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 is preferred)

There’s something truly comforting about the rich, velvety texture and golden crust of a Creamy Baked Mac and Cheese Recipe. It’s one of those dishes that brings warmth and joy to the table every single time, making it totally worth the effort.

A white bowl filled with creamy macaroni and cheese showing two main layers: a base of small elbow macaroni noodles in a smooth pale yellow cheese sauce peppered lightly with black specks. The surface is shiny and slightly stringy cheese stretches from the fork lifted by a woman's hand. The background is blurred but reveals a white marbled surface and soft fabrics in deep purple and light blue. 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

Honestly, this Creamy Baked Mac and Cheese Recipe has been a total game changer in my kitchen. It’s not just any mac and cheese — it’s got that perfect balance of creamy sauce and cheesy, browned topping that’s irresistibly satisfying.

Ultimate Creaminess: The combination of whole milk and half-and-half creates a sauce that’s beautifully smooth and luscious.
Cheese Blend Magic: A mix of sharp cheddar and nutty Gruyere adds depth and complexity to every bite.
Layers of Texture: Layering some cheese inside the dish and topping it before baking gives you gooey, melty goodness and a crisp, golden crust.
Family-Friendly and Crowd-Pleasing: It’s always a hit with kids and adults alike — aka the ultimate comfort food win!

The image shows a close-up of a creamy baked dish with melted cheese covering the top. The top layer is golden brown with spots of darker toasted cheese and smooth, melted white cheese mixed with orange cheese underneath. The texture looks soft and creamy with slightly browned edges. A wooden spoon is scooping a portion from the dish, showing the thick and cheesy inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in making this Creamy Baked Mac and Cheese Recipe so fantastic. From the pasta al dente for texture to the cheeses that blend beautifully, picking quality ingredients will definitely pay off.

Flat lay of dried elbow pasta piled neatly, a stick of unsalted butter, a small mound of all purpose flour on a white ceramic plate, whole brown eggs with clean shells, small white bowls containing whole milk and half and half cream, a small bowl of shredded medium cheddar cheese, a small bowl of shredded Gruyere cheese, a small white bowl with coarse salt, another small white bowl with black peppercorns, and a small white bowl with vibrant smoked paprika powder, all arranged in 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; its shape holds onto the creamy sauce perfectly without getting mushy.
Unsalted Butter: Creates a rich base for the roux and lets you control salt levels in the dish.
All Purpose Flour: Essential for thickening the sauce into that silky cheese bath your pasta loves.
Whole Milk: Adds creaminess and richness, lending body to the sauce.
Half and Half: Using half and half here is a chef’s trick for that full-bodied, velvety sauce — watch the notes below for my tips.
Cheddar Cheese: Medium cheddar brings sharpness and depth; make sure to shred it fresh for better melting.
Gruyere Cheese: Adds a subtle nutty sweetness and a smooth melt that elevates the flavor.
Salt, Black Pepper, Paprika: Simple seasonings that balance and enhance the cheese without overpowering it; smoky paprika is my go-to for a slight kick.

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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 is where things get fun — I love tweaking this recipe depending on what’s in my fridge or what mood I’m in. Feel free to experiment with cheeses, spices, or even add-ins that make it truly your own.

Variation: I often swap half the cheddar for pepper jack when I want a little spicy kick, and it never disappoints.
Dairy-Free Option: While this one is rich with dairy, you can try nut milks and vegan cheese blends for a dairy-free spin, but results will differ.
Protein Boost: Adding cooked bacon or pulled rotisserie chicken between layers gives a smoky, hearty twist that's a total crowd-pleaser.
Herb Infusion: Sometimes I sprinkle fresh thyme or chives on top before baking — it adds a fresh, earthy note to the richness.

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

Step 1: Perfect Pasta Prep

Start by bringing a large pot of salted water to a boil. When it's bubbling, add your elbow pasta but only cook it for 1 minute less than the package says — you want it just shy of al dente because it’ll cook more in the oven. Drain carefully, then toss it with a bit of olive oil so the noodles don’t stick together while you prepare the sauce.

Step 2: Shred and Sort Your Cheeses

While your water heats, shred both the cheddar and Gruyere and mix them together. Set aside in three portions: about 3 cups for the sauce, 1 ½ cups to layer inside the pasta, and 1 ½ cups reserved for the topping. Organizing this upfront really helps keep things smooth and stress-free when it’s time to assemble.

Step 3: Roux and Creamy Cheese Sauce Magic

Melt your butter in a large saucepan over medium heat. Sprinkle in the flour and whisk it into the butter to form a paste — it looks like wet sand here. Give it about a minute to cook off the raw flour taste, whisking often. Then, very slowly pour in about 2 cups of half and half while whisking constantly until smooth. Keep adding the rest of the half and half along with the whole milk gradually, whisking all the way to prevent lumps.

Keep stirring over medium heat until the sauce thickens to almost the thickness of condensed soup — smooth and luxurious. Take this off heat and mix in your salt, pepper, paprika, and the first 1 ½ cups of cheese. Stir until melted, then add another 1 ½ cups of cheese, keeping it silky and lump-free.

Step 4: Layer, Bake, and Enjoy

In a big bowl, combine the drained pasta with your creamy cheese sauce, stirring gently so every noodle gets coated. Pour half into your greased 9x13 baking dish, sprinkle with 1 ½ cups of cheese, then layer the rest of the pasta on top. Finish by sprinkling the remaining cheese over everything. Pop it into a 325°F oven for 15 minutes, or until bubbly with a lightly golden crust. You’ll be rewarded with that classic mac and cheese experience!

Top Tip

From countless attempts, I’ve learned a few tricks that really make this Creamy Baked Mac and Cheese Recipe shine — these small details save you from common pitfalls and amp up flavor.

Cheese Freshness: Always shred your own cheese, never use pre-shredded; it melts better and tastes fresher.
Slow Milk Addition: Pour your milk mixture in gradually while whisking to avoid lumps in your sauce.
Don’t Overcook Pasta: It’s tempting to cook it fully, but undercooking by a minute keeps your mac perfectly tender and not mushy after baking.
Smoked Paprika: Using smoked paprika instead of regular paprika adds a subtle warmth that makes the dish extra cozy.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese - Serving Suggestion

Garnishes

I love a sprinkle of fresh chopped parsley or chives on top just before serving to add a fresh pop of color and a slight herbal brightness that cuts through the richness. For some occasions, I’ll toss crispy fried onions atop for an extra crunch.

Side Dishes

This mac and cheese pairs beautifully with simple roasted veggies like Brussels sprouts or green beans, a crisp salad, or even barbecue favorites like pulled pork or grilled chicken for a well-rounded meal.

Creative Ways to Present

For holiday dinners, I’ve baked this mac and cheese in mini ramekins for individual portions, sprinkled with extra cheese and baked until golden. Guests love the personal touch, and it makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days and tastes great reheated if you’re mindful of moisture and gently warm it back up.

Freezing

I’ve frozen this recipe a few times with good result. Freeze it in a tightly sealed container and thaw overnight before reheating. The texture changes slightly, but it’s still delicious and convenient for busy days.

Reheating

For the best results, reheat leftovers covered in the oven at 350°F for about 20 minutes to revive the bubbly, melty texture. If using a microwave, add a splash of milk and cover loosely to keep it creamy.

Frequently Asked Questions:

Can I use different types of pasta in this recipe?

Absolutely! While elbow pasta is classic for mac and cheese, you can substitute with shells, cavatappi, or even penne. Just watch the cooking time so your pasta doesn’t get mushy after baking.

What’s the best way to get a crispy top on baked mac and cheese?

To get that coveted crispy, golden topping, make sure to top the dish with shredded cheese before baking and bake uncovered at a moderate temperature. For extra crunch, you can sprinkle breadcrumbs mixed with a little butter on top before baking.

Can I prepare the mac and cheese sauce ahead of time?

Yes, you can prepare the cheese sauce a day ahead and refrigerate it. When ready to bake, gently reheat the sauce while stirring, then combine with cooked pasta and bake as usual. This helps save time on busy days.

What’s the role of half and half in this recipe?

Half and half adds richness and creaminess without making the sauce too heavy or greasy. It balances the thickness from the flour and butter roux, ensuring a smooth, velvety cheese sauce that clings to the pasta perfectly.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe is one of those dishes I find myself returning to time and again. There’s just something about its nostalgic comfort combined with the gooey, cheesy goodness that makes it a real crowd-pleaser in my home. Give it a try—you’ll be amazed at how easy it is to make something feel so special in your own kitchen.