This baked mac and cheese is creamy. It uses three cheeses and a sauce made with heavy cream, evaporated milk, and Dijon mustard. Seasoned and baked to perfection, it’s comfort food.

Why You’ll Love This Baked Mac & Cheese

✔ Ultra Creamy – A rich, velvety cheese sauce coats every noodle.

✔ Perfectly Baked – Golden on top, gooey inside, the best of both worlds.

✔ Three Cheeses – The ultimate flavor and texture combination.

✔ Smoky & Savory – A touch of smoked paprika and garlic powder takes it up a notch.

✔ Crowd Favorite – Perfect for family dinners, holidays, or potlucks!

Print Recipe

Ingredients

For the Pasta
½ lb Cavatappi or elbow macaroni
For the Cheese Blend
½ lb mozzarella shredded
½ lb Colby Jack shredded
¼ lb sharp cheddar shredded
For the Cheese Sauce
6 oz evaporated milk about half a can
1 cup heavy whipping cream
½ tbsp Dijon mustard
½ tsp salt
½ tsp white pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Roux
1½ tbsp unsalted butter
1½ tbsp all-purpose flour

Instructions

Cook the Pasta

Boil in salted water: Bring a large pot of salted water to a boil.
Cook until al dente: Add your choice of pasta and cook just until al dente, according to package instructions.
Drain and set aside: Drain the pasta and set it aside while you prepare the cheese sauce.

Start the Roux

Melt the butter: In a large saucepan over medium heat, melt the butter until fully liquid.
Whisk in the flour: Add the flour and whisk constantly for 1–2 minutes until the mixture is bubbling and just lightly golden. This helps eliminate the raw flour taste.

Make the Cheese Sauce

Add liquids slowly: Gradually pour in the evaporated milk and heavy cream, whisking continuously to create a smooth base.
Season the sauce: Stir in Dijon mustard, salt, white pepper, garlic powder, and smoked paprika. Continue whisking until the mixture is thickened and smooth.

Add the Cheese

Stir in the cheese: Reduce heat to low and gradually add shredded cheeses a handful at a time, stirring until completely melted and velvety. Use a mix of cheeses for best flavor.

Combine with Pasta

Add the pasta: Fold the cooked pasta into the cheese sauce, making sure each piece is well-coated.
Mix gently: Stir until the sauce and pasta are evenly combined.

Assemble and Bake

Prepare the dish: Transfer the mac and cheese mixture to a buttered baking dish, spreading it out evenly.
Top with more cheese: Sprinkle extra shredded cheese over the top for a golden, bubbly finish.
Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the top is golden and the edges are bubbling.

Rest and Serve

Cool slightly: Let the baked mac and cheese rest for about 5 minutes before serving.
Serve warm: Scoop and enjoy the creamy, cheesy, perfectly baked goodness!

Video

Notes

Tips for the Best Baked Mac & Cheese

✔ Shred your own cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
✔ Don’t overcook the pasta – Since it bakes in the oven, slightly undercooked pasta is best.
✔ Customize the seasoning – Add a pinch of cayenne for heat or a little nutmeg for warmth.
✔ Make it extra crispy – Top with buttered breadcrumbs for an irresistible crunch.

This baked mac and cheese is the ultimate comfort food—rich, cheesy, and absolutely irresistible. Whether you’re making it for a holiday spread or just a cozy night in, one thing’s for sure: everyone will be coming back for seconds!

Tried this recipe? Share your thoughts in the comments or tag me on social media!

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