Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese – the ultimate creamy baked mac and cheese recipe with an extra cheesy broiled crust on top!

Creamy Baked Mac & Cheese

There are so many delicious variations and styles of mac and cheese, from stovetop mac and cheese to southern style mac and cheese. I even have an easy Instant Pot Mac and Cheese recipe that is out of this world! This baked version is ultra creamy and rich with a broiled cheese topping that adds an extra layer of flavor and texture. I’ve included photos below from the cooking process so you can see what the cheese sauce should look like. I describe it as an elevated homemade version of a creamy, saucy Stouffer’s mac and cheese.

Ingredients for Creamy Baked Mac and Cheese

Be sure to scroll to the bottom of the post for the recipe card with full ingredients, measurements, and instructions.

• Pasta: Use any bite sized pasta. I like cellentani, cavatappi, rotini, or classic macaroni noodles.
• Unsalted Butter: To create the béchamel sauce, which is the base for the cheese sauce.
• Flour: A key ingredient in the roux, which thickens the sauce.   
• Whole Milk: For the best results, use whole milk. Skim milk doesn’t have enough fat to thicken the sauce.
• Evaporated Milk: A concentrated milk product that adds richness and depth of flavor.   
• Sharp Cheddar Cheese: Mild cheddar cheese would be a good substitute. Avoid using extra sharp cheese as it can be on the drier side and can make the sauce oily. Use freshly grated cheddar cheese.
• Colby-Jack Cheese: A mild, versatile cheese that melts well and adds a creamy texture. Use freshly grated.   
• Parmesan Cheese: A hard, aged cheese with a nutty, salty flavor. Use freshly grated parmigiana reggiano for best flavor.
• Dijon Mustard: A tangy condiment that adds a subtle flavor and helps balance the richness of the cheese sauce.
• Kosher Salt
• Freshly Ground Black Pepper 
• Fresh Chives: Adds a delicate, onion-like flavor.

How to Make Creamy Baked Mac and Cheese

1. Cook the Pasta: Boil pasta in salted water, then drain.
2. Make the Cheese Sauce: Melt butter, whisk in flour, and gradually add warm milk and evaporated milk. Simmer until thickened. Stir in cheeses, mustard, salt, and pepper.
3. Combine: Mix the cooked pasta with the cheese sauce.
4. Bake: Pour the mixture into a baking dish and top with remaining cheese. Bake until bubbly and golden brown.
5. Broil: Broil briefly to get a crispy, golden top.
6. Serve: Garnish with fresh chives and enjoy!

Recipe Tips

• Warm the Milk and Evaporated Milk: Warming the liquids helps them incorporate smoothly into the roux and prevents lumps.
• Don’t Overheat the Cheese Sauce: If the sauce is too hot, the cheese can seize up and become grainy.
• Shred Your Own Cheese: Freshly shredded cheese melts more evenly and creates a creamier sauce.
• Experiment with Different Cheeses: Try adding other cheeses like Gruyère, fontina, or Gouda for a unique flavor profile.
• For a Crispy Top: Broil the mac and cheese for a few minutes to get a golden brown, crispy top.
• Reheat Leftovers: Reheat gently on the stovetop or in the oven to avoid drying out the cheese sauce.

My Favorite Thanksgiving Recipes

• Garlic Herb Butter Thanksgiving Turkey Recipe 
• Homemade Green Bean Casserole with Crispy Fried Onions
• Make-Ahead Mashed Potatoes
• Sausage Apple Cranberry Stuffing 
• Pumpkin Pie 
• Easy Pecan Pie Recipe
• Pumpkin Cheese Ball 
• Corn Casserole
• Fresh Cranberry Orange Sauce
• No Bake Pumpkin Cheesecake
• Ultimate Slow Cooker Mac and Cheese