I believe I may have put this recipe in my column before but it’s worth repeating. I now make this Mac and Cheese casserole for almost every family gathering we have. My daughter is a vegetarian and I like to have meatless options available for her. Everyone enjoys this casserole, including me. I was never a homemade macaroni and cheese fan; finding it too rich. I think this recipe is just right. You, of course, can add more cheese if you like it “really cheesy”.
Homemade Mac and Cheese Casserole
• 12 oz dry macaroni (3 cups)
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup light cream
• 1/2 teaspoon dry mustard powder
• 1 teaspoon onion powder
• salt & pepper to taste
• 1 can condensed cream of cheddar soup
• 4 cups medium 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 onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup.
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.