Directions
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish and set aside.
- Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 2 minutes, stirring constantly, to make a smooth roux.
- Slowly whisk in the milk and light cream. Add dry mustard powder, onion powder, and salt and pepper to taste. Continue stirring over medium heat until the sauce thickens, about 5–7 minutes.
- Remove the saucepan from heat and stir in parmesan cheese and 3 cups of sharp cheddar cheese until fully melted and smooth.
- If using, fold in the condensed cream of cheddar soup for extra creaminess.
- Combine the cooked macaroni with the cheese sauce, making sure all noodles are evenly coated.
- Pour the cheesy macaroni into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake for 18–24 minutes, until bubbly and the top is lightly golden. Do not overcook.
- Let the mac n cheese cool for 10–15 minutes before serving to allow it to set slightly.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
Add protein: Mix in cooked bacon, ham, or shredded chicken for a heartier dish.
Spicy twist: Add a pinch of cayenne pepper or chopped jalapeños to the cheese sauce for some heat.
Cheese variations: Swap cheddar with Gruyère, Fontina, or mozzarella for a different flavor profile.
Gluten-free: Use gluten-free macaroni and a gluten-free flour blend for the roux.
Serving Suggestions
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