If you’re on the hunt for the ultimate comforting dinner, look no further than this Creamy Baked Mac and Cheese Recipe. It’s that golden, cheesy, luscious dish that you just can’t help but dive into again and again. I absolutely love how velvety smooth the sauce gets, with just the right amount of baked crust on top—it’s the kind of recipe that turns simple ingredients into pure magic. Stick around, because I’m about to share all my tips and tricks so you can make this fan-freaking-tastic dish happen in your kitchen.

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Why You’ll Love This Recipe

Perfectly Creamy Texture: The sauce gets thick and silky without being gluey, making every bite dreamy.
Baked with a Golden Crust: That crispy, cheesy top adds delightful contrast to the soft pasta below.
Easy but Impressive: You don’t have to be a pro to nail this, but it looks and tastes like homemade comfort food magic.
Customizable Flavor: Tons of seasoning options let you tailor it to your taste.

The image shows a white oval baking dish filled with a browned macaroni and cheese casserole. The top layer is golden and slightly crispy with melted cheese covering textured, soft pasta underneath. A woman's hand is holding a serving spoon scooping out a portion, revealing a creamy, cheesy inside with ribbed pasta noodles tightly packed. The dish sits on a white marbled surface with warm natural light highlighting the creamy and crispy details. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, homemade baked mac and cheese, comforting pasta dishes

Ingredients You’ll Need

The magic here happens in the classic combination of pasta, rich cheeses, and a bit of dry mustard that really wakes up the sauce. Using whole milk gives the sauce a rich body, while the mustard adds depth without overpowering the cheese. Let me walk you through each key ingredient.

Flat lay of dried elbow macaroni in a neat mound, a single whole brown egg with clean shell, a small white ceramic bowl of salted butter cubes, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl holding creamy whole milk, a small white ceramic bowl containing bright yellow dry mustard powder, a simple pile of grated mixed cheeses including cheddar, jack, and fontina with orange, white, and pale yellow hues, and small white ceramic bowls each with kosher salt crystals, seasoned salt, ground black pepper, and a blend of cayenne pepper, paprika, and fresh thyme sprigs arranged symmetrically, 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 - Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, homemade baked mac and cheese, comforting pasta dishes

Dried Macaroni: I always go for elbow macaroni because it holds the sauce so well, but feel free to try cavatappi or shells for fun texture.
Egg: This is a game changer for locking in that creamy texture when baking—don’t skip it!
Salted Butter: Adds richness and helps build the roux that thickens the sauce.
All-Purpose Flour: The thickening agent for the sauce; be sure to cook it well to avoid any raw flour taste.
Whole Milk: Gives the sauce its creamy body—using skim will make it thinner.
Dry Mustard: Adds subtle tang and depth; you can adjust amount to your liking.
Cheese (Cheddar, Jack, Fontina): I love blending these for meltability and flavor complexity; freshly grating cheese makes a big difference!
Kosher Salt and Seasoned Salt: Essential for balancing the cheese’s richness—don’t underestimate the seasoning!
Ground Black Pepper: Just enough for a gentle kick.
Cayenne, Paprika, Thyme (Optional): Adds a lovely aromatic hint if you want to jazz things up.

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.

Variations

I love experimenting with this recipe to fit different moods and dietary needs. Whether you want to turn it into a smoky delight or vegan-friendly, there’s room to personalize. Here are a few ideas to get you started.

Smoky Bacon Mac: I add crispy bacon bits on top before baking, and my family goes crazy for the smoky, salty crunch it adds.
Vegetable Boost: Stir in steamed broccoli or roasted cauliflower for a veggie twist that sneaks in some nutrition without sacrificing creaminess.
Dairy-Free Option: Try substituting the milk with unsweetened almond milk and use vegan cheese—just know the sauce will be less thick but still tasty.
Spicy Kick: Add a pinch of cayenne or diced jalapeños for heat that wakes up your taste buds.

How to Make Creamy Baked Mac and Cheese Recipe

Step 1: Cook Your Pasta to “Too Firm to Eat”

I used to cook my macaroni fully, but I learned that cooking it until it’s still very firm (al dente or even a bit more) helps prevent mushiness after baking. Trust me—this step keeps your mac and cheese perfectly tender without going limp. Drain well once done.

Step 2: Beat the Egg Gently

Beat your egg in a small bowl and set aside. This egg is going to enrich the sauce and give it that brilliant creamy texture when combined carefully. We’ll temper it a little later, so no worries about scrambling here!

Step 3: Make the Roux and Whisk Together Your Creamy Cheese Sauce

Melt butter over medium-low heat, then whisk in flour and let it cook for 5 minutes, stirring constantly. This step is crucial—don’t rush it or the sauce can taste floury or burn. Next, slowly whisk in whole milk and dry mustard. Let it thicken fully while stirring so you get that luxurious coating texture. Then, temper your egg by slowly adding some sauce to it, whisking constantly, before mixing it back into the pot. Stir in the cheese until melted, season to taste, and remember: don’t be shy with the salt to bring out all those flavors.

Step 4: Combine Pasta and Sauce, Then Bake

Pour your cooked macaroni into the sauce and stir gently to combine. Transfer everything to a buttered baking dish, sprinkle a little extra cheese on top (because why not?), and bake at 350°F for 20–25 minutes until bubbly and golden on top. This baking step develops that irresistible crust and gives you a piping hot dish ready to please everyone at the table.

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Pro Tips for Making Creamy Baked Mac and Cheese Recipe

Cook Pasta a Little Firm: It finishes cooking in the oven and stays perfectly tender, not mushy.
Whisk Constantly When Making Roux: Keeps the sauce smooth and prevents burning or lumps for that silky finish.
Temper the Egg Slowly: Adding sauce gradually avoids scrambling and keeps the sauce silky.
Don’t Under-Salt: The cheese and pasta absorb salt, so keep tasting and seasoning your sauce before baking.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese Recipe - Serving

Garnishes

I like to sprinkle fresh chopped parsley or thyme leaves on top right before serving—it adds a pop of color and subtle brightness. Sometimes I dust a bit of smoked paprika for a touch of smoky aroma that complements the cheese beautifully. A crack of fresh black pepper on top never hurts either!

Side Dishes

Since this mac and cheese is hearty and rich, I usually pair it with light, crisp sides like a simple green salad with vinaigrette or steamed green beans. Roasted Brussels sprouts with a squeeze of lemon are a favorite in my house, balancing richness with a bit of bite.

Creative Ways to Present

For parties or special meals, I sometimes bake this mac and cheese in individual ramekins. It makes serving elegant and lets everyone have their own perfectly gooey portion. Another fun twist: sprinkle panko breadcrumbs mixed with Parmesan on top before baking for an extra crunchy topping that’s extra indulgent.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before transferring to an airtight container, storing in the fridge for up to 4 days. When I do this, the flavors actually deepen, but the texture can thicken, so reheating properly is key.

Freezing

Freezing mac and cheese is a lifesaver for busy weeks! I portion leftovers into freezer-safe containers and freeze for up to 2 months. When you thaw and reheat, the sauce may firm up a bit, but you can easily revive it by stirring in a splash of milk.

Reheating

To reheat, I cover the mac and cheese with foil and warm it in the oven at 325°F until heated through, about 20 minutes. If it looks dry, stirring in a little milk before reheating helps bring back that creamy texture. Microwave works too for quick fixes—just add a splash of milk and stir halfway through.

FAQs

Can I use different types of pasta for this Creamy Baked Mac and Cheese Recipe?

Absolutely! While elbow macaroni is traditional and holds the cheese sauce well, feel free to use cavatappi, shells, or even penne. Just make sure to cook the pasta until it’s “too firm to eat” so it won’t get mushy after baking.
What cheeses work best in this mac and cheese?

I like using a blend of cheddar, jack, and fontina because they melt beautifully and create a complex flavor. Sharp cheddar gives that classic tang, jack adds creaminess, and fontina melts into a smooth finish. Freshly grated cheese makes a big difference compared to pre-shredded blends.
Why do I need to temper the egg in the sauce?

Tempering means slowly adding a bit of hot sauce into the beaten egg while whisking to avoid scrambling the egg. This step ensures your sauce stays silky smooth and rich without turning into scrambled eggs, which can easily happen if you add egg directly into hot sauce.
Can I make this recipe ahead of time?

You sure can! I often prepare the cheese sauce and cooked pasta in advance, then assemble and bake just before serving. Leftovers keep well refrigerated and even freeze nicely if packed airtight.
How do I get a crispy topping on my Creamy Baked Mac and Cheese?

Aside from extra cheese, you can sprinkle panko breadcrumbs mixed with Parmesan on top before baking to create a golden, crispy crust. A quick broil for the last 1-2 minutes can also help achieve that perfect browning—just watch closely to prevent burning!

Final Thoughts

This Creamy Baked Mac and Cheese Recipe holds a special spot in my heart because it’s more than just comfort food—it’s a dish that brings everyone around the table, smiles included. When I first tried making it, I was surprised at how easy it was to turn simple pantry staples into something so indulgent and satisfying. Now, it’s my go-to for cozy weekends, weeknight dinners, or when friends come over. I hope you enjoy making (and eating!) it as much as I do. Trust me—you’ll go from novice to mac and cheese master in no time!