Creamy Baked Macaroni and Cheese – Better Than Takeout
Creamy Baked Macaroni and Cheese – The ultimate comfort food, better than takeout. After making this many times, I’ve discovered the secret to the perfect creamy texture and golden crust. The trick is in the cheese sauce. One bite of this fresh, cozy dish will have your family begging for more. Try it with my Oatmeal Molasses Rolls for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Oatmeal Molasses Rolls and Buffalo Chicken Pasta – One Pot!.
Why This Creamy Baked Macaroni and Cheese – Better Than Takeout Is Pure Comfort
- The creamiest, dreamiest cheese sauce you've ever tasted.
- Golden, bubbly crust that's crispy on the edges.
- Easy to make and ready in just 30 minutes.
- Better than takeout and way more affordable.
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 elbow macaroni
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 lb sharp cheddar cheese, shredded
- 1/2 lb mozzarella cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Optional: Breadcrumbs
- Optional: Parmesan cheese
- Optional: Bacon bits
📝 Ingredient Notes
- Sharp cheddar cheese: You can substitute with a mix of cheeses like Gouda, Monterey Jack, or Havarti for a different flavor profile.
🛒 Tools & Equipment I Recommend
- High-quality cheese grater — Makes shredding cheese a breeze and ensures even distribution in the sauce. → See on Amazon
- Heavy-bottomed pot — Distributes heat evenly, preventing hot spots and burning the cheese sauce. → See on Amazon
How to Make Creamy Baked Macaroni and Cheese – Better Than Takeout
- Cook the macaroni: Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: Melt butter in a large pot over medium heat. Add flour and whisk to form a roux. Cook for 1-2 minutes. Gradually whisk in milk until smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Add shredded cheeses, salt, pepper, garlic powder, and onion powder. Stir until the cheese is fully melted and the sauce is smooth.
- Combine macaroni and cheese sauce: Add cooked macaroni to the cheese sauce and stir until well coated.
- Bake the macaroni and cheese: Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Top with optional toppings like breadcrumbs or bacon bits. Bake for 20-25 minutes, or until the top is golden and bubbly.
Cook's Tips for Perfect Creamy Baked Macaroni and Cheese – Better Than Takeout
- Common mistake and fix: Adding too much milk to the cheese sauce can cause it to become too thin. To fix, cook the sauce longer to reduce and thicken it.
- Pro tip: For an extra creamy sauce, substitute half-and-half or heavy cream for some of the milk.
- Pro tip: To prevent the macaroni from sticking to the pot, add a teaspoon of oil to the water before cooking.
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: You can prepare the macaroni and cheese up to 24 hours ahead of time. Store in the fridge until ready to bake.
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, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the cheese sauce.
- Best substitution: Substitute the milk with chicken broth for a richer flavor.
- Make-ahead: You can assemble the macaroni and cheese ahead of time and store it in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the cheese sauce is lumpy, whisk it vigorously to break up any lumps. If it's still lumpy, strain the sauce through a fine-mesh sieve before adding the cheese.
Want to level up this recipe?
High-quality baking dish — Even heat distribution ensures perfectly cooked macaroni and cheese every time. → Check price on Amazon
Creamy Baked Macaroni and Cheese – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 lb sharp cheddar cheese, shredded
- 1/2 lb mozzarella cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
Optional Toppings
- Breadcrumbs
- Parmesan cheese
- Bacon bits
Instructions
- Cook the macaroni: Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: Melt butter in a large pot over medium heat. Add flour and whisk to form a roux. Cook for 1-2 minutes. Gradually whisk in milk until smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Add shredded cheeses, salt, pepper, garlic powder, and onion powder. Stir until the cheese is fully melted and the sauce is smooth.
- Combine macaroni and cheese sauce: Add cooked macaroni to the cheese sauce and stir until well coated.
- Bake the macaroni and cheese: Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Top with optional toppings like breadcrumbs or bacon bits. Bake for 20-25 minutes, or until the top is golden and bubbly.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the cheese sauce.
- Best substitution: Substitute the milk with chicken broth for a richer flavor.
- Make-ahead: You can assemble the macaroni and cheese ahead of time and store it in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the cheese sauce is lumpy, whisk it vigorously to break up any lumps. If it's still lumpy, strain the sauce through a fine-mesh sieve before adding the cheese.
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, or until heated through. Stir halfway through.
- Make ahead: You can prepare the macaroni and cheese up to 24 hours ahead of time. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 650
- Protein: 28g
- Fat: 30g
- Carbs: 60g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Macaroni and Cheese – Better Than Takeout FAQs
Yes, you can assemble the macaroni and cheese ahead of time and store it in the fridge until ready to bake. However, it's best to bake it fresh for the best texture and flavor.
Adding too much milk to the cheese sauce can cause it to become too thin, resulting in dry macaroni and cheese. To fix, cook the sauce longer to reduce and thicken it.
Yes, you can freeze individual portions of macaroni and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
While you can cook the macaroni in the air fryer, it's not recommended to bake the cheese sauce in the air fryer. The air fryer doesn't heat evenly, which can result in unevenly cooked macaroni and cheese.
You can substitute the milk with chicken broth for a richer flavor. Alternatively, you can use a mix of milk and cream for an extra creamy sauce.
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!
