This creamy mac and cheese recipe is made with plenty of freshly grated Cheddar cheese, a smooth homemade cheese sauce, whole milk, and half-and-half. There are no eggs in this baked macaroni and cheese, so the texture stays soft, rich, and wonderfully creamy instead of firm or custard-like. The secret is a simple roux-style sauce and layers of extra cheese stirred into the noodles and sprinkled over the top before baking.
This is the best macaroni and cheese recipe. I’ve made it for friends, family, and holidays, and it is always a big hit. Grating the cheese yourself is absolutely worth the extra step.
Jennifer
When you want true comfort food, this creamy baked mac and cheese is the dish to make. It is rich, cozy, deeply cheesy, and perfect for holidays, potlucks, Sunday dinners, and family meals.
Macaroni and cheese comes in many styles, from stovetop versions to Southern baked mac and cheese made with eggs. This recipe keeps things simple and focuses on a smooth, velvety cheese sauce rather than a thick custard. The result is a classic baked macaroni and cheese with a creamy center and a lightly browned, cheesy top.
The best mac and cheese does not need complicated ingredients. It needs good pasta, quality cheese, enough dairy to make the sauce silky, and a little patience while the sauce thickens. For the creamiest results, use a block of cheese and grate it yourself. Pre-shredded cheese often contains anti-caking ingredients that can keep the sauce from melting as smoothly.
When in doubt, add more cheese
The heart of this recipe is cheese added in stages. Some of the grated Cheddar melts into the homemade sauce, more is stirred into the cooked noodles, and the final layer goes on top before baking. This method gives the dish flavor throughout, not just on the surface.
Testing results for creamy mac and cheese
After testing different versions, this combination gives the best balance of creamy sauce, cheesy flavor, and baked texture. Extra-sharp Cheddar adds bold flavor, while the milk and half-and-half keep the sauce smooth. The baked top becomes golden and lightly crusty, while the inside stays rich and tender.
This creamy mac and cheese is buttery, cheesy, and satisfying without being dry or heavy. It works beautifully as a holiday side dish, a potluck favorite, or a comforting main dish with a simple salad or vegetables.
The most important tip for the best macaroni and cheese is to use high-quality cheese and grate it yourself. Freshly grated cheese melts better and gives the sauce a creamier texture.
I hope you make this recipe. If you love creamy, old-fashioned baked macaroni and cheese, this one is worth keeping.
Ingredient notes
You do not need fancy ingredients for this creamy mac and cheese recipe, but a few choices make a big difference.
The full ingredient amounts and instructions are listed in the recipe card below. Read the tips before you start so everything is ready when the sauce begins to cook.
Cheese: Extra-sharp Cheddar gives this baked macaroni and cheese a strong, classic flavor. Sharp Cheddar is a good option if you prefer a milder taste. You can also use cheeses such as Gruyere, provolone, pepper jack, Havarti, Parmesan, or a blend, as long as they melt well.
Noodles: Traditional elbow macaroni is ideal, but other short pasta shapes also work. Penne, ziti, or similar tubular pasta holds the cheese sauce nicely. Cook the pasta just to al dente so it does not become too soft after baking.
Liquid: A mixture of half-and-half and whole milk creates a creamy cheese sauce without making the dish overly heavy. Heavy cream can be used, but whole milk and half-and-half give a smooth, balanced result.
How to make mac and cheese
Good preparation matters for this recipe. Once the sauce starts cooking, it thickens quickly, so grate the cheese, cook the noodles, and measure the liquids before you begin the sauce.
Prepare cheese and noodles
Start by grating enough cheese to make 6 cups. A food processor can make this step much faster.
Set aside 3 cups of cheese for the sauce. The remaining cheese will be used in two parts: 1 1/2 cups stirred into the noodles and 1 1/2 cups sprinkled over the top.
Cook the noodles. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions for al dente. Drain well and let the noodles rest in the strainer while you make the sauce.
Cook the cheese sauce
Make the roux. Melt the butter in a large pot or Dutch oven over medium-high heat. Whisk in the flour until smooth. Continue whisking for about two minutes so the flour cooks evenly.
Slowly whisk in the half-and-half and whole milk. Keep whisking until the sauce thickens, which usually takes 8 to 10 minutes. Do not rush this step; a properly thickened sauce is what gives this no-egg mac and cheese its creamy texture.
Finish sauce with cheese
Remove the pot from the heat. Stir in the salt, black pepper, and 3 cups of grated cheese. Stir until the cheese melts completely and the sauce is smooth and creamy.
Combine noodles and cheese sauce, then layer
Stir the cooked macaroni into the cheese sauce until every noodle is well coated. Then gently stir in 1 1/2 cups of grated cheese.
Cook’s Tip: If you use Gruyere in place of some of the Cheddar, divide it between the cheese mixed into the noodles and the cheese sprinkled on top.
Pour the macaroni and cheese mixture into a lightly buttered 9×13-inch baking dish. Sprinkle the remaining 1 1/2 cups of grated cheese evenly over the top.
Bake the mac and cheese. Place the uncovered baking dish on a foil-lined baking sheet and bake for about 30 to 40 minutes, or until the top is lightly browned, bubbly, and crusty.
Let the baked macaroni and cheese rest uncovered for 10 to 15 minutes before serving. If needed, lightly blot the top with paper towels before bringing it to the table.
Creamy Mac and Cheese Recipe
Equipment
Ingredients
- 1 stick unsalted butter
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups half-and-half
- 1 cup whole milk
- 6 cups grated extra-sharp Cheddar cheese
- 1 pound macaroni noodles, cooked and drained
Instructions
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Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Line a large baking sheet with foil and place the baking dish on it to catch any spills.
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Grate all the cheese into a large bowl. Remove 3 cups and set them aside for the sauce.
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Melt the butter in a large pot or Dutch oven over medium-high heat. Slowly whisk in the flour until smooth.
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Cook, whisking constantly, for about 2 minutes. Slowly whisk in the half-and-half and milk. Continue whisking for 8 to 10 minutes, until the sauce thickens.
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Remove the pot from the heat. Stir in the salt and pepper. Add 3 cups of grated cheese and stir until the cheese is fully melted and the sauce is creamy.
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Add the cooked macaroni to the cheese sauce and stir until well coated. Gently mix in 1 1/2 cups of grated cheese. Pour the mixture into the prepared baking dish.
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Sprinkle the remaining 1 1/2 cups of grated cheese over the top. Bake for 30 to 40 minutes, until the top is browned and crusty. Let rest for 10 to 15 minutes before serving.
Notes
- Use good-quality cheese and grate it yourself for the smoothest sauce.
- Cook and drain the noodles before starting the cheese sauce.
- Have the cheese grated, divided, and ready before the sauce begins to thicken.
- Do not rush the sauce. Let it thicken slowly while whisking.
- Let the baked mac and cheese rest uncovered before serving.
- Blot the top with paper towels if needed.
Nutrition
Questions and tips
Storage
Store leftover mac and cheese covered in the refrigerator for 3 to 4 days.
Yes. Prepare the recipe through the assembly step, but do not bake it. Cover the dish with foil and refrigerate it for up to two days. Bake as directed when ready to serve.
You can freeze mac and cheese before or after baking.
To freeze before baking:
After mixing the noodles with the sauce and grated cheese, portion the mac and cheese into freezer-safe containers. Let it cool, sprinkle the remaining cheese on top, and place the containers uncovered in the freezer until frozen. Once frozen, cover tightly. Thaw before baking and follow the recipe instructions.
To freeze after baking:
Leave the macaroni and cheese in a freezer-safe baking dish or divide it into smaller containers. Freeze uncovered until firm, then cover tightly. To reheat, thaw and let it come closer to room temperature. Cover and warm in a 350°F oven for about 15 minutes, then uncover and bake for about 10 minutes more, until bubbly.
This recipe stays creamy because it does not use eggs. The smooth sauce is made with butter, flour, milk, half-and-half, and plenty of grated cheese.
Heavy cream will make the dish richer, but it is not required. Whole milk and half-and-half create a creamy, balanced sauce with excellent texture.
This creamy baked mac and cheese belongs in any collection of classic Southern comfort food recipes.