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

There's something irresistibly comforting about this Creamy Baked Mac and Cheese Recipe. It's got that perfect balance between gooey cheese and a golden baked crust that just invites you to dig right in. Trust me, making this from scratch is so worth it—you'll impress everyone at your table!

A white bowl filled with creamy macaroni and cheese, showing two layers: the bottom layer of tender, curly macaroni pasta is covered by a thick, pale yellow cheese sauce with a smooth and slightly glossy texture. The top layer has small bits of melted cheese stretching as a silver fork lifts a portion, creating thin, stringy cheese strands. Light specks of black pepper are scattered on top. The bowl rests on a white marbled surface, with a blurred 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

This Creamy Baked Mac and Cheese Recipe holds a special spot in my heart because it hits all the comfort food notes—creamy, cheesy, and with that irresistible baked topping. Plus, it’s so straightforward to make that you can whip it up any night of the week.

Rich and Creamy Texture: The blend of cheddar and Gruyere with half and half creates a luscious sauce that clings perfectly to every noodle.
Layered Cheese Goodness: Dividing cheese into three parts layers the flavor, giving bursts of melted cheese throughout.
Baked to Golden Perfection: That lightly browned, bubbly top adds just the right amount of texture and flair.
Family Approved: Kids and adults alike rave about this recipe—it's a guaranteed crowd-pleaser.

The image shows a close-up of a large serving of baked macaroni and cheese with a golden brown, bubbly cheese crust on top. The dish has two visible layers: the top layer is melted, browned cheese with some darker spots, while the bottom layer is a creamy mixture of pasta and cheese, slightly separated by the melted cheese on top. A woman's hand holding a wooden spoon is scooping a rounded portion of the macaroni and cheese, showing the thick and cheesy texture inside. The background is a white marble surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Baked Mac and Cheese Recipe plays a crucial role in achieving that rich, balanced flavor and texture. There's no mystery here—just solid, straightforward ingredients that combine beautifully.

Flat lay of dried elbow pasta scattered neatly beside a small mound of smooth unsalted butter, a small heap of fine all-purpose flour, a small white ceramic bowl filled with creamy whole milk, another small white bowl holding half and half cream, a generous pile of shredded medium cheddar cheese mixed with shredded Gruyere cheese, a small white bowl containing coarse salt crystals, a small white bowl with freshly ground black pepper, and a tiny white bowl filled with vibrant smoked paprika powder, all arranged with perfect symmetry 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

Elbow Pasta: Classic choice for mac and cheese; its shape holds onto the cheesy sauce like a charm.
Unsalted Butter: Adds richness without overpowering flavor; you control the salt levels better this way.
All-Purpose Flour: The key to thickening the sauce into that perfect creamy consistency.
Whole Milk and Half and Half: The combo gives creaminess without being too heavy; half and half really amps up the luxurious texture (more on that in my chef tips!).
Medium Cheddar Cheese: Sharp enough for flavor punch, melts nicely for that ooey-gooey feel.
Gruyere Cheese: Adds a nutty, slightly sweet dimension; balances the cheddar perfectly.
Salt, Black Pepper, and Paprika: Seasoning essentials that elevate the dish beyond just cheese and pasta; smoked paprika is my secret favorite for a subtle smoky touch.

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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

This recipe is a fantastic canvas for your own spin. I love throwing in some cooked bacon or swapping the cheddar for sharp white cheddar for a different bite. You can easily make it spicier or heartier—it's all about what you enjoy.

Variation: I once added a handful of cooked spinach and some paprika for a subtle smoky, earthy twist that my family surprisingly loved!
Dietary Modification: For a lighter option, swap half and half for whole milk, though it won’t be quite as rich—you'll still get plenty of cheesy goodness.
Seasonal Switch: Stir in some roasted butternut squash puree in fall for a sweet, creamy layer that blends beautifully.

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

Step 1: Prep Your Pasta Perfectly

Start by bringing a large pot of salted water to a roaring boil. When it’s bubbling, add the elbow pasta and cook it just shy of al dente—about a minute less than the package suggests. This way, it finishes cooking gently in the oven without getting mushy. Once drained, toss it with a little olive oil to keep the noodles from sticking together while you make your sauce.

Step 2: Shred and Separate the Cheese

While the water heats, shred your cheddar and Gruyere and mix them up well. Then divide into three piles: one for the sauce, one for layering inside, and one for the topping. I like this step because it helps distribute the cheesy flavor evenly. It’s a small thing but makes a huge difference once it’s baked.

Step 3: Make the Rich Cheese Sauce

Melt butter over medium heat, then whisk in the flour. It’ll look like wet sand—that’s exactly what you want. Cook it for about a minute to lose the raw flour taste, whisking often. Then pour in the half and half gradually while whisking constantly. Add in the whole milk too, and keep whisking on medium heat until that sauce thickens nicely—think thick but pourable like a slightly thinned condensed soup.

Take the sauce off the heat, stir in half the cheese for a melty base, then add the next batch, stirring till smooth and creamy.

Step 4: Assemble and Bake

Toss the cooked pasta with your luscious cheese sauce in a big bowl until everything’s coated. Pour half into a greased baking dish, sprinkle over a layer of cheese, then add the rest of the pasta, topping it off with the last of the cheese. Bake at 325°F for 15 minutes until it’s bubbly and just golden on top. That moment when you peek in and see that gorgeous crust forming? Pure joy.

Top Tip

Having played with baked mac and cheese recipes for years, I’ve learned a few small but mighty tips that help every time you make it:

Half and Half Combo: Using half and half instead of all milk is a game-changer—it keeps the sauce creamy but not too heavy or greasy.
Cheese Division: Splitting the cheese into three parts prevents one-note cheesiness and makes every bite exciting.
Don’t Overcook Pasta: Slightly undercooked pasta absorbs sauce better and doesn’t turn mushy after baking.
Watch the Bake Time: Fifteen minutes is just right for that golden top without drying out the creamy sauce underneath.

How to Serve Creamy Baked Mac and Cheese Recipe

baked mac and cheese - Serving Suggestion

Garnishes

I usually finish mine with a sprinkle of fresh chopped parsley—it adds a pop of color and a fresh note that cuts through the richness. Sometimes I’ll toss a light dusting of smoked paprika on top right before serving for that hint of smoky warmth.

Side Dishes

This mac and cheese pairs beautifully with something green and crisp. I love serving it alongside roasted broccoli or a simple green salad with a tangy vinaigrette. If I want something heartier, garlic green beans or sautéed mushrooms work brilliantly.

Creative Ways to Present

For holidays or dinner parties, I’ve baked individual portions in small ramekins. It makes for a cute presentation and everyone gets their own perfectly baked cheesy top. Another fun idea is adding a crunchy breadcrumb topping mixed with parmesan for extra texture and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover mac and cheese stored tightly in an airtight container lasts about 3-4 days in the fridge. I usually add a splash of milk when reheating to keep it creamy, because it thickens up quite a bit as it chills.

Freezing

I’ve found that freezing works great if you plan ahead—just let the baked mac cool completely, then freeze in individual portions or a big container. Thaw overnight in the fridge before reheating. The texture softens slightly but the flavor stays wonderful.

Reheating

Reheat leftovers gently in a covered dish in the oven at 325°F or in the microwave with a little milk stirred in. This helps restore the creamy texture without drying it out. I usually give it a good stir halfway through reheating to keep it even.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, you can swap in shells, cavatappi, or fusilli — these shapes hold the cheese sauce well too.

How do I avoid a grainy cheese sauce?

Make sure to use freshly shredded cheese rather than pre-shredded, which often contains anti-caking agents. Also, add cheese off the heat or over very low heat to prevent it from breaking.

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese and refrigerate it for up to 24 hours before baking. Just cover it tightly with foil so it doesn’t dry out and pop it straight into the oven when ready.

What’s the best cheese combination for baked mac and cheese?

A mix of sharp cheddar for tang and Gruyere for nuttiness is a classic combo that melts beautifully and adds depth to the flavor. Feel free to experiment with mozzarella or fontina for different textures.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe has been a lifelong favorite in my kitchen. It’s the kind of dish that brings people together—the kind of recipe you’ll want to make over and over again for cozy nights, celebrations, or just because. Once you try it, I know you’ll find yourself reaching for this one every time comfort food calls your name.