Homestyle Cheesy Baked Macaroni Casserole: A Family Favorite (Print Version)

Our Cheesy Baked Macaroni Casserole brings ultimate comfort. Rich, creamy, and topped with golden crumbs, it's a dish for any gathering.

# Recipe Info:

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

# Ingredients:

→ Pasta & Dairy Base

01 - 1 pound elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 5 cups whole milk

→ Flavor Boosters

05 - 8 ounces sharp cheddar cheese, freshly grated
06 - 4 ounces Gruyère cheese, freshly grated
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon ground nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Golden Topping

10 - 1 cup panko breadcrumbs
11 - 2 tablespoons unsalted butter, melted

→ Optional Extras

12 - Fresh parsley, chopped (for garnish)
13 - Pinch of smoked paprika (for cheese sauce)

# Instructions:

01 - Grab a big pot, fill it with water, and get it boiling. Don't forget to generously salt the water, like, really salt it! This is where the pasta gets its first layer of flavor. Cook the macaroni according to package directions, but aim for al dente – a little firm. It’ll finish cooking in the oven, and we don't want mushy pasta, do we? Drain it well and set it aside. I always give it a quick rinse with cold water to stop the cooking, a trick I learned after too many overcooked batches.
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it’s shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about a minute or two until it forms a pale, golden paste. This is your roux, the magical base for our creamy sauce! It should smell a little nutty. Don't rush this step; raw flour taste is a no-go, trust me, I’ve been there and it’s not pleasant.
03 - Slowly, I mean *slowly*, pour in the whole milk, whisking continuously to avoid any lumps. This is where patience is a virtue! Keep whisking until the sauce starts to thicken and coats the back of a spoon. It should be smooth and luscious. If it gets too thick, a splash more milk works wonders. I always get nervous here, but it always comes together eventually. Keep the heat medium-low, no scorching!
04 - Take the saucepan off the heat before adding your grated sharp cheddar and Gruyère. Stir, stir, stir until all that glorious cheese is melted and incorporated into a smooth, velvety sauce. Add the Dijon mustard, a pinch of nutmeg, and a good amount of salt and black pepper. Taste it! Does it need more salt? More pepper? This is your chance to make it perfect. This Cheesy Baked Macaroni Casserole loves a well-seasoned sauce.
05 - Add your drained macaroni to the cheese sauce, stirring gently until every single piece is coated in that creamy goodness. Pour the mixture into a 9x13 inch baking dish. I usually spray mine with a little cooking spray first, just to be safe. Sprinkle the buttered panko breadcrumbs evenly over the top. This is the part where it really starts looking like a proper Cheesy Baked Macaroni Casserole, ready for its golden moment.
06 - Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbly around the edges and the breadcrumbs are beautifully golden brown and crispy. Oh, the smell that fills your kitchen! It's pure heaven. Let it rest for a few minutes before serving; it helps the sauce set a bit. Resist the urge to dig in immediately, it’s always worth the wait for this Cheesy Baked Macaroni Casserole!

# Notes:

01 - Don't skimp on the cheese blend, it changes everything.
02 - This Cheesy Baked Macaroni Casserole reheats beautifully, trust me.
03 - Tried oat milk once; it was... interesting. Stick to whole milk for this.
04 - A sprinkle of fresh parsley after baking just brightens up the Cheesy Baked Macaroni Casserole.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 25g

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