Best Mac and Cheese Casserole
Mac and Cheese Casserole is creamy, cheesy, and incredibly easy to make. This homemade baked version is my all-time favorite, and it’s a huge hit with both kids and adults alike. Casserole recipes are beloved in our household because they’re simple to prepare and usually yield enough leftovers to cover dinner the next day, saving us time and effort.
One of the great advantages of casseroles is their versatility. They can be made in advance and stored in the freezer, ready to be reheated when needed. Among our most popular options are the Cheesy Crack Chicken Casserole, White Pizza Casserole, and Chicken Hash-brown Casserole. However, this Mac and Cheese Casserole truly shines as a comforting and delectable meal. It boasts a creamy and smooth texture with rich, cheesy flavors that melt in your mouth. The bacon topping adds the perfect crunch and extra flavor to the dish. This casserole features a blend of three cheeses: cream cheese, mozzarella, and sharp cheddar cheese.
Why You’ll Love This Recipe
This Mac and Cheese Casserole is a delightful combination of creamy, cheesy goodness with a satisfying crunch from the bacon topping. It’s easy to prepare, making it perfect for busy weeknights or casual gatherings. Plus, it’s a crowd-pleaser that even picky eaters will enjoy!
Kitchen Equipment You’ll Need
- Large saucepan
- 9×13 baking dish
- Whisk
- Spatula
- Medium bowl
Ingredients
- 1 pound elbows macaroni, cooked per box directions, aim for al dente
- 1 tablespoon olive oil
Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy whipping cream or light cream
- 1 can (14 oz) evaporated milk
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground thyme (optional)
- 1 teaspoon paprika (optional)
- 1 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup sour cream
- 4 oz. cream cheese, cubed and at room temperature
- 3 cups cheddar cheese, freshly grated or pre-shredded
- 1 cup mozzarella cheese, freshly grated or pre-shredded
Buttery Cracker Topping:
- 1 1/2 cups cracker crumbs (I used Ritz crackers)
- 6 tablespoons unsalted butter, melted
Other Toppings:
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 10 bacon slices, cooked
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9×13 baking dish with butter or non-stick cooking spray. Set aside.
- Cook pasta per box directions, aim for al dente. Drain, mix with olive oil, and set aside.
Cheese Sauce:
- Place a large saucepan over medium heat and add the butter. Stir and melt the butter, being careful not to burn it.
- Add the flour and whisk until fully combined with the melted butter.
- While whisking, gradually add the milk, stirring to combine. Take your time with this step.
- In a small bowl, whisk cream and cornstarch until fully combined and dissolved. Add to the pan and stir to combine.
- Add the evaporated milk and stir. Add onion powder, garlic powder, ground thyme, paprika, mustard, red pepper flakes, and salt.
- Bring the mixture to a boil over medium heat and let it simmer for about 2 minutes.
- Stir in sour cream and cream cheese until fully combined. If the sauce is too thick, add more milk or chicken broth. Taste and adjust for salt and pepper.
- Reduce heat to low and add 3 cups of cheddar cheese and 1 cup of mozzarella cheese. Stir until the cheese is fully melted.
- Remove the pan from heat and add the cooked elbows macaroni. Stir to combine.
- Transfer the mixture to the prepared casserole dish.
Buttery Cracker Topping:
- In a medium bowl, combine cracker crumbs with melted butter and stir using a fork until fully combined.
Other Toppings:
- Level the top with a spatula and sprinkle 1 cup of mozzarella cheese and 1 cup of cheddar cheese evenly over the surface of the casserole.
- Sprinkle the Buttery Cracker Topping evenly over the surface and top with chopped cooked bacon if using.
Bake:
- Bake the casserole uncovered in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
- Remove from oven and let it rest for 15 minutes before serving.
- Serve topped with extra bacon and, if desired, chopped parsley.
Tips for Success
- Grate your own cheese for a smoother sauce. Pre-shredded cheese can cause clumping.
- For a spicier kick, increase the amount of red pepper flakes.
- Letting the casserole rest before serving helps the flavors meld together.
Additional Tips or Variations
- Try adding cooked chicken or ham for extra protein.
- Swap out the bacon for crispy pancetta for a different flavor profile.
- Use gluten-free pasta and crackers for a gluten-free version.
Nutritional Highlights (Per Serving)
- Calories: 650
- Fat: 42g
- Carbohydrates: 45g
- Protein: 24g
Frequently Asked Questions (FAQ)
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze this casserole?
Yes, you can freeze the unbaked casserole. Thaw in the refrigerator overnight before baking.
Conclusion
This Mac and Cheese Casserole is a comforting and delicious dish that’s sure to become a family favorite. With its creamy sauce, crunchy topping, and rich flavors, it’s perfect for any occasion. Give it a try and let us know how it turns out! We’d love to hear your thoughts and any variations you create. Enjoy!