This Baked Mac and Cheese Casserole is pure comfort in a pan tender elbow macaroni coated in a rich, ultra-creamy three-cheese sauce and finished with a golden, crispy breadcrumb topping. It’s an easy, crowd-pleasing side or main dish that feels special enough for holidays but simple enough for any cozy weeknight.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk (whole or 2% recommended)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- Salt and black pepper, to taste
- 1 cup breadcrumbs (plain or panko)
- 1 tablespoon olive oil
- 1/4 teaspoon paprika (optional, for color and flavor)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
- In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about 1 minute to form a smooth roux; do not let it brown too much.
- Gradually whisk in the milk, a little at a time, whisking well to remove any lumps. Continue to cook, stirring frequently, until the mixture thickens and just begins to bubble.
- Season the sauce with garlic powder, onion powder, mustard powder, salt, and black pepper. Reduce heat to low and add the cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
- Add the drained macaroni to the cheese sauce and stir until every piece of pasta is well coated.
- Transfer the mac and cheese mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- In a small bowl, combine the breadcrumbs, olive oil, and paprika (if using). Toss until the crumbs are evenly moistened, then sprinkle the mixture evenly over the top of the mac and cheese.
- Bake for 25–30 minutes, or until the topping is golden brown and crispy and the casserole is bubbling around the edges.
- Remove from the oven and let rest for 5–10 minutes before serving to allow the sauce to set slightly.
Variation
- Add 1–2 cups of cooked, crumbled bacon or diced ham for a smoky, meaty twist.
- Stir in steamed broccoli florets, peas, or finely chopped spinach for a veggie-loaded version.
- Swap part of the cheddar for Gruyère, smoked gouda, or pepper jack to change up the flavor profile.
Cooking Notes
- Cook the pasta just to al dente; it will continue to soften as it bakes in the sauce.
- If the cheese sauce becomes too thick, whisk in a splash or two of warm milk until it reaches a smooth, pourable consistency.
- Keep the heat on low once the cheese is added to prevent the sauce from breaking or becoming grainy.
Serving Suggestions
- Serve as a main dish with a crisp green salad or roasted vegetables for a balanced meal.
- Pair it as a side with roasted chicken, meatloaf, or barbecue for a classic comfort-food spread.
- Top individual portions with extra grated Parmesan, chopped fresh parsley, or a sprinkle of hot sauce for a flavor boost.
Tips
- Butter or oil the breadcrumbs evenly so they bake up golden and crunchy instead of dry.
- Let the baked mac and cheese rest briefly before serving; this helps the sauce thicken just enough to hold together while still staying creamy.
- To reheat leftovers, add a splash of milk, cover, and warm gently in the oven or microwave to bring back the creaminess.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 20 g
- Sodium: 550 mg
Frequently Asked Questions
- Can I make this Baked Mac and Cheese ahead of time?
Yes. Assemble the casserole up to the breadcrumb topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking and add 5–10 extra minutes to the bake time if baking from cold. - Can I freeze Baked Mac and Cheese Casserole?
You can. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in the oven until hot and bubbly, removing the cover at the end to crisp the topping. - Why is my cheese sauce grainy?
Graininess often comes from overheating the cheese or using pre-shredded cheese with anti-caking agents. Keep the heat low when melting the cheese and use freshly grated cheese whenever possible. - How do I keep the mac and cheese creamy after baking?
Make sure you have enough sauce, avoid overbaking, and let it rest only briefly. Adding a small splash of milk or cream to leftovers before reheating also helps maintain creaminess.
Conclusion
This Baked Mac and Cheese Casserole delivers everything you crave in a classic comfort dish tender pasta, a velvety three-cheese sauce, and a perfectly crisp, golden topping. It’s crowd-pleasing, easy to make, and versatile enough to star as a cozy main or a standout side on any dinner table or holiday menu.
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Baked Mac and Cheese Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (contains dairy)
Description
This Baked Mac and Cheese Casserole is pure comfort in a pan tender elbow macaroni coated in a rich, ultra-creamy three-cheese sauce and finished with a golden, crispy breadcrumb topping. It’s an easy, crowd-pleasing side or main dish that feels special enough for holidays but simple enough for any cozy weeknight.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk (whole or 2% recommended)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- Salt and black pepper, to taste
- 1 cup breadcrumbs (plain or panko)
- 1 tablespoon olive oil
- 1/4 teaspoon paprika (optional, for color and flavor)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
- In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about 1 minute to form a smooth roux; do not let it brown too much.
- Gradually whisk in the milk, a little at a time, whisking well to remove any lumps. Continue to cook, stirring frequently, until the mixture thickens and just begins to bubble.
- Season the sauce with garlic powder, onion powder, mustard powder, salt, and black pepper. Reduce heat to low and add the cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
- Add the drained macaroni to the cheese sauce and stir until every piece of pasta is well coated.
- Transfer the mac and cheese mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- In a small bowl, combine the breadcrumbs, olive oil, and paprika (if using). Toss until the crumbs are evenly moistened, then sprinkle the mixture evenly over the top of the mac and cheese.
- Bake for 25–30 minutes, or until the topping is golden brown and crispy and the casserole is bubbling around the edges.
- Remove from the oven and let rest for 5–10 minutes before serving to allow the sauce to set slightly.
Notes
- Shred the cheeses from a block instead of using pre-shredded cheese for the smoothest, creamiest sauce.
- Whole milk will give you the richest texture, but 2% also works well; avoid skim for this recipe.
- Season the sauce to taste before adding the pasta, especially with salt, as pasta and breadcrumbs can dull seasoning slightly.
- If you like a looser, extra-saucy baked mac and cheese, use a bit less pasta (about 7 ounces) or add an extra 1/2 cup of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal
- Sugar: 6 g (approx.)
- Sodium: 550 mg (approx., varies by cheese and breadcrumbs)
- Fat: 24 g (approx.)
- Saturated Fat: 14 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 42 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: baked mac and cheese casserole, creamy macaroni and cheese, cheesy pasta bake, comfort food, holiday side dish, easy mac and cheese