Let’s be real. We all have that one recipe that makes us feel like we’ve just gotten a warm hug from the universe. For me, it’s this baked mac and cheese recipe. It’s creamy, it’s cheesy, and it’s everything your comfort-food-loving soul didn’t know it needed on a Tuesday night. I’ve made this dish more times than I can count, and it’s never let me down. It brings back memories of my mom pulling it out of the oven with her oven mitts slightly singed because she insisted they ‘still had life in them.’ This is the baked macaroni and cheese recipe that has been passed down, tweaked, and devoured in my family for years. If you’re hunting for a mac and cheese recipe that’s rich without being too heavy, cheesy without being overkill, and easy enough that you won’t be crying in the kitchen—this one’s for you. Whether you’re craving a southern mac and cheese recipe baked to golden perfection or just a go-to cheese recipe to please a crowd, I’ve got you covered.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Baked Macaroni And Cheese Recipe
- 3) Ingredients for Creamy Baked Macaroni And Cheese
- 4) How to Make Creamy Baked Macaroni And Cheese
- 5) Tips for Making Creamy Baked Macaroni And Cheese
- 6) Making Creamy Baked Macaroni And Cheese Ahead of Time
- 7) Storing Leftover Creamy Baked Macaroni And Cheese
- 8) Try these comfort food recipes next
- 9) Creamy Baked Macaroni And Cheese
- 10) Nutrition
1) Key Takeaways
Warm pasta meets a thick cheese sauce. We get tender noodles with a creamy pull. The top turns golden and crisp. Inside stays soft and rich. This baked mac and cheese recipe keeps weeknights calm.
We use simple steps and pantry staples. The method stays steady and quick. Kids cheer. Grown ups go back for seconds. The dish plays nice with chicken or salad. It shines on its own.
Linda at Cook Daily Recipe shares this version with care. Find more on Cook Daily Recipe at https://www.cookdailyrecipes.com for notes and swaps. You and I can cook this with ease and a grin.
2) Easy Creamy Baked Macaroni And Cheese Recipe
I reach for this on busy days. The baked mac and cheese recipe starts fast. I boil pasta. I stir butter with flour. Milk joins. Cheese melts. My kitchen smells like comfort and home. Bubbles form near the edge. The top browns in the last few minutes. We pause and breathe. Dinner waits on the table.
We write this with clear steps and clean tools. A whisk. A pot. A dish for the oven. That is it. No trick. No stress. I learned this after a long week when I just wanted quiet food and an easy plan. The baked mac and cheese recipe brought peace and a little joy.
Friends ask for seconds and a copy. I say visit Linda at Cook Daily Recipe for more comfort ideas. Simple swaps keep the dish fresh. Sharp cheddar gives bite. Cream gives body. The goal stays the same. A smooth bite that holds on the fork.
3) Ingredients for Creamy Baked Macaroni And Cheese
Elbow pasta Small curves catch sauce. I like a firm chew that stands up to heat. I cook to just tender and then stop.
Butter This starts the sauce. It coats the flour. It adds a round taste that feels cozy and full.
All purpose flour A small scoop turns milk into a thick base. I whisk close and steady so no lumps stay.
Whole milk Warm milk makes silk. The sauce turns smooth and glossy. The pasta needs that soft blanket.
Heavy cream A little cream adds depth. The sauce clings to each piece. Every bite tastes rich and kind.
Sharp cheddar cheese I grate by hand. Fresh shreds melt clean. The flavor hits bright and bold.
Parmesan cheese A dust on top brings a crisp edge. A pinch in the sauce brings nutty notes and balance.
Salt and black pepper I season the water and the sauce. The taste wakes up without noise.
Garlic powder A light shake adds warmth. It stays in the background and keeps the cheese center stage.
Paprika A gentle finish on top gives color. It hints at smoke and makes the crust look proud.
4) How to Make Creamy Baked Macaroni And Cheese
Step 1 Heat the oven to three hundred fifty degrees Fahrenheit. Grease a baking dish. Bring a big pot of salted water to a boil.
Step 2 Cook pasta to just tender. Drain it and set it aside. Keep a small splash of the pasta water for later if the sauce feels tight.
Step 3 Melt butter in a saucepan over medium heat. Whisk in flour. Cook while whisking for one minute. The mix looks smooth and pale.
Step 4 Pour in warm milk and cream in a slow stream. Whisk near the pan so the sauce turns thick and even. The whisk leaves soft lines that fade.
Step 5 Pull the heat low. Add cheddar and a bit of Parmesan. Stir until smooth. Season with salt, pepper, and a pinch of garlic powder.
Step 6 Fold pasta into the sauce. If it looks too tight, add a spoon of the pasta water. Pour into the dish. Top with Parmesan and a dust of paprika.
Step 7 Bake until the edges bubble and the top turns golden. Let it rest for five minutes. Serve while warm and silky.
5) Tips for Making Creamy Baked Macaroni And Cheese
Grate cheese fresh. Pre shredded cheese can clump. Fresh shreds melt smooth and clean. Your sauce stays glossy and kind.
Salt the water well. The pasta starts with flavor that way. It tastes better with each bite. A good base makes a strong dish.
Watch the bake near the end. I like a light brown top. If you want more crunch, place the dish under the broiler for a short minute. Stand close and keep your eyes on it.
6) Making Creamy Baked Macaroni And Cheese Ahead of Time
I prep the sauce in the morning. I cook the pasta just shy of tender. I toss both with a splash of milk to keep things loose. The dish rests in the fridge until dinner.
When it is time, I bake a little longer at a gentle heat. The top still turns gold. The center stays soft. If it seems tight, a spoon of warm milk brings back the cream.
This plan helps on busy days. It gives me space to set the table and breathe. The baked mac and cheese recipe still tastes fresh and bold.
7) Storing Leftover Creamy Baked Macaroni And Cheese
I store portions in small airtight boxes. The pasta sits well for three days. The sauce keeps its body when we reheat with care.
For the stove, I add a spoon of milk to the pan. I warm on low and stir slow. The sauce turns smooth again. The bite returns.
For the microwave, I cover the bowl. I heat in short bursts with a tiny splash of milk. A quick stir brings back the creamy pull of this baked mac and cheese recipe.
8) Try these comfort food recipes next
9) Creamy Baked Macaroni And Cheese
Momma’s Creamy Baked Macaroni and Cheese – Best Baked Mac and Cheese Recipe
Ingredients
- 2 cups elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp paprika (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 1–2 minutes to make a roux.
- Gradually whisk in the milk and heavy cream. Keep whisking until the mixture thickens—don’t wander off.
- Reduce heat to low and stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt, pepper, and garlic powder if using.
- Add the cooked macaroni into the cheese sauce and stir to coat well.
- Pour the mixture into the prepared baking dish and sprinkle with paprika.
- Bake uncovered for 25–30 minutes, or until bubbly and the top is golden.
- Let it cool just a bit before serving. Trust me—burnt cheese tongue is no joke.
10) Nutrition
Serving size one sixth of the pan. Approx calories five hundred twenty five. Carbs thirty eight grams. Protein eighteen grams. Fat thirty two grams. Sodium six hundred seventy milligrams. Values vary with brands and swaps. Find more notes from Linda at Cook Daily Recipe online.
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