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Welcome to your new favorite comfort food! This homemade mac and cheese casserole offers creamy, cheesy perfection in every bite. It is an easy, family-favorite recipe that comes together beautifully. Get ready to discover a special ingredient that makes this mac and cheese casserole truly unforgettable.
Why You’ll Love This Mac and Cheese Casserole
- Incredibly Creamy Texture: Achieve a smooth, rich sauce that coats every noodle, creating the ultimate comfort experience.
- Rich, Savory Cheese Flavor: A blend of cheeses melts into a satisfyingly deep and delicious taste. This truly elevates your homemade mac and cheese casserole.
- Simple, Straightforward Preparation: Our step-by-step guide makes this classic dish approachable for any home cook, even beginners.
- Perfectly Baked, Never Dry Pasta: The baking process creates a lovely crust while keeping the interior wonderfully moist and tender.
- A True Crowd-Pleasing Classic: This recipe is guaranteed to be a hit at family dinners, potlucks, or simply as a comforting meal for yourself.
Ingredients
To craft the perfect mac and cheese casserole, you will need these pantry staples and fresh items. Each ingredient plays a crucial role in developing that irresistible flavor and texture.
- 12 ounces elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 1 cup half and half (or light cream)
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 10.75 ounces condensed cheddar cheese soup (1 can, optional)
- 4 cups shredded sharp cheddar cheese (divided)
- ½ cup shredded Parmesan cheese
Notes & Substitutions
You have flexibility with pasta choices; elbow macaroni is classic, but medium shells or cavatappi also work well. Always cook your pasta just al dente, meaning it still has a slight bite, to prevent mushiness in the baked dish. We recommend sharp cheddar cheese for its robust flavor, but a mix of cheeses like Gruyere, Pepper Jack, or Colby Jack adds complexity. For the creamiest results, culinary experts explain that shredding your own cheese for optimal melting is often preferred over pre-shredded varieties. Always shred cheese from a block for the best melt and creamiest sauce. Half and half provides richness, but whole milk works too for a lighter sauce. The optional condensed cheddar soup is our special ingredient; it creates an extra-creamy, almost velvety texture in your mac and cheese casserole.
Equipment
Gathering your tools before you begin makes the cooking process smoother. You’ll need a few standard kitchen items to create this delicious dish.
- Large saucepan or Dutch oven
- Whisk
- Measuring cups and spoons
- Cheese grater (if not using pre-shredded)
- 9×13 inch baking dish
Instructions
Making this delicious mac and cheese casserole is simpler than you think. Follow these clear, numbered steps for a perfectly creamy and cheesy result every time.
Step 1: Prepare Pasta
Preheat your oven to 425°F (220°C). This ensures it is ready when your casserole is assembled. Cook the elbow macaroni according to the package directions, but aim for it to be just al dente. This means it should still have a slight firmness. Drain the cooked pasta thoroughly, then rinse it under cold water. To ensure perfectly cooked pasta and prevent clumping, many culinary experts recommend the benefits of rinsing pasta immediately after draining. Rinsing stops the cooking process and prevents the noodles from sticking together.
Step 2: Make the Roux
Melt the butter in a large saucepan or Dutch oven over medium heat. Once the butter is fully melted and shimmering, sprinkle in the all-purpose flour. Whisk the flour into the butter constantly for about 2 minutes. This creates a roux, which is essential for thickening your cheese sauce and removing any raw flour taste.
Step 3: Develop the Cheese Sauce Base
Slowly pour in the milk and half and half into the roux, whisking continuously to prevent lumps. Add the dry mustard powder and onion powder now; these enhance the cheese flavor. Season the sauce with ½ teaspoon of salt and ¼ teaspoon of black pepper, or adjust to your taste. Cook this mixture over medium heat, stirring frequently, until the sauce gently thickens. It should coat the back of a spoon.
Step 4: Incorporate the Cheeses
Remove the saucepan from the heat once your sauce has thickened nicely. Stir in the shredded Parmesan cheese and 3 cups of the shredded sharp cheddar cheese until they are completely melted and smooth. If you are using the optional condensed cheddar cheese soup, stir that in now for an extra creamy boost. Taste the sauce at this point and adjust seasonings with more salt or pepper if desired, ensuring the ultimate mac and cheese casserole flavor.
Step 5: Assemble and Top
Combine the rich, creamy cheese sauce with the drained macaroni noodles in the large saucepan. Stir everything gently until the pasta is evenly coated in the delicious sauce. Pour this entire mixture into your greased 9×13 inch baking dish. Evenly spread the remaining 1 cup of shredded sharp cheddar cheese over the top of the pasta. If desired, sprinkle your preferred breadcrumb topping over the cheese for a nice golden crust.
Step 6: Bake to Golden Perfection
Place the assembled mac and cheese casserole into your preheated oven. Bake it for 18 to 24 minutes, or until the sauce is bubbly around the edges and the cheese topping is beautifully golden brown. Be careful not to overcook the casserole, as this can make the pasta dry. Once baked, remove it from the oven and let it cool for 10 to 15 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve.
Pro Tips & Troubleshooting
Never overcook pasta initially; it continues cooking in the oven. Always salt your pasta water generously, like the sea, for maximum flavor absorption. Rinse pasta under cold water immediately after draining to stop the cooking process effectively. Shred cheese from a block yourself; pre-shredded cheese often contains anti-caking agents that hinder smooth melting. Ensure your sauce is thick enough to cling to the pasta before baking. Do not over-bake the casserole, as this can dry out the creamy sauce. Let the casserole rest before serving for 10-15 minutes to allow the sauce to set. Finally, add a pinch of nutmeg to your cheese sauce for an unexpected depth of flavor in your mac and cheese casserole.
Serving, Storage, & Variations
This delicious mac and cheese casserole is a complete meal, but it pairs wonderfully with a crisp green salad or your favorite protein like grilled chicken or ham. Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm portions on the stovetop over low heat or in the microwave. If your mac and cheese seems dry after refrigerating, add a splash of milk or cream when reheating to restore its creaminess.
Make Ahead: You can assemble the entire mac and cheese casserole up to 2 days in advance. Cover it tightly and refrigerate. Add a few extra minutes to the baking time if baking from cold.
Freezing: Freezing mac and cheese is possible, though it may slightly alter the texture upon reheating. Freeze individual portions or the whole casserole tightly wrapped for up to 2-3 months. Thaw in the refrigerator overnight before baking or reheating.
Breadcrumb Topping: For an easy breadcrumb topping, simply melt 2 tablespoons of butter and toss with ½ cup panko breadcrumbs. Sprinkle over the top before baking for extra crunch.
Flavor Boosts: Stir in cooked bacon bits, diced ham, or steamed vegetables like broccoli or peas before baking.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a subtle warmth.
Nutrition Information
Disclaimer: Nutrition values are estimates and can vary based on specific ingredients and preparation methods. These values are provided for informational purposes only and should not be considered medical advice.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 550 kcal |
| Total Fat | 35g |
| Saturated Fat | 20g |
| Cholesterol | 95mg |
| Sodium | 850mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 25g |
FAQ
Can I prepare this recipe in advance?
Yes, you can assemble the entire mac and cheese casserole up to two days ahead. Cover it tightly and store in the refrigerator until you are ready to bake.
What is the best way to reheat leftovers?
Gently reheat portions on the stovetop over low heat, adding a splash of milk or cream. You can also microwave individual servings until warmed through.
Can I freeze mac and cheese casserole?
While possible, freezing may slightly change the texture of the sauce and pasta. Freeze tightly wrapped for up to 2-3 months and thaw completely before reheating.
What kind of pasta works best for this?
Elbow macaroni is traditional, but medium shells, cavatappi, or even penne pasta also hold the creamy sauce wonderfully.
What is the purpose of the condensed cheddar soup?
The optional condensed cheddar soup adds an extra layer of velvety smoothness and rich cheddar flavor, making the sauce incredibly creamy.
Can I skip rinsing the macaroni?
It is highly recommended to rinse the macaroni with cold water after draining. This stops the cooking process and prevents the noodles from clumping together.
Why use block cheese instead of pre-shredded?
Block cheese melts much smoother because pre-shredded varieties often contain starches or cellulose to prevent sticking, which can result in a grainier sauce.
Conclusion
This homemade mac and cheese casserole is truly the ultimate comfort food, perfectly balancing creamy texture with rich, cheesy flavor. It is a delightfully easy recipe, designed to bring joy and simplicity to your kitchen. We encourage you to try this fantastic dish and make it a staple in your family meal rotation. Please leave a rating and share your comments below – we love hearing from you!
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