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- 8 oz elbow macaroni - 2 cups sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1/2 cup cream cheese, softened - 2 cups whole milk - 1/4 cup unsalted butter - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (for topping) - 1 tablespoon fresh parsley, chopped (for garnish) - 9x13 inch baking dish - Large saucepan - Whisk - Cooking pot The ingredients for creamy baked mac and cheese create a rich, cheesy dish you’ll love. The elbow macaroni serves as the perfect base. Sharp cheddar cheese adds a strong flavor. Mozzarella cheese brings creaminess and stretch, while cream cheese ties it all together. You need whole milk to create a smooth sauce. Butter and flour make a roux, which thickens the sauce. The garlic and onion powders give a nice savory taste. Paprika adds a hint of warmth and color. Salt and pepper balance the flavors. For texture, breadcrumbs on top create a crispy finish. Chopped parsley makes for a lovely garnish. Make sure you have a large saucepan for cooking. A whisk helps blend the ingredients smoothly. The 9x13 inch baking dish fits everything perfectly as it bakes. {{ingredient_image_1}} - Cook 8 oz elbow macaroni until al dente. - Drain and set aside. To cook the macaroni, bring a pot of salted water to a boil. Add the macaroni and stir. Follow the package instructions. Al dente means the pasta is firm but cooked. Drain it well to avoid sogginess. - Create a roux with 1/4 cup butter and 1/4 cup flour. - Whisk in 2 cups whole milk and cook until thickened. - Incorporate 1/2 cup cream cheese and spices. In a large saucepan, melt the butter over medium heat. Once melted, add the flour. Stir constantly for 1-2 minutes to make a roux. Slowly pour in the milk while whisking to keep it smooth. Cook this mixture for about 5-7 minutes until it thickens. Lower the heat and add the cream cheese. Stir until smooth. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and salt and pepper to taste for flavor. - Fold in 2 cups shredded cheddar and 1 cup shredded mozzarella. - Mix in the cooked macaroni. - Transfer to a greased 9x13 inch baking dish and top with 1/2 cup breadcrumbs. - Bake until golden and bubbly. Gently fold the cheddar and mozzarella into the cheese sauce until melted. Combine the macaroni with the cheese sauce, stirring well. Pour the mixture into the baking dish. Evenly sprinkle breadcrumbs on top for a nice crunch. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Look for a golden brown top and bubbly edges. Enjoy your creamy baked mac and cheese! Using a mix of cheeses makes your mac and cheese extra creamy. I love using sharp cheddar and mozzarella together. Sharp cheddar gives a strong flavor, while mozzarella adds that meltiness we crave. Cream cheese also plays a key role. It brings a smooth texture that ties everything together. For milk, whole milk is best for creaminess. It adds a rich flavor that low-fat milk can't match. If you want a little twist, you can mix in some heavy cream. This will make your dish even richer and creamier. Bake your mac and cheese for 20 to 25 minutes. This gives the top a nice crisp while the inside stays gooey. You want that golden brown look on top. It shows your dish is done and ready. After removing it from the oven, let it cool for 5 to 10 minutes. This step helps the cheese set and makes serving easier. If you cut it too soon, it might be too runny. Pair your baked mac and cheese with a fresh salad. A simple green salad with a light vinaigrette works well. You can also serve it with garlic bread for a filling meal. Garnish your dish with fresh parsley. It adds a pop of color and freshness. For some extra fun, try adding crispy bacon bits or chopped green onions on top. Pro Tips Use Fresh Cheese: Freshly shredded cheese melts better and provides a creamier texture compared to pre-shredded cheese, which often contains anti-caking agents. Breadcrumb Variations: For added flavor, consider mixing herbs or spices into the breadcrumbs, or use panko for an extra crunchy topping. Make Ahead: You can prepare the mac and cheese, assemble it in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold. Experiment with Cheese: Feel free to mix in different types of cheese like Gruyère or fontina for a unique flavor twist. {{image_2}} You can mix different cheeses to make this dish unique. Try gouda or fontina for a twist. These cheeses melt well and add rich flavors. For a vegan option, use cashew cream and nutritional yeast. They give a cheesy taste without dairy. You can boost the flavor by adding proteins. Bacon, chicken, or shrimp work great. Just cook them first, then mix them in. To add nutrition, toss in some veggies like broccoli or spinach. They add color and taste, making the dish even better. Spices can make a big difference in your mac and cheese. Try adding a pinch of cayenne or black pepper for heat. You can also use herbs like thyme or basil for freshness. These simple changes can elevate your dish from good to great! To keep your creamy baked mac & cheese fresh, let it cool first. Once it cools, place it in an airtight container. I recommend using glass or BPA-free plastic containers. These help keep moisture in and prevent drying out. When you want to enjoy leftovers, the best method is the oven. Preheat your oven to 350°F (175°C). Place the mac & cheese in a baking dish. Add a splash of milk to keep it creamy. Cover it with foil to trap steam. Heat for about 20 minutes. If you use the microwave, heat in short bursts. Stir between heating to keep it moist. Yes, you can freeze baked mac & cheese! To freeze, let it cool fully. Then, transfer it into a freezer-safe container. Make sure to label it with the date. To thaw, move it to the fridge overnight. When ready to bake, preheat your oven to 350°F (175°C). Reheat as mentioned above for the best results. This way, you will taste the creamy goodness again! To keep your mac and cheese creamy, use enough cheese and milk. Start with a good amount of sharp cheddar and mozzarella. I suggest using whole milk for a rich flavor. Always stir your cheese sauce well. If it looks thick, add a splash of milk. This helps it stay smooth and creamy. Yes, you can make it ahead! Cook the macaroni and cheese sauce, then mix them together. Pour it into your baking dish and cover it. You can store it in the fridge for up to two days. When ready to bake, just pop it in the oven. Add a few extra minutes to the cooking time if it's cold from the fridge. If you need a pasta swap, try these options: - Fusilli - Penne - Shells These shapes work well and hold cheese nicely. You can even use gluten-free pasta if needed. Each choice gives your dish a fun twist! This blog post covered how to make creamy baked mac and cheese. We discussed the key ingredients, step-by-step instructions, and tips for the perfect dish. I shared ways to customize the recipe with different cheeses and add-ins. You can also learn how to store and reheat leftovers effectively. Baked mac and cheese is a classic comfort food. With the right ingredients and techniques, you can make it your own. Enjoy this dish with family and friends, and feel free to experiment with flavors!

Cheesy Bliss Baked Mac & Cheese

A creamy and cheesy baked macaroni dish that is sure to delight cheese lovers.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 8 oz elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 2 cup cream cheese, softened
  • 2 cups whole milk
  • 1 4 cup unsalted butter
  • 1 4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 teaspoon paprika
  • to taste Salt and pepper
  • 1 2 cup breadcrumbs (for topping)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
  • Slowly pour in the whole milk while whisking to prevent lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
  • Reduce the heat to low and add the cream cheese, stirring until melted and smooth.
  • Mix in the garlic powder, onion powder, paprika, salt, and pepper.
  • Gently fold in the shredded cheddar and mozzarella cheese until fully melted and creamy.
  • Combine the cooked macaroni with the cheese sauce, stirring well to coat.
  • Pour the mac and cheese mixture into a greased 9x13 inch baking dish.
  • Evenly sprinkle the breadcrumbs on top for a crispy finish.
  • Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.
  • Allow to cool for a few minutes before garnishing with chopped parsley and serving.

Notes

Allow to cool slightly before serving for better texture.
Keyword baked, cheesy, macaroni and cheese