Creamy Baked Mac and Cheese Recipe

If you’re craving comfort food that hits all the right notes, you’ve got to try this Creamy Baked Mac and Cheese Recipe. I absolutely love how this classic dish turns out—rich, cheesy, and perfectly baked with a golden crust. When I first tried this recipe, it quickly became a staple in my kitchen because it’s foolproof, full of flavor, and just downright satisfying. Stick around, and I’ll walk you through every step so you can nail it right in your own home.

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Ingredients You’ll Need

The ingredients here come together to give you that classic creamy baked mac and cheese flavor, with some little touches that take it over the top. The dry mustard is a sneaky secret—it really brings out the cheese flavor without being overpowering. Make sure to pick good quality cheese; it’s worth it!

• Dried macaroni: I like elbow macaroni for the way it holds sauce, but really any pasta with nooks and crannies will work well.
• Egg: This helps thicken the sauce when baked so you get a creamy, custard-like texture instead of runny cheese.
• Salted butter: Adds richness and helps make the roux—that smooth sauce base.
• All-purpose flour: For thickening the cheese sauce—don’t skip this step!
• Whole milk: Whole milk gives you that luscious creaminess; skim just won’t do.
• Dry mustard: This little ingredient amps up the savory cheese flavor without tasting like mustard.
• Cheese (cheddar, jack, fontina): Using a blend keeps things flavorful and melty; I often use sharp cheddar for punch and fontina for extra creaminess.
• Kosher salt: Essential for balancing flavors—taste as you go so you don’t under-salt.
• Seasoned salt: Adds complexity, a bit smoky and savory depth that pairs well with cheese.
• Ground black pepper: Freshly ground is best for a little warmth.
• Optional spices (cayenne, paprika, thyme): A tiny pinch of these can give your mac and cheese a nice subtle kick or earthy note!

Variations

I love to mix things up with this creamy baked mac and cheese recipe. It’s such a flexible dish that you can easily adapt for dietary needs or just give it your own twist. You’ll find that this recipe is a great canvas for creativity.

• Vegetable Boost: I sometimes stir in sautéed spinach or roasted broccoli for some added greens and texture—it’s a great way to sneak veggies in.
• Spicy Kick: Adding a pinch of cayenne or hot sauce in the cheese sauce gives it a nice warming flavor that balances perfectly with the creaminess.
• Gluten-Free: Swap regular flour for a gluten-free blend and use gluten-free pasta to make this recipe safe for gluten sensitivities—I’ve done this successfully many times!
• Extra Crunch: Top with buttery breadcrumbs before baking for an irresistible crispy finish that everyone swoons over.

How to Make Creamy Baked Mac and Cheese Recipe

Step 1: Cook the Macaroni Firmly

One trick I learned early on is to cook your macaroni until it’s very firm—think just shy of al dente. You actually want it a bit too firm to eat right out of the pot. This way, the pasta won’t get mushy after baking. Drain it well and set it aside. This little detail makes a huge difference in the final texture.

Step 2: Prepare the Egg Mixture

Beat the egg in a small bowl. This egg will be incorporated into the cheese sauce later and helps the sauce set up beautifully in the oven without becoming rubbery. It’s a nice addition that keeps the mac and cheese creamy and cohesive.

Step 3: Make the Roux and Cheese Sauce

Melt your butter in a large pot over medium-low heat, then whisk in the flour to create a roux. This part requires gentle attention: whisk constantly for about 5 minutes and be careful not to let it brown or burn. This cooks out the raw flour taste and gives you a silky base.

Next, slowly pour in the milk while whisking. Add in the dry mustard here—this little secret elevates the cheese flavor without overpowering it. Keep whisking and cook until thickened, about 5 minutes. Lower the heat and keep it warm.

Step 4: Temper the Egg

Now comes a crucial step: take about 1/4 cup of your hot cheese sauce and slowly whisk it into the beaten egg. This tempers the egg so it doesn’t scramble when you combine it with the hot sauce. Then whisk the egg mixture back into the rest of the sauce, stirring until perfectly smooth.

Step 5: Add Cheese and Seasonings

Stir your grated cheese into the sauce and let it melt, creating that dreamy creamy texture you’re aiming for. Add kosher salt, seasoned salt, black pepper, and any optional spices like paprika or cayenne to taste. Don’t skimp on the seasoning—it’s what brings everything home. Taste as you go, and adjust because under-salted mac and cheese is a sad affair.

Step 6: Combine Pasta and Bake

Pour the cooked and drained macaroni into the cheese sauce and stir until fully coated. Transfer everything into a buttered baking dish, then top with extra cheese for that irresistible crust. Bake at 350°F for 20-25 minutes until bubbly and golden on top. Here’s where the magic finishes—all those flavors meld perfectly in the oven!

How to Serve Creamy Baked Mac and Cheese Recipe

Garnishes

I like to keep things simple with a sprinkle of chopped fresh parsley or thyme on top for a hit of color and freshness. Sometimes I nibble on a little extra smoked paprika dusted over the crust for a subtle smoky vibe that pairs beautifully with the creamy cheese.

Side Dishes

This mac and cheese goes great with a crisp green salad or roasted veggies to balance all that richness. I often serve it alongside garlic roasted Brussels sprouts or a tangy cole slaw to round out the meal.

Creative Ways to Present

For special occasions, I sometimes make individual servings in small ramekins topped with a breadcrumb crust—it feels fancy but is so easy. Another fun idea? Bake it inside hollowed-out mini pumpkins or bell peppers, which makes such a charming presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

After your creamy baked mac and cheese has cooled, I store leftovers tightly covered in the fridge. It usually keeps well for about 3-4 days. When reheating, it’s best to add a splash of milk to loosen up the cheesy sauce and gently warm so it doesn’t dry out.

Freezing

I’ve frozen mac and cheese a few times with success—just make sure to cool it completely before freezing in a sealed container. When ready to eat, thaw overnight in the fridge and reheat in the oven, covered, until warmed through. The texture holds up surprisingly well!

Reheating

My go-to reheating method is the oven. Cover the mac and cheese with foil, add a little milk or cream, and bake at 350°F for about 15-20 minutes. This keeps the top from drying out and preserves that creamy, luscious cheesy goodness.

FAQs

Final Thoughts

This Creamy Baked Mac and Cheese Recipe holds a special place in my heart because it never fails to bring smiles to the dinner table. Whether it’s a weeknight treat or part of a holiday spread, it’s comfort food done right—rich, flavorful, and downright addictive. I’m confident that if you give this recipe a try, you’ll find yourself making it over and over too. Trust me, nailing this classic is way easier than it looks, and the warm cheesy goodness is so worth the little effort.

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