Go Back
+ servings
Creamy Baked Mac and Cheese
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

If you are looking for the most indulgent, decadent, creamy baked mac and cheese this is the recipe for you. It's perfect for the holidays, family gatherings, or impressing guests.

Course: Main Dish
Cuisine: American
Keyword: baked mac and cheese, creamy mac and cheese
Servings: 8
Calories: 903 kcal
Author: Malinda Linnebur
Ingredients
  • 1 pound (453g) elbow macaroni
  • 4 tablespoons butter
  • cup (45g) all purpose flour
  • ½ teaspoon each: salt, onion powder, garlic powder, prepared mustard
  • cups (830ml) half and half
  • pepper to taste
  • 1 pound (453g) cheddar, shredded
  • 1 pound (453g) mozzarella, shredded
  • 5 ounces (150g) gruyere, shredded
Instructions
  1. Preheat oven to 375°F. Bring a large pot of water to boil and cook pasta according to package directions until 3 minutes less than fully cooked. Drain pasta and add back to pot.

  2. Meanwhile, in a large saucepan melt the butter over medium low heat. Once melted whisk in the flour, salt, garlic powder, onion powder, prepared mustard and pepper, and cook for 1 minute.

  3. Slowly whisk in the half and half and cook while whisking until slightly thickened. Remove from heat and stir in shredded cheeses. Don't worry about the cheese completely melting it will when baked. Fold on the cooked pasta. Pour into 9x13 baking dish and bake for 25-30 minutes or until hot and bubbly and golden on top.

Recipe Notes
  1. STORAGE: Store completely cooled mac and cheese covered in the refrigerator for up to 5 days. This recipe is best the day it is made but if you do have leftovers reheat them gently in the microwave and stir often. It will not be the same consistency as the day you made it but it will still taste good! 
  2. MAKE AHEAD: Yes, but with a few changes. After cooking the pasta drain and return to the pan and toss with 2 tablespoons of butter. Resume with the recipe and instead of baking cover with plastic wrap pressing the plastic wrap on the surface of the mac and cheese so it doesn't form a film. Store in the refrigerator for up to 2 days. Remove from the refrigerator 30 minutes before baking. Bake as directed. 
Nutrition Facts
Creamy Baked Mac and Cheese
Amount Per Serving
Calories 903 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 34g213%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 177mg59%
Sodium 863mg38%
Potassium 386mg11%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 3g3%
Protein 44g88%
Vitamin A 1661IU33%
Vitamin C 1mg1%
Calcium 998mg100%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.