Baked Mac and Cheese with Creamy Cheese Sauce Recipe

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Warm & Familiar Baked Mac and Cheese with Creamy Cheese Sauce Recipe

There’s something undeniably comforting about a bowl of baked mac and cheese, isn’t there? This Baked Mac and Cheese with Creamy Cheese Sauce Recipe balances nostalgic warmth with a rich, velvety sauce that clings beautifully to those little elbow pasta noodles. I love when the edges get just crisp enough, while the inside stays silky and gooey — it’s pure magic.

You’ll notice how this version is both simple and indulgent, without fussing over a complex roux or endless cheese grates. The trick lies in the slow, oven-baked approach that lets the pasta soak up all the creamy, buttery flavors. Plus, using two kinds of cheese adds depth without overwhelming your taste buds.

This recipe has quickly become a go-to comfort food in my kitchen, especially for those days when you want something hearty but approachable. The Baked Mac and Cheese with Creamy Cheese Sauce Recipe is straightforward but delivers on the kind of creamy, cheesy goodness that always draws compliments. As we walk through it together, I’ll share tips to make sure you get that perfect balance every time.

Ingredient Breakdown

• Elbow macaroni pasta (1 lb): Classic shape that holds sauce well; feel free to swap with shells or cavatappi.
• American cheese (16 oz block): Makes the sauce irresistibly creamy and smooth, melting beautifully.
• Heavy cream (3 cups): Adds richness and velvety mouthfeel; you can substitute half with whole milk for a lighter version.
• Water (1 cup): Helps cook the pasta perfectly right in the sauce—no boiling needed!
• Unsalted butter (4 tbsp): Adds buttery depth and helps with browning; use salted, but reduce added salt slightly.
• Salt (½ tsp): Enhances all the flavors without overwhelming.
• Ground black pepper (½ tsp): Adds subtle heat and balances the creaminess.
• Sharp cheddar cheese, shredded (2 cups): Brings tangy, bold flavor and helps thicken the sauce as it melts.

Before You Start

Before you dive in, set your oven to 375°F so it’s nice and ready. I always gather and measure all the ingredients first — it saves time and keeps baking smooth and stress-free. Since this recipe cooks in one dish, there’s no extra boiling or pots to clean, which is a win in my book!

How to Make Baked Mac and Cheese with Creamy Cheese Sauce Recipe

1. Gather all your ingredients. Having everything close by helps the process flow smoothly, especially when handling cheese.
2. Preheat your oven to 375°F. A hot oven ensures the dish cooks evenly and develops a light golden top.
3. Place the block of American cheese in the center of a 9×13-inch baking pan. This is the heart of your creamy cheese sauce, melting slowly to coat the pasta.
4. Pour the dry elbow macaroni evenly around the cheese block. Nestle the pasta so it surrounds the cheese — this arrangement helps the sauce distribute beautifully as it bakes.
5. Pour the heavy cream over the pasta, making sure it covers the elbows well. The cream will slowly absorb into the pasta, creating that rich, velvety texture you want.
6. Add the cup of water, salt, and black pepper. Water helps the pasta soften perfectly without any pre-cooking, and seasoning sets the flavor baseline.
7. Dot one tablespoon of unsalted butter into each corner of the pan. Butter adds a luscious finish and promotes gentle browning at the edges.
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Cook Like a Pro

Covering the dish tightly with foil traps steam, which gently cooks the pasta in the creamy sauce. Resist opening the oven during those 45 minutes to keep the moisture in. This slow melding of flavors is what creates that incredible smooth sauce that clings perfectly to every macaroni bite.

8. Cover the pan tightly with aluminum foil and bake for 45 minutes. You’ll notice a gentle bubbling around the edges and a fragrant steam that hints the cheese is melting into a luscious sauce.
9. Carefully remove the foil and sprinkle half of the shredded sharp cheddar cheese over. Then gently stir to mix the cheddar evenly into the creamy base. This layering of flavors adds brightness and a bit of sharpness that balances the richness.
10. Add the remaining shredded cheddar and continue stirring gently until the cheese melts fully and everything comes together smoothly. The sauce should be thick, cheesy, and decadently creamy with a subtle tang from the cheddar.
11. Serve warm and enjoy! You’ll love how the pasta has soaked up the sauce and the top gets a slight crust while the inside remains luxurious and soft.

Flavor Variations for Baked Mac and Cheese with Creamy Cheese Sauce Recipe

• Spicy Kick: Add a pinch of cayenne or diced jalapeños to the water for a subtle heat that cuts through the richness.
• Herb Infusion: Stir in finely chopped thyme or rosemary with the shredded cheddar for a fragrant herbal lift.
• Crunchy Topping: Sprinkle panko breadcrumbs mixed with melted butter on top before baking for a crisp, golden crust.
• Protein Boost: Stir in cooked bacon bits, shredded rotisserie chicken, or even sautéed mushrooms for a heartier version.
• Veggie Upgrade: Toss in steamed broccoli florets or roasted butternut squash cubes before baking for color and nutrition.
• Cheese Swap: Try pepper jack or gouda in place of cheddar for a unique, creamy flavor twist.

Storage, Freezer & Reheat Tips

• Store leftovers airtight in the fridge for up to 3 days — reheat gently on the stove or in the microwave to keep sauce creamy.
• For longer keeping, freeze individual portions for up to 2 months; thaw overnight in the fridge before reheating.
• When reheating frozen or refrigerated mac and cheese, add a splash of milk or cream to revive the sauce’s silky texture.
• Avoid overheating, which can cause the cheese to separate and the sauce to become oily.
• If baking leftovers, cover with foil to prevent drying out and bake around 20 minutes at 350°F until warmed through.

Baked Mac and Cheese with Creamy Cheese Sauce Recipe FAQs

• Can I use a different pasta shape? Absolutely! While elbow macaroni is traditional, small shells, cavatappi, or rotini all work beautifully and hold sauce well.
• Do I need to pre-cook the pasta? No need — this recipe cooks the pasta directly in the oven with cream and water, soaking up all that delicious cheesy goodness.
• Can I make this dairy-free? You could try substituting with plant-based cream and dairy-free cheeses, but the texture and melt won’t be quite the same.
• Why do we put butter in the corners of the pan? Butter in each corner adds richness and promotes gentle browning — it subtly enhances flavor and appearance.
• How can I make the top crispier? Remove the foil in the last 10 minutes of baking and sprinkle breadcrumbs or extra shredded cheese for a crunchy, golden crust.

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