Best Creamy Baked Mac and Cheese
This creamy baked mac and cheese delivers rich flavour and a crispy golden, cheesy top—comfort food at its best! Made with a blend of cheddar and Gruyère baked to perfection. Best Creamy Baked Mac and Cheese Recipe! A golden, bubbly mac and cheese with a silky cheese sauce and buttery breadcrumb crust—simple, nostalgic, and always a hit.
Best Creamy Baked Mac and Cheese
Ultra-creamy, cheesy baked mac and cheese with a buttery golden crumb topping and a rich, smooth sauce that clings to every bite. Perfect for holidays, potlucks, or the ultimate comfort-food dinner.
Ingredients
Method
- Grease a baking tray or oven dish, then preheat oven to gas Gas Mark 3: (325F) (160−170C).
- Bring a large pot of salted water to a boil. When boiling, add dried spiral pasta and cook. Drain and drizzle with a little bit of olive oil to prevent mac from sticking.
- Shred cheese and mix together then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often, and slowly pour in about 2 cups of the semi-skimmed milk whisking constantly until smooth. Slowly pour in the remaining semi-skimmed milk plus the whole milk whisking constantly until combined and smooth.
- Continue to heat over medium heat, whisking very often until thickened to a very thick consistency.
- Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Add and stir in another 1 1/2 cups of cheese, stir until completely melted and smooth.
- Get a large mixing bowl, combine drained mac with cheese sauce, stir to combine fully. Pour half of the mac mixture into the prepared baking tray or dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining mac mixture.
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes until cheese is bubbly and lightly golden brown.
- Let rest 5–10 minutes before serving (it thickens up and scoops better). Garnish with parsley if desired
Notes
Optional Tips / Variations
- For extra creaminess, undercook the mac slightly (it finishes in the oven without getting mushy).
- Add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce for gentle heat.
- Make it meaty: stir in cooked bacon, shredded chicken, or crumbled sausage before baking.
- Make it a day ahead: assemble (hold the topping), cover, refrigerate; add topping and bake the next day (add 5–10 minutes bake time).
- Top with extra cheese and broil for 1–2 minutes at the end for a browned, bubbly finish.
- Get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.
- To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands mentioned above have different sized blocks), and shred.