PREP TIME: 20 MINS | COOK TIME: 25 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8
Irresistible and very delicious! This homemade mac and cheese casserole is the best mac&cheese you’ll ever make. Rich, creamy, and velvety – I am pretty sure everyone will be begging for more! This mac&cheese is a guarantee to turn out extraordinary even with only a few simple ingredients. If you are obsessed with mac&cheese like us, you have to give this recipe a go very soon!
Ingredients
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¼ c. butter
12 oz. dry elbow macaroni
¼ c. flour
1 can condensed cheddar cheese soup optional 10.75 oz.
1 c. light cream about 10-12% MF
1 ½ c. milk
½ tsp dry mustard powder
½ c. fresh Parmesan cheese
4 c. sharp cheddar divided
1 tsp onion powder
salt & pepper to taste
How to make Homemade Mac and Cheese Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Following the package directions, cook the macaroni in a large pot of salted boiling water until al dente. Drain when done and rinse under cold water.
Step 3: In a large saucepan, melt the butter over medium heat. To the melted butter, whisk in the flour and cook for about 2 minutes, stirring. Then, gradually stir in the milk, cream, mustard powder, onion powder, salt & pepper. Continue to cook over medium heat, stirring constantly until the mixture has thickened.
Step 4: Take off the heat and whisk in the Parmesan cheese and 3 cups cheddar cheese until melted. If using, add the soup.
Step 5: Toss the cheese sauce and macaroni noodles. Into a greased 9 x 13-inch pan, pour the mixture, and top with the rest of the cheese.
Step 6: Place in the preheated oven and bake for about 18 to 24 minutes or until the casserole is bubbly. Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes.
Step 7: Serve and enjoy!
NUTRITION FACTS:
Calories: 539, Carbohydrates: 39g, Protein: 24g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 529mg, Potassium: 246mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1031IU, Vitamin C: 1mg, Calcium: 560mg, Iron: 1mg
Ingredients
- ¼ c. butter
- 12 oz. dry elbow macaroni
- ¼ c. flour
- 1 can condensed cheddar cheese soup optional 10.75 oz.
- 1 c. light cream about 10-12% MF
- 1 ½ c. milk
- ½ tsp dry mustard powder
- ½ c. fresh Parmesan cheese
- 4 c. sharp cheddar divided
- 1 tsp onion powder
- salt & pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Following the package directions, cook the macaroni in a large pot of salted boiling water until al dente. Drain when done and rinse under cold water.
Step 3: In a large saucepan, melt the butter over medium heat. To the melted butter, whisk in the flour and cook for about 2 minutes, stirring. Then, gradually stir in the milk, cream, mustard powder, onion powder, salt & pepper. Continue to cook over medium heat, stirring constantly until the mixture has thickened.
Step 4: Take off the heat and whisk in the Parmesan cheese and 3 cups cheddar cheese until melted. If using, add the soup.
Step 5: Toss the cheese sauce and macaroni noodles. Into a greased 9 x 13-inch pan, pour the mixture, and top with the rest of the cheese.
Step 6: Place in the preheated oven and bake for about 18 to 24 minutes or until the casserole is bubbly. Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes.
Step 7: Serve and enjoy!
