Macaroni And Cheese Casserole
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A homemade macaroni and cheese casserole with a creamy cheese sauce and crunchy breadcrumb topping, baked until golden and bubbly.
Ingredients
- 29.6 ml flour
- 4.93 ml salt
- 2.46 ml dry mustard
- 1.23 ml pepper
- 355 ml milk
- 29.6 ml butter
- 237 ml sour cream
- 473 ml cheddar cheese
- 227 g elbow macaroni cooked 7 minutes and drained
- 118 ml breadcrumbs
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 599 mg
- Iron: 1.06 mg
- Magnesium: 40.7 mg
- Phosphorus: 419 mg
- Potassium: 284 mg
- Zinc: 2.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml flour
- 4.93 ml salt
- 2.46 ml dry mustard
- 1.23 ml pepper
- 355 ml milk
- 29.6 ml butter
- 237 ml sour cream
- 473 ml cheddar cheese
- 118 ml breadcrumbs
Prepare
- 227 g elbow macaroni, cooked 7 minutes and drained
Let's Cook
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Step 1.
In a saucepan, combine 2 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon dry mustard, and 1/4 teaspoon pepper. Whisk in 1 1/2 cups milk until smooth.
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Step 2.
Add 2 tablespoons butter to the saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat.
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Step 3.
Stir in 1 cup sour cream or plain yogurt until fully incorporated.
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Step 4.
Add 2 cups shredded cheddar cheese and 8 ounces elbow macaroni (cooked for 7 minutes and drained). Stir until the cheese is melted and the macaroni is evenly coated.
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Step 5.
Pour the mixture into a greased casserole dish. If using, sprinkle 1/2 cup breadcrumbs evenly over the top.
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Step 6.
Bake at 375°F for 25 minutes, or until the top is crunchy and golden brown. Let it rest for a few minutes before serving.