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
Scale
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
