Name: Creamy Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. medium pasta shells or elbow macaroni; 1/4 cup butter; 1/4 cup flour; 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1.5 blocks); 1 cup heavy cream; 2 cups whole milk; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon mustard powder (or substitute Dijon mustard); 1/4 teaspoon hot sauce (optional)

Jump to Recipe· 4.4 from 5 reviews

If you’ve ever dreamed of the perfect bowl of comfort food, I’m here to share my all-time favorite Creamy Mac and Cheese Recipe that tastes just like the one from Panera — only better because you get to make it in your own kitchen. Honestly, once I nailed this recipe, I kept coming back for seconds (and thirds). It’s rich, velvety, and hits all the cheesy notes you crave. Stick with me, and I’ll walk you through every step so your mac and cheese turns out dreamy every single time.

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Why This Recipe Works

Perfect Cheese Blend: Using Vermont White Cheddar gives it a deep, tangy flavor that’s creamy without being greasy.
Smooth Sauce Base: The classic roux thickens the sauce just right, creating that irresistible creamy texture.
Balanced Seasoning: A touch of mustard powder and a hint of hot sauce elevate the cheese flavors without overpowering them.
Flexible Cooking Options: Whether you want it stovetop creamy or baked with a crunchy topping, this recipe has you covered.

Creamy Mac and Cheese, creamy mac and cheese recipe, homemade mac and cheese, cheesy mac and cheese, best mac and cheese - A close-up view of a pot filled with creamy macaroni and cheese. The dish has one main layer of small pasta shells coated in a thick, smooth, pale yellow cheese sauce with a slightly shiny texture. A black spoon lifts a scoop from the pot, showing the cheesy sauce clinging to the pasta shells. The pot rests on a white marbled surface, giving the scene a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Mac and Cheese Recipe comes from combining familiar pantry staples in the right way. Each ingredient plays a role in building that rich, cheesy goodness that clings perfectly to every nook of the pasta shells or macaroni.

Creamy Mac and Cheese, creamy mac and cheese recipe, homemade mac and cheese, cheesy mac and cheese, best mac and cheese - Flat lay of medium pasta shells in a small pile, a chunk of white cheddar block next to a small mound of shredded white cheddar cheese, a small white ceramic bowl of cubed butter, a small white ceramic bowl of white flour powder, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl filled with whole milk, a small white ceramic bowl containing a pale yellow mustard powder, a small white ceramic bowl with a few drops of orange-red hot sauce, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of whole black peppercorns, all arranged symmetrically and balanced 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

Medium pasta shells or elbow macaroni: Their shape really holds the sauce, so every bite is gooey and coated.
Butter: Provides richness and helps toast the flour for the roux without any lumps.
Flour: The thickening agent of your cheese sauce, it turns the cream and milk into a silky base.
White Cheddar cheese: I swear by Vermont White Cheddar for flavor and creaminess, but feel free to experiment.
Heavy cream and whole milk: These add moisture and richness—heavy cream keeps it luscious while milk keeps things balanced.
Salt, pepper, and mustard powder: These raise the flavor profile and give the dish a gentle kick of depth.
Hot sauce (optional): A secret weapon to enhance the cheese flavor without making it spicy – trust me on this one.

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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.

Tweak to Your Taste

This recipe is a fantastic canvas—you can make it classic or creative depending on what you crave or have on hand. Personally, I love adding a little smoky twist or mixing cheeses to ramp up the flavor even more.

Cheese Variations: I sometimes swap in Gruyere or Monterey Jack for a nuttier or creamier bite. It’s fun to experiment with blends!
Make it Spicy: Adding a bit more hot sauce or a pinch of cayenne can give your mac a gentle warmth that surprises and delights.
Bake It Up: If you like a crunchy top, sprinkle breadcrumbs or crushed Ritz crackers and bake for golden perfection—I’m obsessed with that contrast in textures.
Dietary Mods: Whole milk and cream really make a difference, but you can use lower-fat milk or dairy-free options with some textural tweaks if needed.

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

Step 1: Shred Your Cheese and Prep Ingredients

This step is key to smooth melting. I shred my Vermont White Cheddar ahead of time and let it sit at room temperature for a bit—it blends into the sauce easier that way. Also, measure out all your ingredients so you’re not scrambling mid-cook. Trust me, being organized here saves you stress.

Step 2: Cook the Pasta to Al Dente

Boil your pasta according to package instructions until just al dente—meaning still a little firm. You don’t want mushy noodles because they’ll cook a bit more when combined with the sauce. Drain the pasta well to avoid watering down your delicious sauce later.

Step 3: Make the Roux for Your Creamy Base

In a saucepan over medium heat, melt the butter then whisk in the flour. Cook this for about a minute until it turns a light golden color; it smells nutty and keeps your sauce lump-free. The roux is the unsung hero here—it thickens the milk and cream into that velvety foundation we all love.

Step 4: Slowly Add Cream, Milk & Seasonings

Whisk in the heavy cream and whole milk gradually, stirring constantly so the sauce stays silky. After about 3 minutes, add your salt, pepper, mustard powder, and that sneaky splash of hot sauce. Stir well and reduce the heat to low.

Step 5: Melt in the Cheese and Combine with Pasta

Now for the best part—slowly sprinkle in your shredded cheddar while whisking continuously. You want a smooth, thick sauce with no clumps of cheese. Once your cheese sauce is ready, gently stir in the cooked pasta to coat every nook and cranny with creamy deliciousness. Serve immediately for the best ooey-gooey experience!

Bonus Step: Baking Your Mac and Cheese

If you prefer baked mac and cheese with a golden crust, reduce the pasta to 3/4 pound (since it’ll soak up more sauce), cook it slightly under al dente, then combine with the sauce. Transfer to a greased dish and top with crushed Ritz crackers for that irresistible crunch. Bake at 325°F for 15 minutes and let it rest a few minutes before digging in.

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Pro Tips for Making Creamy Mac and Cheese Recipe

Room Temperature Cheese: I learned that cold cheese clumps up instead of melting smoothly, so let it sit out before adding.
Don’t Rush the Roux: Give that butter and flour time to toast lightly—this sets a great flavor foundation.
Continuous Whisking: Stir constantly when adding milk and cheese to avoid lumps and achieve that silky texture.
Pasta Timing: Avoid overcooking pasta to keep it from turning mushy when combined with cheese sauce or baked.

How to Serve Creamy Mac and Cheese Recipe

Creamy Mac and Cheese, creamy mac and cheese recipe, homemade mac and cheese, cheesy mac and cheese, best mac and cheese - A close-up image of a pot filled with creamy pasta shells coated in a smooth, pale yellow cheese sauce, showing the small pasta pieces evenly covered and mixed in the thick sauce. A black spoon lifts a scoop of the cheesy pasta, showing the soft texture of the sauce and the shapes of the shells, with small specks of black pepper visible. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with just a sprinkle of fresh chopped parsley or green onions to add a fresh pop of color and brightness against the rich, creamy background. If you’re feeling fancy, crispy bacon bits or toasted breadcrumbs add delightful textures too!

Side Dishes

This mac and cheese pairs so well with roasted veggies like broccoli or Brussels sprouts, because the slight bitterness balances out the richness. For a heartier meal, I love grilled chicken or a crisp salad with tangy vinaigrette alongside it.

Creative Ways to Present

For special occasions, I’ve baked this mac and cheese in individual ramekins topped with Parmesan and breadcrumbs—serves perfectly as an elegant side. Or pour it into a hollowed-out bread bowl for a fun, shareable centerpiece that everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftover mac and cheese? Store it airtight in the fridge for 3 to 4 days. When I do this, I find it’s best to add a splash of milk when reheating to bring back the creaminess and prevent it from drying out or getting rubbery.

Freezing

I’ve frozen this macaroni and cheese a couple of times—wrap it tightly and freeze for up to 2 months. It’s good for those nights you need quick comfort, though the reheated version can be a little less creamy as dairy separates slightly after freezing.

Reheating

My favorite way to reheat is gently on the stove over low heat with a splash of milk, stirring constantly. It revives the sauce beautifully without drying it out. Avoid microwaving too long or at high heat since it can make the cheese clump.

FAQs

Can I use other types of cheese in this Creamy Mac and Cheese Recipe?

Absolutely! While Vermont White Cheddar is key for that classic tangy flavor, mixing in cheeses like Gruyere, Mozzarella, or Monterey Jack can add creaminess and complexity. Just be sure to use good melting cheeses for the best texture.
Is the hot sauce really necessary?

The hot sauce isn’t about making the dish spicy—it’s a flavor enhancer that rounds out the sharpness of the cheese. If you prefer, you can skip it, but I recommend trying it at least once—you’ll be surprised how it lifts the dish.
Can I make this recipe ahead of time?

Definitely! You can prepare the cooked pasta and cheese sauce separately or combined, then refrigerate for 1-2 days. When ready, warm it in a slow cooker on low, stirring occasionally, or gently reheat on the stove for best results.
How do I prevent my mac and cheese sauce from becoming grainy?

Keep the cheese at room temperature before adding, whisk continuously while melting cheese into the sauce, and avoid overheating—all of these help keep your sauce silky smooth without a grainy texture.

Final Thoughts

Honestly, this Creamy Mac and Cheese Recipe is one of those cozy, soul-soothing dishes I return to when I need comfort on a plate. Sharing it with you feels like inviting you into my kitchen, and I hope you find it as reliably delicious and satisfying as I do. Whether it’s a weeknight dinner or a crowd-pleasing side, you can’t go wrong with this recipe. So go ahead, give it a try—you’ll be thanking yourself for that extra cheesy, creamy goodness!