If you’re looking for the ultimate comfort food, this Mac and Cheese Casserole is about to become your new best friend! Imagine macaroni noodles cloaked in a creamy, three-cheese sauce, topped with a crispy, golden crust that crunches just right with every forkful. You get everything you love about classic mac and cheese, but baked into a sliceable, crowd-pleasing dish that’s perfect for weeknight dinners, holidays, or anytime a cheesy craving strikes. Trust me, every bite is irresistibly rich, gooey, and full of homey flavor that will have everyone asking for seconds!
Ingredients You’ll Need
This dish is all about simple ingredients coming together in the most magical way! Every item on the list adds its own personality, from savory depth to creamy texture and that unforgettable, cheesy finish. Here’s what you’ll need and why each is important:
- Elbow macaroni (12 ounces): The classic pasta shape that’s just sturdy enough to soak up all that velvety sauce.
- Unsalted butter (3 tablespoons): Gives the roux a rich base and helps balance the flavors so you can control the saltiness yourself.
- All-purpose flour (3 tablespoons): Essential for thickening the cheese sauce to just the right, silky consistency.
- Whole milk (3 cups): Adds creaminess and ensures a soft, melt-in-your-mouth texture without being too heavy.
- Heavy cream (1 cup): Ups the richness, making every forkful extra luscious and decadent.
- Dijon mustard (1 teaspoon): Adds a subtle tang that brings out the flavors of the cheese and keeps things balanced.
- Garlic powder (1/2 teaspoon): Builds savory depth for that mouthwatering aroma that fills your kitchen.
- Onion powder (1/2 teaspoon): Rounds out the seasoning and delivers gentle sweetness and warmth.
- Salt (1 teaspoon): Absolutely necessary to bring everything together and amplify the cheesy taste.
- Black pepper (1/2 teaspoon): Adds peppery bite and just enough heat to cut through the richness.
- Shredded sharp cheddar cheese (3 cups): The star of the show, cheddar brings sharp, robust cheesiness and vibrant color.
- Shredded mozzarella cheese (1 cup): Lends stretchy, gooey meltiness that makes each bite wonderfully tender.
- Grated Parmesan cheese (1/2 cup): Packs a punch of salty, nutty flavor and helps brown the topping perfectly.
- Panko breadcrumbs (1 cup): Panko creates that classic crispy crust that sets a casserole apart from stovetop versions.
- Melted butter (2 tablespoons): Makes sure your casserole topping browns evenly and tastes rich, never greasy.
- Smoked paprika (1/4 teaspoon): Adds a subtle smokiness and gorgeous color to the golden crust for that extra wow factor.
How to Make Mac and Cheese Casserole
Step 1: Boil the Macaroni
Start off by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, following the package instructions (usually 7 to 8 minutes). You want the noodles tender but still with a bit of bite since they’ll continue to cook in the oven. Drain and set aside while you whip up that luscious sauce!
Step 2: Make the Cheese Sauce
In a big saucepan set over medium heat, melt your butter until bubbling. Next, whisk in the flour and let it cook for a minute or two — this forms a roux, which is the secret to creamy, lump-free mac and cheese casserole every single time. Gradually pour in the whole milk and heavy cream, whisking constantly until you have a smooth, silky mixture. Now, stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Let this gently simmer, stirring often, until it thickens up — about five minutes should do it.
Step 3: Add the Cheeses
Turn off the heat and sprinkle in all your shredded sharp cheddar, mozzarella, and grated Parmesan cheese. Stir until everything melts into a dreamy, smooth cheese sauce. At this point, feel free to sneak a quick taste — it’s hard to resist! If you want extra richness or a varied cheese profile, throw in some of your favorites like Gruyère or Monterey Jack.
Step 4: Combine and Assemble
Pour the cooked macaroni into the sauce, tossing gently until every noodle is luxuriously coated. Transfer this mixture to a lightly greased 9×13-inch baking dish, spreading it out evenly. Now you’ve got a blank canvas waiting for that glorious crunchy topping.
Step 5: Make the Topping
In a small bowl, stir together the panko breadcrumbs, melted butter, and smoked paprika until every crumb is evenly coated and vibrantly colored. Sprinkle this mixture generously over your casserole, making sure to cover the whole surface for maximum crunch in every bite.
Step 6: Bake and Enjoy
Slide your Mac and Cheese Casserole into the preheated 375°F (190°C) oven and bake for 25 to 30 minutes. Watch for the bubbling edges and a deeply golden, crisp topping. Let the casserole rest for at least 5 minutes before serving so the cheese sauce can set up and every serving holds together beautifully.
How to Serve Mac and Cheese Casserole
Garnishes
Give your mac and cheese casserole some extra flair with a sprinkle of freshly chopped parsley, a pinch of extra smoked paprika, or even thinly sliced green onions. These little touches add a burst of color and a fresh flavor pop that balances the rich cheese sauce.
Side Dishes
This star dish loves a good supporting cast! I love serving Mac and Cheese Casserole with a crisp green salad tossed in tangy vinaigrette or some roasted veggies like broccoli or Brussels sprouts. For heartier appetites, offer a side of garlic bread or a bowl of tomato soup for a comforting, retro feel.
Creative Ways to Present
For a fun twist, bake the mac and cheese casserole in individual ramekins or muffin tins for personal portions that look adorable on a buffet table. You can also add mix-ins before baking, like cooked bacon, roasted veggies, or even diced ham, to keep things interesting every time you make it.
Make Ahead and Storage
Storing Leftovers
Leftover Mac and Cheese Casserole is pure gold the next day. Just cover the baking dish snugly with foil or transfer the leftovers to an airtight container, then pop it in the fridge. It will stay deliciously creamy for up to 4 days, ready to be reheated whenever you crave some cheesy comfort.
Freezing
To freeze, let the casserole cool completely first. Cut it into portions for easy reheating, wrap each in plastic wrap, and place in a freezer-safe container. Your cheesy masterpiece can be frozen for up to 2 months. When you need a last-minute meal or snack, you’ll be so happy you saved some!
Reheating
For best results, warm your leftover Mac and Cheese Casserole in a covered dish in a 350°F oven until heated through (about 15–20 minutes). If it looks a little dry, splash a couple of tablespoons of milk over the top before reheating, which keeps everything creamy. You can also microwave individual portions, but oven reheating brings back the best crisp topping.
FAQs
Can I make Mac and Cheese Casserole ahead of time?
Absolutely! You can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, just add a few extra minutes to the baking time straight from the fridge.
Can I use different types of pasta?
Yes! While elbow macaroni is traditional, you can swap in any short, sturdy pasta like shells, cavatappi, or penne. Just cook them to al dente and follow the same steps for a fun pasta twist.
Is it possible to make this dish gluten-free?
Of course. Use your favorite gluten-free pasta and substitute a gluten-free all-purpose flour blend and gluten-free panko. The results are just as creamy and satisfying as the original Mac and Cheese Casserole.
What kinds of cheese work best?
The sharp cheddar and mozzarella combo gives you lots of flavor and meltiness, but feel free to experiment with Gruyère, Monterey Jack, Colby, or Swiss for a gourmet touch. Try to use at least one sharper cheese for depth and richness.
How do I prevent the casserole from drying out?
Don’t overbake, and be sure to use whole milk and heavy cream for the sauce. If reheating, a quick splash of milk can restore creaminess, and covering the dish with foil keeps moisture locked in.
Final Thoughts
I truly can’t wait for you to dive into this fantastic Mac and Cheese Casserole. It’s a soul-warming, family-friendly classic that’s sure to become a regular in your kitchen—whether you’re gathering for holidays, potlucks, or cozy nights at home. So grab your favorite casserole dish, pull out those cheeses, and treat yourself to something deliciously comforting!
Print
Mac and Cheese Casserole Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this rich and creamy Mac and Cheese Casserole. A blend of three cheeses, a hint of Dijon mustard, and a crunchy breadcrumb topping make this dish a family favorite!
Ingredients
Macaroni:
- 12 ounces elbow macaroni
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the macaroni: Cook the macaroni according to package directions until al dente, then drain and set aside.
- Make the cheese sauce: Melt butter, whisk in flour, add milk and cream, season, and melt in cheeses.
- Combine and bake: Mix the cheese sauce with macaroni, transfer to a baking dish, top with breadcrumb mixture, and bake until golden and bubbly.
- Rest and serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can add cooked bacon, ham, or vegetables to the casserole for variation.
- Use a combination of cheeses for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
