Mac and Cheese Casserole
Creamy, cheesy, and baked to golden perfection, this mac and cheese casserole is the ultimate comfort dish for family meals or gatherings.
Equipment
- - Large pot
- Whisk
- - Baking dish (9x13 inch)
- Cheese grater
Ingredients
- - 1 lb elbow macaroni
- - 5 tbsp unsalted butter
- - 5 tbsp all-purpose flour
- - 1½ tsp ground mustard
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 tsp black pepper
- - ½ tsp cayenne pepper optional
- - 1 tsp salt
- - 3 cups heavy cream
- - 2 cups whole milk
- - 2 cups sharp cheddar cheese grated
- - 2 cups medium cheddar cheese grated
- - 2 cups Colby Jack cheese grated
- - 1 cup sharp cheddar for topping
- - 1 cup medium cheddar for topping
- - 1 cup Colby Jack for topping
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour to make a roux. Cook 2 minutes.
- Stir in mustard, garlic powder, onion powder, pepper, cayenne, and salt.
- Slowly whisk in heavy cream and milk. Cook until thickened, about 5 minutes.
- Add in all grated cheeses (except toppings). Stir until melted and smooth.
- Mix cheese sauce with pasta until fully coated.
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Layer half of the mac and cheese in the dish. Sprinkle with some topping cheese.
- Add remaining mac and cheese and top with remaining cheese.
- Bake uncovered for 15–20 minutes or until bubbly and golden. Let rest 5 minutes before serving.
Notes
- Grate your own cheese for best texture.
- Add a crunchy topping like breadcrumbs if desired.
- Can be made ahead and baked later.
- Add a crunchy topping like breadcrumbs if desired.
- Can be made ahead and baked later.