Mac and Cheese Casserole Recipe
Creamy, cheesy, and baked to perfection—this mac and cheese casserole is a comforting, family-favorite classic that’s quick to prepare and sure to satisfy.
Equipment
- - Large pot
- Whisk
- - 9x13” baking dish
- - Mixing spoons
- Measuring cups & spoons
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 shredded
- - 2 cups medium cheddar cheese shredded
- - 2 cups colby jack cheese shredded
- - 1 cup each of sharp medium, and colby jack (for topping)
- - Butter or spray for greasing dish
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add flour and spices. Whisk for 2 minutes to form roux.
- Slowly whisk in cream and milk. Cook until thickened (about 5 minutes).
- Lower heat and add shredded cheeses (2 cups each). Stir until smooth.
- Preheat oven to 375°F. Grease a 9x13" baking dish.
- Layer half the pasta, half the sauce, then repeat with remaining pasta and sauce.
- Top with 1 cup of each cheese.
- Bake for 15–18 minutes until bubbly and golden.
- Let rest 5 minutes before serving.
Notes
- For spicier flavor, increase cayenne or add hot sauce.
- Best enjoyed fresh but reheats well.
- Freshly shredded cheese works best for smooth melting.
- Best enjoyed fresh but reheats well.
- Freshly shredded cheese works best for smooth melting.