Creamy Baked Macaroni and Cheese – Better Than Takeout

Creamy Baked Macaroni and Cheese – The ultimate comfort food, made from scratch with a crispy topping that’s better than takeout. After making this many times, I’ve discovered the trick to the creamiest, most indulgent mac and cheese. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy BBQ Chicken Flatbread Recipe and Easy Breakfast Enchiladas.

What You'll Need for Creamy Baked Macaroni and Cheese – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb (450g) elbow macaroni
• 4 cups (960ml) whole milk
• 1/2 cup (113g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• 1 lb (450g) sharp cheddar cheese, shredded
• 1/2 lb (225g) Gruyère cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Optional: 1 cup (115g) Panko breadcrumbs
• Optional: 1/4 cup (28g) grated Parmesan cheese
• Optional: 1 tablespoon (15ml) olive oil

How to Make Creamy Baked Macaroni and Cheese – Better Than Takeout

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1-2 minutes. Gradually whisk in milk, cooking until the mixture thickens. Stir in shredded cheeses until melted and smooth. Season with salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
3. Combine pasta and cheese sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat the pasta evenly.
4. Prepare topping: In a small bowl, mix Panko breadcrumbs, grated Parmesan cheese, and olive oil. Set aside.
5. Assemble and bake: Preheat oven to 375°F (190°C). Transfer macaroni and cheese to a 9×13-inch (23×33-cm) baking dish. Sprinkle breadcrumb topping evenly over the top. Bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
6. Serve: Let the macaroni and cheese rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Storing & Reheating Creamy Baked Macaroni and Cheese – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This recipe can be made ahead of time and refrigerated before baking. See pro tips for details.

Freezing Creamy Baked Macaroni and Cheese – Better Than Takeout

Freeze baked macaroni and cheese for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Stir halfway through heating.

Recipe Notes

• Chef tip: For an extra creamy cheese sauce, use a combination of sharp cheddar and Gruyère cheeses.
• Best substitution: You can substitute the Gruyère cheese with Swiss or Gouda cheese for a similar flavor profile.
• Make-ahead: Prepare the macaroni and cheese up to the point of baking, then refrigerate. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cheese sauce is too thick, add a little more milk to reach your desired consistency. If it's too thin, cook it for a few more minutes to reduce and thicken.

Creamy Baked Macaroni and Cheese – Better Than Takeout

⏱

Prep

30 mins

🍳

Cook

30 mins

⏳

Total

1 hr

🍽

Serves

8 servings

🥗

Diet

Gluten-free (with substitutions)

Ingredients

Main Ingredients

• 1 lb (450g) elbow macaroni
• 4 cups (960ml) whole milk
• 1/2 cup (113g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• 1 lb (450g) sharp cheddar cheese, shredded
• 1/2 lb (225g) Gruyère cheese, shredded

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)

Optional Toppings

• 1 cup (115g) Panko breadcrumbs
• 1/4 cup (28g) grated Parmesan cheese
• 1 tablespoon (15ml) olive oil

Instructions

1. Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1-2 minutes. Gradually whisk in milk, cooking until the mixture thickens. Stir in shredded cheeses until melted and smooth. Season with salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
3. Combine pasta and cheese sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat the pasta evenly.
4. Prepare topping: In a small bowl, mix Panko breadcrumbs, grated Parmesan cheese, and olive oil. Set aside.
5. Assemble and bake: Preheat oven to 375°F (190°C). Transfer macaroni and cheese to a 9×13-inch (23×33-cm) baking dish. Sprinkle breadcrumb topping evenly over the top. Bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
6. Serve: Let the macaroni and cheese rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

• Chef tip: For an extra creamy cheese sauce, use a combination of sharp cheddar and Gruyère cheeses.
• Best substitution: You can substitute the Gruyère cheese with Swiss or Gouda cheese for a similar flavor profile.
• Make-ahead: Prepare the macaroni and cheese up to the point of baking, then refrigerate. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cheese sauce is too thick, add a little more milk to reach your desired consistency. If it's too thin, cook it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze baked macaroni and cheese for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Stir halfway through heating.
• Make ahead: This recipe can be made ahead of time and refrigerated before baking. See pro tips for details.

Nutrition Per Serving

• Calories: 650
• Protein: 28g
• Fat: 35g
• Carbs: 55g
• Fiber: 2g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 21g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Macaroni and Cheese – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Macaroni and Cheese – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!