Creamy Baked Cheddar Mac-and-Cheese is the ultimate comfort food that brings a warm hug right to your dinner table. This baked marvel combines tender elbow macaroni with a lusciously smooth cheese sauce, baking until bubbly and topped with an irresistible golden crust. As a beginner-friendly recipe, it takes just 20 minutes to prep, 25 minutes to bake, plus a brief rest so that every forkful stays perfectly saucy. Whether you’re looking for an easy weeknight dinner or a cozy dish to share with friends and family, this cheesy pasta bake checks all the boxes. With approximately 600 calories per serving, it’s indulgent without being overly complicated, and it doubles beautifully for lunches or potlucks. The smokiness of paprika, the tang of sharp cheddar, and the subtle kick from mustard powder all come together in harmony, ensuring that every bite is brimming with flavor.
I still remember the first time I baked this dish for a gathering of roommates who were skeptical about anything homemade they hadn’t sampled before. As the kitchen filled with the gentle crackle of melting cheese and the warm scent of spices, I caught them sneaking peeks through the oven window. By the time I placed the bubbling casserole on the table, forks were flying—proof that there’s nothing quite like homemade baked mac-and-cheese to bring people together. Over the years, I’ve tweaked this recipe to strike the perfect balance between creaminess and chew, swapping in different cheeses or stirring in bacon bits for extra depth. Today, I’m excited to share every step with you so you can create your own memorable moments around this dish. Get your baking dish ready and let’s dive into the creamy, cheesy goodness that’s about to become your new favorite comfort classic.
KEY INGREDIENTS IN CREAMY BAKED CHEDDAR MAC-AND-CHEESE
Before we dive into the cooking, let’s meet the stars of the show. Each ingredient plays a crucial role in creating that silky sauce, tender pasta, and perfectly browned topping you crave. From pantry staples to optional add-ons, here’s what you’ll need:
- Elbow macaroni
A classic shape that holds onto every bit of cheesy sauce. Cooking it al dente ensures it stays firm and doesn’t turn mushy under the oven’s heat.
- Sharp cheddar cheese
Adds bold, tangy flavor and a smooth melt. We use most of it in the sauce for creaminess and reserve a bit for the bubbly, golden top layer.
- Whole milk
Contributes rich, mellow flavor and thins out the sauce. When whisked into the roux, it helps create a velvety base.
- Heavy cream
Boosts creaminess and thickness, giving the sauce a luxurious mouthfeel that clings to every noodle.
- Unsalted butter
Forms the foundation of the roux, providing a rich, slightly sweet note. Using unsalted allows you to control the salt level precisely.
- All-purpose flour
Thickens the sauce when cooked with butter. This simple starch transforms milk and cream into a smooth béchamel.
- Salt
Enhances all the flavors, making the cheese pop and balancing the creaminess.
- Freshly ground black pepper
Offers a bright, spicy contrast to the richness, cutting through the indulgence with subtle heat.
- Dry mustard powder
Introduces a gentle tang and depth, helping the cheese flavor shine through without tasting mustardy.
- Smoked paprika
Lends a whisper of smoky warmth and a gorgeous reddish hue, elevating the dish’s aroma and color.
- Breadcrumbs (optional)
When sprinkled on top (especially mixed with a bit of melted butter), they bake up into a satisfyingly crisp crust.
HOW TO MAKE CREAMY BAKED CHEDDAR MAC-AND-CHEESE
Let’s walk through every step to transform these ingredients into a bubbling, golden-brown masterpiece. From building the perfect roux to achieving that irresistible crust, you’ll have foolproof guidance from start to finish.
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish (or a similarly sized casserole) with butter. This prevents sticking and encourages those crispy edges we all love.
2. Cook the elbow macaroni according to the package directions, stopping when it’s slightly al dente. Drain well in a colander and set aside—slightly firm pasta will finish cooking in the oven without turning soggy.
3. In a large saucepan over medium heat, melt the unsalted butter. Add the flour and whisk constantly for 1–2 minutes to create a roux, which will thicken our sauce. Be careful not to let it brown—you want a pale, sweet base.
4. Gradually pour in the whole milk, whisking vigorously to break up any lumps. Stir in the heavy cream and continue cooking, stirring frequently, until the mixture becomes a smooth béchamel and starts to coat the back of a spoon, about 3–5 minutes.
5. Season the sauce by whisking in the salt, freshly ground black pepper, dry mustard powder, and smoked paprika. The flavors will bloom instantly, infusing the sauce with depth.
6. Remove the saucepan from heat and add 3 cups of shredded sharp cheddar cheese in handfuls, stirring after each addition until fully melted and the sauce is luxuriously smooth.
7. Fold the cooked macaroni into the cheese sauce, stirring gently so each noodle is evenly coated in creamy goodness.
8. Transfer the cheesy pasta into your prepared baking dish and spread it into an even layer. Sprinkle the remaining cup of cheddar cheese on top for that signature cheese crust.
9. If you love extra crunch, scatter the breadcrumbs over the cheese layer—mixing them with a tablespoon of melted butter first is a great trick for a golden, crumbly topping.
10. Bake for 20–25 minutes, until the cheese is bubbling around the edges and the top is lightly browned.
11. Remove from the oven and let it rest for a few minutes so the sauce firms up slightly, making it easier to scoop perfect squares for serving.
SERVING SUGGESTIONS FOR CREAMY BAKED CHEDDAR MAC-AND-CHEESE
Once your mac-and-cheese emerges hot and bubbly, it’s time to think about how to present it in all its glory. Serving this dish with the right accompaniments and garnishes turns a simple bake into a memorable meal. Here are some creative ideas to make every forkful even more exciting:
- Serve in individual ramekins for a charming, single-serve touch. Simply divide the mac-and-cheese between small ovenproof dishes before baking for a personal presentation that stays hot right to the table.
- Pair with a crisp green salad to cut through the richness. A mix of baby arugula, spinach, and thinly sliced radishes tossed in a light lemon vinaigrette creates a refreshing counterpoint to the cheesy pasta.
- Top with crispy bacon bits or toasted breadcrumbs for texture contrast. Cook bacon until golden, crumble over each piece, or sprinkle on breadcrumbs blended with melted butter for an extra-crunchy layer.
- Garnish with fresh herbs like chopped parsley, chives, or thyme. A sprinkle of bright green herbs adds pop of color and a burst of freshness, elevating each bite.
HOW TO STORE CREAMY BAKED CHEDDAR MAC-AND-CHEESE
Storing your leftovers properly ensures you’ll enjoy just-as-delicious mac-and-cheese days later. With the right techniques, you can preserve that creamy texture and maintain the flavors you love. Here’s how to keep your dish tasting fresh:
- Refrigerator: Allow the mac-and-cheese to cool completely, then transfer to an airtight container. It will stay flavorful for up to 4 days. Reheat individual portions in the microwave or the full dish in the oven for best results.
- Freezer: Portion into freezer-safe, airtight containers and press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven Reheat: Preheat to 350°F. Place leftover mac-and-cheese in a baking dish, cover with foil to lock in moisture, and heat for 15–20 minutes until warm and bubbly. Remove the foil in the last 5 minutes for a lightly crisp top.
- Microwave Reheat: For single servings, microwave on medium power in short intervals (30–45 seconds), stirring between each burst. This helps maintain a creamy consistency and avoids dried-out edges.
CONCLUSION
Bringing creamy baked cheddar mac-and-cheese into your home menu means embracing the cozy charm of homemade comfort food. From the first whisk of butter and flour to the final sprinkle of cheese on top, this recipe guides you through a seamless process that even kitchen newcomers can master. You’ve learned how to build a perfect béchamel, infuse the sauce with depth using spices, and achieve that crave-worthy crunch with optional breadcrumbs. Whether you serve it in ramekins, alongside a bright salad, or topped with crispy bacon, every bite is a celebration of melted cheddar and tender pasta married in a warm embrace. The entire process—from mixing and baking to plating and garnishing—feels like sharing a little love with those who gather around your table.
Feel free to print this article and save it for the next time you crave a hearty, cheesy dinner. You’ll also find an FAQ below to answer any last-minute questions or troubleshooting tips. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment with your favorite add-ins or ask away if you need help perfecting your bake. Your feedback keeps this recipe evolving, and I can’t wait to see how you make this creamy baked cheddar mac-and-cheese your own!
Creamy Baked Cheddar Mac-and-Cheese
Description
This creamy baked cheddar mac-and-cheese features perfectly al dente pasta enveloped in a luscious cheese sauce, topped with extra cheesy goodness and a hint of smoky paprika.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or a similar size casserole dish lightly with butter.
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Cook the elbow macaroni according to the package directions, making sure to leave it slightly al dente. Drain and set aside.
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In a large saucepan over medium heat, melt the unsalted butter. Add the flour, whisking constantly, and cook for 1-2 minutes without letting it brown. This will create a roux.
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Slowly add the whole milk while continuing to whisk to avoid any lumps. Follow with the heavy cream, continuing to stir until the mixture is smooth and starts to thicken, about 3-5 minutes.
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Add the salt, black pepper, mustard powder, and smoked paprika to the milk mixture, whisking until well combined.
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Stir in 3 cups of shredded cheddar cheese gradually until melted and the sauce is creamy and smooth.
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Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
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Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
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If using, sprinkle the breadcrumbs over the cheese topping.
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Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is lightly browned.
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Allow the mac-and-cheese to cool for a few minutes before serving.
Note
- For an extra crunchy topping, you can mix the breadcrumbs with a tablespoon of melted butter before sprinkling them over the dish.
- Customize this dish by adding cooked bacon bits, sautéed onions, or a pinch of cayenne pepper for some heat.
- This dish can be prepared in advance and refrigerated until ready to bake. Just add a few extra minutes to the baking time if chilled.
- Experiment with different cheese combinations, such as Gruyère or Monterey Jack, for more complex flavors.
