Description
This Mac and Cheese Casserole is a rich and creamy classic comfort food, combining tender elbow macaroni with a luscious cheese sauce made from sharp cheddar, mozzarella, and Parmesan. Topped with a buttery, crispy breadcrumb crust, it’s baked to golden perfection and perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 12 oz (340g) elbow macaroni
Cheese Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Topping
- 1 cup breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp paprika
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Make the Sauce: In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until the mixture is bubbly and slightly golden, which forms the roux for thickening.
- Whisk in Milk and Cream: Slowly add the whole milk and heavy cream while whisking continuously to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 5-7 minutes.
- Season the Sauce: Stir in the Dijon mustard (if using), garlic powder, paprika, salt, and pepper to enhance the flavor.
- Add the Cheese: Remove the saucepan from heat and immediately stir in the shredded cheddar, mozzarella, and grated Parmesan cheese until fully melted and creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni with the cheese sauce evenly. Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare the Topping: In a small bowl, combine the breadcrumbs, melted butter, grated Parmesan cheese, and paprika. Sprinkle this mixture evenly over the macaroni and cheese in the baking dish.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20-25 minutes until the topping is golden brown and the cheese sauce is bubbly.
- Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow the sauce to set slightly.
Notes
- For a lighter version, substitute whole milk with 2% milk and reduce the amount of heavy cream.
- You can add cooked bacon bits or sautéed vegetables like broccoli for added flavor and texture.
- If you prefer a spicier touch, add a pinch of cayenne pepper to the cheese sauce.
- Use freshly grated cheese for better melting and flavor compared to pre-shredded cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
