This creamy baked mac is everything you want in a cheese recipe — rich, smooth, and covered with a perfectly crispy top. It’s the kind of creamy comfort food nostalgia that shows up at every family potluck and holiday meal, and it never gets old. There’s a lot of sauce, a ton of flavor, and just the right mix of different cheeses to make this the best mac you’ll ever bake.
My inspiration was based on an old Cook’s Illustrated mac and cheese recipe I made at least 10 years ago, and that’s when I discovered American cheese is the secret weapon to super creamy mac and cheese. It’s all because of the sodium citrate, which helps the cheese melt beautifully, and emulsify without turning grainy. Once I learned that, I started adding a few twists of my own — sharp cheddar cheese for tang, gruyere for a little nuttiness, and a buttery panko topping that gives it that signature crispy finish
What's In This Blog Post
Ingredient Breakdown
This homemade mac starts with simple ingredients that work together to make a perfectly smooth cheese sauce. You’ll cook your elbow macaroni right in a mix of water, milk, and cream — the best way to create a creamy sauce without needing a separate béchamel sauce or flour mixture.
- Use American cheese for the base (try to get it from the deli counter rather than pre-shredded cheese for the best results).
- Add shredded extra-sharp cheddar cheese for that classic bite and flavor.
- A bit of gruyere to make it extra flavorful, and adds creaminess. If you don’t have gruyere, double up on the cheddar or even mix in white cheddar, Monterey Jack, or Colby Jack — different types of cheese give you the best texture and flavor.
- A touch of Dijon mustard, garlic powder, and onion powder balances out the richness, while chili oil or a dash of hot sauce adds just enough heat to make it interesting.
- The panko bread crumbs and Parmesan cheese create that crispy top that makes this dish feel like true soul food. If you don't have panko, you can also use crushed up Ritz crackers which is also very delicious!
- Mozzarella cheese adds those extra yummy cheese pulls in every bite!
Step-by-Step Instructions
- Bring the water, milk and cream to a boil in a large saucepan over high heat.
- Stir in the elbow macaroni and reduce to medium heat. The liquid should be barely bubbling, not boiling. Cook, stirring frequently, until slightly past al dente, about 7 to 10 minutes.
- Add the American cheese, dijon mustard, chili oil (optional), worchesteshire, and seasonings and stir until the cheese is completely melted and smooth..
- Off heat, stir in Colby jack cheese and gruyere. Cover the pan and let it stand for 5 minutes so the cheeses melt gently into a creamy sauce.
- Stir the macaroni until smooth and creamy, mix in the mozzarella, and transfer to a baking dish. It will be very loose and watery but don't worry, it will thicken up as it cools into the perfect thickness!
- Sprinkle the panko, parmesan, and mozzarella mixture evenly on top and bake in a 400°F oven for 10 minutes, or until the top is crispy and golden.
- Serve hot with extra cheese on top if you’re feeling bold.
Final Thoughts
This easy baked mac is one of my favorite recipes because it strikes the perfect balance between creamy and crunchy. The American cheese makes it extra smooth, while the sharp cheddar adds depth and the Parmesan breadcrumb topping brings that Southern-style mac flair. Whether it’s your first time making homemade mac or you’ve been chasing the best baked mac for years, this one’s a keeper.
FAQ
Whole milk or heavy cream will give you the creamiest sauce, but skim milk works if you want it lighter.
Pepper jack, mozzarella cheese, Swiss cheese, or mild cheddar are all great swaps depending on what you have at the grocery store.
Yes! Assemble the mac and cheese in a casserole dish, cover tightly with plastic wrap and aluminum foil, and refrigerate for up to 1 day. Bake before serving.
Keep them in an airtight container for up to 3 days in the fridge. Reheat gently over low heat or in the oven covered with foil.
Absolutely — skip the baking step and serve straight from the pan for a quicker, creamier version. It will thicken a it cools.
Recipe
Equipment
- 1 9"x11" Casserole Dish
Ingredients
Mac & Cheese Filling
- 3 cups water
- 2 cups milk
- 1 cup heavy whipping cream
- 8 ounces american cheese shredded or torn into small pieces
- 4 ounces shredded colby jack cheese or other cheddar you like
- 4 ounces shredded gruyere cheese or more cheddar if you don't want to use gruyere
- 4 ounces shredded mozzerella cheese
- 2 teaspoons dijon mustard
- 1 teaspoon worcestershire sauce
- ½ teaspoon chili oil optional
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For The Topping
- ⅔ cup panko bread crumbs or crushed ritz crackers
- ¼ cup grated parmesan cheese
- ⅓ cup grated mozzerella cheese
Instructions
- Bring the water, milk and cream to a boil in a large saucepan over high heat.
- Stir in the elbow macaroni and reduce to medium heat. The liquid should be barely bubbling, not boiling. Cook, stirring frequently, until slightly past al dente, about 7 to 10 minutes.
- Add the American cheese, Dijon mustard, chili oil (optional), Worcestershire, and seasonings and stir until the cheese is completely melted and smooth.
- Off heat, stir in Colby jack cheese and gruyere. Cover the pan and let it stand for 5 minutes so the cheeses melt gently into a creamy sauce.
- Stir the macaroni until smooth and creamy, mix in the mozzarella, and transfer to a baking dish. The mixture will be runny and thin, don't worry! It will thicken to the perfect creaminess.
- Sprinkle the top of the mac and cheese with panko, shredded parmesan and mozzerella cheese.
- Bake in a 400°F oven for 10 minutes, or until the top is crispy and golden.
- Serve hot with extra cheese and freshly chopped parsley on top if you’re feeling bold.
Notes
- Use a large saucepan or medium pot and keep the heat around medium to medium-low — that helps the creamy cheese sauce develop without separating.
- Make sure your dairy is close to room temperature before starting; cold cream can cause a grainy cheese sauce.
- Don’t substitute other pasta shapes — elbow macaroni has the perfect size and texture for this creamy baked mac.
- Avoid overcooking; pasta should be just past al dente so it absorbs the sauce without turning mushy.
- You can prep it ahead: cover the baking dish with plastic wrap and aluminum foil and refrigerate. Bake before serving for a perfect easy baked mac at your Thanksgiving dinner or any family gathering.
- For easy cleanup, use a casserole dish or baking dish that can go straight from oven to table.
