Creamy Baked Mac and Cheese Recipe with Gooey Topping

Posted on December 6, 2025

creamy baked mac and cheese - featured image

The first time I made this creamy baked mac and cheese, it was for a family potluck. I was a little nervous because mac and cheese is one of those foods everyone has an opinion about. But let me tell you—this recipe was the star of the night. People went back for seconds, thirds, and some even asked for the recipe before I left!

There’s just something magical about the combination of gooey, velvety cheese sauce and the crispy, golden topping. Whether you’re making this for a holiday dinner, a cozy Sunday night, or just because you’re craving comfort food, I promise this baked mac and cheese will hit the spot.

So, grab your favorite baking dish and let’s get cooking. I’ve perfected this recipe over countless attempts, and I can’t wait for you to try it.

Why You’ll Love This Recipe

Oh, where do I even start? This creamy baked mac and cheese is pure comfort food perfection, and here’s why I love it so much:

Ultimate Creaminess: The cheese sauce is rich, smooth, and perfectly coats every single noodle. No dry bites here!
That Crunchy Topping: Breadcrumbs plus a little butter equals magic. The topping is crispy, golden, and adds the perfect texture to every bite.
Customizable: You can use your favorite cheeses, mix in veggies, or even add protein like chicken or bacon to make it a full meal.
Easy to Make: Don’t let the word “baked” intimidate you. This recipe comes together in about an hour, and most of that time is hands-off baking.

Honestly? This mac and cheese is my go-to when I need to impress a crowd but don’t want to spend hours in the kitchen. I’ve made it for birthdays, holidays, and even random Wednesdays when I just need a little cheesy joy.

What Ingredients You’ll Need

Here’s what you’ll need to make this creamy baked mac and cheese. I’ve included some notes because certain ingredients really make a difference.

Elbow macaroni (1 lb / 450g) – Classic choice, but you can swap for shells, cavatappi, or even penne. Just make sure it’s a pasta that holds onto the sauce.
Unsalted butter (6 tbsp / 85g) – Adds richness to the sauce and helps with the golden breadcrumb topping.
All-purpose flour (1/4 cup / 30g) – For the roux (that’s what thickens the cheese sauce).
Whole milk (3 cups / 750ml) – Full-fat gives you the creamiest sauce, but 2% works too.
Heavy cream (1 cup / 250ml) – This adds extra richness and decadence. Trust me, it’s worth it.
Cheddar cheese (3 cups / 300g, shredded) – Sharp cheddar is my go-to, but you can mix it up with white cheddar, smoked cheddar, or even Monterey Jack.
Gruyère cheese (1 cup / 100g, shredded) – Melts beautifully and adds a nutty flavor. If you can’t find Gruyère, use Swiss cheese.
Parmesan cheese (1/2 cup / 50g, grated) – For an extra cheesy punch and a bit of saltiness.
Salt & pepper – Season as you go. Cheese is naturally salty, so taste before adding extra.
Breadcrumbs (1 cup / 100g) – Use panko for the crispiest topping. Regular breadcrumbs work too.
Butter (melted) (2 tbsp / 30g) – Toss with the breadcrumbs for that golden crunch.
Paprika (optional, 1 tsp) – Adds color and a subtle smoky flavor to the topping.

Quick tip: Grate your own cheese if you can! Pre-shredded cheese often has added starches to prevent clumping, which can make your sauce less smooth.

Equipment Needed

You don’t need a high-tech kitchen to whip this up, but a few tools make things easier:

Large pot – For boiling the pasta.
Medium saucepan – Perfect for making the cheese sauce.
Whisk – Essential for creating a smooth roux.
9×13-inch baking dish – The ideal size for this recipe.
Grater – Invest in a good box grater for shredding your cheese. It makes a huge difference.
Mixing bowl – For combining the breadcrumbs with melted butter.

Pro tip: If you want to make cleanup easier, spray your baking dish with nonstick spray before adding the mac and cheese.

How to Make Creamy Baked Mac and Cheese

Alright, let’s get cooking! I’ve broken this recipe down into simple steps so you can follow along easily.

Cook the Pasta (10 minutes)
Bring a large pot of salted water to a boil. Cook your macaroni until al dente (firm but cooked). Drain and set aside.
Make the Roux (5 minutes)
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a paste. It should look bubbly and slightly golden.
Add the Milk and Cream (5 minutes)
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Add the Cheese (5 minutes)
Turn off the heat and stir in the shredded cheddar, Gruyère, and Parmesan cheese one handful at a time. Mix until everything is melted and creamy. Season with salt and pepper to taste.
Combine Pasta and Sauce (2 minutes)
Transfer the cooked pasta to the cheese sauce and stir until every noodle is coated. Try not to eat it all right out of the pot!
Make the Breadcrumb Topping (2 minutes)
In a mixing bowl, combine breadcrumbs, melted butter, and paprika (if using). Toss until evenly coated.
Assemble and Bake (25 minutes)
Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden and crispy. Let cool for 5-10 minutes before serving.

When you pull this out of the oven, you’ll be greeted by the most amazing cheesy aroma and a bubbling, golden crust. Trust me, it’s hard to wait to dig in!

My Best Tips & Techniques

After making this dish more times than I can count, here are the tricks that will guarantee success:

Don’t overcook the pasta: It will continue to cook in the oven, so keep it a little firmer than usual when boiling.
Grate your own cheese: I know I already said this, but it’s so important for a creamy sauce. Pre-shredded cheese doesn’t melt as smoothly.
Use a whisk: Whisking the roux and milk ensures you don’t get any lumps in your sauce.
Breadcrumbs matter: Panko breadcrumbs are the secret to an extra-crispy topping. Regular breadcrumbs work, but won’t have the same crunch.
Let it rest: After baking, give the mac and cheese a few minutes to cool. This helps it set and makes serving easier.

Real talk: The first time I made this, I rushed through the steps and ended up with a lumpy sauce. Lesson learned—take your time, and whisk like your life depends on it!

Ways to Mix It Up

Once you’ve mastered the classic version, here are some fun ways to change it up:

Bacon Lover’s Dream: Fry up some crispy bacon and crumble it over the breadcrumb topping before baking. Smoky, salty perfection!
Spicy Kick: Add 1-2 teaspoons of hot sauce to the cheese sauce for a little heat. Or mix in diced jalapeños.
Veggie Boost: Stir in steamed broccoli or roasted cauliflower before baking. Even picky eaters love this version.
Protein Packed: Add shredded cooked chicken or crispy pancetta for a heartier dish.
Buffalo Style: Mix ¼ cup of buffalo sauce into the cheese sauce and top with crumbled blue cheese. Perfect for game day!

Pro tip: If you’re hosting a party, make a “mac and cheese bar” with mix-ins like bacon, jalapeños, green onions, and extra cheese!

Serving Ideas & Storage

Here’s how to serve and store your creamy baked mac and cheese:

Serving Suggestions

Simple: Serve warm with a side salad or roasted veggies.
Brunch: Pair with mimosas for a cozy weekend gathering.
Party Style: Serve in small ramekins for individual portions.

Personally, I love mine with a sprinkle of fresh parsley on top for a pop of color.

Storage Instructions

Room Temperature: Cover and leave out for up to 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven.
Freezer: Freeze in individual portions for up to 2 months. Reheat straight from frozen in a 350°F (175°C) oven for 20 minutes.

Quick tip: Add a splash of milk when reheating to bring back the creaminess!

Nutritional Info & Health Benefits

Here’s a quick look at the nutrition for this indulgent dish:

Calories	Protein	Carbs	Fat
420	15g	42g	22g

Health Highlights:

Calcium boost: Thanks to all the cheese and milk.
Comfort food: Perfect for those days when you need a hug from your food.

Real talk? It’s mac and cheese—it’s not meant to be a diet food. But it’s worth every bite.

Final Thoughts

So there you have it—my creamy baked mac and cheese with a gooey, crunchy topping. I’ve made this for family dinners, potlucks, and even just because it’s Tuesday and I need cheesy comfort food.

I hope you love this recipe as much as I do. It’s one of those dishes that’s guaranteed to make people smile.

If you make it, I’d love to hear how it turned out! Drop a comment below or tag me on Pinterest or Instagram. Seeing your creations honestly makes my day.

Happy cooking, and don’t be surprised if your kitchen smells like heaven while this bakes!

FAQs

Q: Can I use a different type of pasta?

A: Definitely! Shells, cavatappi, or penne all work well. Just choose a shape that holds onto the cheese sauce.

Q: Can I make this ahead of time?

A: Absolutely! Assemble the mac and cheese, cover it tightly, and refrigerate for up to 24 hours. Bake it when you’re ready, adding a few extra minutes.

Q: What’s the best cheese combination?

A: Sharp cheddar and Gruyère are my favorites, but you can mix in smoked gouda or fontina for extra flavor.

Q: Can I make this gluten-free?

A: Yes! Use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend.

Q: How do I get the topping extra crispy?

A: Use panko breadcrumbs and broil the dish for 1-2 minutes after baking. Keep an eye on it so it doesn’t burn!

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