Creamy Baked Macaroni and Cheese – Better Than Takeout

Creamy Baked Macaroni and Cheese – The ultimate comfort food, ready in just 40 minutes! After making this many times, I’ve discovered the secret to the creamiest, most irresistible mac and cheese. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Oven Baked Sweet Potato Fries and Blueberry Cake Donuts.

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
• 1/4 cup 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 garlic powder
• 1/2 tsp onion powder
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Optional: Panko breadcrumbs
• Optional: Parsley, chopped

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

1. Cook Pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make Cheese Sauce: In the same pot, melt butter over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Bring to a simmer, then reduce heat to low. Add shredded cheeses, salt, pepper, garlic powder, and onion powder. Stir until cheese is melted and the sauce is smooth.
3. Combine Pasta and Cheese Sauce: Add cooked macaroni to the cheese sauce and stir to combine. Transfer the mixture to a greased 9×13-inch baking dish.
4. Add Toppings and Bake: Sprinkle panko breadcrumbs over the top of the macaroni and cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the breadcrumbs are golden and crispy.

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 assemble the macaroni and cheese up to 24 hours ahead. Add the breadcrumbs just before baking.

Freezing Creamy Baked Macaroni and Cheese – Better Than Takeout

Freeze individual portions 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 a healthier version, use whole wheat pasta and reduce the amount of cheese.
• Best substitution: You can substitute the mozzarella cheese with Monterey Jack or Gouda.
• 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 cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce.

Creamy Baked Macaroni and Cheese – Better Than Takeout

⏱

Prep

15 min

🍳

Cook

25 min

⏳

Total

40 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free (use gluten-free pasta)

Ingredients

Main Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup 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 garlic powder
• 1/2 tsp onion powder

Seasonings

• Salt
• Black pepper
• Garlic powder
• Onion powder

Optional Toppings

• Panko breadcrumbs
• Parsley, chopped

Instructions

1. Cook Pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make Cheese Sauce: In the same pot, melt butter over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly. Bring to a simmer, then reduce heat to low. Add shredded cheeses, salt, pepper, garlic powder, and onion powder. Stir until cheese is melted and the sauce is smooth.
3. Combine Pasta and Cheese Sauce: Add cooked macaroni to the cheese sauce and stir to combine. Transfer the mixture to a greased 9×13-inch baking dish.
4. Add Toppings and Bake: Sprinkle panko breadcrumbs over the top of the macaroni and cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the breadcrumbs are golden and crispy.

Notes

• Chef tip: For a healthier version, use whole wheat pasta and reduce the amount of cheese.
• Best substitution: You can substitute the mozzarella cheese with Monterey Jack or Gouda.
• 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 cheese sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions 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: You can assemble the macaroni and cheese up to 24 hours ahead. Add the breadcrumbs just before baking.

Nutrition Per Serving

• Calories: 650
• Protein: 28g
• Fat: 32g
• Carbs: 65g
• Fiber: 2g
• Sugar: 6g
• Sodium: 900mg
• Cholesterol: 105mg
• Sat. Fat: 19g

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!