creamy mac and cheese recipe
The Best creamy mac and cheese recipe
What I love most about this version is how balanced it is. I use whole milk and a mix of sharp cheddar and Gruyère for depth, but I also sneak in a little Greek yogurt for extra creaminess and protein. It’s not the kind of mac and cheese that leaves you feeling sluggish afterward—just full and happy. Plus, it reheats beautifully, so leftovers (if there are any) taste just as good the next day. Whether it’s a quick dinner after soccer practice or a cozy side dish for a holiday meal, this recipe never lets me down.
Ultra Creamy Baked Mac and Cheese
This rich and velvety mac and cheese is the ultimate comfort food, featuring a blend of sharp cheddar and creamy Gruyère. Baked to golden perfection with a crispy breadcrumb topping, it’s a crowd-pleaser for any occasion.
🥘Ingredients
- 12 oz elbow macaroni (or cavatappi)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. -
4
Gradually pour in the warmed milk and heavy cream, whisking continuously to prevent lumps. Cook for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. -
5
Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). Reduce heat to low. -
6
Add the shredded cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and smooth. Taste and adjust seasoning if needed. -
7
Combine the cooked macaroni with the cheese sauce in the baking dish, stirring to coat evenly. -
8
In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan, garlic powder, and salt. Sprinkle evenly over the mac and cheese. -
9
Bake for 20-25 minutes, or until the top is golden and bubbly. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning). -
10
Let the mac and cheese rest for 5 minutes before serving. Garnish with fresh parsley or extra black pepper if desired.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultra Creamy Baked Mac and Cheese Works
❓ Frequently Asked Questions About Ultra Creamy Baked Mac and Cheese
1. Can I use pre-shredded cheese for this creamy mac and cheese recipe?
Yes, you can use pre-shredded cheese, but freshly grated cheese is recommended for the best texture and melt. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy or less smooth. If you’re short on time, pre-shredded cheese will still work—just be aware that the sauce might not be as velvety.
2. How do I prevent my mac and cheese from becoming dry after baking?
To keep your mac and cheese creamy, avoid overbaking it. Start checking for doneness about 5–10 minutes before the recommended baking time. You can also cover the dish with foil while baking to trap moisture. Adding a splash of milk or cream to the sauce before baking can help, and stirring in a little extra butter or cheese right before serving can revive creaminess if needed.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the mac and cheese up to the baking step, cover it tightly, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed (you may need to add 5–10 extra minutes). For longer storage, freeze the unbaked dish for up to 3 months—thaw in the fridge overnight before baking.
4. What’s the best type of cheese to use for the creamiest mac and cheese?
A blend of cheeses works best for depth of flavor and creaminess. Sharp cheddar is a classic choice, but mixing in Gruyère, Monterey Jack, or fontina adds richness. Avoid overly dry or aged cheeses (like Parmesan) as the main cheese, as they can make the sauce grainy. For extra creaminess, add a small amount of American cheese or cream cheese to the sauce.
5. How can I make my mac and cheese extra crispy on top?
For a crispy topping, mix breadcrumbs with melted butter (and a little grated Parmesan for extra flavor) and sprinkle it over the mac and cheese before baking. Broiling for 1–2 minutes at the end can also help achieve a golden crust. If you prefer a cheesy crust, top the dish with extra shredded cheese and broil until bubbly and browned.
