Macaroni & Cheese Casserole
Creamy, cheesy, and comforting, this baked mac and cheese recipe will become a family favorite. Tender elbow pasta enveloped in a velvety cheddar cheese sauce, topped with a crispy buttery cracker crust, and baked to golden perfection. Enjoy a deliciously satisfying dish that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 lb. elbow pasta
- ½ cup (4 ounces) unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon onion powder
- Salt & pepper, to taste
- 5 cups milk (whole or 2%)
- 4 cups (16 ounces) shredded cheddar cheese
- :
- 15 Ritz crackers, crushed
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions for al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
- Pour the mixture into a 9x13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.
- Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve.
Cook Time
30M
Prep Time
PT40M
Yield
6 to 8 servings
Nutrition
- Calories: 936 kcal
- Carbohydrate Content: 80 g
- Protein Content: 36 g
- Fat Content: 51 g
- Saturated Fat Content: 31 g
- Cholesterol Content: 145 mg
- Sodium Content: 649 mg
- Fiber Content: 2 g
- Sugar Content: 13 g
- Serving Size: 1 serving
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