Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Cuisine: American
Ingredients: 3 cups cooked elbow macaroni; 4 oz sharp cheddar cheese, freshly shredded; 4 oz Colby Jack cheese, freshly shredded; 4 oz mozzarella cheese, freshly shredded; 4 oz smoked Gouda cheese, freshly shredded; 2 tbsp unsalted butter; 1½ tbsp all-purpose flour; 2 cloves garlic, minced; ½ cup heavy cream; ½ cup half-and-half; ¼ cup whole milk; 1 oz cream cheese, softened; ½ tsp Dijon mustard; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp smoked paprika; ¼ tsp ground black pepper; Salt, to taste; Freshly grated Parmesan cheese; Red chili pepper flakes, to taste; Fresh parsley, finely chopped

Rich and creamy four-cheese baked mac and cheese made with sharp cheddar, smoked Gouda, Colby Jack, and mozzarella, finished with a bubbly, browned cheese topping.

1 hourServes 4-6

AmericanNovember 6, 2026

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The recipe

Creamy Baked Mac and Cheese

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Serves: 4-6

Ingredients

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For the Pasta:

For the Cheese Blend:

For the Cream Sauce:

For the Seasonings:

For Garnish:

Method

Bring a pot of salted water to a boil. Add the elbow macaroni and cook for 1–2 minutes less than the package instructions. Drain and set aside. You should have approximately 3 cups of cooked pasta.
In a large bowl, combine the shredded sharp cheddar, Colby Jack, mozzarella, and smoked Gouda. Reserve about 1 cup of the shredded cheese blend for topping.
In a 2-quart dish over medium-low heat, melt 2 tablespoons of unsalted butter.
Stir in 2 minced garlic cloves and cook for about 30 seconds, until fragrant. Add 1½ tablespoons of all-purpose flour and whisk continuously for 1 minute.
Gradually pour in ½ cup heavy cream, ½ cup half-and-half, and ¼ cup whole milk, whisking until smooth.
Stir in ½ teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon black pepper, and salt to taste. Allow the sauce to simmer gently for 2–3 minutes, stirring frequently, until slightly thickened.
Remove the dish from the heat. Stir in 1 oz softened cream cheese until smooth. Gradually add the shredded cheese blend, keeping the reserved portion aside, and stir until fully melted and creamy.
Add 3 cups of cooked elbow macaroni directly to the cheese sauce. Gently fold until evenly coated. If the sauce appears too thick, add a splash of warm milk to loosen it.
Spread the macaroni evenly in the dish, leaving a little space at the top. Sprinkle the reserved shredded cheese evenly over the surface.
Transfer the dish to a preheated oven at 375°F (190°C). Bake uncovered for 20–30 minutes, or until the cheese is bubbling around the edges and the top is beautifully browned.
Remove from the oven and let rest for approximately 5 minutes. Finish with freshly grated Parmesan cheese, red chili pepper flakes, and finely chopped fresh parsley.
Enjoy!

Dilruba’s tips

Start checking your mac and cheese after 20 minutes. Baking times may vary depending on your oven, so continue baking until the cheese is bubbly and the top is nicely browned.