I got the basis for this recipe from Spending With Pennies, a great blog for recipes!
https://www.spendwithpennies.com/creamy-macaroni-and-cheese-casserole/
Tweak the cheese to change up the flavor. This is also AMAZING with bacon!
Ingredients
- 1 box dry elbow macaroni
- ¼ cup butter
- ¼ cup flour
- 1 ½ cups milk
- 1 cup light cream about 10-12% MF (I’ve used half and half)
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 1 can condensed cheddar cheese soup, 10.75 ounces
- 3 cups sharp cheddar, shredded
- 1 cup shredded cheddar cheese for topping
- crushed Ritz crackers for topping
Instructions
- Preheat oven to 425°F.
- Cook macaroni al dente (firm) 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 milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in can of soup and 3 cups cheddar cheese until melted. (We’ve changed up the cheeses a few times, including using smoked gouda for a great flavor! I just always make sure it adds up to 3 cups.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese and crushed crackers.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.