Hearty Cheesy Baked Macaroni Casserole for Dinner (Print Version)

Hearty Cheesy Baked Macaroni Casserole recipe for an easy, comforting dinner. My family's favorite, simple steps, and cheesy goodness.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

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

→ Flavor Boosters

05 - 2 cups (8 ounces) sharp cheddar cheese, freshly grated
06 - 1 cup (4 ounces) Monterey Jack cheese, freshly grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder

→ Seasonings & Finishing Touches

10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper, or to taste
12 - 1/2 cup Panko breadcrumbs

# Instructions:

01 - First things first, get a big pot of water boiling for your macaroni. Don't forget to generously salt that water—it's your only chance to season the pasta itself, and honestly, I always forget! Cook it according to package directions until it's al dente, which means it should still have a little bite. Overcooked pasta turns to mush in a casserole, and nobody wants that. Drain it well, no need to rinse, and set it aside in the pot.
02 - While your pasta is cooking, 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 a minute or two until it forms a pale, nutty-smelling paste. This is your roux, the base of your glorious cheese sauce! Don't let it brown too much unless you want a darker, nuttier flavor, which isn't what we're going for in this classic Cheesy Baked Macaroni Casserole.
03 - Slowly, and I mean slowly, pour in the whole milk, whisking continuously to prevent lumps. It might look a bit lumpy at first, but keep whisking! The sauce will start to thicken as it heats up. Bring it to a gentle simmer, still whisking, and let it cook for about 3-5 minutes until it's thick enough to coat the back of a spoon. This step is where the sauce really comes alive, becoming smooth and creamy. You’ll start to smell that rich dairy goodness, yum!
04 - Take the saucepan off the heat. This is important—you don't want to cook the cheese too much, or it can get stringy. Stir in your grated sharp cheddar and Monterey Jack cheeses, along with the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Keep stirring until all the cheese is completely melted and the sauce is wonderfully smooth and glossy. Taste it now! Adjust seasonings if needed. This Cheesy Baked Macaroni Casserole needs its flavor balanced just right.
05 - Pour that luscious cheese sauce all over your drained macaroni in the big pot. Give it a good stir until every single elbow noodle is coated in cheesy goodness. Transfer this magnificent mixture into your prepared 9x13 inch baking dish. I usually just butter the dish, but a little cooking spray works too. Spread it out evenly. This is where it starts looking like the comforting dish you know and love, ready for its final transformation.
06 - Sprinkle the panko breadcrumbs evenly over the top of the macaroni. Pop the dish into your preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the top is golden brown and bubbly. You’ll know it’s ready when your kitchen smells like pure heaven and you can see that irresistible crispy crust. Let it rest for a few minutes before serving—it helps the sauce set up a bit, and honestly, it's just too hot to eat straight out of the oven!

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce; pre-shredded just won't cut it.
02 - Don't overcook the pasta! Al dente is key, otherwise, it turns to mush when baked.
03 - Take the sauce off the heat before adding the cheese to prevent it from getting grainy or oily.
04 - Serve with a fresh green salad to cut through the richness, it's a game-changer.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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