Name: Creamy Baked Macaroni and Cheese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups dried macaroni; 1 egg; 1/4 cup salted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 2 heaping tsp. dry mustard, plus more to taste; 1 lb. cheese (such as cheddar, jack, and/or fontina), grated; 1/2 tsp. kosher salt, more to taste; 1/2 tsp. seasoned salt, plus more to taste; 1/2 tsp. ground black pepper; Cayenne pepper, paprika, and/or thyme (optional)

If you’re anything like me, there’s nothing quite as comforting as a big, warm dish of mac and cheese. Today, I’m sharing my all-time favorite Creamy Baked Macaroni and Cheese Recipe that’s rich, cheesy, and bakes up with that perfect golden crust on top. I remember the first time I tried this—my family couldn’t get enough, and honestly, neither could I. So stick around, because this recipe is fan-freaking-tastic and pretty much guarantees smiles around the dinner table.

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Why You’ll Love This Recipe

Ultra-Creamy Texture: Thanks to a smooth homemade cheese sauce and a touch of egg, this mac and cheese stays perfectly creamy after baking.
Perfectly Firm Macaroni: Cooking the pasta slightly underdone means it doesn’t turn mushy in the oven—such a game changer I discovered early on!
Flavor-Boosting Mustard: A little dry mustard sneaks in an extra zing, balancing the richness so it’s never overwhelming.
Customizable Cheese Blend: You get to mix your favorite cheeses like cheddar, jack, or fontina for a flavor that suits your crew perfectly.

The image shows a white oval baking dish filled with a browned macaroni and cheese casserole. The top layer is golden and slightly crispy with melted cheese covering textured, soft pasta underneath. A woman's hand is holding a serving spoon scooping out a portion, revealing a creamy, cheesy inside with ribbed pasta noodles tightly packed. The dish sits on a white marbled surface with warm natural light highlighting the creamy and crispy details. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Baked Macaroni and Cheese, cheesy baked pasta, homemade mac and cheese, creamy cheese sauce recipe, comfort food favorites

Ingredients You’ll Need

Each ingredient plays a crucial role in creating that luscious sauce and perfect bake. You’ll find simple staples with personal little twists I’ve picked up along the way to keep this dish full of flavor and texture.

Flat lay of dried elbow macaroni in a neat mound, a single whole brown egg with clean shell, a small white ceramic bowl of salted butter cubes, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl holding creamy whole milk, a small white ceramic bowl containing bright yellow dry mustard powder, a simple pile of grated mixed cheeses including cheddar, jack, and fontina with orange, white, and pale yellow hues, and small white ceramic bowls each with kosher salt crystals, seasoned salt, ground black pepper, and a blend of cayenne pepper, paprika, and fresh thyme sprigs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Baked Macaroni and Cheese, cheesy baked pasta, homemade mac and cheese, creamy cheese sauce recipe, comfort food favorites

Dried macaroni: I like using classic elbow macaroni because it holds sauce well, but feel free to swap for shells or cavatappi for a fun twist.
Egg: This helps set the cheese sauce during baking, giving it a creamy yet firm texture without drying out.
Salted butter: Be sure to use salted butter here—the extra seasoning really makes a difference in the sauce’s richness.
All-purpose flour: This is your thickening agent, making the cheese sauce perfectly velvety without lumps.
Whole milk: For the creamiest sauce, whole milk is essential; skim just won’t give you the same luscious result.
Dry mustard: Adds subtle tang and depth—don’t skip it! You can adjust to your taste with a sprinkle more if you like a punch.
Cheese blend: I usually mix sharp cheddar, Monterey jack, and fontina—sharp and creamy, with a little gooey stretch. Grate it fresh for best melting!
Kosher salt: Just the right amount to highlight the cheese flavor without overpowering.
Seasoned salt: Gives a little extra savory kick and complexity.
Ground black pepper: A must for balanced seasoning.
Optional seasonings (cayenne, paprika, thyme): These add a special hint of warmth or herbaceousness depending on your mood.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Creamy Baked Macaroni and Cheese Recipe is—you can tweak it endlessly to fit your preferences or diet without sacrificing that classic comforting vibe.

Vegetable Boost: Add steamed broccoli or roasted cauliflower into the mix—my family goes crazy for the extra texture and nutrition.
Spicy Kick: I discovered this trick: sprinkle a little cayenne or hot paprika for a gentle warmth that wakes up your taste buds beautifully.
Gluten-Free: Use gluten-free flour and pasta to make this recipe friendly for sensitive stomachs—trust me, it still turns out just as creamy!
Different Cheeses: Try swapping fontina for gouda or adding parmesan for a sharper bite to keep things interesting.

How to Make Creamy Baked Macaroni and Cheese Recipe

Step 1: Cook Macaroni Until Very Firm

This step is key! Cook your macaroni just until it’s super firm—almost not quite ready to eat. It should still have a good bite because it’ll continue cooking in the oven and you don’t want mushy pasta. Once it’s cooked, drain it thoroughly and set it aside while you work on the sauce.

Step 2: Whisk Up the Egg

Beat the egg in a small bowl. You’ll later temper this with some hot sauce to avoid scrambling it, so keep it nearby and ready.

Step 3: Make the Béchamel Cheese Sauce

In a large pot, melt the butter and whisk in the flour over medium-low heat for about 5 minutes—don’t rush, and keep whisking so it doesn’t burn. This slowly cooks out the flour taste and makes the sauce silky smooth. Slowly pour in the milk while whisking constantly, then stir in the dry mustard. Let everything simmer for another 5 minutes until thickened and velvety. Turn the heat to low to keep it warm.

Step 4: Temper the Egg and Combine

Grab about 1/4 cup of that hot cheese sauce and drizzle it into the beaten egg while whisking nonstop—this prevents the egg from cooking into lumps. Then pour that mixture back into the pot and whisk it all together until perfectly smooth. This step creates a creamy, glossy sauce that bakes into perfection.

Step 5: Melt in the Cheese and Season

Stir in your grated cheese gradually until melted and silky. Then add kosher salt, seasoned salt, black pepper, and any optional spices like cayenne or thyme. Taste as you go—don’t skimp on salt here! It really brings out the cheese flavor and keeps everything balanced.

Step 6: Combine Pasta and Bake

Pour the drained macaroni into the cheese sauce and stir well to coat every noodle. Transfer into a buttered baking dish, sprinkle some extra cheese on top for that gorgeous crust, and pop it in the oven at 350°F. Bake for 20–25 minutes until bubbly and golden. I promise you’ll want to jump right in!

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Pro Tips for Making Creamy Baked Macaroni and Cheese Recipe

Don’t Overcook the Pasta: I used to make the mistake of cooking macaroni fully before baking, but this left it mushy—cook it super firm and the texture is spot on.
Slowly Whisk the Roux: Taking your time when whisking butter and flour helps avoid lumps. Constant whisking is your best friend here.
Temper the Egg Carefully: Adding hot sauce bit by bit to the beaten egg ensures it blends beautifully without scrambling—this trick creates that ultra-creamy texture.
Don’t Under-Salt: Cheese is salty by nature, but your sauce needs that extra seasoning punch or it’ll taste flat—taste and adjust as you go!

How to Serve Creamy Baked Macaroni and Cheese Recipe

Creamy Baked Macaroni and Cheese Recipe - Serving

Garnishes

I love sprinkling a little fresh thyme or chopped parsley on top for a pop of color and light herbal note. Sometimes I add crispy fried onions or a pinch of smoked paprika right before serving, which adds a fun crunchy contrast and smoky flavor.

Side Dishes

One of my favorite combos is pairing this mac and cheese with a tangy green salad—something crisp like arugula with lemon vinaigrette cuts through the richness perfectly. Roasted vegetables or some garlic bread always round out the meal beautifully.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins so everyone gets their own cheesy masterpiece. It also makes for a lovely presentation topped with bread crumbs and bubbly golden cheese crust. Party guests always appreciate the fuss!

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftovers into an airtight container and store in the fridge for up to 3 days. The texture changes a bit, but it reheats well and stays delightfully creamy.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for the best results.

Reheating

Reheat leftovers in the oven at 325°F covered with foil to prevent drying out—about 15-20 minutes should do the trick. You can also add a splash of milk before warming to refresh the creamy texture.

FAQs

Can I use different pasta shapes in this Creamy Baked Macaroni and Cheese Recipe?

Absolutely! While elbow macaroni is traditional and holds sauce well, feel free to try shells, cavatappi, or penne if you prefer. Just remember to cook them until very firm since they’ll continue cooking in the oven.
Why do you add an egg to the cheese sauce?

The egg helps set the sauce while baking, giving your mac and cheese a firmer yet creamy texture without drying out. Just be sure to temper it gently to avoid scrambling.
Can I make this recipe dairy-free or vegan?

This classic recipe relies heavily on dairy for its creamy richness, but you can experiment with plant-based milks and cheeses designed for melting. Keep in mind that texture and flavor will differ from the original.
How do I avoid lumps in the cheese sauce?

Whisk the butter and flour mixture constantly over medium-low heat to cook the roux evenly without burning, then slowly add milk while whisking nonstop. This method helps create a perfectly smooth béchamel base for your cheese sauce.
What cheeses work best for Creamy Baked Macaroni and Cheese Recipe?

I recommend a blend like sharp cheddar for flavor, Monterey jack for creaminess, and fontina for a smooth melt. Feel free to swap or combine based on what you have—freshly grated cheese always melts better!

Final Thoughts

This Creamy Baked Macaroni and Cheese Recipe has become my go-to comfort food that feels indulgent without being complicated. It’s a little piece of cozy joy you can make any night of the week. I hope you give it a try and that it brings just as much warmth and happy bellies to your home as it has to mine. Trust me, once you nail that sauce and the perfect bake, you’ll keep coming back to this recipe again and again!