Baked Mac and Cheese Casserole
Baked mac and cheese casserole turns elbow macaroni, cheddar, and Gruyère into a creamy, golden comfort dinner with a crisp breadcrumb topping.
This is the kind of from-scratch meal that feels special but uses simple pantry staples. The sauce is silky, the pasta stays tender, and the top bakes into a crunchy, cheesy crust.
Why You’ll Love This Recipe
- Rich and creamy sauce that coats every piece of macaroni.
- Sharp cheddar brings bold flavor while Gruyère adds a smooth, nutty finish.
- Breadcrumbs bake into a crisp topping that contrasts with the soft pasta.
- It uses basic ingredients and feeds 4 people without a lot of prep.
Fabian’s Budget Tip: Gruyère tastes amazing, but it can cost more than cheddar. To save money, use half the Gruyère listed and replace the rest with extra sharp cheddar or Swiss cheese. You still get a creamy sauce with plenty of flavor.
Ingredients (Serves 4)
- 12 oz elbow macaroni (340 g)
- 4 tbsp unsalted butter (56 g)
- 1/4 cup all purpose flour (30 g)
- 2 cups whole milk (480 ml)
- 1/2 cup heavy cream (120 ml)
- 2 cups shredded sharp cheddar cheese, divided (225 g)
- 1 cup shredded Gruyère cheese (110 g)
- 1 tsp Dijon mustard (5 g)
- 1/2 tsp garlic powder (1.5 g)
- 1/2 tsp paprika (1 g)
- 3/4 tsp salt, plus more for pasta water (4 g)
- 1/4 tsp black pepper (1 g)
- 3/4 cup breadcrumbs (45 g)
Step-by-Step Instructions
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, usually 1 minute less than the package says. The pasta should feel tender but still have a slight bite because it will keep cooking in the oven.
Drain the pasta well and set it aside. Do not rinse it, since the light starch helps the cheese sauce cling to every curve.
2. Start the Roux
Heat the oven to 375°F (190°C). In a large saucepan over medium heat, melt the butter until it foams gently and smells rich.
Whisk in the flour. Cook for 1 to 2 minutes, stirring often, until the mixture looks smooth and lightly golden. It should smell a little nutty, not raw or pasty.
3. Whisk in the Milk and Cream
Slowly pour in the milk while whisking. Add the heavy cream and keep whisking until the sauce looks smooth.
Cook for 4 to 6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. You should see slow bubbles around the edges, not a hard boil.
4. Melt in the Cheese
Turn the heat to low. Stir in 1 1/2 cups of the cheddar and all of the Gruyère a handful at a time. Let each handful melt before adding more.
Stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper. The sauce should look glossy and smell creamy, sharp, and lightly smoky from the paprika.
5. Combine the Pasta and Sauce
Add the drained macaroni to the cheese sauce. Stir until every piece is coated. The mixture should look extra saucy, which is exactly what you want before baking.
6. Assemble and Bake
Spoon the pasta into a greased 9 inch baking dish (23 cm). Sprinkle the breadcrumbs over the top, then add the remaining 1/2 cup cheddar.
Bake for 20 to 25 minutes, until the edges bubble and the top turns golden. Let it rest for 5 minutes before serving so the sauce settles and stays creamy on the plate.
Expert Troubleshooting & FAQs
Why did my cheese sauce turn grainy?
The heat was probably too high when the cheese went in. Lower the heat before adding cheese, and stir it in slowly. Pre shredded cheese can also make sauce less smooth because it often contains anti caking starch.
Can I make this baked mac and cheese casserole ahead of time?
Yes. Assemble it without baking, cover it, and refrigerate for up to 24 hours. Add the breadcrumbs right before baking so the topping stays crisp. Bake a little longer if it goes into the oven cold.
What is the best pasta texture for baked mac and cheese?
Cook the macaroni just to al dente. If it feels very soft before baking, it may turn mushy in the casserole. A slight bite gives the finished dish the best texture.
Can I skip the Gruyère?
Yes. Use more sharp cheddar, Monterey Jack, or Swiss cheese. Gruyère adds a nutty flavor, but the casserole will still be creamy and delicious without it.
How do I keep the top from burning?
If the breadcrumbs brown too fast, loosely cover the dish with foil for the last few minutes. The casserole is ready when the sauce bubbles at the edges and the top is golden, not dark brown.
Estimated Nutritional Facts
These values are rough estimates per serving and may change based on the exact cheese, milk, and breadcrumbs you use.
- Calories: 720
- Protein: 31 g
- Carbs: 65 g
- Fats: 38 g
Baked Mac and Cheese Casserole
Ingredients
- 12 oz elbow macaroni (340 g)
- 4 tbsp unsalted butter (56 g)
- 1/4 cup all purpose flour (30 g)
- 2 cups whole milk (480 ml)
- 1/2 cup heavy cream (120 ml)
- 2 cups shredded sharp cheddar cheese, divided (225 g)
- 1 cup shredded Gruyère cheese (110 g)
- 1 tsp Dijon mustard (5 g)
- 1/2 tsp garlic powder (1.5 g)
- 1/2 tsp paprika (1 g)
- 3/4 tsp salt, plus more for pasta water (4 g)
- 1/4 tsp black pepper (1 g)
- 3/4 cup breadcrumbs (45 g)
Instructions
- 1. Cook the Macaroni. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, usually 1 minute less than the package says. The pasta should feel tender but still have a slight bite because it will keep cooking in the oven. Drain the pasta well and set it aside. Do not rinse it, since the light starch helps the cheese sauce cling to every curve.
- 2. Start the Roux. Heat the oven to 375°F (190°C). In a large saucepan over medium heat, melt the butter until it foams gently and smells rich. Whisk in the flour. Cook for 1 to 2 minutes, stirring often, until the mixture looks smooth and lightly golden. It should smell a little nutty, not raw or pasty.
- 3. Whisk in the Milk and Cream. Slowly pour in the milk while whisking. Add the heavy cream and keep whisking until the sauce looks smooth. Cook for 4 to 6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. You should see slow bubbles around the edges, not a hard boil.
- 4. Melt in the Cheese. Turn the heat to low. Stir in 1 1/2 cups of the cheddar and all of the Gruyère a handful at a time. Let each handful melt before adding more. Stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper. The sauce should look glossy and smell creamy, sharp, and lightly smoky from the paprika.
- 5. Combine the Pasta and Sauce. Add the drained macaroni to the cheese sauce. Stir until every piece is coated. The mixture should look extra saucy, which is exactly what you want before baking.
- 6. Assemble and Bake. Spoon the pasta into a greased 9 inch baking dish (23 cm). Sprinkle the breadcrumbs over the top, then add the remaining 1/2 cup cheddar. Bake for 20 to 25 minutes, until the edges bubble and the top turns golden. Let it rest for 5 minutes before serving so the sauce settles and stays creamy on the plate.
