Why You’ll Love Creamy Baked Mac and Cheese Recipe

The cheese sauce uses a classic roux (butter + flour) method, giving velvety texture and deep flavor.
A blend of cheddar and Gruyère offers both familiar comfort and a subtle nutty richness.
Layering the pasta and cheese provides pockets of gooey cheese and a lightly crisp top.
It’s versatile — works as a main dish or a hearty side, and can be adapted in many ways to suit your tastes.
It comes together in around 35 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb dried elbow pasta
½ cup unsalted butter
½ cup all‑purpose flour
1½ cups whole milk
2½ cups half and half
4 cups shredded medium cheddar cheese (measured after shredding)
2 cups shredded Gruyère cheese (measured after shredding)
½ Tbsp salt
½ tsp black pepper
¼ tsp smoked paprika

Directions

Preheat your oven to 325 °F (163 °C) and grease a 3‑quart baking dish (such as a 9×13″).
Bring a large pot of salted water to a boil. Add the pasta and cook about 1 minute less than the package’s al dente time. Drain and drizzle lightly with olive oil to prevent sticking.
Shred the cheeses and divide into three piles: approximately 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping.
In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to form a paste. Cook for about 1 minute, whisking often.
Slowly pour in 2 cups of the half and half while whisking until smooth. Then add the remaining half and half and the milk, whisking constantly until fully incorporated. Continue whisking over medium heat until the sauce thickens.
Remove from heat and stir in salt, pepper, smoked paprika, and 1½ cups of the shredded cheese. Stir until melted and smooth. Add another 1½ cups and stir until fully melted.
In a large bowl, mix the drained pasta with the cheese sauce until evenly coated. Pour half into the prepared baking dish. Top with 1½ cups of shredded cheese. Add the remaining pasta mixture on top.
Sprinkle the last 1½ cups of cheese over the top. Bake for 15 minutes, or until bubbly and lightly golden.

Servings and timing

Servings: 8–10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Add crispy cooked bacon either mixed in or as a topping for added smokiness and texture.
Skip the baking for a stovetop version with a creamier texture and no crispy topping.
For a crunchier top, add a panko breadcrumb or crushed Ritz cracker topping mixed with melted butter.
Create a five-cheese version using cheddar, Colby, Muenster, Gruyère, and mozzarella.

Storage/Reheating

Store leftovers in the refrigerator in a covered dish for up to 3–4 days.
To reheat, add a splash of milk or cream and microwave partially covered, stirring occasionally until heated through.
If preparing ahead, assemble but do not bake. Cover and refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before baking for 25–35 minutes.
To freeze, assemble without baking, cool completely, cover tightly in foil, and freeze. Thaw in the fridge overnight, rest 30 minutes, then bake with an additional 10–15 minutes.

FAQs

1. Can I use a different pasta shape instead of elbow pasta?

Yes, other short shapes like shells, penne, or cavatappi work well. Just cook them slightly under al dente.

2. What if I don’t have Gruyère cheese — can I substitute?

Yes, try Swiss or Emmental. The flavor will change slightly but still taste great.

3. Can I use pre‑shredded cheese to save time?

You can, but freshly shredded cheese melts better and gives a smoother sauce.

4. My sauce is too thin — how can I thicken it?

Make sure your roux is cooked well before adding liquids and whisk continuously as it thickens over medium heat.

5. Can I make this ahead and then bake later?

Yes. Assemble it, refrigerate for up to 2 days, and bake when ready, allowing extra time for a cold dish.

6. How can I get a crispier top crust?

Use breadcrumbs or crushed crackers with butter on top, and broil briefly after baking.

7. Can I double the recipe for a larger crowd?

Absolutely. Use a larger dish and extend the baking time slightly as needed.

8. Is this recipe freezer‑friendly?

Yes, freeze before baking. Thaw overnight and bake with additional time added.

9. My cheese sauce separated during baking — what did I do wrong?

Separation can occur from high heat or pre-shredded cheese. Stick to freshly shredded cheese and moderate baking temps.

10. Can I make this recipe vegetarian or add meat?

The base is vegetarian. Add meat like bacon or ham for extra protein if desired.

Conclusion

This baked mac and cheese delivers everything you want in a comfort food classic — creamy, cheesy, and satisfyingly rich. Whether served as a side dish or main, it’s guaranteed to be a family favorite. Customize it with your favorite add-ins or toppings, and enjoy this hearty, homemade dish again and again.

Creamy Baked Mac and Cheese