My Favorite Macaroni and Cheese Casserole
My Favorite Macaroni and Cheese Casserole is baked to perfection in the oven, easy to make, and a family favorite!
An Engaging Introduction
It’s almost a rite of passage for Americans to fall in love with macaroni and cheese at some point in their lives, and I’m no exception. Growing up, my mother would make a creamy homemade mac and cheese that had a silky smooth sauce enveloping perfectly cooked macaroni. It was my brother’s favorite, so it became a Sunday tradition in our household.
As a teenager, I discovered the convenience of the boxed version. The magic of mixing the powdery cheese with milk to create a quick after-school snack was a lifesaver for three busy kids. But when I had children of my own, the constant demand for macaroni and cheese left me feeling a bit over it.
Then, a few years ago, I began to miss it. I craved a grown-up version that was cheesy, stringy, and baked to perfection—a far cry from the boxed stuff, yet still appealing to my kids. That’s how my Baked Macaroni and Cheese Casserole was born.
Why You’ll Love This Recipe
This casserole is the perfect blend of nostalgia and comfort. It’s not just another mac and cheese; it’s a dish that brings people together. You’ll love its creamy texture, rich flavor, and the satisfying cheese pull with every bite. Plus, it’s easy to make and sure to be a hit with family and friends.
Kitchen Equipment You’ll Need
- Large pot
- Colander
- Mixing bowl
- Whisk
- Baking dish
- Oven
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, continuing to whisk until the mixture thickens and comes to a simmer.
- Reduce the heat to low and add the cheddar and mozzarella cheeses, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Transfer the macaroni and cheese to a baking dish. Sprinkle with breadcrumbs if using.
- Bake in the preheated oven for 20-25 minutes until golden and bubbly.
- Let cool slightly before serving.
Tips for Success
For best results, use freshly grated cheese as it melts more smoothly than pre-shredded cheese. Be sure not to overcook the macaroni; it should be al dente as it will continue cooking in the oven.
Additional Tips and Variations
Feel free to add mix-ins like cooked bacon, sautéed onions, or broccoli for a twist. You can also experiment with different cheeses such as Gouda or Gruyere for a unique flavor.
Nutritional Highlights (Per Serving)
Calories: 450 | Protein: 15g | Carbohydrates: 45g | Fat: 22g
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time? Yes, you can prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Can I freeze leftovers? Absolutely! Once cooled, portion into airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
I hope you enjoy making and savoring this Baked Macaroni and Cheese Casserole as much as my family does. It’s a comforting dish that’s perfect for any occasion. Don’t forget to share your experience and any fun variations you try in the comments below!
