Creamy Mac and Cheese Casserole
Casserole is perfect for all occasions. With thick and creamy cheese sauce, and a topping made of...you guessed it--cheese, it is sure to be a hit.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Dish
Cuisine: American
Keyword: creamy mac and cheese casserole, creamy mac and cheese casserole recipe
Servings: 4 people
Calories: 1418kcal
Author: Rachael
- 12 oz dry elbow macaroni
- 6 Tbs butter divided
- 1/4 cup flour
- 1 cups milk
- 1 1/2 cups light cream
- 1 Tbs dijon mustard
- 1 tsp onion powder
- salt & pepper to taste
- 3 cups freshly shredded sharp cheddar
- 2 cups freshly shredded white cheddar
- 1/2 cup fresh parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni 1-2 minutes less than package directions indicate, so soft but not mushy. Drain and run under cold water.
Melt 4 Tbs butter over medium heat in a large saucepan.
Once butter is melted, whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard and onion powder. Cook over medium heat while stirring until thickened.
Remove from heat and stir in remaining butter, parmesan cheese, 2 cups sharp cheddar cheese, and 2 cups white cheddar cheese until melted.
Taste, and add salt and pepper to preference.
Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining sharp cheddar cheese.
Bake 18-20 minutes or until bubbly. Be careful to not overcook, you want it to be a little runny, it will thicken as it cools.
Cool 10 minutes before serving to let it thicken.
Calories: 1418kcal | Carbohydrates: 77g | Protein: 55g | Fat: 98g | Saturated Fat: 61g | Cholesterol: 308mg | Sodium: 1334mg | Potassium: 507mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3050IU | Vitamin C: 0.6mg | Calcium: 1320mg | Iron: 2.6mg