Extra Creamy Macaroni & Cheese
September 18, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Side Dishes, Dairy, Cheese, Cheddar, Pasta, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Processed Cheese, Make it from scratch, Kid's Lunches, Macaroni more
"This is extra creamy, you can skip the oven baking and just serve from the pot. Prep time does not include cooking the macaroni"
- Serving Size: 1 (218.1 g)
- Calories 506.1
- Total Fat - 22.5 g
- Saturated Fat - 13.7 g
- Cholesterol - 64.8 mg
- Sodium - 687.8 mg
- Total Carbohydrate - 45.3 g
- Dietary Fiber - 1.7 g
- Sugars - 5.8 g
- Protein - 30.1 g
- Calcium - 792 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Cook the pasta in a pot of boiling salted water until only halfway cooked (the pasta will soften more in the oven) drain then rinse under very cold water, drain again; set aside.
Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
Add in flour and stir for 1 minute.
Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
Reduce heat to low and add in both cheeses; mix until melted and smooth.
Season with salt and black pepper to taste.
Mix in the cooked pasta. Transfer to baking dish. Sprinkle with Parmesan cheese.
Bake in a preheated 350 degrees F oven (bottom oven rack) for about 25-30 minutes or until hot an bubbly.
Tips & Variations
No special items needed.