Description

This Cheddar and Mozzarella Cheese Macaroni Casserole is the ultimate in cheesy comfort food. Made with a creamy, rich five-cheese blend and elbow macaroni, this no-fail baked dish is perfect for cozy dinners, potlucks, or leftovers. Finished with crispy panko breadcrumbs (optional) and smoky turkey bacon, this recipe hits all the right notes of flavor and texture in every bite.

Whether you’re looking for a classic, crowd-pleasing dinner or an easy make-ahead meal, this cheesy casserole delivers warmth, satisfaction, and a whole lot of melt.

Ingredients

Scale

16 oz elbow macaroni (or pasta of choice)
4 slices turkey bacon, cooked and crumbled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste

Cheeses:

1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Colby Jack cheese, shredded
1 cup Monterey Jack cheese, shredded
½ cup Parmesan cheese, shredded

Topping (optional):

½ cup panko breadcrumbs
1 tablespoon butter, melted
Extra shredded cheese for topping

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Cook pasta in salted boiling water until al dente. Drain and set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.

Gradually whisk in the milk and cream until smooth. Cook for 3–4 minutes until the sauce begins to thicken.

Stir in garlic powder, onion powder, salt, and pepper.

Add in all five cheeses, reserving about 1 cup total for topping. Stir until melted and smooth.

Add the cooked pasta and crumbled turkey bacon into the cheese sauce and stir to coat evenly.

Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese on top.

For an optional crispy topping, mix melted butter with panko breadcrumbs and sprinkle over the cheese layer.

Bake uncovered for 20–25 minutes, or until bubbly and golden on top.

Let sit for a few minutes before serving.

Notes

Cheese Tip: Always shred cheese from blocks for best melting results.
Sauce Base: Avoid rushing the roux. Cook it slowly to prevent grainy sauce.
Customizations: Easily make it vegetarian or spicy by adjusting ingredients.
Make-Ahead: Assemble and refrigerate unbaked casserole up to 24 hours in advance.
Storage: Casserole freezes well for up to 2 months. Wrap tightly and label.