This creamy baked mac & cheese is truly a household favorite. The kind of dish that disappears from the table faster than you can blink.

It’s rich, cheesy, and irresistibly creamy, with a golden top that makes every bite feel like pure comfort.

One scoop is never enough, and chances are you’ll find yourself going back for seconds (and maybe even thirds).

What I love most about this recipe is how versatile it is. You can serve it as a main dish with a side salad for a cozy weeknight meal, or let it shine as a side dish at family gatherings, holidays, or potlucks.

No matter how you enjoy it, one thing’s certain, this baked mac & cheese always brings people together around the table.

You get a silky, rich cheese sauce that clings to every noodle, but also that irresistible cheesy crust on top that only happens after a good bake in the oven.

It’s the kind of dish that everyone comes back for seconds (and let’s be honest, sometimes thirds).

3 Secrets to the Best Mac and Cheese

The Cheese Blend

• Sharp cheddar: for that classic, tangy flavor we all associate with mac & cheese.

• Gouda: adds a smoky, buttery depth that makes the sauce feel more grown-up.

• Mozzarella: for that gooey, stretchy cheese pull we all love.

The Pasta Trick

Since the pasta continues to cook in the oven, this ensures you don’t end up with mushy noodles. Instead, they absorb the sauce as they bake, making every bite flavorful and perfectly textured.

The Cream Sauce

This recipe uses a combination of heavy whipping cream and half & half for the base. The heavy cream gives richness, while the half & half keeps it from becoming too heavy.

To thicken the sauce, we start with a roux which is a mixture of butter and flour, which helps everything bind together. Then comes the best part: whisking in the cheese until the sauce becomes smooth, creamy, and impossible to resist.

Seasonings like garlic powder, onion powder, paprika, salt, and pepper give the sauce extra depth. It’s subtle, but it makes all the difference.

Ingredients

Heavy cream & half & half – Make the sauce rich, creamy, and smooth.

Elbow noodles – Classic shape that holds cheese sauce well.

Butter & flour – Create a roux to thicken the sauce so it clings to the pasta.

Sharp cheddar – Main cheesy flavor with tangy bite.

Gouda – Adds buttery creaminess and depth.

Mozzarella – Melts stretchy and smooth.

Salt – Brings out all the flavors.

Black pepper – Adds mild heat and earthiness.

Onion & garlic powders – Subtle savory background.

Paprika – Adds warmth and a hint of color.

How To Make Creamy Mac and Cheese

1. Preheat Oven

Preheat your oven to 375°F and grease a large baking dish.

2. Prepare the Cheese

Grate all cheeses and combine them in a large bowl. Set aside. You should have about 6 cups total.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Add elbow noodles and cook for 2 minutes less than package directions. Drain and set aside.

4. Make the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in flour until smooth. Cook for 1–2 minutes, whisking constantly, to remove the raw flour taste.

5. Make the Sauce

Slowly pour in the heavy cream and half & half while whisking. Continue whisking until the sauce thickens enough to coat the back of a spoon.

Add salt, pepper, onion powder, garlic powder, and paprika. Taste as you go and adjust seasonings if needed.

Remove from heat and stir in 3 cups of the cheese blend until melted and creamy.

6. Combine and Assemble

Add the cooked pasta to the cheese sauce and stir until the noodles are evenly coated.

Pour half of the mac & cheese mixture into the baking dish. Sprinkle with half of the remaining cheese. Add the rest of the pasta mixture, then top with the final layer of cheese.

7. Bake

Bake uncovered for 25–30 minutes, until bubbly and golden. For an extra crispy top, broil on high for 3–5 minutes (watch carefully so it doesn’t burn).

8. Rest and Enjoy

Remove from oven and let rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop.

Serving Ideas

Classic Ideas

• Southern Collard Greens and Candied Yams
• Fried chicken or baked chicken thighs
• Barbecue ribs or pulled pork
• Holiday mains like roasted turkey or ham
• A crisp green salad to balance out the richness

Storage and Reheating

How to Store

1. Refrigerator

Store in an airtight container in the fridge for up to 4 days.

2. Freezer

You can freeze the assembled (unbaked) dish for up to 2 months. Thaw overnight in the fridge before baking.

Reheating

In The Oven:

1. Preheat your oven to 350°F. 
2. Transfer the mac and cheese to an oven-safe dish. 
3. Stir in about 1 tablespoon of milk per cup of mac and cheese. 
4. Cover the dish with aluminum foil. 
5. Bake for about 20 minutes, or until heated through. 
6. For a crispy topping, remove the foil and bake for another 5 minutes or use the broiler. 

On the Stovetop:

1. Place the mac and cheese in a saucepan. 
2. Stir in a splash of milk to loosen the mixture. 
3. Heat over medium-low heat, stirring occasionally, until warm and creamy. 
4. If the mixture seems dry, add a little more milk. 
5. Stirring occasionally will also help prevent it from sticking to the bottom of the pan. 

In the Microwave:

1. Place mac and cheese in a microwave-safe bowl. 
2. Add about 1 tablespoon of milk for every cup of mac and cheese. 
3. Cover with a microwave-safe lid or inverted plate to trap steam. 
4. Heat in 30-second intervals, stirring between each, until heated through.