Baked and Creamy Macaroni and Cheese

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Macaroni and cheese is the ultimate comfort food, and over the years, I’ve tested and tweaked dozens of versions until I landed on this one: baked and creamy macaroni and cheese. It’s the kind of dish that instantly brings warmth to the table—creamy, cheesy, golden on top, and irresistibly rich inside. Whether it’s for Sunday dinner, a holiday side, or just a midweek craving, this recipe has become a staple in my kitchen.

What sets this version apart is the balance between gooey cheese sauce and a perfectly golden, baked crust. I love how the top gets that beautiful cheesy crisp while the inside stays rich and soft. And the best part? You can prep it ahead and bake it when you’re ready, making it ideal for busy days or gatherings.

Why You’ll Love This Baked and Creamy Macaroni and Cheese

It delivers that nostalgic flavor everyone craves but with an extra creamy texture that elevates the whole experience. The top bakes into a crisp, golden layer that seals in the soft, cheesy macaroni underneath. It’s incredibly satisfying, makes great leftovers, and is endlessly customizable.

What Kind of Cheese Should I Use?

A good mac and cheese is only as good as its cheese. I use a mix of sharp cheddar for bold flavor and Monterey Jack for creaminess. You could also blend in Gruyère, mozzarella, or even a hint of smoked gouda for extra depth. Pre-shredded cheese works in a pinch, but I prefer grating it fresh for that ultra-smooth melt.

Options for Substitutions

You can easily tailor this dish based on what you have on hand. Swap elbow macaroni with cavatappi or small shells for a twist in texture. Use plant-based milk and vegan cheese if you’re going dairy-free. For added protein, stir in cooked chicken or crumbled bacon. Gluten-free pasta works just as well if you’re avoiding gluten.

Ingredients for This Baked and Creamy Macaroni and Cheese

• Elbow macaroni: The classic pasta shape that holds onto the cheese sauce perfectly.
• Butter: Used to start the roux, adding a rich base flavor.
• All-purpose flour: Helps thicken the cheese sauce to that velvety texture.
• Whole milk: Adds creaminess without being too heavy.
• Heavy cream: Gives the sauce its luscious, rich body.
• Sharp cheddar cheese: Delivers bold, cheesy flavor.
• Monterey Jack cheese: Melts beautifully for that creamy consistency.
• Salt & pepper: Essential for seasoning the sauce just right.
• Ground mustard (optional): Adds subtle tang and depth.
• Paprika (optional): A sprinkle on top adds a gentle warmth and a hint of color.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente—about one minute less than the package instructions. Drain and set aside.

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Step 2: Make the Roux

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes until it forms a smooth paste. This is your thickening base.

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Step 3: Build the Cheese Sauce

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Let it simmer gently until it begins to thicken—around 5–7 minutes. Then, stir in the shredded cheddar and Monterey Jack cheese until melted and smooth. Season with salt, pepper, and a dash of ground mustard if using.

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Step 4: Combine Pasta and Sauce

Add the drained pasta to the cheese sauce and stir to fully coat every piece. Make sure the macaroni is evenly mixed with the creamy sauce.

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Step 5: Assemble in Baking Dish

Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish or use a disposable foil tray. Pour the cheesy pasta mixture into the dish and spread it out evenly.

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Step 6: Add Topping and Bake

Sprinkle extra shredded cheese (a mix of cheddar and Monterey Jack works great) evenly over the top. Optionally dust with paprika. Bake uncovered for 20–25 minutes or until bubbly and golden on top.

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Step 7: Cool Slightly Before Serving

Let the mac and cheese rest for 5–10 minutes after baking. This helps it set up slightly and makes serving cleaner and easier.

How Long to Prepare Baked and Creamy Macaroni and Cheese

Prep Time: Prepping this dish usually takes about 20–25 minutes. That includes boiling the pasta, making the roux, stirring in the cheese, and combining everything. If you’re grating cheese fresh or preparing ahead for a party, it might stretch to 30 minutes.

Bake Time: Once assembled, the macaroni and cheese bakes for 20–25 minutes at 375°F until it’s golden and bubbling on top. Let it cool for about 5–10 minutes before serving.

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Tips for Perfect Baked and Creamy Macaroni and Cheese

• Use freshly grated cheese for the smoothest melt and best flavor.
• Slightly undercook the pasta so it doesn’t get mushy during baking.
• Let the cheese sauce thicken properly before combining it with the pasta.
• Bake uncovered for a golden, crisp topping.
• Allow it to rest before serving so the sauce sets slightly.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: It will continue cooking in the oven, so keep it al dente.
• Using low-fat dairy: It can cause the sauce to be thin and grainy.
• Skipping the roux: It’s essential for a creamy, stable sauce.
• Adding cold milk to the roux: Warm your milk and cream for a smoother mix.
• Not seasoning enough: Cheese adds salt, but your sauce still needs seasoning.

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What to Serve With Baked and Creamy Macaroni and Cheese?

1. Crispy Fried Chicken

The crunch of fried chicken is the perfect contrast to creamy mac and cheese.

2. Garlic Green Beans

Light and fresh, these balance the richness of the dish.

3. Braised Collard Greens

A Southern staple that adds earthy depth to your plate.

4. Tomato Cucumber Salad

Cool and tangy, this salad refreshes the palate.

5. Pulled Pork

Sweet, smoky meat pairs wonderfully with the cheesy pasta.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of milk to keep it creamy.

Freezer: You can freeze baked macaroni and cheese before or after baking. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 480mg
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 4g
• Protein: 19g

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble it up to a day in advance and refrigerate. Bake when ready to serve.

What’s the best cheese combo?

Sharp cheddar and Monterey Jack are a great base, but you can also use Gruyère, gouda, or even cream cheese.

Can I skip baking and just eat it stovetop?

Absolutely. Just finish the sauce and pasta on the stove and serve hot.

How do I reheat leftovers without drying it out?

Add a splash of milk before reheating and cover with foil to retain moisture.

Is this recipe kid-friendly?

Very much so—kids love the creamy texture and cheesy flavor.

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Conclusion

Baked and creamy macaroni and cheese is more than just a side—it’s a showstopper. With its perfectly golden crust and ultra-rich center, it brings comfort, warmth, and flavor to any table. Whether you’re serving it at a holiday gathering or enjoying a cozy night in, this dish is bound to win hearts and seconds.

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