Mac and Cheese Casserole

The ultimate comfort food — creamy, cheesy, and endlessly satisfying

Few dishes capture the heart like mac and cheese. With its creamy cheese sauce, tender pasta, and golden baked top, it’s no wonder this classic is beloved by kids and adults alike. Whether served on its own, alongside roast meat, or paired with a crisp salad, this dish delivers a cozy, feel-good flavor every time.

What Makes This Mac and Cheese Casserole Recipe So Special?

This version of mac and cheese is all about balance: rich and creamy without being too heavy, with just a hint of mustard and lemon to lift the flavor. A quick stovetop cheese sauce is folded into cooked pasta, then finished in the oven for a golden, bubbling top. It’s also flexible — easy to make vegetarian or vegan with a few swaps.

Ingredient Breakdown: How Each One Works Its Magic

Macaroni (preferably large)
The classic pasta shape for soaking up that velvety cheese sauce.
Butter
Forms the base of the roux and adds rich flavor.
Flour
Thickens the sauce to create that signature creamy texture.
Milk
The liquid base of the sauce — whole milk or plant-based both work well.
Grated cheese
The star of the show! Melts into the sauce for a smooth, cheesy finish. Use sharp cheddar or a mix.
Dijon mustard
Adds subtle sharpness and complexity to cut through the richness.
Cayenne pepper
A small amount brings gentle heat and depth.
Lemon juice
Brightens the overall flavor and balances the richness.
Salt & pepper
Simple seasonings to round out the taste.

Make-Ahead Tips

Cook the pasta and cheese sauce separately and store up to 2 days in the fridge.
Assemble just before baking.
For freezer prep: fully assemble the dish, cool, wrap tightly, and freeze. Bake from frozen or thaw before reheating.

Storing and Reheating

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze baked or unbaked mac and cheese for up to 2 months.

Reheating

Oven: Cover with foil and bake at 180°C (350°F) until hot.
Microwave: Heat in 30-second intervals, stirring occasionally. Add a splash of milk if needed.

Time and Yield

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 20–40 minutes
Yields: 6 servings

Step-by-Step Instructions

Cook the pasta
Boil the macaroni according to package instructions until al dente. Drain and toss with a little oil to prevent sticking.
Make the cheese sauce
Melt the butter in a large saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to a gentle boil. Let simmer for 2–3 minutes until thickened.
Add the cheese and seasonings
Remove from heat and stir in 2/3 of the cheese, a handful at a time, until melted. Add mustard, cayenne pepper, lemon juice, salt, and pepper to taste.
Combine and bake
Mix the cooked macaroni into the cheese sauce. Pour into an oven-safe dish and top with the remaining cheese.
Bake
Bake at 225°C (437°F) for about 10 minutes, or until the cheese is melted and golden on top.

Ingredients (with Metric & US Measurements)

6 portions/servings

400 g macaroni (about 14 oz or 4 cups dry)
120 g butter or margarine (½ cup + 1 tbsp or 9 tbsp)
80 g all-purpose flour (⅔ cup)
1.2 liters milk (5 cups)
250 g grated cheese (about 2½ cups, packed)
1 tbsp Dijon mustard
0.5 tsp cayenne pepper
2 tbsp lemon juice (about 1 medium lemon)

Vegan Version

To make this dish plant-based:

Use plant-based butter, unsweetened plant milk, and vegan cheese
Add nutritional yeast for a savory, cheesy flavor
Use vegan pasta if avoiding eggs

Nutritional Info

per portion/serving

Calories: 662 kcal Fat: 31 g Protein: 28 g Carbohydrates: 64 g