cheese

Freeze baked mac and cheese for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 20-25 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.

Recipe Notes

• Chef tip: For a healthier version, use whole wheat pasta and add vegetables like spinach or broccoli.
• Best substitution: Substitute the cheeses with a combination of your favorites, or use a pre-made cheese blend.
• Make-ahead: This recipe can be made ahead and frozen. See storage notes for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk. If it's too thin, cook it a bit longer to reduce and thicken.

Creamy Baked Macaroni and Cheese

⏱

Prep

20 mins

🍳

Cook

30 mins

⏳

Total

50 mins

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free (use gluten-free pasta)

Ingredients

Main Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard (optional)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese

Seasonings

• Salt
• Black pepper
• Dry mustard (optional)
• Garlic powder (optional)
• Paprika (optional, for topping)

Optional Toppings

• Bacon, cooked and crumbled
• Sautéed mushrooms
• Roasted cherry tomatoes
• Spinach, wilted
• Cream or heavy cream (for extra richness)

Instructions

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large pot, melt butter over medium heat. Add onion and cook until softened. Add garlic and cook for an additional 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, then add cheeses, salt, pepper, and dry mustard (if using). Stir until cheese is melted and sauce is smooth.
3. Combine pasta and cheese sauce: Add cooked pasta to cheese sauce and stir to combine. Transfer to a greased 9×13-inch baking dish.
4. Prepare topping: In a small bowl, mix together panko breadcrumbs, grated Parmesan cheese, and a pinch of paprika (if using).
5. Bake: Sprinkle breadcrumb mixture evenly over the top of the pasta. Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly.

Notes

• Chef tip: For a healthier version, use whole wheat pasta and add vegetables like spinach or broccoli.
• Best substitution: Substitute the cheeses with a combination of your favorites, or use a pre-made cheese blend.
• Make-ahead: This recipe can be made ahead and frozen. See storage notes for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk. If it's too thin, cook it a bit longer to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked mac and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
• Make ahead: Assemble the mac and cheese in the baking dish, but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed.

Nutrition Per Serving

• Calories: 600
• Protein: 28g
• Fat: 30g
• Carbs: 55g
• Fiber: 2g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 18g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Macaroni and Cheese FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Macaroni and Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!