Sunday Best Mac and Cheese (Creamy Baked Recipe)

Name: Sunday Best Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 16 ounces cavatappi (dry); 8 ounces deli-sliced American cheese (torn into pieces); 2 cups freshly shredded mozzarella (divided: 1 1/2 cups sauce and 1/2 cup topping); 1 cup freshly shredded sharp cheddar (divided: 1/2 cup sauce and 1/2 cup topping); 3 cups whole milk (plus up to 1/4 cup more only if needed); 4 tablespoons salted butter; 1/4 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon ground mustard; 1/2 teaspoon liquid smoke; 1 teaspoon salt (adjusted to taste); 1/2 teaspoon black pepper; Garlic salt (optional light sprinkle for topping)

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Sunday Best Mac and Cheese is a rich, creamy baked mac and cheese with cavatappi, three cheeses, a hint of smoky flavor, and a golden, bubbly topping. This is the pan to bring to the table when Sunday supper, a holiday dinner, or a family celebration calls for something extra special.

For another creamy pasta dinner, try my mac and cheese with ham, too.

A Rich, Creamy Baked Mac and Cheese for Special Occasions

Creamy cavatappi mac and cheese served in a blue-and-white bowl.

My son and I created this recipe one day when we had way too much milk on hand, and we wanted to make something to use it up. We kept adding things, testing things, and using what we had on hand. Then, this mac and cheese recipe was born, with mine and my son’s approval, and now it’s our go-to when we need to make something special.

I think of this as celebration mac and cheese. It's deeply cheesy and generously seasoned, and a small scoop alongside the rest of dinner goes a long way. After making it more than once, my biggest piece of advice is to plan on serving it freshly baked. That's when the sauce and pasta are at their best!

Deli American makes a smooth base, mozzarella adds that stretchy bite, and sharp cheddar brings the cheese flavor. Ground mustard and just ½ teaspoon of liquid smoke give the sauce savory depth. The pasta and sauce come together on the stovetop, then 15 minutes in the oven and a quick broil finish the cheese topping.

FAQs

Can I make it ahead?

I recommend making and baking it close to serving time. You can shred and portion the cheeses ahead, refrigerate them, and measure the dry seasonings. I wouldn't promise the same creamy result from assembling the whole pan a day ahead and baking it later.

Can I use pre-shredded cheese?

Freshly shredded mozzarella and cheddar are my preference here for smooth melting. Bagged shredded cheese may give the sauce a different texture.

Can I use a different pasta shape?

Cavatappi is the tested shape for this recipe. Another short pasta, such as elbows or shells, can work, but the way it holds and absorbs sauce may differ. Use 16 ounces dry and cook it just to al dente.

Will it taste strongly of smoke?

The tested recipe uses just ½ teaspoon liquid smoke for a subtle smoky note. Measure it rather than pouring it straight from the bottle; brands can vary in strength.

Why isn't leftover mac and cheese as creamy?

The pasta absorbs sauce as it sits, and the cheese sauce firms up in the refrigerator. Extra milk can loosen it during reheating, but it won't completely restore the freshly baked texture. Even adding fresh sauce and half-and-half to my leftovers didn't bring back that first-serving result.

How do I store leftover mac and cheese?

Refrigerate leftovers promptly in shallow, airtight containers within 2 hours of cooking (within 1 hour if it's above 90°F). Store at 40°F or below and use within 3-4 days. These storage times follow USDA leftover-safety guidance.

How do I reheat it?

To reheat a portion, add a splash of milk or half-and-half and warm gently in a saucepan over low heat, stirring frequently, until it reaches 165°F throughout. Add another small splash if needed. This helps loosen the sauce, but expect softer pasta and a less creamy texture than the freshly baked dish. For that Sunday Best experience, serve it fresh.

What should I serve with it?

Serve smaller side-dish portions with roast chicken, holiday ham, or baked pork chops. A green salad or green beans round out the plate. It's a rich addition to a Sunday dinner or holiday spread, so you don't need an enormous portion to enjoy it.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

16 ounces dry cavatappi – Those spirals hold plenty of sauce. Cook just to al dente so the pasta still has a little bite before baking.
8 ounces deli-sliced American cheese – Tear into pieces so it melts easily. This recipe was made with deli American, that you have sliced in the deli at the grocery store. Please don’t use the individually wrapped cheese packages in the store for this.
2 cups freshly shredded mozzarella – Adds a stretchy bite. Use 1½ cups in the sauce and reserve ½ cup for the topping.
1 cup freshly shredded sharp cheddar – Brings the cheese flavor. Use ½ cup in the sauce and reserve ½ cup for the topping.
3 cups whole milk – Makes the sauce creamy. Keep up to ¼ cup more nearby to loosen the finished sauce only if needed.
4 tablespoons salted butter – Adds richness and forms the roux with the flour.
¼ cup all-purpose flour – Thickens the milk sauce.
½ teaspoon garlic powder – Adds savory flavor.
½ teaspoon onion powder – Seasons the sauce without pieces of onion.
1 teaspoon ground mustard – Adds depth to the cheese sauce; use the dry spice.
½ teaspoon liquid smoke – Gives a subtle smoky note. Measure it carefully.
1 teaspoon salt – Start with this amount, then taste and adjust as needed.
½ teaspoon black pepper – Adds a little peppery warmth.

Using pre-shredded, bagged cheese for this recipe is not recommended. It typically comes with a powdered covering to keep it from sticking together. So buying blocks of cheese and shredding it, is the best method. Shred both cheeses before starting the roux. Set aside ½ cup of each for the topping; the remaining 1½ cups mozzarella and ½ cup cheddar go in the sauce.

Optional:

A light sprinkle of garlic salt for the topping – Go lightly, since the butter and cheeses already contribute saltiness.

Instructions

Heat the oven to 350°F and grease a 9×13-inch baking dish that is safe for broiling. Shred the mozzarella and cheddar before starting the roux. Set aside ½ cup of each for the topping; the remaining 1½ cups mozzarella and ½ cup cheddar go in the sauce. Tear the American cheese into pieces and measure the remaining ingredients.
Cook the cavatappi in a large pot of water according to the package directions for al dente; drain.
Melt 4 tablespoons salted butter in a large saucepan or deep skillet over medium heat. Whisk in ¼ cup flour and cook for about 1 minute, stirring constantly.

Flour added to melted butter to begin the cheese sauce.

Gradually whisk in the 3 cups whole milk until smooth. Cook, whisking often, just until the sauce lightly thickens and coats a spoon. Stir in the ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon ground mustard, ½ teaspoon liquid smoke, 1 teaspoon salt, and ½ teaspoon black pepper.

Seasoned milk sauce in a skillet with a whisk.

Turn the heat to low and add the 8 ounces American cheese, 1½ cups mozzarella, and ½ cup sharp cheddar a little at a time.

American cheese and shredded cheeses added to the warm milk sauce.

Stir until melted and smooth. Avoid boiling the cheese sauce. Check the consistency using the sauce guide below before adding the pasta.

Smooth cheese sauce coating a spoon before adding the pasta.

Fold the drained cavatappi into the warm cheese sauce.

Cooked cavatappi added to the creamy cheese sauce.

Spread the mac and cheese in the prepared baking dish. Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar over the top. Add a very light sprinkle of garlic salt, if desired.

Mac and cheese topped with shredded mozzarella and cheddar before baking.

Bake uncovered at 350°F for 15 minutes. Broil for about 2 minutes, watching constantly, until the cheese topping is melted and golden in spots. Broilers vary, so stop sooner if it browns quickly. Serve promptly for the creamiest texture.

Sunday Best Mac and Cheese with a golden melted cheese topping in a white baking dish.

Tips

Have the cheese ready first. Once the sauce is warm and thickened, you want to melt in the cheese right away instead of stopping to grate it.
Keep the heat gentle after adding cheese. High heat can make the sauce oily or grainy.
Don't overcook the pasta or extend the bake. A short oven finish helps keep the inside creamy.
Go lightly with extra salt. Salted butter, American cheese, cheddar, and the optional garlic salt all contribute saltiness. Start with the listed amount, taste the sauce, and adjust to your preference.
Time it for dinner. This is the dish I'd finish close to serving time, rather than leave waiting while everything else cooks.

Is My Cheese Sauce the Right Consistency?

Check the warm sauce after the cheese melts and before the pasta goes in. It should be a little looser than you want the finished mac and cheese, because the pasta will soak up some sauce and the oven will thicken it further.

Too thick: The sauce piles up, clings to the spoon like a paste, or doesn't flow back together when stirred. Stir in extra whole milk, 1 tablespoon at a time, using up to ¼ cup total, until it pours easily.
Just right: The sauce coats the spoon in a smooth layer but still falls off in a thick, flowing ribbon. It should fold around the pasta easily and look creamy, with enough sauce to coat all the spirals.
Too thin: It runs off the spoon like milk and leaves very little coating. Before adding the cheese, gently simmer the milk-and-roux mixture a little longer while whisking. If the cheese is already in, stir over low heat briefly, then take it off the heat and reassess as it thickens slightly. Don't add the optional milk, boil the cheese sauce, or sprinkle raw flour into it.

Melted cheese stretching from cavatappi lifted out of the baking dish.

More Recipes

If you're looking for more cheesy pasta recipes, try these next:

Sunday Best Mac and Cheese