Easy Mac and Cheese Casserole Recipe

There’s nothing quite like mac and cheese casserole to bring warmth and comfort to the table. This oven-baked twist on the classic stovetop version delivers gooey layers of cheesy goodness with a slightly crispy golden top. Whether you’re prepping for a cozy weeknight dinner or planning a holiday side dish, this mac and cheese casserole is a reliable crowd-pleaser. It’s rich, creamy, and surprisingly easy to make—no box mix required. With a few pantry staples and a blend of cheeses, you’ll have a homemade masterpiece in under an hour.

Why You’ll Love This Mac and Cheese Casserole

• Ultimate comfort in every bite – Creamy, cheesy, and baked to golden perfection, this casserole is everything you want from classic comfort food.
• Perfect for any occasion – Serve it as a weeknight dinner, a holiday side dish, or bring it to a potluck—it always disappears fast.
• Customizable – Swap in different cheeses, add protein like bacon or chicken, or sneak in veggies for picky eaters.
• Make-ahead friendly – Prep it earlier in the day and pop it in the oven just before dinner. It reheats beautifully, too.
• Kid-approved – The mild flavors and creamy texture make it a hit with the whole family.

Ingredients

Here’s everything you need to make a rich and creamy mac and cheese casserole from scratch:

• 1 lb elbow macaroni
• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 1½ tsp ground mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp salt
• 3 cups heavy cream
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 2 cups medium cheddar cheese, shredded
• 2 cups colby jack cheese, shredded
• 1 additional cup of each cheese (for topping)
• Butter or spray for greasing the baking dish

👩‍🍳 Pro Tip: Freshly shredded cheese melts better and gives you a smoother sauce than pre-shredded bags.

Instructions

Follow these simple steps to make your mac and cheese casserole creamy, cheesy, and perfectly baked:

1. Boil the Pasta
   Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
2. Make the Roux
   In the same pot, melt butter over medium heat. Add flour, ground mustard, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Whisk continuously for 2 minutes to cook out the raw flour taste.
3. Create the Cheese Sauce
   Gradually whisk in the heavy cream and whole milk. Continue whisking until the mixture thickens—about 5 minutes. Lower the heat and stir in the shredded sharp cheddar, medium cheddar, and colby jack cheese (2 cups of each). Stir until melted and smooth.
4. Preheat the Oven and Assemble
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Layer half the pasta into the dish, pour half the cheese sauce over it, then repeat with remaining pasta and sauce.
5. Top and Bake
   Sprinkle the remaining 1 cup of each cheese on top. Bake for 15–18 minutes, or until bubbly and lightly golden.
6. Rest and Serve
   Let the casserole sit for 5 minutes before serving to set. Enjoy warm!

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–45 minutes
• Servings: 8 generous portions
• Difficulty: Medium
• Best Served: Fresh out of the oven, with a crisp green salad or roasted veggies on the side.

Nutrition Facts (approximate, per serving)

• Calories: 610
• Protein: 22g
• Fat: 40g
• Saturated Fat: 25g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 5g
• Sodium: 780mg
• Calcium: High (from cheese and milk)

⚠️ Nutrition values are estimates and can vary depending on brands and ingredient substitutions.

Tips & Variations

🔪 Expert Tips

• Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Don’t overcook the pasta – Aim for al dente; it will continue cooking in the oven.
• Use a whisk for the roux – This keeps the sauce lump-free and silky smooth.
• Let it rest – Giving the casserole a few minutes after baking helps it set up nicely.

🍴 Variations to Try

• Add protein – Stir in cooked bacon, rotisserie chicken, or diced ham for a heartier version.
• Spice it up – Toss in a dash of hot sauce or diced jalapeños for extra heat.
• Swap cheeses – Try gouda, gruyère, mozzarella, or pepper jack to switch up the flavor.
• Veggie boost – Mix in steamed broccoli, peas, or roasted cauliflower for added nutrition.

Mac and Cheese Casserole Recipe

Creamy, cheesy, and baked to perfection—this mac and cheese casserole is a comforting, family-favorite classic that’s quick to prepare and sure to satisfy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 610 kcal

Equipment

• – Large pot
• Whisk
• – 9×13” baking dish
• – Mixing spoons
• Measuring cups & spoons

Ingredients

  

• – 1 lb elbow macaroni
• – 5 tbsp unsalted butter
• – 5 tbsp all-purpose flour
• – 1½ tsp ground mustard
• – 1 tsp garlic powder
• – 1 tsp onion powder
• – 1 tsp black pepper
• – ½ tsp cayenne pepper optional
• – 1 tsp salt
• – 3 cups heavy cream
• – 2 cups whole milk
• – 2 cups sharp cheddar cheese shredded
• – 2 cups medium cheddar cheese shredded
• – 2 cups colby jack cheese shredded
• – 1 cup each of sharp medium, and colby jack (for topping)
• – Butter or spray for greasing dish

Instructions

 

• Boil pasta in salted water until al dente. Drain and set aside.
• In the same pot, melt butter over medium heat. Add flour and spices. Whisk for 2 minutes to form roux.
• Slowly whisk in cream and milk. Cook until thickened (about 5 minutes).
• Lower heat and add shredded cheeses (2 cups each). Stir until smooth.
• Preheat oven to 375°F. Grease a 9×13″ baking dish.
• Layer half the pasta, half the sauce, then repeat with remaining pasta and sauce.
• Top with 1 cup of each cheese.
• Bake for 15–18 minutes until bubbly and golden.
• Let rest 5 minutes before serving.

Notes

– For spicier flavor, increase cayenne or add hot sauce.
– Best enjoyed fresh but reheats well.
– Freshly shredded cheese works best for smooth melting.

Keyword baked mac and cheese, Mac and Cheese Casserole

FAQs

Can I make mac and cheese casserole ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the bake time if it’s coming straight from the fridge.

Can I freeze it?

Absolutely. Freeze after baking and cooling completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until warmed through.

How do I reheat leftovers?

For best results, reheat in the oven at 350°F (covered with foil) for 15–20 minutes. You can also microwave single servings—add a splash of milk to keep it creamy.

What’s the best cheese combo?

A mix of sharp cheddar, medium cheddar, and colby jack gives the perfect balance of flavor and meltiness. You can sub in gruyère, Monterey Jack, or mozzarella if preferred.

Can I make it gluten-free?

Yes! Use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend or cornstarch for the roux.

Conclusion

This mac and cheese casserole is everything you love about the classic dish—amped up with a creamy cheese sauce and a bubbly, golden top that’s impossible to resist. It’s easy to prepare, endlessly customizable, and guaranteed to become a family favorite. Whether you’re feeding a crowd or craving comfort food, this recipe delivers on all fronts.