Description
A rich and velvety make-ahead mac and cheese casserole with a crispy golden top and a creamy cheese-filled center. Perfect for prepping in advance and feeding a hungry crowd.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Boil macaroni in salted water until al dente, about 6 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cream. Cook for 5–7 minutes until thickened.
- Stir in Dijon mustard, salt, and pepper. Remove from heat and mix in all cheeses until melted and smooth.
- Fold in the cooked macaroni and mix until fully coated.
- Transfer mixture to prepared casserole dish. Sprinkle breadcrumbs and paprika on top if using.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until golden and bubbly.
- Optional: Broil for 2–3 minutes to crisp the topping. Let rest for 5 minutes before serving.
- Serve hot and enjoy!
Notes
- Undercook pasta slightly to avoid mushy texture after baking.
- Use freshly grated cheese for the best melt and flavor.
- Add sautéed vegetables or cooked protein for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: mac and cheese casserole, creamy baked mac and cheese, make-ahead mac and cheese, comfort food casserole