This Homemade Mac and Cheese Casserole is the ultimate comfort food, featuring a creamy, cheesy sauce and perfectly cooked elbow macaroni. Its baked to golden perfection, making it a favorite for family dinners and potlucks. This dish is rich, satisfying, and sure to be a hit with everyone at the table.
Ingredients:
- 12 ounces dry elbow macaroni
- cup butter
- cup all-purpose flour
- 1 cups milk
- 1 cup half and half or light cream
- teaspoon dry mustard powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1 can condensed cheddar cheese soup optional, 10.75 ounces
- 4 cups sharp cheddar cheese divided
- cup fresh parmesan cheese
Directions:
- Preheat oven to 425F.
- Cook macaroni al dente firm 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 for 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, and salt & pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in parmesan cheese and 3 cups of cheddar cheese until melted. Add soup if using.
- Toss the cheese sauce and macaroni noodles together. Pour into a greased 913 pan. Top with remaining cheese.
- Bake for 18-24 minutes or until bubbly. Do not overcook. Cool for 10-15 minutes before serving.
- Prep Time: 20 min Cooking Time: 25 min Total Time: 45 min Kcal: 450 approx. per serving Servings: 8