Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked

This mac and cheese recipe delivers the ultimate comfort food experience. With its velvety cheese sauce, perfectly cooked pasta, and an optional golden baked topping, it’s the kind of dish that makes everyone ask for seconds. Whether you want a fast stovetop version or a bubbling oven-baked classic, this recipe covers it all. Ideal for weeknight dinners, holiday tables, or anytime you need a cozy, creamy meal.

Why You’ll Love This Mac and Cheese

• Two easy methods: stovetop or baked
• Ultra creamy and cheesy with zero graininess
• Kid-approved and crowd-pleasing
• Customizable with mix-ins and cheese variations
• Perfect for making ahead and reheating

Ingredients

• 1 lb elbow macaroni or cavatappi
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk (or 2 cups milk + 1 cup evaporated milk)
• 12 oz sharp cheddar cheese, freshly shredded
• 4 oz Gruyere or Monterey Jack, shredded
• ½ cup Parmesan cheese, divided
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp hot sauce (optional)
• Salt and black pepper, to taste
• 2 oz cream cheese (optional, for extra silkiness)

Optional Baked Topping:

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• Remaining Parmesan

Instructions

1. Boil the Pasta
   Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1–2 minutes less than package). Reserve 1 cup pasta water. Drain and set aside.
2. Make the Roux
   In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until golden and smooth.
3. Create the Sauce
   Slowly whisk in milk, starting with a small amount and gradually increasing. Simmer 5–7 minutes, whisking, until the sauce thickens and coats the back of a spoon.
4. Add Seasoning and Cheese
   Reduce heat to low. Stir in Dijon, garlic powder, paprika, hot sauce, salt, and pepper. Whisk in cream cheese if using. Remove from heat and gradually stir in cheddar, Gruyere, and half the Parmesan until melted.
5. Combine with Pasta
   Add the drained pasta to the sauce and stir gently to coat. If sauce is too thick, add some reserved pasta water.
6. Stovetop Finish
   Let sit for 3 minutes to thicken. Serve creamy and hot.
7. Optional Baked Finish
   Preheat oven to 375°F (190°C). Mix panko, melted butter, and remaining Parmesan. Transfer mac and cheese to a greased 9×13 baking dish, top with breadcrumb mixture, and bake for 15–20 minutes. Broil for 1–2 minutes if extra golden topping is desired.

Recipe Details

this recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Nutrition Facts (Approx. per serving)

• Calories: 600
• Protein: 22g
• Carbohydrates: 50g
• Fat: 35g
• Saturated Fat: 19g
• Sodium: 580mg
• Fiber: 2g
• Sugar: 4g

Tips for Success

• Shred your own cheese: Avoid pre-shredded cheese for a smoother sauce.
• Don’t overcook pasta: It will continue cooking in the sauce or oven.
• Use gentle heat: High heat can cause sauce to separate.
• Thin if needed: Add warm milk or pasta water to loosen thick sauce.
• Season in stages: Salt pasta water and taste the final sauce before serving.

Variations

• Three-Cheese Blend: Add Fontina or Havarti for more creaminess.
• Bacon & Jalapeño: Stir in cooked bacon and minced jalapeño.
• Butternut Squash: Blend roasted squash into the sauce for sweetness.
• Lobster Mac: Fold in chopped lobster and top with lemon zest.
• Vegan Version: Use plant-based milk, vegan cheese, and olive oil instead of butter.

FAQs

What are the best cheeses for mac and cheese?
Sharp cheddar for flavor, Gruyere or Fontina for melt, and a little Parmesan for saltiness.

Why is my cheese sauce grainy?
Overheating or using pre-shredded cheese. Always remove sauce from heat before adding cheese and stir gently.

Can I make this ahead?
Yes. Assemble, refrigerate, and bake when ready. Add a splash of milk before baking to loosen the sauce.

How do I reheat leftovers?
Reheat gently on the stovetop or in the oven at 325°F, covered, with a splash of milk stirred in.

Mac and Cheese Recipe

Creamy, cheesy mac and cheese with the perfect texture. Choose stovetop simplicity or bake for a crispy top. A must-have comfort recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb elbow macaroni or cavatappi
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk or 2 cups milk + 1 cup evaporated milk
• 12 oz sharp cheddar freshly shredded
• 4 oz Gruyere or Monterey Jack shredded
• ½ cup Parmesan cheese divided
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp hot sauce optional
• Salt and pepper to taste
• 2 oz cream cheese optional
• Baked Topping optional
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• Remaining Parmesan

Equipment

• – Large pot
• Whisk
• Measuring cups & spoons
• Cheese grater
• 9×13 baking dish (optional)

Method

 

1. Boil pasta until just under al dente. Reserve 1 cup pasta water and drain.
2. Melt butter in a pot, whisk in flour, and cook 1–2 minutes.
3. Gradually whisk in milk and simmer until thickened, 5–7 minutes.
4. Stir in seasonings and cream cheese (if using). Remove from heat.
5. Add shredded cheddar, Gruyere, and half the Parmesan. Stir until melted.
6. Fold in cooked pasta. Thin with pasta water if needed.
7. For stovetop, let rest 3 minutes and serve.
8. For baked, transfer to dish, top with panko and Parmesan mixture, and bake at 375°F for 15–20 minutes.

Notes

Freshly shred cheese for best melt

Use pasta water to adjust consistency

Optional: Add bacon, veggies, or swap cheeses

Conclusion

This mac and cheese recipe is everything a comfort dish should be—rich, creamy, and deeply satisfying. Whether you enjoy it creamy from the pot or bubbly from the oven, it’s sure to become a family favorite. Keep this one bookmarked—it’s your new go-to for comfort food done right.