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Mac and cheese casserole on a white plate
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4.5 from 4 votes

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 mins
Cook Time40 mins
Total Time55 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