Creamy Baked Macaroni and Cheese – Better Than Takeout

Creamy Baked Macaroni and Cheese – The ultimate comfort food, ready in just 30 minutes. After making this countless times, I’ve perfected the creamiest, cheesiest baked mac and cheese that’s better than takeout. The trick I discovered is using a combination of cheeses for the perfect flavor. It’s so cozy and comforting, you’ll want to make it again and again. Keep reading for my tips on preventing a soggy crust. If you love recipes like this, you’ll also enjoy One Pot Creamy Spinach Tomato Tortellini and BEST RECIPE For Blueberry Cinnamon Rolls.

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
• 2 cups (480ml) whole milk
• 3 tbsp (42g) unsalted butter
• 3 tbsp (24g) all-purpose flour
• 1 tsp (5ml) kosher salt
• 1/2 tsp (2.5ml) black pepper
• 1/2 tsp (2.5ml) garlic powder
• 1/2 tsp (2.5ml) onion powder
• 1/2 tsp (2.5ml) dry mustard
• 4 cups (450g) shredded cheese (cheddar, Gouda, or a mix)
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Dry mustard
• Optional: Breadcrumbs
• Optional: Panko
• Optional: Parmesan cheese
• Optional: Bacon
• Optional: Peas
• Optional: Spinach

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. Add flour and whisk to create a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Cook for 5-7 minutes, until the sauce thickens. Stir in salt, pepper, garlic powder, onion powder, and dry mustard. Add shredded cheese and stir until melted and smooth.
3. Combine pasta and cheese sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat the pasta evenly.
4. Bake: Preheat oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Top with breadcrumbs or panko if desired. Bake for 20-25 minutes, or until golden and bubbly.

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 fridge for up to 4 days. Make-ahead tip: Prepare the macaroni and cheese but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

Freezing Creamy Baked Macaroni and Cheese – Better Than Takeout

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

How to Reheat Without Drying It Out

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

Recipe Notes

• Chef tip: For extra flavor, cook the pasta in chicken or vegetable broth instead of water.
• Best substitution: Use a mix of cheddar and Gouda for the best flavor.
• Make-ahead: Prepare the macaroni and cheese but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce and thicken.

Creamy Baked Macaroni and Cheese – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free (use gluten-free pasta)

Ingredients

Main Ingredients

• 1 lb (450g) elbow macaroni
• 2 cups (480ml) whole milk
• 3 tbsp (42g) unsalted butter
• 3 tbsp (24g) all-purpose flour
• 1 tsp (5ml) kosher salt
• 1/2 tsp (2.5ml) black pepper
• 1/2 tsp (2.5ml) garlic powder
• 1/2 tsp (2.5ml) onion powder
• 1/2 tsp (2.5ml) dry mustard
• 4 cups (450g) shredded cheese (cheddar, Gouda, or a mix)

Seasonings

• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Dry mustard

Optional Toppings

• Breadcrumbs
• Panko
• Parmesan cheese
• Bacon
• Peas
• Spinach

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. Add flour and whisk to create a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Cook for 5-7 minutes, until the sauce thickens. Stir in salt, pepper, garlic powder, onion powder, and dry mustard. Add shredded cheese and stir until melted and smooth.
3. Combine pasta and cheese sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat the pasta evenly.
4. Bake: Preheat oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Top with breadcrumbs or panko if desired. Bake for 20-25 minutes, or until golden and bubbly.

Notes

• Chef tip: For extra flavor, cook the pasta in chicken or vegetable broth instead of water.
• Best substitution: Use a mix of cheddar and Gouda for the best flavor.
• Make-ahead: Prepare the macaroni and cheese but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze baked mac and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
• Make ahead: Prepare the macaroni and cheese but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

Nutrition Per Serving

• Calories: 520
• Protein: 25g
• Fat: 24g
• Carbs: 55g
• Fiber: 2g
• Sugar: 4g
• Sodium: 750mg
• Cholesterol: 85mg
• Sat. Fat: 14g

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!