Creamy Baked Macaroni and Cheese – Better Than Takeout

Creamy Baked Macaroni and Cheese that’s truly better than takeout. After making this countless times, I’ve discovered the trick to perfectly creamy, not watery, mac and cheese every time. The golden, bubbly crust is irresistible. Serve it with my Honey BBQ Chicken for a cozy family dinner. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes and Garlic Parmesan Roasted Zucchini – Crispy Healthy Side in 25 Mins.

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 (450g) elbow macaroni
• 4 tbsp (57g) unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) whole milk
• 8 oz (225g) sharp cheddar cheese, shredded
• 8 oz (225g) mozzarella cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground mustard
• 1/4 tsp paprika
• 1/2 cup (55g) Panko breadcrumbs
• 1/2 cup (55g) grated Parmesan cheese
• Salt
• Black pepper
• Ground mustard
• Paprika
• Optional: Crispy bacon bits
• Optional: Sautéed mushrooms
• Optional: Jalapeños
• Optional: Chives or 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 pot, melt butter over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and bring to a simmer. Add cheeses, salt, pepper, ground mustard, and paprika. Stir until cheese is melted and sauce is smooth.
3. Combine Pasta and Cheese Sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat pasta.
4. Transfer to Baking Dish: Transfer macaroni and cheese to a 9×13-inch baking dish. Sprinkle with Panko breadcrumbs and grated Parmesan cheese.
5. Bake: 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: Prepare the macaroni and cheese up to 24 hours ahead. Store in the fridge, then bake as directed.

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 the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For extra creamy mac and cheese, stir in 1/2 cup of sour cream or Greek yogurt after combining the pasta and cheese sauce.
• Best substitution: Substitute the all-purpose flour with cornstarch for a gluten-free version. Mix 1/4 cup cornstarch with 1/4 cup cold milk before adding to the pot.
• Make-ahead: Prepare the macaroni and cheese up to 24 hours ahead. Store in the fridge, then bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your mac and cheese is too thick, add a little more milk. If it's too thin, cook it on the stovetop over medium heat until it thickens.

Creamy Baked Macaroni and Cheese – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb (450g) elbow macaroni
• 4 tbsp (57g) unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) whole milk
• 8 oz (225g) sharp cheddar cheese, shredded
• 8 oz (225g) mozzarella cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground mustard
• 1/4 tsp paprika
• 1/2 cup (55g) Panko breadcrumbs
• 1/2 cup (55g) grated Parmesan cheese

Seasonings

• Salt
• Black pepper
• Ground mustard
• Paprika

Optional Toppings

• Crispy bacon bits
• Sautéed mushrooms
• Jalapeños
• Chives or 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 pot, melt butter over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and bring to a simmer. Add cheeses, salt, pepper, ground mustard, and paprika. Stir until cheese is melted and sauce is smooth.
3. Combine Pasta and Cheese Sauce: In a large bowl, combine cooked macaroni and cheese sauce. Mix well to coat pasta.
4. Transfer to Baking Dish: Transfer macaroni and cheese to a 9×13-inch baking dish. Sprinkle with Panko breadcrumbs and grated Parmesan cheese.
5. Bake: Bake for 20-25 minutes, or until golden and bubbly.

Notes

• Chef tip: For extra creamy mac and cheese, stir in 1/2 cup of sour cream or Greek yogurt after combining the pasta and cheese sauce.
• Best substitution: Substitute the all-purpose flour with cornstarch for a gluten-free version. Mix 1/4 cup cornstarch with 1/4 cup cold milk before adding to the pot.
• Make-ahead: Prepare the macaroni and cheese up to 24 hours ahead. Store in the fridge, then bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your mac and cheese is too thick, add a little more milk. If it's too thin, cook it on the stovetop over medium heat until it thickens.

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 the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: Prepare the macaroni and cheese up to 24 hours ahead. Store in the fridge, then bake as directed.

Nutrition Per Serving

• Calories: 650
• Protein: 28g
• Fat: 28g
• Carbs: 75g
• Fiber: 2g
• Sugar: 6g
• Sodium: 750mg
• 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!