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 truly comforting about a golden, bubbling dish of mac and cheese, and this Creamy Baked Mac and Cheese Recipe delivers it in the most luscious, velvety way possible. Creamy, cheesy, and perfectly baked—it’s the kind of meal you’ll happily make over and over again.

A close-up image of creamy macaroni and cheese served in a white bowl, filled with soft, short, curly macaroni pasta fully coated in a thick, pale yellow cheese sauce with a few specks of black pepper visible. A woman’s hand holds a fork lifting a portion of the cheesy pasta, with melted cheese stretching from the bowl to the fork. The bowl sits on a white marbled surface with a blurred soft purple and light grey 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’m a sucker for mac and cheese, but I wanted something beyond the usual, quick stovetop version. This Creamy Baked Mac and Cheese Recipe hits all the right notes: a rich cheese sauce, a crispy golden topping, and a texture that’s just right—entrancingly creamy inside with a gentle crust on top.

Decadently Creamy: The blend of half and half with whole milk creates an irresistibly smooth sauce that's not too heavy.
Cheese Blend Magic: Combining cheddar and Gruyere gives it a sharp yet nutty flavor that elevates the dish beyond basic mac and cheese.
Layered Texture: Adding cheese between pasta layers ensures every bite is packed with melty goodness.
Simple Yet Impressive: With just a handful of ingredients and easy steps, you get something that tastes like a gourmet dish.

The image shows a close-up of a white bowl filled with baked cheesy potatoes. The dish has multiple layers, with the top layer being melted cheese in golden yellow and light brown colors, with some crispy browned spots. Underneath, the potatoes are soft and creamy, covered in a white sauce that looks smooth and rich. A wooden spoon held by a woman's hand is scooping out a portion, lifting some of the cheesy sauce and potatoes, showing the gooey texture inside. The bowl sits on a white marbled surface, and the overall photo has warm lighting that highlights the melted cheese texture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Baked Mac and Cheese Recipe plays a crucial part in building its richness and balance. Plus, I’ve got a couple of little tricks to keep things extra smooth and flavorful.

Flat lay of dried elbow pasta scattered beside a small pile of unsalted butter, a small mound of all purpose flour, a small white ceramic bowl filled with whole milk, another small white ceramic bowl holding half and half cream, a heaping pile of shredded medium cheddar cheese blending softly into a separate pile of shredded Gruyere cheese, white ceramic bowls containing coarse salt, freshly ground black pepper, and smoked paprika, all arranged with perfect symmetry and balanced proportions, 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

Elbow Pasta: The classic choice for mac and cheese—it holds sauce beautifully and has that perfect bite.
Unsalted Butter: Gives the roux a rich base without overpowering the cheese flavors.
All-Purpose Flour: Thickens the sauce just right when combined with butter to make a roux.
Whole Milk: Adds creaminess and depth; I like its natural fat content for smooth texture.
Half and Half: This is where the real creaminess comes from—using half and half instead of all milk makes a difference I’ve fallen in love with.
Medium Cheddar Cheese: The star cheese for that quintessential sharp, cheesy flavor that mac and cheese needs.
Gruyere Cheese: I love adding Gruyere for its nutty complexity and smooth meltability, which complements the cheddar perfectly.
Salt: Enhances all the flavors in the dish, so don’t skip or skimp here.
Black Pepper: Adds a subtle kick that wakes up the cheese sauce.
Paprika: I prefer smoked paprika for a gentle depth and warmth—sprinkle it in to elevate your mac.

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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

While I love this mac and cheese as is, I’m all about making recipes feel personal. Don’t hesitate to tweak the cheese mix or add-ins to match what you enjoy most or have on hand.

Variation: Once, I swapped out half the cheddar for sharp white cheddar and added a teaspoon of Dijon mustard to the sauce—it gave it an unexpectedly delicious tang that everyone loved!
Veggie Boost: Stir in steamed broccoli or roasted cauliflower for some sneaky veggies disguised in cheesy goodness.
Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños if you like a little heat.
Gluten-Free: Use gluten-free flour and pasta to keep it safe but still creamy and satisfying.

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

Step 1: Get your water boiling and pasta ready

Start by bringing a large pot of salted water to a rolling boil. I always add a generous pinch of salt—it seasons the pasta from the inside out. When the water bubbles, toss in your elbow pasta and cook for one minute less than the package suggests, so it’s perfectly al dente and won’t overcook in the oven. Drain, then drizzle a little olive oil over the pasta to keep it from sticking. Voilà—pasta is ready!

Step 2: Shred and separate your cheeses

I find it much easier and faster to grab pre-shredded cheese from the store, but shredding it fresh at home makes the cheese melt smoother and taste fresher. Mix the cheddar and Gruyere together, then divide into three portions: 3 cups for the sauce, 1 ½ cups for layering in the pasta, and the remaining 1 ½ cups for a melty golden topping.

Step 3: Make the roux and build the sauce

Melt the butter in a large saucepan over medium heat. Sprinkle in the flour, whisking constantly—you want a sandy, paste-like mixture. Let this cook for about a minute to get rid of the raw flour taste. Then, very slowly pour in about two cups of the half and half, whisking the entire time so you get a smooth, lump-free mixture. Follow with the remaining half and half and the whole milk, continuing to whisk. Keep stirring frequently to build a thick, velvety sauce that’s almost like a smooth condensed soup. This process takes some patience but trust me, it’s worth it!

Step 4: Melt in your seasoning and cheese

Once your sauce is thick and glorious, remove it from the heat. Stir in the salt, pepper, and paprika, then gradually add the first 1 ½ cups of the cheese blend, stirring until melted. Next, fold in another 1 ½ cups of cheese so your sauce is silky smooth and extra flavorful.

Step 5: Layer, top, and bake

In a big mixing bowl, combine the drained pasta with your luscious cheese sauce until every nook and cranny is coated. Pour half the mixture into your greased baking dish, then sprinkle with 1 ½ cups of the reserved shredded cheese. Layer the remaining pasta mixture over top, then finish with the last 1 ½ cups of shredded cheese to ensure a bubbly, golden crust. Bake at 325°F for about 15 minutes, or until bubbly and lightly golden on top. Keep an eye on it near the end—you want that beautiful crust without burning.

Top Tip

I’ve made this Creamy Baked Mac and Cheese Recipe countless times, and a few little tricks have helped me get it just right every time. Here are my best tips for you:

Half and Half Hack: Don’t skip the half and half—it’s the secret to that ultra-creamy texture without being too heavy or greasy.
Whisk Like You Mean It: When making the roux and adding dairy, slow and steady whisking prevents lumps and keeps the sauce silky smooth.
Cheese Freshness: Shred your own cheese when possible—it melts better and tastes fresher, making all the difference.
Don’t Overcook Pasta: Cook one minute less than al dente because the pasta will finish cooking in the oven, preventing mushy noodles.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of freshly chopped parsley or chives—adds a pop of color and a fresh hint without overpowering that rich cheese flavor. Sometimes, I sprinkle extra paprika on top for a beautiful finish and subtle smoky aroma.

Side Dishes

This dish pairs beautifully with a crisp green salad, roasted vegetables like Brussels sprouts or asparagus, or even some garlicky sautéed greens. I love balancing the richness of mac and cheese with a light, tangy side to keep dinner feeling just right.

Creative Ways to Present

For special occasions, I’ve baked individual servings in ramekins for personal cheesy casseroles. It’s fun to sprinkle breadcrumbs on top for extra crunch or add caramelized onions between layers for a savory twist that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover mac and cheese in an airtight container in the fridge and it keeps well for up to 3-4 days. When ready to eat, I find reheating in the oven or microwave with a splash of milk brings back the creamy texture nicely.

Freezing

This recipe freezes surprisingly well. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Freeze for up to 2 months, though I recommend enjoying it sooner for best flavor and texture.

Reheating

To reheat, I cover the mac and cheese with foil and warm it in the oven at 350°F for about 20 minutes, adding a drizzle of milk if it seems dry. This keeps it creamy and prevents the topping from burning. You can also reheat smaller portions in the microwave, stirring halfway through.

Frequently Asked Questions:

Can I use different types of cheese for this Creamy Baked Mac and Cheese Recipe?

Absolutely! While cheddar and Gruyere make an amazing combo, you can experiment with Monterey Jack, Fontina, or even smoked cheeses. Just make sure to use cheeses that melt well for that creamy texture.

What’s the best way to prevent my mac and cheese from becoming watery?

Make sure not to overcook the pasta; it will continue cooking in the oven. Also, ensure your cheese sauce is thick enough before mixing with the pasta. Using cheese with good melting properties and draining pasta thoroughly helps too.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend for the roux, and use gluten-free pasta to accommodate gluten sensitivities without sacrificing creaminess. Just take care to whisk well to avoid clumps.

How do I get a crispy topping on my baked mac and cheese?

The secret is layering shredded cheese on top and baking until bubbly and golden. You can also sprinkle panko breadcrumbs mixed with a little melted butter over the cheese for extra crunch and texture before baking.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe has become a go-to comfort food in my home—it’s simple enough for a weeknight but impressive enough to serve guests. I hope you enjoy making it as much as I do, and that it brings cozy, cheesy happiness to your table just like it has to mine. Trust me, once you try it, it’ll be your new favorite forever.