Creamy Baked Macaroni and Cheese – Better Than Takeout
Creamy Baked Macaroni and Cheese is the ultimate comfort food, and with my simple tricks, it’s better than takeout every time. After making this for my family countless times, I’ve discovered the secrets to the perfect creamy, golden, and bubbly baked mac and cheese. If you love recipes like this, you’ll also enjoy Irresistible French Toast Cups and Apple Pie Bars.
Why This Creamy Baked Macaroni and Cheese – Better Than Takeout Is Pure Comfort
- The creamiest, most indulgent mac and cheese you've ever tasted.
- Easy to make with simple ingredients you likely have on hand.
- Better than takeout, and perfect for busy weeknights or family gatherings.
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
- 4 cups (946ml) whole milk
- 1/2 cup (113g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1 lb (454g) sharp cheddar cheese, shredded
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dry mustard
- Optional: Breadcrumbs
- Optional: Parmesan cheese
- Optional: Bacon bits
- Optional: Sautéed mushrooms
- Optional: Spinach
đź“ť Ingredient Notes
- Milk: Whole milk is best for creaminess, but you can use 2% or skim if preferred.
- Cheese: Sharp cheddar is recommended, but you can also use a mix of cheeses like Gouda, Mozzarella, or Monterey Jack.
đź›’ Tools & Equipment I Recommend
- High-quality cheese grater — Makes shredding cheese a breeze and ensures even melting. → See on Amazon
- Heavy-duty baking sheet — Evenly bakes the mac and cheese for perfect results every time. → See on Amazon
How to Make Creamy Baked Macaroni and Cheese – Better Than Takeout
- Cook the pasta: Preheat your oven to 375°F (190°C). Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large pot, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Cook until the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, garlic powder, onion powder, and dry mustard. Add shredded cheese and stir until melted and smooth.
- Combine and bake: In a large bowl, combine cooked macaroni and cheese sauce. Pour into a greased 9×13-inch baking dish. Sprinkle with optional toppings if desired. Bake for 20-25 minutes, or until bubbly and golden.
Cook's Tips for Perfect Creamy Baked Macaroni and Cheese – Better Than Takeout
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the oven, so make sure it's al dente before combining with the cheese sauce.
- Pro tip: For extra creaminess, you can stir in 1-2 beaten eggs into the cheese sauce before combining with the pasta.
- Pro tip: To prevent a watery mac and cheese, make sure to cook the roux (butter and flour mixture) for at least 1-2 minutes before adding the milk.
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 5 days. Make-ahead tip: You can prepare the mac and cheese ahead of time and store it in the fridge for up to 24 hours before baking.
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 servings in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For extra flavor, try adding 1-2 minced garlic cloves to the cheese sauce.
- Best substitution: You can substitute the milk with heavy cream for an even richer and creamier mac and cheese.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your mac and cheese is too thick, add a little more milk. If it's too thin, cook it a little longer to thicken.
Want to level up this recipe?
High-quality cheese grater — Makes shredding cheese a breeze and ensures even melting. → Check price on Amazon
Creamy Baked Macaroni and Cheese – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb (450g) elbow macaroni
- 4 cups (946ml) whole milk
- 1/2 cup (113g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1 lb (454g) sharp cheddar cheese, shredded
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dry mustard
Optional Toppings
- Breadcrumbs
- Parmesan cheese
- Bacon bits
- Sautéed mushrooms
- Spinach
Instructions
- Cook the pasta: Preheat your oven to 375°F (190°C). Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large pot, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Cook until the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, garlic powder, onion powder, and dry mustard. Add shredded cheese and stir until melted and smooth.
- Combine and bake: In a large bowl, combine cooked macaroni and cheese sauce. Pour into a greased 9×13-inch baking dish. Sprinkle with optional toppings if desired. Bake for 20-25 minutes, or until bubbly and golden.
Notes
- Chef tip: For extra flavor, try adding 1-2 minced garlic cloves to the cheese sauce.
- Best substitution: You can substitute the milk with heavy cream for an even richer and creamier mac and cheese.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your mac and cheese is too thick, add a little more milk. If it's too thin, cook it a little longer to thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 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 servings in the microwave for 1-2 minutes, or until heated through.
- Make ahead: You can prepare the mac and cheese ahead of time and store it in the fridge for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 530
- Protein: 25g
- Fat: 28g
- Carbs: 48g
- Fiber: 2g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 105mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Macaroni and Cheese – Better Than Takeout FAQs
This is likely due to not cooking the roux (butter and flour mixture) long enough, or adding too much milk. Make sure to cook the roux for at least 1-2 minutes, and adjust the milk to cheese ratio if needed.
Yes, you can prepare the mac and cheese ahead of time and store it in the fridge for up to 24 hours before baking. See storage notes for more details.
Try adding minced garlic, sautéed mushrooms, spinach, or your favorite cooked vegetables to the cheese sauce before combining with the pasta.
Yes, you can freeze baked mac and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
See storage notes for reheating instructions.
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!
