Ultimate Creamy Mac and Cheese is the kind of comfort food that feels like a warm hug on a plate. It’s loaded with rich, melty cheese sauce that clings perfectly to every tender macaroni noodle. The creamy texture and cheesy flavor make this dish a total classic that always brings a smile.
I love making this mac and cheese when I want something simple but super satisfying. One little trick I use is adding a touch of sharp cheddar with a little bit of mozzarella to keep it gooey and full of flavor. It always gets rave reviews from everyone around the table, even picky eaters!
My favorite way to serve this dish is straight from the oven while it’s still bubbly and golden on top. Sometimes I sprinkle a little extra cheese or breadcrumbs before baking for that perfect crispy finish. It’s the perfect side or main dish when you want something cozy that hits the spot every single time.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape is perfect because its curves hold onto the cheese sauce so well. If you don’t have elbow macaroni, penne, shells, or cavatappi are great substitutes that also trap the sauce nicely.
Cheddar & Mozzarella Cheeses: Sharp cheddar gives a strong cheesy flavor, while mozzarella adds gooey stretchiness. You can use Colby or Monterey Jack instead of cheddar, and provolone or fontina instead of mozzarella for different tastes.
Milk & Heavy Cream: Whole milk and cream create the rich, velvety base for the sauce. For a lighter version, you could use 2% milk with less cream or even half-and-half, but the sauce may be less thick and creamy.
Butter & Flour: These two make the roux, which thickens the cheese sauce smoothly. Use equal parts butter and flour, and cook the flour enough to avoid any raw taste popping up in the sauce.
Breadcrumbs: Panko breadcrumbs add a crunchy top layer. If you don’t have panko, regular breadcrumbs work, or try crushed crackers for extra texture. Toss them with a bit of melted butter for a nice golden crust.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
The key to the cheese sauce is making a classic roux and adding milk slowly so nothing lumps up. Here’s how I do it:
- Start by melting butter over medium heat, then whisk in all the flour. Keep whisking for about 2 minutes until it’s bubbly and golden. This cooks out the flour taste.
- Slowly pour in your milk and cream while whisking constantly. This stops lumps from forming.
- Keep stirring until the sauce thickens and coats the back of a spoon—patience here pays off!
- Lower the heat and add cheeses a little at a time, stirring gently to melt them fully without over-working the sauce.
By following these steps, your cheese sauce will be silky, thick, and perfect for coating every noodle in your mac and cheese!
Equipment You’ll Need
- Large pot – I use this to boil the pasta because it’s roomy and easy to handle.
- Deep skillet or saucepan – perfect for making the cheese sauce and whisking everything together.
- Whisk – essential for mixing the roux and smoothening the sauce without lumps.
- Measuring cups and spoons – for getting the right amounts of milk, cream, and spices.
- Baking dish – if you want to bake the casserole, a 9×13-inch dish works well.
- Small bowl – for mixing breadcrumbs and butter for the topping.
Flavor Variations & Add-Ins
- Cooked bacon bits or ham – add them to the cheese sauce for extra savory bites.
- Spicy jalapeños or hot sauce – stir in a little heat for a spicy kick.
- Caramelized onions or sautéed mushrooms – give your mac and cheese earthy, sweet flavors.
- Mix in a different cheese like Gouda or Parmesan – for new depths of flavor.
Ultimate Creamy Mac and Cheese
Ingredients You’ll Need:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- Fresh thyme leaves (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook the pasta and sauce, plus 25-30 minutes to bake. So, plan on about 45 minutes total from start to finish for a creamy, bubbly mac and cheese that’s ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Pasta:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente (firm to the bite). Drain the pasta and set it aside.
2. Make the Cheese Sauce:
In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Keep whisking constantly for about 2 minutes until it turns lightly golden and starts to bubble. Gradually pour in the milk and heavy cream, whisking all the while to prevent lumps. Keep cooking and stirring until the sauce thickens and can coat the back of a spoon (about 5-7 minutes). Lower the heat and add garlic powder, onion powder, Dijon mustard (if using), salt, and pepper. Then stir in the shredded cheddar and mozzarella cheeses in batches, until the sauce is smooth and creamy.
3. Combine and Bake:
Remove the cheese sauce from heat and gently mix in the cooked macaroni, making sure all the noodles are coated well. Transfer the mixture to a buttered baking dish or leave it in the oven-safe skillet. In a small bowl, mix panko breadcrumbs with a little melted butter if you like, then sprinkle this evenly over the top. Bake for 25-30 minutes until the mac and cheese is golden brown and bubbly on top. Let it rest a few minutes before serving, then garnish with fresh thyme leaves if you want. Serve warm and enjoy!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can use penne, shells, or cavatappi for a similar effect. Just be sure to cook the pasta al dente to avoid it becoming mushy after baking.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if it seems dry.
Can I Skip the Breadcrumb Topping?
Definitely! The breadcrumbs add a delicious crunch, but you can leave them off for a creamy mac and cheese without the crispy crust.