Creamy Baked Mac and Cheese

ByGaby Dalkin

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Prepare yourselves for the ultimate Creamy Baked Mac and Cheese! This recipe is a star both as a side with some roasted turkey and also on its own.

A baking dish with baked mac and cheese with a little bowl of salt and a plate with mac and cheese in the corner.


 

Why I Love This Recipe

This one is a new addition to my Thanksgiving menu! But I feel like Creamy Baked Mac and Cheese is just the right thing to do. It's an EXCELLENT vegetarian option if you have guests coming that don't like turkey. And kids and adults will love every aspects of this mac and cheese. There's endless possibilities when it comes to things you can add- peas and pancetta taste perfect in the spring mac and cheese or skip the oven and make it a stovetop mac and cheese. Check out the FAQs for more ideas!

The cheese sauce is uber cheesy and creamy. The buttered panko topping gives it that extra crunch you're looking for. The thyme bring it up another level so you can feel a tiny bit fancy. The cheeses used are easily found at any market so you don't have to search for any kinds of fancy cheese. And it makes for incredible leftovers if you are lucky enough to wind up with any! All in all, you're looking at the best Creamy Baked Mac and Cheese to grace your table. In fact, I'd make it now so you can eat it in peace because come Thanksgiving, it's gonna go fast.

Ingredients & Substitutions

mise-en-place with all the ingredients required to make baked mac and cheese.
  • Elbow macaroni or cavatappi
  • Milk
  • Unsalted butter, divided
  • All-purpose flour
  • Grated Gruyère cheese
  • Grated extra-sharp Cheddar
  • Fresh thyme, leaves removed and stems discarded
  • Kosher salt
  • Freshly ground black pepper
  • Nutmeg
  • Panko bread crumbs, more if desired

*For a full list of ingredients and instructions please see recipe card below

How do you make Baked Mac and Cheese?

A strainer with boiled macaroni resting in a pot.

Step 1: Cook the macaroni according to the package directions. Drain well.

A small saucepan with milk.

Step 2: Heat the milk in a small saucepan until just simmering.

A blue dutch oven with melted butter and flour to make roux.

Step 3: Melt 6 tablespoons of butter in a large pot and add the flour to make a roux.

A blue dutch oven with roux made out of butter and flour with a whisk.

Step 4: Cook over low heat for 2 minutes, stirring frequently, until golden brown.

A blue dutch oven with a white sauce, comprising roux and milk with a spoon to mix.

Step 5: Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken.

A blue dutch oven with white sauce topped with cheese, thyme and seasoning.

Step 6: Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg.

A blue dutch oven with macaroni being stirred into cheese sauce.

Step 7: Add the cooked macaroni and stir well.

A small saucepan with butter and panko breadcrumbs.

Step 8: Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine.

A large white baking dish with baked mac and cheese with panko breadcrumbs on top.

Step 9: Pour the mac and cheese into a 3-4 quart baking dish and sprinkle the panko on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

How to Store Mac and Cheese

Once the mac and cheese is cooled to room temperature, store leftovers in an airtight container or tightly wrapped for up to 3 days. To reheat, place it in an oven safe container and add some milk to prevent it from drying. Cover with a foil and heat till the macaroni is warmed through. You can take the foil off and heat for a few more minutes to get a crispy top! You can also microwave to reheat, just make sure you add a little milk!

How to Freeze Mac and Cheese

You can also freeze mac and cheese in freezer bags or an airtight container for up to 3 months. Thaw it in the fridge for half a day, and use the same instructions to reheat as with refrigeration.

Tips & Tricks

  1. Cook the pasta until al dente. You don't want to over-cook it because it's going to cook a little bit more in the oven and absorb some of that cheese sauce.
  2. Make the roux and then turn it into a cheese sauce. A roux is a butter and flour mixture (similar to the one we made for homemade turkey gravy).

FAQs

What can I add to Mac and Cheese to make it even better?

1. Crispy pancetta
2. A large spoonful or two of pesto
3. A few handfuls of chopped spinach
4. Roasted butternut squash
5. Caramelized onions and/or leeks
6. Steamed broccoli florets
7. cooked lobster or crab
8. the possibilities are endless!

What cheese do I use for Mac and Cheese?

The only key here is to use cheese that melt really easily. You can change up the flavor profile quite easily by using any combination of: Parmesan, Cheddar, Pepperjack, Gouda, Fontina, Gruyere, Goat Cheese, or Brie. I always find it's best to use 2-3 different kinds of cheese to really give it a great deep flavor.

Do I have to bake this Mac and Cheese?

If you want to skip the panko topping and just serve this as a stovetop mac and cheese.... be my guest! It's still delicious!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Creamy Baked Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

Creamy Mac and Cheese

Author: Gaby Dalkin
5 from 30 votes
Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had.... plus there's a crispy topping! Inspired by the queen.... Ina
Print Recipe Pin Recipe Review Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons unsalted butter, divided
  • ½ cup all-purpose flour
  • 4 cups grated Gruyère cheese
  • 2 cups grated extra-sharp Cheddar
  • 4-6 sprigs fresh thyme, leaves removed and stems discarded
  • Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • ½ cup panko bread crumbs, more if desired

Instructions
 

  • Preheat the oven to 375 degrees.
  • Cook the macaroni according to the package directions. Drain well.
  • Meanwhile, heat the milk in a small saucepan until just simmering!
  • Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
  • Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Notes

Prep ahead instructions: I'll be honest with you, making mac and cheese ahead of time can be a risk. But I think I've mastered it. For this recipe, you can make the pasta and the cheese sauce and combine them. Then cover and leave it in the fridge. 
Day of serving, add a few tablespoons of milk into the mixture and stir to combine before baking in the oven with the topping! That will loosen up the cheese sauce and still yield beautiful melty mac and cheese 

Nutrition Information

Calories: 814kcal | Carbohydrates: 58g | Protein: 39g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 734mg | Potassium: 403mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 1mg | Calcium: 1038mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes 

114 Comments

  2. This is almost exactly like my mom's recipe with one difference. She always made her white sauce in the microwave and I do the same. It works out just as well as if it was made on the stove and there is no scalded milk when I get distracted by something else. I always look forward to fall and making comfort food recipes!

    Reply

  5. I'd venture to say mac and cheese has always been and will always be a favorite food of mine. There's just no substitute. Looking forward to trying this version!

    Reply

  8. I am a HUGE macaroni and cheese fan! I think I could eat it almost everyday. I love the videos and can't wait to see what you do with your nails next time!

    Reply

  9. I love that your nails are the same color as your Le Creuset! A good mac and cheese recipe is always great to have on file!! This looks soo comforting good!

    Reply

    2. Hi Gaby, when we lived in new Zealand as children over 55 years ago, my mother used to make macaroni cheese. My brother disliked it intensely, so he would go and sit in the huge walnut tree we had in the garden until dinner was finished. He still doesn't like mac cheese! And we no longer have a walnut tree!! I bought for the first time yesterday, monterey jack cheese. The first time I have seen it in our supermarket here in Scotland. So, going to try your recipe. You are welcome to come and try it!! Best wishes, Connie

5 from 30 votes (15 ratings without comment)

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