Creamy Baked Mac and Cheese Casserole Recipe

Introduction

This creamy baked mac and cheese casserole combines sharp cheddar, mozzarella, and Parmesan for a rich, cheesy flavor. Topped with a crunchy breadcrumb layer, it’s the perfect comfort food for family dinners or special gatherings.

Ingredients

• 1 pound elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 cups milk
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (optional, for topping)
• 2 tablespoons olive oil (optional, for breadcrumbs)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (7-8 minutes). Stir occasionally. Drain and rinse with cold water to stop cooking.
2. Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 2-3 minutes until light golden.
3. Step 3: Gradually whisk in the milk to avoid lumps. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.
4. Step 4: Reduce heat to low. Stir in garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Add all cheeses and stir until melted and smooth.
5. Step 5: In a large bowl, combine the cooked macaroni with the cheese sauce, mixing gently to coat.
6. Step 6: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish and spread evenly.
7. Step 7: If using, mix the breadcrumbs with olive oil and sprinkle over the casserole.
8. Step 8: Bake for 25-30 minutes until the top is golden brown and cheese is bubbling. Serve warm.

Tips & Variations

• For extra flavor, stir in cooked bacon, sautéed vegetables, or diced tomatoes before baking.
• The breadcrumb topping adds a crunchy texture but can be left out for a softer casserole.
• Use whole milk or 2% milk for a creamier sauce; evaporated milk also works well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while elbow macaroni is traditional, other small pasta shapes like shells, penne, or rotini work well.

How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the topping.