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Mac and Cheese Casserole

A warm, cheesy casserole with a crunchy top and creamy inside, perfect for comforting weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni Use al dente pasta.
  • 4 cups shredded cheddar cheese Sharp cheddar recommended for more flavor.
  • 2 cups milk Use whole milk for a creamier texture.
  • 1 cup sour cream Plain Greek yogurt can be used as a substitute.
  • 1/4 cup butter Use unsalted butter for better control of salt.
  • 1/2 cup breadcrumbs For a crunchy topping.
Seasonings
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder Fresh garlic can enhance flavor.
  • 1 teaspoon onion powder

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the macaroni until al dente according to package directions, then drain and set aside.
  3. Melt the butter over medium heat in a large saucepan. Whisk in the milk and sour cream until smooth and glossy.
  4. Add the salt, pepper, garlic powder, and onion powder. Stir and taste, adjusting seasoning as needed.
Combining
  1. Fold the cooked macaroni into the sauce and stir in 3 cups of shredded cheddar until the sauce thickens and clings to the noodles.
  2. Transfer the mixture to a greased casserole dish, sprinkle the remaining cheddar evenly, and scatter the breadcrumbs on top.
Baking
  1. Bake for 25–30 minutes until the top is golden and bubbly.
  2. Let rest for a few minutes before serving to allow it to firm up.

Notes

For extra creaminess, stir in an additional 1/4 cup milk before baking. Store leftovers in an airtight container for up to 3–4 days in the fridge or freeze for up to 2 months.