This is one of those recipes that feels like a big warm hug on a plate — creamy, cheesy, and downright irresistible. If you’re on the hunt for the ultimate comfort food, you’ll absolutely want to try this creamy baked macaroni and cheese Recipe. It’s rich, it’s perfectly cheesy, and the baked crust on top adds just the right amount of texture to make every bite satisfying. Trust me, once you make it, it’ll become an instant favorite for family dinners, potlucks, or anytime you want to indulge a little.
Why You’ll Love This Recipe
- Perfectly Creamy Sauce: The sauce is velvety smooth with a rich blend of cheeses that melt beautifully every time.
- Golden Baked Top: Baking it creates a wonderfully crisp and cheesy crust that adds amazing texture contrast.
- Easy to Make: Uses simple pantry staples and straightforward steps, making it accessible even on busy evenings.
- Customizable: You can tweak the cheese types, seasonings, and even add extras to match your family’s preferences.
Ingredients You’ll Need
Each ingredient in this creamy baked macaroni and cheese Recipe works together to create that luscious texture and bold flavor we all crave. I recommend using whole milk for richness, and a blend of cheeses will always upgrade your version to something really special.
- Dried Macaroni: Choose traditional elbow macaroni for that classic shape and to hold all that cheesy goodness in every curve.
- Egg: Adds structure to the sauce, helping it set nicely when baked without feeling heavy.
- Salted Butter: Use real butter for flavor and creaminess in your roux (that’s the base of the sauce).
- All-Purpose Flour: Thickens the sauce perfectly when cooked with butter.
- Whole Milk: Provides creaminess and richness essential for a smooth cheese sauce.
- Dry Mustard: This little trick amps up the cheese flavor — don’t skip it!
- Cheese (Cheddar, Jack, Fontina): A combo of these melts well and offers depth of flavor. Freshly grate your own for best melt and taste.
- Kosher Salt & Seasoned Salt: Enhances the overall flavor — season to taste but don’t be shy.
- Ground Black Pepper: Adds subtle heat and balances the richness.
- Cayenne, Paprika, Thyme (Optional): These optional seasonings add layers of warmth and aroma if you want to get a bit fancy.
Variations
I love that this creamy baked macaroni and cheese Recipe is totally inviting for experimentation. It’s fun to swap in different cheeses or toss in extras. Feel free to make it your own—your family will appreciate the personal touch.
- Add Protein: I often toss in cooked bacon or shredded rotisserie chicken to make it a heartier meal — adds smoky depth that’s irresistible.
- Spicy Kick: When I first tried adding cayenne and paprika, it gave the dish a subtle heat that really woke up the flavors without overpowering.
- Dairy-Free Version: Swap whole milk for unsweetened almond milk and use dairy-free cheese alternatives; just keep an eye on thickening since dairy substitutes behave differently.
- Veggie Boost: Stir in steamed broccoli or roasted cauliflower to sneak in some greens without sacrificing that creamy comfort.
How to Make creamy baked macaroni and cheese Recipe
Step 1: Cook the Macaroni Al Dente, but Firm
Start by boiling your macaroni just until it’s super firm – think “too firm to eat” straight from the pot. This is key because it will continue cooking in the oven, and you don’t want mushy noodles. Be sure to drain it well so you don’t end up with watery mac and cheese.
Step 2: Whisk the Egg Thoughtfully
Beat the egg in a small bowl. This egg will mix into the sauce later and gives the dish a beautiful set without turning it into a custard — important to add it slowly into the hot sauce to avoid scrambling.
Step 3: Make the Roux and Thick Cheese Sauce
Melt butter in a large pot and sprinkle in the flour, whisking constantly over medium-low heat for about 5 minutes. This cooks off the raw flour taste — be patient and don’t rush or burn it. Slowly pour in cold whole milk while whisking so the sauce stays smooth. Add that dry mustard here, it’s the secret to unlocking extra cheesy flavor. Let the sauce thicken for 5 minutes, stirring often.
Step 4: Temper the Egg
Take a small amount (about 1/4 cup) of the hot cheese sauce and slowly whisk it into the beaten egg. This tempers the egg so when you pour it into the sauce it doesn’t scramble — a little technique I picked up after some trial and error.
Step 5: Combine Sauce, Cheese & Seasonings
Pour the egg mixture back into the pot with the cheese sauce, whisking constantly for a silky smooth finish. Stir in your grated cheeses until melted, then season with salt, seasoned salt, black pepper, and any optional spices. Taste as you go—don’t skimp on the salt; it brings everything to life!
Step 6: Assemble and Bake
Pour the drained macaroni into your sauce and stir until every piece is coated in cheesy goodness. Transfer it into a buttered baking dish, sprinkle extra cheese on top for that golden crust, and bake in a 350°F oven for 20–25 minutes. You’ll know it’s done when the top is bubbly and slightly browned—perfect for scooping out big, comforting servings.
Pro Tips for Making creamy baked macaroni and cheese Recipe
- Don’t Overcook the Pasta: Leaving the pasta a bit underdone ensures it won’t become mushy after baking.
- Low and Slow Thickening: Cooking the roux and sauce over medium-low heat prevents burning and keeps the sauce silky smooth.
- Tempering Eggs Correctly: Slowly combining hot sauce with beaten eggs keeps your sauce lump-free and creamy.
- Season Boldly: A well-seasoned cheese sauce really shines—taste before baking and don’t be afraid to add more salt or mustard.
How to Serve creamy baked macaroni and cheese Recipe
Garnishes
I like to sprinkle a tiny pinch of smoked paprika or fresh thyme leaves on top right after baking — it adds a lovely color and subtle flavor boost. If you’re feeling fancy, some crisped bacon bits or fresh chopped chives are always crowd-pleasers.
Side Dishes
Pair this cheesy delight with a bright green salad dressed lightly with lemon vinaigrette or steamed green beans. The freshness helps balance the richness. Roasted or sautéed veggies also complement the creamy baked macaroni and cheese perfectly.
Creative Ways to Present
For a fun twist, I’ve baked individual portions in ramekins with a breadcrumb topping for a little crunch. It makes for a charming presentation at dinner parties or when you want to serve it as an elevated side dish.
Make Ahead and Storage
Storing Leftovers
Leftover creamy baked macaroni and cheese stores beautifully in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing—it helps prevent sogginess. Reheat gently to bring back the creamy texture.
Freezing
I’ve frozen this mac and cheese successfully by portioning it into freezer-safe containers before baking. When you want it, thaw overnight in the fridge, then bake until heated through. The texture stays great, making it a perfect meal prep option!
Reheating
To reheat, I cover the dish with foil and warm it in a 325°F oven until bubbly. You can stir in a splash of milk if it feels too thick. Avoid the microwave when possible to prevent rubbery cheese texture.
FAQs
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Can I use different types of pasta in this creamy baked macaroni and cheese Recipe?
Absolutely! While elbow macaroni is classic, you can use cavatappi, shells, or penne. Just be mindful of cooking times since shapes cook differently; as always, keep the pasta firm to avoid sogginess after baking.
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What’s the best cheese combination for this recipe?
I recommend a blend of sharp cheddar for flavor, Monterey Jack for meltiness, and fontina for that buttery texture. Using freshly grated cheese rather than pre-shredded gives a much creamier result.
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Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend or use cornstarch to thicken the sauce. Just be sure to adjust quantities since thickening power varies between substitutes.
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How do I avoid curdling or grainy cheese sauce?
Cook your roux slowly over medium-low heat, add milk gradually, and whisk constantly. Also, temper the egg mixture carefully. Avoid high heat when adding cheese—turn off the heat and stir until melted.
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My sauce feels too thick or too thin—what can I do?
If too thick, whisk in a splash of milk until you get it to your desired consistency. If too thin, simmer gently a little longer to thicken, or add a bit more flour when making the roux next time.
Final Thoughts
This creamy baked macaroni and cheese Recipe is one of those dishes I keep coming back to because it never disappoints. It’s simple yet elegant, comforting yet exciting with just the right balance of cheesy richness and flaky baked crust. Whether you’re cooking for your family, friends, or just treating yourself, it’s sure to become a go-to classic in your kitchen, too. Give it a try—you’ll be amazed at how easy it is to make something so satisfying and soulful.
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creamy baked macaroni and cheese Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Macaroni and Cheese recipe features al dente pasta baked in a rich, creamy cheese sauce made with a blend of cheddar, jack, and fontina cheeses. The sauce is enhanced with dry mustard for a subtle tang, seasoned with kosher and seasoned salt, and finished with optional spices like cayenne and paprika. Baked to golden perfection, this comforting dish serves six and is perfect for a hearty family meal.
Ingredients
Pasta
- 4 cups dried macaroni
Cheese Sauce
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping tsp dry mustard, plus more to taste
- 1 lb cheese (such as cheddar, jack, and/or fontina), grated
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp seasoned salt, plus more to taste
- 1/2 tsp ground black pepper
- Cayenne pepper, paprika, and/or thyme (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the dried macaroni and cook until very firm to the bite, almost undercooked, as it will bake later. Drain well and set aside.
- Prepare the egg: Beat the egg in a small bowl until smooth and set aside. This will later be tempered into the sauce to enrich it without scrambling.
- Make the roux: In a large pot, melt the salted butter over medium-low heat. Sprinkle in the all-purpose flour and whisk continuously for 5 minutes, ensuring it doesn’t burn. This cooks the flour and creates the base for the sauce.
- Add milk and mustard: Slowly pour in the whole milk while whisking to keep the mixture smooth. Add the dry mustard and continue cooking for 5 minutes over medium heat until the sauce thickens considerably. Then reduce heat to low to prevent burning.
- Temper the egg: Gradually add 1/4 cup of the hot sauce into the beaten egg while whisking constantly; this warms the egg and prevents scrambling when added to the main sauce.
- Combine egg and sauce: Slowly pour the tempered egg mixture back into the main sauce pot while stirring constantly. Stir until fully combined and smooth.
- Add cheese and seasonings: Stir in the grated cheese until melted. Add kosher salt, seasoned salt, ground black pepper, and any optional spices like cayenne, paprika, or thyme. Adjust seasoning to taste, ensuring the sauce is well-seasoned.
- Combine pasta and sauce: Fold the drained macaroni into the cheese sauce, mixing thoroughly to coat every piece of pasta evenly.
- Bake: Pour the macaroni and cheese mixture into a buttered baking dish. Top with extra cheese for a golden crust. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly and lightly browned on top.
- Serve: Remove from the oven and let it cool slightly before serving warm.
Notes
- Cook the macaroni very firm since it will continue to cook in the oven.
- Tempering the egg into the sauce prevents it from scrambling and ensures a smooth texture.
- Adjust the type and amount of cheese to your preference for flavor variation.
- Additional spices like cayenne or paprika can add a nice kick but are optional.
- Use a buttered baking dish to prevent sticking and add flavor to the crust.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
