Creamy Baked Macaroni and Cheese – Better Than Takeout
Creamy Baked Macaroni and Cheese – The ultimate comfort food, better than takeout! After making this many times, I’ve discovered the trick to perfectly creamy, golden mac and cheese every time. The creamy, melty cheese sauce coats each elbow macaroni perfectly, making this dish a family favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Blueberry Cake Donuts and Cinnamon Apple Bread.
Why This Creamy Baked Macaroni and Cheese – Better Than Takeout Is Pure Comfort
- The creamiest, cheesiest sauce you've ever tasted
- Golden, bubbly topping that's crispy on the edges
- Easy to customize with your favorite add-ins
- Perfect for meal prepping and leftovers
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 elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz mozzarella cheese, shredded
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional, for color)
- 1/2 tsp dry mustard (optional, for extra flavor)
- Optional: 1/2 cup panko breadcrumbs
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1/2 tsp dried parsley
📝 Ingredient Notes
- milk: Whole milk is best for creamiest results, but 2% or skim can be substituted.
- cheese: A mix of cheddar and mozzarella is best, but you can use all cheddar or add other cheeses like Gouda or Monterey Jack.
🛒 Tools & Equipment I Recommend
- Stainless Steel Saucepan — Even heat distribution for perfect cheese sauce → See on Amazon
- Box Grater — Easily grate cheese and vegetables for your mac and cheese → See on Amazon
How to Make Creamy Baked Macaroni and Cheese – Better Than Takeout
- Cook Macaroni: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes. Slowly whisk in milk, then add shredded cheeses, garlic powder, onion powder, paprika, and dry mustard. Stir until cheese is melted and sauce is smooth. Season with salt and pepper.
- Combine Macaroni and Cheese Sauce: In a large bowl, combine cooked macaroni and cheese sauce. Stir until macaroni is evenly coated.
- Transfer to Baking Dish: Transfer macaroni and cheese to a greased 9×13-inch baking dish.
- Add Toppings: Mix together panko breadcrumbs, grated Parmesan cheese, and dried parsley. Sprinkle evenly over the top of the macaroni and cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly.
Cook's Tips for Perfect Creamy Baked Macaroni and Cheese – Better Than Takeout
- Common mistake and fix: Don't overcook the macaroni. It should be al dente when you drain it. Overcooked macaroni will be mushy and absorb too much liquid, making your mac and cheese dry.
- Pro tip: For extra creamy mac and cheese, stir in a beaten egg into the cheese sauce before combining with the macaroni. This adds richness and creaminess without changing the texture.
- Pro tip: To prevent a skin from forming on your cheese sauce, place a piece of plastic wrap directly on the surface of the sauce while it cools.
- Pro tip: For a crispier topping, spread the breadcrumb mixture evenly and press it lightly into the cheese mixture before baking.
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: Prepare the macaroni and cheese sauce up to 2 days ahead. Store separately in the refrigerator. Combine and bake as directed.
Freezing Creamy Baked Macaroni and Cheese – Better Than Takeout
Freeze baked mac 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.
Recipe Notes
- Chef tip: For a healthier version, use whole wheat macaroni and add vegetables like spinach or broccoli.
- Best substitution: Substitute the milk with chicken broth for a richer, more savory flavor.
- Make-ahead: Prepare the macaroni and cheese up to 1 day ahead. Store in the refrigerator, then bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your cheese sauce is lumpy, strain it through a fine-mesh sieve before combining with the macaroni.
Want to level up this recipe?
High-quality Baking Dish — Even heat distribution for perfectly baked mac and cheese → Check price on Amazon
Creamy Baked Macaroni and Cheese – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz mozzarella cheese, shredded
- Salt and pepper, to taste
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional, for color)
- 1/2 tsp dry mustard (optional, for extra flavor)
Optional Toppings
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried parsley
Instructions
- Cook Macaroni: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes. Slowly whisk in milk, then add shredded cheeses, garlic powder, onion powder, paprika, and dry mustard. Stir until cheese is melted and sauce is smooth. Season with salt and pepper.
- Combine Macaroni and Cheese Sauce: In a large bowl, combine cooked macaroni and cheese sauce. Stir until macaroni is evenly coated.
- Transfer to Baking Dish: Transfer macaroni and cheese to a greased 9×13-inch baking dish.
- Add Toppings: Mix together panko breadcrumbs, grated Parmesan cheese, and dried parsley. Sprinkle evenly over the top of the macaroni and cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly.
Notes
- Chef tip: For a healthier version, use whole wheat macaroni and add vegetables like spinach or broccoli.
- Best substitution: Substitute the milk with chicken broth for a richer, more savory flavor.
- Make-ahead: Prepare the macaroni and cheese up to 1 day ahead. Store in the refrigerator, then bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your cheese sauce is lumpy, strain it through a fine-mesh sieve before combining with the macaroni.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze baked mac 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.
- Make ahead: Prepare the macaroni and cheese sauce up to 2 days ahead. Store separately in the refrigerator. Combine and bake as directed.
Nutrition Per Serving
- Calories: 560
- Protein: 25g
- Fat: 28g
- Carbs: 55g
- Fiber: 2g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Macaroni and Cheese – Better Than Takeout FAQs
Yes, you can prepare the macaroni and cheese sauce up to 2 days ahead. Store separately in the refrigerator, then combine and bake as directed.
Overcooked macaroni absorbs too much liquid, making your mac and cheese dry. Make sure to cook the macaroni until it's al dente.
Yes, you can freeze baked mac and cheese for up to 3 months. Thaw overnight in the refrigerator before reheating.
No, this recipe is not suitable for the air fryer. The air fryer does not have the capacity to bake a large dish of mac and cheese.
Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Stir halfway through. For larger portions, reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
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!
