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Baked Mac and Cheese Casserole

  • Author: Avery
  • 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

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
  2. Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add the drained macaroni to the cheese sauce and stir until every piece of pasta is well coated.
  7. Transfer the mac and cheese mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
  8. 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.
  9. Bake for 25–30 minutes, or until the topping is golden brown and crispy and the casserole is bubbling around the edges.
  10. 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

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Find it online: https://averyrecipes.com/baked-mac-and-cheese-casserole/