Classic Baked Macaroni and Cheese Casserole Recipe

Introduction

Classic baked macaroni and cheese casserole is a comforting, cheesy dish perfect for family dinners. With a creamy cheddar sauce and a crunchy panko topping, it’s both rich and satisfying. This recipe walks you through making it from scratch for maximum flavor.

Ingredients

• 1 pound (450 g) elbow macaroni
• 8 tablespoons unsalted butter (4 ounces; 113 g), divided
• 3 tablespoons all-purpose flour (3/4 ounce; 24 g)
• 3 cups (710 ml) whole milk
• 1 1/2 pounds grated sharp cheddar cheese (680 g; 6 cups)
• 1 teaspoon (5 ml) hot sauce, such as Frank’s RedHot
• 1 teaspoon Diamond Crystal kosher salt (use half for table salt)
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 8 ounces grated Gruyère cheese (225 g; 2 cups)
• 1 cup panko bread crumbs (2 1/2 ounces; 72 g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water until just shy of al dente, about 2 minutes less than package instructions. Drain and toss with 2 tablespoons butter until melted and pasta is coated. Set aside.
2. Step 2: In a large saucepan, melt 3 tablespoons butter over medium-high heat without browning. Whisk in the flour to form a paste and cook for about 1 minute until the raw flour smell disappears.
3. Step 3: Slowly whisk in the milk, maintaining constant stirring to keep the sauce smooth. Heat until the sauce simmers and thickens slightly, then reduce heat to medium-low.
4. Step 4: Gradually whisk in the cheddar cheese, hot sauce, salt, mustard powder, and garlic powder, making sure the sauce stays smooth and does not boil.
5. Step 5: Combine the cheese sauce with the cooked pasta and mix until evenly coated. Let cool slightly, then stir in the Gruyère cheese.
6. Step 6: Transfer the mixture to a greased 9-by-13-inch baking dish and smooth the top evenly.
7. Step 7: Melt the remaining 3 tablespoons butter and mix with the panko breadcrumbs. Season with salt, then evenly sprinkle the mixture over the mac and cheese.
8. Step 8: Bake on the top oven rack until the topping is golden brown and bubbling, about 35 to 40 minutes. Watch carefully to avoid burning.
9. Step 9: Let the casserole rest for 15 minutes before serving.

Tips & Variations

• For a creamier texture, substitute half the milk with heavy cream.
• Add cooked bacon or sautéed onions for extra flavor.
• Use a mix of cheeses like mozzarella or Parmesan for a different taste.
• To make ahead, assemble the dish and refrigerate before baking; add a few extra minutes to baking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through for best results. The casserole holds up well, keeping its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to substitute elbow macaroni with shells, penne, or cavatappi. Just adjust the cooking time accordingly to keep the pasta slightly undercooked before baking.

How do I prevent the cheese sauce from becoming grainy?

Make sure the cheese is added off heat and stirred in gradually. Avoid boiling the sauce once cheese is added to keep it smooth and creamy.

Classic Baked Macaroni and Cheese Casserole Recipe

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★★★★★

4.9 from 113 reviews

This Classic Baked Macaroni and Cheese Casserole features a rich and creamy homemade cheese sauce made from sharp cheddar and Gruyère cheeses, combined with perfectly cooked elbow macaroni. Topped with a buttery, crispy panko breadcrumb crust, this comforting dish is baked to golden perfection and is a timeless favorite for family meals or gatherings.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound (450 g) elbow macaroni
• 2 tablespoons (30 g) unsalted butter

Cheese Sauce

• 3 tablespoons (40 g) unsalted butter
• 3 tablespoons (3/4 ounce; 24 g) all-purpose flour
• 3 cups (710 ml) whole milk
• 1 1/2 pounds grated sharp cheddar cheese (6 cups; 680 g)
• 1 teaspoon (5 ml) hot sauce (e.g., Frank’s RedHot)
• 1 teaspoon Diamond Crystal kosher salt (or half volume if using table salt)
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 8 ounces grated Gruyère cheese (2 cups; 225 g)

Topping

• 3 tablespoons (45 g) unsalted butter
• 1 cup panko bread crumbs (2 1/2 ounces; 72 g)
• Salt, to taste

Instructions

1. Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until it’s just shy of al dente—about 2 minutes less than the package instructions. Drain well, then transfer to a large mixing bowl. Toss the pasta with 2 tablespoons (30 g) of butter until melted and the pasta is coated evenly. Set aside.
2. Make the Roux: In a large saucepan over medium-high heat, melt 3 tablespoons (40 g) of butter. Avoid browning the butter. Add the flour and whisk vigorously to create a paste. Cook while stirring until the raw flour smell disappears, about 1 minute.
3. Add Milk and Thicken Sauce: Slowly pour in the milk in a thin, steady stream while whisking constantly to keep the mixture smooth. Initially, the sauce will thicken considerably but then will thin out as all the milk is incorporated. Continue heating and stirring until the sauce just begins to simmer and thickens slightly.
4. Incorporate Cheese and Seasonings: Lower the heat to medium-low. Gradually whisk in the grated sharp cheddar cheese until the sauce is smooth and emulsified. Be careful not to let it boil once the cheese is added. Stir in the hot sauce, kosher salt, mustard powder, and garlic powder for flavor balance.
5. Combine Pasta and Sauce: Pour the cheese sauce over the prepared pasta and stir gently until all the pasta is evenly coated. Let the mixture cool briefly, then fold in the grated Gruyère cheese to add depth and richness.
6. Prepare Baking Dish and Topping: Grease a 9- by 13-inch baking dish. Transfer the mac and cheese mixture into it and spread out into an even layer. In a small bowl, mix the panko breadcrumbs with the remaining 3 tablespoons (45 g) of melted butter and season with a pinch of salt. Scatter this crumb mixture evenly over the top of the pasta.
7. Bake: Place the casserole on the top rack of your preheated oven. Bake for 35 to 40 minutes or until the topping is golden brown and the casserole is bubbling around the edges. Keep an eye on the topping to avoid burning.
8. Rest and Serve: Remove the mac and cheese from the oven and let it rest for 15 minutes to set. Serve warm. Store leftovers covered in the refrigerator for up to 5 days and reheat in the microwave or oven.

Notes

• Use sharp cheddar cheese for the best flavor intensity in the cheese sauce.
• Gruyère adds a creamy, nutty depth that complements the cheddar perfectly.
• Do not let the cheese sauce boil once cheese is added to prevent it from breaking or becoming grainy.
• Cooking pasta slightly under al dente prevents it from becoming mushy after baking.
• Breadcrumb topping adds a desirable crispy texture contrast to the creamy casserole.
• Adjust salt quantity if using table salt, as kosher salt is less dense.

Keywords: macaroni and cheese, baked mac and cheese, cheese casserole, comfort food, cheddar cheese, Gruyère, casserole recipe, homemade mac and cheese