Sharp cheddar, Parmesan, and a homemade cheese sauce make this creamy baked mac and cheese full of flavor, with a golden, cheesy top.

Creamy Baked Mac and Cheese

If you ask me what my favorite comfort food is, the answer is always baked mac and cheese. But not just any mac and cheese. I want a sharp, flavorful cheese sauce, tender pasta that holds its shape, and a golden, cheesy top that makes everyone reach for another scoop.

My secret? Parmesan cheese. Sharp cheddar brings that classic mac and cheese flavor, but Parmesan adds another layer of savory, sharp flavor that makes this homemade cheese sauce stand out. No bland, school-cafeteria mac and cheese here!

This creamy baked mac and cheese is made from scratch with elbow macaroni, sharp cheddar, Parmesan, and a rich homemade cheese sauce. It’s perfect for Sunday dinner, holiday meals, potlucks, or whenever you need a little extra comfort on your plate.

Why You’ll Love This Recipe

• Big cheese flavor: Sharp cheddar and Parmesan give this homemade mac and cheese its signature flavor. Parmesan is not optional in my kitchen!
• Creamy homemade sauce: Butter, flour, milk, and chicken stock come together to make a rich sauce that coats every noodle.
• Pasta that holds up: Cooking the macaroni one minute less than the package directions gives it room to finish cooking in the oven without turning mushy.
• A golden cheesy top: Reserved cheddar melts over the top for that irresistible baked mac and cheese finish.
• Perfect for sharing: Serve it alongside an everyday dinner or add it to your holiday table for a comfort-food favorite everyone recognizes.

Ingredients You’ll Need

• Elbow macaroni: The classic pasta shape for catching all that creamy cheese sauce.
• Extra-sharp cheddar cheese: This gives the dish its familiar, bold cheese flavor. For the smoothest melt, shred a block of cheddar yourself.
• Parmesan cheese: My secret ingredient! Parmesan adds a savory, sharper flavor that keeps the cheese sauce from tasting flat.
• Butter and all-purpose flour: These form the roux that thickens the sauce.
• Whole milk and chicken stock: Together, they make the creamy base for the cheese sauce.
• Garlic powder and onion powder: Simple seasonings that add flavor without overpowering the cheese.
• Salt, black pepper, and optional cayenne pepper: These round out the seasoning, with cayenne adding a little warmth if you choose to use it.

How to Make Creamy Baked Mac and Cheese

• Prepare the oven. Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
• Cook the macaroni. Bring a large pot of salted water to a boil. Cook the elbow macaroni for one minute less than the package directions, then drain. The pasta will finish cooking in the oven.
• Make the roux. Melt the butter in a large skillet over medium-high heat. Whisk in the flour and continue whisking for 1–2 minutes.

• Make the sauce. Slowly whisk in the milk and chicken stock, breaking up any lumps. Add the garlic powder, onion powder, salt, black pepper, and optional cayenne. Bring the sauce to a low boil, stirring frequently.

• Add the cheese. Reduce the heat to medium and stir in the Parmesan and most of the cheddar until melted and smooth.

• Combine everything. Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.

• Bake. Transfer the macaroni and cheese to the prepared baking dish. Sprinkle the remaining cheddar over the top and bake uncovered for 25 minutes, until the cheese is melted and the top is browned to your liking.

• Rest and serve. Let the mac and cheese rest for 10 minutes before serving. This gives the sauce a little time to settle so it’s easier to scoop.

Tips for Making Creamy Baked Mac and Cheese

• Don’t skip the Parmesan. I’ll die on this hill! Sharp cheddar gives you that classic cheese flavor, while Parmesan adds a savory bite that takes the whole sauce up a notch. If you like your mac and cheese sharp instead of bland, this is not the place to skip an ingredient.
• Undercook the pasta by one minute. The macaroni continues cooking in the oven, so drain it one minute before the package directions say it’s done. This small step helps keep the noodles tender without turning them mushy.
• Shred your own cheese when possible. Pre-shredded cheese contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded cheddar is my first choice for a smooth, creamy sauce.
• Keep the heat under control. Once you add the cheese, avoid letting the sauce boil hard. Excessive heat can cause cheese sauces to become grainy or separate, so give the cheese time to melt gently.
• Stir the sauce as it thickens. Whisk the milk and chicken stock into the roux gradually to help prevent lumps. Keep stirring as the sauce heats so it thickens evenly.
• Let the casserole rest before serving. Give the baked mac and cheese about 10 minutes to settle after it comes out of the oven. It will still be warm and creamy, but easier to serve.
• Want a more golden top? Bake uncovered and keep an eye on the cheese toward the end. If you want more browning, use the broiler briefly and watch it closely so the cheese doesn’t burn.

What to Serve with Baked Mac and Cheese

This creamy baked mac and cheese is hearty enough to be a star side dish, but it also pairs beautifully with simple proteins and vegetables.

• Roasted or baked chicken: Serve it with roasted chicken, baked chicken thighs, or crispy chicken for a comforting family dinner.
• Meatloaf: Mac and cheese and meatloaf are a classic comfort-food combination. Add a green vegetable and dinner is handled.
• BBQ ribs or pulled pork: The sharp, creamy cheese sauce pairs especially well with smoky barbecue flavors.
• Ham: Baked ham and mac and cheese make a natural pairing for Sunday dinner or a holiday meal.
• Holiday favorites: Serve it alongside turkey, stuffing, and your favorite holiday sides when you want something familiar and cheesy on the table.

Frequently Asked Questions

• Why did my cheese sauce turn grainy? A cheese sauce can become grainy or separate if it gets too hot or the cheese doesn’t melt smoothly. Whisk the milk and chicken stock into the roux gradually, lower the heat before adding the cheese, and let it melt gently. Freshly shredded cheddar is also a good choice.
• What cheese makes mac and cheese taste sharp? Extra-sharp cheddar provides the classic bold cheese flavor, while Parmesan adds a savory, sharp note that makes the sauce more flavorful. The combination is what gives this recipe its signature taste.
• Should I cook the macaroni all the way before baking? No. Cook the pasta for one minute less than the package directions. It will continue cooking in the oven, and starting slightly underdone helps keep it from becoming mushy.
• How do I get a golden cheese topping? Sprinkle the reserved cheddar over the macaroni and cheese and bake uncovered. Watch the top toward the end of baking, and use the broiler briefly if needed, keeping a close eye on it.
• Can I make baked mac and cheese ahead of time? Yes. You can assemble it in advance, cover it, and refrigerate it before baking. Because a cold casserole takes longer to heat through, allow extra baking time and check that the center is hot before serving.
• How long does baked mac and cheese last in the refrigerator? Store leftovers in an airtight container in the refrigerator for three to four days. Reheat until the center reaches 165°F, adding a small splash of milk if the sauce has thickened.
• Can I freeze homemade baked mac and cheese? Yes. Freeze it in a suitable freezer-safe dish, tightly covered, for up to two months for the best quality. Cheese sauces can change texture slightly after freezing, so thawing and reheating gently can help preserve the creaminess.
• How do I reheat mac and cheese without drying it out? Add a small splash of milk, cover the dish, and reheat gently in the oven. For an individual serving, use the microwave in short intervals, stirring as needed, until heated through.

Storing Leftovers

• Refrigerator: Store leftover mac and cheese in an airtight container for three to four days.
• Freezer: Freeze in a tightly covered, freezer-safe container for up to two months for the best quality.
• Reheating: Add a splash of milk to help loosen the sauce, cover, and reheat gently until the center reaches 165°F.

A Note From Heather

Mac and cheese is one of those dishes that should never be boring. Give me sharp cheddar, Parmesan, a creamy homemade sauce, and pasta that still has a little bite, and I’m happy. Make a pan for Sunday dinner, bring it to a potluck, or save some for tomorrow. Just don’t ask me to leave out the Parmesan. We’ve already established where I stand on that one!

If you make this creamy baked mac and cheese, leave a comment and let me know how it turned out. I love hearing what’s cooking in your kitchen!

Creamy Baked Macaroni and Cheese

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This easy Baked Mac and Cheese recipe is the ultimate family favorite comfort food dish.  Made with a sharp homemade cheese sauce, every day spices and tender elbow macaroni pasta, this Creamy Mac and Cheese is everyone's homemade macaroni and cheese favorite!

Heather

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Serving Size 10

Ingredients

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 3 1/2 cups whole milk
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper .. optional but suggested
• 2/3 cup grated Parmesan cheese
• 16 ounces extra sharp cheddar cheese, shredded .. divided
• 16 ounces elbow macaroni pasta

Instructions

• Easy! To make Baked Macaroni and Cheese, start by preheating your oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
• While you are making your cheese sauce, start a large pot of salted water to boil. Once boiling, cook your elbow macaroni pasta per your package instructions, minus 2 minutes. Once cooked, drain your pasta and set aside.
• To make your cheese sauce, add your butter to a large skillet and melt over medium high heat and once your butter is melted, add in the flour.
• Whisk together and continue whisking while your flour cooks for  1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.
• Add in spices, salt and pepper and bring to a low boil, stirring often. Once boiling, turn heat down to medium and stir in the Parmesan cheese and 3/4 of the sharp cheddar cheese and continue to stir until all of your cheese has melted.
• Pour your cooked pasta into your cheese sauce and stir to combine. Move your macaroni and cheese to your prepared baking pan, sprinkle the top of your mac and cheese with reserved cheddar cheese and bake for 25 minutes.
• Remove your baked mac and cheese from oven and let sit for 10 minutes before serving. I know waiting is hard but that molten lava cheese sauce needs time to cool a bit and set up 🙂  Trust me, wait the 10 minutes!

Notes

Tips for Making Creamy Baked Mac and Cheese

• Don't skip the Parmesan. I'll die on this hill! Sharp cheddar gives you that classic cheese flavor, while Parmesan adds a savory bite that takes the whole sauce up a notch. If you like your mac and cheese sharp instead of bland, this is not the place to skip an ingredient.
• Undercook the pasta by one minute. The macaroni continues cooking in the oven, so drain it one minute before the package directions say it's done. This small step helps keep the noodles tender without turning them mushy.
• Shred your own cheese when possible. Pre-shredded cheese contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded cheddar is my first choice for a smooth, creamy sauce.
• Keep the heat under control. Once you add the cheese, avoid letting the sauce boil hard. Excessive heat can cause cheese sauces to become grainy or separate, so give the cheese time to melt gently.
• Stir the sauce as it thickens. Whisk the milk and chicken stock into the roux gradually to help prevent lumps. Keep stirring as the sauce heats so it thickens evenly.
• Let the casserole rest before serving. Give the baked mac and cheese about 10 minutes to settle after it comes out of the oven. It will still be warm and creamy, but easier to serve.
• Want a more golden top? Bake uncovered and keep an eye on the cheese toward the end. If you want more browning, use the broiler briefly and watch it closely so the cheese doesn't burn.

Nutrition

Serving: 10g | Calories: 419.5kcal | Carbohydrates: 9.5g | Protein: 23g | Fat: 32.1g | Saturated Fat: 20.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9.4g | Cholesterol: 102.5mg | Sodium: 745.2mg | Potassium: 277.5mg | Fiber: 0.2g | Sugar: 5.9g | Vitamin A: 1040IU | Vitamin C: 2mg | Calcium: 722mg | Iron: 0.6mg

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Update Notes: This post was originally published in May of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in October of 2026.