🧀 Ultimate Baked Macaroni and Cheese Casserole

Creamy, cheesy, crispy-topped perfection—this baked mac and cheese is comfort food at its finest.

Whether you’re feeding a family, bringing a dish to a potluck, or treating yourself to a cozy night in, this golden casserole hits the spot every single time.

📋 Ingredients:

• 2 cups elbow macaroni

• ¼ cup butter

• ¼ cup all-purpose flour

• 2 cups milk (preferably whole milk)

• 2 cups shredded cheddar cheese (sharp cheddar recommended)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika

• ¼ cup bread crumbs (Panko for extra crunch)

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish or similar.

2. Cook macaroni according to package directions until just al dente. Drain and set aside.

3. In a medium saucepan, melt the butter over medium heat.

4. Whisk in flour, stirring constantly to form a roux (about 1 minute).

5. Gradually pour in milk, whisking to prevent lumps. Cook until thickened, about 5–7 minutes.

6. Add cheese, salt, pepper, and paprika. Stir until cheese is fully melted and sauce is smooth.

7. Stir the cooked macaroni into the cheese sauce until well coated.

8. Pour the mixture into the prepared casserole dish.

9. Sprinkle bread crumbs evenly over the top.

10. Bake for 25–30 minutes, or until bubbly and golden brown.

11. Let cool slightly before serving for clean scoops.

🍽 Nutrition (Per Serving):

• Calories: 400

• Fat: 20g

• Carbohydrates: 35g

• Protein: 18g

❓ 20 Frequently Asked Questions (FAQs)

1. Can I use a different type of pasta?
   Yes, shells, penne, or cavatappi work well too.

2. What kind of cheese works best?
   Sharp cheddar is classic, but mixing in mozzarella, Gruyère, or Monterey Jack is delicious.

3. Can I make this ahead of time?
   Absolutely! Assemble up to a day in advance and refrigerate, then bake when ready.

4. How do I reheat leftovers?
   Oven or stovetop is best. Add a splash of milk before reheating to restore creaminess.

5. Can I freeze it?
   Yes, freeze before baking or after—it keeps up to 2 months. Thaw before reheating.

6. Is it okay to use pre-shredded cheese?
   It’s convenient but can make the sauce less smooth. Fresh-shredded is best.

7. Can I make it gluten-free?
   Yes! Use GF pasta and substitute GF flour and breadcrumbs.

8. Can I add meat or veggies?
   Definitely—add cooked bacon, ham, peas, or broccoli.

9. How do I make it creamier?
   Use a mix of milk and heavy cream or add a bit of cream cheese.

10. Can I skip the breadcrumbs?
    Yes, or replace with crushed crackers, chips, or no topping at all.

11. What milk is best?
    Whole milk gives the creamiest result, but 2% also works.

12. Why is my cheese sauce grainy?
    Overheating or using pre-shredded cheese can cause this. Stir gently and avoid boiling.

13. How long does it last in the fridge?
    About 3–4 days in an airtight container.

14. Can I add hot sauce or mustard?
    Yes! A teaspoon of Dijon or a dash of hot sauce adds depth.

15. Is there a dairy-free version?
    Use plant-based butter, milk, and cheese alternatives.

16. Can I bake it in muffin tins?
    Yes! Great for portion control or kids’ lunches. Bake 15–20 minutes.

17. Why is my sauce too thick or thin?
    Adjust flour/milk ratio during the roux phase to your desired consistency.

18. Can I double the recipe?
    Yes! Use a larger dish and add 5–10 minutes to bake time.

19. Is paprika necessary?
    It adds flavor and color, but it’s optional.

20. Can I use evaporated milk or cream?
    Yes, but dilute evaporated milk slightly. Cream makes it richer.

💡 20 Pro Tips for Perfect Baked Mac & Cheese

1. Undercook your pasta slightly—it will finish cooking in the oven.

2. Use freshly shredded cheese for the best melt and texture.

3. Warm your milk before adding to the roux to avoid curdling.

4. Stir constantly when making the sauce to prevent lumps.

5. Season the cheese sauce well—pasta absorbs flavor.

6. Add a dash of mustard powder to enhance cheese flavor.

7. Use a combination of cheeses for more depth.

8. Don’t overbake—remove when the top is golden and the center is bubbly.

9. Top with crushed Ritz or potato chips for a twist on the breadcrumb crust.

10. Add caramelized onions or roasted garlic to elevate the flavor.

11. Finish under the broiler for an extra-crispy top.

12. Mix in a beaten egg for a firmer, casserole-style texture.

13. Use a cast iron skillet for stovetop-to-oven convenience and crispy edges.

14. Cool slightly before serving to help the sauce set.

15. Make mini mac and cheese bites in a muffin tin for parties.

16. Add cayenne or chili flakes for a spicy kick.

17. Try smoked cheddar for a bold flavor.

18. Substitute half of the milk with chicken broth for a savory base.

19. Use evaporated milk for a richer taste if you’re out of regular milk.

20. Toast breadcrumbs in butter first for a next-level crunchy topping.