Classic Mac and Cheese Casserole
A creamy, cheesy mac and cheese casserole that's easy to prepare and perfect for family dinners.
Classic Mac and Cheese Casserole
This mac and cheese casserole recipe combines creamy cheese sauce with a satisfying baked breadcrumb topping, perfect for family dinners or potlucks. With just a few simple ingredients and straightforward preparation, it delivers comforting homemade flavor without any fuss.
Ingredients & Preparation
Cook elbow macaroni just until tender, then prepare a smooth, rich cheese sauce with sharp cheddar, butter, and milk. Seasoned with a hint of paprika, the sauce brings depth to every bite. Combine pasta and sauce, then top with a Parmesan-breadcrumb mixture for a golden crust.
Baking and Serving
Bake at 350°F until bubbly and golden on top. Let the casserole rest briefly so it sets nicely for easy serving. This dish pairs well with green salads or steamed vegetables for a balanced meal. Leftovers reheat well and can be frozen for future meals.
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Ingredients
- 3 cups elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
Nutrition (Total)
Equipment Needed
- large pot
- colander
- saucepan
- whisk
- 9x13-inch baking dish
Before You Start
- •Pre-measure and shred all cheese before starting to save time.
- •Use freshly grated Parmesan to enhance the topping flavor.
- •Cook pasta just until al dente to avoid mushy casserole.
- •Prepare the cheese sauce slowly to prevent lumps.
- •Grease the baking dish with butter or non-stick spray to prevent sticking.
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Instructions
Cook the macaroni
Bring a large pot of salted water to a boil. Add macaroni and cook until just tender, about 7 minutes. Drain and set aside.
Make the cheese sauce
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking to avoid lumps. Cook until thickened, about 5 minutes. Remove from heat and stir in cheddar cheese, salt, pepper, and paprika.
Combine pasta and sauce
Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly.
Prepare the casserole
Preheat the oven to 350°F. Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish. In a small bowl, mix breadcrumbs with Parmesan cheese and sprinkle evenly over the top.
Bake until bubbly
Bake the casserole for 20-25 minutes or until the top is golden brown and the sauce is bubbly. Let it cool for 5 minutes before serving.
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Chef's Tips
- •Use sharp cheddar for the best cheesy flavor.
- •For a crispier topping, broil the casserole for 2-3 minutes after baking.
- •You can substitute whole milk with 2% milk for a lighter version.
- •Add cooked bacon or sautéed mushrooms for extra flavor.
- •Let the casserole rest before serving to help it set and slice easily.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day before and refrigerate it. Bake it covered with foil and add 5-10 minutes to the baking time if baking from cold.
Can I use a different cheese?
Absolutely! Monterey Jack, Gruyère, or a blend of cheeses work well to add different flavor profiles.
Is this recipe freezer-friendly?
Yes, bake the casserole first, then cool completely before freezing in an airtight container for up to 3 months.
Can I skip the breadcrumb topping?
You can, but the breadcrumbs add a nice crunchy texture contrast to the creamy pasta.
What is the best pasta shape to use?
Elbow macaroni is traditional, but small shells or cavatappi also work well to hold the cheese sauce.
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