Baked Mac and Cheese is 5-Ingredient Creamy Ultimate Easy.

Baked Mac and Cheese has always been my secret weapon in the kitchen. As a professional chef who loves turning simple, pantry-friendly ingredients into comforting meals, I designed this five-ingredient version to fit a busy mom’s or professional’s schedule without sacrificing flavor or texture. In my own kitchen, I’ve seen this dish become a weeknight hero and a crowd-pleaser at potlucks. The creamy sauce coats every elbow, while the breadcrumb topping delivers a satisfying crunch that makes even picky eaters smile. If you crave warmth, speed, and dependable comfort, you’re in the right place. Let’s dive into a recipe that respects your time and delivers real deliciousness in every bite.

Baked Mac and Cheese: What makes this recipe special

Baked Mac and Cheese is my go-to hug on a busy night, a warm, cashmere-soft comfort that makes even the most exhausting day feel within reach.
As a home cook who loves turning simple pantry staples into big, cozy flavors, I designed this five-ingredient version to be quick, reliable, and delicious enough to win over any hungry crowd.
In my kitchen, it’s a weeknight hero and holiday crowd-pleaser, a creamy sauce that clings to elbow pasta and a crisp, buttery crust that sings when the dish lands on the table.

Five-ingredient simplicity

Keeping the ingredient count tight preserves flavor and speeds prep without skimping on creaminess.
Each item plays a starring role, so there’s no clutter or last-minute dash to the store.
I love how five ingredients can still deliver a rich, velvety sauce that coats every elbow.

Comfort, speed, and crowd-pleasing results

This dish fits weeknights and gatherings alike, a dependable crowd-pleaser that still feels like a treat.
It’s nourishing, forgiving, and easy to scale up for bigger groups.

Baked Mac and Cheese Ingredients

Here are the ingredients for Baked Mac and Cheese, with exact measurements included at the bottom for printing.

• 8 oz elbow macaroni — classic pasta base.
• 3 tbsp butter — richness.
• 3 tbsp all-purpose flour — thickener.
• 2 cups milk, 1 cup heavy cream — creamy body.
• 3 cups cheddar cheese, divided — melt and coat.
• 1/2 cup mozzarella or Jack — extra melt.
• 1/2 tsp salt, 1/2 tsp pepper — season.
• 1/2 tsp garlic powder — warmth.
• 1/4 tsp paprika (optional) — color.
• 1/2 cup breadcrumbs — crunchy topping.
• 1 tbsp melted butter — topping mix.

How to Make Baked Mac and Cheese

Step 1: Preheat and prepare the pan

Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter or neutral oil.
Having the pan ready ensures the five-ingredient Baked Mac and Cheese bakes evenly and releases cleanly.
Set up your ingredients nearby so the sauce comes together smoothly without scrambling at the last minute.

Step 2: Cook the pasta

Cook elbow macaroni in salted boiling water until just al dente, about 6 to 8 minutes.
Drain well and set aside, keeping a little starch for the sauce to cling.
Keep the pasta warm so it doesn’t clump when mixing with the cheese.

Step 3: Make the cheese roux

In a medium saucepan over medium heat, melt butter until foamy.
Whisk in the flour and cook about a minute to lose the raw taste.
Slowly whisk in milk and heavy cream, simmer until smooth and thick, then stir in 2 1/2 cups cheddar and mozzarella with salt, pepper, garlic powder, and paprika until melted and glossy.

Step 4: Finish the cheese sauce

Turn the heat to low and stir until the cheese sauce is silky.
Taste and adjust salt, pepper, or a splash more milk if needed.
The result should be creamy and pourable, perfect for coating the pasta; if you want a pop of brightness, add a pinch of mustard powder.

Step 5: Combine and top

Fold the drained pasta into the cheese sauce, coating every elbow.
Transfer to the prepared baking dish and spread evenly; reserve a little cheese for the top.
If you crave a crunchy crown, mix breadcrumbs with melted butter and sprinkle over the top.

Step 6: Bake and rest

Bake at 350°F for 20–25 minutes, until the edges bubble and the top turns golden.
Let the dish rest 5 minutes before serving so the sauce firms up a bit.
Slice and serve with a simple green salad or roasted vegetables for balance.

Tips for Success with Baked Mac and Cheese

• I salt the pasta water generously so elbow pasta tastes like itself in the weeknight sauce.
• I whisk the roux patiently; a glossy sauce equals a silky Baked Mac and Cheese, truly.
• I save a handful of cheese for the top to get that golden crown, please today.
• I let the dish rest five minutes; the sauce firms a touch and flavors settle together.
• I switch up the cheese occasionally to keep the family guessing and happy, always at dinner.

Baked Mac and Cheese Equipment Needed

• Large pot or Dutch oven for boiling pasta.
• Colander to drain well.
• Medium saucepan for the roux.
• Whisk and wooden spoon or silicone spatula.
• Baking dish (about 2 quarts or 9×13 inches) or an equivalent casserole.
• Measuring cups and spoons, oven mitts, and a couple of mixing bowls for prep.

Baked Mac and Cheese Variations

• Gluten-free version: Use gluten-free pasta and a roux thickened with rice flour.
• Cheese spectrum: Blend sharp cheddar with Gruyère for depth in Baked Mac and Cheese.
• Creaminess boost: Add an extra 1/2 cup cream for silkier Baked Mac and Cheese.
• Protein boosts: Crumble bacon or stir in shredded chicken.
• Veggie twist: Fold in broccoli, peas, or sautéed spinach.
• Spice and brightness: Pinch of paprika, chili flakes, or a splash of Dijon.
• Crunch crown: Top with buttered panko and parmesan for extra crunch.
• Herb lift: Finish with chopped parsley or chives.
• Make-ahead option: Assemble and refrigerate, then bake later.

Why You’ll Love This Baked Mac and Cheese

I reach for this Baked Mac and Cheese when time is tight but the craving is loud. It’s incredibly forgiving—once the roux comes together, the sauce glides through the pasta and the crispy topping feels like a celebratory crown. It’s budget-friendly, crowd-pleasing, and easy to scale for weeknights or bigger gatherings. Plus, the five-ingredient limit keeps things sane, so I can cook with confidence and still hit the couch before the kids’ bedtime.

Serving Suggestions for Baked Mac and Cheese

I love pairing Baked Mac and Cheese with crisp sides for balance and color too.

• Pair with a fresh green salad or roasted vegetables to cut richness.
• Offer iced tea or a light white wine for adults.
• Serve in a warm dish and garnish with parsley and paprika for color.

Make-Ahead and Freezer-Friendly Baked Mac and Cheese Tips

This Make-Ahead and Freezer-Friendly Baked Mac and Cheese saves time on busy nights.

• Make-ahead: assemble and refrigerate up to 24 hours before baking.
• Freeze unbaked for up to 2 months; bake from frozen.
• If thawed, add 5–10 minutes; center should be hot.
• Reheat covered at 350°F until bubbly; rest 5 minutes.
• Storage: refrigerate 3–4 days; freeze for longer.
• Thaw overnight in fridge when planning ahead.
• Label with date to avoid mystery leftovers.
• If you’re using many portions, freeze in individual servings.

Baked Mac and Cheese FAQs

Can I make this gluten-free?

Yes. You can make gluten-free Baked Mac and Cheese with gluten-free pasta and a rice flour roux. Look for gluten-free labels on cheese, breadcrumbs, and any thickeners. The sauce stays creamy, and it bakes up perfectly, just like the original.

Can I substitute part-skim milk or half-and-half?

Absolutely. Part-skim milk or half-and-half can lighten the sauce without losing body. To keep creaminess, add a little extra cheese or a splash more cream. I often mix half-and-half with a touch of cream for richness while trimming some calories.

Can I freeze baked mac and cheese?

You can freeze baked mac and cheese. Freeze before baking for the best texture, then bake from frozen, adding 20–30 minutes. You can also freeze baked portions after cooling; reheat gently until hot. Thaw overnight in the fridge if possible for even heating.

How do I reheat for best texture?

Reheat gently to keep creaminess. Oven at 350°F, covered, 15–20 minutes, then uncover 5 minutes. Microwave works but can dry the edges; add a splash of milk if needed. Let it rest a few minutes before serving.

Final Thoughts

I’ve cooked this Baked Mac and Cheese countless times, and each batch feels like a small celebration in a skillet of steam and cheese. It’s my calm in the chaotic dinner rush, a hug that travels well from oven to table. I love how five simple ingredients come together into something lush, comforting, and surprisingly elegant. When the kids sigh with contentment and I hear a chorus of “more please,” I know the week just got lighter. This dish reminds me that good food doesn’t have to be complicated—just honest, creamy, and made with care. I’m grateful for every bite.

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