Get ready to experience the ultimate comfort food: Mac and Cheese Casserole. This recipe takes everything you love about classic macaroni and cheese and elevates it to cozy, bubbling perfection with a golden, crunchy topping. Creamy, gooey cheese sauce envelops tender elbow macaroni, while a buttery panko crust adds just the right contrast in every bite. Whether you’re feeding a crowd or just craving a nostalgic homemade meal, this dish delivers that irresistible, cheesy warmth you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Mac and Cheese Casserole lies in its simple, familiar ingredients, each playing a key role in building layers of flavor and texture. From sharp cheddar to panko breadcrumbs, every component is chosen to create the most satisfying cheesy bake imaginable.
- Elbow macaroni (12 oz): The classic pasta shape that holds onto the creamy sauce perfectly for every forkful.
- Unsalted butter (4 tablespoons): Adds richness to both the sauce and the breadcrumb topping—use unsalted to control the seasoning.
- All-purpose flour (1/4 cup): Whisked with butter for a roux, it’s the secret to a thick, velvety cheese sauce.
- Whole milk, warmed (4 cups): Warming helps the sauce thicken smoothly and keeps everything creamy.
- Dijon mustard (1 teaspoon): A hint of tanginess that brightens all that luscious cheese.
- Garlic powder (1/2 teaspoon): Adds subtle savory depth without overpowering the cheese.
- Salt (1/2 teaspoon): Essential for flavor—don’t skip it!
- Black pepper (1/4 teaspoon): Just enough to balance the richness.
- Paprika (1/4 teaspoon): Gives a gentle warmth and a touch of color to the sauce.
- Shredded sharp cheddar cheese (3 cups): The star of the show, bringing bold, classic flavor and melty goodness.
- Shredded mozzarella cheese (1 cup): Adds stretch and extra creaminess to the sauce.
- Grated Parmesan cheese (1/2 cup): Gives a salty, nutty kick that rounds out the cheese blend.
- Panko breadcrumbs (1 cup): Their light, airy texture makes for the crispiest topping.
- Melted butter (2 tablespoons): Coats the breadcrumbs for even browning and a buttery crunch.
- Chopped fresh parsley (2 tablespoons): A final sprinkle for color and a fresh, herby lift.
How to Make Mac and Cheese Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C). A hot oven ensures your casserole bakes up golden and bubbly. Lightly grease a 9×13-inch baking dish—this not only prevents sticking but also makes serving a breeze.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a rolling boil, then add the elbow macaroni. Cook until just al dente—the pasta will finish cooking in the oven, so you want it to have a bit of bite. Drain well and set aside so it’s ready for that luscious cheese sauce.
Step 3: Make the Cheese Sauce
In a roomy saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a smooth roux—this step is key for a velvety, lump-free sauce. Gradually whisk in the warmed milk, letting the mixture thicken and bubble gently. Stir in Dijon mustard, garlic powder, salt, black pepper, and paprika, and enjoy the delicious aroma that fills your kitchen.
Step 4: Add the Cheese
Remove the pan from heat and stir in 2 1/2 cups of sharp cheddar, all of the mozzarella, and the Parmesan. Watch as the cheese melts into a creamy, dreamy sauce—it’s the heart of any great Mac and Cheese Casserole.
Step 5: Combine and Assemble
Fold your drained macaroni into the cheese sauce, making sure each piece is coated. Pour everything into the prepared baking dish, smoothing out the top for even baking. It’s already tempting, but just wait for the next step.
Step 6: Prepare the Topping
In a small bowl, toss the panko breadcrumbs with melted butter and the remaining 1/2 cup of cheddar cheese. Sprinkle this mixture evenly over the casserole, ensuring every corner gets that signature crispy finish.
Step 7: Bake to Golden Perfection
Slide the dish into the oven and bake for 25–30 minutes, or until the top is golden brown and the cheese sauce is bubbling at the edges. The wait is worth it—your whole kitchen will smell incredible.
Step 8: Garnish and Serve
Let the casserole cool for a few minutes before sprinkling with chopped fresh parsley. The pop of green looks beautiful against the cheesy crust and adds a fresh note to each creamy bite.
How to Serve Mac and Cheese Casserole
Garnishes
A sprinkle of fresh parsley not only brightens up your Mac and Cheese Casserole visually but also adds a subtle freshness. If you want to get fancy, try a little extra Parmesan or even a dusting of smoked paprika for extra color and depth.
Side Dishes
Balance the richness of your casserole with a crisp green salad, tangy coleslaw, or steamed veggies like broccoli or green beans. For a heartier meal, serve it alongside grilled chicken, roasted sausages, or a big bowl of tomato soup—the ultimate comfort pairing!
Creative Ways to Present
For gatherings, bake your Mac and Cheese Casserole in individual ramekins for personal portions. Or, serve scoops in mini bowls at a buffet, topped with fun extras like crumbled bacon, caramelized onions, or sautéed mushrooms. You can even use it as a filling for stuffed peppers or baked potatoes for a playful twist.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mac and Cheese Casserole cool completely, then cover tightly or transfer to airtight containers. It will keep in the refrigerator for up to four days—perfect for easy lunches or quick dinners.
Freezing
To freeze, portion the cooled casserole into freezer-safe containers. It holds up well for up to two months. For best results, freeze before baking and add the breadcrumb topping just before popping it in the oven.
Reheating
To reheat, cover the casserole with foil and bake at 350°F until warmed through, about 20 minutes. For extra crunch, uncover for the last few minutes. You can also microwave individual portions, though the oven method keeps the topping crispier.
FAQs
Can I use a different type Main Course, Side Dish
Absolutely! While elbow macaroni is traditional for Mac and Cheese Casserole, small shells, cavatappi, or rotini all work beautifully and hold the sauce just as well.
How do I make my casserole extra creamy?
Be sure not to overbake, as this can dry out the sauce. Using whole milk and not skimping on the cheese ensures your casserole stays rich and creamy. If you love it extra saucy, add a splash more milk to the sauce.
Can I add protein or veggies?
Definitely! Stir in cooked bacon, shredded rotisserie chicken, or sautéed mushrooms for extra heartiness. Stirred-in peas, broccoli florets, or even roasted red peppers are fantastic for more color and nutrition.
Is it possible to make this recipe gluten-free?
Yes, you can substitute gluten-free pasta and use a gluten-free flour blend for the roux. Look for gluten-free panko or crushed rice crackers for the topping so everyone can enjoy this comfort food classic.
Can I prepare Mac and Cheese Casserole ahead of time?
You sure can! Assemble everything up to the baking step, cover, and refrigerate for up to a day. When ready to bake, add the breadcrumb topping and bake as directed, adding a few extra minutes if baking from cold.
Final Thoughts
There’s just something magical about pulling a bubbling, golden Mac and Cheese Casserole out of the oven and sharing it with the people you love. I hope this recipe brings as much joy and comfort to your table as it does to mine. Give it a try, make it your own, and let every creamy, crispy bite remind you why homemade classics are always worth it!
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Mac and Cheese Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Mac and Cheese Casserole is a comforting classic, featuring tender elbow macaroni enveloped in a creamy blend of sharp cheddar, mozzarella, and Parmesan cheeses. Enhanced with subtle spices like Dijon mustard and garlic powder, it’s topped with a buttery panko breadcrumb crust that bakes to golden perfection. Ideal as a hearty main dish or a satisfying side, this recipe brings warm, cheesy comfort to any meal.
Ingredients
Pasta
- 12 oz elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 8-10 minutes. Drain well and set aside.
- Make Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1–2 minutes, stirring constantly, until a smooth roux forms and begins to bubble.
- Add Milk and Thicken: Gradually whisk in the warmed 4 cups of whole milk, continuing to whisk to prevent lumps. Cook for about 5 minutes until the sauce thickens and is smooth.
- Season and Add Cheese: Remove the saucepan from heat and stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Then fold in 2 1/2 cups of cheddar, mozzarella, and Parmesan cheeses until melted and creamy.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir well to coat all the pasta evenly. Transfer this mixture into the prepared baking dish.
- Prepare Topping: In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter and the remaining 1/2 cup shredded cheddar cheese. Sprinkle this mixture evenly over the top of the macaroni and cheese.
- Bake: Bake in the preheated oven for 25–30 minutes until the topping is golden brown and the casserole is bubbly throughout.
- Garnish and Serve: Remove from oven, sprinkle 2 tablespoons chopped fresh parsley over the top for a fresh finish, and serve warm.
Notes
- For extra flavor, stir in cooked bacon, caramelized onions, or sautéed mushrooms into the cheese sauce before baking.
- Leftovers reheat best in the oven to retain crispiness instead of using a microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
