By Tanya Harris · Updated October 23, 2026 · 33 Comments · This post may contain affiliate links

Extra Creamy Baked Mac and Cheese

This baked mac and cheese is creamy all the way through, with five cheeses and melted cheese on top. It's the one I make when I need a big pan of mac and cheese for the holidays.

A serving spoon lifting a creamy scoop of mac and cheese from the baking dish.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

A serving of creamy baked mac and cheese on a dark plate.

Baked Mac and Cheese Flavor Snapshot

How it tastes

Extra creamy inside
Five cheeses, mild and sharp
Golden cheesy top

Difficulty

A few key steps

Shredding four cheeses is the main job, so do it while the macaroni boils.

This recipe comes from my friend Elgin. A group of us stayed at a beach house on the Outer Banks, and one night Elgin made this mac and cheese. Everyone in the house got some except me. They claim I was asleep. I think they just didn't want to share lol. I heard about it the whole weekend.

A year later, my friend put together another get-together for her husband, and everyone pretty much demanded that Elgin make this mac and cheese again. This time I got a plate. Actually, I had about four. It was so creamy that it reminded me of stovetop mac and cheese, but it was baked. I've had so much dry baked mac and cheese in my life that I usually pass on it, so I asked Elgin for the recipe, and he wrote it down for me.

It started as Patti LaBelle's mac and cheese. Elgin doubled the cheese and used heavy whipping cream instead of half-and-half. For more ways to make macaroni and cheese, try my Creamy Stovetop Mac and Cheese and Slow Cooker Mac and Cheese.

Happy Cooking,
Tanya

Ingredients You'll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Five cheeses: mild cheddar, sharp cheddar, Monterey Jack, Muenster, and Velveeta. I shred the first four and mix them together, then cut the Velveeta into small pieces. It looks like a lot of cheese, and it is. That's what keeps it creamy.
Velveeta: please don't skip it. It melts smooth and helps the other cheeses melt smooth too. More on why below.
Heavy whipping cream and eggs: whisked together, these make the sauce that holds everything together in the oven.
Creole or Cajun seasoning: either one works. I whisk it into the egg and cream mixture along with the salt, so it gets mixed through the whole dish instead of sitting in one spot.
Unsalted Butter: 1 tablespoon greases the dish, and the rest gets stirred into the hot macaroni.
Panko breadcrumbs (optional): for a crunchy top. I skip it sometimes, and it's just as good with only the melted cheese on top.

Tools to Gather

Large pot
Cheese grater
Colander
Large bowl and a medium bowl
Whisk
3-quart glass baking dish

Tip Shred the cheese while it's cold, straight from the fridge. It shreds easier.

Equipment for the recipe laid out on a counter, including a glass baking dish, a pot, a colander, a grater, a whisk, and measuring cups.

How to Make Baked Mac and Cheese

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Boil the macaroni. Preheat the oven to 350°F (177°C) and butter the casserole dish with 1 tablespoon of the butter. Bring 4 quarts of water to a boil with the olive oil and salt, then add the macaroni and cook it to al dente.

Step 2: Shred the cheese while the macaroni cooks. While the macaroni is boiling, shred the mild cheddar, sharp cheddar, Monterey Jack, and Muenster and mix them together. Set aside 1 cup for the top. Cut the Velveeta into small pieces and mix it in with the rest.

One cup of the shredded cheese blend in a measuring cup, set aside for the top.

Step 3: Drain and butter the macaroni. Drain the macaroni, put it in a large bowl while it is hot, and stir in the rest of the butter until it melts.

Butter melting on hot elbow macaroni in a large white bowl.

Step 4: Whisk the egg and cream mixture. In a separate bowl, whisk together the eggs, heavy cream, Creole or Cajun seasoning, and salt.

The egg and cream mixture whisked smooth in a glass bowl, flecked with seasoning.

Step 5: Stir it all together. Pour the egg and cream mixture over the macaroni and stir. Then add the cheese and stir until everything is mixed in.

The egg and cream mixture poured over buttered macaroni and stirred with a wooden spoon.

Shredded cheese stirred into the macaroni in a large white bowl with a wooden spoon.

Step 6: Add to the dish and top with cheese. Spread the macaroni in the buttered dish and sprinkle the reserved cup of cheese over the top. If you're using the panko topping, stir the reserved cheese together with the panko and melted butter first, then sprinkle it over the top.

Unbaked macaroni spread in a glass baking dish and covered with the reserved shredded cheese.

Step 7: Bake. Bake for 30 to 35 minutes, until it's bubbly. For a darker, browner crust, turn the oven up to 425°F (218°C) for the last 10 minutes. Let it sit for about 10 minutes before serving.

The whole dish of baked mac and cheese, fully baked with a cheesy top.

Tanya's Top Tips

Keep the cheeses as written, even the Velveeta. The amount of cheese to pasta and the Velveeta are what keep this creamy.
Don't let the amount of cheese scare you. It looks like too much going in, but it all melts into the sauce.
Don't cover the dish while it bakes. Leaving it uncovered lets the cheese on top melt and brown.
Let it sit about 10 minutes after it comes out of the oven so it's easier to scoop.

A spoonful of baked mac and cheese held above the dish, showing the creamy, cheesy pasta inside.

Why Is This Baked Mac and Cheese So Creamy?

Two things. First, there's a lot of cheese for one pound of pasta, so there's plenty of creamy sauce in every bite. Second, the Velveeta. Velveeta is made with emulsifying salts like sodium citrate, which help melted cheese stay smooth instead of separating and turning greasy. Melted in with the other cheeses, it helps the whole sauce stay creamy.

What to Serve with Baked Mac and Cheese

This is a holiday side in my house. Serve it with Baked Ham, Southern Candied Sweet Potatoes, Pressure Cooker Collard Greens, and Corn Soufflé. For more ideas, check out my Soul Food Thanksgiving Sides.

Make Ahead and Storage

Make ahead: mix everything, spread it in the dish, cover, and refrigerate for up to 1 to 2 days. Take it out 30 minutes before baking while the oven preheats, add the reserved cheese (and the panko topping if you're using it), and bake. You can also bake it, let it cool completely, cover, and refrigerate for 1 to 2 days, then warm it in the oven for about 30 minutes.
Fridge: keep leftovers covered in the fridge for up to 3 days. Reheat in a warm oven or the microwave.
Freezer: freeze it unbaked or baked for up to 3 months. Thaw overnight in the fridge. If it's unbaked, add the topping and bake. If it's already baked, warm it in the oven until it's hot all the way through.
Leftovers: use leftover mac and cheese to make my Air Fried Macaroni and Cheese Balls.

Baked mac and cheese in a glass dish with a corner scooped out, showing the creamy inside under the browned cheese top.

FAQs

What type of cheese is good for baked mac and cheese?

As you can see from the recipe card, I use a combination of mild cheddar, sharp cheddar, Monterey jack, muenster and Velveeta cheese in my creamy mac and cheese. However, you could also use Parmesan, mozzarella, fontina, or Gruyere cheese too.

Why do you put eggs in baked macaroni and cheese?

I add eggs to give the cheese sauce a richer, creamier, and smoother texture, which makes all the difference to the finished dish.

Do you cover mac and cheese while baking?

No you don't need to cover this baked macaroni dish while baking in the oven. You want to leave the top uncovered so the cheese on top melts and browns (and the panko gets crisp, if you're using it).

More Mac and Cheese Recipes

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

Tanya Harris

Creamy Baked Macaroni and Cheese Recipe

4.79 from 33 votes

This Creamy Baked Macaroni and Cheese recipe is the only baked macaroni cheese recipe you will need. It's the combination of different cheeses that makes this a crowd favorite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 10

Course: Side Dish

Cuisine: American

Calories: 907

Video

Ingredients

8 Tablespoons unsalted butter divided
1 lb elbow macaroni
2 Tablespoons olive oil
2 teaspoons salt
8 oz mild cheddar cheese
8 oz sharp cheddar cheese
8 oz monterey jack cheese
8 oz Muenster cheese
8 oz velveeta cheese
2 large eggs
2 cups heavy whipping cream
1 teaspoon Creole or Cajun seasoning
¼ teaspoon salt

Optional Panko Topping

1 cup panko breadcrumbs
3 Tablespoons unsalted butter melted

Instructions

Preheat the oven to 350°F (177°C). Coat a 3-quart casserole dish with 1 tablespoon of the butter and set it aside.
Bring 4 quarts of water to a boil with the olive oil and 2 teaspoons salt. Add the macaroni and cook to al dente, following the box directions.
While the macaroni is boiling, shred the mild cheddar, sharp cheddar, Monterey Jack, and Muenster, and mix them together. Set aside 1 cup for the top. Cut the Velveeta into small pieces and mix it in with the rest of the cheese.
Drain the macaroni, transfer it to a large bowl, and stir in the remaining 7 tablespoons of butter until melted.
In a separate bowl, whisk together the eggs, heavy cream, Creole or Cajun seasoning, and ¼ teaspoon salt. Pour it over the macaroni and stir. Add the cheese and stir until everything is combined.
Pour the macaroni into the buttered dish and spread it out evenly.
Sprinkle the reserved 1 cup of cheese over the top. If you're using the panko topping, stir the reserved cheese together with the panko and melted butter first, then sprinkle it over the top.
Bake for 30 to 35 minutes, until bubbly. For a darker, browner crust, raise the oven to 425°F (218°C) for the last 10 minutes. Let it cool for about 10 minutes before serving.

Nutrition

Calories: 907kcalCarbohydrates: 44gProtein: 35gFat: 66gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 221mgSodium: 1534mgPotassium: 342mgFiber: 2gSugar: 5gVitamin A: 2303IUVitamin C: 0.5mgCalcium: 845mgIron: 2mg

Notes

This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Suggested Tools for Creamy Baked Macaroni and Cheese

3 Qt Glass Baking Dish

Tried this recipe?

Let us know how it was!

This post was originally published on October 16, 2018, and has been updated with new photos and recipe notes.

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Comments

4.79 from 33 votes (26 ratings without comment)