Creamy Baked Macaroni and Cheese Recipe

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Last Updated on November 11, 2025 by Toya

Wanna learn how to make the creamiest mac and cheese recipe? I’ll show you exactly how to get creamy baked macaroni and cheese that actually stays saucy and creamy out of the oven. To get creamy baked mac and cheese, you just need the right combination of ingredients and a few easy tweaks that most people tend to skip!

You’ll also see exactly when to add the cheese so it melts smoothly and the cheese sauce isn’t grainy. Plus how long to bake your mac and cheese so it doesn’t dry out when it’s out of the oven… even after 20 minutes on the table!

Creamy mac and cheese has never been easier than it is with my easy recipe here. So save this if your mac usually turns out a little… stiff. And you want the easiest fix!

Why You’ll Love This Creamy Baked Mac and Cheese

• Super creamy without a flour roux. Evaporated milk + cream + melty cheeses make the sauce rich on their own. So there is no need to make a roux.
• Bakes without drying out. I share how to bake just to melt and set, so you don’t cook you mac to death and make it dry.
• Well seasoned. Some mac and cheese recipes are bland. I admit, I’ve made a few of these myself. But this recipe is anythign but bland. With additions like onion powder, garlic powder, smoked paprika, and chicken bouillon, you’ll be enjoying perfectly seasoned mac and cheese!
• Perfect for holidays. This recipe makes a full pan to bring or serve this holiday!

Ingredients

• 1 lb dried elbow pasta
• ⅓ cup unsalted butter
• 1 ½ cups (12 oz) evaporated milk
• 1 cup heavy cream (or half and half)
• 4 cups shredded medium cheddar cheese, divided (measure after shredding and reserve 1 cup for topping)
• 2 cups shredded Monterey Jack cheese, divided (reserve ½ cup for topping)
• ½ tbsp salt
• ½ tbsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp smoked paprika
• 1 tbsp chicken bouillon

Tip: Keep the “divided” cheeses separate. Most of the cheese goes in the sauce, the rest goes on top.

Before You Start: A Few Smart Moves

1. Undercook the pasta slightly. It will keep cooking in the oven.
2. Melt the cheese off the direct boil. Hot, but not boiling liquid melts cheese smoother.
3. Don’t overbake. This is where most baked mac starts to go wrong.
4. Optional, but recommended. Keep some cheese for the top.

How to Make Creamy Baked Macaroni and Cheese

1. Cook the Pasta

• Start by preheating the oven to 350°F (175°C).
• Then bring a large pot of water and chicken bullion to a boil.
• Add the 1 lb elbow pasta and cook 1–2 minutes less than package directions (you want it al dente so it doesn’t get mushy in the oven).
• Drain the pasta well, but keep it mind that you do not rinse. Then pour the macaroni into a greased 9×13-inch baking dish and mix in the 1/3 cup of butter, then set this aside.

Why do this: Pasta keeps absorbing liquid in the oven. If you cook it fully now, it steals moisture from your sauce later and the finished mac and cheese feels drier.

2. Make the Creamy Base

• In the same pot (wiped clean out if needed), pour in 1 ½ cups evaporated milk and 1 cup heavy cream. Warm this through over medium heat until it’s steaming but do not bring to a boil. Turn off the heat, then add in the 3 ½ cups of shredded cheese.
• Also stir in:
  • ½ tbsp salt
  • ½ tbsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp smoked paprika

Mix well to make a creamy flavorful sauce.

Why do this: Warming the dairy first helps the cheese melt smoothly. While adding the seasonings now helps to distribute flavor throughout the whole pan of mac and cheese so every single bite is delicious.

3. Combine with Pasta

• Pour the cheese sauce over the reserved pasta.
• Then fold gently to coat every piece of pasta. The mixture should look a little looser than you want the final mac to be because baking will do the rest.

And, if it looks too thick now: You can splash in 2–3 tablespoons more evaporated milk or cream to help loosen it up slightly.

5. Assemble and Bake

• Sprinkle the remaining 1 cup of cheddar and ½ cup of Monterey Jack evenly over the top.
• Bake at 350°F for 15 minutes, just until the cheese on top is melted and the edges are bubbling.

Do not overbake. In this step you’re not “cooking” it since everything is already cooked. You’re just setting the mac and cheese and melting the top!

Why do this: longer baking equals more liquid lost which makes for a drier, less creamy mac and cheese. So shorter baking is a whole lot better for creaminess.

Optional Variations / Serving Ideas

• Smoky Top: Lightly dust the top with an extra pinch of smoked paprika before baking for color.
• Extra Cheesy Center: Layer half the pasta in the dish, add a handful of your reserved cheese, then add the rest of the pasta and finish with the rest of the cheese.
• Holiday Friendly: Bake, then let it sit 5–10 minutes so it cuts into neater squares for serving.

FAQs

Why did my mac and cheese come out dry?

Most times mac and cheese comes out dry because it baked for too long or the pasta was cooked fully before baking. To avoid dry mac and cheese dishes, undercook pasta by 1–2 minutes, toss the cooked and drained pasta with butter (or some neautal oil) to stop pasta from absorbing most of the cheese sauce later. And baked only until the cheeses are melted. These little tricks ensure your baked mac isn’t dry!

Can I use all cheddar?

Yes you can. But Monterey Jack helps it stay creamier because it melts softer.

My cheese sauce looked grainy—what happened?

If your cheese sauce looks grainy, it likely because the cheese was added to liquid that was too hot or boiling. So, make sure to melt the cheese over the lowest heat.

Can I make it ahead?

You can assemble it, cover, and refrigerate. When baking from cold, you may need to add a splash of evaporated milk/cream before baking so it stays creamy.

What’s the chicken bouillon for?

It add and extra layer of flavor to your baked mac and cheese so it doesn’t taste flat.

Pin or save this Creamy Baked Macaroni and Cheese Recipe so you’ve got a reliable holiday or special occasion mac that actually stays creamy. Then try it with your baked chicken, Sunday pot roast, or your shrimp boil nights so there’s always a cheesy side on the table! You an everyone else will love this recipe and probably want seconds or thirds!