Baked and Creamy Macaroni and Cheese: A Family Favorite

Oh, hey there! Come on in, grab a seat, and let’s talk comfort food, shall we? Because today, we’re diving headfirst into a bowl of pure, cheesy bliss: my family’s all-time favorite Baked and Creamy Macaroni and Cheese.

I can almost smell it now, can’t you? That warm, inviting aroma of melted cheddar mingling with perfectly cooked macaroni, a hint of nutmeg whispering in the background… It takes me right back to Sunday dinners at my grandma’s house, where a bubbling casserole dish of Baked and Creamy Macaroni and Cheese was always the star of the show.

Now, I won’t lie. Perfecting my version of Baked and Creamy Macaroni and Cheese took a few tries. There was the time I accidentally used extra sharp cheddar (way too overpowering!), and then there was the incident with the slightly undercooked noodles (a rookie mistake, I know!). But through those mishaps, I’ve learned a thing or two, and I’m so excited to share all my secrets with you.

Life is busy, isn’t it? Between school runs, soccer practice, and trying to squeeze in a little “me time” (ha!), weeknight dinners can feel like a Herculean task. That’s why I love this Baked and Creamy Macaroni and Cheese so much – it’s surprisingly easy to throw together, and it’s always a crowd-pleaser, even with my pickiest eaters. I think I first really nailed this recipe when my youngest was going through a phase where all she wanted to eat was pasta. Necessity is the mother of invention, right?

My cooking philosophy is simple: food should be nourishing, joyful, and shareable. And this Baked and Creamy Macaroni and Cheese checks all those boxes. It’s pure comfort food that brings people together, creates memories, and makes even the most hectic days feel a little bit brighter.

So, are you ready to get started? Let’s get into this creamy mac and cheese recipe! I promise, this will be a new family favorite.

What You’ll Need for This Creamy Baked Mac and Cheese

Alright, let’s gather our ingredients! Here’s everything you’ll need to create this masterpiece of Baked and Creamy Macaroni and Cheese.

Ingredients needed to make homemade baked mac and cheese.

1 pound elbow macaroni: I always use a good quality elbow macaroni for my Baked and Creamy Macaroni and Cheese. It holds its shape well and has those perfect little nooks and crannies for catching all that cheesy sauce.
1/2 cup (1 stick) unsalted butter: Butter is key for that rich, decadent flavor in our Baked and Creamy Macaroni and Cheese.
1/2 cup all-purpose flour: This will help thicken our cheese sauce to creamy perfection.
3 cups whole milk: Whole milk is my preference for the creamiest results, but you can use 2% if you prefer.
1 teaspoon salt: Don’t skimp on the salt! It helps bring out all the flavors.
1/2 teaspoon black pepper: Freshly ground is always best, in my opinion.
1/4 teaspoon ground nutmeg: This is my little secret ingredient! It adds a subtle warmth and complexity to the Baked and Creamy Macaroni and Cheese.
4 cups (about 1 pound) sharp cheddar cheese, shredded: I always use sharp cheddar for that classic macaroni and cheese flavor. But feel free to experiment with other cheeses like Gruyere or Monterey Jack.
1 cup (about 4 ounces) Monterey Jack cheese, shredded: The Monterey Jack adds a nice creaminess and meltability to the mix.
1/2 cup grated Parmesan cheese: This will add a salty, nutty note to our Baked and Creamy Macaroni and Cheese.
1/2 cup breadcrumbs (optional): For a crispy topping, sprinkle breadcrumbs over the Baked and Creamy Macaroni and Cheese before baking. I learned the hard way that Panko breadcrumbs give a nice crunch, and for more tips on breadcrumbs, check out Creamy Baked Mac and Cheese (Contest-Winning!) – The Chunky Chef.

Shopping Tips:

When making Baked and Creamy Macaroni and Cheese, you can find good quality cheddar cheese at most grocery stores. Look for a brand that you trust and that has a good flavor.
If you’re short on time, you can buy pre-shredded cheese. But I find that freshly shredded cheese melts better and has a better flavor.

Kitchen Wisdom:

Here’s a **Baked and Creamy Macaroni and Cheese** trick I learned from my grandma: add a splash of Dijon mustard to the cheese sauce for a little extra tang.
To save time, I often cook the macaroni while I’m prepping the other ingredients. That way, everything is ready to go when I need it.

Storage Tips:

Store leftover **Baked and Creamy Macaroni and Cheese** ingredients in airtight containers in the refrigerator. Cheese can be wrapped tightly in plastic wrap or stored in a resealable bag.

Now that we’ve got all our ingredients ready, let’s get cooking!

Let’s Make This Creamy Mac and Cheese Recipe Together

Okay, friend, let’s get started! Don’t worry, this Baked and Creamy Macaroni and Cheese is easier than you think. Just follow these simple steps, and you’ll have a delicious, comforting dish on the table in no time.

Preheat your oven to 350°F (175°C). This is important to make sure your Baked and Creamy Macaroni and Cheese cooks evenly. Grease a 9×13 inch baking dish.
Cook the macaroni according to package directions. Make sure to cook it al dente, as it will continue to cook in the oven. Drain well and set aside. I learned the hard way with Baked and Creamy Macaroni and Cheese that slightly undercooking the pasta is way better than overcooking it!
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s the base of our creamy cheese sauce.
Slowly whisk in the milk, salt, pepper, and nutmeg. Continue whisking until the sauce is smooth and starts to thicken, about 5-7 minutes. Don’t worry if your **Baked and Creamy Macaroni and Cheese** sauce seems a little thin at first – it will thicken as it cooks.
Remove the saucepan from the heat and stir in the cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. This is where the magic happens!
Add the cooked macaroni to the cheese sauce and stir to combine. Make sure all the macaroni is coated in that glorious cheese sauce.
Pour the macaroni and cheese mixture into the prepared baking dish. Spread it evenly.
If desired, sprinkle breadcrumbs over the top. This will give your **Baked and Creamy Macaroni and Cheese** a nice, crispy topping.
Bake for 20-25 minutes, or until golden brown and bubbly. In my kitchen, **Baked and Creamy Macaroni and Cheese** usually takes about 22 minutes to reach that perfect golden-brown color. While the **Baked and Creamy Macaroni and Cheese** is cooking, I usually throw together a quick salad or steam some broccoli to serve alongside it. Your **Baked and Creamy Macaroni and Cheese** should smell like cheesy, comforting goodness!

There you have it! A classic homemade mac and cheese made with tender macaroni smothered in a delicious cheese sauce!

How I Love to Serve This Creamy Mac and Cheese

Now that our Baked and Creamy Macaroni and Cheese is golden brown and bubbly, it’s time to serve it up! This dish is incredibly versatile and pairs well with so many things.

My family loves this Baked and Creamy Macaroni and Cheese when I serve it with a simple green salad and some roasted vegetables. The salad adds a bit of freshness, and the vegetables provide some extra nutrients. It also pairs perfectly with a side of greens like kale or collard greens. If you love this, you’ll go crazy for my Spicy Buffalo Chicken Mac and Cheese!

This Baked and Creamy Macaroni and Cheese is perfect for potlucks, holiday gatherings, or just a cozy weeknight dinner. It’s always a hit, no matter the occasion. I always make sure to have plenty on hand because everyone always wants seconds! You could also serve with a drizzle of truffle oil for a decadent creamy mac and cheese recipe.

For presentation, I like to garnish the **Baked and Creamy Macaroni and Cheese** with a sprinkle of fresh parsley or a dusting of paprika. It adds a pop of color and makes the dish look even more appetizing. For more tips on serving delicious creamy mac and cheese recipe, check out The BEST Homemade Baked Mac and Cheese – Mom On Timeout.

If you have extra **Baked and Creamy Macaroni and Cheese**, it’s delicious reheated the next day. You can also use it as a filling for grilled cheese sandwiches or as a topping for baked potatoes. You may also want to try adding a protein like shredded chicken or beef for something heartier.

I’ve also experimented with seasonal **Baked and Creamy Macaroni and Cheese** variations. In the fall, I like to add roasted butternut squash or pumpkin puree to the cheese sauce. And in the summer, I’ll sometimes add grilled corn or chopped tomatoes.

Friends always ask for this **Baked and Creamy Macaroni and Cheese** recipe after they’ve tried it. It’s just that good!

Your Questions Answered About this Easy Creamy Mac and Cheese Recipe

Okay, let’s tackle some of the most common questions I get about this Baked and Creamy Macaroni and Cheese. I’ve made so many different varieties of baked mac and cheese casserole!

Q: Can I use different types of cheese in this Baked and Creamy Macaroni and Cheese?

A: Absolutely! Feel free to experiment with your favorite cheeses. Gruyere, fontina, and Gouda are all great options. Just make sure to use a cheese that melts well. You know what I do when my **Baked and Creamy Macaroni and Cheese** needs a flavor boost? I add a little smoked Gouda.

Q: Can I make this Creamy Baked Mac and Cheese ahead of time?

A: Yes, you can! Assemble the **Baked and Creamy Macaroni and Cheese** in the baking dish, cover it with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed.

Q: My Creamy Baked Mac and Cheese sauce is too thick. What should I do?

A: Add a little more milk, a tablespoon at a time, until the sauce reaches your desired consistency. And remember, it’s always better to err on the side of a thinner sauce, as it will thicken as it bakes.

Q: My Creamy Baked Macaroni and Cheese sauce is too thin. What did I do wrong?

A: It’s possible that you didn’t cook the roux long enough. You want to make sure the flour is fully incorporated and cooked for at least a minute or two before adding the milk. If it’s still too thin, you can whisk a tablespoon of cornstarch with a tablespoon of cold milk and stir it into the sauce while it simmers.

Q: Can I add a protein to this Creamy Mac and Cheese?

A: Definitely! Shredded chicken, cooked bacon, or crumbled sausage would all be delicious additions. Just stir them into the macaroni and cheese mixture before baking. My husband loves it when I add bacon to this creamy mac and cheese recipe!

Q: Can I freeze this Baked Macaroni and Cheese Casserole?

A: Yes, you can freeze it! Let the **Baked and Creamy Macaroni and Cheese** cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight and bake as directed. For tips on how to freeze properly, check out Homemade Mac & Cheese (extra creamy) Spend With Pennies.

Q: My breadcrumb topping burned. How can I prevent this next time?

A: Tent the baking dish with aluminum foil for the first half of the baking time. Then, remove the foil and continue baking until the **Baked and Creamy Macaroni and Cheese** is golden brown and bubbly.

My Final Thoughts on This Baked and Creamy Macaroni and Cheese

This Baked and Creamy Macaroni and Cheese recipe holds a special place in my heart because it’s a dish that brings my family together. It’s a reminder of happy times, shared meals, and the simple joy of good food.

Here are a few of my Baked and Creamy Macaroni and Cheese Pro Tips:

Don’t overcook the macaroni. It will continue to cook in the oven, so you want it to be slightly underdone when you drain it.
Use freshly grated cheese. It melts better and has a better flavor than pre-shredded cheese.
Don’t be afraid to experiment with different cheeses and toppings. The possibilities are endless!

Here are a few **Baked and Creamy Macaroni and Cheese** variations we’ve tried:

Lobster Mac and Cheese: Add cooked lobster meat for a decadent treat.
Jalapeño Popper Mac and Cheese: Add diced jalapeños, cream cheese, and bacon for a spicy kick.
Broccoli Cheddar Mac and Cheese: Add steamed broccoli florets for a healthier twist.

My son loves the Lobster Mac and Cheese, while my daughter prefers the classic cheddar mac and cheese. And my husband? He’s happy with any version as long as it’s cheesy and delicious! This Baked and Creamy Macaroni and Cheese reminds me of my No Bake Pumpkin Cheesecake Balls because they are both perfect for gatherings!

I encourage you to make this Baked and Creamy Macaroni and Cheese your own. Don’t be afraid to experiment with different ingredients and flavors until you find a version that your family loves. This is one of my go-to recipes, I also have another Baked Mac and Cheese recipe you might like too!

I hope you enjoy making this **Baked and Creamy Macaroni and Cheese** as much as I do. It’s a simple dish, but it’s packed with flavor and love.

A close up shot of creamy baked macaroni and cheese.

Happy cooking, friends! And remember, the best meals are the ones shared with loved ones. So, gather your family around the table and enjoy this **Baked and Creamy Macaroni and Cheese** together.

Baked and Creamy Macaroni and Cheese

Print Recipe

This baked and creamy macaroni and cheese is the ultimate comfort food. Made with a blend of cheeses and a crispy topping, it’s perfect for a weeknight dinner or special occasion.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound elbow macaroni
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
4 cups shredded cheddar cheese, divided
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tablespoons melted butter

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Cook macaroni according to package directions. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
Stir in salt, pepper, and nutmeg. Remove from heat and stir in 3 cups of cheddar cheese, Gruyere cheese, and Parmesan cheese until melted and smooth.
Add cooked macaroni to the cheese sauce and stir to combine.
Pour macaroni and cheese into the prepared baking dish. Top with remaining 1 cup of cheddar cheese.
In a small bowl, combine breadcrumbs and 2 tablespoons of melted butter. Sprinkle over the top of the macaroni and cheese.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let stand for 10 minutes before serving.

Notes

For a richer flavor, try using a combination of different cheeses, such as Monterey Jack or Gouda. You can also add a sprinkle of paprika to the breadcrumb topping for a hint of spice.