PREP TIME: 20 MINS | COOK TIME: 25 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8
Homemade mac and cheese is the best! This simple recipe for homemade mac and cheese casserole guarantee tender noodles in a velvety sauce. Super comforting and perfect in every way!
Ingredients
¼ c. butter
12 oz. dry elbow macaroni
¼ c. flour
1 ½ c. milk
½ tsp dry mustard powder
1 tsp onion powder
1 c. light cream about 10-12% MF
1 can condensed cheddar cheese soup optional 10.75 oz.
½ c. fresh Parmesan cheese
4 c. sharp cheddar divided
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 until al dente. Drain when done and run the macaroni under cold water.
Step 3: In a large saucepan, melt the butter over medium heat. Once the butter has melted, stir in the flour and cook for about 2 minutes. Gradually stir in the milk, cream, mustard powder, onion powder, salt, and pepper. Continue to cook while stirring over medium heat until thickened.
Step 4: Take the pan off the heat, then add the Parmesan cheese and 3 cups of the cheddar cheese, stirring until melted. If using, add the soup.
Step 5: Add the cooked macaroni and toss to coat. Pour everything into a greased 9 x 13-inch pan and top with the rest of the cheese.
Step 6: Place in the preheated oven and bake the casserole for about 18 to 24 minutes or until bubbly. Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!
Notes:
Make sure to not over-cook the pasta. If needed, undercook the pasta by about a minute or two.
Do not forget to salt the pasta water.
I recommend using freshly shredded cheeses.
To thicken the sauce and let the casserole set, allow the casserole to rest first.
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 ½ c. milk
- ½ tsp dry mustard powder
- 1 tsp onion powder
- 1 c. light cream about 10-12% MF
- 1 can condensed cheddar cheese soup optional 10.75 oz.
- ½ c. fresh Parmesan cheese
- 4 c. sharp cheddar divided
- 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 until al dente. Drain when done and run the macaroni under cold water.
Step 3: In a large saucepan, melt the butter over medium heat. Once the butter has melted, stir in the flour and cook for about 2 minutes. Gradually stir in the milk, cream, mustard powder, onion powder, salt, and pepper. Continue to cook while stirring over medium heat until thickened.
Step 4: Take the pan off the heat, then add the Parmesan cheese and 3 cups of the cheddar cheese, stirring until melted. If using, add the soup.
Step 5: Add the cooked macaroni and toss to coat. Pour everything into a greased 9 x 13-inch pan and top with the rest of the cheese.
Step 6: Place in the preheated oven and bake the casserole for about 18 to 24 minutes or until bubbly. Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!
Notes
Make sure to not over-cook the pasta. If needed, undercook the pasta by about a minute or two. Do not forget to salt the pasta water. I recommend using freshly shredded cheeses. To thicken the sauce and let the casserole set, allow the casserole to rest first.
