Mac and Cheese Casserole
This homemade Mac and Cheese Casserole is the ultimate comfort food — creamy, cheesy, and baked to golden perfection with a crispy breadcrumb topping. Perfect for weeknight dinners, potlucks, or holiday gatherings, it’s a crowd-pleasing classic that everyone will love.
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 9x13-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.