Ultimate Creamy Baked Mac and Cheese

This ultimate creamy baked mac and cheese is rich, indulgent, and full of cheesy flavor. I love how the creamy sauce coats every piece of pasta, while the topping adds the perfect golden finish. It’s a comfort food classic that feels both nostalgic and extra special when baked to perfection.

Why You’ll Love This Recipe

I like this recipe because it balances creaminess and cheesiness with just the right hint of spice. The combination of white and orange cheddar makes it both sharp and smooth, and the chili powder gives it a little depth without overpowering the cheese. I also enjoy choosing between two topping options crispy and buttery with breadcrumbs, or extra cheesy with a smoky kick. It’s a mac and cheese that always impresses, whether I make it for family dinner or a gathering.

Ingredients

8 oz (226 g) dried elbow macaroni, *see Note 1

Cheese Sauce:
1/4 cup (57 g) butter, salted or unsalted. If using salted, reduce the added salt below slightly
1/3 cup (40 g) all-purpose flour
3 cups (725 ml) whole milk, recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch
7 oz (200 g) Mature aged white cheddar, crumbled *see Note 2
3 oz (85 g) Sharp orange cheddar, or cold-packed cheddar, grated or crumbled, about 1 cup crumbled *see Note 2
1/2 teaspoon coarse kosher salt, little less if using table salt
1/4 teaspoon chili powder, (standard chili powder you would use for a pot of chili)
1/8 teaspoon garlic powder

Cheese and Chili Topping Option:
1/2 oz (15 g) sharp, aged or old cheddar cheese, grated, about 1/2 cup
Pinch – 1/8 teaspoon chipotle chili powder, optional, for smokiness and heat. Adjust amount to taste, substitute paprika if you like, or just omit and just use the cheese

Crispy Cheese Topping Option:
1/2 cup (113 ml) Panko, dried bread crumbs or crushed soda crackers
3 Tablespoons (42 g) salted butter, melted
1/2 cup (113 ml) sharp, aged or old cheddar cheese, grated

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 375°F (190°C).
2. I cook the macaroni in salted boiling water until just al dente, then drain and set aside.
3. For the cheese sauce, I melt butter in a saucepan, whisk in flour, and cook for about a minute to form a roux.
4. I slowly whisk in the milk, cooking until the sauce thickens and coats the back of a spoon.
5. I reduce the heat and stir in the white cheddar, orange cheddar, salt, chili powder, and garlic powder until smooth.
6. I mix the cooked macaroni into the cheese sauce, then transfer everything into a buttered baking dish.
7. For the topping, I choose either:
   • Cheese and Chili Topping: sprinkle cheddar and chipotle chili powder on top.
   • Crispy Cheese Topping: mix breadcrumbs with melted butter and cheddar, then sprinkle evenly over the pasta.
8. I bake uncovered for 20–25 minutes, until bubbly and golden on top.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare, 15 minutes to cook the sauce and pasta, and 25 minutes to bake, so I can have it ready in around 55 minutes.

Variations

I like stirring in sautéed onions or roasted vegetables such as broccoli or cauliflower. For a spicier version, I use pepper jack cheese along with the cheddar. I also sometimes make it creamier by adding a splash of heavy cream to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover with foil and bake at 350°F until warmed through, or microwave single portions. If the pasta absorbs too much sauce, I stir in a splash of milk before reheating. I usually avoid freezing since the sauce can separate.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use shells, cavatappi, or penne, and they all work well.

Do I have to bake the mac and cheese?

No, I sometimes serve it straight from the stovetop if I want it extra creamy.

Can I mix different cheeses?

Yes, I like adding Gruyère, fontina, or mozzarella along with cheddar for more depth.

How do I keep the sauce smooth?

I whisk constantly and add the milk slowly, then stir the cheese in off the heat.

Can I make this ahead of time?

Yes, I assemble it, refrigerate, and bake just before serving. I may need to add 5–10 minutes to the baking time.

Can I make this gluten-free?

Yes, I use gluten-free pasta and flour, and it turns out just as creamy.

What’s the best cheddar to use?

I prefer sharp aged cheddar for flavor, but I mix it with mild cheddar for creaminess.

Can I add protein to this dish?

Yes, I often add cooked chicken, or tuna for a heartier meal.

How do I make the topping extra crispy?

I broil for 1–2 minutes at the end of baking, keeping a close eye so it doesn’t burn.

Is chili powder necessary?

No, but I like how it enhances the flavor. Paprika works as a mild substitute.

Conclusion

This ultimate creamy baked mac and cheese is one of my favorite comfort food recipes. I love how the smooth, cheesy sauce and golden topping come together to make every bite rich and satisfying. It’s a dish I turn to whenever I want something indulgent and crowd-pleasing, and it never disappoints.

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