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

There’s just something magic about a cheesy pasta bake that comforts you from the inside out. This Creamy Baked Mac and Cheese Recipe strikes the perfect balance between gooey, cheesy sauce and a golden, bubbly top that’s impossible to resist. It’s the kind of dish that makes people ask for seconds — and maybe even thirds.

A white bowl filled with creamy macaroni and cheese, showing soft elbow macaroni covered in thick, smooth cheese sauce that is light yellow with slight hints of white from the cheese. Some black pepper specks are scattered over the top. A fork held by a woman's hand is lifting a portion of the macaroni, with melted cheese stretching between the fork and the bowl. The background shows a white marbled surface with a blurred purple cloth. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe
Top Tip
How to Serve Creamy Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Baked Mac and Cheese Recipe

Why You'll Love This Recipe

From the first time I tried this Creamy Baked Mac and Cheese Recipe, I was hooked. It’s rich and indulgent without being too heavy or complicated. Plus, it’s a crowd-pleaser any day of the week.

Creamy texture: The blend of whole milk and half and half creates a luscious sauce that coats every noodle beautifully.
Perfectly balanced flavors: Sharp cheddar and nutty Gruyere combine for a depth of cheesy goodness you won't find in basic mac and cheese.
Simple ingredients, big impact: You don’t need anything fancy — but each element brings its own magic to the dish.
Versatile and customizable: It’s easy to tweak this recipe to match your mood or dietary needs without losing its creamy charm.

The image shows a close-up of a spoon serving creamy macaroni and cheese from a white bowl. The dish has a thick top layer with golden brown melted cheese that is bubbly and slightly toasted in spots. Below the golden crust, the macaroni noodles are soft and creamy, covered with a rich white cheese sauce mixed with bits of orange cheese. The background shows a white marbled surface, giving a clean and bright look to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Baked Mac and Cheese Recipe is chosen with care, and once you understand why, you’ll appreciate the thought behind the flavors and textures. Here are the essentials and why they matter:

Flat lay of dried elbow pasta arranged in a small mound, a half cup of unsalted butter as a neat solid block, a small bowl of all purpose flour, a small white ceramic bowl filled with whole milk, another small white ceramic bowl containing half and half cream, a generous pile of shredded medium cheddar cheese in a neat heap, a smaller pile of shredded Gruyere cheese, a small white ceramic bowl of coarse salt, another small white ceramic bowl with whole black peppercorns, and a small white ceramic bowl filled with vibrant smoked paprika powder, all perfectly spaced in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried elbow pasta: The classic choice that holds the sauce well—don’t overcook it to avoid mushiness after baking.
Unsalted butter: Essential for making the roux, which thickens the cheese sauce perfectly without overpowering the flavor.
All purpose flour: This helps create that velvety, lump-free béchamel base that the cheese melts into smoothly.
Whole milk: Adds richness and creaminess — using anything lighter can make the sauce less silky.
Half and half: I love this addition because it amps up the creaminess without heaviness; be sure to check chef’s tips for a full explanation!
Medium cheddar cheese: Sharp and tangy, it’s the backbone of the cheesy flavor here and melts down beautifully.
Gruyere cheese: Provides a slightly sweet, nutty dimension that lifts this recipe above your average mac and cheese.
Salt and black pepper: Simple seasoning to highlight the cheeses and keep things balanced.
Paprika: Adds a subtle smoky warmth, especially great if you use smoked paprika — highly recommended!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played with this Creamy Baked Mac and Cheese Recipe quite a bit, and one thing I’ve learned is that it’s wonderfully forgiving. You can swap cheeses, add mix-ins, or adjust the spices to tailor it to what you love most.

Variation: I once added cooked caramelized onions and a dash of Dijon mustard for a subtle tang that paired beautifully with the cheese sauce — highly recommend trying that twist!
Dietary Modifications: To lighten it up, you can substitute part of the half and half with low-fat milk or experiment with gluten-free flour blends without losing creaminess.
Seasonal Additions: Toss in some steamed broccoli or crispy bacon bits before baking for an extra flavor boost and texture contrast.

Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe

Step 1: Prep and Cook Pasta Just Right

First things first — boil a large pot of salted water and cook the elbow pasta just shy of al dente (about a minute less than package directions). This helps prevent mushiness after baking. Once drained, toss with a drizzle of olive oil to keep the noodles from sticking together while you move to the cheese sauce.

Step 2: Shred and Sort Your Cheeses

I shred all the cheese myself because pre-shredded cheeses often have additives that interfere with melting. Then, I divide the cheese—some for melting in the sauce, some mixed in with the pasta, and the rest for topping. This layering efficiently guarantees ooey gooeyness throughout.

Step 3: Make the Roux-Based Cheese Sauce

Melt butter over medium heat, sprinkle in the flour, and whisk to create the roux. It should smell a little nutty and look like wet sand, no lumps — cook about a minute. Then, slowly whisk in half and half and whole milk gradually, stirring until smooth. Keep whisking patiently until the sauce thickens to a creamy, almost condensed soup consistency.

Step 4: Melt Cheese Into the Sauce

Remove the pan from heat and stir in salt, pepper, paprika, and a portion of the shredded cheeses. Stir until melted smoothly, then add another portion. This careful layering ensures you don’t overheat the cheese and maintains a velvety sauce.

Step 5: Layer and Bake to Perfection

Combine pasta with cheese sauce, then pour half into your greased baking dish. Sprinkle some cheese on top, layer the rest of the pasta, then finish with remaining cheese. Bake at 325°F (165°C) for about 15 minutes until bubbly and lightly golden on top. That golden crust with melty layers beneath is what dreams are made of.

Top Tip

Over the years, I’ve learned these pro tips that make this Creamy Baked Mac and Cheese Recipe turn out fantastic every single time.

Half and Half Secret: Using half and half instead of just milk makes a creamier sauce without feeling too heavy, which really sets this apart.
Perfect Pasta Texture: Cooking the pasta a minute less than usual stops it from getting mushy after baking—this little timing trick preserves that nice bite.
Grate Your Own Cheese: I learned that pre-shredded cheese often contains anti-caking agents that can make your sauce grainy, so take the extra minute to shred it fresh.
Don’t Rush the Sauce: Whisk slowly while adding milk and half and half to avoid lumps; patience here pays off in a velvety smooth sauce.

How to Serve Creamy Baked Mac and Cheese Recipe

baked mac and cheese - Serving Suggestion

Garnishes

I love sprinkling a little extra smoked paprika or freshly cracked black pepper on top just before serving to punch up the flavors. Sometimes, a handful of finely chopped parsley or chives brightens the dish visually and adds a fresh pop.

Side Dishes

For a well-rounded meal, I usually serve this with a simple green salad dressed lightly with lemon vinaigrette and roasted veggies like kale chips or Brussels sprouts. They cut through the richness perfectly.

Creative Ways to Present

Hosting a party? You can bake this mac and cheese in individual ramekins or mini cast iron skillets for a fun, single-serving presentation that looks charming and makes passing plates around way easier.

Make Ahead and Storage

Storing Leftovers

After it cools, I portion leftovers into airtight containers and refrigerate. This keeps the mac and cheese tasting fresh for up to 3 days, though honestly it hardly ever lasts that long at our house!

Freezing

I’ve frozen this recipe successfully by wrapping tightly and freezing in portions. When ready, thaw overnight in the fridge and reheat gently—creaminess holds up well if you don’t overcook it during reheating.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to keep moisture in, or use a microwave with a damp paper towel on top. Adding a splash of milk before reheating helps revive that creamy sauce texture.

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

Absolutely! While elbow pasta is the classic choice, you can use shells, penne, or cavatappi. Just make sure to cook them al dente and adjust baking time if needed.

Why do you use half and half instead of just milk?

Using half and half adds extra creaminess and richness to the sauce without making it overly heavy. It’s a simple way to elevate texture and flavor that’s worth the small extra step.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for thickening sauces. Just keep an eye on the roux while cooking to avoid clumps. Many readers have had great results with this swap.

How do I prevent my mac and cheese from becoming dry after baking?

Make sure not to overbake — 15 minutes at 325°F is usually enough. Also, don’t skip the layering of cheese between pasta, which keeps moisture locked in. Cover loosely with foil if baking longer.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe has become a staple in my kitchen because it brings everyone together around the table with its comforting, rich flavors and irresistible texture. I hope giving this recipe a try fills your home with as much joy and good vibes as it does mine. Trust me, once you taste that first golden, bubbly bite, you’ll understand why it’s worth every minute of love and attention.