Homemade Mac and Cheese Casserole
This classic mac and cheese casserole is the epitome of comfort food, featuring a creamy, cheesy sauce and a crisp, golden topping. It’s perfect as a hearty side dish or a satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 12 ounces dry elbow macaroni
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 1 cup half and half
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ¼ cup butter
- 1 can condensed cheddar cheese soup (optional, 10.75 ounces)
- 4 cups sharp cheddar cheese, shredded
- ½ cup fresh Parmesan cheese, grated
Instructions
- Preheat your oven to 425°F (220°C).
- Cook the elbow macaroni in a large pot according to the package directions until al dente. Drain and rinse under cold water.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and cream. Add dry mustard powder, onion powder, and salt & pepper. Cook until the sauce thickens.
- Remove the saucepan from heat. Stir in 3 cups of shredded cheddar cheese and the grated Parmesan until melted. If using, mix in the cheddar cheese soup.
- Toss the cheese sauce with the cooked macaroni. Pour into a greased 9×13-inch baking dish. Top with remaining shredded cheddar cheese.
- Bake for 18-24 minutes until bubbly and golden brown. Avoid overcooking.
- Let the casserole cool for 10-15 minutes before serving.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg