This Creamy Baked Mac N Cheese is the ultimate comfort food side dish made with a rich homemade cheese sauce and baked to golden brown. Perfect for family dinners and the holiday table! This mac and cheese is tried-and-true, and it's the first dish everyone dives into; it's always a crowd-pleaser.
With its smooth cheese sauce, perfectly tender pasta, and golden, crispy topping, this mac and cheese will quickly become your go-to recipe for feeding a hungry group. Whether it's Thanksgiving, Christmas, or just a weekend get-together, this dish is a surefire way to impress and satisfy everyone at the table!
Mac and cheese is one of those classic comfort foods that never goes out of style. I've made plenty of versions over the years, but I wanted a recipe that was extra creamy, full of cheesy flavor, and had that irresistible golden topping everyone fights over. This Creamy Baked Mac n' Cheese checks all the boxes.
If you like this recipe, you should check out my Spicy Mac and Cheese or Crock Pot Buffalo Chicken Mac and Cheese.
Jump to:
Why you will love this recipe
- Cost- Effective - This recipe uses pantry staples like pasta, cheese, milk, and flour.
- Kid-Friendly - Appeals to picky eaters and makes dinner time much easier.
- Comforting and Satisfying - Provides a warm, homemade meal that feels indulgent.
- Customizable - You can add in a protein, vegetables, or fresh herbs.
Reader Review: "This was delicious and the perfect cheesy goodness. I loved it. - Susan
Why corkscrew noodles?
If Mac N' Cheese is all about the cheese, why not make sure we capture as much of it as possible? Some noodles are designed with ridges and curves specifically to hold onto that creamy goodness. The corkscrew noodle is the ultimate choice-offering the perfect blend of sauce-holding power and texture. Get ready for the ultimate cheesy pull with these magical, twisty noodles!
Ingredients
- Corkscrew Noodles - I love using a pasta with ridges to catch all the cheese.
- Sharp Cheddar Cheese - This cheese is a must, in my opinion.
- Mozzarella Cheese - This makes the perfect melt.
- Colby Cheese - Add a great flavor to the dish.
- Salt and White Pepper - To enhance all the flavors.
- Paprika - Adds a subtle smoky warmth.
- Garlic - Brings the savory depth to the sauce.
- Onion Powder - Adds a mild, sweet onion flavor.
- Butter - I use salted butter in this recipe. Pasta needs some extra salt.
- Flour - To help thicken the sauce for that perfect creamy consistency.
- Heavy Whipping Cream - This adds to the creaminess, and I recommend using it.
- Dijon Mustard - This adds a slight tang and balances the creaminess.
See recipe card for quantities.
How to Make Creamy Baked Mac N Cheese
- Cook the Pasta: Preheat your oven to 325℉. Bring a large pot of salted water to a boil and cook the noodles until they are just al dente. Drain the noodles and set them aside.
- Prepare the Cheese and Seasonings: While the pasta is cooking, shred your cheeses and mix them together. Divide the cheese mixture into two equal portions and place them in separate bowls. Set one bowl aside for the cheese sauce and reserve the other bowl for layering in the casserole. In a small bowl, combine all of your seasonings.
- Make the Roux: In a large pan over medium-low heat, melt the butter. Add half of the seasoning mixture and stir to combine. Sprinkle in the flour and whisk until the flour is fully incorporated and smooth. Cook for 1-2 minutes to remove the raw flour taste.
- Create the Creamy Cheese Sauce: Slowly add the heavy whipping cream, whisking continuously until the sauce is smooth and creamy. Add in the remaining seasonings and mustard, then stir until well combined.
- Add the Cheese: Using the reserved bowl of cheese for the sauce, slowly add the cheese a little at a time to the roux. Stir continuously until each addition is completely melted and smooth before adding more cheese. Continue until all the cheese has been incorporated.
- Combine the Pasta and Cheese Sauce: Add the cooked noodles to the cheese sauce and stir until every noodle is fully coated with the creamy sauce.
- Layer the Mac N Cheese: Grease a 9 x 13 baking dish and add half of the cheesy noodles to the bottom. Sprinkle half of the remaining shredded cheese over the noodles. Repeat with the remaining pasta and top with the rest of the cheese.
- Bake Until Golden and Bubbly: Bake uncovered at 325℉ for 25-30 minutes, or until the cheese is melted and the casserole is heated through. For an extra crispy, golden topping, turn the oven to broil and cook for an additional 2-3 minutes. Keep a close eye on it while broiling so the cheese does not burn.
Serve warm, and enjoy!
Substitutions and variations
- Make it Spicy: Add diced jalapeños, cayenne pepper, hot sauce, or pepper jack cheese for a spicy twist.
- Add a Crunchy Topping: Top the mac and cheese with seasoned breadcrumbs or crushed crackers before baking for extra texture.
- Cheese Selection - I suggest starting with sharp cheddar for flavor, but add in other cheeses for the best, melt-in-your-mouth creamy texture.
- Add Some Protein: Turn this side dish into a meal by adding cooked chicken, pulled pork, bacon, or smoked sausage.
Tim's Expert Tips
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. Freshly shredded cheese creates the creamiest sauce.
- Use a combination of cheeses: This will give a really flavorful. You can be creative with what you add.
- Cook your pasta just until al dente: The noodles will continue cooking in the oven, so avoid overcooking them before assembling the dish.
- Do not rush the cheese sauce: Adding cheese slowly while stirring helps create a smooth, creamy sauce instead of a grainy texture.
- Choose the right Pasta Shape: Corkscrew noodles are my favorite because the twist holds onto the creamy cheese sauce, but if you can not find them, choose a pasta shape with ridges or a tubular shape.
What to serve with Mac and Cheese
This creamy baked mac and cheese is the perfect side dish to go with my favorite dishes.
- Oven Baked Country Style Pork Ribs
- Smoked Meatloaf
- Pulled Ham
- Chicken Legs
- Country Style Green Beans
Equipment
- 9 x 13 Baking Dish - These ceramic Staub baking dishes are all I use anymore. They cook perfectly and clean easily. Win-win!
- Large Stock Pot - When it comes to pots and pans, I always grab my Hexclads. Although a bit costly, they are worth every penny. But any large stock pot will work for this recipe, of course.
- Box Grater - Remember, the best mac-n-cheese starts with freshly shredded cheese.
Storage
Creamy baked mac and cheese is best enjoyed fresh from the oven when the top is golden and the cheese is perfectly melted. However, leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, place the mac and cheese in a 350°F oven for 15-20 minutes until warmed through. You can also reheat individual portions in the air fryer to help bring back some of the crispy texture from the baked topping.
Faq
What is the best pasta for Mac and Cheese?
I prefer a corkscrew noodle, but you can feel free to use whatever type of noodle you have on hand.
Can I make this recipe ahead of time?
Yes! You can make this recipe up to two days before and save the baking part before serving.
How can I make a crispy topping?
Top with breadcrumbs or crushed Ritz crackers mixed with melted butter or extra Parmesan.
Recipe
Creamy Baked Mac N Cheese
With its velvety smooth cheese sauce, perfectly tender pasta, and golden, crispy topping, this baked mac and cheese will quickly become your go-to recipe for feeding a hungry group.
Equipment
- Oven
- 9 x 13 Baking Dish
Ingredients
Noodles and Cheeses
- 1 lb Pasta Corkscrew
- 1 lb Cheddar Cheese Shredded and divided
- 1 lb Mozzarella Cheese Shredded and divided
- 1 lb Colby Cheese Shredded and divided
For Making Roux
- 1 teaspoon salt
- 1 teaspoon White Pepper
- 1 teaspoon Garlic Powder
- 1½ teaspoon Paprika
- 1 tablespoon Onion Powder
- 3 tablespoon Butter
- 3 tablespoon Flour
- 3 Cups Heavy Whipping Cream
- 1 tablespoon Dijon Mustard or ground mustard
Instructions
- Cook the Pasta: Preheat your oven to 325℉. Bring a large pot of salted water to a boil and cook the 1b of pasta until it is just al dente. Drain the noodles and set them aside. 1 lb Pasta
- Prepare the Cheese and Seasonings: While the pasta is cooking, shred your cheeses and mix them together. Divide the cheese mixture into two equal portions and place them in separate bowls. Set one bowl aside for the cheese sauce and reserve the other bowl for layering in the casserole. In a small bowl, combine all of your seasonings. 1 lb Cheddar Cheese 1 lb Mozzarella Cheese 1 lb Colby Cheese 1 tsp salt 1 tsp White Pepper 1 tsp Garlic Powder 1½ tsp Paprika 1 tbsp Onion Powder
- Make the Roux: In a large pan over medium-low heat, melt the butter. Add half of the seasoning mixture and stir to combine. Sprinkle in the flour and whisk until the flour is incorporated and smooth. Cook for 1-2 minutes to remove the raw flour taste. 3 tbsp Butter 3 tbsp Flour
- Create the Creamy Cheese Sauce: Slowly add in the heavy whipping cream, whisking continuously until the sauce is smooth and creamy. Add in the remaining seasonings and mustard, then stir until well combined. 3 Cups Heavy Whipping Cream 1 tbsp Dijon Mustard
- Add the Cheese: Using a bowl of cheese for the sauce, slowly add the cheese a little at a time to the roux. Stir continuously until each addition is completely melted and smooth before adding more cheese. Continue until all the cheese has been incorporated.
- Combine the Pasta and Cheese Sauce: Add the cooked noodles to the cheese sauce and stir until every noodle is fully coated with the creamy sauce.
- Layer the Mac N Cheese: Grease a 9 x 13 baking dish and add half of the cheesy noodles to the bottom. Sprinkle half of the remaining shredded cheese over the noodles. Repeat with the remaining pasta and top with the rest of the cheese.
- Bake Until Golden and Bubbly: Bake uncovered at 325℉ for 25-30 minutes, or until the cheese is melted and the casserole is heated through. For an extra crispy, golden topping, turn the oven to broil and cook for an additional 2-3 minutes. Keep a close eye on it while broiling so the cheese does not burn. Serve war, and enjoy!
Notes
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. Freshly shredded cheese creates the creamiest sauce.
- Use a combination of cheeses: This will give a really flavorful. You can be creative with what you add.
- Cook your pasta just until al dente: The noodles will continue cooking in the oven, so avoid overcooking them before assembling the dish.
- Do not rush the cheese sauce: Adding cheese slowly while stirring helps create a smooth, creamy sauce instead of a grainy texture.
- Choose the right Pasta Shape: Corkscrew noodles are my favorite because the twist holds onto the creamy cheese sauce, but if you can not find them, choose a pasta shape with ridges or a tubular shape.
Storage
Creamy baked mac and cheese is best enjoyed fresh from the oven when the top is golden and the cheese is perfectly melted. However, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the mac and cheese in a 350°F oven for 15-20 minutes until warmed through. You can also reheat individual portions in the air fryer to help bring back some of the crispy texture from the baked topping.Nutrition
Calories: 785kcalCarbohydrates: 35gProtein: 32gFat: 58gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 173mgSodium: 1007mgPotassium: 197mgFiber: 1gSugar: 3gVitamin A: 2069IUVitamin C: 1mgCalcium: 833mgIron: 1mg
Tried this recipe?Rate it and let me know how it was!
Jesse Adams says
Recipe is WAY too salty!!! Had to through it out. What a waste of money!!!! Is that a typo on the salt amount????
CookitwithTim says
Jesse, I am very sorry and I sincerely apologize. Typo on the salt but its fixed. Accept our sincere apologies for getting it typed out incorrect.
Shannon Bowden says
We made this for Thanksgiving and it was delicious! Some other recipes we've tried were overbearing with too much cheese, but this recipe was a perfect amount of cheesy goodness and creaminess! This recipe is a keeper!
Jpdeuel says
Made this as a last minute side for Easter supper and WOW! It's so rich and cheesy and flavorful. 10 out of 10!
P.s. the cheese pull! It reminded me of the cheese pull from the pizza I had in Chicago 😉
CookitwithTim says
OMG. So glad you tried the recipe and loved it. Happy Cooking JP.