Description
This Southern Macaroni and Cheese Casserole is a comforting, creamy baked pasta dish featuring elbow macaroni coated in a rich cheese sauce made from sharp cheddar, milk, and cream. Topped with Parmesan and optional crushed Ritz crackers for a crispy crust, this classic casserole is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup grated Parmesan cheese
Topping (Optional)
- 1/2 cup crushed Ritz crackers
Instructions
- Cook the Macaroni: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente according to package instructions, usually about 7-8 minutes. Drain the pasta and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will help thicken the sauce. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
- Add the Cheese: Remove the saucepan from heat and stir in 2 1/2 cups of the shredded sharp cheddar cheese until fully melted and the sauce is smooth. Season the sauce with salt, black pepper, and smoked paprika if using, mixing well to combine all flavors.
- Combine with Pasta: Pour the cheese sauce over the cooked macaroni, stirring gently to coat all the pasta evenly. Transfer this mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Top and Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the macaroni. Then add the grated Parmesan cheese, followed by the optional crushed Ritz crackers for a crisp topping. Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving to allow the cheese sauce to set slightly for easier serving and enhanced flavor.
Notes
- For extra creaminess, you can substitute half of the sharp cheddar with a mild cheddar or Monterey Jack.
- If you prefer a crustier topping, increase the amount of crushed Ritz crackers or add breadcrumbs mixed with melted butter.
- Smoked paprika is optional but adds a subtle smoky flavor that complements the cheese.
- Make sure not to overcook the pasta in boiling water as it will cook further in the oven.
- This casserole can be prepared in advance and refrigerated before baking; add 5-10 minutes to the baking time if baking from cold.
