If you’re searching for the creamiest, most indulgent baked mac and cheese recipe, you’ve come to the right place. This dish is packed with a rich, velvety cheese sauce, layers of sharp cheddar, Gruyere, and mozzarella, and topped with a crisp golden panko crust.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of cheddar, Gruyere, and mozzarella creates a perfectly smooth, flavorful cheese sauce.
• Crispy Topping: A buttery, golden panko topping adds the perfect crunch to contrast the creamy pasta.
• Perfect for Any Occasion: This dish is great for potlucks, family dinners, or holiday gatherings.
• Easily Customizable: You can add proteins like bacon or lobster, mix in different cheeses, or spice it up to your preference.

Macaroni

• 1 (16-oz) box dried elbow macaroni (uncooked)
• 1 tablespoon unsalted butter

Cheese Blend

• 1 (16-oz) block sharp cheddar cheese, freshly shredded (about 4 cups), divided
• 1 (8-oz) block Gruyere cheese, freshly shredded (about 2 cups)
• ½ (8-oz) block low-moisture part-skim mozzarella cheese, freshly shredded (about 1 cup)

Cheese Sauce

• 8 tablespoons unsalted butter
• ½ cup all-purpose flour
• 3 ½ cups whole milk, warmed
• 1 cup half-and-half OR heavy cream OR additional whole milk (depending on desired richness)

Seasonings

• 1 teaspoon Dijon mustard
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground paprika
• ⅛ teaspoon ground nutmeg
• Ground black pepper to taste

Topping (Optional)

• 1 cup panko breadcrumbs (or more to taste)
• 1 tablespoon unsalted butter, melted
• ⅛ teaspoon salt

• Large pot for boiling macaroni
• 3-quart casserole dish
• Cheese grater
• Wide, deep skillet
• Whisk
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 350°F and lightly grease a 3-quart casserole dish.

Step 2: Cook the Macaroni

Boil the elbow macaroni according to package directions. Drain well, then toss with 1 tablespoon of unsalted butter to prevent sticking. Spread the pasta evenly in the prepared casserole dish and set aside.

Step 3: Shred the Cheese

While the pasta is cooking, shred all of your cheeses. Reserve 1 cup of shredded cheddar for topping. Combine the remaining cheddar, Gruyere, and mozzarella in a bowl and set aside.

Step 4: Make the Cheese Sauce

1. Melt 8 tablespoons of unsalted butter in a large, deep skillet over medium heat.
2. Whisk in ½ cup all-purpose flour and cook, whisking constantly, until the mixture is golden and no longer foamy (about 1-2 minutes).
3. Gradually whisk in the warmed whole milk, stirring constantly to prevent lumps. Cook for about 5 minutes until smooth and slightly thickened.
4. Stir in the half-and-half (or heavy cream) and continue to heat for another 1-2 minutes. Remove from heat.
5. Add the Dijon mustard, salt, onion powder, garlic powder, paprika, nutmeg, and black pepper. Stir well.
6. Add the combined shredded cheeses (except the reserved cheddar) and stir until melted and smooth.

Step 5: Assemble and Bake

1. Pour the creamy cheese sauce over the macaroni and stir until evenly coated.
2. Sprinkle the reserved cheddar over the top.
3. In a small bowl, mix the panko breadcrumbs with melted butter and salt, then sprinkle evenly over the cheese layer.
4. Bake for 20-25 minutes or until the top is golden brown and the edges are bubbling. Let stand for 5-10 minutes before serving.

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
• Meaty Additions: Stir in cooked bacon, ham, or shredded rotisserie chicken.
• Extra Creamy Version: Replace half of the whole milk with heavy cream.
• Gourmet Twist: Swap Gruyere for smoked Gouda or Brie for an upscale flavor.

Refrigerating:

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:

• Oven: Cover with foil and bake at 350°F for about 15 minutes.
• Microwave: Heat in 30-second intervals, stirring in between.
• Tip: Add a splash of milk before reheating to maintain creaminess.

Freezing:

You can freeze baked mac and cheese (without breadcrumbs) for up to 2 months. Thaw overnight in the fridge before reheating.

• Protein Pairings: Fried chicken, BBQ ribs, or grilled steak
• Vegetables: Roasted Brussels sprouts, sautéed spinach, or a fresh garden salad
• Drinks: A crisp white wine like Chardonnay or a light beer pairs beautifully

Can I make this ahead of time?

Yes! Assemble the dish but don’t bake it. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before placing in the oven.

Why is my cheese sauce grainy?

This can happen if the heat is too high when adding cheese. Make sure to remove the sauce from heat before stirring in the cheese.

Can I use pre-shredded cheese?

It’s best to use freshly shredded cheese since pre-shredded varieties contain anti-caking agents that affect the sauce’s texture.

This creamy homemade baked mac and cheese is a must-try recipe that’s perfect for any occasion. Whether you serve it as a main dish or a side, it’s guaranteed to be a hit. If you enjoyed this recipe, don’t forget to share it with friends and family and subscribe to our blog for more delicious recipes! Let us know in the comments how it turned out for you. Happy cooking!

If you’re looking for the perfect comfort food that combines rich, cheesy goodness with a healthy dose of greens, look no further than this Broccoli Cheese Casserole! This dish is a crowd-pleaser and makes for a fantastic side dish or even a main course.

Why You’ll Love This Recipe

Broccoli Cheese Casserole is an all-time favorite for many reasons:

• Creamy and Cheesy: A luscious cheese sauce coats tender broccoli, making every bite irresistible.
• Crunchy Topping: Buttery cracker crumbs create a satisfying crunch that contrasts beautifully with the creamy filling.
• Easy to Make: Simple ingredients and easy-to-follow steps make this a great recipe for beginners and seasoned cooks alike.
• Family-Friendly: Even picky eaters will love this dish, thanks to its cheesy goodness!
• Make-Ahead Friendly: Perfect for meal prep or assembling ahead of time before baking.

Ingredients

Casserole Base:

• 2 pounds broccoli florets, cut into bite-sized pieces (about 10 cups)
• 4 tablespoons butter
• ½ medium onion, finely diced (about ½ cup)
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon salt (or more to taste)
• Ground black pepper to taste
• ½ (8-oz) block cream cheese, diced and softened
• 1 cup shredded cheese (¾ cup sharp cheddar, ¼ cup grated Parmesan)

Topping:

• ¼ cup shredded cheddar cheese
• 20 buttery round crackers (about 2 ½ cups), crushed
• 2 tablespoons butter, melted

Kitchen Equipment Needed

• Large pot for boiling broccoli
• Strainer
• Medium saucepan
• Whisk
• 9×13-inch baking dish
• Mixing bowls
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 360°F (180°C) and grease a 9×13-inch baking dish.

2. Cook the Broccoli

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-5 minutes until firm-tender. Drain and rinse under cold water to stop the cooking process. Set aside.

3. Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté for about 7-8 minutes until softened but not browned. Reduce the heat to medium-low, add the flour, and cook for 2 minutes, stirring constantly to form a roux. Gradually whisk in the milk until smooth. Add garlic powder, salt, and black pepper. Increase heat to medium-high and continue whisking until the sauce thickens (about 1-2 minutes). Remove from heat and stir in the cream cheese and shredded cheeses until melted and smooth.

4. Assemble the Casserole

Spread ¼ of the cheese sauce on the bottom of the prepared baking dish. Layer half the broccoli over the sauce, then pour half of the remaining sauce on top. Repeat with the rest of the broccoli and finish with the remaining sauce.

5. Add the Topping

Sprinkle the casserole with ¼ cup shredded cheddar cheese. In a small bowl, mix the crushed crackers with melted butter and sprinkle evenly over the top.

6. Bake

Bake for 18-25 minutes until bubbly and golden brown on top. Check regularly and loosely cover with foil if the topping starts to brown too quickly. Let the casserole rest for 5-10 minutes before serving.

Tips & Variations

• Make It Healthier: Substitute half-and-half or a lighter milk option for a lower-calorie version.
• Add Protein: Mix in cooked shredded chicken or bacon for a heartier meal.
• Different Cheeses: Swap out sharp cheddar for gouda, Monterey Jack, or a spicy pepper jack for a twist.
• Gluten-Free Option: Use gluten-free flour for the sauce and substitute gluten-free crackers for the topping.
• Make It Spicy: Add a pinch of cayenne pepper or diced jalapeños for a little heat.

How to Store & Reheat Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Place in a freezer-safe dish and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a 350°F oven for about 15 minutes or microwave individual portions for 1-2 minutes.

Best Food & Drink Pairings

• Main Course Pairing: Serve alongside roasted chicken, grilled steak, or baked salmon.
• Side Dish Suggestions: Pairs well with mashed potatoes, a fresh green salad, or garlic bread.
• Wine Pairing: A buttery Chardonnay or a crisp Sauvignon Blanc complements the cheesy richness.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can assemble the casserole (minus the topping) and store it in the refrigerator for up to 24 hours. Add the topping right before baking.

Can I use frozen broccoli?

Absolutely! Just be sure to thaw and drain it well before using to prevent excess moisture from making the casserole watery.

How do I make this dish vegetarian-friendly?

This casserole is already vegetarian-friendly! Just make sure to use vegetarian-approved cheese if necessary.

Can I use a different type of cracker for the topping?

Yes! You can use panko breadcrumbs, crushed cornflakes, or even pretzels for a different texture.

What if I don’t have cream cheese?

You can substitute with sour cream or Greek yogurt for a slightly tangy variation.

Final Thoughts

This Broccoli Cheese Casserole is a must-try dish for any cheese lover! Whether you’re making it for a holiday gathering or a simple dinner, it’s a surefire hit with both kids and adults. Try this recipe today and let us know what you think!

Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious recipes! Happy cooking!

Squash casserole is a Southern classic that brings comfort and flavor to any dinner table. Whether you’re looking for the perfect side dish for a holiday meal or just want a satisfying way to enjoy fresh yellow squash, this recipe is a must-try. With a rich, creamy filling, a crisp, buttery topping, and a perfectly balanced blend of seasonings, this dish is both indulgent and wholesome.

Why You’ll Love This Squash Casserole

This recipe is perfect for:

• Home cooks of all levels: The step-by-step instructions make it easy to prepare.
• Vegetable lovers: It’s a great way to enjoy fresh yellow squash.
• Family gatherings: A comforting, crowd-pleasing side dish for any occasion.
• Meal prep enthusiasts: Stores well and tastes even better the next day!

Let’s dive into everything you need to know about making the best squash casserole.

Here’s what you’ll need:

For the Squash

• 3 tablespoons unsalted butter
• 2 pounds yellow squash, ends trimmed and sliced into ¼-1/3 inch rounds
• 1 medium onion, chopped (about 1 cup)
• Salt and ground black pepper to taste

For the Filling

• 2 large eggs
• ½ cup cream
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground paprika
• Ground black pepper to taste

For the Topping

• ½ cup shredded cheddar cheese
• 3 tablespoons unsalted butter, melted
• 1 sleeve buttery crackers, crushed

1. Prep Your Dish

Before you begin, grease a 9×13-inch casserole dish. This ensures easy serving and cleanup later.

2. Cook the Squash

• Melt the butter in a large skillet over medium heat.
• Add the sliced squash and chopped onion, seasoning with salt and pepper.
• Cook, stirring occasionally, for 5-10 minutes until the squash is tender and the onion turns translucent.
• Transfer the mixture to a colander and let it drain for 5 minutes. Blot with paper towels to remove excess moisture.

3. Prepare the Filling

• While the squash is draining, whisk together the eggs, cream, sour cream, mayonnaise, shredded cheddar, salt, garlic powder, paprika, and black pepper in a large bowl.
• Gently fold in the drained squash mixture, ensuring all vegetables are evenly coated.

4. Assemble the Casserole

• Spread the squash filling evenly in the prepared casserole dish.
• Sprinkle the remaining shredded cheddar cheese over the top.
• In a separate bowl, mix the melted butter with the crushed buttery crackers, then evenly distribute this topping over the casserole.

5. Bake

• Preheat the oven to 350°F.
• Bake for 20-30 minutes, or until the edges are bubbly, the topping is golden brown, and the casserole only slightly jiggles when moved.
• Let it cool for 5 minutes before serving.

• Drain Well: Excess moisture can make the casserole soggy, so be sure to let the squash drain thoroughly.
• Use Fresh Squash: While frozen squash can work in a pinch, fresh squash gives the best texture.
• Experiment with Cheese: Try using a mix of cheddar, Gruyère, or Monterey Jack for added depth of flavor.
• Make it Gluten-Free: Swap the crackers for gluten-free breadcrumbs or crushed gluten-free crackers.
• Add Protein: Cooked bacon or shredded rotisserie chicken can be mixed into the filling for a heartier dish.

• Large skillet
• Colander
• Mixing bowls
• Whisk
• 9×13-inch casserole dish
• Oven

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap the cooled casserole tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm leftovers in a 350°F oven for 15 minutes or microwave in short intervals.

This squash casserole pairs wonderfully with:

• Grilled meats like steak, chicken, or pork chops.
• Salads for a lighter contrast.
• Classic Southern dishes such as cornbread, collard greens, or fried chicken.

Can I Make This Ahead of Time?

Yes! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready, bake as directed.

What Can I Use Instead of Crackers for the Topping?

Panko breadcrumbs, crushed cornflakes, or even crushed Ritz crackers work well.

Can I Use Zucchini Instead of Yellow Squash?

Absolutely! Just be sure to drain it well to avoid excess moisture.

How Can I Make This Healthier?

Swap the mayonnaise for Greek yogurt and use a reduced-fat cheese option.

This squash casserole is the perfect mix of creamy, cheesy goodness with a satisfying crunch on top. Whether you’re making it for a weeknight dinner or a holiday gathering, it’s guaranteed to be a hit.

If you loved this recipe, be sure to share it with friends and family and subscribe to TownRecipes.com for more delicious dishes! Happy cooking!