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My recipe for Creamy Mac and Cheese is out of this world delicious! Inspired by Ina Garten’s mac and cheese recipe, it combines sharp cheddar and gruyere for a homemade mac and cheese that’s extra rich and creamy. Topped with tomatoes and crispy, buttery breadcrumbs, it’s irresistible! Ready in 30 minutes and great for feeding a crowd.
Jump to:
- Creamy Mac and Cheese Recipe
- Easy Mac and Cheese Ingredients
- How to Make Homemade Mac and Cheese
- Gourmet Mac and Cheese Add-ins
- Simple Macaroni and Cheese Substitutions
- Ina Garten Mac and Cheese FAQ
- Make Ahead Mac and Cheese Instructions
- Recipe Tips
- Gluten-Free Baked Mac and Cheese
- Storing Instructions
- Mac and Cheese Recipes
- Pin it for later!
- Recipe
- Reviews
Creamy Mac and Cheese Recipe
Growing up, nothing made me more excited than seeing a big pan of macaroni going into the oven for dinner! My mom’s homemade macaroni and cheese was her pride and joy. Move aside, boxed macaroni; her homemade recipe was so good, my friends would ask for it every time they came over!
So when I ended up with a family of my own, it was time to crack open the recipe cards and pull out my mom’s classic! And with just a few little adjustments inspired by Ina Garten mac and cheese casserole, it’s better than ever and ready in 30 minutes.
The best part about my easy mac and cheese recipe is that it’s big enough to feed your family or a crowd, and it can be made ahead of time easily. Plus, it’s so creamy and saucy, you won’t believe it’s baked!
I promise you’re going to love how easy this homemade creamy mac and cheese recipe is and how incredible it tastes. Your family won’t want any other kind!
Easy Mac and Cheese Ingredients
- Pasta
- Salt and pepper
- Olive oil
- Butter
- Flour
- Milk
- Cheddar cheese
- Gruyere cheese
- Panko
- Tomatoes (optional)
The sliced tomatoes are optional, but add a pop of freshness and color to homemade mac and cheese that my family loves. Try it out at least once!
How to Make Homemade Mac and Cheese
- Preheat oven to 375°F. Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil, then add the pasta and cook to package instructions. Drain and set aside.
- In another large pot, melt 6 Tablespoons of butter. Once melted, add in flour and stir until combined and thickened into a paste. Slowly add milk and whisk until creamy, thick, and smooth. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
- Add pasta to cheese sauce and mix. Spray a 9 by 13-inch baking dish with cooking spray and add your macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 Tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.
- Bake uncovered for about 30 minutes, until bubbling and edges are starting to brown. Serve and enjoy!
Gourmet Mac and Cheese Add-ins
- Bacon – try my candied bacon or air fryer bacon
- Vegetables – try adding in broccoli, green beans, peas, onions, or any favorite veggie. I even like adding a little spinach!
- Sliced hotdogs or sausage – okay, who doesn’t love adding sliced hotdogs to their mac and cheese? It’s the best combination, and kids love it.
- Buffalo sauce and shredded chicken. I like adding a sprinkle of blue cheese when I do this, too.
Simple Macaroni and Cheese Substitutions
- Instead of gruyere mac and cheese, you can use brie, smoked gouda, fontina, Monterey Jack, or more cheddar.
- Instead of panko breadcrumbs, you can use any kind of breadcrumb you wish. I also love using crushed Ritz or Club crackers!
- For extra flavorful breadcrumbs, add in a sprinkle of garlic powder, onion powder, salt, and pepper, plus a tablespoon of melted butter!
- I use fusilli pasta in this dish, but you can use any macaroni noodle you prefer.
- Try using Leftover Ham mixed in with the pasta.
Ina Garten Mac and Cheese FAQ
Mac and cheese should not be covered while baking. Covering the mac and cheese will steam it rather than give it a crispy baked texture. This will leave the topping soggy and the pasta overcooked!
A bechamel made with a roux (mixture of flour and butter) is used to thicken macaroni and cheese. This thick, easy-to-make cheese sauce is a perfect base for a cheesy and creamy mac and cheese.
A mix of cheddar and gruyere is the best for oven mac and cheese to give it a rich flavor and creamy texture. You can also use one of the variations listed above.
Yes! Allow the dish to cool, then cover with aluminum foil, label with the freezing date, and freeze for up to 2 months. Leave out the tomato slices when freezing mac and cheese for best results. I recommend doubling the recipe and freezing it so you have plenty of leftovers. When ready to eat, thaw in the refrigerator overnight and bake in the oven as instructed. This is the best make ahead mac and cheese!
Make Ahead Mac and Cheese Instructions
- Prepare the mac and cheese recipe as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and allow it to cool.
- Once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking as instructed in the recipe card.
Recipe Tips
- For a crunchier topping, broil 2-5 minutes at the end of the bake time.
- If making ahead of time, allow the dish to sit on the counter for 30 minutes before baking.
- To add a little extra flavor, try adding in a teaspoon of Sriracha and a half teaspoon of mustard powder.
- Don’t cover the mac and cheese while baking it! This way the top will get deliciously crunchy and crisp.
Gluten-Free Baked Mac and Cheese
- Replace the fusilli noodles with a gluten-free noodle. I find Tinkyada brown rice spirals to be a great choice for an easy mac and cheese bake.
- Omit the breadcrumbs, or use your favorite gluten-free cracker and crush them up with a bit of garlic powder!
- For the roux, use a gluten-free flour instead of all-purpose flour. It’ll thicken up just as well!
- Gluten free pasta tends to be a little more fragile. I recommend not over-stirring it when combining it with the sauce.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. When you reheat, add a little bit of milk. Reheat in the microwave covered partially with plastic wrap, stirring frequently.
Did you try my Ina Garten mac and cheese? I’d love to know what you think! Let me know in the comments below and with a rating.
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Thanksgiving Dishes, Side Dishes for Prime Rib or Christmas Side Dishes!
Mac and Cheese Recipes
- Bacon Macaroni and Cheese
- Butternut Squash Mac and Cheese
- Chili Mac Recipe
- Truffle Mac and Cheese
- Brisket Mac and Cheese
For the holidays, try my Candied Yams next!
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Did you enjoy this page? Save it on Pinterest for later!Recipe
Easy Creamy Mac and Cheese
Equipment
- 9 x 13 inch baking dish
- 2 large pots
Ingredients
- 16 oz fusilli pasta or pasta of choice
- 1 dash salt
- 1 drizzle olive oil
- 10 Tablespoons butter 6 Tablespoons for pasta, 4 Tablespoons for breadcrumb topping
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- salt and pepper, to taste
- 2 medium tomatoes sliced, optional
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil. Add pasta and boil according to package directions (al dente if desired). Drain and set aside.16 oz fusilli pasta, 1 dash salt, 1 drizzle olive oil
- In another large pot, melt 6 Tablespoons of butter. Once melted, add in flour and stir until combined and thickened into a paste.10 Tablespoons butter, ½ cup all-purpose flour
- Slowly add milk and whisk until creamy, thick, and smooth. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.4 cups whole milk, 4 cups sharp cheddar cheese, shredded, 2 cups Gruyere cheese, shredded, salt and pepper, to taste
- Add pasta to cheese sauce and mix. Spray a 9 by 13-inch dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 Tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don't continue to brown in the hot pan.10 Tablespoons butter, 1 cup panko breadcrumbs
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.2 medium tomatoes
- Bake for about 30 minutes, until bubbling and edges are starting to brown. Serve and enjoy!
Notes
- Prepare mac and cheese as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking.
Nutrition
Photography by Kristen King.
Kelli says
I made this tonight for supper and it was delicious!
Em Beitel says
Thank you so much Kelli! We’re so glad you enjoyed it!