Homemade Mac and Cheese Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
The Homemade Mac and Cheese Casserole uses elbow macaroni cooked al dente and tossed in a cheese sauce crafted by whisking butter and flour together then slowly adding milk and half and half with seasonings including dry mustard, onion powder, salt, and pepper. Sharp cheddar and Parmesan cheeses are melted into the sauce, optionally with condensed cheddar cheese soup, to add richness and depth.
After combining the cheesy sauce and pasta, the mixture is poured into a greased baking dish and topped with additional cheddar cheese. Baking at a high temperature produces a bubbly, golden crust while preserving a creamy interior. Letting the casserole cool slightly before serving helps it set for easier slicing.
This casserole can be prepared up to two days ahead and refrigerated, with the topping added just before baking. Under cooking the pasta slightly helps prevent over-softening during baking, and rinsing the cooked pasta stops further cooking to maintain firmness. Hand-shredded cheese is preferred to ensure better melting, and careful timing prevents the dish from drying out.
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 cheddar cheese divided, shredded sharp
- ½ cup Parmesan Cheese shredded
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
- Prepare the casserole up to two days ahead; refrigerate before baking and add topping just before cooking.
- Cook pasta to firm (al dente) and rinse to halt cooking, preserving texture in the bake.
- Use freshly shredded cheese for smoother melting; pre-shredded cheese contain additives that affect texture.
- Allow the casserole to rest after baking to thicken and set the sauce for clean servings.
- Avoid over-baking to maintain creaminess and prevent drying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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