Homemade Mac and Cheese Casserole
User Reviews
5.0
3,798 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
8
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Calories
539 kcal
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Course
Main Course, Dinner
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Cuisine
American
Homemade Mac and Cheese Casserole
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This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce make the perfectly irresistible dish!!
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Ingredients
- 12 ounces elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 1 cup half and half or light cream
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 10.75 ounces condensed cheddar cheese soup 1 can, optional
- 4 cups shredded sharp cheddar cheese divided
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Cook macaroni al dente according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in Parmesan cheese and 3 cups cheddar cheese until melted. Add soup if using. Taste and season with additional salt and pepper if desired.
- Toss cheese sauce and macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining 1 cup cheese.
- Bake 18 to 24 minutes or until bubbly. Do not over cook. Cool 10 to 15 minutes before serving.
Notes
- How to Prepare Ahead of Time
- This Mac and Cheese recipe can be prepared 2 days ahead of time and refrigerated before serving. Reserve the cheese for topping in a separate container. Remove the baking dish from the fridge at least 30 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil, stir, and add some warm milk if needed to ensure it is creamy. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned.
- Cook pasta al dente (firm) so it doesn't overcook in the oven. I usually undercook by about 1-2 minutes
- Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking.
- Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts.
- Rest before serving this will thicken the sauce and allow the casserole to set.
- Watch the timer Most importantly of all... do not over-bake this recipe.
Nutrition Information
Show Details
Calories
539
(27%)
Carbohydrates
39g
(13%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
529mg
(22%)
Potassium
246mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1031IU
(21%)
Vitamin C
1mg
(1%)
Calcium
560mg
(56%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539 | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 529mg | 22% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1031IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 560mg | 56% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3,798 reviews
Excellent
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