macaroni and cheese casserole recipe

Written BySheba G Updated On
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The Best macaroni and cheese casserole recipe

I make this macaroni and cheese casserole at least twice a month, and it has earned a permanent spot in my rotation for one simple reason. It goes from dry pasta and a bag of shredded cheese to a full baking dish without any fussy steps, and it comes out creamy in the middle with a browned, slightly crisp top every single time. I keep the ingredients on hand anyway, so there is nothing extra to plan for.

My kids ask for it by name. My oldest picks the crispy edge pieces off the corners before I even set the dish down, and my youngest, who normally inspects every bite before eating it, finishes a full plate without a word. My husband takes the leftovers to work the next day and reheats them without complaint, which says a lot because he is picky about reheated pasta. I like that I can feed four people a filling dinner and still have enough for lunch the next afternoon.

This works just as well for a normal Tuesday as it does for a potluck, a birthday table, or a holiday side dish. For a bigger group I double it in a larger pan and it holds up fine. There is also real substance in it. The milk and cheese bring protein and calcium to the plate, and the pasta gives everyone steady energy, so it sticks with my kids longer than the boxed version ever did. I round it out with steamed broccoli or a side salad and call dinner done.

Baked Macaroni and Cheese Casserole

4.5 from 525 votes

A creamy baked macaroni and cheese casserole with a sharp cheddar sauce, a buttery panko crust, and crisp golden edges. The pasta cooks just shy of al dente so it finishes in the oven without turning mushy.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 780 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt, for the pasta water

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded sharp cheddar, about 12 ounces
1 cup shredded Monterey Jack, about 4 ounces

For the Topping

1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/2 cup grated Parmesan

👨‍🍳Directions

1Heat the oven to 350°F. Butter the inside of a 9×13-inch baking dish, including the corners.
2Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the macaroni 2 minutes short of the package directions, until the outside is tender but the center still has a firm bite. Drain and set aside.
3Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture bubbles and smells toasty but has not browned.
4Pour in the milk in a steady stream while whisking. Simmer for 4 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon. Stir in the mustard powder, garlic powder, cayenne, salt, and pepper.
5Pull the pan off the heat. Add the cheddar and Monterey Jack a handful at a time, stirring until each addition melts before adding the next. The sauce should be smooth and glossy.
6Fold the drained macaroni into the sauce until every piece is coated. Scrape the mixture into the prepared baking dish and spread it into an even layer.
7Toss the panko with the melted butter and Parmesan, then scatter the crumbs evenly over the top of the casserole.
8Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the topping turns deep golden brown. Let the casserole rest for 10 minutes before serving so the sauce sets.

🔧Equipment

Large pot
Colander
Saucepan
Whisk
9×13-inch baking dish
Oven
Measuring cups and spoons
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 780 kcal🧈Total Fat: 44g💛Saturated Fat: 26g❤️Cholesterol: 127mg🧂Sodium: 960mg🌾Total Carbs: 61g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 32g

📝Notes

Tips: Grate the cheese from a block rather than buying pre-shredded, which is coated with starch and melts grainy. For a looser sauce, add up to 1/2 cup more milk at step 4. To make it ahead, assemble through step 7, cover, and refrigerate up to 24 hours, then add 10 minutes to the bake time. Leftovers keep in the refrigerator for three days and reheat best with a splash of milk. Nutrition figures are estimates based on one of six servings and will vary with the brands and cheeses you use.

Watch Video Of How Baked Macaroni and Cheese Casserole Works

This macaroni and cheese casserole is the dish I bring when I want everyone at the table to be happy, whether it is a weeknight dinner or a holiday spread. It feeds a crowd, holds up well on a buffet, and the kids and adults both go back for seconds. If you need one dependable recipe for family gatherings, this is the one I reach for.

❓ Frequently Asked Questions About Baked Macaroni and Cheese Casserole

1. Can I make macaroni and cheese casserole ahead of time?

Yes. Assemble the casserole through the topping step, cover it tightly, and refrigerate for up to 24 hours. Add about 10 minutes to the bake time since it starts cold, and hold off on the final broil until the center is hot and bubbling. You can also boil the pasta and make the sauce a day ahead, then combine everything just before baking.

2. Why did my macaroni and cheese turn out dry or grainy?

Dryness usually comes from a sauce that is too thick before baking, since the pasta keeps absorbing liquid in the oven. Keep the cheese sauce on the loose side and don’t overcook the pasta past al dente. Graininess typically means the heat was too high when the cheese went in; pull the sauce off the burner and stir the cheese in gradually over low heat.

3. What kind of cheese works best in a macaroni and cheese casserole?

A blend gives the best texture and flavor. Sharp cheddar carries the flavor, while a melting cheese such as Gruyère, Monterey Jack, or mozzarella keeps the sauce smooth and stretchy. Pre-shredded cheese is convenient but often coated with anti-caking starch, so shredding from a block gives a creamier result.

4. Can I freeze macaroni and cheese casserole?

It freezes well, but freeze it before baking for the best texture. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to two months; thaw overnight in the refrigerator before baking. If you freeze it already baked, expect the pasta to soften a bit more on reheating.

5. How do I reheat leftovers without drying them out?

Add a splash of milk or a small pat of butter to each portion, cover loosely, and reheat in a 350°F oven or in the microwave at reduced power, stirring once. Covered reheating traps steam and keeps the sauce from tightening up. Individual portions reheat more evenly than a whole cold casserole.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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