There’s something almost poetic about a spoonful of creamy baked macaroni, the way the cheese stretches, the buttery crumbs crackle, and the warmth just settles you right down. This is that kind of recipe: nostalgic, cozy, and quietly decadent. Whether it’s a lazy Sunday dinner, a holiday side, or that midweek pick-me-up you didn’t know you needed, this baked mac and cheese recipe hits every note of comfort.
Ingredients for Creamy Baked Macaroni
For the Pasta & Sauce:
- 1 lb elbow macaroni (or any short pasta)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups whole milk
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
Optional Add-Ins:
- Crumbled bacon
- Finely chopped parsley
- Dash of cayenne or smoked paprika for extra depth
Step-by-Step Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni just until al dente — it will finish cooking in the oven. Drain and set aside. - Make the Roux:
In a large saucepan, melt 4 tablespoons butter over medium heat. Add ¼ cup flour and whisk constantly for 1–2 minutes until the mixture turns lightly golden and smells nutty. - Add the Dairy:
Slowly pour in milk and cream, whisking the whole time to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens — about 3–5 minutes. - Flavor the Sauce:
Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. - Add the Cheese:
Lower the heat, then add cheddar, mozzarella, and Parmesan, one handful at a time, whisking until melted and silky smooth. - Combine with Pasta:
Add the cooked macaroni into the sauce and stir until every piece is coated in cheesy goodness. - Top and Bake:
Pour the mac and cheese into your prepared dish. In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the top. - Bake:
Bake for 20–25 minutes, until the top is golden and bubbly. Let it rest for 5 minutes before serving — the sauce thickens beautifully as it sits.
Tips & Tricks for Perfect Baked Macaroni
- Use block cheese, not pre-shredded — it melts smoother.
- Don’t overbake. A slightly creamy center beats a dry casserole any day.
- Add crunch creatively: Mix crushed Ritz crackers or toasted breadcrumbs for a more rustic finish.
- For a smoky kick: Stir in a pinch of paprika or a few drops of liquid smoke.
Substitutions and Variations
- Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs.
- Vegan Version: Substitute plant-based butter, oat milk, and vegan cheese shreds.
- Protein Boost: Add shredded rotisserie chicken, diced ham, or lobster chunks for an elevated twist.
- Spice Lovers: Stir in diced jalapeños or a sprinkle of chili flakes.
Frequently Asked Questions
Can I make baked macaroni ahead of time?
Yes! Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Bake 10–15 minutes longer when ready to serve.
Can I freeze leftovers?
Absolutely. Store in airtight containers for up to 2 months. Thaw in the fridge overnight, then reheat in the oven with a splash of milk to revive the creaminess.
What’s the best cheese combination?
Sharp cheddar gives flavor, mozzarella adds stretch, and Parmesan brings saltiness. For bolder taste, try Gruyère or smoked gouda.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | 26 g |
| Carbohydrates | 42 g |
| Fat | 28 g |
| Saturated Fat | 17 g |
| Fiber | 2 g |
| Sodium | 720 mg |
(Values are approximate and may vary by ingredients.)
There’s a reason baked macaroni has stood the test of time, it’s simple, nostalgic, and irresistibly satisfying. This version delivers that perfect contrast between creamy and crispy, humble and indulgent. So go ahead, scoop it, savor it, and share it.
If you try this recipe, leave a comment or a rating below — your kitchen stories make this recipe community come alive.
Creamy and Cheesy Baked Macaroni Recipe | Ultimate Comfort Food
Ingredients
For the Pasta & Sauce:
- 1 lb elbow macaroni (or any short pasta)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups whole milk
- ½ cup heavy cream
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
Optional Add-Ins:
- Crumbled bacon
- Finely chopped parsley
- Dash of cayenne or smoked paprika for extra depth
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni just until al dente — it will finish cooking in the oven. Drain and set aside.
- Make the Roux: In a large saucepan, melt 4 tablespoons butter over medium heat. Add ¼ cup flour and whisk constantly for 1–2 minutes until the mixture turns lightly golden and smells nutty.
- Add the Dairy: Slowly pour in milk and cream, whisking the whole time to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens — about 3–5 minutes.
- Flavor the Sauce: Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Add the Cheese: Lower the heat, then add cheddar, mozzarella, and Parmesan, one handful at a time, whisking until melted and silky smooth.
- Combine with Pasta: Add the cooked macaroni into the sauce and stir until every piece is coated in cheesy goodness.
- Top and Bake :Pour the mac and cheese into your prepared dish. In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the top.
- Bake: Bake for 20–25 minutes, until the top is golden and bubbly. Let it rest for 5 minutes before serving — the sauce thickens beautifully as it sits.