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Ultimate Cheddar & Cheese Mac and Cheese Casserole Recipe

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4 from 138 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This creamy, cheesy Mac and Cheese Casserole offers a comforting and classic twist on a beloved dish. Tender elbow macaroni is enveloped in a rich sauce made from a blend of sharp cheddar, mozzarella, and Parmesan cheeses, enhanced with a touch of Dijon mustard and savory spices. Topped with a golden, buttery breadcrumb crust, this casserole is baked to bubbly perfection, making it an ideal family-friendly meal or side dish.

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

  1. 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 well and set aside.
  2. Make the Sauce: In a large saucepan over medium heat, melt 4 tablespoons of butter. Gradually whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes to create a roux, which will thicken the sauce without browning.
  3. Thicken the Sauce: Slowly pour in 3 cups of whole milk and 1 cup of heavy cream while whisking continuously to avoid lumps. Continue cooking and whisking until the mixture thickens, about 5-7 minutes.
  4. Season the Sauce: Stir in 1 teaspoon of Dijon mustard (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and salt and pepper to taste, ensuring an even flavor distribution.
  5. Add the Cheese: Remove the saucepan from heat and fold in 3 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Stir until all the cheeses melt smoothly into a creamy sauce.
  6. Combine Pasta and Sauce: Add the cooked elbow macaroni into the cheese sauce, mixing thoroughly to coat the pasta evenly. Transfer this mixture to a greased 9×13-inch baking dish.
  7. Prepare the Topping: In a small bowl, mix 1 cup breadcrumbs with 2 tablespoons melted butter, 1/4 cup grated Parmesan cheese, and 1/2 teaspoon paprika. Sprinkle this mixture evenly over the pasta and cheese layer to create a crunchy topping.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
  9. Serve: Remove from the oven and let the casserole cool for 5 minutes before serving to allow it to set slightly for perfect portioning and enhanced flavor.

Notes

  • For a lighter version, substitute whole milk and heavy cream with lower-fat alternatives.
  • Feel free to add cooked bacon or diced ham for extra protein and flavor.
  • The Dijon mustard is optional but adds a subtle depth to the cheese sauce.
  • Use fresh breadcrumbs for a crispier topping, or panko for extra crunch.
  • Ensure not to overcook the pasta to maintain a firm texture after baking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/ultimate-cheddar-and-cheese-mac-and-cheese-casserole-recipe/