Making homemade macaroni and cheese (including this 5-star recipe) is surprisingly easy and quick!
This mac and cheese casserole starts with tender macaroni noodles that are slightly undercooked so they don’t get mushy when it’s baked.
ABOUT THIS MAC AND CHEESE SAUCE
The sauce for this easy homemade mac and cheese is a classic roux based cheese sauce. Roux sounds very fancy but truthfully it’s just butter and flour cooked and then milk added so don’t let it scare you away!
The results of creating a roux based sauce means your macaroni and cheese is going luscious and velvety smooth every single time. This allows the cheeses to melt in evenly and perfectly for this casserole.
To add to the creaminess of this dish, I combine a little bit of milk and a little bit of light cream (I use a cream that is about 10-12%MF or half and half).
Now, this recipe has a special ingredient that is a little bit unconventional but makes it extra yummy… AND it is optional.
The addition of the cheddar soup makes the sauce a little bit extra velvety and just adds a little something.
mac and cheese with Velveeta, I personally prefer to make it without! The addition of the cheddar cheese soup to this recipe is something you definitely should try! (You can find it at your local grocery store with the other condensed soups or online here).
If you don’t happen to have cheese soup on hand (or if you just don’t want to use it), this baked mac and cheese recipe is still ridiculously great without.I choose not to top this baked macaroni casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some!
HOW TO MAKE A BREAD CRUMB TOPPING FOR MAC & CHEESE
Combine the following and sprinkle over your casserole before baking.
- 3/4 cup bread crumbs (Panko Bread Crumbs are best)
- 3 tablespoons melted butter
- 1 cup sharp cheddar cheese
- 1 tablespoon parsley (optional)
This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe. You want it creamy and rich, over-baking will cause it to dry out.
I find that 20 minutes was perfect in my oven… note that the recipe will thicken slightly while standing.
HOMEMADE MACARONI AND CHEESE CASSEROLE
This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious! This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the only macaroni & cheese you make!
- 12 oz dry macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup light cream (about 10-12% MF)
- 1/2 teaspoon dry mustard powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 1 can condensed cream of cheddar soup (optional) 10.75oz
- 4 cups sharp cheddar , divided
- 1/2 cup fresh parmesan cheese
- Preheat oven to 425 degrees.
- Cook macaroni according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size:- Amount Per Serving:
- Calories: 472 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)