Creamy Baked Mac and Cheese Casserole
Description
Nothing beats a bubbling dish of homemade Creamy Baked Mac and Cheese with its rich, velvety cheese sauce and irresistibly golden, cheesy crust. This comforting casserole combines perfectly cooked elbow macaroni with a creamy blend of cheddar, mozzarella, and Parmesan cheeses, then bakes until the top is beautifully browned and slightly crispy. Whether you’re serving it as a holiday side dish, a family dinner, or the star of the meal, this classic comfort food is guaranteed to be a crowd-pleaser.
Ingredients
For the Pasta
- 1 lb (450g) elbow macaroni
- 1 tbsp salt (for pasta water)
For the Cheese Sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (or to taste)
Cheese
- 3 cups sharp cheddar cheese, freshly shredded
- 2 cups mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, grated
For the Topping
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tbsp melted butter
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the macaroni 1–2 minutes less than the package directions for an al dente texture.
Drain and set aside.
Step 2: Make the Cheese Sauce
Preheat the oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly.
Gradually pour in the warm milk while whisking until smooth.
Add the heavy cream and continue whisking until the sauce begins to thicken, about 4–5 minutes.
Season with:
- Dijon mustard
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
Reduce the heat to low.
Gradually stir in the cheddar, mozzarella, Monterey Jack, and Parmesan until fully melted and silky smooth.
Step 3: Combine
Add the cooked macaroni to the cheese sauce.
Stir until every piece of pasta is completely coated.
Step 4: Assemble
Lightly grease a 9×13-inch baking dish.
Pour the macaroni mixture into the dish and spread evenly.
Top with the remaining cheddar and mozzarella.
Drizzle the melted butter over the cheese.
Step 5: Bake
Bake for 25–30 minutes, or until hot and bubbly.
Broil for 2–3 minutes to achieve a beautifully golden, slightly crispy cheese crust.
Allow the casserole to rest for 10 minutes before serving.
Tips
- Always shred your own cheese for the smoothest, creamiest sauce.
- Slightly undercook the pasta so it doesn’t become mushy after baking.
- Mix in cooked bacon, diced ham, shredded chicken, or broccoli for a heartier meal.
- A pinch of cayenne pepper or hot sauce adds a subtle kick without overpowering the cheese.
- Let the casserole rest before serving so the sauce thickens slightly.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of milk if needed to restore creaminess.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking straight from the refrigerator.
Can I use different cheeses?
Absolutely! Gouda, Gruyère, Fontina, Colby Jack, or Pepper Jack all make delicious additions.
Why is my cheese sauce grainy?
Use freshly shredded cheese and melt it over low heat. Avoid overheating the sauce, as high heat can cause the cheese to separate.
Can I make it gluten-free?
Yes. Use gluten-free pasta and substitute the flour with a gluten-free all-purpose flour blend.
Servings
8 servings
Nutrition (Approximate Per Serving)
- Calories: 610
- Protein: 28g
- Carbohydrates: 42g
- Fat: 37g
- Saturated Fat: 22g
- Fiber: 2g
- Sugar: 7g
- Sodium: 720mg