Few comfort foods are as satisfying as a bubbling dish of homemade Mac and Cheese Casserole. Tender macaroni is coated in a creamy, cheesy sauce, topped with even more cheese, and baked until golden and bubbly. It’s rich, comforting, and easy enough for a weeknight dinner while still being perfect for holidays, potlucks, and family gatherings.
This recipe is especially useful when you want oven baked mac and cheese with a creamy center and a golden top. Unlike stovetop macaroni and cheese, baking gives the dish an irresistible crust while allowing all the flavors to come together.
If you’re looking for easy baked mac and cheese, a comforting macaroni and cheese casserole, or classic baked macaroni and cheese, this recipe is a great addition to your dinner rotation.
Why You’ll Love This Mac and Cheese Casserole
There are plenty of reasons to make this comforting casserole:
- Creamy and cheesy
- Golden baked topping
- Easy pantry-friendly ingredients
- Perfect for family dinners
- Great for holidays and potlucks
- Easy to prepare ahead
- Customizable with different cheeses
- Delicious as a main dish or side
The combination of cheddar, mozzarella, and Parmesan creates a flavorful cheese sauce with excellent melting quality and a deliciously savory finish.
Ingredients
For the macaroni:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the cheese sauce:
- 3 cups shredded sharp cheddar cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
For the topping:
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- ¼ teaspoon paprika
How to Make Mac and Cheese Casserole
Step 1: Cook the Pasta
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package directions, but stop cooking about 1–2 minutes before it reaches full tenderness.
The pasta will continue cooking in the oven, so slightly undercooking it helps prevent mushy macaroni.
Drain the pasta well and set it aside.
Step 2: Make the Cheese Sauce
Melt the butter in a large saucepan over medium heat.
Sprinkle in the flour and whisk continuously for about 1 minute.
This creates the base of the sauce and helps remove the raw flour taste.
Gradually pour in the milk and heavy cream while whisking.
Continue cooking for approximately 4–6 minutes, stirring frequently, until the mixture begins to thicken.
Add garlic powder, onion powder, salt, black pepper, paprika, and Dijon mustard.
Reduce the heat to low.
Step 3: Add the Cheese
Gradually add the shredded cheddar, mozzarella, and Parmesan.
Stir gently after each addition until the cheese has completely melted and the sauce is smooth.
Avoid boiling the sauce once the cheese has been added. High heat can cause the cheese sauce to become grainy.
Taste and adjust the seasoning if needed.
Step 4: Combine the Pasta and Sauce
Add the cooked macaroni to the cheese sauce.
Stir gently until every piece of pasta is thoroughly coated.
The mixture should look slightly more saucy than you want the final casserole to be. The pasta will absorb some of the sauce while baking.
Assemble the Casserole
Lightly grease a 9×13-inch baking dish.
Pour the macaroni and cheese mixture into the dish.
Spread it evenly.
Sprinkle the remaining cheddar cheese over the top.
In a small bowl, combine breadcrumbs, melted butter, and paprika.
Sprinkle the breadcrumb mixture over the cheese.
The breadcrumbs add a delicious crunchy contrast to the creamy pasta underneath.
Bake the Mac and Cheese
Place the casserole in the preheated oven.
Bake uncovered for approximately 20–25 minutes, until the cheese is melted and bubbling around the edges.
For an extra golden top, turn on the broiler for the final 1–2 minutes.
Watch it closely because the topping can brown quickly.
Remove the casserole from the oven and let it rest for approximately 5–10 minutes before serving.
Best Cheese for Baked Mac and Cheese
The cheese you use can make a big difference.
Sharp cheddar provides a strong, classic flavor, while mozzarella creates a stretchy texture. Parmesan adds a salty, savory note.
Other excellent choices include:
- Monterey Jack
- Colby
- Gruyère
- Gouda
- Fontina
- Mild cheddar
For the best texture, shred cheese from a block instead of relying entirely on pre-shredded cheese.
How to Make Easy Baked Mac and Cheese
The key to great easy baked mac and cheese is preparing a flavorful cheese sauce before combining it with the pasta.
Don’t skip the sauce and simply mix cheese with cooked macaroni. A homemade sauce gives the casserole a much creamier texture.
Also, don’t overcook the pasta before baking. Slightly firm macaroni holds its shape better and absorbs the cheese sauce without becoming mushy.
Optional Additions
One of the best things about Mac and Cheese Casserole is how easy it is to customize.
Add Broccoli
Stir in lightly steamed broccoli for a simple vegetable addition.
Add Chicken
Diced cooked chicken turns the casserole into a more filling main dish.
Add Ground Beef
For a hearty variation inspired by cheesy beef pasta, brown ground beef with onion and garlic, then stir it into the macaroni before baking.
Add Jalapeños
Fresh or pickled jalapeños add a pleasant spicy kick.
Make-Ahead Instructions
You can assemble the casserole ahead of time.
Prepare the macaroni and cheese mixture and transfer it to the baking dish. Cover tightly and refrigerate for up to 24 hours.
When you’re ready to bake, remove the casserole from the refrigerator and allow it to sit at room temperature for about 20–30 minutes.
Add the topping just before baking.
You may need to add several extra minutes to the baking time because the casserole starts cold.
What to Serve With Mac and Cheese Casserole
This macaroni and cheese casserole is hearty enough to serve as a main dish, but it also works beautifully as a side.
Serve it with:
- Roasted chicken
- Grilled chicken
- BBQ ribs
- Green salad
- Steamed broccoli
- Roasted vegetables
- Green beans
- Cornbread
For holidays, it pairs especially well with roasted meats and fresh vegetable sides.
Storage and Reheating
Store leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm larger portions in a covered baking dish at 350°F until heated through.
If the pasta seems dry after refrigeration, add a splash of milk before reheating.
You can also freeze the casserole in an airtight freezer-safe container for up to 2 months.
Frequently Asked Questions
Can I use different pasta?
Yes. Shells, cavatappi, rotini, and penne are excellent alternatives to elbow macaroni.
Why is my baked mac and cheese dry?
The pasta may have absorbed too much sauce, or the casserole may have baked for too long. Keep the cheese sauce slightly loose before baking and avoid overbaking.
Can I make it without breadcrumbs?
Absolutely. Simply top the casserole with cheese and bake until golden and bubbly.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese generally melts more smoothly.
Can I add beef?
Definitely. Browned ground beef creates a hearty cheesy beef pasta variation that’s especially satisfying for dinner.
Final Thoughts
This Mac and Cheese Casserole brings together tender macaroni, creamy homemade cheese sauce, melted cheddar, and a golden breadcrumb topping. It’s an easy comfort-food recipe that works for busy weeknights, family dinners, holidays, and potlucks.
Whether you’re craving oven baked mac and cheese, classic baked macaroni and cheese, or a comforting macaroni and cheese casserole, this recipe delivers creamy, cheesy flavor in every bite. Add chicken, broccoli, or ground beef to make it your own, and serve it alongside your favorite main dishes for a meal everyone will enjoy.
Mac and Cheese Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions, stopping 1–2 minutes before fully tender.
- Drain the macaroni well and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute.
- Gradually pour in the milk and heavy cream while whisking continuously.
- Cook for 4–6 minutes, stirring frequently, until the sauce begins to thicken.
- Add garlic powder, onion powder, salt, pepper, paprika, and Dijon mustard.
- Reduce the heat to low and gradually stir in the cheddar, mozzarella, and Parmesan until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and gently stir until evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese over the top.
- In a small bowl, combine breadcrumbs, melted butter, and paprika.
- Sprinkle the breadcrumb mixture evenly over the cheese.
- Bake uncovered for 20–25 minutes, until the casserole is bubbling and golden.
- For an extra golden topping, broil for 1–2 minutes, watching carefully.
- Let the casserole rest for 5–10 minutes before serving.
Notes
- Slightly undercook the pasta because it continues cooking in the oven.
- Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
- Don’t boil the cheese sauce after adding the cheese, as high heat can cause it to become grainy.
- Keep the sauce slightly loose before baking because the pasta absorbs some of the sauce.
- For a crunchier topping, add extra breadcrumbs.
- Let the casserole rest for several minutes before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat with a splash of milk to help restore creaminess.
- The assembled casserole can be refrigerated for up to 24 hours before baking.
