Macaroni and cheese is the ultimate comfort food and this dish is so cheesy and buttery that you’ll be coming back for seconds and thirds! This dish is an easy vegetarian meal that most kids and adults swoon over! Stop buying the store-bought version and make this cheesy and buttery version instead. I find that the salt from the cheese is plenty, but if you desire, add some salt. If you like this, then you’ll love my Easy Mac N’ Cheese Cups, Broccoli Cheese Casserole, and Broccoli Cheese Cups recipes!
I love this ooey gooey dish and it contains a whopping 12 servings, making it the perfect party dish or dinner for a large group of people! It’s easily reheated in the microwave for a few minutes and can be chilled in an airtight container in the refrigerator for up to five days. This makes a wonderful side dish at Thanksgiving and Christmas parties.
My daughter’s favorite meal is mac and cheese and I feel a lot better knowing that I can make this version, or another similar version, without using the chemical-laden Kraft Macaroni and Cheese in the box at the grocery store. This recipe contains all fresh ingredients and is so savory and delicious!
My mouthwatering macaroni and cheese casserole contains elbow macaroni, cheddar cheese soup, evaporated milk, butter, freshly cracked black pepper, mild cheddar cheese, medium cheddar cheese, mozzarella and breadcrumbs, and is done in just 40 minutes! Once you make your own mac and cheese, I promise you will never want to buy store-bought macaroni and cheese again!
Ingredients in Macaroni and Cheese Casserole
Elbow macaroni. Elbow macaroni make up the “macaroni” in the Macaroni and Cheese Casserole.
Cheddar cheese soup. Two cans of cheddar cheese soup give this dish a cheesy texture.
Evaporated milk. Two cans of evaporated milk provide a creamy and milky flavor.
Butter. One stick of unsalted or salted butter gives the dish a buttery taste.
Pepper. Freshly cracked black pepper tastes the best although regular black pepper will suffice.
Cheddar cheese. Use mild and medium cheddar cheeses in this recipe and avoid using low-fat and pre-shredded cheeses. Pre-shredded cheeses don’t taste fresh and contain additives to keep the cheese from clumping together.
Mozzarella. Freshly grated mozzarella cheese really elevates this dish to a new level!
Breadcrumbs. Breadcrumbs give it a crunch and taste so flavorful.
How to Make the Best Macaroni and Cheese Casserole
STEP 1: Preheat your oven to 350° F/175° C. Coat a casserole dish with non-stick cooking spray.
STEP 2: Cook the macaroni according to package directions, to al dente. You don’t want to cook it past al dente because it will become too mushy and soft and will absorb some of the cheese liquid while baking in the oven.
STEP 3: In a large microwavable bowl, combine the soup, evaporated milk, butter, and pepper. Cover the bowl with plastic wrap, leaving a small vent, and cook for 6 minutes, until the butter is melted, and the mixture is warm to hot.
STEP 4: Add the microwaved soup mixture to the cooked macaroni and mix well to incorporate.
STEP 5: Add the grated cheeses and stir until combined and melted. Add pepper to taste.
STEP 6: Pour mixture into the prepared dish, spreading the breadcrumbs evenly over the top. Bake for 45 minutes—until the cheese bubbles and the center is heated through.
STEP 7: If you make this recipe, don’t forget to leave a rating and comment!
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Final Thoughts
Finally, if you make this Macaroni and Cheese Casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Macaroni and Cheese Casserole
Equipment
Ingredients
- 1 lb. elbow macaroni
- 2 (10.75 oz. cans) cheddar cheese soup
- 2 (12 oz. cans) evaporated milk
- ½ c butter
- 1 tsp pepper freshly cracked
- 2 c mild cheddar cheese freshly grated
- 2 c medium cheddar cheese freshly grated
- 2 c mozzarella freshly grated
- ½ c breadcrumbs
Instructions
- Preheat your oven to 350° F. Coat a casserole dish with non-stick cooking spray.
- Cook the macaroni according to package directions, to al dente. You don’t want to cook it past al dente because it will become too mushy and soft and will absorb some of the cheese liquid while baking in the oven.
- In a large microwavable bowl, combine the soup, evaporated milk, butter, and pepper. Cover the bowl with plastic wrap, leaving a small vent, and cook for 6 minutes, until the butter is melted, and the mixture is warm to hot.
- Add the microwaved soup mixture to the cooked macaroni and mix well to incorporate.
- Add the grated cheeses and stir until combined and melted. Add pepper to taste.
- Pour mixture into the prepared dish, spreading the breadcrumbs evenly over the top. Bake for 45 minutes—until the cheese bubbles and the center is heated through.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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