White Cheddar Mac n' Cheese Casserole

The most kid-friendly casserole around, this cheesy mac and cheese gets perfectly toasty in the oven thanks to its fresh bread crumb topping. Slideshow:  More Macaroni and Cheese 

White Cheddar Mac n’ Cheese Casserole
Photo: © Phoebe Lapine
Active Time:
15 mins
Total Time:
40 mins


  • 4 tablespoons unsalted butter, plus more for greasing

  • 1 pound fusilli

  • 1 quart whole milk

  • 4 tablespoons all-purpose flour

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon red pepper flakes

  • 2 teaspoons Dijon mustard

  • 4 cups coarsely grated mild white cheddar cheese

  • 1/2 cup fresh bread crumbs

  • 1 tablespoon olive oil


  1. Preheat the oven to 400° and butter a shallow 9-by-13-inch ceramic baking dish.

  2. Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. Drain in a colander.

  3. Warm the milk in the microwave or in a saucepan set over medium-low heat.

  4. In a large pot or Dutch oven, melt the butter over medium-high heat. Whisk in the flour and cook until incorporated, 1 to 2 minutes. Add the warm milk and whisk gently over medium heat until the mixture has thickened enough to coat the back of a spoon, about 10 minutes.

  5. Stir in the salt, pepper, mustard and cheese. Add the pasta and toss to combine. Transfer to the prepared dish. In a small bowl, toss the breadcrumbs with the olive oil. Sprinkle over the pasta. Bake for 20 to 25 minutes, until the pasta is tender and the topping is browned.

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