Ultimate Creamy Mac and Cheese is the kind of comfort food that feels like a warm hug on a chilly day. It’s packed with tender elbow macaroni swimming in a rich, velvety cheese sauce that melts in your mouth. The cheese blend creates a smooth, luscious texture, making every bite perfectly creamy and comforting.
I love making this recipe because it’s simple but feels special—just like a cozy treat after a long day. One of my favorite tricks is to use a mix of sharp cheddar and a little bit of mozzarella; it gives the sauce a nice balance of strong flavor and gooey stretchiness. Stirring in a splash of milk slowly helps keep the sauce silky without getting too thick or clumpy, which always makes me proud to serve it.
For serving, I like to sprinkle a little crunchy breadcrumb topping and pop it in the oven for a few minutes to give it that golden, crispy layer on top—that extra bit of texture makes it even more satisfying. Whether it’s a quick weeknight dinner or the star side dish at a family gathering, this creamy mac and cheese always brings smiles around the table. It’s the kind of dish everyone asks for seconds of, and I’m always happy to make it again and again.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the sauce well. If unavailable, try shells or cavatappi for a similar texture and cheese grab.
Cheddar & Mozzarella: Sharp cheddar adds bold flavor, while mozzarella brings gooey stretchiness. You can swap mozzarella with Monterey Jack or fontina for a milder stretch.
Milk & Cream: Whole milk and heavy cream create a rich sauce. For a lighter option, use 2% milk or half-and-half, but the sauce may be less creamy.
Butter & Flour: These form the roux that thickens the sauce. Use unsalted butter to control saltiness but salted can work if you reduce added salt.
Panko Breadcrumbs: They give a crispy topping. If you want less crunch, use regular breadcrumbs or crushed crackers instead.
How Do You Make a Smooth, Lumpy-Free Cheese Sauce?
Making a creamy, smooth sauce needs attention, especially in these steps:
- Roux First: Melt butter and whisk in flour. Stir over medium heat for 2 minutes until it looks golden. This cooks out raw flour taste and prevents lumps.
- Slowly Add Milk & Cream: Pour milk and cream little by little while whisking constantly. This helps the sauce stay lump-free.
- Thicken Before Cheese: Cook the mixture until it coats a spoon. If it’s too thin, the cheese won’t melt evenly.
- Low Heat for Cheese: Turn heat low and add cheese gradually. Stir gently, letting it melt slowly to avoid clumping or graininess.
- Don’t Overheat: High heat breaks the sauce. Keep it low and stir often for the best silky texture.
Equipment You’ll Need
- Large pot – I use this to boil the pasta until it’s tender and easy to mix into the cheese sauce.
- Medium saucepan – perfect for cooking the cheese sauce and whisking out lumps.
- Whisk – I recommend it to smoothly combine the milk, cream, and cheese without clumps.
- Measuring cups and spoons – for accurate quantities of milk, cream, and seasonings.
- Baking dish or casserole dish – to bake and crisp up the topping for a golden crust.
- Small bowl – for mixing breadcrumbs with butter or oil before adding on top.
Flavor Variations & Add-Ins
- Protein: Stir in cooked bacon, shredded chicken, or ham to make it more filling and savory.
- Cheese: Swap or mix in gouda, pepper jack, or blue cheese for different flavor profiles.
- Veggies: Add sautéed spinach, roasted mushrooms, or steamed broccoli for extra nutrition and texture.
- Spices & Herbs: Mix in cayenne, mustard powder, or fresh herbs like thyme and parsley to customize the flavor kick.
Ultimate Creamy Mac and Cheese
Ingredients You’ll Need:
- 1 lb elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to cook the pasta and sauce, and 25-30 minutes to bake. Total cooking time is around 45 minutes, perfect for a satisfying meal that feels special but doesn’t take all day.
Step-by-Step Instructions:
1. Prepare Your Dish and Pasta:
Preheat your oven to 350°F (175°C). Butter a large baking or casserole dish to prevent sticking and add flavor. Next, bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until it’s just tender (al dente). Drain the pasta and set it aside.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and keep stirring constantly for about 2 minutes, until it forms a smooth, golden roux. Slowly add the milk and heavy cream little by little while whisking to keep the mixture lump-free. Stir frequently until it thickens and coats the back of a spoon—this usually takes 5 to 7 minutes.
3. Add Cheese and Season:
Turn the heat down to low. Gradually add the shredded sharp cheddar and mozzarella cheeses, stirring constantly until all the cheese melts and the sauce becomes smooth. Season the sauce with salt, black pepper, garlic powder, onion powder, and add smoked paprika if you’d like a subtle smoky flavor. Taste and adjust seasoning as needed.
4. Mix Pasta and Sauce, Then Top:
Stir the cooked macaroni into the cheese sauce until every bit is coated and creamy. Pour this cheesy pasta into your buttered baking dish and spread it evenly. In a small bowl, combine the panko breadcrumbs with olive oil or melted butter, mixing until the crumbs are nicely coated. Sprinkle the mixture evenly over the top of the mac and cheese.
5. Bake and Serve:
Bake your mac and cheese uncovered for 25 to 30 minutes, until the top is golden brown, crispy, and the cheese sauce is bubbling deliciously. Remove from the oven and let it sit for 5 minutes to set before serving. Garnish with fresh thyme or parsley if you like a bright, fresh touch.
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is classic, you can use shells, cavatappi, or even penne. Just make sure to cook the pasta al dente so it holds up well in the baked mac and cheese.
How Should I Store Leftover Mac and Cheese?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of milk if needed to maintain creaminess.
Can I Make This Ahead of Time?
Yes! Assemble the mac and cheese in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting cold from the fridge.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs, crushed crackers, or even crushed cornflakes work well for a crispy topping. Toss them with butter or oil for the best golden crunch.
