I’m talking golden, crackly edges, a bubbling blanket of cheese, and the kind of creamy center that makes this baked mac and cheese disappear fast. One scoop in, and you’ll see why I keep this recipe on repeat.

Jump to Recipe

I’m obsessed with creamy baked mac and cheese because it hits every craving at once: rich sauce, tender pasta, and that crisp, golden top I always pick at before serving. I love how elbow macaroni traps all that cheesy sauce in every little curve, making each bite ridiculously satisfying.

And the sharp cheddar brings the bold, tangy punch I want, not some bland cafeteria situation. But my favorite part?

The contrast. Silky underneath, crunchy on top.

No drama, no fuss, just a pan of straight-up comfort that disappears fast at my table. Honestly, I never get tired of this one.

Ingredients

Print Recipe (No Advertisments)

Elbow macaroni grabs all that creamy sauce, so every bite feels cozy.
Butter starts the richness.
It’s the “oh yeah” part of mac.
Flour thickens the sauce so it doesn’t turn watery or sad.
Whole milk keeps things creamy without making it feel too heavy.
Heavy cream makes the sauce extra silky.
Not health food, worth it.
Cream cheese adds tang and helps everything melt into one dreamy sauce.
Sharp cheddar brings that classic mac flavor you actually crave.
Gruyere melts beautifully and adds a slightly nutty, grown-up vibe.
Dijon mustard cuts the richness a little, in the best way.
Egg helps the baked mac set up without getting stiff.
Smoked paprika adds warmth and a tiny hint of backyard cookout energy.
Plus cayenne gives a small kick, if you’re into that.
Panko breadcrumbs bring the crunchy top everyone tries to steal first.
Parmesan makes the topping salty, crispy, and seriously snacky.

Ingredient Quantities

12 ounces elbow macaroni

4 tablespoons unsalted butter

1/4 cup all purpose flour

2 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

3 cups shredded sharp cheddar (about 12 ounces)

1 cup shredded Gruyere (about 4 ounces)

1 teaspoon Dijon mustard

1 large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

Pinch cayenne pepper, optional

1 cup panko breadcrumbs

2 tablespoons melted butter

1/2 cup grated Parmesan cheese

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F. Cook 12 ounces elbow macaroni in salted boiling water until very al dente per package directions, drain and set aside.

2. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until bubbly but not browned to form a roux.

3. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.

4. Reduce heat to low and whisk in 4 ounces softened cream cheese, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon smoked paprika and a pinch of cayenne if using. Stir until fully incorporated.

5. Remove sauce from heat and stir in 1 large lightly beaten egg by tempering: whisk a few tablespoons of the hot sauce into the egg, then whisk the warmed egg mixture back into the sauce to avoid scrambling.

6. Stir 3 cups shredded sharp cheddar and 1 cup shredded Gruyere into the sauce until melted and smooth.

7. Combine the cheese sauce with the drained pasta in a baking dish, mixing gently to coat evenly.

8. In a small bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1/2 cup grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

9. Bake in the preheated oven until bubbly and the top is golden brown, about 20 to 25 minutes. Let rest 5 minutes before serving. Enjoy.

Equipment Needed

1. Ovenproof baking dish (9×13 inch or similar)
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for the cheese sauce
5. Whisk
6. Silicone spatula or wooden spoon
7. Measuring cups and spoons
8. Box grater or microplane for cheeses
9. Small mixing bowl for breadcrumb topping

FAQ

Can I make this ahead of time? Yes. Assemble through the baking step, cover tightly, and refrigerate up to 24 hours. Bring to room temperature 30 minutes before baking and add 10 to 15 minutes to the baking time if cold.

Can I freeze the mac and cheese? Yes. Cool completely, cover tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 30 to 40 minutes.

What can I substitute for Gruyere and cream cheese? For Gruyere use fontina or mozzarella for meltiness. For cream cheese use mascarpone for richness or an equal amount of extra cream and a tablespoon of cornstarch to help thicken.

How do I keep the sauce creamy and not grainy? Gently heat milk and cream and whisk flour into melted butter to make a smooth roux before adding liquids. Add cheeses off the heat and stir until just melted to prevent separation.

Can I make this without baking? Yes. After combining pasta and sauce, you can serve immediately as stovetop baked-style mac and cheese. The breadcrumb topping will not crisp up without an oven, so skip or crisp separately in a skillet.

How do I adjust seasoning and spice level? Taste before baking and add more salt or pepper as needed. Increase smoked paprika or cayenne for more heat and add a teaspoon of Dijon for extra tang.

CREAMY BAKED MAC AND CHEESE Recipe Substitutions and Variations

Whole milk: 1) 2% milk for a lighter sauce; 2) half and half for similar richness, use equal volume; 3) evaporated milk diluted 1:1 with water in a pinch.
Heavy cream: 1) half and half for a slightly lighter finish, use equal volume; 2) whole milk plus 2 tablespoons melted butter per cup to mimic fat; 3) evaporated milk for a denser, slightly caramelized flavor.
Cream cheese: 1) mascarpone 1:1 for similar creaminess and milder tang; 2) Neufchâtel 1:1 for lower fat, same texture; 3) sour cream mixed with 2 tablespoons melted butter per 4 ounces to approximate richness.
Gruyere: 1) Emmental or Swiss cheese for a classic swap with similar meltability; 2) Fontina for a creamier, slightly earthier note; 3) Comté or young Gouda for comparable nuttiness and melt.
Panko breadcrumbs: 1) plain breadcrumbs toasted in butter for a crisp topping; 2) crushed crackers such as Ritz for a buttery crunch; 3) crushed cornflakes or pretzels for extra texture and salt.

Pro Tips

1) Cook the pasta slightly under what the package says so it finishes perfectly in the oven. Rinse a touch if it clumps, but better yet toss immediately with a little butter or a splash of the sauce to keep it separate.

2) Use freshly grated cheese for the smoothest, silkier sauce. Pre-shredded cheese often contains anti caking agents that can make the sauce grainy.

3) Temper the egg carefully and work quickly when folding it into the hot sauce so it blends without scrambling. If the sauce seems too thick, whisk in a tablespoon or two of reserved pasta water or extra milk to loosen it before adding the egg.

4) For a crunchy, evenly browned topping, toast the panko lightly in a skillet with the melted butter before sprinkling and bake on the middle rack. Let the dish rest 5 to 10 minutes after baking so the sauce firms up and servings hold together better.

CREAMY BAKED MAC AND CHEESE Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

675

kcal

Equipment: 1. Ovenproof baking dish (9×13 inch or similar)
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for the cheese sauce
5. Whisk
6. Silicone spatula or wooden spoon
7. Measuring cups and spoons
8. Box grater or microplane for cheeses
9. Small mixing bowl for breadcrumb topping

Ingredients

12 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1 cup heavy cream
4 ounces cream cheese, softened
3 cups shredded sharp cheddar (about 12 ounces)
1 cup shredded Gruyere (about 4 ounces)
1 teaspoon Dijon mustard
1 large egg, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
Pinch cayenne pepper, optional
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 F. Cook 12 ounces elbow macaroni in salted boiling water until very al dente per package directions, drain and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until bubbly but not browned to form a roux.
Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
Reduce heat to low and whisk in 4 ounces softened cream cheese, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon smoked paprika and a pinch of cayenne if using. Stir until fully incorporated.
Remove sauce from heat and stir in 1 large lightly beaten egg by tempering: whisk a few tablespoons of the hot sauce into the egg, then whisk the warmed egg mixture back into the sauce to avoid scrambling.
Stir 3 cups shredded sharp cheddar and 1 cup shredded Gruyere into the sauce until melted and smooth.
Combine the cheese sauce with the drained pasta in a baking dish, mixing gently to coat evenly.
In a small bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1/2 cup grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven until bubbly and the top is golden brown, about 20 to 25 minutes. Let rest 5 minutes before serving. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 285g
Total number of serves: 8
Calories: 675kcal
Fat: 50.1g
Saturated Fat: 27.8g
Trans Fat: 0.25g
Polyunsaturated: 5g
Monounsaturated: 17.25g
Cholesterol: 163mg
Sodium: 814mg
Potassium: 312mg
Carbohydrates: 37.9g
Fiber: 1.9g
Sugar: 4g
Protein: 27.7g
Vitamin A: 1400IU
Vitamin C: 1mg
Calcium: 578mg
Iron: 0.75mg

CREAMY BAKED MAC AND CHEESE Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

CREAMY BAKED MAC AND CHEESE Recipe Substitutions and Variations

Pro Tips