Creamy Baked Mac and Cheese (Ultimate Cheesy Skillet)

The mac and cheese everyone wants at the family gathering starts with a creamy sauce and a golden, cheesy top. This creamy baked mac and cheese combines elbow macaroni with sharp cheddar and Monterey Jack, then finishes in the oven until bubbling around the edges. Serve it as a comforting family dinner or a shareable side for Thanksgiving, potlucks and Sunday supper.

why make this recipe

This ultimate mac and cheese balances a smooth sauce with a lightly browned topping. A short bake finishes the dish without keeping the pasta in the oven longer than necessary.

• Sharp cheddar brings a bold cheese flavor.
• Monterey Jack adds a mild, creamy balance.
• The sauce starts with butter, flour, milk and cream.
• A cheese topping gives you a golden finish without breadcrumbs.
• You can bake it in a deep oven-safe skillet or a baking dish.

how to make Creamy Baked Mac and Cheese

Ingredients

For the pasta

• 12 ounces dry elbow macaroni
• Salt, for the pasta water

For the cheese sauce

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ cup heavy cream
• 1 teaspoon dry mustard powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 8 ounces sharp cheddar cheese, freshly shredded, about 2 cups
• 4 ounces Monterey Jack cheese, freshly shredded, about 1 cup

For the topping

• 4 ounces sharp cheddar cheese, freshly shredded, about 1 cup
• 2 ounces Monterey Jack cheese, freshly shredded, about ½ cup
• Butter, for greasing the skillet or baking dish

Directions

1. Prepare the oven: Heat the oven to 375°F. Lightly butter a deep, 12-inch oven-safe skillet with at least a 3-quart capacity, or a 9×13-inch baking dish.
2. Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions for al dente, then drain.
3. Make the roux: While the pasta cooks, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
4. Add the dairy: Gradually whisk in the milk, starting with a small amount to smooth out the flour mixture, then add the rest and the cream. Cook for 5 to 7 minutes, whisking frequently, until the sauce gently bubbles and lightly coats a spoon. It should still be pourable.
5. Season the sauce: Stir in the mustard powder, garlic powder, salt, pepper and paprika. Remove the saucepan from the heat and let the bubbling subside.
6. Melt the cheese: Add the 8 ounces cheddar and 4 ounces Monterey Jack a handful at a time, stirring until each addition melts. Do not return the sauce to a boil. Taste and adjust the salt if needed.
7. Combine and top: Fold the drained macaroni into the sauce. Transfer to the prepared skillet or dish and spread evenly. Sprinkle with the remaining cheddar and Monterey Jack.
8. Bake until bubbly: Bake for 15 to 20 minutes, until the edges bubble and the topping melts. For additional browning, use a broiler-safe pan and broil briefly, checking every 30 seconds and watching continuously.
9. Rest and serve: Let the mac and cheese rest for 5 minutes before serving. The sauce will thicken slightly as it stands.

how to serve Creamy Baked Mac and Cheese

Serve warm, scooping through the golden topping to reach the creamy macaroni underneath. For dinner, add a green salad, steamed broccoli or roasted vegetables.

As a holiday side, serve smaller portions alongside turkey, ham or roast chicken. The skillet also makes a cozy centerpiece for a casual family meal.

how to store Creamy Baked Mac and Cheese

Refrigerate leftovers promptly in a covered container and use within 3 days. The macaroni will absorb some sauce as it sits.

Reheat portions gently with a splash of milk, stirring as needed, until heated through. For oven reheating, use a covered oven-safe dish at 325°F and check the center before serving.

tips to make Creamy Baked Mac and Cheese

• Shred the cheese before starting the sauce so it is ready when needed.
• Whisk in the milk gradually to keep the flour mixture smooth.
• Keep the white sauce pourable rather than cooking it into a thick paste.
• Remove the pan from the heat before stirring in the cheese.
• Add the cheese in small handfuls and stir until melted.
• Drain the macaroni just before combining it with the sauce when possible.
• Bake only until hot and bubbling; an extended bake can leave less sauce around the pasta.
• Use a pan with enough capacity, and handle the hot skillet with oven mitts.

variation

• Bacon mac and cheese: fold in ½ cup cooked, crumbled bacon before baking.
• Broccoli mac and cheese: add 1 cup cooked, well-drained broccoli florets.
• Pepper Jack version: replace the Monterey Jack with pepper Jack for a little heat.
• Different pasta shape: use small shells or cavatappi, following the package cooking time and stopping 1 minute short of al dente.
• Classic paprika finish: use regular paprika instead of smoked paprika for a milder seasoning.

FAQs

What cheese is best for creamy baked mac and cheese?
This recipe uses sharp cheddar for flavor and Monterey Jack for a mild, creamy balance. Use the listed amounts for the sauce and reserve the separate topping cheeses for baking.

Why is my mac and cheese sauce grainy?
Excess heat can make a cheese sauce lose its smooth texture. Remove the white sauce from the heat, let the bubbling stop, and stir in the cheese gradually without boiling it afterward.

How do you keep baked mac and cheese creamy?
Start with a pourable sauce, slightly undercook the pasta and keep the bake short. Serve after a brief rest rather than leaving the dish in the oven to stay warm.

Can I make baked mac and cheese ahead of time?
For the creamiest result, bake it shortly before serving. If assembling ahead, cool and refrigerate promptly for up to 24 hours. Bake covered until hot through the center, then uncover to melt and brown the topping. Chilled pasta absorbs sauce, so expect a firmer texture and a longer baking time.

Does baked mac and cheese need eggs?
Not in this version. Butter and flour thicken the milk-and-cream sauce before the cheese is added.

Can I use a baking dish instead of a skillet?
Yes. Use a buttered 9×13-inch baking dish. If browning the top under the broiler, first confirm that the dish is broiler-safe.

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Creamy Baked Mac and Cheese

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Elbow macaroni in a creamy sharp cheddar and Monterey Jack sauce, baked with a golden cheese topping. A comforting family dinner or a shareable Thanksgiving side.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: Approximately 30 minutes, with pasta and sauce preparation overlapping
• Total Time: 0 hours
• Yield: 8 side-dish servings or 4–6 main-dish servings
• Category: Side Dish / Main Dish
• Method: Stovetop and Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

For the pasta:

• 12 ounces dry elbow macaroni

• Salt, for the pasta water

For the sauce:

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• ½ cup heavy cream

• 1 teaspoon dry mustard powder

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon black pepper

• ¼ teaspoon smoked paprika

• 8 ounces sharp cheddar cheese, freshly shredded, about 2 cups

• 4 ounces Monterey Jack cheese, freshly shredded, about 1 cup

For the topping:

• 4 ounces sharp cheddar cheese, freshly shredded, about 1 cup

• 2 ounces Monterey Jack cheese, freshly shredded, about ½ cup

• Butter, for greasing the skillet or baking dish

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Instructions

• Heat the oven to 375°F. Butter a deep, 12-inch oven-safe skillet with at least a 3-quart capacity, or a 9×13-inch baking dish.

• Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions for al dente, then drain.

• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.

• Gradually whisk in the milk, then the cream. Cook for 5–7 minutes, whisking frequently, until gently bubbling and lightly thickened but still pourable.

• Stir in the mustard powder, garlic powder, salt, pepper and paprika. Remove from the heat and let the bubbling subside.

• Stir in the sauce cheeses a handful at a time until melted and smooth. Do not boil after adding cheese. Taste and adjust the seasoning.

• Fold in the drained macaroni and transfer to the prepared pan. Scatter the topping cheeses evenly over the surface.

• Bake for 15–20 minutes, until bubbling around the edges. If desired, briefly broil in a broiler-safe pan, checking every 30 seconds and watching continuously.

• Rest for 5 minutes, then serve.

Notes

• Keep the white sauce pourable and add cheese off the heat.

• Use the separate sauce and topping cheese quantities as listed.

• Refrigerate leftovers promptly and use within 3 days. Reheat gently with a splash of milk until heated through.

• Make-ahead option: assemble, cool and refrigerate promptly for up to 24 hours. Bake covered until hot throughout, then uncover to finish the topping. Expect a longer bake and a firmer texture.

• Contains wheat and dairy. Check pasta and other ingredient labels for additional allergens.

• Use a broiler-safe pan if browning under the broiler. A skillet handle remains hot after baking.