Creamy Mac and Cheese Casserole with a Golden Top

Creamy Mac and Cheese Casserole

A browned cheese top should not mean dry macaroni underneath. This baked casserole has tender elbows in a creamy cheddar and Monterey Jack sauce, with scattered golden spots on a cheese-only surface. Cook the pasta slightly short of al dente, keep the sauce pourable, and take the dish out of the oven while the center is still moist. After a short rest, it should be soft enough to serve by spoon, not cut into squares.

Makes 8 generous side servings or 6 main-course servings. Allow about 20 minutes to prep, 35–40 minutes to cook, and 10 minutes to rest.

Ingredients for Creamy Mac and Cheese Casserole

• 1 pound elbow macaroni (about 450g)
• 4 tablespoons unsalted butter (about 55g), plus a little for the baking dish
• 1/4 cup all-purpose flour (30g)
• 4 cups whole milk
• 12 ounces sharp orange cheddar, freshly shredded (about 340g or 3 packed cups); reserve about 3/4 cup for the top
• 8 ounces Monterey Jack, freshly shredded (about 225g or 2 packed cups); reserve about 1/2 cup for the top
• 1 teaspoon dry mustard
• 1/2 teaspoon kosher salt, plus more for the pasta water and to taste
• 1/4 teaspoon freshly ground black pepper

Shred the cheeses from blocks for smoother melting. The packed-cup amounts are approximate; use the weights when possible.

How to Make Creamy Mac and Cheese Casserole

1. Prepare the oven and cheese: Preheat the oven to 375°F (190°C) with a rack near the center. Lightly butter a 9-by-13-inch baking dish. Shred both cheeses, setting aside the amounts reserved for the top.
2. Cook the macaroni: Boil the elbows in a large pot of salted water until 1–2 minutes short of the package’s al dente time, usually about 7–9 minutes. They should be slightly firmer than you would serve on their own. Drain well; they will continue softening in the oven.
3. Make the milk sauce: Melt the 4 tablespoons butter in a heavy medium-to-large saucepan over medium heat. Whisk in the flour and cook for about 1 minute without browning it. Gradually whisk in the milk. Cook, whisking, for about 7–9 minutes, until the sauce lightly coats a spoon but still pours easily.
4. Add the cheese off heat: Remove the saucepan from the heat. Stir in the unreserved cheddar and Monterey Jack a handful at a time until melted. Stir in the dry mustard, 1/2 teaspoon salt, and pepper, then taste and adjust the salt. The sauce should flow easily around the pasta rather than sit in a stiff mound.
5. Assemble: Fold the drained macaroni into the sauce and spread it in the prepared dish. Scatter the reserved cheddar and Monterey Jack unevenly over the top so both colors remain visible.
6. Bake: Bake uncovered for about 20–25 minutes, checking at 18 minutes. Remove the casserole when the edges are gently bubbling and the cheese has melted with scattered golden-brown spots. The interior should still look moist. If the edges bubble before the top browns, broil for up to 1–2 minutes only if the dish is broiler-safe; watch it continuously.
7. Rest and serve: Let stand for about 10 minutes, then lift soft servings from the dish with a wooden spoon.

How to Keep Baked Mac and Cheese Creamy

The sauce will look a little loose before baking. That is intentional: the macaroni absorbs some of it in the oven and during the rest. Reducing the sauce until stiff or waiting for a deeply browned crust can leave the casserole dry. Once the edges bubble, a lifted spoonful should still show sauce between the noodles.

The bake time assumes a freshly assembled casserole in a shallow 9-by-13-inch dish. A deeper dish or a refrigerated casserole will heat differently, so judge it by bubbling edges and a hot, moist center rather than the clock alone.

How to Brown the Cheese Without Drying the Pasta

The reserved cheddar and Monterey Jack create the orange-and-pale top without breadcrumbs. Scattered browned spots are enough; the surface does not need to become a dark crust. If the casserole is already bubbling, a brief, closely watched broil can add color without extending the bake.

Make-Ahead, Storage, and Reheating

For advance prep, keep the cooked pasta and sauce separate when practical. An assembled casserole absorbs sauce as it sits in the refrigerator, so it may be less creamy and will take longer to heat than a freshly assembled one.

Refrigerate cooled leftovers in a covered container for up to 4 days. Reheat individual portions gently in the microwave, stirring in a splash of milk if the sauce has thickened. For a larger amount, cover and warm in a 350°F (175°C) oven until hot, without heating longer than necessary.

An unbaked assembled casserole can be frozen tightly covered and thawed in the refrigerator before baking, but it may be less creamy than one baked fresh.

Nutrition

Approximate nutrition per serving, based on 8 side servings: 625 calories, 29g protein, 33g fat, and 52g carbohydrates. Per 100g of finished casserole: approximately 200 calories, 9g protein, 11g fat, and 17g carbohydrates. Values are estimates; cheese brands and moisture lost during baking will affect them.