Name: Creamy Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz dry macaroni noodles; 4 Tablespoons salted butter; ¼ cup all-purpose flour; 3 cups whole milk; ½ teaspoon salt; ½ teaspoon ground pepper; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground mustard; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 2 Tablespoons salted butter; 1 Tablespoon olive oil; 1 cup seasoned panko crumbs

If you’re anything like me, the thought of a warm, cheesy casserole just makes everything better. This Creamy Baked Mac and Cheese Recipe is that ultimate comfort food — velvety cheese sauce, tender macaroni, and a crisp toasted topping that’s pure magic.

The image shows a close view of macaroni and cheese in a black pan on a white marbled surface. The macaroni is coated in creamy yellow cheese sauce with some light browning and specks of black pepper. One side of the dish has a thick layer of golden-brown crunchy breadcrumb topping with small green herb pieces scattered on it. A metal spoon scoops out a portion of the pasta, revealing the gooey cheese underneath and the contrast between the creamy macaroni and the crispy top layer. 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

I honestly can’t get enough of this mac and cheese — it’s creamy without being heavy, bursting with sharp cheddar goodness, and that crunchy panko topping? Game changer. It’s my go-to when I want a crowd-pleaser that comes together in just half an hour.

Scratch-Made Sauce: Crafted with a homemade roux and real cheese for unbeatable creaminess and flavor.
Perfectly Cooked Pasta: Macaroni is cooked al dente, so it holds up beautifully in baking without turning mushy.
Crispy Topping: A golden, buttery panko crust adds delicious crunch and texture contrast.
Quick & Easy: Ready in just 30 minutes, this recipe fits perfectly into busy weeknights or lazy weekends.

Ingredients & Why They Work

Shopping for this dish is simple — stick to fresh, quality ingredients for the best results. I always recommend grating your own cheese and grabbing good whole milk for that rich, creamy sauce that makes this baked mac and cheese so special.

Flat lay of dry elbow macaroni noodles, a few whole brown eggs with clean shells, a small mound of all-purpose flour on a white ceramic plate, four tablespoons of salted butter in a small white ceramic bowl, a small white bowl of whole milk, a small white bowl filled with shredded sharp cheddar cheese, another small white bowl with shredded mozzarella cheese, a small white bowl of seasoned panko crumbs, a small white bowl with golden olive oil, a small white bowl containing ground black pepper, a small white bowl of salt, a small white bowl with garlic powder, a small white bowl with onion powder, and a small white bowl holding ground mustard all 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

Dry macaroni noodles: Choose classic elbow macaroni for that perfect pasta shape that holds the sauce well.
Salted butter: Adds richness and depth to both the sauce and the crunchy topping.
All-purpose flour: Creates the roux base to thicken the cheese sauce and make it silky smooth.
Whole milk: Key for creamy texture, but you can swap half and half for extra richness.
Salt and ground pepper: Simple seasoning to enhance every layer of flavor.
Garlic powder, onion powder, ground mustard: These spices add subtle complexity and warmth to the sauce.
Sharp cheddar cheese: The star of the show — sharp, flavorful, and melts beautifully.
Mozzarella cheese: Adds meltiness and helps create that smooth, stretchy sauce.
Olive oil: Prevents pasta from sticking after cooking and helps toast the panko to crispy perfection.
Seasoned panko crumbs: Brings the irresistible crunch that contrasts perfectly with the creamy pasta beneath.

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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

One of the best parts about this Creamy Baked Mac and Cheese Recipe is how easy it is to personalize. Whether you want it extra cheesy or healthier, there are plenty of ways to make it uniquely yours without losing that comforting goodness.

Classic Comfort: I love sticking to the sharp cheddar and mozzarella combo for that perfect melty, tangy flavor that’s just pure nostalgia.
Extra Creamy: For a richer, indulgent version, I swap out 1 cup of whole milk for heavy cream. It turns the sauce ultra-silky and luxurious — absolutely divine!
Cheese Swap: Feel free to experiment with cheeses like Gruyere or Monterey Jack for a different flavor profile. When I tried Gruyere, it added a wonderfully nutty twist that impressed my whole family.
Gluten-Free Twist: Swap out the all-purpose flour for gluten-free flour and use gluten-free pasta to accommodate dietary needs without sacrificing creaminess.
Veggie Boost: Stir in some steamed broccoli or roasted cauliflower before baking for a veggie-packed comfort dish that still feels comforting.

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

A black cast iron pan filled with soft elbow macaroni pasta mixed with thick, creamy cheese sauce in light yellow color, showing a smooth, rich texture. A woman's hand holds the pan handle on the left side while another woman's hand stirs the pasta with a wooden spatula that has a turquoise silicone head, partially covered in cheese sauce. The pan rests on a white cloth with black stripes placed on a white marbled surface. Nearby, a white bowl is filled with green herb-seasoned breadcrumbs, and a wooden cutting board is partially visible in the upper right corner. Fresh green parsley sprigs add a touch of color near the bottom left area. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven and Cook the Pasta

Start by preheating your oven to 350°F (175°C). This ensures it’s ready to bake your mac and cheese to golden perfection. Meanwhile, bring a large pot of well-salted water to a boil and cook 8 oz of dry macaroni noodles. I find cooking the pasta for one minute less than the package directions helps avoid overcooking, keeping the noodles perfectly firm for baking. Once cooked, drain them well, then drizzle about ½ teaspoon of olive oil and give the noodles a gentle toss—this little step keeps them from sticking and makes layering easier later.

Step 2: Whisk Together the Roux

In a 10-inch cast iron skillet or a similar baking dish, melt 4 tablespoons of salted butter over medium heat. The butter should be completely melted and bubbly but not browned. Then, add ¼ cup of all-purpose flour and whisk continuously. This part is key—keep whisking until you have a smooth, lump-free paste. You’ll want to cook this mixture for about 30 to 60 seconds as you add the dry spices: ½ teaspoon salt, ½ teaspoon ground pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon ground mustard. Toasting the flour and spices like this really boosts the depth of flavor in your sauce.

Step 3: Slowly Add Milk and Simmer

Gradually pour in 3 cups of whole milk while whisking constantly to prevent lumps. The sauce might look separated or curdled at first—that’s totally normal. Keep whisking and bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir frequently as the sauce thickens to a creamy, velvety consistency. This usually takes a few minutes and it’s that silky texture that makes this recipe so special.

Step 4: Stir in the Cheese

Once your sauce has thickened, it’s time to add 2 cups of shredded sharp cheddar cheese and 1 cup of shredded mozzarella cheese. Keep stirring until the cheeses melt completely into the sauce and create a smooth, glossy cheese blend. Make sure to use freshly grated cheese instead of pre-shredded, as it melts more smoothly without any additives.

Step 5: Combine Pasta and Cheese Sauce

Add your cooked, drained macaroni noodles right into the cheese sauce and stir until every noodle is lovingly coated in cheesy goodness. It might seem a little loose now, but don’t worry—the sauce thickens beautifully as it bakes, locking in all of that creamy flavor.

Step 6: Toast the Panko Topping

In a small saucepan over medium heat, melt 2 tablespoons of salted butter together with 1 tablespoon of olive oil. Once melted, stir in 1 cup of seasoned panko crumbs. Keep stirring until the panko absorbs the butter and oil and turns a lovely light to medium golden brown. This crispy topping brings an irresistible contrast to the creamy pasta underneath!

Step 7: Assemble and Bake to Perfection

Sprinkle the toasted panko evenly over the mac and cheese mixture in your skillet or baking dish. Place the dish uncovered in your preheated oven and bake at 350°F (175°C) for exactly 15 minutes. Keep an eye out for that bubbling cheese sauce and a golden, crispy panko topping — that’s your cue it’s ready to come out.

Step 8: Serve Warm and Enjoy

Remove from the oven and let it rest for a couple of minutes before serving. Dig in while warm to enjoy the magical combination of creamy, cheesy pasta and crunchy topping that makes this Creamy Baked Mac and Cheese Recipe a true crowd-pleaser.

Top Tip

Having taken this Creamy Baked Mac and Cheese Recipe through many test runs, I've gathered some nuggets of wisdom that will truly elevate your dish. These tips ensure you get that perfect balance of creamy sauce and crispy topping every time!

Cooking the Pasta Just Right: I always cook the macaroni for one minute less than the package suggests. This little trick prevents mushy noodles after baking and keeps that satisfying bite.
Whisking the Roux Smoothly: When making the butter-flour base, whisk continuously and patiently. This stops any lumps from forming and ensures the sauce is silky.
Toasting the Panko Perfectly: Don’t rush the panko topping—toast it in butter and olive oil until it’s just light to medium brown. It adds that incredible crunchy texture contrast to the creamy macaroni.
Using Freshly Grated Cheese: I avoid pre-shredded cheese because it often contains anti-caking agents that keep it from melting smoothly. Grating cheese from blocks is a game changer for rich, velvety sauce.

How to Serve Creamy Baked Mac and Cheese Recipe

A round black cast iron skillet holds creamy macaroni and cheese with a thick, golden-brown breadcrumb topping that is evenly spread and slightly crunchy with specks of herbs. The macaroni underneath is pale yellow with a smooth cheese sauce coating each piece. A spoon with a wooden handle is scooping out a portion from the bottom right side, showing the soft, cheesy pasta beneath the textured topping. Next to the skillet is a small white bowl filled with the same macaroni and cheese. The skillet and bowl rest on a white cloth with black stripes over a white marbled surface, with part of a wooden board, a loaf of bread, and a white bowl of green salad with a gold fork nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

The beauty of this creamy baked mac and cheese is that it pairs wonderfully with simple, fresh garnishes. Sprinkle some chopped fresh parsley or chives for a pop of color and mild onion flavor. A dash of smoked paprika or a pinch of crushed red pepper flakes can add a gentle warmth if you like a little kick. For a touch of elegance, a few crispy fried shallots or thinly sliced scallions on top brighten things up beautifully.

Side Dishes

This dish’s creamy richness calls for fresh, crisp sides that cut through the decadence. Think a crisp green salad with a tangy vinaigrette, roasted or steamed green beans with garlic and lemon, or even a plate of sauteed broccoli or Brussels sprouts. For a heartier meal, pair it with smoked grilled chicken or a simple tomato-based meatball to complement the cheesy softness.

Make Ahead and Storage

Storing Leftovers

Leftover creamy baked mac and cheese stores beautifully in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing to maintain freshness and avoid soggy topping.

Freezing

You can freeze this mac and cheese by transferring the leftovers into a freezer-safe container. It will keep well for up to 2 months. When freezing, I recommend leaving the panko topping off and adding fresh toasted crumbs after reheating to retain that crisp texture.

Reheating

To reheat, cover the mac and cheese with foil to prevent drying out and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes or until heated through. If refrigerated or frozen without the topping, add fresh toasted panko on top before the last 5 minutes of baking for crunch. You can also reheat single servings gently in the microwave, stirring occasionally for even warmth.

Frequently Asked Questions:

Can I make this Creamy Baked Mac and Cheese Recipe gluten-free?

Absolutely! Simply use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make the roux. Be sure to check your panko breadcrumbs for a gluten-free variety or replace them with crushed gluten-free crackers or nuts for the topping.

What can I do if I don’t have a 10-inch cast iron skillet?

No worries! You can prepare the cheese sauce in a large pot or skillet following the recipe as usual, then transfer everything to a buttered 2-quart baking dish before adding the toasted panko topping and baking. This method works just as well.

Can I use different cheeses besides cheddar and mozzarella?

Definitely. Cheddar and mozzarella are classic, but cheeses like Colby, Monterey Jack, or Gruyère make fantastic substitutes or additions. Just be sure to use shreddable cheeses that melt smoothly for the creamiest sauce.

Why does the sauce sometimes look separated when adding milk?

It's normal for the sauce to look separated or curdled when you first add milk to the roux and butter. Keep stirring and heating—it will come together into a smooth, creamy sauce as it thickens. Patience is key!

Final Thoughts

There’s something so cozy and satisfying about a well-made creamy baked mac and cheese, isn’t there? It’s a dish that brings warmth to the table and smiles to those who share it. I hope these tips and tricks make your experience even more enjoyable—and that every golden, bubbly bite reminds you why this recipe has its place as a timeless comfort food favorite. Happy baking!