Cheesy White Cheddar Mozzarella Pasta Bake for Cozy Nights

There’s something incredibly comforting about a warm, cheesy pasta bake that just feels like a hug on a plate. This Cheesy White Cheddar Mozzarella Pasta Bake is exactly that – rich, creamy, and baked to perfection. Whether you’re winding down after a busy day or want a satisfying meal on a chilly evening, this cheesy pasta bake will quickly become a favorite in your rotation.

this Recipe

With the perfect blend of sharp white cheddar and gooey mozzarella, this dish delivers gooey texture and bold flavor in every bite. You’ll love how simple it is to prepare yet feels special enough for family dinners or casual entertaining.

Why You’ll Love This Recipe

• Rich and creamy with a perfect blend of white cheddar and mozzarella cheeses.
• Comforting baked pasta that’s easy to make any night of the week.
• Uses pantry staples and simple ingredients you likely already have.
• Versatile: easy to customize with your favorite herbs or add-ins like cooked chicken or veggies.
• Great for leftovers and reheats beautifully the next day.

Ingredients

Gather these simple ingredients to create your own cheesy pasta bake masterpiece. The balance of cheeses and seasonings brings out that irresistible cozy flavor.

• 12 ounces elbow macaroni or penne pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 2 cups shredded white cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil or melted butter (for breadcrumbs)
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 480 per serving

How to Make Cheesy White Cheddar Mozzarella Pasta Bake: Perfect for Cozy Nights!

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the pasta in a large pot of salted boiling water until just al dente, about 7-8 minutes. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes until it forms a smooth paste and starts to bubble (this is your roux).
4. Slowly pour in the warmed milk while whisking to avoid lumps. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
5. Stir in the white cheddar, 1 cup mozzarella, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until melted and smooth. Taste and adjust seasonings as needed.
6. Combine the cooked pasta and cheese sauce in a large bowl, stirring gently to coat all the noodles evenly. Transfer the mixture to the prepared baking dish and spread evenly.
7. In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Sprinkle evenly over the pasta, then top with the remaining 1/2 cup mozzarella cheese.
8. Bake uncovered for 20-25 minutes until the top is golden brown and bubbly. Let cool for 5 minutes to set before serving.
9. Garnish with fresh chopped parsley and enjoy your cozy cheesy pasta bake!

Tips for the Best Results

• Don’t overcook the pasta since it will continue cooking in the oven; slightly undercooked is best.
• Use whole milk for a richer sauce, but 2% milk works fine too if needed.
• For extra flavor, sprinkle a little freshly grated Parmesan into the cheese sauce.
• Try adding cooked veggies like spinach, mushrooms, or roasted red peppers for variety.
• Let the bake rest a few minutes before serving to thicken up and make slicing easier.

Storage and Reheating

Store leftover cheesy pasta bake in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers and keep for up to 2 months.

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes covered with foil, or microwave individual servings until hot, stirring halfway through for even heating.

Frequently Asked Questions

Can I use other types of pasta for this bake?

Yes, you can use other short pasta shapes like rotini, rigatoni, or shells. Just be sure to cook them al dente so they hold up well during baking.

What’s the difference between white cheddar and regular cheddar?

White cheddar is simply cheddar cheese made without the addition of coloring agents like annatto. Flavor-wise, they’re very similar, but white cheddar offers a milder, creamier taste that works beautifully in this bake.

Can I make this recipe ahead of time?

Absolutely! You can assemble the pasta bake a day ahead, cover it, and refrigerate. When ready, bake it as directed, adding a few extra minutes if baking from cold.

Is it possible to make this recipe gluten-free?

Yes, substitute regular pasta with your favorite gluten-free pasta and use gluten-free flour for the roux. Also, choose gluten-free breadcrumbs or omit them for topping.