Name: Creamy Homemade 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; 4 cups shredded medium cheddar cheese, divided (measured after shredding); 2 cups shredded Gruyere cheese, divided (measured after shredding); 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. smoked paprika

If you ve ever craved that perfect, comfort-food hug, this Creamy Homemade Baked Mac and Cheese Recipe is exactly what you need. It s rich, velvety, and loaded with ooey-gooey cheese that melts into every single bite-seriously, it s my go-to when I want to impress dinner guests or just treat myself after a long day. There’s something so cozy about the baked cheesy crust on top, giving it that wonderful contrast in texture you don t get from stovetop versions.

What makes this Creamy Homemade Baked Mac and Cheese Recipe stand out for me is the combination of cheddar and Gruyere cheeses, plus a luscious sauce made with half and half and whole milk that keeps it creamy without being too heavy. Whether you’re making it as a side dish for a family gathering or just craving a filling solo meal, it comes together pretty simply but feels special every time.

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Why You’ll Love This Recipe

Unmatched Creaminess: The blend of half and half with whole milk creates the silkiest, dreamiest cheese sauce you’ll ever taste.
Balanced Cheeses: Cheddar brings sharpness, Gruyere adds nutty depth, making every bite interesting and delicious.
Easy to Prep Ahead: You can assemble it a day or two before baking, which is a lifesaver for busy weeknights or entertaining.
Perfect Texture Contrast: That golden, bubbly baked topping offers a pleasant crunch over a creamy base-just the way I like it.

This image shows a large white rectangular baking dish filled with a three-layer baked casserole topped with melted, golden-yellow cheese that has browned spots. The top layer is bubbly and slightly crispy, with some visible white melted cheese mixed with the yellow cheese. A woman's hand is using a wooden spoon to scoop out a portion, showing the thick, creamy, and cheesy texture underneath the browned top, with bits of cheese stretching as the spoon lifts. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

This recipe uses simple ingredients that you probably already have or can easily find. Picking the right cheeses and dairy is key to nailing that creamy homemade magic without breaking the bank.

Dried elbow pasta: Classic choice for mac and cheese-holds the sauce perfectly.
Unsalted butter: For that smooth base in your roux without extra saltiness.
All purpose flour: Helps thicken the sauce so it’s just the right consistency.
Whole milk: Adds richness and balances the texture of the sauce.
Half and half: This is the secret to creaminess without using heavy cream; if you can’t find it, a mix of milk and cream works too.
Medium cheddar cheese: Sharp and flavorful, make sure to shred it fresh for best melt and taste.
Gruyere cheese: This nutty and slightly sweet cheese brings another depth of flavor.
Salt and black pepper: To season and bring out all the flavors in the cheese sauce.
Paprika (smoked preferred): Adds a subtle smoky warmth and beautiful color to the sauce.

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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.

Variations

I love tweaking the Creamy Homemade Baked Mac and Cheese Recipe depending on mood or occasion-feel free to make it your own by adding extras or swapping cheeses.

Five Cheese Version: I tried a version with cheddar, Colby, Muenster, Gruyere, and mozzarella-super rich and perfect for cheese lovers craving variety.
Crunchy Topping: For when I want a firmer, crunchier crust, I bump up the oven temperature or broil at the end; just watch carefully so it doesn’t burn!
Spice it Up: Adding garlic powder, onion powder, or even a splash of hot sauce gives it a delicious punch-great for mixing things up.
Gluten-Free Option: Swap regular pasta for gluten-free varieties and use GF flour or cornstarch for roux; the result is still creamy and comforting.

How to Make Creamy Homemade Baked Mac and Cheese Recipe

Step 1: Prep Your Pasta and Cheeses

Start by boiling a large pot of salted water for your elbow macaroni-cook it just one minute less than the package instructions to get it al dente (it ll finish cooking in the oven, so you don t want mushy pasta). While that s going, shred your cheddar and Gruyere cheeses and split them into three portions: one for the sauce, one for layering inside, and one for topping. This step saves you scrambling later, and fresh-shredded cheese really melts better than pre-shredded stuff.

Step 2: Make the Creamy Cheese Sauce

In a large saucepan over medium heat, melt the butter and whisk in the flour to form a roux-it ll look like very wet sand at this point. Cook for about a minute while whisking to remove that raw flour taste. Next, slowly add half and half (about 2 cups first), whisking constantly to avoid lumps, then pour in the rest along with whole milk. Keep whisking and heating until the sauce thickens to a consistency like thin condensed soup-you ll feel it coat the back of a spoon nicely.

Step 3: Stir in Spices and Cheese

Remove the sauce from heat and stir in the salt, pepper, and smoked paprika. Then add 1 ½ cups of the cheese reserved for the sauce and stir gently until melted and smooth. Follow this by adding another 1 ½ cups of cheese, mixing well until the sauce is luscious and gooey with no lumps. This double-cheese addition is what makes the sauce incredibly creamy and flavorful.

Step 4: Combine Pasta and Sauce, Layer, and Bake

Toss the drained pasta with the cheese sauce in a large bowl so every bit is coated evenly. Pour half the cheesy pasta into your greased baking dish, then sprinkle the layer of shredded cheese from the middle portion. Add the remaining pasta mixture on top, and finish with the last portion of shredded cheese spread evenly. Bake at 325°F for 15 minutes until the top is bubbly and the cheese is lightly golden. Trust me, the smell alone is worth the wait!

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Pro Tips for Making Creamy Homemade Baked Mac and Cheese Recipe

Don t Overcook Pasta: Cooking just under al dente prevents mushiness after baking-trust me, it makes all the difference.
Use Freshly Shredded Cheese: It melts smoother than pre-shredded bags that often contain anti-caking agents.
Whisk Constantly When Adding Milk: It helps prevent lumps in your cheese sauce and gives you that silky texture.
Let Dish Rest Before Baking if Made Ahead: Taking it out of the fridge 30 minutes before baking ensures even reheating and prevents cracking sauce.

How to Serve Creamy Homemade Baked Mac and Cheese Recipe

A close-up of a baked macaroni and cheese dish in a rectangular baking pan, showing two main layers: the top layer is golden brown with melted, slightly browned cheese that has a bubbly and textured surface with patches of darker caramelized spots, while the bottom layer reveals creamy, thick macaroni pasta coated in white cheese sauce, with some pasta pieces peeking through; a wooden spoon covered with the same creamy sauce is scooping from the bottom right, showing the soft, smooth, and rich texture underneath; the pan rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

My favorite way to garnish this mac and cheese is with a sprinkle of fresh chopped parsley or chives-it lifts the richness and adds a pop of color. Sometimes I add a pinch more smoked paprika on top before serving for that extra smoky aroma. Crushed buttery breadcrumbs also work wonders if you want a bit more crunch.

Side Dishes

For sides, I often go with something green and fresh like a crisp Caesar salad or roasted veggies like broccoli or Brussels sprouts to balance out the creaminess. A simple tomato salad with basil also pairs nicely by adding acidity and brightness.

Creative Ways to Present

For special occasions, I ve served this mac and cheese in individual ramekins topped with crispy pancetta or breadcrumbs-it s pretty chic and everyone gets their own bubbly portion. Another idea is layering it with cooked bacon or caramelized onions inside the dish before baking for flavor layers that wow your guests.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cool the mac and cheese completely, then cover it tightly and store it in the fridge for up to 2 days. It reheats beautifully if you add a splash of milk to loosen it before warming, so it doesn t dry out.

Freezing

I ve frozen this recipe both baked and unbaked. If freezing unbaked, assemble as usual, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking. It holds up well without losing creaminess or flavor.

Reheating

The best way I ve found to reheat is in a 350°F oven, covered with foil to keep moisture in, for about 15-20 minutes. If reheating single portions, a microwave is fine but add a splash of milk and stir halfway through to keep it creamy.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While elbow pasta is classic, you can swap in shells, cavatappi, or penne. Just adjust the cooking time so the pasta is al dente before baking to avoid mushiness.
Can I make this recipe dairy-free or vegan?

To make a dairy-free version, try using plant-based milks like oat or cashew and vegan butter substitutes. For cheese, nutritional yeast or vegan cheese shreds can add flavor, though the texture will differ from the traditional creamy sauce.
What s the trick to getting a crispy topping on baked mac and cheese?

Baking at a slightly higher temperature (350-375°F) for longer, then broiling the last 2-5 minutes, crisps up the top nicely. Adding a sprinkle of breadcrumbs or crispy bacon on top before baking amplifies the crunch.
Can I prepare this recipe ahead of time?

Yes! You can assemble the mac and cheese up to 2 days in advance, refrigerate it, then bake just before serving. Let it warm at room temperature for about 30 minutes before baking to ensure even cooking.

Final Thoughts

This Creamy Homemade Baked Mac and Cheese Recipe holds a special place in my heart because it s that perfect balance of simple and decadent that never fails to bring smiles around the table. I genuinely recommend trying it exactly as written first-you ll see how silky, cheesy, and satisfying it is-and then feel free to customize it to your liking. Once you master this base, you ll have a reliable, crowd-pleasing comfort dish up your sleeve for any occasion.