Description
This Creamy Macaroni and Cheese Casserole is the ultimate comfort food. A cheesy, creamy sauce envelops perfectly cooked pasta, topped with a crispy, golden breadcrumb crust. It’s the perfect dish for any occasion, and everyone will be asking for seconds!
Ingredients
Scale
- 1 lb elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 oz cream cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add flour and whisk to create a roux. Slowly add the milk while whisking until the mixture thickens, about 5-7 minutes. Stir in the cream cheese and shredded cheddar and mozzarella, then season with garlic powder, mustard powder, salt, and pepper.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce, mixing until well combined.
- Transfer to Casserole Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish and pour the macaroni and cheese mixture into the dish.
- Add Topping: Mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
- Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve: Garnish with chopped parsley if desired, and let rest for a few minutes before serving.