Macaroni and Cheese Betty Crocker
Indulge in the ultimate comfort food with this classic Betty Crocker-inspired Macaroni and Cheese recipe—perfectly creamy, irresistibly cheesy, and topped with a golden, crunchy breadcrumb crust. Featuring a duo of sharp Cheddar and melty mozzarella, this baked mac and cheese delivers a rich, velvety sauce made from a simple roux that coats tender elbow macaroni in every bite. A Parmesan-breadcrumb topping adds a delightful layer of texture, making each spoonful irresistibly satisfying. With just 15 minutes of prep time and a quick bake, this hearty dish serves up homemade goodness for family dinners, potlucks, or cozy nights in. Discover the perfect balance of creamy and crispy with this timeless mac and cheese casserole!
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Recipe Information
Ingredients
- 8 oz Elbow macaroni
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2.5 cups Milk
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cups Shredded sharp Cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 serving Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish with non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden in color.
Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking the mixture, stirring frequently, until it thickens into a smooth sauce, about 5-7 minutes.
Stir in the salt and ground black pepper, then remove the saucepan from the heat.
Add the shredded Cheddar cheese and mozzarella cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until the pasta is evenly coated with the sauce.
Transfer the macaroni and cheese mixture to the prepared casserole dish, spreading it out into an even layer.
In a small bowl, mix the breadcrumbs with grated Parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy your homemade Macaroni and Cheese!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 6789 mg | 295% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 41.9 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3882 mg | 299% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
