Creamy Baked Mac and Cheese Recipe Perfect for Holidays

Posted on October 29, 2025

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I’ll admit it—mac and cheese is my love language. And this recipe? It’s creamy, comforting, and honestly borderline addictive. I discovered it during a holiday dinner where it stole the show (even up against the turkey). Since then, it’s become my go-to dish for family gatherings, potlucks, and even weeknight cravings.

This isn’t just any baked mac and cheese—it’s the viral recipe everyone’s been talking about. It’s all about layers of gooey, cheesy goodness baked to golden perfection. Trust me, once you try it, you’ll never go back to the boxed stuff again.

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Why You’ll Love This Recipe

Okay, let’s talk about why this recipe is pure magic. It’s not just mac and cheese—it’s a creamy, baked masterpiece that hits all the right notes.

Unbelievably creamy texture: The secret? A velvety cheese sauce that coats every noodle perfectly. No dry bites here!
Crispy, golden topping: Panko breadcrumbs mixed with butter create the ultimate crunchy contrast to the creamy filling.
Perfect for a crowd: This recipe makes a big batch, so it’s ideal for holiday dinners, potlucks, or when you need comfort food leftovers.
Customizable: You can mix in your favorite cheeses, add extra spices, or even sneak in veggies for the pickiest eaters.

It’s the kind of dish that makes you feel like a hero in the kitchen. And honestly, the leftovers (if there are any) are even better the next day.

What Ingredients You’ll Need

This ingredient list is straightforward, but every element plays a key role in creating that creamy, dreamy texture. Here’s what you’ll need:

Elbow macaroni (1 lb / 450g) — Classic choice for mac and cheese, but shells or cavatappi work too.
Butter (6 tbsp / 85g) — Unsalted works best so you can control the saltiness.
All-purpose flour (¼ cup / 30g) — Helps thicken the cheese sauce.
Milk (3 cups / 720ml) — Whole milk is ideal for creaminess, but 2% works in a pinch.
Heavy cream (1 cup / 240ml) — This is what makes the sauce extra luxurious.
Cheddar cheese (3 cups shredded / 300g) — Sharp cheddar gives the most flavor, but mix in mild cheddar if you prefer.
Gruyere cheese (1 cup shredded / 100g) — Melts beautifully and adds that gourmet touch.
Salt and pepper — Season to taste; I use about 1 tsp salt and ½ tsp pepper.
Paprika and garlic powder — A pinch of each takes the flavor to the next level.
Panko breadcrumbs (1 cup / 60g) — For the crispy topping.
Butter (2 tbsp / 30g, melted) — To mix with the breadcrumbs for that golden crust.

Quick note: Feel free to swap cheeses based on what you have. Monterey Jack, mozzarella, or even Parmesan can add great flavor!

Equipment Needed

You don’t need a fancy kitchen setup to make this—just a few basics will do.

Large pot — For boiling the pasta.
Medium saucepan — To make the cheese sauce.
9×13-inch baking dish — Glass, ceramic, or metal all work. Just make sure it’s big enough!
Whisk — Essential for a smooth cheese sauce.
Mixing bowls — For prepping breadcrumbs and other ingredients.
Grater — Freshly grated cheese melts better than pre-shredded, so grab your grater.

Pro tip: If you don’t have panko breadcrumbs, you can use crushed crackers or even regular breadcrumbs in a pinch.

How to Make It: Step-by-Step

Ready to get cooking? Let’s break this down step by step so it’s foolproof.

Cook the pasta: Boil a large pot of salted water and cook the macaroni until al dente (about 7-8 minutes). Drain and set aside.
Make the roux: In a medium saucepan, melt 6 tbsp butter over medium heat. Add the flour, whisking constantly for 1-2 minutes until smooth and bubbly.
Create the sauce: Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens slightly.
Add the cheese: Reduce heat to low and stir in the cheddar and Gruyere cheese a handful at a time. Add salt, pepper, paprika, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.
Combine pasta and cheese sauce: Pour the cheese sauce over the cooked macaroni and stir until evenly coated.
Prepare the topping: In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter.
Assemble and bake: Pour the mac and cheese mixture into your greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden and crispy.
Cool slightly and serve: Let the mac and cheese rest for 5 minutes before serving. It’ll be hard to wait, but trust me, it’s worth it!

Your kitchen will smell amazing, and the result is a bubbly, cheesy masterpiece with a golden crust. Perfection!

My Best Tips & Techniques

After making this recipe more times than I can count, here are my best secrets:

Don’t skip the roux: This flour-and-butter mixture is the foundation of a creamy sauce. If you skip it, the sauce won’t thicken properly.
Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Grate your own for smooth results.
Season as you go: Taste the cheese sauce before adding it to the pasta and adjust seasoning. A pinch of cayenne can add a nice kick!
Don’t overbake: Keep an eye on the topping—it should be golden brown but not burnt. If it’s browning too quickly, cover the dish with foil for the last 10 minutes.
Let it rest: Giving the dish a few minutes to cool after baking allows the flavors to meld and the cheese to set.

Follow these tips, and your mac and cheese will be the star of the holiday table!

Ways to Mix It Up

If you’re feeling adventurous, here are some fun ways to put your own spin on this recipe:

Spicy Kick: Add diced jalapeños or a teaspoon of hot sauce to the cheese sauce for heat.
Meaty Upgrade: Stir in cooked, crumbled bacon or diced ham for extra flavor.
Veggie Boost: Mix in steamed broccoli or roasted cauliflower for a healthier twist.
Different Cheeses: Try swapping Gruyere for fontina or adding a bit of blue cheese for a bold flavor.
Mexican Style: Use pepper jack and cheddar, and top with crushed tortilla chips instead of breadcrumbs.

The possibilities are endless, so don’t be afraid to experiment. This recipe is forgiving and delicious no matter how you tweak it.

Serving Ideas & Storage

This baked mac and cheese is a showstopper on its own, but here’s how I like to serve it:

As a side dish: Perfect next to roasted turkey, ham, or prime rib.
As the star: Pair it with a green salad and some crusty bread for a complete meal.
Leftover magic: Reheat a slice and serve with hot sauce or ketchup for a quick snack.

For storage:

Room Temperature: Cover and keep for up to 2 hours if serving later.
Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the oven or microwave.
Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat in the oven at 350°F (175°C) until warmed through.

Pro tip: If you want to make this ahead, prep the dish and refrigerate unbaked. When ready, bake as directed, adding 5-10 extra minutes to the time.

Nutritional Info & Health Benefits

I know what you’re thinking—this is mac and cheese, not kale salad. But hear me out—it’s indulgent, yes, but it has some redeeming qualities!

Nutritional Info (Per Serving)
Calories: ~370
Protein: 15g
Carbs: 35g
Fat: 18g

The combination of cheese and milk adds protein and calcium, while the pasta provides energy-packed carbs. Sure, it’s rich, but hey—it’s the holidays! Treat yourself!

Final Thoughts

So, there you have it—my creamy baked mac and cheese recipe. It’s the dish that brings people together, whether at a cozy holiday dinner or a casual potluck with friends.

I hope you love it as much as my family does. And don’t be afraid to make it your own—mix in your favorite cheeses, add some heat, or sneak in veggies. That’s the beauty of cooking!

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @[your handle]. Seeing your creations genuinely makes my day.

Happy cooking, and may your holidays be as warm and cheesy as this recipe!

FAQs

Q: Can I make this ahead of time?

A: Yes! You can assemble the dish and refrigerate it unbaked for up to 24 hours. Just bake as directed, adding an extra 5-10 minutes.

Q: Can I use gluten-free pasta?

A: Absolutely! Just make sure to cook it slightly under al dente to prevent it from getting mushy in the oven.

Q: What’s the best cheese combo?

A: My go-to is sharp cheddar and Gruyere, but you can add Monterey Jack, mozzarella, or Parmesan for variety.

Q: Can I skip the breadcrumbs?

A: Yes, but you’ll miss the crispy topping. If you don’t have breadcrumbs, try crushed crackers or potato chips instead.

Q: How do I reheat leftovers?

A: Microwave individual portions for 1-2 minutes or reheat the whole dish in the oven at 350°F (175°C) until warmed through.

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