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; 4 cups shredded medium cheddar cheese (divided, measured after shredding); 2 cups shredded Gruyere cheese (divided, measured after shredding); 1/2 cup unsalted butter; 1/2 cup all purpose flour; 1 1/2 cups whole milk; 2 1/2 cups half and half; 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika (smoked paprika preferred); Olive oil (a drizzle to prevent pasta sticking)

There’s something truly comforting about a golden, bubbly casserole fresh from the oven, and this Creamy Baked Mac and Cheese Recipe hits that spot every single time. It’s rich, velvety, and layered with a blend of cheeses that create that perfect balance of gooey and crispy. Trust me, once you try it, it’ll become an instant favorite in your home too.

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 made quite a few mac and cheese recipes over the years, but this one stands out because of its perfect creamy texture and layered cheesy goodness. Every bite melts in your mouth while still having that satisfying baked crust on top – a heavenly combo!

Super creamy texture: Thanks to the mix of whole milk and half and half, the sauce is luxuriously smooth but not too heavy.
Cheese blend: Using both sharp cheddar and nutty Gruyere gives the dish complexity and depth of flavor.
Three cheese layers: Separating cheese amounts between sauce, inside, and topping ensures maximum melt and crunch balance.
Kid and adult approved: This recipe has consistently been a crowd-pleaser at family dinners and potlucks.

A close-up view of a white plate filled with a thick layer of creamy macaroni and cheese, topped with a golden brown, slightly crispy cheesy crust. The cheese layer on top has patches of light brown where it is toasted, showing bubbly melted cheese beneath. A wooden spoon, held by a woman's hand, is scooping a portion, revealing soft pasta coated with smooth, bright yellow and white melted cheese underneath the browned surface. The surface beneath the plate is a white marbled texture. 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 key role – from the pasta shape to the specific cheeses – ensuring a balanced, flavorful dish. Here are some tips to help you shop smarter and prep better.

Flat lay of dried elbow pasta arranged neatly, a stick of unsalted butter resting on a white ceramic plate, a small white bowl filled with all purpose flour, a small white bowl with whole milk, a small white bowl holding half and half cream, a generous pile of shredded medium cheddar cheese on a white ceramic dish, a separate pile of shredded Gruyere cheese on another white ceramic plate, a small white bowl containing salt, a small white bowl with black pepper, a small white bowl filled with smoked paprika, all 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: Its hollow shape holds onto the cheesy sauce just right, making each bite wonderfully saucy.
Unsalted Butter: Starting with unsalted keeps your control over the saltiness, so you don’t end up with an overly salty dish.
All Purpose Flour: This thickens the sauce into that silky béchamel base that is crucial for creamy mac and cheese.
Whole Milk: Adds richness without making the sauce too heavy or greasy.
Half and Half: The secret star for creaminess—combining it with milk gives a velvety texture you can’t achieve with milk alone.
Cheddar Cheese: Sharpness and classic mac and cheese flavor, providing that cheesy punch everyone expects.
Gruyere Cheese: Melts smoothly and adds a subtle nuttiness that elevates the dish instantly.
Salt & Black Pepper: Essential seasonings that bring out all the flavors.
Paprika: I love smoked paprika here for a little warmth and color, but plain works fine too.

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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

One of the things I love most about this Creamy Baked Mac and Cheese Recipe is how easy it is to customize. Whether you like it spicy, loaded with extras, or a bit lighter, there are plenty of ways to make it uniquely yours.

Variation: I sometimes add a handful of cooked bacon bits for a smoky crunch that my family adores.
Dietary swap: Use a mix of lactose-free milk and cheeses if you want a dairy-friendly version — just expect a slight texture change.
Veggie boost: Stir in steamed broccoli or peas before baking for a tasty veggie addition that still keeps it creamy.
Spicy kick: Add a pinch of cayenne pepper or diced jalapeños to the sauce for some heat without overpowering the cheese.

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

Step 1: Prep and cook the pasta perfectly

Boil your pasta salted water but remember to cook it just one minute less than the package suggests for al dente. This way, it won't get mushy in the oven later. Once drained, I toss it in a little olive oil so it doesn’t stick while you make the sauce.

Step 2: Shred and separate the cheeses

I like to shred my cheddar and Gruyere myself for maximum melt and fresh flavor. Then, divide the cheese into three piles—this layering trick makes the mac and cheese ooze cheesy goodness throughout.

Step 3: Make the creamy cheese sauce (béchamel)

Melt butter, then whisk in flour until it resembles wet sand. Slowly add half and half and milk while whisking, making sure the mixture stays smooth. Patience here pays off—the sauce should thicken until it’s almost like a loose pudding. Then stir in the spices and most of your cheese, letting it melt fully to create that luscious sauce.

Step 4: Assemble and bake your creamy masterpiece

Mix the pasta into the cheese sauce until every piece is coated, then layer half of it in your baking dish. Add some cheese from your reserved piles, top with the rest of the pasta, and finish with cheese on top. Bake at 325°F for 15 minutes until bubbling and golden brown.

Top Tip

From my experience making this Creamy Baked Mac and Cheese Recipe, a few simple tricks make all the difference between good and unforgettable.

Pre-shred your cheese: It melts faster and more evenly when shredded freshly—skip the blocks of cheese in the sauce.
Don’t overcook pasta: Slightly undercooked pasta prevents a mushy bake later; texture matters!
Whisk constantly: When adding milk and half and half to the roux, whisking prevents lumps and ensures smooth sauce.
Layer cheese thoughtfully: Dividing your cheese adds that perfect melty inside and golden crisp on top.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese - Serving Suggestion

Garnishes

I love sprinkling a bit of fresh chopped parsley or chives on top right before serving—it brightens the richness and adds a pop of color. Sometimes a dash of extra smoked paprika on the top crust amps up the smoky vibe.

Side Dishes

This mac and cheese pairs beautifully with crisp green salads, roasted veggies like asparagus or Brussels sprouts, or even some tangy coleslaw to cut through the creamy richness.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with crunchy panko and broiled briefly for an extra golden crust. It makes it feel that much more festive and perfectly portioned.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover the leftovers tightly with foil or plastic wrap and store in the fridge for up to 3 days. Before reheating, I let it come to near room temperature to help it heat evenly.

Freezing

This recipe freezes great! I portion it into airtight containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to maintain the creamy texture.

Reheating

To reheat, I cover the dish with foil and warm it gently at 325°F until heated through. Adding a splash of milk before reheating helps revive creaminess. Avoid microwaving if possible to prevent a rubbery texture.

Frequently Asked Questions:

Can I use different kinds of cheese in this recipe?

Absolutely! While the cheddar and Gruyere combo gives that classic creamy and nutty flavor, you can experiment with Monterey Jack, Fontina, or even mozzarella for a different twist. Just keep in mind how well the cheese melts to maintain gooey texture.

What’s the secret to making the sauce not lumpy?

The key is to slowly whisk in the milk and half and half into the roux while it's warm, and whisk constantly. Avoid adding the liquid too quickly and keep stirring to prevent any lumps from forming.

Can I make this recipe ahead of time?

Yes! You can assemble the mac and cheese up to the baking step, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.

What’s the best pasta to use for baked mac and cheese?

Elbow macaroni is classic and works perfectly because its shape traps the cheese sauce well. However, other short pasta like shells, cavatappi, or penne can also be used depending on your preference. Just make sure to cook them al dente.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe feels like a warm hug in food form, and sharing it with family and friends never gets old. I hope you enjoy making it as much as I do—it’s one of those dishes that bring smiles and comfort in every forkful. So go ahead, get cozy in your kitchen, and treat yourself to a homemade classic that’s truly worth every cheesy bite.