Name: Creamy Homemade 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; 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika (smoked paprika recommended); 4 cups shredded medium cheddar cheese, divided; 2 cups shredded Gruyere cheese, divided; Olive oil, for drizzling pasta

If you’re searching for the ultimate comfort food, look no further than this Creamy Homemade Baked Mac and Cheese. This recipe is rich, cheesy, and lusciously creamy, with three layers of cheese and just the right touch of seasoning. It’s a tried-and-true family favorite that always brings everyone to the table—kids and grownups alike. Whether you’re hosting a holiday gathering, a weeknight dinner, or simply craving something warm and nostalgic, Creamy Homemade Baked Mac and Cheese is guaranteed to leave a lasting impression and a lot of happy taste buds.

Creamy Homemade Baked Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is in its simplicity—the ingredients are easy to find, but each brings something vital to the final flavor and luscious texture. Every item below plays an important role, from the gooey cheese to the golden topping, so don’t skimp on the good stuff!

Elbow pasta: The classic shape catches all the creamy sauce in its curves—cook it just under al dente for a perfect bite after baking.
Unsalted butter: Provides a rich, mellow base for the roux and deepens the overall flavor.
All-purpose flour: Essential for thickening the luscious cheese sauce without any lumps.
Whole milk: Gives body and just the right dairy notes for that perfect creaminess.
Half and half: Adds extra decadence and makes the sauce ultra-silky and smooth—don’t be tempted to swap for a leaner option!
Shredded medium cheddar cheese: Classic for sharp, bold taste and gorgeous melt—always shred your own for best results.
Shredded Gruyere cheese: Its nutty flavor and supreme meltability elevate every bite above ordinary mac and cheese.
Salt: Balances out the richness of the cheese and enhances all the flavors.
Black pepper: Just the right amount of gentle heat and complexity.
Smoked paprika: Our favorite! It brings a subtle smokiness and a pop of color to the dish (or use classic or spicy paprika for a twist).

How to Make Creamy Homemade Baked Mac and Cheese

Step 1: Prep Your Baking Dish and Cook the Pasta

Preheat your oven to 325 degrees F and generously grease a 3-quart or 9×13-inch baking dish to prevent any sticky situations later. Bring a big pot of salted water to a boil, then add the dried elbow pasta. Cook it for just one minute less than the package directions for al dente—the pasta will finish cooking in the oven and absorb all that dreamy sauce. Once drained, drizzle with a tiny bit of olive oil and gently toss to keep the noodles from sticking together.

Step 2: Shred and Divide Your Cheeses

This step might feel a little extra, but it’s totally worth it: grab blocks of medium cheddar and Gruyere and shred them yourself. Pre-shredded cheese just doesn’t melt the same way and can leave your sauce a bit grainy. Mix the cheeses together, then divide into three piles—about 3 cups for the sauce, 1½ cups for the middle layer, and 1½ cups for the glorious, bubbly topping.

Step 3: Make the Roux and Start the Sauce

Melt the butter in a large saucepan over medium heat, then sprinkle in the flour and whisk the two together until you have a paste that resembles damp sand. Let it cook for about a minute, whisking often. Slowly pour in about 2 cups of the half and half while whisking like a champ—this makes for a super-smooth base. Then gradually add the rest of the half and half plus all the whole milk, still whisking, until you have a luscious, creamy roux.

Step 4: Thicken and Flavor the Sauce

Continue cooking the sauce over medium heat, stirring frequently, until it thickens to a texture that’s almost like a semi-thinned condensed soup. Remove it from the heat, then season with salt, pepper, and your smoky paprika. Now, add in 1½ cups of the shredded cheese blend, stirring until it’s completely melted and incorporated. Repeat with another 1½ cups, and stir until the sauce is totally smooth.

Step 5: Mix Pasta and Sauce

In a really big bowl, combine your drained pasta with every last drop of that cheesy sauce. Mix gently but thoroughly, so every piece is evenly coated. If you’re tempted to sneak a taste, no one will blame you—this is when the magic really starts.

Step 6: Layer and Assemble

Pour half of the creamy macaroni and cheese mixture into the prepared baking dish. Sprinkle on 1½ cups of the reserved cheeses for extra gooeyness. Spoon the rest of the pasta on top, then finish with the remaining 1½ cups of cheese, covering the whole top for that signature golden crust.

Step 7: Bake to Golden Perfection

Slide the dish into your preheated oven and bake for about 15 minutes, just until the cheese is gloriously melted, bubbly, and a little golden brown on top. If you love an even crunchier, more golden layer, crank the heat to 350 or 375 degrees and bake for a bit longer, finishing with a quick broil for maximum crunch.

How to Serve Creamy Homemade Baked Mac and Cheese

Garnishes

The finishing touch can take your Creamy Homemade Baked Mac and Cheese from delicious to memorable. A sprinkle of fresh chopped parsley brings a pop of color and freshness. You can also dust the top with a little extra smoked paprika for drama and a subtle smoky kick. Crumbled crispy bacon or buttery toasted breadcrumbs are also delightful additions if you want to get fancy.

Side Dishes

This dish shines as a main for cozy dinners but also makes an outstanding side. Pair it with bright, crunchy salads—think arugula or kale with a zippy vinaigrette—or roasted veggies, like broccoli or Brussels sprouts, to balance the richness. For a classic comfort food spread, serve alongside fried chicken, pulled pork, or a juicy steak.

Creative Ways to Present

For a fun twist, bake your Creamy Homemade Baked Mac and Cheese in individual ramekins or muffin tins for easy, grab-and-go servings at parties. Or, serve it in a deep, cast-iron skillet right at the table for that rustic, down-home feel. You can even add mix-ins like caramelized onions, sun-dried tomatoes, or sautéed mushrooms for a gourmet upgrade.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3–4 days. This Creamy Homemade Baked Mac and Cheese tends to thicken as it chills, but the flavor only deepens, making next-day lunches an absolute treat.

Freezing

You can absolutely freeze Creamy Homemade Baked Mac and Cheese! To do so, assemble it (but don’t bake) and let it cool completely. Wrap the dish tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight, then bake as usual—just expect to add a little extra time and cover with foil if the top is browning too fast.

Reheating

For best results, reheat individual portions in the microwave with a splash of milk to revive the creaminess. For larger portions, cover and warm in a 325-degree oven until hot throughout. Stir halfway through to promote even heating. If the sauce is extra thick, a drizzle of milk or half-and-half whisked in before reheating works like a charm.

FAQs

Can I use different types of cheese?

Absolutely! While cheddar and Gruyere make the magic happen in the classic recipe, you can mix and match with Colby, Monterey Jack, Havarti, Fontina, or even a little mozzarella for stretch. For a real showstopper, try the five-cheese variation suggested in the chef tips—your guests will be in cheese heaven.

How do I keep my mac and cheese sauce from getting grainy?

The key to silky smooth cheese sauce is to use freshly shredded cheese (not pre-shredded), let your roux cook for a full minute, and melt the cheese off the heat so it doesn’t seize up or separate. Adding cheese in stages and whisking gently ensures a gorgeous, creamy sauce every time.

Can I make Creamy Homemade Baked Mac and Cheese ahead of time?

Yes, you can! Just assemble the dish up to the baking point, cool, and store covered in the fridge for up to 2 days. When you’re ready to serve, let it come to room temperature for about 30 minutes, then bake as directed, adding extra time if needed to heat through and get that cheese bubbling again.

What’s the best pasta shape to use?

Classic elbows are tough to beat since they hold onto every drop of creamy sauce, but you can branch out! Cavatappi, shells, or penne all work if you like a little variety. Just be sure not to overcook the pasta during boiling since it will soften more in the oven.

Can I add protein or veggies?

Definitely! Fold in cooked chicken, ham, or crispy bacon for extra substance, or stir in blanched broccoli, peas, or roasted tomatoes to sneak in some veggies. Just keep the add-ins to 1–2 cups total so you don’t overwhelm that beautiful balance of pasta, sauce, and cheese.

Final Thoughts

If ever there was a dish worth sharing, it’s Creamy Homemade Baked Mac and Cheese. Whether you’re cooking for a crowd or just needing a night of cozy, cheesy decadence, this recipe simply never fails to delight. Give it a try, make it your own, and watch as every spoonful disappears. You’re about to discover why it’s a forever favorite in so many kitchens!