Creamy Baked Macaroni and Cheese Casserole

This baked mac and cheese casserole features three melting cheeses—sharp aged cheddar, nutty Gruyère, and creamy Camembert—plus roasted garlic, crispy prosciutto, and an herb-toasted baguette topping. The combination delivers gooey, tangy, salty, and crunchy textures for a comforting, elevated macaroni and cheese.

Key Ingredients & Notes

• French baguette: Use an artisanal or sourdough loaf with good chew for the crouton topping.
• Fresh herbs: Rosemary, sage, and thyme make a fragrant mix for the toasted baguette crumbs.
• Pasta: Choose a short shape that holds sauce well—lumache rigate, elbow macaroni, or your favorite short pasta.
• Roasted garlic: Roasting softens garlic into a sweet, spreadable paste that blends beautifully into the sauce. Roast ahead if preferred.
• Crispy prosciutto: Bake thin slices until crisp for salty, crunchy bites that cut the richness of the cheese.
• Cheese trio: Freshly grate aged cheddar and Gruyère and use Camembert (or Brie) cut into cubes for silkiness. Avoid pre-shredded blends for best melt and texture.
• Nutmeg & Dijon: Ground nutmeg brightens the béchamel base and a spoonful of Dijon adds subtle tang and depth.

How to Make Baked Mac and Cheese

I prepare the sauce in a 12-inch (3.5L) ovenproof skillet, fold in the pasta, add the crispy prosciutto, top with grated Gruyère and herb-toasted baguette croutons, then bake until bubbling. If you don’t have an ovenproof skillet, cook everything in a large pot and transfer to a 9×13-inch casserole dish before baking.

1. Melt the butter in a large saucepan or pot.

2. Whisk in the flour to form a roux.

3. Whisk until the mixture becomes a smooth, glossy paste.

4. Slowly whisk in warm milk or cream to avoid lumps, adding it gradually until smooth.

5. Season with Dijon, nutmeg, salt, and pepper, then stir in mashed roasted garlic.

6. Remove from heat and stir in cheeses a handful at a time until mostly melted.

7. Fold in the drained pasta and crispy prosciutto, adding reserved pasta water if the sauce needs loosening.

8. Transfer to the baking dish or keep in the skillet, top with Gruyère and herb croutons, then bake until cheese bubbles and topping is golden.

Helpful Tips

• Use quality cheese: Grate from blocks for better melt and flavor; avoid pre-shredded blends.
• Warm the milk: Warm milk incorporated slowly into the roux makes a smooth béchamel and reduces lumps.
• Undercook the pasta slightly: Cook the pasta just shy of al dente since it will finish cooking in the oven.
• Make a smooth garlic paste: Mash roasted garlic finely so it integrates into the sauce without noticeable pieces.
• Add cheese off the heat: Remove the pan from direct heat before stirring in cheese to prevent a grainy sauce.
• Reserve pasta water: A tablespoon or two of starchy pasta water can loosen a tightened sauce without diluting flavor.
• Cool prosciutto before breaking: Let crispy prosciutto cool completely for maximum crunch when you scatter it through the casserole.
• Choose crouton size: Chop croutons small for even coverage or leave larger for a rustic crunch.
• Watch the bake: Remove when the cheese is bubbling and the croutons are toasted—avoid overbaking.

Make Ahead

• Herb croutons: Make up to 3 days ahead; store airtight at room temperature and re-toast for a few minutes if they soften.
• Roasted garlic: Roast 2–3 days in advance and keep the paste refrigerated.
• Crispy prosciutto: Bake, cool, and store for up to 24 hours at room temperature.
• Grate the cheese: Prep and store grated cheese in the fridge for up to 3 days.
• Assemble ahead: You can assemble the unbaked casserole (without croutons and final cheese) and refrigerate up to 24 hours; bring to room temperature 30 minutes before baking.

Leftovers and Storage

Serve the mac and cheese hot for the creamiest texture. Leftovers keep well in an airtight container in the refrigerator for up to five days. Reheat gently until warmed through—it’s great for lunches or quick dinners.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

Baked Mac and Cheese Casserole

By Jenn Davis

Prep: 30 mins

Cook: 20 mins

Topping & Add In Baking: 1 hr

Total: 1 hr 50 mins

Yield: 10 servings

A cozy casserole layered with sharp cheddar, nutty Gruyère, and rich Camembert, finished with roasted garlic, crispy prosciutto, and a crunchy herb-toasted baguette topping.

Equipment

• Baking pan or 9×13 casserole dish
• Large heavy-bottomed pot or ovenproof skillet

Ingredients

Herb Baguette Crouton Topping

• 1 medium French baguette, torn into pieces
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons fresh sage, stems removed, finely chopped
• 3 tablespoons fresh thyme, finely chopped
• Fine sea salt, to season

Roasted Garlic

• 1 large head garlic, outer layer removed
• 3 tablespoons extra virgin olive oil

Crispy Prosciutto

• 100 grams (3.5 ounces) prosciutto

Baked Mac and Cheese Casserole

• 450 grams (16 ounces) lumache rigate or elbow macaroni
• 84 grams (6 tablespoons) unsalted butter
• 64 grams (½ cup) all-purpose flour
• 1080 grams (4½ cups) whole milk, warmed
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 1 teaspoon fine sea salt
• 1 tablespoon Dijon mustard
• Roasted garlic paste, made ahead
• 270 grams (about 3 cups) aged yellow cheddar, grated
• 180 grams (about 2 cups) Gruyère, grated
• 120 grams (4 ounces) Camembert or Brie, rind removed and cubed
• Crispy prosciutto, made ahead

Topping

• Herb baguette croutons
• 60 grams Gruyère, grated for topping (or more to taste)

Instructions

Herb Baguette Crouton Topping

• Preheat oven to 350°F (180°C) and line a baking sheet with parchment.
• Tear the baguette into 1–2 inch pieces and toss with olive oil. Add chopped herbs and a pinch of salt, then spread on the baking sheet.
• Bake 9–10 minutes until lightly toasted. Cool, then roughly chop the croutons and set aside.

Roasted Garlic

• Preheat oven to 400°F (200°C). Trim the top ½ inch off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast 55–70 minutes until soft and golden.
• Let cool, squeeze out the cloves, and mash into a paste.

Crispy Prosciutto

• Keep the oven at 400°F (200°C). Arrange prosciutto slices on parchment and bake 9–10 minutes until crisp. Cool and break into pieces.

Baked Mac and Cheese Casserole

• Bring a large pot of salted water to a boil and cook pasta about 1–2 minutes less than package directions. Reserve ¼ cup pasta water. Drain the pasta when ready.
• In a large ovenproof skillet or pot, melt butter over medium heat. Stir in flour and whisk for about 1 minute until the roux is smooth and glossy.
• Gradually whisk in warmed milk, starting with 1 cup, then add the remainder cup by cup until smooth and thickened.
• Add nutmeg, salt, pepper, and Dijon. Continue whisking for 5–8 minutes until the sauce coats the back of a spoon.
• Remove from heat and stir in the roasted garlic paste. Add grated cheeses a handful at a time, stirring until mostly melted, then add Camembert cubes and stir until incorporated.
• Use a slotted spoon to add the pasta to the sauce, folding gently to coat. Add crispy prosciutto and fold to combine. If the sauce is too thick, loosen with a splash of reserved pasta water.
• Level the mixture in the skillet or transfer to a 9×13 dish. Sprinkle 60 grams Gruyère over the top, scatter the herb croutons, then finish with more grated cheese.
• Bake on the middle rack for 15–20 minutes until the cheese is bubbling and the topping is golden. Avoid overbaking to keep the sauce creamy. Serve immediately.