This baked mac and cheese is one of those cozy, go-to dishes that always hits the spot.
It’s rich, creamy, and finished with a perfectly golden,
cheesy topping that adds just the right amount of crunch.
It brings back that classic comfort food feeling—simple, satisfying, and always a crowd favorite.
Whether you serve it as a side or enjoy it on its own, it’s the kind of dish everyone goes back for.
What makes this recipe even better is how quick and easy it is to pull together.
The homemade cheese sauce comes together in minutes (no eggs needed!),
giving you a smooth, flavorful mac and cheese every single time.
For the Mac and Cheese
- Pasta – the base of the dish. Use your favorite short pasta shape to hold all that creamy cheese sauce.
- Butter – melted to start the sauce and create a rich base.
- Flour – combined with butter to form a roux, which thickens the sauce.
- Milk – builds the creamy texture.
- Heavy Whipping Cream – adds richness and indulgence.
- Shredded Cheese – the main flavor; a blend melts best.
- Salt – enhances overall flavor.
- White Pepper – gentle heat without overpowering.
- Paprika – subtle warmth and color.
Creamy Oven-Baked Mac and Cheese
Ingredients
- 4 cups uncooked pasta
- 6 Tablespoons butter
- 6 Tablespoons flour
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 4 cups shredded cheese (I used a blend of two cheeses)
- 2 teaspoons salt
- 1 teaspoon white pepper*
- 1 teaspoon paprika
Instructions
- Set your oven to 325ºF.
- Lightly coat a 9” x 13” casserole dish with grease and set it aside.
- In a large pot, melt the butter over medium heat.
- At the same time, cook the macaroni in another pot following the package instructions, but stop just before it reaches your ideal tenderness so it doesn’t become too soft later.
- Once the butter has melted, whisk in the flour to create a smooth paste (roux). Add seasoning as desired.
- Pour in the milk and cream, then raise the heat slightly to medium-high while whisking.
- Add 3 cups of the shredded cheese, continuing to whisk as it melts and the sauce thickens.
- Drain the pasta without rinsing it.
- When the sauce is fully smooth and the cheese has melted, combine it with the cooked macaroni.
- Transfer everything into the prepared casserole dish.
- Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 25 minutes, or until the top is melted and lightly browned.
- Let the dish rest for 5–10 minutes before serving to allow the sauce to settle.
Cholesterol: 99mg | Sodium: 997mg | Fiber: 2g | Sugar: 2g | Unsaturated Fat: 11g
1. Can I make this ahead of time?
Absolutely. Assemble everything, hold off on baking, then refrigerate for a day or two.
When ready to cook, let it sit out so it’s not fridge-cold, then bake as usual. A splash of milk before baking keeps things nice and creamy.
2. Why cook the pasta slightly under?
Because it finishes cooking in the oven.
If you fully cook it first, it’ll go too soft by the time it comes out. Pull it off the stove just before it’s done for perfect texture later.
3. What’s the best cheese to use?
A mix is your best friend here.
Different cheeses = better flavour + smoother melt. And always grate it yourself if you can—pre-shredded just doesn’t behave the same way.
4. How do I keep the sauce smooth?
Keep the heat moderate and whisk as you go.
Too hot = grainy sauce. Gentle heat = silky, creamy perfection.
5. How do I reheat leftovers?
Add a splash of milk before reheating and it comes right back to life.
Microwave or oven both work—just uncover at the end if you want that cheesy top to crisp up again.
