You don’t need a five-star kitchen to make a five-star moment. This Cheesy Baked Macaroni Casserole is the kind of dish that hushes a room and makes phones come out for photos.

It’s creamy, crispy, and unapologetically extra—like a hug with a golden crust.

Two kinds of cheese? Try four. Breadcrumbs?

Toasted, buttery, and unstoppable. If you’re chasing maximum comfort with minimum drama, this is your new weeknight flex.

Why This Recipe Works

This casserole hits that sweet spot between creamy and structured. The béchamel locks in moisture so your pasta doesn’t dry out, and sharp cheddar brings bold flavor while mozzarella adds the pull.

A touch of Dijon and paprika wakes things up without screaming for attention. Then the buttery panko topping?

That’s your crunch-to-creamy contrast that makes each bite feel engineered for satisfaction.

Cheesy Baked Macaroni Casserole That Breaks the Internet

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

6–8

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

Macaroni: 12 oz (about 3 cups dry), elbow or small shells
Unsalted butter: 5 tbsp (divided)
All-purpose flour: 1/4 cup
Whole milk: 2 cups
Half-and-half or heavy cream: 1 cup
Sharp cheddar cheese: 2 cups, freshly grated
Low-moisture mozzarella: 1 cup, grated
Gruyère or Fontina (optional but epic): 1/2 cup, grated
Parmesan: 1/2 cup, finely grated
Dijon mustard: 1 tsp
Paprika: 1/2 tsp (smoked if you want a vibe)
Garlic powder: 1/2 tsp
Onion powder: 1/2 tsp
Ground black pepper: 1/2 tsp
Kosher salt: 1 to 1 1/2 tsp, to taste
Panko breadcrumbs: 3/4 cup
Olive oil: 1 tbsp
Fresh parsley or chives: 2 tbsp, chopped (optional garnish)

Step-by-Step Instructions

Heat the oven. Preheat to 375ºF (190ºC). Butter a 9×13-inch baking dish.
Boil pasta. Cook macaroni in well-salted water until 1 minute shy of al dente. Drain and set aside.
Make the roux. In a large pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty, not browned.
Build the sauce. Slowly whisk in milk and cream. Simmer 3–4 minutes until thick enough to coat a spoon.
Season it smart. Stir in Dijon, paprika, garlic powder, onion powder, pepper, and salt. Taste—adjust now, not later.
Melt the cheeses. Off heat, fold in cheddar, mozzarella, and Gruyère until smooth. Reserve Parmesan for topping.
Combine. Add cooked pasta and toss to coat. The sauce should look a bit loose (it thickens in the oven, FYI).
Top it. Pour into the baking dish. Mix panko with 1 tbsp melted butter or olive oil and the Parmesan; sprinkle evenly.
Bake. 20–25 minutes until bubbling at the edges and the top is golden.
Finish. Rest 5–10 minutes so it sets. Garnish with herbs. Try not to eat straight from the pan. Or do—we won’t judge.

Make-Ahead & Storage Guide

Make-ahead (assembled, unbaked): Assemble through step 8, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time.
Freezer option: Assemble without the breadcrumb topping, wrap well, and freeze up to 2 months.
Thaw overnight, add topping, and bake until hot and bubbly.
Leftovers: Refrigerate in an airtight container for 3–4 days.
Reheating: Splash with milk, cover with foil, and warm at 325°F until creamy. Microwave in short bursts, stirring between, with a teaspoon of milk.

Why This is Good for You

Look, it’s comfort food, not kale—yet there’s legit value here. Protein and calcium from dairy support bones and muscles. Complex carbs keep you fueled and satisfied. Make it smarter: swap in whole-wheat pasta, add frozen peas or broccoli, or fold in rotisserie chicken for extra protein.

Balance matters; pair with a crisp salad and you’re doing just fine, IMO.

Nutrition Stats

Per serving (8 servings): ~520 calories
Protein: ~22g
Carbohydrates: ~48g
Total Fat: ~25g (Saturated ~14g)
Sodium: ~720mg (varies by cheese/salt)
Calcium: ~35% Daily Value

Numbers are estimates; actual values vary based on brands and portions.

What Not to Do

Don’t overcook the pasta. Mushy noodles lead to a pasty casserole.
Don’t use pre-shredded cheese exclusively. Anti-caking agents hinder melting. Grate at least the bulk of it fresh.
Don’t skip seasoning the sauce. Cheese is salty, yes, but the béchamel needs its own flavor.
Don’t bake uncovered forever. If the top browns too fast, tent with foil.
Don’t use only mozzarella. You’ll get stretch with no flavor punch. Blend cheeses for complexity.

Other Versions to Try

Buffalo Chicken Mac: Fold in shredded chicken, hot sauce, and blue cheese crumbles.
Smoky Bacon & Jalapeño: Crisp bacon, sliced jalapeños, and smoked paprika.
Truffle Mushroom: Sautéed creminis, a splash of truffle oil, and Gruyère.
Veggie Supreme: Broccoli florets, peas, and roasted red peppers.
Gluten-Free: GF pasta and a 1:1 GF flour for the roux.
Panko has GF versions too.
Lighter Twist: Use 2% milk, part-skim mozzarella, and reduce butter by 1 tbsp.

FAQ

Can I skip the roux and just melt cheese into milk?

Yes, but you’ll risk a greasy, split sauce. The roux stabilizes the dairy so it bakes creamy instead of breaking. It takes two minutes and saves tears.

Which pasta shape holds sauce best?

Elbows are classic, but small shells, cavatappi, or pipette grab sauce like champs.

Avoid long shapes—this is a casserole, not fettuccine Alfredo.

How do I prevent grainy cheese sauce?

Use low heat when melting cheese, add it off the boil, and grate it fresh. High heat and pre-shredded blends can go gritty fast.

Can I make it spicy?

Totally. Add 1/2–1 tsp red pepper flakes, swap regular paprika for smoked hot paprika, or stir in diced pickled jalapeños.

What cheeses are best for flavor and melt?

Blend a sharp cheese (cheddar) with a melty one (mozzarella or Fontina).

A little aged Parmesan boosts umami without turning oily.

Why is my topping soggy?

Too much steam or not enough fat. Toast panko with butter/oil, and let the casserole rest uncovered briefly after baking.

Cheesy Baked Macaroni Casserole That Breaks the Internet

Why This Recipe Works