Ultimate Creamy Baked Mac & Cheese Recipe

I finally perfected my Creamy Mac And Cheese with one simple step most recipes skip, and the secret ingredient will surprise you.

I made what I now call the Best Mac N Cheese Recipe, and honestly I had to taste it twice before I believed it. It uses ridiculous amounts of sharp cheddar and a little cream cheese for this almost sneaky silkiness you won’t expect.

The top gets a crackly bite while the inside stays outrageously smooth, like some mad science of comfort. I kept changing things as I cooked because nothing is perfect first try, and somehow it just kept getting better.

If you like mac that’s more than just cheesy and predictable you’ll want to read on.

Ingredients

• Elbow macaroni, starchy backbone mostly carbs, little protein so filling
• Sharp cheddar, bold tang, high in protein and calcium, gives cheesy depth
• Gruyere, nutty and melty, adds savory complexity, kinda pricey but worth it
• Cream cheese, silky body, makes the sauce extra creamy, slight tang
• Milk and heavy cream, rich fats that balance cheese, boost mouthfeel
• Unsalted butter, adds flavor and silk, use less if watching calories
• Panko breadcrumbs, crunchy topping mostly carbs, gives great texture contrast
• Parmesan, salty umami punch, low melt but intense flavor, nice finishing touch
• Dijon mustard and Worcestershire, tiny tangy hits that deepen flavor, not spicy

Ingredient Quantities

• 1 pound (450 g) elbow macaroni, uncooked
• 4 tablespoons (55 g) unsalted butter, divided
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 ounces (115 g) cream cheese, softened
• 3 cups (about 12 oz / 340 g) sharp cheddar, grated
• 1 cup (about 4 oz / 115 g) Gruyere, grated
• 1/2 cup (45 g) freshly grated Parmesan, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne or smoked paprika (optional)
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter or olive oil (for topping)
• Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until about 1 to 2 minutes shy of al dente, usually 6 to 7 minutes. Reserve about 1 cup of the pasta cooking water, drain the pasta and toss it with 1 tablespoon of the divided butter so it doesn’t stick.

2. In a large saucepan over medium heat melt the remaining 3 tablespoons butter. Sprinkle in 1/4 cup all purpose flour and whisk constantly for 1 to 2 minutes until it smells a little toasty but not browned.

3. Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until it starts to thicken, about 3 to 5 minutes.

4. Turn off the heat a bit and stir in 4 ounces cream cheese until smooth and fully incorporated. Then add 3 cups grated sharp cheddar, 1 cup grated Gruyere, and half of the 1/2 cup freshly grated Parmesan, stirring until everything is melted and silky.

5. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne or smoked paprika if you want a little kick. Taste and adjust seasoning. If the sauce seems too thick, loosen it with a splash or two of the reserved pasta water.

6. Combine the sauce with the cooked macaroni in the pot or a large bowl, mix until every noodle is coated, then transfer to a greased 9×13 inch baking dish. Sprinkle the top with the remaining Parmesan.

7. Make the crunchy topping: in a small bowl mix 1 cup panko breadcrumbs with the 2 tablespoons melted butter or olive oil, and the remaining grated Parmesan. Add a tiny pinch of salt and a sprinkle of the cayenne or smoked paprika if you like.

8. Evenly scatter the panko mixture over the mac and cheese. Bake uncovered for 20 to 25 minutes until bubbly and the top is golden. If you want it extra browned, put it under the broiler for 1 to 2 minutes but watch it close so it doesn’t burn.

9. Let the casserole rest 5 to 10 minutes so it sets up a bit, then garnish with chopped fresh parsley if using and serve. It’s rich, creamy and totally worth the fuss.

Equipment Needed

1. Large pot for boiling the pasta (with lid), you’ll need to save some pasta water
2. Colander or fine mesh strainer for draining the pasta
3. Large saucepan or heavy bottom pot for the cheese sauce
4. Whisk to make the roux and keep the sauce lump free
5. Wooden spoon or heatproof spatula for stirring in the cheeses
6. Box grater or microplane for shredding cheddar, Gruyere and Parmesan
7. 9×13 inch baking dish or similar ovenproof casserole dish, greased
8. Small bowl and spoon for mixing the panko topping (plus oven mitts for safety)

FAQ

Ultimate Creamy Baked Mac & Cheese Recipe Substitutions and Variations

• Elbow macaroni: swap for other short shapes like cavatappi, shells, or penne — they cling to sauce well; large shells or cavatappi may need an extra minute or two in the oven.
• Cream cheese (4 oz): use 4 oz mascarpone for the same rich, silky texture, or Neufchâtel if you want less fat. If all you got is sour cream, try 1/2 cup sour cream and cut back a little on the milk since it’s thinner.
• Gruyere / sharp cheddar: no Gruyere? Swiss, Emmental or fontina melt similarly and taste nutty. No sharp cheddar? use aged cheddar, Colby, or Monterey Jack for good melt; mix cheeses for best flavor balance.
• Panko breadcrumbs (1 cup): swap with crushed Ritz or saltine crackers, crushed cornflakes, or regular breadcrumbs mixed with 2 tablespoons melted butter or oil. Watch salt levels if you use crackers.

Pro Tips

1. Cook the pasta a bit underdone and save at least a cup of the cooking water. Toss the hot noodles with a little butter so they dont clump, then use that starchy pasta water to loosen the sauce instead of adding more milk, it keeps the sauce glossy and helps it cling to the pasta.

2. Warm the milk and cream before you add them to the roux, and keep the heat low when the cheese goes in. Hot liquid helps the roux blend smoothly and low heat prevents the cheese from getting grainy, if it looks too thick a splash of reserved pasta water fixes it quick.

3. Always grate the cheddar and Gruyere yourself, and take the cream cheese to room temp. Fresh grated cheese melts way nicer than pre-shredded stuff which has anti caking stuff in it, and room temp cream cheese blends silkier so you wont have lumps.

4. Toast the panko in a skillet with the butter or oil first for extra crunch, and watch the broiler like a hawk if you use it. Also let the casserole rest about 5 to 10 minutes after baking so it sets up, otherwise it will be soupy and sloppy when you scoop.