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Mac and Cheese Casserole

This creamy Mac and Cheese Casserole combines tender elbow macaroni with a rich homemade cheddar, mozzarella, and Parmesan cheese sauce, then bakes until bubbling and golden on top. It's an easy oven baked mac and cheese that's perfect for weeknight dinners, holidays, potlucks, and family gatherings. Add chicken, broccoli, or ground beef for a hearty twist on classic baked macaroni and cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. Drain the macaroni well and set aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Whisk in the flour and cook for about 1 minute.
  6. Gradually pour in the milk and heavy cream while whisking continuously.
  7. Cook for 4–6 minutes, stirring frequently, until the sauce begins to thicken.
  8. Add garlic powder, onion powder, salt, pepper, paprika, and Dijon mustard.
  9. Reduce the heat to low and gradually stir in the cheddar, mozzarella, and Parmesan until completely melted and smooth.
  10. Add the cooked macaroni to the cheese sauce and gently stir until evenly coated.
  11. Pour the mixture into the prepared baking dish and spread evenly.
  12. Sprinkle the remaining cheddar cheese over the top.
  13. In a small bowl, combine breadcrumbs, melted butter, and paprika.
  14. Sprinkle the breadcrumb mixture evenly over the cheese.
  15. Bake uncovered for 20–25 minutes, until the casserole is bubbling and golden.
  16. For an extra golden topping, broil for 1–2 minutes, watching carefully.
  17. 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.