The ultimate twist on classic mac & cheese casserole

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When it comes to comfort food, nothing comes close to mac and cheese! This modernized take on the beloved side dish takes ordinary mac and cheese and brings it to the next level. Tender elbow macaroni pasta combines with two types of cheese and bakes in cream of cheddar soup for the ultimate cheesy flavor. Other styles of short-cut pasta also would work well in the dish, such as shells or rigatoni.
This recipe begins by making a traditional macaroni and cheese dish, but you'll transfer the pasta to a baking dish before it cooks in the oven until the top bubbles golden brown. It's a delicious side dish to serve at any gathering, particularly kids' birthday parties and outdoor picnics. Make more than you think you'll need because this casserole always goes fast.
Cooktop Cove
Mac & Cheese Casserole
20 minutes
25 to 35 minutes
45 to 65 minutes
12 ounces dried elbow macaroni pasta
1/4 cup unsalted butter, room temperature
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup light cream
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
1 can (10.75 ounces) condensed cream of cheddar soup
4 cups shredded cheddar cheese, divided
1/2 cup shredded Parmesan cheese
Kosher salt and fresh ground black pepper
Heat the oven to 425 F. Spray a deep baking dish with non-stick cooking spray, and set aside.
Cook macaroni pasta in salted, boiling water according to package instructions for "al dente," about 8 minutes.
Drain pasta and rinse under cold water to stop the cooking process. Drain again and set aside.
Heat a large saucepan over medium-high heat.
Add butter and melt. Add flour, and combine to form a roux. Cook until the roux is light brown in color, about 2 minutes.
Slowly whisk in the milk, cream, dry mustard, onion powder, salt, and pepper (to taste), until fully combined.
Cook over medium heat until thickened, about 4 to 6 minutes.
Turn heat to low and add cheddar soup, Parmesan cheese, and 3 cups of cheddar cheese.
Stir together until the cheese is melted and the sauce is fully combined.
Add cooked macaroni to the saucepan and toss in the cheese sauce until fully coated.
Transfer the pasta into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese.
Place the baking dish in the oven and allow pasta to bake until golden brown on top and bubbling around the edges, about 20 to 25 minutes.
Remove the casserole from the oven and allow to cool for 5 to 10 minutes.
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