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Creamy Baked Macaroni & Cheese (The Ooey-Gooey “No More Dry Mac” Version)

l will be honest: most homemade baked mac and cheese disappoints me. It’s often dry, a little bland, and nowhere near as creamy as it should be.
So here is a fix.
This recipe is my go-to for soft, saucy, cheesy, baked comfort—and yes, there’s a “secret cheat” that makes it practically foolproof: cream of chicken soup. It adds richness, body, and that craveable creamy texture baked mac usually loses in the oven. You can play with the cheeses all you want, but don’t skip the soup—that’s the magic.
Print Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 49 minutes
Servings: 7 people
Course: Side Dish
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni 1 box, cooked al dente and cooled
  • 2 cans 10¾ oz each cream of chicken soup
  • 3 cups cheddar cheese shredded (divided)
  • 1 cup milk
  • ½ cup Parmesan grated or powdered
  • ¼ cup unsalted butter
  • 2 tbsp all-purpose flour
  • Optional: chopped parsley or chives for serving

Equipment

  • Large pot** — to boil the macaroni
  • Colander/strainer** — to drain the pasta
  • Medium saucepan** — for making the cheese sauce
  • Whisk** — to whisk the roux and keep the sauce smooth
  • Measuring cups + measuring spoons**
  • Wooden spoon or silicone spatula** — for stirring sauce and mixing pasta
  • 9x13-inch casserole dish** (or similar baking dish)
  • Oven mitts
  • Cheese grater(optional but recommended if shredding your own cheese)

Method
 

Step-by-Step (Creamy Every Time)
    Preheat + cook the pasta
    1. Preheat oven to 350°F.
    2. Cook macaroni in salted water until just al dente (it’ll finish in the oven). Drain and let cool.
    3. Chef tip: Overcooked pasta + baked sauce = mushy mac. Al dente is the move.
    4. ________________________________________
    Make the roux (your sauce’s best friend)
    1. In a medium saucepan over medium heat, melt the butter.
    2. Whisk in flour and cook for 1–2 minutes until smooth and lightly golden.
    3. Why it matters: This keeps your sauce silky and stable, not thin or grainy.
    4. ________________________________________
    Whisk in the creamy base
    1. Slowly whisk in the milk until smooth.
    2. Then whisk in the cream of chicken soup until the sauce looks glossy and unified.
    3. ________________________________________
    Add cheese (low heat = smooth sauce)
    1. Lower the heat and stir in half of the cheddar a handful at a time, stirring until melted and dreamy.
    2. Season with salt + pepper if desired.
    3. Chef tip: High heat can make cheese gritty. Gentle heat keeps it velvety.
    4. ________________________________________
    Assemble the mac
    1. Pour drained noodles into a casserole dish.
    2. Add the sauce and stir until every noodle is coated.
    3. Top with the remaining cheddar and Parmesan.
    4. ________________________________________
    Bake until bubbly
    1. Bake uncovered for 30 minutes, until hot and bubbling around the edges.
    2. Serve immediately for peak creaminess.
    3. ________________________________________
    Make It Yours (Fun Upgrades)
    1. Cheese swap ideas: Add Gruyère, gouda, Monterey Jack, or pepper jack.
    2. Little smokies: Stir in ½ a package before baking (trust me).
    3. Finishing touches: Extra cheese on top, more Parmesan, chopped chives, parsley, or bacon bits.
    4. ________________________________________
    Chef Tip: Shred Your Own Cheese (Worth It)
    1. Buy it in a block and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture—freshly shredded gives you better creaminess and flavor.
    2. ________________________________________

    Notes

    • 6 servings as a main dish (generous bowls)
    • 8–10 servings as a side dish (BBQ/potluck portions)