Creamy Homemade Mac Cheese

Featured in Perfect Pasta Dishes.

This version of baked mac and cheese levels up the traditional feel-good dish. Gooey sharp cheddar and provolone melt into a rich smooth sauce, thanks to a roux base. Worcestershire sauce and smoked paprika give it an extra kick, while the crispy golden crust stays soft and creamy underneath. Prep it in advance, freeze it if needed, or serve fresh from the oven for a nostalgic yet elevated twist on the original. Perfect for gatherings or weeknight dinners!
A woman in a white chef's outfit with a chef's hat and apron.
Updated on Sat, 15 Mar 2025 07:25:09 GMT
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This heavenly Baked Mac and Cheese brings total comfort with perfectly tender pasta wrapped in the creamiest, most indulgent cheese sauce you'll ever taste. The magic comes from building a proper flour-butter base, using cheese you've grated yourself, and baking until it's bubbling with a golden top. Every mouthful gives you that wonderful contrast of velvety inside and slightly crunchy surface. This isn't your basic mac and cheese – it's a sumptuous mix of soft pasta and thick, rich sauce that turns this simple dish into something truly special.

I've spent many years tweaking this recipe and found that cheese you grate yourself and getting the sauce just right really makes all the difference.

Crucial Ingredient Breakdown

  • Classic elbow macaroni gives you that traditional bite
  • Flour and butter mix forms the perfect sauce foundation
  • Whole milk makes everything extra creamy
  • Mix of different cheeses creates depth of taste

Always buy blocks of cheese and grate them yourself - the bagged stuff just won't melt right.

Step-By-Step Cooking Guide

1. Start with the pasta.
Boil your elbow macaroni in really salty water, but cook it one minute less than what the box says. This shorter cooking time keeps it from getting soggy while baking. Get your oven warming to 350°F.
2. Make your base
by melting butter in a big pot over medium heat. Stir in flour and keep whisking for about 2 minutes to get rid of that raw flour taste. This sets up everything for your cheese sauce.
3. Slowly pour in warm milk,
whisking the whole time so you don't get lumps. Keep cooking until the sauce gets thick enough to stick to your spoon. Add a dash of Worcestershire sauce for extra flavor.
4. Turn off the heat
and mix in your freshly grated cheese a handful at a time until it's all smooth. Add some salt and pepper to taste. Don't worry if it seems a bit runny - it'll thicken up in the oven.
5. Mix your sauce with the drained pasta,
making sure every piece gets coated. Put it all in a baking dish, sprinkle more cheese on top with some smoked paprika, and bake for 15-20 minutes until it's bubbly and golden brown.
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Baked Mac And Cheese Recipe | cuisinegenial.com

Using ingredients that aren't cold makes the smoothest sauce. And don't forget the Worcestershire sauce - it's that little something extra that gives amazing depth.

Keeping It Fresh

You can keep leftover mac and cheese in a sealed container in your fridge for about 4 days. When you warm it up, add a splash of milk to bring back the creaminess. For best results, heat it in the oven at 350°F until it's hot all the way through. Try not to use the microwave as it can make your cheese sauce grainy. While you can freeze it, the texture won't be as good, so it's really best eaten fresh.

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Easy Baked Mac And Cheese Recipe | cuisinegenial.com

Perfect Pairings

Enjoy this dish piping hot from the oven. It goes great with crunchy fried chicken, roasted veggies, or a simple green salad. When having friends over, try setting up a topping station with crispy bacon bits, sweet cooked onions, or buttery breadcrumbs. For fancy dinners, serve in individual small dishes for a special touch.

Fixing Common Problems

Got grainy sauce? Turn down the heat and keep whisking. Sauce too thick? Add warm milk bit by bit. If your sauce is too runny, cook it a little longer before you add the cheese. Is the top getting too brown? Just cover it loosely with foil. To stop the sauce from separating, take the pot off the heat before you stir in the cheese.

Do-Ahead Options

You can make the cheese sauce up to 2 days early and store it away from your cooked pasta. When you're ready to bake, warm the sauce gently, mix with fresh pasta, and pop it in the oven. For gatherings, put the whole thing together, stick it in the fridge for up to 24 hours, then bake it adding an extra 5-10 minutes to the cooking time.

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Easy Baked Mac And Cheese Recipe | cuisinegenial.com

Frequently Asked Questions

→ Can I swap out the cheeses?
Definitely! Just keep one sharp cheese for flavor and another that melts easily.
→ Can I prep this a day early?
Sure! Assemble it all, store in the fridge, then bake. Add 5–10 extra minutes in the oven.
→ Why's my sauce kinda grainy?
Your milk might’ve been too hot. Cool it a bit before stirring in the cheese.
→ Is it freezer friendly?
Yep, freeze it before baking for up to 3 months. Bake uncovered with 20–30 extra minutes.
→ How do I keep it silky?
Don’t overbake and make sure the roux cooks thoroughly before adding the liquids.

Creamy Baked Mac Cheese

Nothing beats cheesy pasta baked till golden with a silky smooth sauce inside. Pure comfort!

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Ferdaous

Category: Pasta

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Pasta

01 2½ cups (10 oz) uncooked elbow macaroni

→ Cheese Sauce

02 4 cups shredded sharp cheddar cheese
03 2 cups shredded provolone cheese
04 3 cups warm milk
05 4 tablespoons plain flour
06 4 tablespoons butter (unsalted)
07 1 tablespoon Worcestershire sauce
08 ½ teaspoon ground paprika (smoked)
09 ½ teaspoon seasoning salt
10 ¼ teaspoon black pepper

Instructions

Step 01

Set oven to 350°F. Cook pasta as directed on box, then strain.

Step 02

In a skillet that can go in the oven, heat butter over medium. Stir in flour and cook for a minute or two till golden. Sprinkle in pepper and salt.

Step 03

Pour in milk and whisk till smooth. Drop in provolone cheese and half the cheddar. Mix in Worcestershire and let it cook for about 5 minutes, letting it thicken.

Step 04

Mix the pasta into the cheese sauce. Sprinkle the rest of the cheddar on top and dust with paprika. Put it in the oven for 15 minutes until bubbly and a little toasty.

Notes

  1. You can prepare it ahead and bake later.
  2. Stores in the freezer for up to 3 months.
  3. Make sure not to cook it too long, so it stays creamy.

Tools You'll Need

  • Cast iron skillet, 12-inch size
  • Pot to boil the pasta
  • Whisk for blending

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes milk products (cheese, milk)
  • Made with wheat (flour, pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 36 g
  • Total Carbohydrate: 41 g
  • Protein: 31 g