If you’re craving comfort food that hugs you from the inside out, this Creamy Homemade Baked Mac and Cheese Recipe is exactly what you need. Combining a luscious blend of sharp cheddar, nutty Gruyere, and melty mozzarella cheeses nestled in a velvety homemade sauce, then topped with buttery, crunchy breadcrumbs, this dish is pure indulgence. It’s the kind of classic that brings everyone to the table, perfect for gatherings or cozy nights at home. Every bite melts flawlessly in your mouth, giving you that irresistible creamy, cheesy goodness that mac and cheese lovers dream about.
Ingredients You’ll Need
Keeping this dish straightforward is key, but don’t be fooled—the ingredients are carefully chosen to build layers of rich flavors and satisfying textures. Each one—from the elbow macaroni’s perfect bite to the trio of cheeses working in harmony—plays a vital role in creating the ultimate creamy experience.
- Dried elbow macaroni: The classic pasta shape captures and holds onto the creamy sauce beautifully.
- Unsalted butter: Used twice—once in the macaroni and again in the roux and topping—to add richness without overpowering flavors.
- Sharp cheddar cheese: Sharp and tangy, freshly shredded for superior melt and flavor; reserved cheddar on top gives a melty crust.
- Gruyere cheese: Adds a luxurious, slightly sweet nuttiness for depth.
- Mozzarella cheese: Provides gooey stretchiness and silky texture.
- All-purpose flour: The backbone of the roux, thickening the sauce to creamy perfection.
- Whole milk: Warmed and whisked in slowly to create a smooth, rich base for the cheese sauce.
- Half-and-half (or heavy cream): Boosts creaminess to decadent levels.
- Dijon mustard: A subtle kick that brightens and enhances the cheesy sauce.
- Salt, onion powder, garlic powder, paprika, nutmeg, and black pepper: A blend of seasonings that layer complexity and warmth.
- Panko breadcrumbs: Tossed with melted butter and a pinch of salt for a crunchy, golden topping.
How to Make Creamy Homemade Baked Mac and Cheese Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F and lightly greasing a 3-quart casserole dish. This ensures your mac and cheese won’t stick, and prep is streamlined for baking warmth later.
Step 2: Boil and Butter the Pasta
Cook the dried elbow macaroni according to package instructions until al dente—the perfect balance of tender yet firm. Once drained, toss with 1 tablespoon of unsalted butter; this little step keeps the pasta silky and prevents clumping as it cools.
Step 3: Shred the Cheeses
While the pasta cooks, shred your sharp cheddar, Gruyere, and mozzarella. Saving 1 cup of cheddar for the topping is key—it provides a distinct crust that’s golden and flavorful. The rest will blend into the lush cheese sauce.
Step 4: Create the Roux and Sauce Base
Melt 8 tablespoons of butter in a wide, deep skillet over medium heat, then whisk in the flour. Cooking the roux until it stops foaming ensures it won’t taste floury. Slowly add warm milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens to a smooth, creamy consistency.
Step 5: Build the Cheese Sauce
Stir in the half-and-half, remove from heat, and then add Dijon mustard, spices, and your cheese mixture (except the reserved cheddar). Stir until perfectly smooth and creamy—this sauce is the heart of the recipe. Fold in the cooled macaroni, ensuring each piece is lavishly coated.
Step 6: Assemble with Cheese and Breadcrumbs
Transfer the saucy macaroni to your prepared casserole. Sprinkle the reserved cheddar cheese evenly on top. Then mix panko breadcrumbs with melted butter and a pinch of salt, scattering them over the cheese layer to form that signature crunchy topping.
Step 7: Bake to Golden Perfection
Bake at 350°F for 20–25 minutes. You want bubbly edges and a lightly golden crust without overcooking, so the mac and cheese stays creamy underneath. Let it rest for 5 to 10 minutes to set before diving in—trust me, this waiting is worth every second!
How to Serve Creamy Homemade Baked Mac and Cheese Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and a fresh, grassy note that cuts through the richness beautifully. For a spicy twist, a light dusting of smoked paprika or red pepper flakes on top adds warmth and complexity.
Side Dishes
This mac and cheese pairs effortlessly with crisp green salads, roasted vegetables, or smoky barbecue meats. The creamy texture balances out lighter sides, making for a well-rounded meal that satisfies every craving.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins topped with a little extra breadcrumb and broil for just a couple of minutes to make an extra crispy crust. Or use colorful pasta shapes to add a playful vibe for kids or festive occasions—creaminess guaranteed regardless!
Make Ahead and Storage
Storing Leftovers
Keep leftover Creamy Homemade Baked Mac and Cheese Recipe in an airtight container refrigerated for up to 4 days. The flavors meld beautifully overnight, making your next meal just as delightful.
Freezing
This recipe freezes wonderfully. After baking, cool completely and freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating to maintain its luscious texture.
Reheating
Reheat gently in the oven at 325°F covered with foil to avoid drying out. Stir halfway through for even warmth. Alternatively, microwave in intervals, stirring often, until hot and creamy once more.
FAQs
Can I use other types of pasta for baked mac and cheese?
Absolutely! While elbow macaroni is traditional, small pasta shapes like shells, cavatappi, or penne work beautifully since they hold the creamy sauce well.
What if I don’t have Gruyere? Can I substitute it?
Gruyere adds a nutty flavor, but Swiss cheese or fontina can be great substitutes providing a similar melt and taste profile.
How do I keep the mac and cheese creamy after baking?
Be careful not to over-bake. Bake just until bubbly and topping is golden, then let it rest. Adding half-and-half or cream boosts creaminess, helping it stay luscious after baking.
Is it possible to make this dish gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend for the roux, and use gluten-free pasta and breadcrumbs to keep the dish safe without sacrificing taste or texture.
Can I make this recipe ahead of time and bake later?
Definitely! Assemble everything, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Final Thoughts
You really can’t go wrong with this Creamy Homemade Baked Mac and Cheese Recipe. It’s comforting, satisfying, and downright delicious—perfect for any time you want to treat yourself or impress company with a classic done absolutely right. Grab those cheeses and dive in; your taste buds will thank you!
Print
Creamy Homemade Baked Mac and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy homemade baked mac and cheese recipe features a rich blend of sharp cheddar, Gruyere, and mozzarella cheeses combined in a velvety cheese sauce over perfectly cooked elbow macaroni, topped with buttery panko breadcrumbs, and baked to golden perfection for a comforting and indulgent dish.
Ingredients
Pasta
- 1 (16-oz) box dried elbow macaroni (uncooked)
- 1 tablespoon unsalted butter
Cheeses
- 1 (16-oz) block sharp cheddar cheese, freshly shredded (about 4 cups); divided
- 1 (8-oz) block Gruyere cheese, freshly shredded (about 2 cups)
- 1/2 (8-oz) block low moisture part-skim mozzarella cheese, freshly shredded (about 1 cup)
Sauce
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, warmed to lukewarm
- 1 cup half-and-half (or heavy cream or more whole milk)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/8 teaspoon ground nutmeg
- Ground black pepper to taste
Topping
- 1 cup panko breadcrumbs (or more to taste)
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon salt
Instructions
- Prep: Heat your oven to 350°F and lightly grease a 3-quart casserole dish to prepare for baking.
- Boil macaroni: Cook the dried elbow macaroni according to the package instructions until al dente. Drain thoroughly and toss with 1 tablespoon unsalted butter to prevent sticking. Spread the macaroni evenly in the prepared casserole dish and set aside to cool slightly.
- Shred cheeses: While the macaroni cooks, shred the sharp cheddar, Gruyere, and mozzarella cheeses. Reserve 1 cup of cheddar cheese for the topping, and combine the remaining shredded cheeses in a bowl for the sauce.
- Make the sauce base: In a wide, deep skillet over medium heat, melt 8 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly until the mixture stops foaming to form a roux. Gradually whisk in the warmed whole milk, maintaining medium heat, and cook for about 5 minutes until the sauce is smooth and begins to thicken. Stir in the half-and-half and heat for another 1-2 minutes, then remove the pan from heat.
- Finish sauce: Add Dijon mustard, salt, onion powder, garlic powder, paprika, nutmeg, and black pepper to the sauce. Stir in the mixed cheeses (excluding the reserved cheddar) until melted and smooth. Mix the cooled macaroni into the cheese sauce to fully coat, then transfer the sauced macaroni back into the casserole dish.
- Add reserved cheddar and topping: Sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the macaroni. In a small bowl, combine panko breadcrumbs with melted butter and salt, then sprinkle this mixture evenly over the cheddar layer for a crunchy top.
- Bake: Bake in the preheated oven at 350°F for 20–25 minutes, or until the edges bubble and the topping turns a light golden brown. Avoid overbaking to keep the mac and cheese creamy. Let rest for 5-10 minutes before serving to set.
Notes
- Use freshly shredded cheese for better melt and flavor compared to pre-shredded options.
- Adjust salt amount depending on the saltiness of the cheeses used.
- For a richer mac and cheese, substitute half-and-half with heavy cream.
- Panko breadcrumbs can be replaced with regular breadcrumbs or crushed crackers for different textures.
- Letting the dish rest after baking helps thicken the sauce and improves serving texture.
- This recipe can be doubled to feed a larger crowd using a bigger casserole dish and longer baking time.
