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Rich, flavorful, and easy to make, this Creamy Baked Mac and Cheese is a total game-changer for weeknight dinners and holiday sides! Ready in just 30 minutes using a handful of simple ingredients. You're going to want seconds!
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Baked Macaroni and Cheese
Okay, I'll admit it: I used to think baked mac and cheese would always turn out dry and unappetizing. In my mind, it was too difficult to try and get it as cheesy and moist as stovetop mac, so I just about gave up on the idea.
That is, before trying this baked macaroni and cheese recipe inspired by Ina Garten's famous mac and cheese. We were having a busy holiday the first year I made this dish, and even at the time, I half expected it to be an afterthought to the rest of dinner.
Oh, how wrong I was - and I've never been happier to be wrong! This baked mac and cheese has the perfect amount of smooth and creamy cheese sauce that keeps it oh, so moist. You won't have to worry about the noodles drying out, or the flavor not being what you were hoping for.
Trust me - this creamy baked mac and cheese has everything. It's soft, smooth, and packed with flavor. Every time I make this dish, it's quick to disappear from every plate at the table. Give it a try, and I know you'll get the same results.
Creamy Mac and Cheese Ingredients
- Fusilli pasta (or pasta of choice)
- Salt
- Pepper
- Olive oil
- Butter
- All-purpose flour
- Whole milk
- Sharp cheddar cheese, shredded
- Gruyere cheese, shredded
- Tomatoes (optional)
- Panko breadcrumbs
How to Make Baked Mac and Cheese
- Preheat your oven to 375°F. Set a large pot of water on the stove, add a dash of salt and a drizzle of olive oil to it, and bring it to a boil. Once boiling, add pasta and cook according to package instructions (I recommend slightly al dente), then drain and set aside.
- In another large pot, melt butter. Once melted, add flour and stir until combined and thickened into a roux (paste-like mixture).
- Slowly add milk while whisking, until the mixture is creamy, thick, and smooth.
- Remove from the heat and add in sharp cheddar cheese and Gruyere cheese, stirring until melted, well-combined, and smooth.
- Add salt and pepper to taste.
- Mix the cooked pasta into the cheese sauce. Spray a 9 by 13-inch baking dish with cooking spray, then add the macaroni and cheese to the dish, smoothing it into an even layer.
- Melt the remaining butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly to avoid burning. Remove from the pan immediately once browned.
- Place tomato slices in an even layer over the top of the macaroni and cheese in the baking dish (optional).
- Sprinkle the breadcrumbs over the top.
- Bake for 30 minutes, until bubbling and edges begin to brown. Serve, and enjoy!
Tips to Bake Mac and Cheese
- You do not want to cover baked mac and cheese. It should be left uncovered for a crisp topping.
- Any cheese that melts easily will work for this recipe, such as mozzarella, smoked gouda, or any other favorites.
- You can shred your own cheese or use pre-shredded cheese for homemade mac and cheese.
- This dish works well as a side dish for the holidays or as a main course on a busy weeknight.
- Add a pinch of mustard powder for extra flavor. This is a trick you'll find in Southern baked macaroni recipes, and it always makes for the best comfort food!
- I use rotini pasta for this dish, but you can use classic elbow macaroni noodles or whatever type of shell pasta you prefer.
FAQ for Oven Mac and Cheese
There are two tricks to keeping baked mac and cheese moist: the perfect roux ratio of flour and butter, and using hand-shredded cheese. Pre-shredded cheese can reduce the moisture in baked mac and cheese, while the balance of flour and butter in the roux makes a difference for the consistency of the sauce. Make sure to follow directions exactly for a moist mac and cheese recipe.
Heat oven to 350°F. Add 1 Tablespoon of milk per cup of macaroni and cheese to the baking dish, mixing it through to incorporate it. Cover in foil, and bake for roughly 20-25 minutes until heated through.
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Creamy Baked Mac and Cheese
Equipment
- 9 by 13-inch baking dish
- Cooking spray
- 2 large pots
Ingredients
Pasta
- 16 oz. Fusilli pasta or pasta of choice
- 1 dash salt
- 1 drizzle olive oil
Cheese Sauce
- 6 Tablespoons butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
- 2 medium tomatoes sliced; optional
Breadcrumb Topping
- 4 Tablespoons butter
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F. Set a large pot of water on the stove, add a dash of salt and a drizzle of olive oil to it, and bring it to a boil. Once boiling, add pasta and cook according to package instructions (I recommend slightly al dente), then drain and set aside.
- In another large pot, melt butter. Once melted, add flour and stir until combined and thickened into a roux (paste-like mixture).
- Slowly add milk while whisking, until the mixture is creamy, thick, and smooth.
- Remove from the heat and add in sharp cheddar cheese and Gruyere cheese, stirring until melted, well-combined, and smooth.
- Add salt and pepper to taste.
- Mix the cooked pasta into the cheese sauce. Spray a 9 by 13-inch baking dish with cooking spray, then add the macaroni and cheese to the dish, smoothing it into an even layer.
- Melt the remaining butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly to avoid burning. Remove from the pan immediately once browned.
- Place tomato slices in an even layer over the top of the macaroni and cheese in the baking dish (optional).
- Sprinkle the breadcrumbs over the top.
- Bake for 30 minutes, until bubbling and edges begin to brown. Serve, and enjoy!
Notes
- You do not want to cover baked mac and cheese. It should be left uncovered for a crisp topping.
- Any cheese that melts easily will work for this recipe, such as mozzarella, smoked gouda, or any other favorites.
- You can shred your own cheese or use pre-shredded cheese for homemade mac and cheese.
- This dish works well as a side dish for the holidays or as a main course on a busy weeknight.
- Add a pinch of mustard powder for extra flavor. This is a trick you'll find in Southern baked macaroni recipes, and it always makes for the best comfort food!
- I use rotini pasta for this dish, but you can use classic elbow macaroni noodles or whatever type of shell pasta you prefer.
Nutrition
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