Description
Creamy baked mac and cheese with spooky mozzarella ghosts. Fun, kid friendly, and perfect for Halloween. Golden, bubbly, and ready in under an hour.
Ingredients
1 lb elbow pasta
4 tbsp butter
4 tbsp flour
3 cups milk
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
Salt and pepper to taste
10–12 slices mozzarella
Sesame seeds or peppercorns for ghost eyes
Optional: extra shredded cheddar for topping
Optional: 1/2 cup breadcrumbs for topping
Butter for greasing baking dish
Instructions
1. Boil pasta in well salted water until al dente. Drain and set aside.
2. Melt butter in a saucepan over medium heat. Stir in flour and cook 2 minutes.
3. Gradually whisk in milk until smooth and thickened.
4. Remove from heat. Stir in cheddar and Parmesan until melted. Season with salt and pepper.
5. Add cooked pasta to the sauce and stir until fully coated.
6. Transfer to a buttered baking dish and smooth the surface.
7. Cut mozzarella slices into ghost shapes. Arrange on top and press in sesame seeds or peppercorns for eyes.
8. Optional: sprinkle extra cheddar or breadcrumbs over the open areas for added flavor and crunch.
9. Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
10. Rest 5 minutes, then serve warm, ensuring every portion includes a mozzarella ghost.
Notes
Avoid overcooking pasta to prevent mushiness.
Cut mozzarella after assembling so ghosts keep their shape.
Reheat gently with a splash of milk to restore creaminess.
Assemble ahead, refrigerate, then bake before serving.
Freeze unbaked. Thaw overnight in the fridge, then bake.
Storage: refrigerate leftovers up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Halloween Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6
- Sodium: 780
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 22
- Cholesterol: 75