Creamy Baked Mac and Cheese

5 from 1 vote

Ultra-creamy baked mac & cheese with cavatappi, sharp cheddar, Velveeta & Parmesan. The only recipe you'll ever need!

Prep Time10

Cook Time25

Total Time35

Servings: Servings

Calories: 937kcal

Author: Heather

Get Recipe Ingredients

Preheat oven to 350ºF.
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions reducing time by 2 minutes for al dente. Drain.
In the same pot, or an oven proof braiser or skillet, add butter and simmer over medium heat until melted and no longer bubbly.
Whisk in the flour until smooth, about 1 minute. Whisk in the milk, cream, Dijon mustard, and bring to a simmer. The sauce should be slightly thickened and coat the back of a spoon. Season lightly with kosher salt and black pepper. Remove from the heat.
Add 4 cups of the grated cheddar cheese, Velveeta, and grated parmesan cheese and stir until smooth. Add the cooked pasta and stir to coat. Taste and adjust seasoning.
Transfer to a 13x9 dish, or if using a braiser or skillet, top with remaining 1 cup grated sharp cheddar and bake 15-20 minutes.

Tips for Storing

Refrigerator: Allow the mac and cheese to cool completely before covering tightly with plastic wrap or transferring to an airtight container. It will keep in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so leftovers are thicker than the freshly baked version.
Reheating: Add a splash of whole milk (about 1 to 2 tablespoons per cup of leftovers) before reheating to restore creaminess. Reheat covered in a 325°F oven for 20 minutes, or on the stovetop over low heat, stirring frequently. Microwave reheating works in a pinch, cover loosely and heat in 60-second intervals, stirring between each.
Freezing: Creamy baked mac and cheese can be frozen, though the texture of the sauce may change slightly upon thawing due to the dairy content. To freeze, cool completely and portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating with a splash of milk.
Make-ahead: You can assemble the entire dish up to 24 hours in advance and refrigerate it unbaked. When ready to serve, pull it from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 5 to 10 extra minutes to account for the cold start.
Do not freeze before baking: If you plan to freeze, bake first, then freeze. Freezing the unbaked assembled dish can cause the sauce to separate and the pasta to become waterlogged upon thawing, resulting in a watery, unappetizing final product.