Mac and Cheese Casserole is a quintessential Thanksgiving side dish that’s always one of the best parts of the plate! Creamy Mac and Cheese is baked to perfection under a layer of crunchy, buttery Panko topping and is made rich with three different cheeses.
What’s in this Mac and Cheese Casserole Recipe?
Everyone has their family favorite Mac and Cheese recipe, but this one might be even better than your grandma’s! Sharp cheddar, gruyere, and parmesan make this Mac and Cheese casserole supremely cheesy. What’s even better is the whole milk and heavy cream that work in tandem to make it decadently rich and creamy!
- Pasta: Elbow macaroni is classic, but you can use any tube-shaped pasta, like penne, ziti, etc. Shells would work too!
- Butter: Mixes with the flour to create a roux, thickening the sauce. Melted butter helps form the breadcrumb topping.
- Garlic: Pairs well with the cheeses.
- Flour: Mixes with the butter to create a roux, thickening the sauce.
- Milk: Forms the base of the cheese sauce.
- Cream: Adds creaminess to the cheese sauce.
- Spices: Mustard powder, salt, pepper, and paprika are classic mac and cheese spices.
- Cheese: A blend of sharp cheddar, Parmesan, and Gruyere makes for a more complex mac and cheese.
- Breadcrumbs: Form the crunchy topping. I like Panko, but you can use any breadcrumbs you like.
Pro Tip: Generously salt your pasta water; it adds a lot of flavor.
Variations on Macaroni and Cheese Casserole
This mac and cheese casserole is great as is, but you can spice it up by adding crumbled cooked bacon, sausage, or ham; shredded chicken; broccoli florets; diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa; canned tuna; or chili.
Cheddar is classic. I love the blend of sharp cheddar, Parmesan, and Gruyere. It’s a great mix of classic mac and cheese flavor with extra saltiness, nuttiness, and just a bit of earthiness. You can switch it up by using a milder cheddar or white cheddar, gouda, fontina, and/or Monterey jack.
Absolutely! You can use any short-shaped pasta, like penne, ziti, shells, or rotini!
Yes! Rinsing the pasta will remove any excess starch, which could cause your sauce to be too thick! I like using a roux to control the thickness of my sauce, and extra pasta starch makes it harder to control the thickness. Rinsing in cold water also stops the pasta from overcooking!
While you certainly can use pre-shredded cheese, I don’t recommend it. Pre-shredded cheeses are coated in starch to keep them from sticking, but that also makes them more difficult to melt, and the starch can affect the consistency of the sauce. Furthermore, fresh cheeses just taste better.
The mixture shouldn’t be completely solid, but it also shouldn’t be overly watery. Take a look at the step-by-step photos for a good idea of what the consistency should be.
How to Make Ahead and Store
This mac and cheese casserole can be prepared (but not baked) up to 2 days in advance of when you plan to serve it. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
Store leftover mac and cheese casserole in an airtight container in the refrigerator for up to 4 days.
How to Freeze and Reheat
Freeze mac and cheese casserole whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Serving Suggestions
Serve this delicious mac n cheese casserole with holiday classics, like Thanksgiving turkey, Easter ham, or Christmas beef tenderloin!
It’s also great with weeknight standards, such as baked Caesar chicken, ham and cheese sliders, or bacon BBQ meatloaf.
Mac and Cheese Casserole Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 1 pound dry elbow macaroni 1 package
- 6 tablespoons unsalted butter ¾ stick
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 cups whole milk room temperature
- 1 cup heavy cream room temperature
- ½ teaspoon dry mustard powder
- 3 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Gruyere cheese
- ½ cup freshly shredded Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
For the Topping
- 1½ cups Panko breadcrumbs
- 4 tablespoons unsalted butter ½ stick, melted
- ¼ teaspoon ground paprika
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.
- Cook the pasta to al dente according to the package directions. Drain and rinse under cold water to cool completely. Set aside.1 pound dry elbow macaroni
- In a large pot or Dutch Oven, over medium heat, melt the butter. Add in the garlic and cook until fragrant, about 30-60 seconds.6 tablespoons unsalted butter, 2 cloves garlic
- Whisk in the flour and cook for 1-2 minutes.⅓ cup all-purpose flour
- Slowly whisk in the milk, then add in the cream, mustard powder, and bring to a simmer. Cook until, stirring often, until the mixture has thickened.3 cups whole milk, 1 cup heavy cream, ½ teaspoon dry mustard powder
- Turn off the heat and stir in the cheeses until melted. Add in the pasta and toss until well coated in the sauce. Taste and season with salt and pepper as needed.3 cups freshly shredded sharp cheddar cheese, 2 cups freshly shredded Gruyere cheese, ½ cup freshly shredded Parmesan cheese, Kosher salt and freshly ground black pepper
- Transfer the mixture to your prepared baking dish.
- In a medium bowl, stir together the Panko, melted butter, and paprika. Sprinkle evenly over the mac and cheese.1½ cups Panko breadcrumbs, 4 tablespoons unsalted butter, ¼ teaspoon ground paprika
- Bake for 20-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool in the baking dish for 10 minutes. Garnish with parsley and enjoy!Chopped fresh parsley
Becky’s Tips
- Generously salt your pasta water; it adds a lot of flavor.
- Cook the pasta al dente; the pasta will continue to cook in the casserole.
- Rinse the pasta thoroughly to remove excess starch and prevent the pasta from overcooking.
- Use room temperature milk and cream to prevent curdling.
- Shred the cheese by hand if possible for the best flavor and texture.
- Feel free to substitute crumbled Ritz crackers or Italian breadcrumbs in place of the Panko.
- If you’d prefer, you can top this casserole with another cup of cheddar cheese instead of breadcrumbs before baking.
- At the end of baking, broil the casserole for a few minutes for an extra crispy crust.
- Let the casserole rest for 10 minutes before serving to give it time to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This turned out to be a delicious mac and cheese! I decided to make it because of the gruyere, and that didn’t disappoint, although it did make the sauce pretty “gloopy” after it melted in, but came out of the oven perfectly. I also think the large amount of panko on top was a good idea since it cut the richness of the dish a bit. Definitely one I’ll be making again!
I am a Mac n Cheese snob. This stole the show this Thanksgiving! Absolutely delicious! I’m going to be incorporating this into more frequent meals.
We’re so happy to hear that!!
I had a Chef’s Plate meal kit for a Mac & cheese last year & we felt the mustard just ruined it:(
I make a lot of white cheddar Mac & cheese, & the secret ingredient came from the Swiss Cheese Fondue recipe… NUTMEG. I also put 2 drops of Tabasco in the sauce. They just seem to complete the flavours. I’m going to try your recipe soon! I always used crushed Ritz crackers, but I have a box of Panko that I need to use so this is great! Thank you for so many yummy looking recipes!
Thanks so much for stoping by, Erin!