Baked Macaroni and Cheese – The creamiest, cheesiest mac and cheese baked to a golden perfection! This baked macaroni and cheese is the ultimate comfort food. It goes great by itself or as a side dish.
If you are looking for the best easy baked macaroni and cheese recipe, you have found it! This recipe is so creamy and delicious, you won’t be able to stop eating it!
Baked mac and cheese is great anytime of year, but is amazing served as a side dish for Christmas or Thanksgiving! This recipe serves about 4 people. If you are cooking for a large crowd, simply double the recipe and bake in a 9″x13″ baking dish.
Ingredients you need to make the BEST BAKED MAC AND CHEESE:
Elbow Macaroni – You’ll need a half pound of elbow macaroni. You can also use pasta shells in this recipe.
Butter – Salted or unsalted butter both work great.
All-Purpose Flour – This is used to thicken up the cheese sauce.
Milk – I used whole milk but you can use low fat or whatever you have on hand.
Salt – I almost always use sea salt in my recipes but you can use whatever cooking salt you prefer!
Black Pepper – Fresh cracked or ground black pepper will be fine.
Cheddar Cheese – I prefer sharp cheddar, but you can use mild, or white cheddar as well.
Cream Cheese – Full fat, half fat or neufchatel all work great.
Mustard – You can use yellow mustard or dijon mustard. Both are delicious in mac and cheese.
Breadcrumbs – I used panko breadcrumbs, but you can use your favorite kind! Ritz crackers would also be yummy.
Tools to have on hand for this recipe:
- Saucepan/Dutch Oven – To cook sauce and elbow macaroni.
- 8″x8″ Baking Dish – For baking the macaroni and cheese.
- Cooking Spoon – Stirring the sauce while cooking.
- Measuring Spoons and Cups – To properly measure all of your ingredients.
How to make creamy baked macaroni and cheese:
Preheat oven to 350 degrees.
Cook the elbow macaroni according to the package instructions. Drain and set aside.
For the sauce: In a medium saucepan, add butter and melt over low heat. Add flour to the melted butter and stir until well incorporated and mixture thickens. Turn burner up to medium heat and slowly add the milk, about a half cup at a time. Continue to stir the sauce until it begins to lightly simmer and thicken. Then, add salt, pepper, mustard and stir. Turn the burner off and add 1-3/4 cups cheddar cheese and the cream cheese. Stir until the cheese is completely melted.
Pour elbow macaroni into an 8×8 baking dish. Evenly pour the cheese sauce over the macaroni and give a light stir to make sure macaroni are fully coated in cheese sauce. Sprinkle panko breadcrumbs and remaining 1/4 cup cheddar cheese on top.
Bake for 18-20 minutes, until top is golden. Do not over bake to keep creamy consistency on the inside.
Recipe Notes:
If your mac and cheese is not getting a golden top in the oven, carefully place in the broiler for about a minute.
Here are more of my favorite side dishes you’ll love!
Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better!
Holiday Brussels Sprouts – Tossed with crispy bacon, sweet cranberries and toasted pine nuts. Serve as super delicious healthy side dish recipe during the Holiday’s or anytime of year!
Green Bean Casserole – A classic Thanksgiving and Christmas casserole recipe. Loaded with green beans, onions and mushrooms in a cream sauce topped with cheddar cheese and french fried onions!
Holiday Stuffing – Also known as “dressing”, this classic stuffing recipe is the perfect side dish for your upcoming Thanksgiving gatherings.
Baked Macaroni and Cheese
Ingredients
Ingredients:
- 1/2 lb. elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 3/4 cups mik
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups cheddar cheese grated
- 2 oz cream cheese
- 1/4 tsp yellow mustard
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- For the sauce: In a medium saucepan, add butter and melt over low heat. Add flour to the melted butter and stir until well incorporated and mixture thickens. Turn burner up to medium heat and slowly add the milk, about a half cup at a time. Continue to stir the sauce until it begins to lightly simmer and thicken. Then, add salt, pepper, mustard and stir. Turn the burner off and add 1-3/4 cups cheddar cheese and the cream cheese. Stir until the cheese is completely melted.
- Pour elbow macaroni into an 8×8 baking dish. Evenly pour the cheese sauce over the macaroni and give a light stir to make sure macaroni are fully coated in cheese sauce. Sprinkle panko breadcrumbs and remaining 1/4 cup cheddar cheese on top.
- Bake for 18-20 minutes, until top is golden. Do not over bake to keep creamy consistency on the inside.
Notes
This post was originally published on October 30, 2018 and updated on November 2, 2021.
Can this be frozen and baked later?
Hi, what kind of mustard? Ground spice mustard or some type of mustard spread. Thanks!
Yellow mustard works best in this recipe but you can also use dijon or stone ground. 🙂