Creamy Baked Mac and Cheese is the classic of all classic side dishes and arguably one of the most beloved. It's creamy and cheesy and cozy all in one bite. This is the ultimate in comfort food with a cheese sauce that will knock your socks off.
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If there is one dish on this planet that my kids request, it's gonna be Mac and Cheese. This creamy, dreamy, baked mac and cheese is everything and more. It's simple to make, full of ooey-gooey deliciousness, and is perfect for busy weeknights, but will cause quite the stir at your next get together.
There is little other than cooking the pasta, making a quick and easy cheese sauce, and finishing this mac and cheese in the oven. I've polled my best friends and the general consensus was to make a simple stovetop mac and a quick final trip in the oven to create that perfect crunchy top. And, that's what I did.
This comforting side dish is beyond comforting and is so good that many times, this is our dinner with a simple side salad. It's perfect side dish to accompany a simple roasted chicken or pot roast. For everyday, for the holidays, this recipe is going to be your new go-to when you need a side dish that will make everyone happy!
ingredients
- Elbow Macaroni or Small Tubular Pasta
- Butter
- Kosher Salt
- AP Flour
- Whole Milk
- Heavy Cream
- Yellow Mustard
- Granulated Garlic
- Granulated Onion
- Fresh Ground Pepper
- White Cheddar Cheese
- Monterey Jack Cheese
- Gruyere Cheese
- Panko Bread Crumbs
- Smoked Sea Salt
how to make creamy mac and cheese
cook the pasta and prep work
Cook the pasta in a large pot of boiling water until just al dente. Do not overcook because it will finish baking in the oven. You want there to still be a good amount of bite in the noodle.
Once the pasta is cooked, drain the water and toss it with a little bit of butter. This will coat the noodle to prevent sticking, but it also helps prevent the noodle from bloating during baking.
While the water boils and the pasta cooks, shred the cheese. By hand. All by yourself. Do not dare consider using a pre-shredded cheese here. I will show up to your door and shake my finger at you like an old grandma. Try me.
Also, I put all of the cheeses together in a large bowl and mix them together. Set that aside for a few minutes.
This is also a great time to toss the panko breadcrumbs together with the melted butter and set that aside.
make the cheese sauce
In a large, heavy-bottomed pot, melt the butter and stir in the flour over a medium heat. Whisk constantly and slowly incorporate the warmed whole milk and heavy cream. Don't stop whisking. Once the sauce begins to thicken, add in the granulated garlic and onion, mustard, kosher salt, and a healthy pinch of fresh ground black pepper.
Turn the heat to low and slowly stir in about a quarter of the shredded cheeses. Once that has melted, remove the pot from the heat altogether and add another quarter of the shredded cheeses and stir to combine. You want to do this part of the cheese sauce off of the heat to help prevent any graininess. The cheese sauce will be thick. No worries. Keep stirring until the sauce is nice and smooth.
Next, add the cooked, buttered pasta to the cheese mixture and gently fold to combine.
finish in the oven
Into a lightly greased 9x13 baking dish, pour in half of the mac and cheese mixture. Top with about a quarter of the shredded cheeses and pour in the remaining pasta. Finish by topping with the remaining shredded cheese.
Into a preheated 350° oven it goes for 20 minutes or until nice and bubbly. If you want the panko to be a little more golden brown, just let it sit under the broiler for a couple minutes after it finishes baking.
Finish with some smoked sea salt and your favorite fresh herbs and try that and tell me it's not the best you've ever had. I dare you.
tips and tricks for the best mac and cheese
- DO NOT USE PRE-SHREDDED CHEESE. Don't do it. The anti-caking agents used on pre-shredded cheese will turn this mac and cheese into a gloopy mess and the sauce will become grainy. I know you think it's a pain, but shred the cheese yourself.
- Stir the cheese sauce constantly and use warm liquids. Once you begin the cheese sauce and start to incorporate the whole milk and heavy cream, whisk and don't stop. The sauce will thicken better if you're using warm liquids as well. I just heat the milk and cream up in the microwave just a tad. You don't want it hot, just warm.
- Do not make the cheese sauce over high heat. Once the roux is made, lower the heat and stir in the cheese until just combined. If you think your stove is staying too hot, simply remove your pot from the heat. Continue stirring until everything is incorporated. The cheese can finish melting in the oven.
- If you want the breadcrumbs to be a little more brown, let them sit under the broiler for just a couple of minutes after baking.
recipe frequently asked questions
Why toss the cooked pasta in the butter?
I'm glad you asked! By doing this, it prevents the pasta from any excess bloating and becoming overcooked during the baking phase. No one likes an overcooked pasta. No. One.
Can I make this Creamy Baked Mac and Cheese ahead of time?
Yes! Make the pasta, toss with butter, and let it cool completely. Toss with the cheese sauce and add the panko topping. Let that cool. Store it in the fridge or freeze until you're ready to bake. You can refrigerate 1-2 days ahead of time or freeze up to 3 months.
If you freeze the mac and cheese let it thaw in the fridge. Before baking, let the mac and cheese sit out on the countertop for about 30 minutes.
How long will this stay good in the fridge after baking?
As with most things, this recipe will stay good after cooking for 3-4 days in the fridge as long as it is store in an airtight container.
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If you guys make this Creamy Baked Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Creamy Baked Mac and Cheese Recipe
Equipment
- dutch oven or heavy bottomed pot
Ingredients
Panko Topping
- ¾ cup panko breakcrumbs
- 2 tablespoon butter, melted
The Pasta
- 1 lb elbow macaroni or small tubed pasta
- 2-3 tablespoon butter
Cheese Sauce
- ½ cup butter
- ½ cup ap flour
- 2 cups whole milk, warm
- 2 cups heavy cream, warm
- 2 tablespoon yellow mustard
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- fresh ground pepper, to taste
- 2 cups white cheddar cheese, shredded
- 2 cups Monterrey Jack cheese, shredded
- 2 cups Gruyere cheese, shredded
- smoked sea salt, for topping
Instructions
Panko Topping
- Mix the panko and melted butter together and set aside.
The Pasta
- Cook pasta in a large pot of boiling water until just barely al dente.
- Once the pasta is cooked, drain and toss it with the butter. Set aside.
The Cheese Sauce
- In a large, heavy-bottomed pot, melt the butter and stir in the flour over a medium heat. Cook for a few minutes to remove raw flour taste. Whisk constantly and slowly incorporate the warmed whole milk and heavy cream.
- Once the sauce begins to thicken, add in the granulated garlic and onion, mustard, kosher salt, and a healthy pinch of fresh ground black pepper.
- Turn the heat to low and slowly stir in about a quarter of the shredded cheeses. Once that has melted, remove the pot from the heat altogether and add another quarter of the shredded cheeses and stir to combine. Keep stirring until the sauce is nice and smooth. It will be thick. Don't worry.
- Next, add the cooked, buttered pasta to the cheese sauce mixture and gently fold to combine.
Finishing In The Oven
- Into a lightly greased 9x13 baking dish, pour in half of the mac and cheese mixture. Top with a quarter of the shredded cheeses and pour in the remaining pasta. Top with the remaining cheese and the buttered panko breadcrumbs.
- Bake in a preheated 350° oven for 20 minutes or until nice and bubbly. If you want the panko to be a little more golden brown, just let it sit under the broiler for a couple minutes.
- Top with a little flaky smoked sea salt and enjoy!
Notes
- DO NOT USE PRE-SHREDDED CHEESE. Don't do it. The anti-caking agents used on pre-shredded cheese will turn this mac and cheese into a gloopy mess and the sauce will become grainy. I know you think it's a pain, but shred the cheese yourself.
- Stir the cheese sauce constantly and use warm liquids. Once you begin the cheese sauce and start to incorporate the whole milk and heavy cream, whisk and don't stop. The sauce will thicken better if you're using warm liquids as well. I just heat the milk and cream up in the microwave just a tad. You don't want it hot, just warm.
- Do not make the cheese sauce over high heat. Once the roux is made, lower the heat and stir in the cheese until just combined. If you think your stove is staying too hot, simply remove your pot from the heat. Continue stirring until everything is incorporated. The cheese can finish melting in the oven.
- If you want the breadcrumbs to be a little more brown, let them sit under the broiler for just a couple of minutes after baking.
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Creamy Baked Mac and Cheese recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Jessica says
I made this for a crowd for Friendsgiving and it was a hit! Will be making this again!
Rufus says
Thank you so very much for letting me know!