Creamy Baked Mac and Cheese

Creamy baked mac and cheese made with three types of cheeses is perfect as a holiday side dish. It’s rich, gooey, and feeds a crowd!

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If you’re looking for the ultimate side dish to complete your holiday table, this baked mac and cheese is here to deliver. It’s perfectly creamy, cheesy and topped with a crunchy breadcrumb topping to provide just the right amount of contrast in texture.

This ultra rich baked mac and cheese is made with three different kinds of cheese to ensure depth of flavor and a balance of sharpness and creaminess. Not only is cheddar, gruyere and gouda added to the cheese sauce, it’s also layered into the mac and cheese as well.

This creamy baked mac and cheese is a no-fuss, crowd-pleasing recipe that doesn’t require any fancy ingredients, just a love for a side that is both comforting and nostalgic.

This creamy baked mac and cheese is perfect for Christmas, Thanksgiving or any holiday of the year. It pairs wonderfully with all the traditional holiday favorite dishes, and is fit to feed a large crowd.

Ingredients

Pasta: use a tubular short grain pasta, so the sauce gets into all the nooks and crannies.
Flour: all-purpose flour is used to make the roux.
Butter: butter is used to make the roux and to toast the breadcrumbs.
Milk: whole milk is the best type of milk to use for this recipe. Or for extra rich mac and cheese, you can use half & half or heavy cream.
Cheeses: Sharp cheddar is the primary cheese used in this cheese sauce. I also used a combination of gruyere and gouda. Be sure to buy blocks of cheese and shred your own.
Breadcrumbs: a combination of regular and Panko breadcrumbs are used.
Seasonings: the cheese sauce is seasoned with mustard powder, garlic powder, salt and black pepper.

Equipment

Pasta pot
Dutch oven
Small frying pan
Rubber whisk
Box grater
Measuring cups and spoons
9″x13″ pan

Instructions

Toast the breadcrumbs: melt two tablespoons of butter in a small pan over medium heat. Add the breadcrumbs, stir continuously and cook until golden brown. Transfer to a small bowl and set aside.

Make the roux: in a Dutch oven over medium heat, add 1 stick of butter. Let it melt completely then add the flour. Whisk to combine the flour with butter until completely smooth. Cook the roux for 2-3 minutes to remove the raw flour taste.

Build the sauce: Slowly pour the milk into roux while continuously whisking. It will start out clumpy but continue whisking until smooth. Be sure to get the edges of the pot where the roux tends to clump up.

Once all the milk is added, let the mixture warm up again to thicken before adding seasonings and cheese. Turn the heat to low, and slowly add cheese while continuously whisking. Add all but 2 cups of the cheese.

Cook the pasta: Cook pasta in heavily salted water one minute less than package instructions (so if it says 7-9 minutes on the package, do 6 minutes).

Assemble and bake: Drain the pasta and add it to the sauce. Mix well to coat the pasta.

Note: It will look like too much sauce for the amount of pasta, but this is what you want as the pasta will absorb sauce while baking!

Pour half the macaroni & cheese into a 9×13 inch pan. Top with 1 cup shredded cheese, then remaining Mac & cheese. Top with remaining 1 cup shredded cheese and toasted breadcrumbs.

Bake at 350°F for 30 minutes, then broil on high for 2 minutes (watch carefully as every broiler is different).

What to Serve with Creamy Baked Mac and Cheese

Whether you’re hosting a grand Thanksgiving feast, or low key Christmas celebration, this creamy baked mac and cheese is the best hearty side dish to accompany the turkey or ham. Here is a sample menu of other items you can serve with this mac and cheese:

Appetizer: Brie and Bacon Jam Crostini
Salad: Autumn Harvest Salad with Quinoa
Vegetable: Maple Bacon Brussels Sprouts
Dessert: Pumpkin Crisp
Cocktail: Cinnamon Pear Gin Fizz

Tips

• Shred your own cheese: pre-shredded cheeses are coated in starches that affect the melting and consistency.
• Use a blend of cheeses: While sharp cheddar is classic for mac and cheese, combining it with two other types of cheese adds depth of flavor and creaminess.
• Cook the roux properly: you want to ensure you cook out the raw flour taste in the roux before adding the milk.
• Don’t overheat the sauce: use low heat or turn the heat off before adding the cheese to ensure the sauce doesn’t overheat and separate, which creates a gritty sauce.
• Undercook the pasta slightly: Boil the pasta for a minute or two less than the package instructions suggest. Since the pasta will continue cooking in the oven, undercooking it initially ensures it won’t become mushy. This helps the pasta retain some texture, which complements the creamy sauce and keeps the dish from getting overly soft.

Substitutions

Cheese: alternative options for gruyere and gouda include havarti, fontina, Monterey Jack or Colby Jack.
Milk: For a richer sauce, you can substitute half of the milk with heavy cream, half & half or evaporated milk. For a lighter option, use unsweetened almond milk, oat milk, or cashew milk.
Pasta: I use cavatappi because of the shape and size; however, other pasta shapes work well, too! Shells, rotini or classic elbow are great for holding onto that creamy sauce.
Breadcrumb Topping: If you don’t have breadcrumbs, crushed crackers (like Ritz or saltines) also make a delicious, crunchy topping. For a low-carb option, try ground pork rinds.

More Recipes You’ll Love

• Pumpkin Pappardelle with Brown Butter
• Butternut Squash Lasagna
• Vegan Butternut Squash Mac and Cheese
• Pumpkin Risotto with Bacon Walnut Topping

If you make this Creamy Baked Mac and Cheese, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!