Creamy Baked Mac and Cheese Recipe

3.6 from 7 votes

Last Updated on September 12, 2025 by Soul Food Cooking

This Creamy Baked Mac and Cheese is comfort food at its best. It is the best of both worlds with traditional baked mac and cheese flavor yet a creamy filling that complements each other well. I have been making this dish for years and it is always the first to go. I usually serve this mac and cheese as a side to fried chicken, collard greens and a large slice of cornbread. This mac and cheese is so satisfying it is sure to become your family’s favorite too. Gather your ingredients and let’s make some mac and cheese.

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Watch Me Make Creamy Baked Mac and Cheese!

Ingredients for Creamy Baked Mac and Cheese

***(The complete ingredient list with exact measurements can be found in the recipe card below)

Elbow Macaroni: This classic pasta shape holds onto the creamy sauce beautifully, making every bite flavorful and satisfying.
Sharp Cheddar: Adds a bold, tangy depth of flavor that forms the foundation of traditional mac and cheese.
Mild Cheddar: Balances the sharpness with a smoother, creamier melt for a rich and comforting texture.
Monterey Jack: Melts easily and adds a buttery, mellow flavor that enhances the overall creaminess of the dish.
Butter: Helps create a rich base for the sauce and adds a silky mouthfeel to the final dish.
Chicken Bouillon: Infuses the pasta and sauce with savory, umami-packed flavor without overpowering the cheese.
Heavy Cream: Brings richness and thickness to the sauce for an indulgent, velvety texture.
Evaporated Milk: Contributes creaminess and stability to the sauce, helping it stay smooth and cohesive.
Black Pepper: Adds subtle heat and enhances the depth of flavor without overwhelming the dish.
Paprika: Provides mild warmth and color, adding visual appeal and a hint of smoky sweetness.
Onion Powder: Delivers savory flavor and complexity without the texture of fresh onions.
Cajun seasoning: Gives the dish a flavorful kick and layers of spice, making it bold and unforgettable.

Substitutions

Macaroni and cheese is one of the most versatile comfort foods you can make—it’s a blank canvas for cheesy creativity! While this recipe provides a classic blend of cheeses, don’t hesitate to mix things up and use your favorites. Whether you prefer sharp cheddar, creamy gouda, Monterey Jack, smoked mozzarella, or even a spicy pepper jack, the key is to choose cheeses that melt smoothly and create a luscious, creamy sauce.

Important tip: avoid using pre-shredded cheese. I tested with store-brand and aged cheddar; pre-shredded caused graininess. For best results, hand-grate your cheese for this recipe. While it may be convenient, pre-shredded cheese often contains anti-caking agents like potato starch or cellulose that prevent it from melting properly. For the best texture and flavor, buy blocks of cheese and grate them yourself. It’s a small extra step that makes a big difference in achieving that rich, gooey melt that makes mac and cheese so irresistible.

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Instructions for Creamy Baked Mac and Cheese

Step 1: Preheat Oven and Prep Cheeses

Preheat your oven to 350°F.

Begin by shredding the mild cheddar, sharp cheddar, and Monterey Jack cheeses. Set them aside—you’ll use them in both the sauce and as a topping.

Step 2: Cooking the Macaroni

Fill a large pot with water and add the chicken bouillon. Bring it to a boil over medium heat. Once boiling, add the elbow macaroni and cook for 7 minutes, stirring occasionally to prevent sticking. After 7 minutes, remove the pot from heat, drain the macaroni, and set it aside—do not rinse, as you want the starch to help the sauce cling to the pasta. Transfer the drained macaroni to a baking dish and stir in the melted butter until evenly coated.

Step 3: Making the Cheese Sauce

In a separate saucepan over low heat, combine the evaporated milk, heavy cream, and the shredded mild cheddar, sharp cheddar, and Monterey Jack. Stir gently until all the cheese is fully melted and the sauce is smooth and creamy. Melting the cheese off a gentle heat (low heat only) helps to avoid graininess.

Season the sauce with Cajun seasoning, onion powder, paprika, and black pepper. Stir until everything is well blended.

Step 4: Coat the Macaroni With The Cheese Sauce

Pour the cheese sauce over the macaroni and mix thoroughly, making sure every piece is coated in the rich, creamy sauce. Sprinkle the remaining shredded cheese on top for an irresistible cheesy finish.

Step 5: Baking the Mac and Cheese

Place the dish in your preheated oven and bake for 10 minutes. After baking, switch your oven to the broil setting and broil for about 1 minute, or until the top is golden and bubbly—watch closely to prevent burning. Remove from the oven, let it cool slightly, and enjoy your creamy, flavorful baked mac and cheese!

Cooking Tips for Creamy Baked Mac and Cheese

Grate your own cheese. Pre-shredded cheese has anti-caking agents that hinder smooth melting. Freshly grated cheddar and Monterey Jack give the silkiest sauce.
Cook pasta just shy of al dente. Boil the elbows in bouillon water for about 7 minutes so they finish in the oven without turning mushy. Don’t rinse—the starch helps the sauce cling.
Melt low and slow. Combine evaporated milk, heavy cream, and cheeses over low heat, stirring gently. Avoid simmering or boiling, which can cause graininess or oil separation.
Season in layers. Lightly season the sauce (Cajun seasoning, paprika, onion powder, black pepper), then taste again after mixing with the pasta. Bouillon adds salt, so go easy.
Butter matters. Tossing hot pasta with melted butter creates a protective, glossy layer so the sauce stays creamy.
Bake briefly, broil cautiously. A short bake sets the sauce; a quick 1-minute broil adds color. Watch closely—the top can brown fast.
Pan size: A 2–3 quart baking dish (or 9×13) gives the ideal creamy center with a lightly caramelized top.

Storing and Reheating Leftover Mac and Cheese

Cool & store: Let the casserole cool 20–30 minutes, then transfer to shallow, airtight containers. Refrigerate 3–4 days.
Freezing: Portion, wrap airtight, and freeze up to 2 months. For best texture, freeze before broiling the top. Thaw overnight in the fridge.
Reheat—oven: Stir in 1–2 tablespoons milk or cream per cup of mac, cover with foil, and warm at 300–325°F until hot (15–25 minutes, pan size dependent). Uncover and broil 30–60 seconds to refresh the crust.
Reheat—stovetop: Add a splash of milk/cream to a skillet over low heat, stirring gently until creamy.
Reheat—microwave: Loosely cover, add a splash of milk, and heat in short bursts, stirring between intervals.
Food safety: Don’t leave out longer than 2 hours before refrigerating.

Frequently Asked Questions

Can I make this ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Bake 5–10 minutes longer if starting cold; broil at the end for color.

Can I use different cheeses?

Absolutely—stick to good melters like Gouda, Gruyère, Colby-Jack, or Fontina. Keep at least one sharp cheddar for classic flavor.

How do I keep it creamy after baking?

Don’t overbake, and reheat with a splash of milk or cream. Slightly underbake if you plan to reheat for guests later.

Can I make it gluten-free?

Yes—use gluten-free elbows and verify your bouillon and seasonings are certified gluten-free.

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