Description
This Homemade Mac and Cheese Casserole is a creamy, cheesy delight featuring tender elbow macaroni smothered in a rich cheese sauce. Baked to perfection, it offers a gooey, golden top that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
- 12 oz elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1 cup half and half (or light cream)
- ½ tsp dry mustard powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 can condensed cheddar cheese soup (optional, 10.75 oz)
- 4 cups sharp cheddar cheese, divided
- ½ cup fresh Parmesan cheese
Instructions
- Preheat Oven: Heat oven to 425°F (220°C).
- Cook Macaroni: Boil macaroni until al dente. Drain and rinse with cold water.
- Make Sauce: Melt butter, then whisk in flour. Cook for 2 minutes. Gradually add milk and half and half, whisking until thickened. Stir in mustard powder, onion powder, salt, and pepper. Remove from heat and mix in Parmesan and 3 cups cheddar cheese. Add cheese soup if using.
- Combine and Bake: Mix sauce with macaroni and transfer to a greased 9×13-inch dish. Top with remaining cheddar cheese. Bake for 18-24 minutes until bubbly and golden.
Notes
- For Extra Creaminess: Add a splash of milk or cream if the casserole seems dry when reheating.
- Customize: Experiment with different cheeses or add cooked bacon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: Approximately 450 per serving
- Fat: 25g
- Carbohydrates: 45g
- Protein: 22g