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–+ servings

Mac and Cheese Casserole

Mac and cheese casserole cheese pull.
This mac and cheese casserole is pure comfort food! Elbow macaroni in a rich creamy cheese mixture baked until gooey and bubbly.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Author: Valentina Ablaev

Ingredients

  • 16 ounces uncooked elbow macaroni
  • 8 Tbsp unsalted butter
  • ¼ cups all-purpose flour
  • 2 ½ cups milk
  • 3/4 cup heavy whipping cream
  • 1 tsp dijon mustard
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • ½ tsp ground black pepper
  • ½ tsp ground onion
  • ½ tsp ground garlic
  • 6 cups shredded cheese see note
  • 1/2 sleeve crackers topping (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • Cook the macaroni in a pot of salted water to al dente according to package instructions. Once cooked, drain and run under cold water.
  • In a large saucepan, melt butter over medium heat. Whisk in flour and cook until the flour is incorporated. Cook for 1-2 minutes to cook off the flour flavor.
  • Turn the heat to low and add the milk, cream, mustard, and seasoning. Cook while stirring until the mixture thickens and there are no remaining flour clumps.
  • Remove from heat and stir in the shredded cheese.
  • Add macaroni to a 9x13-inch baking dish. Add the cheese sauce and stir to combine.
  • Top with crushed crackers.
  • Bake for 18 to 20 minutes or until bubbly. Do not overcook. You can broil for the last two minutes for the crackers to be extra crunchy.

Notes

  • Cheese: You can use your favorite cheese or a combination of cheeses. We recommend mild or sharp cheddar, havarti, gouda or gruyere. 
  • Shred the cheese: I can’t stress the importance of not using pre-shredded cheese. Pre-shredded cheese is coated in a starchy film that prevents the cheese sauce from being creamy and silky.  
  • Don’t burn your roux: When cooking down your roux, use a very low heat and stirring constantly. 
  • Add the cheese correctly: It is really important to take the pot off of the heat. Add the cheese one handful at a time and stir until there are no lumps. 
  • Storage. Store leftovers in an airtight container in the fridge for up to 3 days. 
  • Reheat. To warm up the casserole, simply warm up the mac and cheese in a pan. Add a little water and cover with a lid; the steam will help melt the cheese and make creamy pasta.
  • Freeze. We don’t recommend freezing this mac and cheese as the cheese sauce can separate.