Creamy Baked Mac and Cheese is the ultimate comfort food — rich, velvety, and loaded with layers of melted cheese. This version combines a smooth stovetop cheese sauce with a short bake in the oven, giving you the best of both worlds: ultra-creamy pasta inside and a beautifully melted, cheesy top. It’s cozy, satisfying, and perfect for family dinners, holidays, or anytime you crave classic comfort.
Unlike dry or overly dense baked mac and cheese, this recipe stays soft, creamy, and indulgent from the first bite to the last.
Who Is This Recipe For?
This mac and cheese is ideal for:
- Families looking for a crowd-pleasing dinner
- Beginners who want a reliable, foolproof recipe
- Anyone who loves extra creamy cheese sauce
- Holiday cooks needing a classic side dish
- Comfort-food lovers who prefer baked mac and cheese without dryness
Why It’s Great
- Extra creamy texture thanks to milk + half-and-half
- Uses a blend of cheeses for maximum flavor and melt
- Easy to make with simple pantry ingredients
- Perfect as a main dish or side
- Can be customized with add-ins like bacon or breadcrumbs
Ingredients
- 1 lb elbow macaroni
- ½ cup salted butter
- ½ cup all-purpose flour
- 2 cups milk (2% or whole), room temperature
- 2 cups half-and-half, room temperature
- 1 teaspoon Worcestershire sauce
- 12 oz Velveeta cheese, cubed
- 3 cups sharp cheddar cheese, shredded and divided
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- Pinch of nutmeg
Kitchen Equipment Needed
- Large pot for boiling pasta
- Dutch oven or heavy saucepan
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Oven
How to Make Creamy Baked Mac and Cheese
- Preheat and Prep
Preheat oven to 325°F (165°C). Grease a 9×13-inch baking dish and set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook macaroni about 1 minute less than al dente. Drain and lightly toss with olive oil to prevent sticking. - Make the Roux
In a large Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly. - Create the Sauce
Slowly whisk in the milk and half-and-half. Continue whisking until smooth and thickened, then remove from heat. - Add Cheese & Seasoning
Stir in Worcestershire sauce, Velveeta, and half of the cheddar cheese. Mix until melted and silky. Add salt, dry mustard, pepper, and nutmeg. - Combine Pasta
Add the cooked macaroni to the cheese sauce and stir until fully coated. - Bake
Transfer to the prepared baking dish and top with remaining cheddar cheese. Bake for 15 minutes, until bubbly and melted. - Optional Broil
For a golden top, broil for 2–5 minutes, watching closely.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat gently in the oven or microwave with a splash of milk
- Not recommended for freezing due to the creamy cheese sauce
FAQ
Can I use different cheeses?
Yes! Monterey Jack, Colby, Gruyère, or mozzarella work well.
Why cook the pasta slightly underdone?
It finishes cooking in the oven, preventing mushy mac and cheese.
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake just before serving.
How do I make it crispier on top?
Add breadcrumbs or broil briefly at the end.
Conclusion
Creamy Baked Mac and Cheese is a timeless comfort dish that never disappoints. With its smooth cheese sauce, tender pasta, and golden baked finish, it’s the kind of recipe everyone asks for again and again. Whether served as a main dish or a side, this mac and cheese delivers warmth, nostalgia, and unbeatable flavor in every bite.
