Name: Creamy Cheddar Mac and Cheese Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb cavatappi noodles or elbow noodles; ¼ cup unsalted butter, room temperature; ¼ cup all-purpose flour; 3 cups whole milk; 1 (12 oz) can evaporated milk; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried parsley; ½ teaspoon black pepper; 8 oz cheddar cheese, freshly shredded (about 2 cups); 8 oz Monterey Jack cheese, freshly shredded (about 2 cups); 8 oz Gruyère cheese, freshly shredded (about 2 cups); 1 cup sour cream; ¾ cup seasoned panko bread crumbs; 3 tablespoons unsalted butter, melted

Jump to Recipe· 4.6 from 37 reviews

If you’re craving the ultimate comfort food, let me share with you my absolutely fan-freaking-tastic Creamy Cheddar Mac and Cheese Bake Recipe. This isn’t just any mac and cheese—it’s rich, cheesy, and the perfect cozy meal to make any day feel like a hug. Trust me, once you try this, it’ll become a go-to that you’ll want to make over and over. So grab your favorite baking dish and let’s dive right in!

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Why This Recipe Works

Perfect Cheese Blend: The combo of sharp cheddar, Monterey Jack, and Gruyère creates a depth of creamy, melty goodness you can’t resist.
Rich, Velvety Sauce: Using both whole milk and evaporated milk results in a luscious sauce that’s not too thick or too thin.
Crunchy Topping: Seasoned panko breadcrumbs give a golden, crispy finish that adds a delightful contrast to the creamy pasta beneath.
Simple but Thoughtful Steps: Cooking pasta al dente and layering the sour cream ensures every bite is perfectly balanced and creamy.

Creamy Cheddar Mac and Cheese Bake, cheesy baked mac and cheese, ultimate comfort food recipe, homemade mac and cheese casserole, easy cheesy baked pasta - A white ceramic dish is filled with baked macaroni and cheese topped with a thick layer of golden brown breadcrumbs. The pasta underneath is covered with melted creamy cheese that stretches in strings as a wooden spoon lifts a portion, showing a soft, shiny, off-white cheesy sauce holding the macaroni together. The breadcrumb topping has a rough, crispy texture with small green herb specks visible. In the background, two glasses with light brown liquid sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Cheddar Mac and Cheese Bake Recipe plays a key role to hit that magical balance of flavor and texture. I always recommend grabbing fresh cheeses and quality pantry staples to really elevate the dish.

Cavatappi noodles (or elbow macaroni): Their curly shape helps hold onto creamy sauce perfectly, making every forkful gooey and delicious.
Unsalted butter: Gives a rich, smooth base and controls salt levels so you can season exactly to taste.
All-purpose flour: Essential for making that luscious roux that thickens the cheese sauce without clumping.
Whole milk and evaporated milk: The mix creates creaminess with body—evaporated milk adds a slightly concentrated richness untouched by extra water content.
Dijon mustard: Adds a subtle tang and depth that balances the rich cheese and blends all the flavors beautifully.
Garlic powder, onion powder, dried parsley, black pepper: These seasonings give a warm, savory background without overpowering the cheesy star of the show.
Cheddar, Monterey Jack, Gruyère cheeses: Freshly shredded for meltability and flavor; this trio packs sharp, creamy, and nutty notes that dance together in perfect harmony.
Sour cream: Stirred in between layers for an extra tangy creaminess that keeps the bake moist and indulgent.
Seasoned panko breadcrumbs: Mixed with melted butter to create that irresistible golden brown crust we all love.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this recipe as a canvas. Over time, I’ve tried adding little twists here and there—some worked, some didn’t—but it’s so worth experimenting because you can make this bake truly yours.

Spicy Kick: Adding a pinch of cayenne or a drizzle of hot sauce gives it a subtle warmth I love on chilly nights—just be careful not to overwhelm the cheese.
Herbal Twist: Fresh thyme or rosemary sprinkled on top before baking adds a fragrant note that pairs beautifully with the Gruyère.
Gluten-Free Version: Swap regular flour with gluten-free all-purpose flour and make sure your panko breadcrumbs are gluten-free too. I’ve done this for a friend, and it worked like a charm!
Protein Boost: Stir in cooked bacon bits or diced ham for an extra savory layer that stays juicy after baking.

Step-by-Step: How I Make Creamy Cheddar Mac and Cheese Bake Recipe

Step 1: Cook the pasta just right

Set a timer and cook your noodles one minute less than the package says—you want them nicely al dente because they’ll continue cooking in the oven. Drain, then rinse with cool water to keep them from sticking together. Believe me, overcooked pasta is a common sneeze-worthy mistake that leads to mushy mac and cheese.

Step 2: Whip up the silky cheese sauce

Melt butter in a large skillet, whisk in flour and cook for just a minute to get rid of that raw flour taste. Slowly add the milk and evaporated milk while whisking constantly—lumps are the enemy here! Toss in Dijon mustard and spices. When the sauce thickens—usually about 3 minutes over medium heat—stir in your sharp cheddar and Monterey Jack until smooth.

Step 3: Layer it up with love

Fold the noodles gently into the sauce. In your casserole dish, add half the cheesy noodles, then sprinkle half the Gruyère cheese. Spread a even layer of sour cream on top (this step adds that extra creamy surprise). Then layer the remaining noodles and finish with the remaining Gruyère.

Step 4: Top it and bake till bubbly

Mix the panko crumbs with melted butter and sprinkle evenly over the top. Bake at 350°F for about 30 minutes until golden, bubbly, and smelling like heaven in your kitchen. Let it rest for 5-10 minutes—you’ll thank me when it slices perfectly and isn’t too runny.

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Pro Tips for Making Creamy Cheddar Mac and Cheese Bake Recipe

Freshly Shred Your Cheese: I used to grab pre-shredded cheese for speed, but fresh shredding really makes a smoother sauce without clumps or thickening agents.
Don’t Skip Rinsing Pasta: After draining, rinse the noodles to prevent them from sticking and turning gummy before baking—it changed my mac game completely.
Use a Large Skillet or Dutch Oven: This allows you to make the sauce and toss the pasta all in one pot, cutting down on dishes!
Be Patient Before Serving: Let the bake rest after coming out of the oven so it sets properly and slices beautifully without a cheesy mess.

How to Serve Creamy Cheddar Mac and Cheese Bake Recipe

Garnishes

I love adding a sprinkle of fresh chopped parsley or sliced green onions on top right before serving—they add a pop of color and a bit of fresh bite that balances the richness perfectly.

Side Dishes

This creamy mac pairs wonderfully with crisp green salads, roasted veggies like Brussels sprouts or asparagus, and even BBQ pulled pork if you’re going all out on comfort food vibes.

Creative Ways to Present

For a festive dinner or potluck, I like to make individual mac and cheese portions in ramekins with the breadcrumb topping—it looks super cute and everyone gets their own cheesy indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftover mac in airtight containers in the fridge and it stays creamy for up to five days. Sometimes the pasta soaks up the sauce a bit; a splash of milk when reheating brings it back to life nicely.

Freezing

Freeze leftovers in a sturdy container for up to three months. When thawed and reheated, it won’t be as crisp on top, but the cheesy comfort is just as satisfying—perfect for make-ahead meals.

Reheating

I gently reheat leftovers in the oven at 325°F, covered loosely with foil so it heats evenly without drying out. A quick stir halfway through keeps it melty and delicious.

FAQs

Can I use different types of pasta?

Absolutely! While cavatappi or elbow macaroni are ideal for holding onto sauce, you can use shells, penne, or rigatoni—just adjust the cooking time so they’re al dente before baking.
Why is it important to shred cheese myself?

Pre-shredded cheese often contains anti-caking agents that can make your cheese sauce thicker or clumpy. Freshly shredding cheese melts better and creates a smoother, creamier sauce.
Can I make this recipe vegan or dairy-free?

For dairy-free, try using vegan cheese blends designed for melting and swap milk for unsweetened plant-based milk. Nutritional yeast can boost cheesy flavor, and vegan butter helps with the roux. Just note texture and flavor will vary.
How do I get the breadcrumb topping crispy?

Make sure to toss the panko breadcrumbs in melted butter before sprinkling on top and bake uncovered so they crisp up nicely. Avoid covering with foil until after baking to preserve that crunch.

Final Thoughts

This Creamy Cheddar Mac and Cheese Bake Recipe holds a special place on my dinner table—it’s easy enough for a weeknight dinner but special enough to impress guests. There’s just something so comforting and nostalgic about spooning up that cheesy, bubbly goodness. Honestly, I can’t recommend it enough—once you try it, mac and cheese will never be quite the same for you. Go ahead, give it a whirl and enjoy every cheesy bite as much as I do!