Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese is the ultimate comfort food, ready in just 30 minutes. After making this many times, I discovered the trick to the creamiest sauce is using a roux and a blend of cheeses. The result is a golden, bubbly top with a creamy, melty interior. Try it with my Baked Potato Soup for a complete meal. If you love recipes like this, you’ll also enjoy Baked Potato Soup and Easy Breakfast Enchiladas.

What You'll Need for Creamy Baked Macaroni and Cheese

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb elbow macaroni
• 4 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• Salt
• Black pepper
• Dry mustard
• Paprika
• Optional: Breadcrumbs
• Optional: Crispy bacon
• Optional: Chopped fresh parsley

How to Make Creamy Baked Macaroni and Cheese

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make roux: Melt butter in a large saucepan over medium heat. Add onion and garlic, cooking until softened. Stir in flour and cook for 1-2 minutes.
3. Add milk: Gradually whisk in milk, cooking until the mixture thickens, about 5 minutes.
4. Add cheese: Stir in shredded cheeses until melted and smooth. Season with salt, pepper, dry mustard, and paprika.
5. Combine: Combine cooked pasta and cheese sauce in a large bowl. Transfer to a greased 9×13-inch baking dish.
6. Bake: Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly. Let rest for 5 minutes before serving.

Storing & Reheating Creamy Baked Macaroni and Cheese

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the casserole up to 1 day ahead. Store in the fridge, then bake as directed.

Freezing Creamy Baked Macaroni and Cheese

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add 1/4 tsp cayenne pepper to the cheese sauce.
• Best substitution: Substitute the milk with heavy cream for an extra creamy sauce.
• Make-ahead: This recipe can be assembled ahead of time and refrigerated for up to 1 day before baking.
• Scaling: This recipe can be doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add a little more milk and stir until smooth.

Creamy Baked Macaroni and Cheese

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

6 servings

Ingredients

Main Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1/2 tsp paprika

Seasonings

• Salt
• Black pepper
• Dry mustard
• Paprika

Optional Toppings

• Breadcrumbs
• Crispy bacon
• Chopped fresh parsley

Instructions

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make roux: Melt butter in a large saucepan over medium heat. Add onion and garlic, cooking until softened. Stir in flour and cook for 1-2 minutes.
3. Add milk: Gradually whisk in milk, cooking until the mixture thickens, about 5 minutes.
4. Add cheese: Stir in shredded cheeses until melted and smooth. Season with salt, pepper, dry mustard, and paprika.
5. Combine: Combine cooked pasta and cheese sauce in a large bowl. Transfer to a greased 9×13-inch baking dish.
6. Bake: Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly. Let rest for 5 minutes before serving.

Notes

• Chef tip: For a spicy kick, add 1/4 tsp cayenne pepper to the cheese sauce.
• Best substitution: Substitute the milk with heavy cream for an extra creamy sauce.
• Make-ahead: This recipe can be assembled ahead of time and refrigerated for up to 1 day before baking.
• Scaling: This recipe can be doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add a little more milk and stir until smooth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Prepare the casserole up to 1 day ahead. Store in the fridge, then bake as directed.

Nutrition Per Serving

• Calories: 650
• Protein: 28g
• Fat: 32g
• Carbs: 65g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1100mg
• Cholesterol: 105mg
• Sat. Fat: 19g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Macaroni and Cheese FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Macaroni and Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!