There are certain recipes that feel like home before you even take a bite, and for me, mac and cheese casserole has always been one of them. I can still remember the first time I baked one from scratch.
I was just out of college, in my very first apartment with an oven that had a mind of its own. I didn’t know much about cooking yet, but I had a craving for something warm, familiar, and comforting.
Boxed mac and cheese had been my go-to for years, but that night I decided I wanted to make it the “real” way. I dug out an old spiral-bound church cookbook I’d picked up at a yard sale, followed the scribbled directions as best I could, and pulled out a bubbling, slightly over-browned casserole that tasted far better than it looked.
I can still taste the crisp edges of pasta and the creamy middle, and I knew right then that baked mac and cheese was going to be part of my cooking life for good. Over the years, I’ve tweaked, burned, perfected, and loved this recipe through every season of life—from busy weeknights with hungry kids to quiet Sundays when I’m just cooking for myself. It’s not just food, it’s comfort you can scoop out with a spoon.
Why You’ll Love This Recipe
- It’s creamy, cheesy, and baked with the perfect golden crust.
- Budget-friendly and made with simple, everyday ingredients.
- A family favorite that appeals to both kids and adults.
- Versatile enough to dress up for company or keep humble for a weeknight.
- Makes excellent leftovers that reheat beautifully.
Ingredients You’ll Need
Elbow macaroni is the classic pasta for this dish, but I’ve also used shells, penne, or even rotini when that’s what I had on hand. The key is a short, sturdy pasta that can hold onto the sauce. For the cheese, sharp cheddar is my backbone—it brings that unmistakable flavor. But I often mix in a little mozzarella for stretch, Gruyère when I want something a bit fancier, or even a handful of leftover Parmesan if it’s lurking in the fridge. Butter and flour are essential for the roux, which thickens the sauce. Whole milk gives the best creaminess, though I’ve used 2% plenty of times without complaint. A little mustard powder and paprika are my secret ingredients; they round out the flavor without making the dish taste “spiced.” Finally, breadcrumbs on top add crunch, though sometimes I skip them and just let the cheese form its own crust.
Full ingredient list:
- 1 pound elbow macaroni (or another short pasta)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk (warm)
- 4 cups shredded sharp cheddar cheese (plus more for topping)
- 1 cup mozzarella or Gruyère (optional for depth)
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 cup breadcrumbs (plain or panko, optional topping)
How to Make It (Step-by-Step Instructions)
Start by boiling your pasta in generously salted water. Cook it just shy of al dente, because it will finish baking in the oven. I learned this the hard way—if you boil it fully, it can turn mushy after baking. Drain and set it aside.
In the same pot, melt the butter over medium heat. When it’s fully melted and bubbling, whisk in the flour. Keep whisking for about one minute until it smells a little nutty. This step is crucial; if you skip cooking the flour, the sauce can taste raw. Slowly pour in the warm milk, whisking constantly to avoid lumps. The sauce will look thin at first, but don’t panic—it thickens as it cooks.
When the sauce begins to coat the back of a spoon, stir in your mustard powder, paprika, and a good pinch of salt and pepper. Turn off the heat and gently stir in the cheeses until melted and smooth. If the sauce looks a little too thick, add a splash more milk; if it’s too thin, just give it another minute over low heat.
Combine the sauce with the drained pasta, making sure every piece is coated. Pour the mixture into a buttered 9×13 baking dish. Sprinkle a little extra cheese on top, and if you’re using breadcrumbs, toss them with a drizzle of melted butter first so they crisp up nicely. Spread the breadcrumb mixture evenly over the casserole.
Bake in a preheated 375°F oven for 25–30 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 5–10 minutes before serving—this makes the casserole easier to scoop and gives the sauce time to settle.
Expert Tips for the Best Results
The real secret to a good mac and cheese casserole lies in balance. Too much pasta and the sauce disappears; too much sauce and it turns soupy. I’ve learned to always undercook the pasta slightly, as the oven takes care of the rest. Use freshly shredded cheese instead of pre-shredded if you can, since it melts more smoothly without the anti-caking agents. And don’t rush the roux—taking the extra minute to cook the flour properly makes all the difference between a creamy sauce and a grainy one.
Variations & Substitutions
One of the reasons I love this recipe so much is its flexibility. I’ve swapped in leftover ham or rotisserie chicken when I wanted more protein, and it turned into a hearty main dish. There was one winter night when I realized I had no cheddar, so I used a mix of Monterey Jack and Parmesan, and it gave the dish a lovely mild flavor with just a touch of sharpness. For a little vegetable boost, I sometimes stir in steamed broccoli or roasted cauliflower—kids don’t complain when it’s surrounded by cheese. And for spice lovers, a pinch of cayenne or diced jalapeños stirred into the sauce brings a subtle heat that’s surprisingly addictive.
Serving Suggestions
This casserole can be the star of the table or a comforting side. For weeknights, I often serve it with a simple green salad or roasted vegetables to balance out the richness. At holidays, it sits proudly alongside roasted turkey, ham, or barbecue. I’ve also brought it to potlucks more times than I can count, and it’s always one of the first dishes to disappear. There’s just something about a bubbling pan of cheesy pasta that makes everyone feel welcome.
Storage & Reheating Instructions
Leftovers keep well in the fridge for about 3–4 days, tightly covered. The sauce does firm up as it cools, so when I reheat it, I like to add a splash of milk before covering it with foil and warming it gently in the oven. Microwaving works in a pinch, though the texture won’t be quite as creamy. I’ve even frozen portions in freezer-safe containers, and while the sauce separates a little upon thawing, a quick stir after reheating usually brings it back together.
Recipe FAQs (Answered by Clara)
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and refrigerate it until dinner. Just add a few extra minutes to the baking time if it’s going into the oven cold.
Do I have to bake it, or can I just eat it stovetop?
You absolutely can eat it right off the stove. It will be creamy and delicious without the crust. But baking adds that golden top that really makes it feel like a casserole.
What cheeses melt best for this recipe?
Cheddar is my favorite, but I also love adding Gruyère or Fontina for extra creaminess. Avoid cheeses that are too dry or crumbly, like feta or blue cheese, as they won’t melt smoothly.
Can I make it gluten-free?
Yes. I’ve made this with gluten-free pasta and a gluten-free flour blend for the roux. It works surprisingly well, though I recommend undercooking the pasta just a bit more since gluten-free varieties can soften quickly.
Conclusion
If there’s one recipe that has taught me patience, forgiveness, and the beauty of simple ingredients, it’s this mac and cheese casserole. I hope when you make it, your kitchen fills with the same cozy smells that have comforted me for years. Take it to a gathering, serve it to your family, or just enjoy it in your own quiet company—it has a way of fitting right into whatever season you’re in. If you give this recipe a try, I’d love to hear how it turned out for you. Share your version, pass it along, or simply tuck it into your recipe box to make again when you need a little comfort on a plate.
Nutrition Information (per serving, approx. 8 servings)
- Calories: 480
- Protein: 21g
- Carbohydrates: 44g
- Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 540mg
- Fiber: 2g
- Sugar: 6g
Mac and Cheese Casserole
Ingredients
For the Pasta:
- 1 lb elbow macaroni or cavatappi
- 1 tbsp salt for boiling water
For the Cheese Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika optional
- ½ tsp dry mustard powder optional, for flavor depth
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup shredded cheddar optional for extra topping
Instructions
- Cook pasta: Cook macaroni in salted water until just al dente. Drain and set aside.
- Make roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.
- Add milk & cream: Slowly whisk in milk and cream, stirring constantly until sauce thickens, about 5 minutes.
- Add cheese: Remove from heat and stir in cheddar and mozzarella until melted. Season with salt, pepper, and garlic powder.
- Combine: Stir cooked pasta into the cheese sauce until evenly coated.
- Assemble casserole: Pour mixture into a greased 9×13-inch baking dish.
- Prepare topping: In a small bowl, mix breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over macaroni.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, until topping is golden and crispy.
- Serve: Let cool slightly before serving warm.
Notes
- Extra creamy: Add ½ cup heavy cream or cream cheese to the sauce.
- Protein boost: Stir in cooked bacon, chicken, or ham before baking.
- Spicy kick: Add a pinch of cayenne or diced jalapeños.
- Make-ahead: Assemble ahead of time and refrigerate for up to 24 hours before baking.