Cheesy Pasta Bake (Mac & Cheese Casserole)

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🍝 Cheesy Pasta Bake (Mac & Cheese Casserole)

Description

This Cheesy Pasta Bake, also known as Mac & Cheese Casserole, is the ultimate comfort food. Tender pasta is enveloped in a rich, creamy cheese sauce, topped with a golden, crispy layer of baked cheese and breadcrumbs. Perfect for family dinners, potlucks, or cozy nights in — this dish is indulgent, easy to prepare, and guaranteed to please any cheese lover!

🧀 Ingredients

For the Pasta:

  • 12 oz (340 g) elbow macaroni or penne

  • 1 tbsp salt (for boiling water)

For the Cheese Sauce:

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 3 cups milk (preferably whole milk)

  • 1 cup heavy cream

  • 2 cups shredded sharp cheddar cheese

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ½ tsp garlic powder

  • ½ tsp mustard powder (optional, for depth)

  • Salt and black pepper to taste

For the Topping:

  • 1 cup shredded cheddar cheese

  • ½ cup breadcrumbs (plain or panko)

  • 1 tbsp melted butter

  • 1 tbsp chopped parsley (optional, for garnish)

🔪 Instructions

  1. Cook the Pasta

    • Bring a large pot of salted water to a boil.

    • Add pasta and cook until just al dente (1–2 minutes less than package directions).

    • Drain and set aside.

  2. Make the Cheese Sauce (Roux Method)

    • In a large saucepan, melt butter over medium heat.

    • Stir in flour and whisk for 1–2 minutes to form a smooth roux.

    • Slowly pour in milk and cream, whisking constantly until thickened and smooth (about 5 minutes).

    • Reduce heat to low, then add cheddar, mozzarella, and Parmesan cheese. Stir until melted.

    • Season with garlic powder, mustard powder, salt, and pepper.

  3. Combine Pasta and Sauce

    • Add cooked pasta to the cheese sauce and mix until well coated.

  4. Assemble the Casserole

    • Preheat oven to 375°F (190°C).

    • Pour the cheesy pasta mixture into a greased 9×13-inch baking dish.

    • In a small bowl, mix breadcrumbs with melted butter.

    • Sprinkle the remaining cheddar cheese over the pasta, then top with breadcrumb mixture.

  5. Bake

    • Bake for 20–25 minutes, or until the top is golden and bubbly.

    • Let rest for 5 minutes before serving. Garnish with parsley if desired.

🍽 Servings

  • Serves: 6–8

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

🧠 Notes

  • Use a mix of cheeses for best flavor — sharp cheddar for tang, mozzarella for meltiness, and Parmesan for a salty bite.

  • For extra richness, add 2 oz cream cheese to the sauce.

  • You can add cooked bacon, ham, or veggies (like broccoli or spinach) for variety.

💡 Tips

  • Always slightly undercook the pasta before baking — it will continue to cook in the sauce.

  • Whisk continuously when making the roux to avoid lumps.

  • For a crispier top, broil the casserole for the last 2 minutes.

  • Make it ahead: Assemble, cover tightly, and refrigerate up to 24 hours before baking.

🥦 Nutritional Info (per serving, approx.)

  • Calories: 510

  • Protein: 22 g

  • Carbohydrates: 45 g

  • Fat: 26 g

  • Saturated Fat: 15 g

  • Cholesterol: 80 mg

  • Sodium: 620 mg

  • Calcium: 480 mg

  • Fiber: 2 g

  • Sugar: 5 g

🌟 Health Benefits

  • Calcium-rich: Excellent for bone and teeth strength.

  • Protein-packed: Cheese and milk add essential protein for muscle repair.

  • Energy booster: Pasta provides long-lasting energy from complex carbs.

  • Mood-lifting comfort food: Warm and creamy textures help trigger serotonin release.

❓ Q&A Section

Q1: Can I use different pasta shapes?
Yes! Penne, rotini, shells, or cavatappi work beautifully — just choose one that holds sauce well.

Q2: How can I make it lighter?
Use skim milk, less cheese, or substitute half the pasta with steamed cauliflower for a lower-calorie version.

Q3: Can I freeze this casserole?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until bubbly.

Q4: What cheeses work best besides cheddar?
Try Gruyère, Monterey Jack, Gouda, or fontina for extra creaminess and flavor depth.

Q5: How do I prevent a grainy cheese sauce?
Don’t overheat the cheese. Stir it in off the heat or on very low, allowing it to melt gently.

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