Description
This Southern Macaroni and Cheese Casserole is a rich, creamy, and comforting classic dish perfect for any family meal or gathering. It features tender elbow macaroni baked in a smooth, cheesy sauce made with sharp cheddar, creamy milk and cream, and topped with a crispy, golden crust of Parmesan cheese and Ritz crackers for extra texture and flavor.
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)
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup crushed Ritz crackers (optional)
Instructions
- Preheat and cook pasta: 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, about 7-8 minutes, then drain and set aside.
- Make roux and add milk and cream: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning. Slowly whisk in the whole milk and heavy cream, continuing to whisk until the mixture is smooth and starts to thicken, approximately 3-4 minutes.
- Add cheese and seasonings: Remove the saucepan from heat and stir in 2 1/2 cups of shredded sharp cheddar cheese until fully melted and smooth. Season the cheese sauce with salt, black pepper, and smoked paprika if using, mixing well to incorporate the flavors.
- Combine sauce and pasta: Pour the cheese sauce over the cooked macaroni and stir gently until all the pasta is evenly coated with the creamy cheese sauce.
- Assemble the casserole: Transfer the macaroni and cheese mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese, grated Parmesan cheese, and crushed Ritz crackers evenly over the top of the casserole for a crispy, cheesy crust.
- Bake and serve: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown. Remove from oven and let it cool for a few minutes before serving to allow the sauce to set slightly.
Notes
- You can substitute whole milk with 2% milk for a lighter version, but whole milk and heavy cream provide the best creaminess.
- Smoked paprika is optional but adds a subtle smoky flavor to the dish.
- Using sharp cheddar cheese provides a more pronounced flavor; mild cheddar can be used if preferred.
- For a gluten-free option, use gluten-free flour and gluten-free crackers or omit the topping.
- Make sure not to overcook the pasta in boiling water, as it will cook more during baking.
- Letting the casserole rest after baking helps it firm up so it slices nicely.
