The Creamiest Homemade Mac and Cheese Ever – With No-Bake & Baked Options!

The Creamiest Homemade Mac and Cheese Ever

When it comes to comfort food, nothing hits the spot quite like mac and cheese. It's cozy, creamy, cheesy, and always a crowd-pleaser. Whether you're making dinner for the family, prepping something quick after work, or just craving something rich and satisfying, this mac and cheese recipe delivers every time. 

 Over the past 10+ years in the kitchen, I’ve tested dozens of variations—from stovetop shortcuts to restaurant-style bakes—and this one stands out as the perfect balance of simplicity and flavor. It’s a golden, creamy dream with a gooey cheese pull that makes you want seconds (and thirds). 

 What I love most is that it’s super versatile. Want it quick and saucy? Do the stovetop version. Craving that golden baked crust? Toss it in the oven with breadcrumbs. This recipe gives you options while keeping everything beginner-friendly. 

No fancy techniques, no complicated steps—just good old-fashioned comfort food. If you're cooking for picky eaters or looking for something to bring to a potluck, trust me—everyone loves a good mac and cheese. 

And once you make it homemade, you'll never go back to the box. The flavor, texture, and creaminess are on another level. Now, let’s get into the kitchen and make the best mac and cheese you’ve ever had.

🧀 The Creamiest Homemade Mac and Cheese (No-Bake & Baked Options!)

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🧈 Ingredients

For the Cheese Sauce:

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1/2 cup heavy cream (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For the Pasta and Cheese:

• 8 ounces elbow macaroni (about 2 cups)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella or Gruyère
• 1/3 cup grated parmesan (optional)

Optional Topping for Baked Version:

• 1/2 cup breadcrumbs (panko or crushed Ritz crackers)
• 2 tablespoons butter (melted)
• Extra shredded cheese

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🍝 Instructions

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente. Drain and set aside.
2. Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes until smooth and golden.
3. Add the Milk: Gradually pour in the warm milk (and cream if using), whisking constantly to avoid lumps. Let simmer for 4–5 minutes until thickened.
4. Melt the Cheese: Lower the heat and stir in garlic powder, mustard powder, pepper, and salt. Add shredded cheeses and mix until silky smooth.
5. Mix the Pasta: Fold in the drained pasta and stir well until every noodle is coated in that creamy cheese sauce. Taste and adjust seasoning.

🔥 Optional Baked Version:

1. Transfer the mac and cheese to a buttered baking dish.
2. Mix breadcrumbs with melted butter and sprinkle on top, followed by more cheese.
3. Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly.

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To Bake (Optional)

Preheat the oven to 350°F (175°C). Pour mac and cheese into a buttered baking dish. Top with breadcrumbs, extra cheese, and melted butter. Bake for 20–25 minutes until bubbly and golden on top. Broil for 2–3 minutes if you like it extra crispy.

💡 Pro Tips for Perfection:

1. Use fresh cheese – Pre-shredded cheese contains anti-caking agents that prevent melting.
2. Undercook your pasta – It'll finish cooking in the sauce (especially if baking).
3. Don’t skip the roux – It’s the base for that smooth, creamy texture.
4. DCustomize it – Add bacon, jalapeños, truffle oil, or even a fried egg on top.
5. Make it ahead – You can prepare and refrigerate it before baking!

Serve & Store

Serve hot with a side of roasted veggies, salad, or crispy chicken. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to bring back the creaminess.