Super Cream Cheese Casserole
Indulge in the ultimate comfort food with this rich and satisfying Super Cream Cheese Casserole recipe! Bursting with layers of creamy decadence, this cheesy casserole combines tangy cream cheese, smooth sour cream, and a blend of melted cheddar and mozzarella for the perfect gooey texture. A golden, crispy topping made with panko breadcrumbs and parmesan adds the ideal crunch to every bite. Featuring tender elbow macaroni coated in a velvety homemade cheese sauce, this dish is seasoned to perfection with hints of garlic and onion powder. Ready in under an hour, it’s an easy-to-make crowd-pleaser that’s perfect for weeknight dinners, potlucks, or family gatherings. Serve it warm and watch everyone come back for seconds!
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Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1.5 cups milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups elbow macaroni pasta (uncooked)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Let the mixture simmer and thicken for about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until completely melted and smooth. Add the sour cream, shredded cheddar cheese, shredded mozzarella, salt, black pepper, garlic powder, and onion powder. Stir until the cheeses are melted and the sauce is creamy.
Combine the cooked macaroni and the cheese sauce in a large mixing bowl. Stir until the pasta is evenly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and olive oil until combined. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and the casserole is bubbling around the edges.
Allow the casserole to rest for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 617 mg | 47% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 198 mg | 4% | |
*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.
