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; 1/4 cup unsalted butter, room temperature; 1/4 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; 1/2 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; 3/4 cup seasoned panko bread crumbs; 3 tablespoons unsalted butter, melted

Jump to Recipe· 4.5 from 33 reviews

If you’re ready for the ultimate comfort food hug, you’re going to love this Creamy Cheddar Mac and Cheese Bake Recipe. It’s rich, cheesy, and packed with layers of melty goodness topped with that irresistible crunchy breadcrumb crust that every mac and cheese dreams of. I’ve made this recipe so many times with friends and family, and it never fails to impress. Stick with me, and I’ll show you how to make your own cheesy masterpiece that’ll have everyone asking for seconds.

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Why This Recipe Works

Balanced Cheese Blend: Combining sharp cheddar, Monterey Jack, and Gruyère creates a depth of flavor and perfect meltiness that’s hard to beat.
Creamy Sauce Base: The mix of whole milk and evaporated milk with a touch of Dijon mustard gives the sauce a velvety texture and subtle tang, making every bite luscious.
Crunchy Topping: Toasted panko breadcrumbs with melted butter add just the right crisp contrast to the soft, cheesy noodles.
Layered Magic: The layering of noodles, cheese, and sour cream builds incredible texture and richness that elevates this casserole above the usual mac and cheese fare.

Creamy Cheddar Mac and Cheese Bake, cheesy baked pasta, easy mac and cheese recipe, comfort food pasta bake, cheesy casserole with crunchy topping - 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 special role in delivering that iconic creamy, cheesy, and crunchy experience. Whether it’s the triple-cheese blend or the Dijon mustard touch, knowing why you’re using what helps you feel confident in the kitchen—and trust me, it really makes the difference.

Cavatappi or elbow noodles: These pasta shapes hold onto the cheese sauce perfectly with their curves and ridges, so every bite is packed with flavor.
Unsalted butter: Gives you control over seasoning and helps create a silky roux for thickening the sauce.
All-purpose flour: The base for the roux that thickens your cheese sauce to silky perfection.
Whole milk: Adds richness and keeps the sauce smooth and creamy.
Evaporated milk: Intensifies creaminess without extra fat—plus, it helps the sauce hold together under heat.
Dijon mustard: A little tang that wakes up the cheese flavor without overpowering it—don’t swap for American mustard!
Garlic powder & onion powder: Subtle aromatics that give depth without being overpowering.
Dried parsley: Adds a hint of herbaceous freshness and a pretty fleck of color.
Black pepper: Just enough heat to balance the richness.
Sharp cheddar cheese: The backbone of the cheese flavor—freshly shredded for the best melt.
Monterey Jack cheese: Creamy and mild, it melts beautifully and adds gooey texture.
Gruyère cheese: Nutty and slightly sweet, it gives a gourmet touch and smooth melt.
Sour cream: Layered in for tanginess and added creaminess, making every bite luscious.
Seasoned panko bread crumbs: They toast up light and crunchy for that crave-worthy topping.
Melted unsalted butter (for topping): Binds the breadcrumbs and ensures beautiful browning and crunch.

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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.

Make It Your Way

While I adore the classic flavors of this creamy cheddar mac and cheese bake recipe, I love how easy it is to make it your own. Whether you’re feeling adventurous or catering to dietary needs, this recipe is versatile enough for your kitchen experiments.

Variation: I once added crispy bacon bits and a dash of smoked paprika to give it a slightly smoky twist—so good if you want something a little different!
Vegetarian Option: Feel free to swap out the butter for olive oil and add roasted veggies like broccoli or cherry tomatoes for extra color and nutrients.
Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free blend to keep it safe and delicious.
Dairy-Free: Try using lactose-free milks and vegan cheese alternatives—though the texture will be a little different, it’s still very satisfying.

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

Step 1: Cook Your Pasta Just Right

Start by boiling your pasta until just al dente—meaning it still has a little bite. I always set my timer for one minute less than the package suggests because the noodles will keep cooking in the oven, and you definitely don’t want mushy mac. After draining, rinse your noodles with cool water to stop the cooking and keep them from sticking together.

Step 2: Build That Creamy Cheese Sauce

In a large skillet or dutch oven, melt the butter over medium heat and whisk in the flour. Cook this roux for about a minute to get rid of the raw flour taste—don’t let it brown. Then, gradually whisk in your whole milk and evaporated milk until the sauce is smooth. Add the Dijon mustard, garlic powder, onion powder, parsley, and black pepper—it’s like magic how these simple ingredients turn into a rich, flavorful sauce.

Step 3: Cheese, Please!

Once your sauce thickens slightly (about 3 minutes simmering), remove the pan from the heat and stir in the sharp cheddar and Monterey Jack cheeses until silky and melted. This step is where patience pays off—don’t rush or you might end up with clumpy cheese. Fold the cooked pasta gently into the cheese sauce.

Step 4: Layer It Up

Transfer half of the cheesy noodles to a buttered casserole dish, then sprinkle half of the Gruyère cheese on top. Spread all the sour cream evenly over this cheese layer—it adds an unexpected creaminess that I think you’ll fall in love with. Now add the remaining cheesy noodles, and finally top with the rest of the Gruyère.

Step 5: Crunch Time

Mix the panko breadcrumbs with melted butter, then sprinkle this mixture evenly over the top of the casserole. This topping will turn beautifully golden and crispy as it bakes, giving your mac and cheese that knockout crunch contrast.

Step 6: Bake and Rest

Bake your mac and cheese bake at 350°F for about 30 minutes until it’s bubbly and golden on top. When you pull it out of the oven, let it rest for about 5 to 10 minutes—that little wait helps it set up perfectly so you’re not spilling molten cheese all over the plate. Then, dig in!

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Tips from My Kitchen

Shred Your Own Cheese: I always shred cheese myself because pre-shredded varieties have anti-caking agents that can thicken your sauce too much and affect texture.
Don’t Overcook Pasta: This is a common pitfall—setting your timer for one minute less than recommended saved my mac from becoming mushy every time.
Use a One-Pot Method: I love making this in a large cast-iron skillet or Dutch oven so I can easily go from stove to oven without extra dishes.
Let It Rest Before Serving: Patience here pays off—the cheese firms up a bit and plates perfectly without a sloppy mess.

How to Serve Creamy Cheddar Mac and Cheese Bake Recipe

Garnishes

I often top mine with freshly chopped parsley or chives for a pop of color and fresh flavor. Some crispy cooked bacon bits or a sprinkle of smoked paprika can add a delicious smoky note. A drizzle of hot sauce on the side? That’s a whole new world of flavor I love for a little kick.

Side Dishes

To balance out the richness, I like serving this creamy cheddar mac and cheese bake recipe alongside a crisp green salad with vinaigrette, roasted Brussels sprouts, or sautéed garlic green beans. A tangy coleslaw also pairs beautifully, adding crunch and brightness.

Creative Ways to Present

For holidays or special dinners, I’ve tried serving this mac and cheese in individual ramekins topped with extra panko—everyone loves their own little golden pot of cheesy heaven. It’s also fun to add colorful veggies into the layers or swirl in cooked lobster or crab for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mac and cheese in an airtight container in the fridge—for up to 5 days. If I’m saving the whole casserole dish, I cover it tightly with foil or plastic wrap to keep it fresh. Just make sure to label and date it if you’re busy like me.

Freezing

This recipe freezes really well—I let it cool completely, then tightly wrap it with foil and pop it into a freezer-safe bag or container. It holds up for about 2 months and is perfect to pull out for busy weeknight dinners. Just remember to thaw in the fridge overnight before baking.

Reheating

For reheating, I recommend sprinkling a little milk over your portion before warming it in the microwave in 30-second bursts to bring back that creamy texture. Or, bake covered with foil at 325°F for 15 minutes, then uncover and bake a few more minutes until bubbly—this keeps the crust crispy and the inside creamy.

FAQs

Can I use different pasta shapes for this mac and cheese bake?

Absolutely! While cavatappi and elbow noodles are traditional and great for holding onto sauce, you can use shells, rotini, or penne if that’s what you have on hand. Just keep the cooking time in mind so your pasta doesn’t get mushy after baking.
Why is Dijon mustard used in this recipe?

Dijon mustard adds subtle tang and depth to the cheese sauce, enhancing the flavor without making it taste like mustard. It brightens up the richness and balances the creaminess perfectly.
Can I prepare this mac and cheese bake ahead of time?

Yes, you can make it up to 24 hours in advance. Just assemble the cheese sauce and noodles, layer the casserole, cover tightly, and refrigerate. When ready to bake, add the breadcrumb topping and bake as directed for best results.
What’s the best way to avoid a grainy cheese sauce?

Make sure to melt your cheese off heat or on very low heat, stirring constantly. Using freshly shredded cheese helps as well, since pre-shredded cheese can contain additives that affect smoothness.
Can I add vegetables to this recipe?

Definitely! Roasted broccoli, peas, or sautéed mushrooms fold in beautifully. Just be mindful to avoid adding too much extra liquid, which might affect the bake’s consistency.

Final Thoughts

This Creamy Cheddar Mac and Cheese Bake Recipe holds a special place in my kitchen and heart because it’s the perfect cozy dish that brings everyone together—whether for a weeknight dinner or a festive gathering. It’s got that unbeatable combo of smooth, cheesy sauce with a crispy, golden topping that feels like a little celebration in every bite. I hope you enjoy making it as much as I do, tweaking it to your taste, and sharing it with your people. Trust me, once you try this, it’ll become your go-to comfort food too!