Name: Creamy Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. dried elbow pasta; 1/2 cup unsalted butter; 1/2 cup all purpose flour; 1 1/2 cups whole milk; 2 1/2 cups half and half; 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika (smoked paprika preferred); 4 cups shredded medium cheddar cheese (divided); 2 cups shredded Gruyere cheese (divided)

There’s just something so comforting about a dish that’s cheesy, rich, and baked to bubbly perfection—this Creamy Baked Mac and Cheese Recipe hits all those notes. It’s one of those meals that feels like a warm hug and always brings smiles around the dinner table.

A white bowl filled with creamy macaroni and cheese, showing a thick layer of melted cheese coating each piece of elbow macaroni in a pale yellow color with small black pepper specks. A woman's hand is holding a fork lifting a bite of the macaroni, with melted cheese stretching between the fork and the bowl, highlighting the rich texture of the dish. The background has a white marbled texture with a purple cloth softly blurred in the distance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe
Top Tip
How to Serve Creamy Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Baked Mac and Cheese Recipe

Why You'll Love This Recipe

This Creamy Baked Mac and Cheese Recipe is one I turn to when I want both comfort and impress-your-people vibes without any stress. The cheeses blend together in such a silky way, and the baked layer on top adds just the right touch of golden crispness.

Ultra Creamy Sauce: The combination of half and half plus whole milk makes the cheese sauce unbelievably smooth and rich.
Perfect Cheese Blend: Cheddar and Gruyere provide deep flavor and that gooey melt you want in mac and cheese.
Baked to Perfection: The top gets lightly golden and bubbly, adding a gorgeous texture contrast.
Family Favorite: It’s been a hit with kids and adults alike in my kitchen—makes a great crowd pleaser.

This image shows a close-up of a white bowl filled with creamy macaroni and cheese topped with melted cheese that is golden and slightly browned in spots. The cheese layer is thick and bubbly, covering small pasta pieces below. A wooden spoon held by a woman's hand is scooping a portion, revealing the creamy sauce and soft pasta underneath. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays an essential role. The elbow pasta is classic for cheese dishes; it holds sauce well without getting mushy. I always recommend freshly shredding your cheeses for the best melt and flavor. And the combo of butter, flour, half and half, and milk creates a luscious sauce base that’s anything but runny.

Flat lay of dried elbow pasta arranged neatly next to a small pile of golden unsalted butter, a small mound of all purpose flour on a white ceramic plate, whole uncracked brown eggs beside a small white bowl of creamy whole milk, another small white bowl filled with half and half, a simple white bowl overflowing with shredded medium orange cheddar cheese, a separate white bowl with shredded pale yellow Gruyere cheese, a small white bowl containing coarse sea salt, a small white bowl with cracked black pepper, and a tiny white bowl filled with vibrant smoked paprika powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow Pasta: Its shape traps the creamy sauce perfectly, plus it cooks quickly and evenly.
Unsalted Butter: Gives a rich base for the roux so you can control the salt level in your cheese sauce.
All Purpose Flour: Thickens the sauce, creating that velvety, smooth texture you want without clumps.
Whole Milk: Adds richness and creaminess to the sauce without heaviness.
Half and Half: This is the secret to the extra creamy texture; the fat content helps the sauce cling to pasta beautifully.
Cheddar Cheese: Sharpness and bold flavor makes this a must-have in any mac and cheese.
Gruyere Cheese: Adds a lovely nutty, slightly sweet depth that mellows the cheddar.
Salt & Pepper: Essential for balancing flavors and bringing out cheesy goodness.
Paprika (Smoked, if you can): Adds a subtle warmth and smoky hint that takes this comfort food to another level.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Baked Mac and Cheese Recipe is how easy it is to tweak it to your taste or dietary needs. I often swap in different cheeses or add a hint of spice, and it's always delicious.

Variation: I sometimes like to add a handful of cooked, crumbled bacon or caramelized onions for an extra flavor boost — it’s a crowd-pleaser every time.
Vegetarian Version: You can keep it meat-free and still rich by adding sautéed mushrooms or roasted veggies inside.
Make it Gluten-Free: Feel free to use gluten-free flour and pasta, the cheese sauce still comes out creamy and satisfying.

Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe

Step 1: Prep and cook the pasta perfectly

Start by bringing a big pot of salted water to a boil. When it hits a rolling boil, toss in your elbow pasta and cook it until just shy of al dente—usually about one minute less than the package suggests. I like it this way because the pasta will finish cooking while baking, soaking up all that saucy goodness. Drain it and stir in a tiny drizzle of olive oil so it won’t stick while you move on to the sauce.

Step 2: Make the silky cheese sauce

In a large saucepan over medium heat, melt your butter. Sprinkle in the flour and whisk it together—it’ll look like wet sand at first. Keep whisking for about a minute to cook out that raw flour taste. Then, slowly pour in about 2 cups of the half and half, whisking constantly so the sauce stays smooth. Add in the rest of the half and half and whole milk the same way, making sure everything blends nicely. Keep heating and whisking until the sauce thickens up, almost like a thinned-out condensed soup.

Step 3: Melt in the cheese

Take your sauce off the heat and stir in salt, pepper, and the smoked paprika. Then add in 1 ½ cups of the shredded cheeses, stirring until melted and smooth. Follow up with another 1 ½ cups of cheese, making sure it’s fully incorporated. This layering of cheese helps build that deep, creamy flavor we’re after.

Step 4: Assemble and bake

In a big bowl, combine the drained pasta and cheese sauce thoroughly. Pour half of this mixture into your greased 9x13-inch pan, then sprinkle 1 ½ cups cheese on top as a gooey middle layer. Add the rest of the pasta mixture over the cheese, then finish with the final 1 ½ cups shredded cheese on the top. Pop it in a 325°F oven for about 15 minutes until the top is bubbling and lightly golden. If you like a crispier top, a quick broil for a minute or two will do the trick—just watch it closely!

Top Tip

Having made this recipe countless times, I’ve learned a few tricks to get it just right and keep it stress-free:

Cheese Shredding: Always shred your cheese fresh rather than buying pre-shredded for the smoothest melt without graininess.
Thickness Test: When thickening your sauce, it should coat the back of a spoon like a thick gravy—this consistency holds up beautifully baked in the oven.
Layering Cheese: Adding cheese in layers (inside the sauce, in the middle, and on top) maximizes flavor and texture contrast throughout.
Don’t Overcook Pasta: Slightly undercooking pasta ensures it stays tender after baking rather than mushy.

How to Serve Creamy Baked Mac and Cheese Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or chives on top—it adds a lovely pop of color and fresh bite that cuts through the richness. Sometimes, a dash more smoked paprika or a sprinkle of toasted breadcrumbs gives it a delightful crunch.

Side Dishes

This mac and cheese pairs beautifully with simple green salads, roasted veggies like Brussels sprouts or asparagus, or even some crispy fried chicken if you're feeling indulgent. It’s a great main or a comforting side.

Creative Ways to Present

For special occasions, I like to bake this dish in individual ramekins for a fancy touch—perfect for dinner parties. You could even mix in lobster or crab meat for a fancy, decadent twist that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Before reheating, let it come to room temperature a bit to keep the sauce creamy and avoid separating.

Freezing

This mac and cheese freezes well! I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge and reheat gently in the oven.

Reheating

Reheat leftovers in a 350°F oven, covered loosely with foil to prevent drying out, for about 20 minutes. Stir halfway through to revive that creamy texture and avoid dryness. Microwave works too but the oven method keeps it tastier.

Frequently Asked Questions:

Can I use other types of pasta?

Absolutely! While elbow pasta is classic, penne, shells, or cavatappi all work well because they hold cheese sauce nicely. Just adjust the cooking time accordingly.

What if I don’t have Gruyere?

No problem! You can substitute Gruyere with mozzarella, fontina, or a mild Swiss cheese. The flavor will be a bit different, but still rich and melty.

Can I make this recipe dairy-free?

Making it dairy-free is a bit tricky because the cheese sauce is the heart of this dish. However, you can try using plant-based milk alternatives and dairy-free cheese, though the texture and flavor will vary.

Why do you use both half and half and whole milk?

Using half and half along with whole milk gives the sauce an extra creamy texture without being overly heavy. The balance helps the sauce cling perfectly to the pasta while keeping it silky smooth.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe has been a go-to in my kitchen for years because it’s both simple and shows up with incredible flavor every time. I hope you enjoy making and sharing it as much as I do—it’s one of those meals that turns any ordinary day into something special with very little fuss. Grab your cheese, your favorite pasta, and get ready for some serious comfort food magic.