Mac and Cheese Casserole

Easy Baked Mac and Cheese Recipe — Creamy Casserole is my go to plan for those nights when everyone’s hungry, the kitchen is a mess, and I still want dinner to feel a little comforting. You know the vibe: you want something cozy, but you do not want a complicated recipe with five different pots. This one is creamy, bubbly, and has that golden top that makes people “just taste it” right out of the pan. I started making it for family get togethers, and now it’s the dish I get asked about the most. If you’ve ever had baked mac turn out dry, I’ve got you covered.

HOW TO MAKE MAC AND CHEESE

This Easy Baked Mac and Cheese Recipe — Creamy Casserole is basically three simple parts: cook the pasta, make a quick cheese sauce, then bake until the top looks irresistible. Nothing fancy, just solid comfort food that works.

What you will need

• Elbow macaroni (or any short pasta that holds sauce well)
• Butter
• Flour (just a little to thicken)
• Milk (whole milk makes it richer, but 2 percent works)
• Cheese (I like a mix, more on that below)
• Salt and pepper
• Optional: a pinch of paprika, garlic powder, or a tiny bit of mustard
• Optional topping: buttered breadcrumbs or extra shredded cheese

Directions, in plain language

1) Boil your pasta in salted water and cook it just until it’s barely done. Drain it, and do not rinse it. That little bit of starch helps the sauce cling.

2) In the same pot (yes, same pot), melt butter, then stir in the flour. Cook it for about a minute. You’re not trying to brown it, just wake it up.

3) Slowly pour in the milk while whisking. Keep stirring until it thickens enough to coat a spoon. It should look like a smooth, creamy sauce, not a gluey paste.

4) Turn the heat low and stir in your cheese a handful at a time. When it’s melted and smooth, taste it. Add salt and pepper as needed.

5) Stir the pasta into the sauce, pour everything into a buttered baking dish, then add your topping. Bake until bubbly and golden on top.

If you love a more classic skillet vibe, I have a related favorite too: easy baked mac and cheese southern stovetop style. It’s great when you want comfort fast.

COOKING TIPS FOR BAKED MAC AND CHEESE

I’ve made every mistake with baked mac, so here are the fixes that actually matter. These are the little choices that keep it creamy instead of dry.

Undercook the pasta slightly. If it’s perfectly soft after boiling, it can turn mushy after baking. I pull it off the stove about 1 minute early.

Warm milk helps. Cold milk can still work, but warm milk blends in faster and makes the sauce smoother with less whisking stress.

Shred your own cheese if you can. Bagged shredded cheese is convenient, but it often has anti caking stuff that can make sauces grainy. Not always, but often enough that I notice.

Do not overbake. Once it’s bubbling around the edges and the top looks golden, it’s done. Baking too long is the number one reason a creamy casserole turns thicker than you wanted.

Let it rest for 10 minutes. This part is annoying because it smells amazing, but resting helps it set so you get nice scoops without it turning into cheese lava.

“I made this for my kids and my picky husband, and the pan was scraped clean. The top got perfectly golden and the inside stayed creamy. Definitely going in our regular rotation.”

When I need something even more hands off, I’ll do an Instant Pot version too. If that sounds like your weeknight mood, check out easy instant pot mac and cheese creamy kids.

VARIATIONS OF MAC AND CHEESE

Once you’ve nailed the base of this Easy Baked Mac and Cheese Recipe — Creamy Casserole, you can tweak it a dozen ways without making it complicated. This is where you can match the dish to whoever’s coming over, or whatever you have in the fridge.

• Extra creamy: Replace a little milk with evaporated milk, or stir in a spoonful of cream cheese.
• Spicy: Add diced jalapenos, a dash of hot sauce, or a pinch of cayenne.
• Meaty: Stir in cooked bacon, shredded chicken, or browned ground beef.
• Veggie friendly: Mix in steamed broccoli, peas, or sauteed spinach.
• Crunchy top: Toss breadcrumbs with melted butter and a pinch of salt, then sprinkle on top before baking.

If you want a more traditional Southern holiday style bake, you might like this one: easy southern baked macaroni and cheese. It leans into that classic celebration casserole feeling.

THE BEST CHEESE FOR MAC AND CHEESE

Let’s talk cheese, because it makes or breaks the whole pan. For this Easy Baked Mac and Cheese Recipe — Creamy Casserole, I like mixing cheeses so you get both flavor and melt.

My favorite combo: sharp cheddar for flavor, and mozzarella or Monterey Jack for stretch and creaminess. If you want it a little fancier, add some Gruyere or smoked gouda, but you do not have to.

Here’s a simple guide that keeps it stress free:

Best for flavor: sharp cheddar, smoked gouda, Gruyere, Parmesan (in small amounts)

Best for melt: Monterey Jack, mozzarella, mild cheddar, fontina

What I avoid in the sauce: super aged hard cheeses as the main cheese. They taste great but can get gritty if you go heavy on them.

Also, taste your sauce before you mix in the pasta. That’s the moment to adjust salt, pepper, and any extra seasoning. Once the noodles go in, it’s harder to fix.

And if you’re the type who likes comparing styles (same), here’s another version worth a look: easy southern baked macaroni and cheese. It’s a nice reference if you want to play with texture and richness.

MAKING MAC AND CHEESE AHEAD OF TIME

This is the part that saves your sanity on busy days. Yes, you can absolutely make baked mac ahead, and yes, it can still be creamy.

Option 1: Assemble and refrigerate
Make the recipe up to the point where it’s in the baking dish. Let it cool a bit, cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake it covered for about 20 minutes, then uncover and bake until bubbly and golden.

Option 2: Freeze it
Assemble it in a freezer friendly dish, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge when possible. Bake covered first, then uncovered to finish the top.

My best make ahead tip: Save a little extra shredded cheese for the top right before baking. It makes it look fresh and feel extra cozy, even if it was prepped the day before.

Common Questions

How do I keep baked mac and cheese from drying out?
Do not overbake it, and make sure the sauce is slightly looser before it goes in the oven. It thickens as it bakes.

Can I use different pasta shapes?
Totally. Cavatappi, shells, or small penne work great. Just stick with something short that holds sauce.

Why is my cheese sauce grainy?
Usually it’s pre shredded cheese or heat that’s too high. Keep the heat low when melting the cheese, and shred it yourself if you can.

Do I have to use breadcrumbs?
Nope. Extra cheese on top is my personal favorite. Breadcrumbs are great if you want crunch.

How long will leftovers last?
About 3 to 4 days in the fridge. Reheat with a splash of milk to bring back the creamy texture.

A cozy pan you will want to make again

If you try this Easy Baked Mac and Cheese Recipe — Creamy Casserole, I really think it’ll become one of those recipes you keep in your back pocket for potlucks, holidays, and random Tuesdays. Keep the pasta slightly underdone, do not crank the heat when melting cheese, and bake just until it’s bubbly and golden. If you want to compare other trusted versions, I’ve pulled ideas from Creamy Baked Mac and Cheese (Contest-Winning!) and Homemade Mac and Cheese Casserole – Spend With Pennies, and I love seeing how small tweaks change the final pan. Now go grab a fork and make it happen, and do not be surprised if someone asks for the recipe before they even finish their first serving.