Creamy Baked Macaroni and Cheese – Better Than Takeout

Creamy Baked Macaroni and Cheese – The ultimate comfort food, ready in just 30 minutes. Better than takeout, this homemade version is creamy, cheesy, and irresistible. After making this many times, I’ve perfected the creamiest, most indulgent baked mac and cheese you’ll ever try. The key is using a combination of cheeses and a simple roux. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder and Sour Cream and Onion Biscuits.

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 elbow macaroni
• 4 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt
• Black pepper
• Dry mustard
• Paprika
• Optional: Bacon bits
• Optional: Sautéed spinach
• Optional: Diced tomatoes
• Optional: Chopped green onions

How to Make Creamy Baked Macaroni and Cheese – Better Than Takeout

1. Cook pasta: Preheat oven to 375°F (190°C). Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large saucepan, melt butter over medium heat. Add onion and garlic, cooking until softened. Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in milk, then add shredded cheeses, salt, black pepper, dry mustard, and paprika. Stir until cheese is melted and sauce is smooth. Combine cooked pasta with cheese sauce.
3. Prepare topping: In a small bowl, mix panko breadcrumbs and grated Parmesan cheese.
4. Bake: Transfer pasta and cheese mixture to a 9×13-inch baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until golden and bubbly.

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: Assemble the dish but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

Freezing Creamy Baked Macaroni and Cheese – Better Than Takeout

Freeze baked mac and cheese in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.

Recipe Notes

• Chef tip: For an extra layer of flavor, sauté the onions and garlic in butter before adding the flour to create the roux.
• Best substitution: Substitute the cheeses for your favorite blend, or add additional cheeses like Gouda or Swiss.
• Make-ahead: Assemble the dish but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce and thicken.

Creamy Baked Macaroni and Cheese – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free (use gluten-free pasta)

Ingredients

Main Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese

Seasonings

• Salt
• Black pepper
• Dry mustard
• Paprika

Optional Toppings

• Bacon bits
• Sautéed spinach
• Diced tomatoes
• Chopped green onions

Instructions

1. Cook pasta: Preheat oven to 375°F (190°C). Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce: In a large saucepan, melt butter over medium heat. Add onion and garlic, cooking until softened. Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in milk, then add shredded cheeses, salt, black pepper, dry mustard, and paprika. Stir until cheese is melted and sauce is smooth. Combine cooked pasta with cheese sauce.
3. Prepare topping: In a small bowl, mix panko breadcrumbs and grated Parmesan cheese.
4. Bake: Transfer pasta and cheese mixture to a 9×13-inch baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until golden and bubbly.

Notes

• Chef tip: For an extra layer of flavor, sauté the onions and garlic in butter before adding the flour to create the roux.
• Best substitution: Substitute the cheeses for your favorite blend, or add additional cheeses like Gouda or Swiss.
• Make-ahead: Assemble the dish but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked mac and cheese in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
• Make ahead: Assemble the dish but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

Nutrition Per Serving

• Calories: 580
• Protein: 26g
• Fat: 28g
• Carbs: 55g
• Fiber: 2g
• Sugar: 5g
• Sodium: 900mg
• Cholesterol: 95mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Macaroni and Cheese – Better Than Takeout FAQs

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!