Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 16 oz elbow macaroni; 6 Tablespoons salted butter, divided; 1/3 Cup all-purpose flour; 2 Cups milk; 12 oz evaporated milk; 1 teaspoon salt; 2 Cups cheddar cheese, shredded; 2 Cups Velveeta; 3/4 Cup Italian bread crumbs

Jump To Recipe Print Recipe

The combination of sharp cheddar cheese and Velveeta make this creamy baked mac and cheese a true family favorite! Baked with a crumbly topping on a homemade cheese sauce with elbow macaroni, this delicious side dish is baked for only 30 minutes!

This recipe is a twin to the slow cooker mac and cheese recipe that has hundreds of positive reviews! If you love this recipe, you’ll also love the instant pot mac and cheese.

Baked Mac and Cheese

It’s here! It’s here! After many comments asking me how to bake the same great creaminess and delicious flavor from my slow cooker mac and cheese into a baked version – I have finally mastered it.

Creamy. It’s super creamy. You know how some mac and cheese recipes produce something that’s super dry – add them to the oven and whoa – yuck. This one maintains it’s super creamy texture through baking.
Baked in 30 minutes. After creating the sauce, it’s done in 30 minutes. Yes, only baked for 30 minutes!
Easy to make. This recipe starts with a base of flour and butter (a roux). The melted Velveeta and sharp cheddar cheese melt into the milks to produce a creamy homemade sauce. Super simple to pull together.

Best Ingredients To Use

Velveeta. Yep, it’s in here. That same great creamy cheese is combined with sharp cheddar to give that depth of cheesy flavor you’ve been looking for.

Evaporated milk. It’s from the original recipe and I kept it here. Again, flavor is everything.

Italian Bread Crumbs. This one’s a new addition, but if you love that crumbly topping on baked mac and cheese – then you’re going to love how Italian bread crumbs create a crispy buttery bite.

six pictures of steps to make mac and cheese

How to Make Bake Mac and Cheese

There are three key parts to mac and cheese, the roux, the sauce you make from that and the crunchy topping you put on top.

Roux. The base of this sauce is a roux. Don’t let that intimidate you! A roux is a simple combination of flour and melted butter over heat. When milk is stirred in and you let it simmer while stirring, it thickens to the perfect consistency before adding the cheeses.
Sauce. Add the cheese. Stir over low heat until melted. Pour the cheese over the macaroni and stir until combined. Combine with cooked elbow macaroni.
Topping. Take the remaining butter and melt it. Stir in the bread crumbs. Sprinkle over the cheesy sauce in a 9×13 inch baking pan.

scooping out mac and cheese from baking dish

This one took a few tries because I wanted to have the same exact outcome of creaminess, but baking a recipe can be a bit different. I think I’ve found it and I am so excited to share it with you today! I just know you’re going to love it. I just wish I hadn’t waited so long to figure this one out. Enjoy!

Recipe Tips

Should mac and cheese be covered when baking.

No. Let the crumbly topping crisp up over the creamy macaroni and cheese. You do not need to cover it because you’re only baking for 30 minutes.

How do you keep macaroni and cheese creamy?

The elbow macaroni will continue to soak up the cheese sauce as it cools. This leads to less creamy mac and cheese. To enjoy the creaminess, serve immediately. While the sauce will thicken as it cools, it still maintains the same great flavor!

What kind of milk should you use for mac and cheese?

Use a combination of evaporated milk and 2% milk. A higher fat milk means a more creamy result.

How do I know when mac and cheese is done?

The cheese will be bubbling around the edges and the crumbly topping will be a light brown then it is finished baking.

Leftovers: Store the leftover macaroni and cheese in a covered container in the refrigerator for up to 3 days.

Freezer: This recipe freezes well! While the macaroni and cheese wont’ be as creamy, it maintains it’s same great flavor. Reheat by microwaving on 50% power until hot.

Make Ahead: If you want to make this recipe ahead of time, I suggest making the cheese sauce and then refrigerating it until ready to combine with the cooked pasta. Reheat over the stove on low stirring constantly. Add the al dente elbow macaroni and follow directions as shared.

What to serve with baked mac and cheese