HOMEMADE MACARONI AND CHEESE CASSEROLE

This homemade Macaroni and Cheese Casserole is a show stopper!

Not only is this creamy 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 from scratch sauce that once you try it, this is going to be the only baked macaroni & cheese dish you’ll ever need!
Hello, my name is Holly and I am addicted to Macaroni and Cheese.  It is literally my favorite thing to eat on the whole planet!

It doesn’t even have to be fancy, I love crock pot mac & cheese, stove top mac and cheese or even out of a little blue box.

Of all of the mac and cheese recipes, *this* little gem right here is like striking mac and cheese gold.

It is definitely the best macaroni and cheese casserole ever and always gets rave reviews! Take it from me, I definitely should know!

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!

INGREDIENTS:
  • 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

DIRECTIONS:
  1. Preheat oven to 425 degrees.
  2. Cook macaroni according to package directions. Drain and run under cold water.
  3. 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.
  4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
  5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
  6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
Recipe Source:spendwithpennies.com

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