Creamy Baked Macaroni and Cheese

Why I Love This Recipe

I love how indulgent yet simple this recipe is. The combo of medium and extra sharp cheddar cheese brings both creaminess and bold flavor. The cayenne gives it a subtle kick that cuts through the richness, and the white pepper adds a gentle depth. It’s hearty enough to stand on its own, but I often serve it as a side dish—especially during the holidays when everyone expects mac and cheese on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces macaroni
⅓ cup butter
⅓ cup all-purpose flour
½ teaspoon white pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper
3½ cups 2% milk
8 ounces medium cheddar cheese, shredded
8 ounces extra sharp cheddar cheese, shredded

Directions

1. I preheat the oven to 375°F and lightly grease a 3-quart baking dish.

2. I bring a large pot of salted water to a boil and cook the macaroni for 8–9 minutes until al dente. Then I strain and set it aside.

3. In a heavy-bottomed pot over medium heat, I melt the butter. I sprinkle in the flour, white pepper, salt, and cayenne, whisking constantly until the mixture thickens slightly.

4. I gradually whisk in the milk, about ½ cup at a time, making sure each addition is fully incorporated before adding more.

5. Once the sauce is smooth and warm, I stir in all of the medium cheddar cheese and half of the extra sharp cheddar. I mix until the cheese is melted and the sauce is velvety.

6. I stir in the cooked macaroni until it’s well coated, then pour everything into the prepared baking dish.

7. I sprinkle the remaining extra sharp cheddar cheese over the top and bake it for 30 minutes, until bubbly and golden brown.

Servings and Timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

When I want to change it up, I mix in cooked bacon, caramelized onions, or sautéed spinach. I’ve also topped it with buttered breadcrumbs or crushed crackers for an extra crunchy topping. For an ultra-indulgent version, I swap in some Gruyère or fontina cheese, or add a splash of cream along with the milk for even more richness.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of milk and warm it in the oven or microwave until heated through. If I’m making this ahead, I assemble the dish (without baking), cover it, and refrigerate it. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the cook time.

FAQs

Can I make this ahead of time?

Yes, I often assemble it earlier in the day or the night before, then cover and refrigerate. I bake it just before serving.

What’s the best cheese to use?

I like the balance of medium cheddar for creaminess and extra sharp for bold flavor. I’ve also tried Monterey Jack, mozzarella, and Gruyère with great results.

Can I freeze mac and cheese?

Yes, I freeze it before baking. I wrap it tightly and thaw it in the fridge overnight before baking as directed.

How do I keep it from drying out?

I make sure to cook the pasta just until al dente and stir in plenty of sauce. Adding a splash of milk when reheating also helps bring back the creaminess.

Is this spicy with the cayenne?

Not at all—it just adds a gentle warmth. If I want more heat, I’ll increase it slightly or add a pinch of chili flakes.

Conclusion

This Creamy Baked Macaroni and Cheese is my go-to recipe when I want comfort, flavor, and a guaranteed crowd-pleaser. It’s rich without being too heavy, simple but satisfying, and perfect for making ahead. Whether I’m cooking for a holiday feast or just craving something cheesy, this dish always hits the spot.

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