Creamy Homemade Baked Mac and Cheese is the ultimate comfort food, combining tender pasta with a rich, velvety cheese sauce and a lightly baked finish that brings everything together. This classic dish is beloved for good reason: it’s simple to make, deeply satisfying, and perfect for feeding a hungry family or sharing at gatherings.
Unlike dry or crumbly baked versions, this recipe stays luxuriously creamy thanks to a homemade cheese sauce made from real dairy and freshly shredded cheese. Whether you serve it as a main dish or a hearty side, this mac and cheese is guaranteed to earn a permanent place in your recipe rotation.
Why You’ll Love This Creamy Homemade Baked Mac and Cheese
This baked mac and cheese strikes the perfect balance between stovetop creaminess and baked comfort. It’s rich without being heavy, cheesy without being greasy, and incredibly easy to customize.
The sauce is made from scratch using simple pantry staples, which means no artificial flavors or boxed mixes. Baking it briefly allows the cheese to melt beautifully while keeping the inside soft and creamy. It’s a recipe that works just as well for busy weeknights as it does for holidays, potlucks, and family celebrations.
Best of all, kids and adults alike love it, making it a true family favorite.
Ingredients for Creamy Homemade Baked Mac and Cheese
Pasta
- Elbow macaroni (or another short pasta like shells or cavatappi)
Cheese Sauce Base
- Unsalted butter
- All-purpose flour
- Whole milk
- Half-and-half
Cheese Blend
- Sharp or medium cheddar cheese, freshly shredded
- Gruyère cheese, freshly shredded
Seasonings
- Salt
- Black pepper
- Paprika (regular or smoked)
Ingredient Notes
Pasta:
Elbow macaroni is traditional, but any short pasta with curves or ridges will hold the sauce well. Cook it just until al dente so it doesn’t become mushy during baking.
Cheese:
Freshly shredded cheese is essential. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Cheddar adds classic flavor, while Gruyère contributes creaminess and depth.
Dairy:
Using both whole milk and half-and-half creates a rich sauce without needing heavy cream. If necessary, you can substitute all whole milk, though the sauce will be slightly less luxurious.
Seasoning:
Paprika adds warmth and subtle flavor without heat. Smoked paprika gives a deeper, slightly smoky note if you enjoy that style.
Step-by-Step Instructions
Step 1 – Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the pasta and cook it one minute less than the package instructions for al dente. Drain well and set aside. Slightly undercooking the pasta ensures it holds its shape after baking.
Step 2 – Make the Roux
In a large saucepan over medium heat, melt the butter completely. Whisk in the flour and cook for about one minute, stirring constantly. The mixture should look smooth and slightly bubbly but not browned.
Step 3 – Add the Dairy
Slowly whisk in the half-and-half and whole milk. Continue whisking to prevent lumps. Cook for several minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Step 4 – Melt the Cheese
Reduce the heat to low. Gradually stir in part of the shredded cheddar and Gruyère, allowing each addition to melt fully before adding more. Once smooth, season with salt, black pepper, and paprika.
Step 5 – Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir gently until every piece is evenly coated.
Step 6 – Assemble the Casserole
Preheat your oven to 325°F (165°C). Lightly grease a baking dish. Spoon half of the mac and cheese into the dish, sprinkle with a layer of shredded cheese, then add the remaining pasta. Finish with the rest of the cheese on top.
Step 7 – Bake Until Bubbly
Bake uncovered for about 15 minutes, or until the cheese is melted and lightly bubbly. For a slightly golden top, bake a few minutes longer, watching closely.
Pro Tips for Success
- Shred your own cheese for the smoothest sauce
- Whisk constantly when adding dairy to prevent lumps
- Don’t overbake — this keeps the mac and cheese creamy
- Taste and adjust seasoning before baking
- Let the dish rest for 5 minutes before serving to set slightly
Flavor Variations
- Extra Cheesy: Add mozzarella or fontina for more melt
- Spicy: Stir in a pinch of cayenne or hot sauce
- Garlic Lover’s Version: Add garlic powder or roasted garlic
- Veggie Boost: Fold in steamed broccoli or peas
- Crunchy Top: Sprinkle buttered breadcrumbs on top before baking
Serving Suggestions
Serve this creamy baked mac and cheese as a comforting main dish with a simple green salad or roasted vegetables. It also works beautifully as a side for baked chicken, meatloaf, or holiday meals. For potlucks, it holds well and stays creamy longer than many baked versions.
Storage and Freezing Instructions
Refrigeration:
Store leftovers in an airtight container for up to 4 days.
Reheating:
Reheat gently in the microwave or oven with a splash of milk to restore creaminess.
Freezing:
You can freeze baked mac and cheese, but the texture is best if frozen before baking. Thaw overnight in the fridge and bake as directed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~470 |
| Protein | ~22g |
| Carbohydrates | ~40g |
| Fat | ~26g |
| Fiber | ~2g |
| Sodium | ~760mg |
FAQ About Creamy Homemade Baked Mac and Cheese
Why is my baked mac and cheese dry?
Dry mac and cheese is usually caused by overbaking or not enough sauce. Baking just until bubbly keeps it creamy.
Can I make this recipe ahead of time?
Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
Can I use different cheeses?
Absolutely. Mixing cheeses like Colby, Monterey Jack, or fontina works well, as long as they melt smoothly.
Is this recipe kid-friendly?
Yes. The flavors are mild, creamy, and comforting, making it a favorite with children.
Can I double this recipe?
Yes, this recipe doubles easily for large gatherings. Use a larger baking dish and allow a few extra minutes in the oven.
Creamy Homemade Baked Mac and Cheese
Equipment
- large pot
- saucepan
- whisk
- baking dish
Ingredients
- 450 g elbow macaroni
- 60 g unsalted butter
- 60 g all-purpose flour
- 360 ml whole milk
- 240 ml half-and-half
- 300 g sharp or medium cheddar cheese, freshly shredded
- 150 g Gruyère cheese, freshly shredded
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika or smoked paprika
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta one minute less than package directions for al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about one minute, stirring constantly.
- Slowly whisk in the whole milk and half-and-half. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Reduce heat to low and gradually stir in the shredded cheddar and Gruyère until melted and smooth. Season with salt, pepper, and paprika.
- Add the cooked pasta to the cheese sauce and stir gently until fully coated.
- Preheat oven to 325°F (165°C). Transfer half the mac and cheese to a greased baking dish, sprinkle with cheese, add remaining pasta, and top with cheese.
- Bake uncovered for about 15 minutes, until melted and bubbly. Let rest briefly before serving.
Notes
Nutrition
Final Thoughts
This Creamy Homemade Baked Mac and Cheese — Easy Family Favorite delivers everything you want from a classic comfort dish: smooth cheese sauce, tender pasta, and just enough baking to bring it all together. It’s reliable, crowd-pleasing, and endlessly customizable — a recipe you’ll turn to again and again.