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; ¼ cup unsalted butter, room temperature; ¼ 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; ½ 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; ¾ cup seasoned panko bread crumbs; 3 tablespoons unsalted butter, melted

Jump to Recipe· 4.6 from 3 reviews

If you’re searching for the ultimate comfort food that feels like a warm hug on a plate, look no further. This Creamy Cheddar Mac and Cheese Bake Recipe is hands-down one of my all-time favorites, and I can’t wait to share it with you. Imagine tender pasta swimming in a luscious blend of three melty cheeses with a golden, crunchy breadcrumb topping that’s simply irresistible. Trust me, once you try this, it’ll be your go-to mac and cheese for every occasion.

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Why This Recipe Works

Three Cheeses Blend: Combining cheddar, Monterey Jack, and Gruyère gives a deeply flavorful and silky cheese sauce that melts perfectly.
Bechamel Base: Starting with a butter-flour roux mixed with evaporated and whole milk ensures a creamy, smooth sauce without being too thick.
Layered Sour Cream: Adding sour cream between cheesy layers boosts creaminess and adds a subtle tang that balances richness.
Crunchy Panko Topping: The crispy, buttery breadcrumb topping gives that irresistible texture contrast everyone craves in a baked mac and cheese.

Creamy Cheddar Mac and Cheese Bake, comfort food recipe, cheesy baked pasta, homemade mac and cheese, easy cheesy casserole - 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

Every ingredient in this Creamy Cheddar Mac and Cheese Bake Recipe plays a crucial role. From pasta that holds up under baking to cheeses that melt into a luscious sauce — I’ll guide you through why each is essential and what to look for when shopping.

Creamy Cheddar Mac and Cheese Bake, comfort food recipe, cheesy baked pasta, homemade mac and cheese, easy cheesy casserole - Flat lay of cavatappi noodles in a simple white ceramic bowl, a few cubes of unsalted butter on a small white plate, a small white bowl filled with all-purpose flour, another small white bowl containing whole milk, a small white bowl with evaporated milk, a small white bowl holding smooth Dijon mustard, a small white bowl with garlic powder, a small white bowl with onion powder, a small white bowl with dried parsley, a small white bowl with black pepper, a pile of freshly shredded cheddar cheese on a white plate, a pile of freshly shredded Monterey Jack cheese on another white plate, a pile of freshly shredded Gruyère cheese on a white plate, a small white bowl of sour cream, a small white bowl of seasoned panko breadcrumbs, and a small white bowl with melted butter, arranged symmetrically and balanced, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cavatappi noodles: Their spiral shape catches every bit of cheesy sauce, making each bite a delight — plus, they hold up well in the oven.
Unsalted butter: Perfect for controlling salt in your dish and creating the roux base for the sauce.
All-purpose flour: Thickens the sauce gently without any lumps or graininess.
Whole milk: Adds richness and creaminess, balancing the cheese beautifully.
Evaporated milk: Concentrates the creaminess without adding too much liquid — a game changer for texture.
Dijon mustard: Adds just the right tang and depth; don’t substitute with American mustard which is too sharp.
Garlic powder, onion powder, dried parsley, black pepper: These spices elevate the flavor without overpowering the cheese.
Cheddar cheese, Monterey Jack cheese, Gruyère cheese (freshly shredded): Each cheese brings creaminess, mildness, and nutty complexity respectively — shredding your own cheese ensures smooth melting.
Sour cream: Adds a tangy creaminess that keeps the bake moist and luscious.
Seasoned panko breadcrumbs: Provides that irresistible crunch when mixed with melted butter on top.

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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

One of the things I adore about this Creamy Cheddar Mac and Cheese Bake Recipe is how easy it is to customize. You can tweak cheeses, spices, or even add mix-ins to make it truly your own.

Vegetarian Upgrade: I love stirring in sautéed mushrooms or steamed broccoli before baking — it adds color and sneaks in some veggies.
Spicy Kick: Adding a pinch of cayenne or diced jalapeños makes the dish pop—perfect if you like a little heat!
Gluten-Free Version: Swap the flour and breadcrumbs for gluten-free alternatives and use gluten-free pasta for allergy-friendly baking.
Make it Bigger: This recipe scales well if you need to feed a crowd—just increase ingredients proportionally.

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

Step 1: Don’t Overcook the Pasta — Al Dente is Key

Cook your cavatappi noodles exactly one minute less than the package suggests. This small step keeps your noodles from turning mushy after baking. I always set a timer to make sure I don’t lose track—once drained, rinse with cold water to cool them and stop cooking.

Step 2: Create the Creamy, Flavorful Sauce

Melt your butter over medium heat and whisk in the flour, cooking it for about a minute to remove that raw flour taste. Then slowly whisk in both the whole milk and evaporated milk until smooth. Add your Dijon mustard and spices, stirring to combine. Keep simmering gently for about 3 minutes until the sauce thickens just enough to coat the back of a spoon — this is where all the magic happens! Avoid boiling hard, or it could break the sauce.

Step 3: Melt in the Cheeses and Fold in Noodles

Remove the sauce from heat and stir in freshly shredded cheddar and Monterey Jack cheeses until smooth and integrated. I like using a large, deep skillet so I can fold in the noodles right there—less mess! If yours isn’t big enough, no worries, use a large bowl for folding.

Step 4: Layer, Add Sour Cream, and Top with Gruyère

Here’s where this creamy cheddar mac and cheese bake recipe really shines — pour half the cheesy noodles into your greased casserole dish, then sprinkle half the Gruyère on top. Spread all the sour cream evenly over this layer, then top with the remaining noodles and the rest of the Gruyère cheese. This layering gives a surprise tang and creaminess within every bite!

Step 5: Finish with the Crispy Panko Topping and Bake

Mix seasoned panko breadcrumbs with melted butter, then spread evenly over the top layer of cheese. Pop it into your preheated 350°F oven and bake for 30 minutes until bubbly and golden brown on top. Let it sit for 5–10 minutes before serving to let it set up perfectly — patience here pays off big time!

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Tips from My Kitchen

Freshly Shred Cheese: Shredding your own cheese ensures it melts smoothly without thickening the sauce too much like pre-shredded cheese can.
Don’t Skip the Dijon: The subtle tang of good quality Dijon mustard rounds out the flavors — I once left it out and the sauce felt flat.
Use a Heavy Skillet: A cast-iron or Dutch oven allows you to go straight to the oven, cutting down on dishes and keeping everything cozy for baking.
Avoid Overbaking: Keep an eye on your topping so it doesn’t burn; golden and bubbly is the sweet spot.

How to Serve Creamy Cheddar Mac and Cheese Bake Recipe

Creamy Cheddar Mac and Cheese Bake, comfort food recipe, cheesy baked pasta, homemade mac and cheese, easy cheesy casserole - The image shows a white baking dish filled with macaroni and cheese, topped with a golden-brown crumbly layer. The top right corner is scooped out by a wooden spoon, revealing creamy cheese-covered macaroni underneath. Two white bowls each hold a serving of the macaroni and cheese with the same crumb topping, placed above and below the baking dish. The scene also includes a blue cloth napkin on the left, three silver forks lined up below the left bowl, a pile of shredded cheddar cheese and a metal grater on the bottom right, and two clear glasses of dark amber liquid near the bowls. Fresh green parsley sprigs are scattered around for decoration, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle freshly chopped parsley or chives on top right before serving — the splash of green brightens up the dish visually and adds a lovely fresh note. A light dusting of smoked paprika can also add a subtle smoky depth if you’re feeling adventurous.

Side Dishes

This mac and cheese bake is a hearty star, so I usually keep sides simple and fresh: a crisp green salad, roasted Brussels sprouts, or steamed green beans with lemon zest. It’s such a creamy dish that you want some freshness to balance your plate.

Creative Ways to Present

For guests, I sometimes serve individual portions in mini cast iron skillets or ramekins – they stay hot and look charming on the table. Another fun way is layering it inside hollowed-out bell peppers for a colorful presentation at potlucks or family dinners.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they typically keep beautifully for up to 5 days. For the casserole dish, just cover tightly with foil or plastic wrap—this keeps the top from drying out.

Freezing

This recipe freezes well if you wrap it tightly in foil or plastic wrap. I usually freeze individual portions for quick future meals. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I sprinkle a little milk over the portion to refresh creaminess and microwave in 30-second bursts until warm. Alternatively, covering it with foil and baking at 325°F for about 15–20 minutes restores that baked-in goodness without drying out.

FAQs

Can I use other types of pasta for this Creamy Cheddar Mac and Cheese Bake Recipe?

Absolutely! While cavatappi or elbow macaroni are best for catching sauce, penne or shells also work well. Just pick a pasta that holds sauce nicely and be sure to cook it al dente to avoid mushiness after baking.
Why do you recommend shredding cheese fresh instead of pre-shredded?

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and can make your sauce thicker or grainy. Freshly shredded cheese melts evenly and gives you that perfect creamy texture.
Can I make this Creamy Cheddar Mac and Cheese Bake Recipe ahead of time?

Yes, you can assemble it up to one day in advance. Just cover tightly and refrigerate. Bring it to room temperature before baking, then add the breadcrumb topping and bake as usual for that fresh-out-of-the-oven flavor.
How can I add more flavor to this mac and cheese?

Try stirring in spices like smoked paprika, cayenne pepper for heat, or even a bit of cooked bacon or caramelized onions. Layering with herbs like fresh thyme or rosemary can add an aromatic punch, too.

Final Thoughts

This Creamy Cheddar Mac and Cheese Bake Recipe hits all the right notes for comfort food that feels special enough for celebrations but simple enough for a weeknight meal. I’ve made it countless times, and every single batch brings smiles to the table. I hope you give it a try and make it your own — it’s the kind of recipe you’ll find yourself craving over and over.