Name: Creamy Macaroni and Cheese Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups elbow macaroni (uncooked); 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 1/2 cups sharp cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; Optional: 1/2 cup additional shredded cheddar for topping

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Who doesn’t love creamy, cheesy goodness? Creamy Macaroni and Cheese Casserole is the ultimate comfort food!

This dish is packed with rich cheese and tender pasta, all baked to perfection. It’s super creamy, warm, and cheesy, just the way macaroni and cheese should be.

It’s the perfect side dish for any meal or a stand-alone comfort food. Once you try it, you’ll want it at every family dinner!

Ready for cheesy bliss? Grab your ingredients and whip up this creamy casserole tonight – it’s so easy and delicious!

Why You’ll Love This Recipe

Comfort in Every Bite: Creamy, cheesy, and baked with a golden top—classic comfort food at its best.
Kid and Adult Friendly: The smooth sauce and mild flavors make it a favorite for all ages.
Simple Pantry Ingredients: No fancy ingredients here—just real food that’s easy to find.
Perfect Make-Ahead Option: Prepare it earlier and bake when ready to serve.
Freezer-Friendly: Great to freeze in portions for future meals.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 55 minutes

Servings:
This recipe makes about 6–8 servings, perfect for a small family dinner or as a side at a gathering.

Difficulty:
Easy enough for beginners. Just a few basic steps and simple ingredients.

Required Kitchen Tools

Large pot (for boiling pasta)
Medium saucepan (for making the cheese sauce)
Whisk
9×13 inch baking dish
Mixing spoon or silicone spatula
Measuring cups and spoons
Cheese grater (if shredding cheese from blocks)

Ingredients for Creamy Macaroni and Cheese Casserole

Here’s everything you’ll need to make this cheesy dish (exact amounts will be listed again in the recipe card below):

Elbow Macaroni: Holds the cheese sauce well and cooks quickly.
Unsalted Butter: Creates the base for the roux (sauce thickener).
All-Purpose Flour: Helps thicken the cheese sauce.
Whole Milk + Heavy Cream: Combines for a rich and creamy sauce texture.
Sharp Cheddar Cheese: Melts into a classic, bold cheese flavor.
Mozzarella Cheese: Adds creaminess and stretch.
Garlic Powder & Onion Powder: Gives subtle flavor without overpowering the cheese.
Salt & Black Pepper: Essential for seasoning.
Extra Shredded Cheddar (Optional): For topping before baking, to get that golden, bubbly finish.

Variations for Creamy Macaroni and Cheese Casserole

Add Protein: Stir in cooked, chopped bacon, shredded chicken, or diced ham before baking.
Try Other Cheeses: Mix in gouda, fontina, or Monterey Jack for different flavor combos.
Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce for heat.
Breadcrumb Topping: Sprinkle seasoned panko or crushed buttery crackers on top for extra crunch.
Sneak in Veggies: Stir in cooked broccoli, peas, or spinach for added nutrition.

How to Make Creamy Macaroni and Cheese Casserole

Step-by-Step Instructions

1. Boil the Macaroni

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente (usually 1–2 minutes less than the box recommends).
Drain and set aside.

2. Make the Roux (Butter + Flour)

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour.
Cook for 1–2 minutes, whisking constantly, until it turns golden and smells a bit nutty. This forms the base of your cheese sauce.

3. Add Milk and Cream

Slowly pour in the milk and heavy cream while whisking. This keeps the mixture smooth.
Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon (about 5–6 minutes).

4. Stir in the Cheese

Lower the heat. Add the shredded cheddar and mozzarella gradually, stirring until melted and smooth.
Add the garlic powder, onion powder, salt, and black pepper. Mix to combine.

5. Combine Pasta and Sauce

Add the drained macaroni to the cheese sauce. Stir gently until all the pasta is well coated in the creamy sauce.

6. Transfer to Baking Dish

Spoon the macaroni and cheese mixture into a lightly greased 9×13-inch baking dish.
If using, sprinkle extra shredded cheddar or breadcrumbs on top for a golden crust.

7. Bake

Preheat the oven to 350°F (175°C).
Bake uncovered for 25–30 minutes, or until the top is lightly golden and bubbly around the edges.

Serving and Decoration

How to Serve Creamy Macaroni and Cheese Casserole

This dish is versatile and works as both a main course or a side dish. Here are a few serving ideas:

Main Dish: Serve with a crisp green salad or steamed vegetables for balance.
Side Dish: Perfect alongside roasted chicken, BBQ ribs, or meatloaf.
Party-Ready: Scoop into small ramekins for individual portions at potlucks or gatherings.
Kid’s Plate: Pair with apple slices or carrot sticks for a kid-friendly meal.

If you want a little garnish, sprinkle chopped fresh parsley or chives on top before serving.

Storing Creamy Macaroni and Cheese

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave with a splash of milk to bring back the creaminess.
Freezer: Cool the casserole completely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until warmed through.

Tips and Tricks for Success

Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Don’t Overcook the Pasta: Slightly undercooking helps the noodles stay firm after baking.
Stir Constantly While Making the Sauce: This prevents lumps and helps create a smooth base.
Bake Just Until Bubbly: Overbaking can dry out the sauce.
Customize to Taste: Adjust seasoning as needed before combining the sauce with the pasta.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Carbohydrates	Protein	Sodium
1 cup	~390	21g	13g	34g	14g	440mg

Note: Nutrition may vary slightly based on cheese and cream brands used.

Creamy Macaroni and Cheese Casserole

Recipe by Shdhan moni ChakmaCourse: Dinner Ideas

Servings

6–8

servings

Prep time

minutes

Cooking time

minutes

Calories

~390

kcal

Ingredients

2 cups elbow macaroni (uncooked)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 1/2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional: 1/2 cup additional shredded cheddar for topping

Directions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Cook Pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni just until al dente. Drain and set aside.
Make the Roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and bubbling.
Add Milk and Cream
Slowly whisk in milk and heavy cream. Continue stirring until the mixture thickens, about 5–6 minutes.
Add Cheese and Seasonings
Lower heat. Stir in cheddar and mozzarella until melted. Add garlic powder, onion powder, salt, and pepper. Taste and adjust if needed.
Combine Pasta and Sauce
Add cooked macaroni to the cheese sauce. Stir to fully coat.
Assemble and Bake
Pour the cheesy macaroni into the prepared baking dish. Sprinkle extra cheese on top if desired.
Bake for 25–30 minutes, or until golden and bubbly around the edges.
Cool Slightly and Serve
Let rest for 5–10 minutes before serving.

Creamy Macaroni and Cheese FAQs

Can I make this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 extra minutes to the cooking time.

Can I freeze it?
Absolutely. Cool it first, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What can I use instead of heavy cream?
You can use more whole milk, but the texture will be slightly less rich. Half-and-half also works.

Can I use gluten-free pasta?
Yes, just be careful not to overcook it before baking—it tends to get soft quickly.

What other cheeses can I use?
Try mixing in Monterey Jack, Gruyère, or white cheddar for a twist.

Conclusion

This Creamy Macaroni and Cheese Casserole is all about simple comfort. The velvety sauce, tender pasta, and baked cheesy topping make it a timeless dish you’ll come back to often. It’s easy to make, easy to love, and easy to adapt. Whether it’s for a casual weeknight or a holiday spread, it fits right in.