Mac and Cheese Style Pasta Bake

Easy Homemade Mac and Cheese Style Pasta Bake — Traditional Comfort, Made Healthier
There’s something about the smell of bubbling cheese and warm breadcrumbs that instantly takes me back to cozy Sunday dinners. This Mac and Cheese Style Pasta Bake is my go-to comfort dish whenever I want something familiar, cozy, and crowd-pleasing — the kind of recipe that fills the house with happiness and hungry footsteps. It’s perfect for weeknight dinners, Sunday family meals, potlucks, or a holiday side that even picky eaters will love.
This version keeps the classic, creamy soul of traditional mac and cheese but gives you simple ways to make it a little healthier or more indulgent depending on your mood. Think easy, homemade comfort — with a golden, crispy top.
🧂 Ingredients:
- 12 ounces pasta (elbow macaroni, shells, or cavatappi)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk (whole or 2% — see swaps below)
- 1 cup low-sodium chicken or veggie broth (optional, for extra flavor)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère or mozzarella, shredded (for meltiness)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard (or 1/2 teaspoon mustard powder)
- Salt and freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt or sour cream (optional, for tang and creaminess)
- 1/2–3/4 cup panko breadcrumbs or crushed crackers for topping
- 2 tablespoons melted butter (to mix with breadcrumbs)
- Optional add-ins: 1 cup cooked turkey bacon or crumbled bacon, 1 cup steamed broccoli florets, 1/2 cup peas, chopped parsley for garnish
Helpful tools :
- Mixing bowls: Stainless Steel Mixing Bowl Set on Amazon
- Ceramic baking dish (for perfect crisp crust): Ceramic Baking Dish on Amazon
- Box grater: Microplane Box Grater on Amazon
👩🍳 Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar ceramic casserole dish.
- Cook the pasta in a large pot of salted boiling water until just shy of al dente (about 1–2 minutes less than package instructions). Drain, rinse briefly with hot water, and set aside.
- In a large saucepan over medium heat, melt 3 tablespoons of butter. Add the flour and whisk constantly for about 1–2 minutes to make a roux — it should smell slightly nutty but not brown.
- Slowly whisk in the milk (and broth if using) a little at a time, whisking out any lumps. Bring to a gentle simmer and cook for 4–6 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from heat and whisk in the Dijon, garlic powder, onion powder, salt, and pepper. Stir in the shredded cheddar and Gruyère (reserve a handful for topping). Stir until smooth. If using, whisk in the Greek yogurt or sour cream for extra creaminess.
- Combine the cooked pasta and cheese sauce in the pot (or a large mixing bowl), folding gently to coat evenly. Stir in any add-ins like cooked bacon or steamed broccoli.
- Transfer the mixture to the prepared baking dish. Sprinkle the reserved cheese evenly over the top. In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top for a crisp crust.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top. For an extra golden crust, broil for 1–2 minutes — watch closely to avoid burning.
- Let the bake rest for 8–10 minutes before serving to set. Garnish with chopped parsley and serve warm.
Cooking tips:
- Simmer the sauce for at least 4 minutes so it thickens properly — thin cheese sauce leads to a runny bake.
- Reserve a cup of pasta water when draining if you want to loosen the sauce later.
- Let the bake rest; it firms up and is easier to serve.
💡 Tips & Variations:
- Make it healthier:
- Swap half the pasta for whole-wheat or chickpea pasta for extra fiber and protein.
- Use low-fat milk or a mix of milk and low-sodium broth. Greek yogurt adds tang and protein while keeping creaminess.
- Fold in steamed cauliflower or extra veggies to boost nutrition while stretching the dish.
- Vegan option:
- Use dairy-free milk, vegan butter, and make a cashew-based cheese sauce or use nutritional yeast + mashed potato/carrots for body. Top with gluten-free breadcrumbs.
- Gluten-free option:
- Use gluten-free pasta and gluten-free flour (or cornstarch) for the roux; use gluten-free breadcrumbs for the topping.
- Low-carb option:
- Use spiralized zucchini or riced cauliflower; skip the roux and thicken with cream cheese and shredded cheese.
- Protein-boost:
- Stir in shredded rotisserie chicken, canned tuna, or cooked lentils for a heartier meal.
- Make-ahead & storage:
- Assemble but don’t bake, cover tightly, and store in the fridge up to 24 hours. Bake an extra 5–10 minutes if baking cold.
- Leftovers keep well in the fridge for 3–4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions. Freeze portions (without crunchy topping) up to 2 months; thaw overnight before reheating and add fresh breadcrumbs before baking.
- Serving ideas:
- Serve with a crisp green salad, roasted vegetables, or pickled red onions to cut the richness.
🛒 Recommended Products :
- For the perfect crisp crust, I love using this ceramic baking dish on Amazon — it heats evenly and looks beautiful straight from oven to table: Ceramic Baking Dish on Amazon
- A good box grater saves time and gives the best melt from freshly shredded cheese: Microplane Box Grater on Amazon
- For easy mixing and tossing, this stainless steel mixing bowl set is a kitchen staple: Mixing Bowl Set on Amazon
🩺 Health & Lifestyle Tie-in
This Mac and Cheese Style Pasta Bake can be adapted to support a balanced diet — add lean protein and vegetables to increase satiety and nutrients. Choosing whole-grain or legume-based pasta boosts fiber and protein, which supports steady blood sugar and heart health. Cooking more meals at home like this reduces reliance on takeout and can save money over time — and small healthy choices now can help lower long-term health costs.
❤️ Conclusion
If you try this Easy Homemade Mac and Cheese Style Pasta Bake, I’d love to see your version — tag me on Instagram or drop a photo in the comments below. Whether you keep it classic, make it healthier, or add your own twist, this recipe is all about cozy moments and good food. Happy baking!

Mac and Cheese Style Pasta Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar ceramic casserole dish.
- Cook the pasta in a large pot of salted boiling water until just shy of al dente (about 1–2 minutes less than package instructions). Drain, rinse briefly with hot water, and set aside.
- In a large saucepan over medium heat, melt 3 tablespoons of butter. Add the flour and whisk constantly for about 1–2 minutes to make a roux.
- Slowly whisk in the milk (and broth if using) a little at a time, whisking out any lumps. Bring to a gentle simmer and cook for 4–6 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from heat and whisk in the Dijon, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded cheddar and Gruyère (reserve a handful for topping) until smooth. If using, whisk in the Greek yogurt or sour cream.
- Combine the cooked pasta and cheese sauce in the pot (or a large mixing bowl), folding gently to coat evenly. Stir in any add-ins.
- Transfer the mixture to the prepared baking dish. Sprinkle the reserved cheese evenly over the top.
- In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top. For an extra golden crust, broil for 1–2 minutes — watch closely to avoid burning.
- Let the bake rest for 8–10 minutes before serving to set. Garnish with chopped parsley and serve warm.