Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Creamy Baked Mac and Cheese – Ultimate Comfort Food Recipe

Sarah Smith
Nov 4, 2025
3 min read

Updated: Dec 24, 2025

Baked macaroni and cheese with a golden breadcrumb crust in a rectangular dish on a wooden table, creating a warm and comforting mood.

This Creamy Baked Mac and Cheese is everything comfort food should be — rich, velvety cheese sauce coating tender pasta, topped with buttery breadcrumbs, and baked until bubbly and golden. It’s warm, nostalgic, and always a crowd-pleaser, whether you’re planning a cozy family dinner or a holiday gathering.

This classic bake pairs beautifully with hearty mains like Pulled Pork Sandwiches, Baked Country-Style Pork Ribs, or an elegant Prime Rib Roast. No matter how you serve it, this mac and cheese brings that creamy, comforting balance that turns any meal into something special.

Recipe Card

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6–8

Nutrition Information

Estimated per serving (based on 8 servings)

Calories: 480 Protein: 18g Carbohydrates: 42g Fat: 28g Saturated Fat: 16g Cholesterol: 85mg Sodium: 620mg Fiber: 2g Sugar: 5g

Ingredients:

1 lb elbow macaroni (or your favorite pasta shape)
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella (optional for extra creaminess)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper, to taste

Topping:

1 cup panko breadcrumbs
2 tablespoons butter, melted
¼ cup grated Parmesan cheese

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente (1–2 minutes less than package instructions). Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly and lightly golden.
Add the milk and cream: Gradually whisk in milk and cream, stirring until smooth. Simmer gently for 3–4 minutes, until thickened.
Add the cheese: Turn off the heat and stir in cheddar and mozzarella until melted and creamy. Season with garlic powder, onion powder, paprika, salt, and pepper.
Combine with pasta. Stir the cooked macaroni into the cheese sauce until fully coated. Pour mixture into a greased 9x13-inch baking dish.
Add the topping: Mix panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the top.
Bake: Bake at 375°F for 20–25 minutes, or until bubbly and golden brown.
Serve: Let rest for 5 minutes before serving. Enjoy the creamy center and crisp, buttery topping!

Tips & Variations:

Add crispy bacon bits, ham, or lobster for a gourmet twist.
Mix in a little Gruyère or fontina for extra depth of flavor.
Use evaporated milk instead of heavy cream for a lighter version that’s still rich.

FAQ

Q: How do I keep the cheese sauce smooth? Melt the cheese on low heat and add it gradually. High heat can cause the sauce to separate.

Q: Can I use pre-shredded cheese? It works, but freshly shredded cheese melts better and gives a smoother sauce.

Q: Can I bake this mac and cheese? Yes — top with breadcrumbs and bake at 350°F for 15–20 minutes.

Q: Can I make this ahead? Yes — assemble everything and add a splash of milk before reheating to loosen the sauce.

Q: Can I freeze mac and cheese? Creamy mac freezes well for 2 months. Thaw overnight and reheat slowly with extra milk.

Final Thoughts

This Creamy Baked Mac and Cheese is everything a comfort-food classic should be — rich, velvety, and baked to golden perfection. With its ultra-creamy cheese sauce and tender pasta, it’s the kind of side (or main dish) that disappears fast at family dinners, holidays, and potlucks.