This rich, ultra-creamy baked macaroni and cheese is packed with cheesy goodness and topped with a golden, crispy breadcrumb crust. It’s the ultimate comfort food, perfect for sharing with friends and family!
Jump to Recipe Print Recipe
There’s nothing quite like the comfort of a warm, cheesy casserole, and this baked macaroni and cheese delivers just that. Creamy pasta coated in a luscious cheese sauce, topped with a golden, crunchy breadcrumb crust. It’s the perfect combination of smooth and crisp in every bite. If you’re a fan of cozy dishes like my slow cooker potato soup or chicken Parmesan casserole, this recipe will fit right into your rotation.
This recipe is a guaranteed hit. Simple ingredients, easy prep, and an indulgent flavor make this baked mac and cheese a dish worth savoring.
What We Think You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list in the recipe card below
- Elbow Macaroni. The classic shape for mac and cheese, elbow pasta holds onto the creamy sauce perfectly, giving you cheesy goodness in every bite. You can also use cavatappi, rotini, or small shells.
- Butter. Adds richness and flavor to both the sauce and the breadcrumb topping. If needed, you can use unsalted butter – just increase the salt slightly to adjust for the difference.
- Flour. Used to create a roux that thickens the cheese sauce, making sure it’s smooth and creamy. If you need a gluten-free option, gluten-free all-purpose flour works well here.
- Milk. Essential for the roux, milk keeps the sauce light but creamy. For a creamier sauce, you can swap part of the milk with half-and-half.
- Cheddar Cheese. This brings bold, familiar flavor to the sauce. You can switch it up with sharp white cheddar, Colby, or Monterey Jack to maintain that classic mac and cheese flavor.
- Mozzarella Cheese. Known for its gooey texture, mozzarella adds creaminess and stretch. If you’re out of mozzarella, fontina or provolone will also melt smoothly and offer a similar texture.
- Parmesan Cheese. Used in the breadcrumb topping, parmesan adds a nutty flavor and helps the crust turn golden and crisp. If you want a sharper, saltier bite, Pecorino Romano is a great alternative.
- Breadcrumbs. The crunchy topping provides a satisfying contrast to the creamy pasta underneath. For extra crunch, try panko breadcrumbs, or get creative with crushed crackers or cornflakes for a unique twist.
- Italian Seasoning & Paprika. These subtle seasonings bring flavor without overpowering the dish. You can substitute dried parsley or oregano for Italian seasoning, and if you like a little heat, swap the paprika for smoked paprika or cayenne.
Tips for Success
- Don’t Overcook the Pasta. Boil the pasta until it’s just shy of al dente. It will continue cooking in the oven, so slightly undercooked pasta prevents it from becoming too mushy.
- Use Freshly Shredded Cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the best sauce, shred your cheese fresh from the block.
- Make the Roux Carefully. When making the roux, whisk continuously to avoid lumps. Cook the flour and butter mixture for 1-2 minutes to remove any raw flour flavor before adding the milk.
- Spread the Breadcrumb Topping Evenly. Sprinkle the breadcrumb topping evenly over the pasta. If some areas are left uncovered, they may dry out in the oven.
- Bake Until Golden and Bubbling. Keep an eye on the casserole during baking. It’s ready when the sauce is bubbling around the edges, and the topping is a golden brown.
Step-By-Step Instructions With Photos
Step 1: Preheat the oven to 375 F (190 C).
Bring a large pot of water to a boil and cook the pasta until slightly undercooked (al dente, about 6-7 minutes). Drain and set aside.
In a medium saucepan, melt ¾ cup butter over medium heat.
Stir in the shredded cheddar and mozzarella.
Pour the cheese sauce over the pasta and stir to coat evenly.
In a small bowl, combine the parmesan, breadcrumbs, Italian seasoning, and paprika.
Sprinkle the breadcrumb mixture over the pasta. Bake for 30 minutes or until the topping is golden and the edges are bubbling.
Make Ahead Tips
- Prepare the Pasta and Sauce in Advance. Cook the pasta and cheese sauce up to 24 hours ahead and store them separately. When ready to bake, reheat the sauce gently and combine with the pasta.
- Assemble and Refrigerate. Fully assemble the casserole (without baking) and refrigerate it for up to 2 days. Bring it to room temperature before baking so that it bakes evenly.
- Keep the Topping Fresh. Prepare the breadcrumb topping separately and store it in an airtight container. Add it just before baking.
FAQs
Storage and Reheating
Storage:
- Fridge. Store leftover mac and cheese in an airtight container for 4-5 days. Be sure the casserole is completely cooled before transferring it to the fridge to prevent condensation. Freezing is not recommended.
- Portion Control Tip. If you expect to eat it in smaller portions throughout the week, consider dividing the dish into individual containers. This makes reheating easier and keeps each portion fresh.
Reheating:
- Oven. For best results, reheat the mac and cheese in the oven. Preheat to 350 F (177 C), cover the dish with foil to retain moisture, and bake for 15-20 minutes or until heated through. Remove the foil during the last 5 minutes to crisp up the topping.
- Microwave. If you’re in a hurry, reheat individual portions in the microwave. Add a splash of milk or a small piece of butter to the pasta before microwaving to prevent dryness. Heat in 30-second intervals, stirring between each, until warmed through.
- Stovetop (Optional). Reheat smaller portions on the stovetop over low heat. Add a little milk to loosen the sauce and stir gently until heated through.
Related Recipes
Love this baked mac and cheese? Check out these other cozy dishes to add to your rotation!
- Slow Cooker Potato Soup. A cozy, creamy soup perfect for chilly days.
- Chicken Parmesan Casserole. A hearty casserole featuring layers of chicken, marinara, and gooey cheese.
- Garlic Butter Mushrooms. A savory side dish that complements any comfort meal.
- Truffle Mashed Potatoes. Creamy, buttery mashed potatoes with a hint of truffle flavor.
- Loaded Beef Nachos. A crowd-pleaser with seasoned beef, melted cheese, and crispy tortilla chips.
- Rosemary Bacon Oven-Roasted Potatoes. Crispy potatoes with smoky bacon and aromatic rosemary.
- Slow Cooker Cowboy Soup. A flavorful soup packed with ground beef, beans, and veggies.
- Caprese Chicken Skillet. A fresh and flavorful skillet dish that’s simple yet satisfying.
Baked Macaroni and Cheese Recipe
This rich, ultra-creamy baked macaroni and cheese is packed with cheesy goodness and topped with a golden, crispy breadcrumb crust. It’s the ultimate comfort food, perfect for sharing with friends and family!
Print Recipe Save Rate
Ingredients
- 3 cups dried elbow macaroni
- 1 cup butter divided [Note 1]
- ⅓ cup flour
- 2½ cups milk [Note 2]
- 1 teaspoon salt
- 8 ounces cheddar cheese shredded [Note 3]
- 8 ounces mozzarella cheese shredded
- 1 cup parmesan cheese shredded [Note 4]
- 1 ½ cups breadcrumbs [Note 5]
- ½ teaspoon Italian seasoning or parsley
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 375 F (190 C).
- Bring a large pot of water to a boil and cook the pasta until slightly undercooked (al dente, about 6-7 minutes). Drain and set aside. [Note 6]3 cups dried elbow macaroni
- In a medium saucepan, melt ¾ cup butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk, whisking constantly until smooth, then add the salt. [Note 7]1 cup butter, ⅓ cup flour, 2½ cups milk, 1 teaspoon salt
- Stir in the shredded cheddar and mozzarella until melted and smooth. [Note 8]8 ounces cheddar cheese, 8 ounces mozzarella cheese
- Pour the cheese sauce over the pasta and stir to coat evenly. Spread the pasta mixture into a 9×13 inch baking dish.
- In a small bowl, combine the parmesan, breadcrumbs, Italian seasoning, and paprika. Melt the remaining ¼ cup butter and stir it into the breadcrumb mixture until well combined. [Note 9]1 cup parmesan cheese, 1 ½ cups breadcrumbs, ½ teaspoon Italian seasoning, ¼ teaspoon paprika
- Sprinkle the breadcrumb mixture over the pasta. Bake for 30 minutes or until the topping is golden and the edges are bubbling. [Note 10]
Notes
1. ¾ cup of butter is used in the cheese sauce, and ¼ cup is reserved for the breadcrumb topping.
2. Whole milk is ideal for a creamier texture, but 2% can be used if preferred.
3. Sharp cheddar adds a stronger flavor, but you can substitute with mild cheddar if desired.
4. Freshly grated parmesan melts better than pre-grated options.
5. Panko breadcrumbs will give a crispier topping compared to regular breadcrumbs.
6. Undercooking the pasta slightly prevents it from becoming mushy during baking.
7. Cooking the roux (butter and flour) for about a minute removes the raw flour taste and thickens the sauce.
8. Be sure to stir until the cheese is fully melted to avoid a grainy texture.
9. Ensuring the breadcrumbs are well coated with butter will give the topping a nice golden, crisp texture.
10. You can broil the dish for 1-2 minutes at the end to make the topping extra crispy, but keep a close eye to avoid burning.
2. Whole milk is ideal for a creamier texture, but 2% can be used if preferred.
3. Sharp cheddar adds a stronger flavor, but you can substitute with mild cheddar if desired.
4. Freshly grated parmesan melts better than pre-grated options.
5. Panko breadcrumbs will give a crispier topping compared to regular breadcrumbs.
6. Undercooking the pasta slightly prevents it from becoming mushy during baking.
7. Cooking the roux (butter and flour) for about a minute removes the raw flour taste and thickens the sauce.
8. Be sure to stir until the cheese is fully melted to avoid a grainy texture.
9. Ensuring the breadcrumbs are well coated with butter will give the topping a nice golden, crisp texture.
10. You can broil the dish for 1-2 minutes at the end to make the topping extra crispy, but keep a close eye to avoid burning.
Nutrition
Calories: 523kcal | Carbohydrates: 42g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 807mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 0.1mg | Calcium: 416mg | Iron: 1mg
Servings: 12 servings
Calories: 523kcal
