Creamy Baked Mac and Cheese

Creamy, cheesy, and comforting, Creamy Baked Mac and Cheese is the ultimate dish for family dinners or casual get-togethers. With a golden, crunchy topping and gooey cheese inside, this recipe is simple to make but always impresses.

Creamy, cheesy, and comforting, Creamy Baked Mac and Cheese is the ultimate dish for family dinners or casual get-togethers. With a golden, crunchy topping and gooey cheese inside, this recipe is simple to make but always impresses.

This Creamy Baked Mac and Cheese pairs especially well with fresh salads or some light and fresh side dishes.

Ingredients

• Elbow macaroni tender pasta that holds the cheesy sauce well
• Sharp cheddar cheese adds classic bold flavor
• Gruyère cheese melts smoothly and gives a nutty taste
• Unsalted butter makes the sauce rich and creamy
• All-purpose flour thickens the cheese sauce perfectly
• Whole milk creates a smooth, creamy base
• Whipping cream adds extra richness to the sauce
• Smoked paprika gives a subtle smoky flavor
• Salt and pepper bring out the flavors in the dish
• Panko breadcrumbs create a crunchy topping
• Parmesan cheese adds an extra cheesy crust

See recipe card for quantities.

How to Make Creamy Baked Mac and Cheese

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Cook the macaroni following the package instructions until al dente. Drain and set aside.

In a large saucepan, melt ½ stick (4 tablespoons) of butter over medium heat.

Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.

Slowly whisk in the milk and whipping cream, making sure there are no lumps. Keep cooking and stirring until it thickens, about 5-7 minutes.

Stir in the smoked paprika, salt, and pepper.

Take the saucepan off the heat and add the shredded cheddar and Gruyère cheeses. Stir until melted and smooth. Taste and adjust the salt and pepper if needed.

Mix the cooked macaroni into the cheese sauce until everything is combined.

Pour the mixture into the prepared baking dish.

Melt the remaining ½ stick (4 tablespoons) of butter in a small saucepan. Add the panko breadcrumbs and mix until coated. Combine this with the grated Parmesan in a small bowl.

Sprinkle the topping evenly over the macaroni and cheese.

Bake for 20-25 minutes until the top is golden and the sauce bubbles at the edges. For a crunchier top, broil 2-3 minutes but watch carefully to avoid burning.

Take out of the oven and let it rest a few minutes before serving.

Hint: Make sure to stir the cheese sauce constantly so it stays smooth and creamy. For extra flavor, let it rest a few minutes before serving to thicken slightly.

Substitutions & Variations

• Use gluten-free pasta to make this dish gluten-free.
• Swap cheddar or Gruyère for your favorite cheeses like mozzarella or fontina.
• Add cooked bacon, caramelized onions, or roasted veggies for a deluxe version.
• For a kid-friendly twist, mix in small pasta shapes or fun toppings like crushed chips.

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Tina

Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese is cheesy, comforting, and so easy to make. With gooey cheddar and Gruyère sauce and a crunchy breadcrumb topping, it's the kind of dish that makes everyone smile at the dinner table.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cool Time 5 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 16 oz elbow macaroni
• 3 cups cheddar cheese shredded sharp
• 2 cups Gruyère cheese shredded
• 1 butter divided, stick unsalted
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup whipping cream
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• ½ cup Parmesan cheese grated

Method

 

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Cook the macaroni following the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt ½ stick (4 tablespoons) of butter over medium heat.
3. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.
4. Slowly whisk in the milk and whipping cream, making sure there are no lumps. Keep cooking and stirring until it thickens, about 5-7 minutes.
5. Stir in the smoked paprika, salt, and pepper.
6. Take the saucepan off the heat and add the shredded cheddar and Gruyère cheeses. Stir until melted and smooth. Taste and adjust the salt and pepper if needed.
7. Mix the cooked macaroni into the cheese sauce until everything is combined.
8. Pour the mixture into the prepared baking dish.
9. Melt the remaining ½ stick (4 tablespoons) of butter in a small saucepan. Add the panko breadcrumbs and mix until coated. Combine this with the grated Parmesan in a small bowl.
10. Sprinkle the topping evenly over the macaroni and cheese.
11. Bake for 20-25 minutes until the top is golden and the sauce bubbles at the edges. For a crunchier top, broil 2-3 minutes but watch carefully to avoid burning.
12. Take out of the oven and let it rest a few minutes before serving.

How to Store Creamy Baked Mac and Cheese

Store in an airtight container in the fridge for 2-3 days. This dish can be frozen for up to 2 months; reheat in the oven until warmed through.

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