Momma’s Creamy Baked Macaroni and Cheese

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Golden, bubbly, and blissfully creamy—Momma’s Creamy Baked Macaroni and Cheese is the ultimate comfort food classic that brings everyone back to the dinner table. With its irresistibly gooey cheese pull, rich, velvety sauce, and perfectly baked top layer, this dish is pure nostalgia in every bite. Whether it’s a cozy Sunday meal or a standout side at a holiday gathering, this recipe always steals the spotlight.

What sets this version apart is the balance between creaminess and texture—the pasta is bathed in a luxurious cheese sauce, then baked until the top is golden and just crisp enough to add a contrast to the soft, cheesy middle. It’s heartwarming, soul-satisfying, and totally addictive. This is more than just a dish—it’s a warm hug in a bowl.

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Ingredients for Momma’s Creamy Baked Macaroni and Cheese

• 1 lb elbow macaroni (or any short pasta)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon mustard powder (optional for depth)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (for garnish)
• Optional: 1/4 teaspoon paprika for a mild kick
• Optional: Fresh basil leaves for garnish

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions (usually about 7–8 minutes). Drain the pasta and set it aside. Don’t overcook it—the pasta will continue to soften in the oven.

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Step 2: Make the Roux

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook, whisking constantly, for about 1–2 minutes. This helps cook out the raw flour taste and creates a smooth base.

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Step 3: Build the Creamy Cheese Sauce

Slowly pour in the milk and cream while whisking continuously to avoid lumps. Keep stirring until the mixture thickens, about 5 minutes. Add garlic powder, onion powder, mustard powder, salt, and pepper. Once the sauce reaches a silky, thick consistency, turn the heat to low and stir in 2 ½ cups of the cheddar cheese, mozzarella, and Parmesan. Save some of each cheese for topping later.

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Step 4: Combine Pasta and Cheese Sauce

Add the cooked pasta to the cheese sauce and stir gently to coat every piece evenly. This is where the magic starts to happen!

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Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Pour the cheesy pasta into a greased 9×13-inch baking dish. Sprinkle the remaining cheeses over the top. If desired, dust with paprika for color and a hint of spice.

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Step 6: Into the Oven

Bake uncovered for 20–25 minutes or until the cheese is bubbling and lightly golden on top. For an extra-crispy top, broil for an additional 2–3 minutes—but keep an eye on it!

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Step 7: Garnish and Serve

Remove from the oven and let it sit for 5–10 minutes before serving. Top with chopped parsley and fresh basil if you like. Now dig in and enjoy the creamy, cheesy goodness.

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Storage Instructions

Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To keep it creamy when reheating, add a splash of milk or cream before microwaving or warming it in the oven.

Freezer:
This dish freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap and foil or use a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips:
For best results, reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through. Add a sprinkle of fresh cheese on top to revive that melty texture.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~480
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 470mg
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 5g
• Protein: 20g

Note: Nutrition will vary slightly based on cheese and milk choices.

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Frequently Asked Questions

1. Can I use different types of cheese?

Absolutely! Try gouda, Monterey jack, or gruyère for a fun flavor twist.

2. Is this recipe kid-friendly?

Yes! The creamy, cheesy flavor is a big hit with kids. You can skip the mustard powder and paprika for a milder version.

3. Can I make this gluten-free?

Definitely. Use gluten-free pasta and substitute the flour with a 1:1 gluten-free blend or cornstarch.

4. Can I make it ahead of time?

Yes, you can assemble it a day in advance. Cover and refrigerate, then bake just before serving. Add 10 extra minutes if baking straight from the fridge.

5. Why is my sauce grainy?

That usually happens when the cheese is added at too high a temperature. Lower the heat and stir slowly when melting the cheese into the sauce.

6. Can I add meat or veggies?

Go for it! Stir in cooked bacon, shredded chicken, or sautéed spinach, peas, or broccoli for extra nutrition.

7. Is it okay to skip baking?

Yes, you can serve it stovetop-style right after mixing the cheese sauce and pasta. It’ll be extra creamy but without the baked top.

8. What’s the best pasta shape for this?

Elbow macaroni is classic, but cavatappi, shells, or penne also work great since they hold onto the sauce beautifully.

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