Creamy Baked Cheddar Mac-and-Cheese is a warm and comforting dish that brings back childhood memories for many. It’s rich, cheesy, and baked to perfection with a golden top. This recipe is easy to follow and results in a dish that’s perfect for family dinners, potlucks, or simply a cozy night in.
Why Make This Recipe
This macaroni and cheese recipe is a classic favorite for many reasons. It combines the creamy goodness of cheddar cheese with the comforting bite of pasta. Not only is it delicious, but it’s also incredibly easy to customize. Whether you’re feeding a crowd or just yourself, this dish is sure to please. Plus, making it from scratch means you control the ingredients, making it healthier and tastier than store-bought versions.
How to Make Creamy Baked Cheddar Mac-and-Cheese
Here’s a step-by-step guide to creating the perfect creamy baked cheddar mac-and-cheese.
Ingredients
- 12 ounces elbow macaroni
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
- 1/4 cup breadcrumbs (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter.
- Cook the elbow macaroni according to the package directions, making sure to leave it slightly al dente. Drain and set aside.
- 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.
- 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.
- Add the salt, black pepper, mustard powder, and smoked paprika to the milk mixture, whisking until well combined.
- Stir in 3 cups of shredded cheddar cheese gradually until melted and the sauce is creamy and smooth.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
- Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- If using, sprinkle breadcrumbs over the cheese topping.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is lightly browned.
- Allow the mac-and-cheese to cool for a few minutes before serving.
How to Serve Creamy Baked Cheddar Mac-and-Cheese
Serve the creamy baked cheddar mac-and-cheese warm, straight from the oven. It makes a great main dish or hearty side. Pair it with a simple green salad for a complete meal, or enjoy it on its own.
How to Store Creamy Baked Cheddar Mac-and-Cheese
To store leftovers, let the macaroni and cheese cool completely. Then, transfer it to an airtight container and refrigerate for up to 3-5 days. You can also freeze it for up to 2 months. To reheat, cover and bake in the oven until heated through, adding a splash of milk to keep it creamy.
Tips to Make Creamy Baked Cheddar Mac-and-Cheese
- For extra flavor, try mixing different types of cheese like mozzarella or gouda with the cheddar.
- Ensure you don’t overcook the macaroni; it should remain slightly firm, as it will continue to cook in the oven.
- You can add cooked bacon, ham, or vegetables like broccoli for a heartier dish.
Variation
If you’re looking for a lighter option, you can substitute whole milk and heavy cream with low-fat milk or unsweetened almond milk. This will retain some creaminess but reduce the calories.
FAQs
Can I make this mac-and-cheese ahead of time?
Yes! You can prepare the dish up to the baking step, cover it, and refrigerate it for a day before baking.
Can I use different pasta shapes?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you prefer, such as shells or penne.
How can I make this recipe spicier?
Add some cayenne pepper or crushed red pepper flakes to the cheese sauce for an extra kick!
Creamy Baked Cheddar Mac-and-Cheese
Ingredients
Main Ingredients
- 12 ounces elbow macaroni Cook according to package directions
- 4 cups shredded sharp cheddar cheese, divided 3 cups for the sauce, 1 cup for the topping
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter For making the roux
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
- 1/4 cup breadcrumbs (optional) For a crunchy topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter.
- Cook the elbow macaroni according to the package directions, making sure to leave it slightly al dente. Drain and set aside.
- 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 to create a roux.
- 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.
- Add the salt, black pepper, mustard powder, and smoked paprika to the milk mixture, whisking until well combined.
- Stir in 3 cups of shredded cheddar cheese gradually until melted and the sauce is creamy and smooth.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
- Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- If using, sprinkle breadcrumbs over the cheese topping.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is lightly browned.
- Allow the mac-and-cheese to cool for a few minutes before serving.
