Name: Mac & Cheese Baked Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz elbow macaroni (or other short pasta); 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups milk (whole or 2%); 1 cup heavy cream (optional, for extra creaminess); 1 teaspoon Dijon mustard (optional); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups shredded sharp cheddar cheese (divided); 1 cup shredded mozzarella or Gruyère; 1/2 cup grated Parmesan; 1 cup breadcrumbs (panko preferred); 2 tablespoons melted butter (for topping); Optional: chopped parsley for garnish

Jump to Recipe·Print Recipe

Golden, cheesy, and irresistibly creamy—this mac & cheese baked casserole brings serious comfort to the table. With a velvety cheese sauce hugging every bite of pasta and a buttery, crisp breadcrumb topping, it’s everything I want in a cozy homemade dish. Whether I'm making it for a family dinner or bringing it to a potluck, this recipe always gets rave reviews.

Mac & Cheese Baked Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz elbow macaroni (or other short pasta)

4 tablespoons unsalted butter

¼ cup all-purpose flour

3 cups milk (whole or 2%)

1 cup heavy cream (optional, for extra creaminess)

1 teaspoon Dijon mustard (optional)

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

3 cups shredded sharp cheddar cheese (divided)

1 cup shredded mozzarella or Gruyère

½ cup grated Parmesan

1 cup breadcrumbs (panko preferred)

2 tablespoons melted butter (for topping)

Optional: chopped parsley for garnish

Directions

I preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

I cook the pasta according to the package instructions until al dente, then drain and set it aside.

In a large pot, I melt the butter over medium heat, stir in the flour, and cook it for 1–2 minutes to make a roux.

I gradually whisk in the milk and cream until smooth and let it cook for about 5 minutes until it thickens slightly.

I stir in the Dijon mustard, garlic powder, salt, and black pepper.

After removing the pot from the heat, I mix in 2 ½ cups of cheddar, the mozzarella (or Gruyère), and the Parmesan until everything is melted and creamy.

I toss the cooked pasta with the cheese sauce and pour the mixture into the prepared baking dish.

I combine the breadcrumbs with melted butter, sprinkle them over the pasta, and top with the remaining ½ cup of cheddar.

I bake it for 20–25 minutes until it’s bubbly and the top is golden brown.

I let it cool slightly before serving warm.

Servings and timing

This recipe makes 6–8 generous servings. It takes about 15 minutes to prep and 25 minutes to bake, so I can have it ready in roughly 40 minutes from start to finish. Each serving comes in at around 450 kcal.

Variations

When I want to change things up, I love trying different cheeses like smoked gouda or pepper jack. Sometimes I mix in cooked bacon, caramelized onions, or even a handful of spinach or roasted veggies. For spice lovers, a dash of cayenne or hot sauce in the cheese sauce brings a nice kick. And for a heartier version, I add shredded rotisserie chicken or cooked sausage.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. When I reheat it, I cover it with foil and warm it in a 350°F oven for about 15–20 minutes, or until heated through. For quicker reheating, I microwave individual portions on medium power to avoid drying it out.

FAQs

How do I keep mac & cheese from drying out in the oven?

I always make sure the sauce is extra creamy before baking, and I cover the dish loosely with foil during the first 10 minutes of baking if I notice it’s browning too fast. Using a bit of cream also helps prevent dryness.

Can I make this mac & cheese ahead of time?

Yes, I often assemble it earlier in the day and store it in the fridge, covered. When I’m ready to bake, I let it come to room temperature for about 30 minutes before putting it in the oven.

Can I freeze this baked mac & cheese?

Absolutely. I freeze it either before or after baking. I wrap it tightly in foil and store it for up to 2 months. When baking from frozen, I cover it with foil and add extra baking time (around 20–25 minutes).

What’s the best cheese to use?

I love sharp cheddar for its bold flavor, but mixing it with something meltier like mozzarella or Gruyère gives a great texture. Parmesan adds a salty bite, and for more depth, I sometimes include a smoky cheese.

Can I make it gluten-free?

Yes, I use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend. I also make sure the breadcrumbs are gluten-free or skip the topping altogether.

Conclusion

This baked mac & cheese casserole is everything I crave in comfort food—rich, creamy, cheesy, and topped with a satisfying crunch. Whether I’m serving it on a chilly evening or bringing it to a gathering, it never fails to please. With simple ingredients and easy steps, it’s a go-to recipe I keep coming back to.

Recipe:

Mac & Cheese Baked Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 6–8 servings
Diet: Vegetarian

Print Recipe

Description

A rich, creamy, and golden baked mac & cheese casserole topped with buttery breadcrumbs. Perfect comfort food for weeknights or gatherings, with a blend of sharp cheddar, mozzarella or Gruyère, and Parmesan.

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk and cream until smooth. Cook for about 5 minutes until the sauce thickens slightly.
Stir in the Dijon mustard, garlic powder, salt, and black pepper.
Remove the pot from heat and mix in 2 ½ cups of cheddar, the mozzarella (or Gruyère), and the Parmesan until melted and creamy.
Toss the cooked pasta with the cheese sauce, then pour the mixture into the prepared baking dish.
Combine the breadcrumbs with melted butter and sprinkle over the pasta. Top with the remaining ½ cup of cheddar cheese.
Bake for 20–25 minutes, or until bubbly and golden brown on top.
Let cool slightly before serving warm. Garnish with chopped parsley if desired.