Homestyle Cheesy Baked Macaroni Casserole for Comfort (Print Version)

Craving comfort? This Cheesy Baked Macaroni Casserole recipe brings pure joy. My personal take on a classic, full of creamy cheese and golden crust.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheesy Goodness

05 - 3 cups (about 12 oz) freshly grated sharp cheddar cheese
06 - 1 cup (about 4 oz) freshly grated Gruyere cheese
07 - 2 oz cream cheese, softened

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - Pinch of freshly grated nutmeg
12 - Salt and freshly ground black pepper, to taste

→ Crunchy Topping

13 - 1 cup Panko breadcrumbs
14 - 1/2 cup grated Parmesan cheese
15 - 1 tablespoon olive oil or melted butter (for topping)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C) and grab a 9x13 inch baking dish; give it a little spray with cooking oil. Then, in a large pot, bring plenty of salted water to a rolling boil. Drop in your elbow macaroni and cook it according to package directions, but aim for al dente – maybe a minute or two less than usual. It's going to finish cooking in the oven, and we don't want mushy pasta, hon. This is where I always forget to salt the water enough, so learn from my mistakes!
02 - While your pasta is doing its thing, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a smooth paste and smells a bit nutty, like toast. This is your roux, the base of your glorious cheese sauce! Don't rush this step; cooking out that flour taste is key. I once undercooked it, and the sauce had a weird raw flour vibe – no thank you!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to avoid any lumps. Seriously, a little at a time, like you're coaxing it into submission. Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It’ll feel rich and creamy, you’ll see. Keep the heat medium-low; we don't want scorched milk! This step smells so comforting, like a warm bakery.
04 - Remove the saucepan from the heat. Now for the fun part! Add your grated sharp cheddar, Gruyere, and cream cheese to the warm milk mixture. Stir, stir, stir until all that cheese is gloriously melted and smooth. This is where the magic happens, and it always makes me smile. Add the Dijon mustard, garlic powder, onion powder, and that tiny pinch of nutmeg, plus a good amount of salt and pepper. Taste it! Adjust seasonings if you need to; I often add a little more pepper.
05 - Drain your cooked macaroni and add it directly into the cheese sauce. Stir it gently until every single elbow is coated in that luscious, creamy sauce. Pour the whole delicious mixture into your prepared baking dish. In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and a tiny drizzle of olive oil or melted butter. Sprinkle this crunchy topping evenly over the macaroni. I love seeing that golden shower of crumbs!
06 - Pop your Cheesy Baked Macaroni Casserole into the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and bubbly around the edges. Oh, the smell that fills your kitchen! It's pure heaven. Let it rest for 5-10 minutes before serving. This helps the sauce set a bit, preventing it from being too runny. It should look like a golden, bubbly dream, with a rich, inviting aroma.

# Notes:

01 - Always grate your own cheese for the best melt and flavor.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge.
03 - I've tried swapping Gruyere for Fontina, and it works wonderfully for a different flavor.
04 - A simple green salad is the perfect fresh side to cut through the richness.

# Tools You'll Need:

01 - Large pot
02 - 9x13 inch baking dish
03 - large saucepan or Dutch oven
04 - whisk
05 - grater

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 52g
Protein: 28g

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