Mac and Cheese Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
American
Mac and Cheese Casserole
Description
This Mac and Cheese Casserole starts with al dente elbow macaroni tossed in olive oil to prevent sticking. The complex cheese sauce is made by whisking butter and flour into a roux, then gradually incorporating milk, cream, and evaporated milk for creaminess. Cornstarch is added to stabilize the sauce along with seasonings including garlic powder, onion powder, thyme, paprika, mustard powder, and red pepper flakes to add subtle flavor layers.
Cream cheese and sour cream enrich the sauce further, and cheddar and mozzarella cheeses provide a melty, sharp base. The mixture is combined with the pasta, spread into a baking dish, and topped with extra cheese and a buttery cracker crumb topping that crisps in the oven.
The casserole is baked uncovered until bubbly and golden brown on top, creating a contrast between the creamy interior and the crunchy topping. The recipe notes suggest high-quality cheeses and precise pasta cooking for the best texture, plus hints on adjusting thickness and preventing overbrowning.
Ingredients
- 1 pound elbow macaroni cooked per box directions, aim for al dente
- 1 tablespoon olive oil
Cheese Sauce:
- 4 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy whipping cream or light cream
- 1 can evaporated milk 14 oz
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme optional, ground
- 1 teaspoon paprika optional
- 1 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup sour cream
- 4 oz. cream cheese cubed and at room temperature
- 3 cups cheddar cheese freshly grated or buy pre-shredded
- 1 cup mozzarella cheese freshly grated or buy pre-shredded
Buttery Cracker Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 6 tablespoons unsalted butter melted
Other Toppings:
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 10 Bacon cooked, slices
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9x13 baking dish with butter or with non-stick cooking spray. Set aside.
- Cook pasta according to the box directions, aiming for al dente. Drain, mix with olive oil, and set aside.
Cheese Sauce:
- Place a large saucepan over medium heat, and once it's hot, add the butter. Stir and melt the butter, being careful not to burn it.
- Add the flour and whisk until thoroughly combined with the melted butter.
- While still whisking, gradually add the milk, stirring to combine. Take your time, and don't rush through this step.
- In a small bowl, whisk cream and cornstarch until fully combined and the cornstarch is fully dissolved. Add the mixture to the pan and stir to combine.
- Add the evaporated milk and stir to combine. Add onion powder, garlic powder, ground thyme, paprika, mustard, red pepper flakes, and salt.
- Stir over medium heat, bring the mixture to a boil, and let it simmer for about 2 minutes.
- Stir in sour cream and cream cheese until thoroughly combined. If the sauce is too thick, add more milk or some chicken broth. Taste and adjust for salt and pepper.
- Reduce heat to low and add 3 cups of cheddar cheese and 1 cup of freshly grated or pre-shredded mozzarella cheese. Stir to combine until the cheese is fully melted.
- Remove the pan from heat and add the cooked elbows macaroni. Stir to combine.
- Transfer the mixture to the prepared casserole dish.
Buttery Cracker Topping:
- In a medium bowl combine cracker crumbs with melted butter and stir using a fork until fully combined.
Other Toppings:
- Level the top with a spatula and sprinkle 1 cup of mozzarella cheese and 1 cup of cheddar cheese evenly over the surface of the casserole.
- Sprinkle the Buttery Cracker Topping evenly over the surface and top with chopped cooked bacon, if using.
Bake:
- Bake the casserole uncovered in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
- Remove from oven and let it rest for 15 minutes before serving.
- Serve topped with extra bacon and, if desired, chopped parsley.
Notes
- Use high quality cheddar cheese; mild cheddar suits children, while sharp cheddar adds depth for adults.
- Cook pasta al dente to prevent mushiness after baking; do not rinse pasta to help sauce cling better.
- Add cornstarch slurry if casserole is still runny after resting, then let it thicken further before serving.
- Bake uncovered for a golden crust; loosely cover with foil if the top browns too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 55mg | 18% |
| Sodium | 1094mg | 46% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 681mg | 68% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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