Macaroni and Cheese Casserole Recipe

mac and cheese with breadcrumb topping
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: Serves 4
Ratings (34)

Lots of cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.

What You'll Need

  • 8 ounces macaroni
  • 4 tablespoons butter
  • 1/4 cup flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper (ground)
  • 1 cup half-and-half or light cream
  • 1 cup milk
  • 1 teaspoon Dijon mustard (or a spicy brown mustard)
  • 2 1/2 to 3 cups Cheddar cheese (shredded)
  • 1 cup soft bread crumbs (tossed with 1 1/2 tablespoons melted butter)

How to Make It

  1. Heat oven to 375 F. Grease a 2-quart baking dish.
  2. Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.
  3. In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute.  
  4. Add the salt, pepper, half-and-half or light cream, and milk and cook, stirring constantly, until thickened.
  1. Add mustard and 2 cups of the cheese. Continue cooking, stirring, until cheese is melted.
  2. Combine the sauce mixture with the drained macaroni.
  3. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.
  4. Scatter the buttered bread crumbs evenly over the cheese layer.
  5. Bake for about 25 minutes, until lightly browned and bubbly.


Nutritional Guidelines (per serving)
Calories 899
Total Fat 66 g
Saturated Fat 38 g
Unsaturated Fat 18 g
Cholesterol 188 mg
Sodium 1,165 mg
Carbohydrates 43 g
Dietary Fiber 4 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)