Best Mac and Cheese Casserole

Mac and Cheese Casserole is made with elbow macaroni, a mixed blend of cheeses, cracker crumbs, and crispy bacon for the ultimate creamy and cheesy experience! I used two different kinds of cheese in combination with cream to make it ultra-creamy on the inside, with a crunchy topping.  

Homemade Baked Mac and Cheese

There is absolutely nothing that I love more than this homemade baked macaroni and Cheese casserole. You see, I love cheese, and when combining it with pasta you are guaranteed to end up with something extra special! This dish is so creamy and smooth that I can never get enough of it. The flavors are outstanding, and the homemade cheese sauce here is the secret ingredient. It is rich and creamy thanks to the mix of sour cream, heavy cream, and cheese.

I used the classic roux-based cheese sauce, where butter and flour are cooked together. As a result of this technique, you will have the creamiest and cheesiest casserole possible. Due to mixing the ingredients, and then adding pasta into it, the cheese proportionally and evenly integrates into this dish. It simply melts in your mouth!

The best thing about casserole recipes is that you almost always have leftovers for the next day, so I often serve them for dinner one night and lunch the next. Since this one is so yummy, I usually double it so I can freeze one for later. It’s THAT good.

Why you will love this recipe

• It is fast and easy: This creamy casserole only takes about 10 minutes to make and 30 minutes to bake, so you can have it on the table in under an hour.
• Three kinds of cheese: To get the most cheesiness, I add four kinds of cheese, including half a cup of cream cheese, four cups of cheddar, and two cups of mozzarella, for a total of six and a half cups of cheesy goodness.
• Four kinds of cream: This dish is extra creamy with heavy cream, sour cream, whole milk, and evaporated milk.
• A crunchy topping: The simple crackers and butter topping are so delicious; you will want more, so you should double the topping ingredients.
• Bacon: I added bacon to this casserole for no reason whatsoever. But you don’t need a reason to add bacon. It is delicious and makes everything it touches taste even more yummy.

What you’ll need to make my incredible mac and cheese casserole

Special items:

• Baking dish – A 9×13-inch casserole dish is what I use.
• Large saucepan – This is used to boil the pasta and make the cheese sauce.
• Whisk – This is the best tool for mixing this sauce.
• Small bowl – To make the cornstarch cream slurry.

Ingredients:

For the pasta and cheese sauce:

• Elbow macaroni – The most common choice for macaroni and cheese, these noodles are preferable because they are small enough to be bite-sized even for kids, and the hollow shape holds the cheese sauce.
• Olive oil – Just for greasing the baking dish. You can use what you like.
• Butter—Some people use margarine, but butter is important to this recipe for its taste. I use unsalted butter for the best flavor without the extra salt. If you use salted butter, omit the salt from the recipe.
• Flour – To thicken the cheese sauce. I use all-purpose flour, but you can use almond, whole wheat, or whatever kind you typically use.
• Milk – For the creamiest cheese sauce, I always use whole milk. But since there are four kinds of cream, you can use 2%.
• Heavy cream – The second form of cream, you can use light cream if you want to. It is mixed with cornstarch to make a slurry for extra thickening.
• Cornstarch—When mixed with cream as a thickening agent, cornstarch adds the silkiest thickness without any powdery residue.
• Evaporated milk – Another way to add creaminess to your cheese sauce without adding excess liquid. It would be best if you did not skip this ingredient.
• Sour cream – This is the fourth cream included in this recipe. It is not just a thickener or creamer but adds some tanginess to your sauce.
• Cream cheese—This ingredient combines cream and cheese, giving it the best of both. It adds richness and creamy thickness to the sauce. I use full-fat block cream cheese for the best flavor and thickening.
• Cheddar cheese – Sharp or mild, you should buy your cheese in a block so you can shred it yourself right when you need it for the freshest flavor and meltability.
• Mozzarella cheese – This mild and creamy cheese adds a slightly sweet taste. This is another cheese you should shred yourself.
• Garlic powder – More convenient than fresh, garlic powder adds a punch of garlic flavor with ease.
• Onion powder – Instead of fresh onions, the powder is easier and mixes better in this casserole.
• Thyme – Freshly ground thyme gives your dish a sharp minty flavor but dried can be used for a milder flavor.
• Paprika – Sweet or smoky paprika, whichever you prefer. It adds some earthy sweetness or smokiness to the cheese sauce.
• Mustard powder – Made from ground mustard seeds, you get a bite of spiciness and sharp mustard taste.
• Red pepper flakes – For just a hint of spiciness. Add more if you like spicy food.
• Salt – Kosher salt to enhance the flavors of the other ingredients.

For the topping:

• Crackers – Ritz crackers are what I prefer for their salty buttery flavor.
• Butter – I suggest unsalted butter, melted, for the best results.
• Cheddar cheese – Macaroni and cheese can never have too much cheese. Add as much as you like as soon as it gets out of the oven so it can melt on top.
• Mozzarella cheese – Just like cheddar, add as much as you like while the dish is still hot.
• Bacon – Cooked crispy bacon, chopped into one-inch pieces.

How to make creamy Mac and Cheese Casserole?

For the exact direction, please see the recipe card below. Also, watch the short video tutorial attached for quick guidelines. But the general steps are as follows:

1. Preheat the oven: Firstly, preheat the oven to 350 degrees and butter a baking casserole dish.
2. Cook the pasta: Next, cook pasta according to package instructions. I cook it al dente (slightly undercooked), so it does not get mushy when it is baked. 
3. Make the sauce: In a large saucepan melt butter over medium heat. Then, add flour and stir to combine. Next, add the milk, heavy cream with cornstarch, and evaporated milk.
4. Simmer and season: Simmer and add the sour cream, cream cheese, cheddar, and mozzarella cheese. Mix the sauce and add the seasoning to it. Then, add the cooked pasta to the cheese mixture. 
5. Bake: Lastly, pour into the prepared dish and sprinkle with the remaining cheese. Bake for 30 to 35 minutes.

Expert tip

The best cheese for mac and cheese

Depending on who you ask, you may get various answers to the best cheese for homemade macaroni and cheese. I believe cheddar and mozzarella are a good combination for this recipe, along with cream cheese, to help add creamy richness. But, in making classic macaroni and cheese, I typically use cheddar and cream cheese with a bit of parmesan.

To be honest, sometimes I use Colby cheese, too, but I always use cheddar in any mac and cheese dish. Now, deciding between sharp and mild is a personal preference. When I make it for the family, I tend to use mild. But for dinner parties and other occasions, I often use sharp. Why? because my kids love mellow mac and cheese.

My grandmother always used the classic recipe with sharp cheddar, gruyere, and American cheeses. The gruyere adds a creamy nuttiness, and American cheese is one of the most commonly used cheeses in any recipe. When I want to add uniqueness to my mac and cheese, I add gouda, Monterey jack, asiago, or pepper jack.

Recipe variations and add-ins:

• Bacon and Jalapeño Mac and Cheese: Add cooked bacon bits and diced jalapeños to your mac and cheese for a combination of smoky, savory, and spicy flavors.
• Add meat: For a heartier casserole, add some chopped ham, chicken, or turkey.
• Different cheeses: As mentioned above, you can use a wide array of different cheeses for this dish, from asiago to gruyere.
• Spicy mac and cheese: Chop some jalapeno peppers or green chiles and add them to the cheese sauce for spicy food lovers.
• Add lobster: Indulge in a decadent treat by adding chunks of cooked lobster meat to your mac and cheese.
• Add spinach and feta: Mix in wilted spinach and crumbled feta cheese for a Greek-inspired twist.
• A different crunch: Instead of using crackers on top, you could use cornflakes or breadcrumbs.
• Gluten free: Simply substitute the regular pasta with a gluten-free version. Also, use gluten-free flour.

Serving suggestions:

Since this is a casserole, it is meant to be served as a meal, but you could also serve it as a side dish.

• This dish goes great with a salad or soup on the side for an easy dinner. Try serving it with my creamy tomato soup and pear salad.
• Serve as a side dish to burgers, barbecue ribs, and homemade hotdogs at your next barbecue.
• It would also be great to sop up the excess cheese sauce from your plate with a chunk of crusty bread.
• Try serving this casserole at your next game day or get-together with chips for dipping and some garlic wings on the side.
• Another way to complement this dish is with some Mexican street corn on the side or this bacon ranch corn salad.

Frequently Asked Questions

How does Gordon Ramsay make his mac and cheese?

Mr. Ramsay has a trick that many have never tried. Boiling the pasta in milk instead of water. While I have never tried it, that sounds like an interesting choice. Then, he adds the cheese, butter, salt, and pepper. With this recipe, there is no draining. He just boils it all down with the cheese and butter for a super simple dish.

What are the best noodles for mac and cheese casserole?

The best noodles for any mac and cheese dish are those that are short and cylindrical so they can capture the most cheese sauce. Of course, elbow macaroni is the most popular choice. But some of the other choices are cavatappi, a corkscrew-shaped pasta, and fusilli, another corkscrew pasta with a smaller and tighter spin.

Why is my casserole so watery?

It is possible that you did not drain the pasta all the way, leading to excess water in your sauce. It can also happen if you add too much milk. Make sure you add the flour to the milk gradually and add cornstarch slurry (dissolve 1 tbsp cornstarch in 2 tbsps of water) to the cream well before adding it to the pot. If your casserole is still too watery, make another cornstarch slurry and stir it in before heating it some more. Also, stir in more cheese if you gave on hand. Then, let it stand before serving.

Why are my noodles mushy?

You probably cooked them too long in the beginning. It is best to read the directions on the package for al dente, and then cut one minute off the time. The pasta will continue to cook in the oven. If it is cooked all the way, it will get mushy when it comes out of the oven.

How to store leftovers:

• Refrigerate: After it cools, put the leftover mac and cheese casserole in an airtight container or cover the casserole dish with plastic wrap and aluminum foil. It will stay fresh in the fridge for several days. 
• Freezing: To freeze, put leftovers in freezer bags. They can be frozen for up to three months. 
• Defrost: Thaw overnight in your refrigerator for the best flavor.
• Reheating: If your casserole is still in the dish, cover and heat in the oven for 10 minutes at 350 degrees F. Or heat it in the microwave for one or two minutes.

More casserole recipes:

Recipe tips:

• Be sure not to cook the pasta because it will continue cooking in the oven. You don’t want it to get mushy. Preferably, the pasta has to be al dente, since it will cook some additional time in the oven.
• If your casserole is still too runny after it rests for 15 minutes, make another cornstarch slurry and stir it in. Then, let it sit for another five minutes.
• When adding the milk to the flour, take your time so you don’t get clumps.
• Use the highest-quality cheese you can find. After all, it is the main attraction.
• Do not cover when baking unless it gets too brown. You want the top to be golden but not black.
• You don’t need to rinse the cooked pasta for this recipe especially if you will be using pre-shredded cheese. This way the starch from the pasta will thicken the sauce.