Mac and Cheese Casserole Recipe
This Thanksgiving, treat your family and friends to the ultimate cheesy side dish with this Mac and Cheese Casserole. It's easy to make and always steals the show. Grab that cheese grater and get to shredding - you're going to love every decadent bite of this classic casserole! Step-by-step photos can be seen below the recipe card.
Servings: 12 people
Equipment
- 9x13 Baking Pan
Ingredients
- 1 pound dry elbow macaroni 1 package, any tube-shaped pasta, like penne, ziti, or shells, would work too
- 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 milder cheddar or white cheddar, Gouda, fontina, and/or Monterey jack also work
- 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 crumbled Ritz crackers, Italian breadcrumbs or any breadcrumbs work
- 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 9x13-inch baking pan with butter or nonstick spray. Set aside.
- Cook the pasta al dente according to the package directions. Drain and rinse well under cold water to remove excess starch so the pasta doesn't overcook and to cool it down. 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. Stirring often, cook 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, or broil for a few minutes for an extra crispy crust.
- Let the casserole cool in the baking dish for 10 minutes before serving. Garnish with parsley and enjoy!chopped fresh parsley
Video
Notes
- Generously salt your pasta water; it adds a lot of flavor.
- Shred the cheese by hand if possible for the best flavor and texture. I do not recommend using pre-shredded cheeses as they are coated in starch to keep them from sticking, which makes them more difficult to melt and can affect the consistency of the sauce. Fresh cheeses just taste better.
- If you'd prefer, you can top this casserole with another cup of cheddar cheese instead of breadcrumbs before baking.
Nutrition
Calories: 595kcal | Carbohydrates: 41g | Protein: 23g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 267mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 0.3mg | Calcium: 573mg | Iron: 1mg