Introduction

Discover the ultimate comfort food with this creamy, cheesy baked macaroni and cheese casserole. Blending sharp cheddar, mozzarella, and Parmesan cheeses, it’s topped with a crunchy breadcrumb layer that makes family dinners extra special.

Creamy Baked Mac and Cheese Casserole: The Ultimate Comfort Food Recipe - Recipe Image

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

Step 1: Bring a large pot of salted water to a boil (about 1 tablespoon of salt). Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Stir occasionally. Drain the macaroni and rinse briefly with cold water to stop the cooking.
Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2-3 minutes until light golden.
Step 3: Gradually pour in the milk while whisking continuously to avoid lumps. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.
Step 4: Reduce heat to low. Stir in garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Add cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
Step 5: In a large mixing bowl, combine the drained macaroni with the cheese sauce, stirring gently to coat evenly. Optionally, fold in cooked bacon, sautéed vegetables, or diced tomatoes.
Step 6: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Pour the macaroni and cheese mixture into the prepared dish, spreading evenly.
Step 7: If using breadcrumbs, mix them with olive oil in a small bowl and sprinkle over the top of the casserole.
Step 8: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.

Tips & Variations

For extra flavor, stir in cooked bacon, sautéed mushrooms, or diced tomatoes before baking.
Use a mix of cheeses you enjoy to customize the flavor and texture.
The breadcrumb topping is optional but adds a wonderful crunchy texture to contrast the creamy cheese sauce.
To keep the casserole creamy, avoid overcooking the pasta before combining with the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave on medium power stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can use shells, rotini, or penne, which all hold cheese sauce well.

How do I prevent the cheese sauce from becoming grainy?

Cook the roux carefully without burning, add milk gradually while whisking, and melt the cheese over low heat to keep the sauce smooth.

Creamy Baked Mac and Cheese Casserole: The Ultimate Comfort Food Recipe

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4.9 from 69 reviews

Indulge in this creamy and cheesy baked macaroni and cheese, featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Topped with a crunchy breadcrumb layer, this comforting casserole is perfect for family dinners and gatherings.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta:

1 pound elbow macaroni

Cheese Sauce:

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

Topping (optional):

1 cup breadcrumbs
2 tablespoons olive oil

Instructions

Preparing the Pasta: Bring a large pot of salted water to a boil (about 1 tablespoon of salt). Add the elbow macaroni and cook according to package instructions until al dente, approximately 7-8 minutes, stirring occasionally. Drain the macaroni in a colander and rinse briefly with cold water to stop the cooking process.
Making the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2-3 minutes until it turns light golden. Gradually pour in the milk while whisking continuously to avoid lumps. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes. Reduce heat to low and stir in garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Add the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses, stirring until the sauce is smooth and cheese is melted.
Combining Pasta and Cheese Sauce: In a large mixing bowl, combine the drained macaroni with the cheese sauce, stirring gently to fully coat the pasta. Optional: fold in extras such as cooked bacon, sautéed vegetables, or diced tomatoes if desired.
Preparing the Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Pour the macaroni and cheese mixture into the prepared dish, spreading evenly. If using breadcrumbs, mix them with olive oil in a small bowl and sprinkle evenly over the top.
Baking the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbly. Remove from oven and let rest a few minutes before serving.