Baked Mac and Cheese (Ultra Creamy)

I’ve been perfecting mac and cheese for years, and this recipe is the result of all that testing. It’s not the kind from a box — it’s the real deal with a homemade cheese sauce that uses three different cheeses for the most complex, rich flavor. Sharp cheddar for tang, Gruyère for nuttiness, and a little cream cheese for unbelievable silkiness.

What makes this version special is that it starts creamy on the stovetop and then gets baked with a crispy breadcrumb topping. You get that beautiful golden crust on top with molten, stretchy cheese underneath. It’s the ultimate comfort food, and it’s a guaranteed crowd-pleaser at every potluck, holiday dinner, or regular Tuesday night.

Sarah Mitchell

Baked Mac and Cheese (Ultra Creamy)

I've been perfecting mac and cheese for years, and this recipe is the result of all that testing. It's not the kind from a box — it's the real deal with a homemade cheese sauce that uses three different cheeses for the most complex, rich flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 4 oz cream cheese, cubed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup Panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan

Method

 

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Cook the macaroni 1 minute less than the package directions — it will finish cooking in the oven. Drain and set aside.
3. In the same pot, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
4. Slowly whisk in the milk, a little at a time, until smooth. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Remove from heat. Stir in the cheddar, Gruyère, and cream cheese until completely melted and smooth.
6. Add the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
7. Add the cooked macaroni to the cheese sauce and stir until every piece is coated.
8. Pour into the prepared baking dish.
9. In a small bowl, mix the Panko, melted butter, and Parmesan. Sprinkle evenly over the top.
10. Bake for 25-30 minutes until bubbly around the edges and golden on top.
11. Let it rest for 5 minutes before serving.

Notes

Undercooking the pasta by 1 minute is crucial — it absorbs the cheese sauce in the oven and comes out perfectly al dente. Shred your own cheese for better melting. The Dijon mustard doesn't make it taste mustardy — it just enhances the cheesiness. Add crumbled bacon or diced jalapeños for a twist.