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Ultra creamy homemade mac and cheese has never been easier! Serve this one pot meal immediately or toss in the oven for a baked version.
Best Baked Mac and Cheese!
Some baked mac and cheese will leave you high and dry – but this one won’t! Unendingly creamy, this super easy homemade mac can be made in one pot and serves up a dish that is more flavorful and delicious than your favorite restaurant version.
Why You’ll Love this Homemade Creamy Mac and Cheese
This creamy mac and cheese is so satisfying and has flavor for dayssss. And here’s why:
- We use a mixture of 2 different types of cheese to give this an unbelievable depth of flavor and creaminess. I like to use sharp cheddar and white american cheese, but you can throw in parmesan, pepperjack or whatever suits your fancy.
- We shred our own cheese for this! I know that pre-shredded cheeses are convenient but pre-shredded cheeses are coated to keep the cheese from sticking together – which also adds a grainy texture to your mac and cheese. Shredding your own cheese eliminates this issue and gives us a smooth, creamy sauce that is irresistible.
Creamy Baked Mac and Cheese Ingredients
- Pasta – Use any shape of noodles you’d like! I typically use the standard elbows, but any short tubular pasta will work great. You could use penne, cavatappi, shells, even spirals. Anything with plenty of nooks and crannies for all the cheesy goodness to hide.
- Chicken broth
- Heavy whipping cream
- Salt and pepper, to taste
- Dried mustard – This helps bring the flavor home.
- White American cheese, broken into small pieces.
- Shredded sharp cheddar cheese – Shred this cheese at home! Pre-shredded cheese comes coated to keep it from sticking together and can alter the texture of your mac and cheese.
- Milk, to thin as needed.
Best Cheese for Baked Mac and Cheese
I love the combo of white american cheese and sharp cheddar cheese in this homemade mac and cheese! It gives it the perfect creamy and deep flavor.
How to Make Baked Mac and Cheese
- In a large pot, add the pasta, chicken broth and heavy whipping cream.
- Bring to a rolling boil over medium high heat and continue to boil until the pasta is cooked al dente.
- Turn the heat to low, season with salt, pepper, dried mustard, stirring to combine.
- Add the sliced white American cheese into the pot along with the shredded sharp cheddar cheese and stir both cheeses in until completely melted.
- Add milk to thin the sauce, as needed.
- Serve immediately or transfer to a baking dish layered with extra shredded cheddar cheese and bake at 350° for 10 minutes for a baked Mac and cheese.
- Enjoy!
How long to Bake Mac and Cheese
This homemade mac and cheese doesn’t need to be baked, but if you’d like the baked mac and cheese flavor and texture, just toss it in the oven for 10 minutes.
Homemade Mac and Cheese Recipe Variations & Substitutions
This creamy mac and cheese can easily be made gluten free with a gf pasta! Just double check the other ingredients to make sure they’re good to go and you’ve got a great dish!
You can also try out other cheeses to adjust the flavor – something like parmesan or pepperjack for an extra kick can really take this to the next level.
Baked Mac and Cheese Recipe Tips
- Make sure to cook the noodles only until al dente. This will keep your mac and cheese from becoming mushy!
- While this dish doesn’t need any oven time, you can make it a baked dish by layering it with cheese and putting it in the oven for 10 minutes at 350°.
How to Store Creamy Baked Mac and Cheese
Store your creamy mac and cheese in an airtight container in the fridge for up to 3 days.
Homemade Baked Mac and Cheese FAQs
The ratio of noodles to cheese/chicken broth and heavy cream will keep this dish nice and creamy!
You may have left the baked mac and cheese in the oven for too long. This will cause it to become more dry and not as creamy!
I love to use a mixture of white american cheese and sharp cheddar cheese! You can also throw in mild cheddar, parmesan or pepperjack to alter the flavor.
I recommend using slices or shredding your own cheese. Pre-shredded cheeses are coated to keep them from sticking together and may cause the texture of your mac and cheese to become grainy.
I like to use the good stuff for this! I use full on heavy cream, but you can use half and half or whatever milk you’d like.
Other Classics to Love
Homemade Creamy Mac and Cheese
Ingredients
- 8 oz pasta
- 2 cups chicken broth
- 1 1/2 cups heavy whipping cream
- salt and pepper, to taste
- 1/4 tsp dried mustard
- 10 slices white american cheese, broken into small pieces
- 1/2 cup shredded sharp cheddar cheese
- milk, to thin as needed
Instructions
- In a large pot, add the pasta, chicken broth and heavy whipping cream.
- Bring to a rolling boil over medium high heat and continue to boil until the pasta is cooked al dente.
- Turn the heat to low, season with salt, pepper, dried mustard, stirring to combine.
- Add the sliced white American cheese into the pot along with the shredded sharp cheddar cheese and stir until completely melted.
- Add milk to thin the sauce, as needed.
- Serve immediately or transfer to a baking dish layered with extra shredded cheddar cheese and bake at 350° for 10 minutes for a baked Mac and cheese.
- Enjoy!
