Baked Macaroni Casserole Recipe with Real Cheese

Macaroni Casserole uses real food ingredients to make a healthier, tastier version of macaroni and cheese we prefer over the box any day.

Jump to Recipe

I’m sure most of you, like me, grew up on that blue or yellow box of macaroni and cheese. And we loved it! We’ve started to be more picky about the foods we eat and avoid processed foods. Now that tastes horrible to me. Some of them don’t even have real cheese in there! Instead of a processed meal, try making Macaroni Casserole for the ultimate comfort food meal. 

I received the book 100 Days of Real Food a few years ago. I was thrilled to find a recipe for a macaroni casserole. My boys won’t eat boxed mac and cheese, but this has become a favorite recipe at our house! 

Since it’s based on whole foods, you are using real cheese and whole-wheat ingredients. I don’t think I would call this healthy, but it’s much better than the boxed ones you can buy at the grocery store.

The full meal takes only about 15 minutes to prepare, and 15 minutes to bake. The time is perfect for a quick weeknight meal that the whole family will enjoy. And if you don’t eat the easy macaroni casserole all at that time, it can be saved and reheated the next day. 

Serving Suggestions & Tips

• Try making your mac and cheese with different cheeses such as Monterey Jack cheese, pepper jack cheese, or Colby jack cheese. 
• Add seasonings to your creamy macaroni like Italian seasoning and garlic powder. 
• You can add protein to the real mac and cheese by mixing in browned ground beef or ground turkey. 
• Take the extra step to make it more healthy by adding chopped bell pepper, broccoli, sun-dried tomatoes, green beans, green peas, or baby carrots. 

Macaroni Casserole Step by Step

Ingredients

• 2 tbsp butter
• 1/4 cup onion (diced)
• 2 cloves garlic (minced)
• 2 tbsp whole-wheat flour
• 2 cups whole milk
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup sour cream
• 2 1/2 cups sharp cheddar cheese (grated)
• 1 1/2 cups elbow macaroni noodles (cooked to al dente)
• 1/3 cup whole-wheat bread crumbs
• 1 tsp red pepper flakes

Preparation

Start by preheating the oven to 425F. Cook your macaroni noodles as directed. In a large saucepan, over medium heat, melt the butter.

Add the onion and cook for about 3-4 minutes until they are softened.

Add in the garlic and cook for another minute.

Sprinkle in the flour. Whisk continuously until it starts to brown.

Use a whisk to stir in the milk and bring it to a boil. Then lower the heat and let the milk simmer until it thickens. Stir occasionally to make sure the milk doesn’t stick to the bottom and burn.

Turn off the heat and whisk in the salt, pepper, sour cream, and cheddar cheese.

Pour the cooked noodles into the homemade creamy sauce and stir until they are coated with the milk and cheese mixture.

Pour everything into an 8×8 baking dish and coat it with the breadcrumbs.

Bake for about 15 minutes, or until the breadcrumbs start to brown and the cheese is bubbly. Sprinkle with crushed red pepper if desired.

Macaroni Casserole Leftovers

Storage: Leftover homemade macaroni casserole can be stored in an airtight container after cooling to room temperature in the refrigerator for 2-3 days. You can also cover the casserole dish with aluminum foil or plastic wrap and leave it in that for storage. 

Reheating: For the best results to reheat it is in a saucepan over medium heat until warmed through. If it’s dry, add a little bit of whole milk, heavy cream, or sour cream. 

Freezing: Because of the way this is made, with the creamy sauce with the noodles, I don’t suggest freezing the casserole because the noodles with absorb the sauce. 

Recipe

Macaroni Casserole

Macaroni Casserole uses real food ingredients to make a healthier, tastier version of macaroni and cheese we prefer over the box any day.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

cheese

|

noodles

|

pasta

Servings: 8 cups

5 from 9 votes

Ingredients

• 2 tbsp butter
• 1/4 cup onion (diced)
• 2 cloves garlic (minced)
• 2 tbsp whole-wheat flour
• 2 cups whole milk
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup sour cream
• 2 1/2 cups cheddar cheese (grated)
• 1 1/2 cups elbow macaroni noodles (cooked)
• 1/3 cup whole-wheat bread crumbs
• 1 tsp red pepper flakes

Recommended Equipment

• Saucepan – Medium
• Saucepan – Large
• Chef Knife
• Cutting Board
• Garlic Press
• Whisk – Nylon
• Box Grater
• Glass Baking Dish

Instructions

• Preheat oven to 425F
• Melt butter in a large saucepan over medium heat
• Add onion and cook for 3-4 minutes until soft
• Add garlic for another minute
• Sprinkle in flour and whisk continually until it browns
• Whisk in milk and bring to a boil
• Lower the heat and simmer until the milk thickens, stirring occasionally so it doesn’t burn
• Remove from heat and whisk in salt, pepper, sour cream, and cheese
• Add the noodles and add your add-in ingredient and stir until coated
• Transfer to an 8×8 baking dish
• Coat with breadcrumbs
• Bake for about 15 minutes until golden brown

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Macaroni Casserole

Amount Per Serving (1 cup)

Calories 299 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g60%

Cholesterol 58mg19%

Sodium 602mg25%

Potassium 179mg5%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 4g4%

Protein 13g26%

Vitamin A 705IU14%

Vitamin C 2mg2%

Calcium 343mg34%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Mac and Cheese Recipes

• Macaroni Casserole
• Instant Pot Mac and Cheese
• Crunchy Pasta with Broccoli
• Mac and Cheese Bites with Pumpkin
• Easy One-Pot Mac and Cheese
• Slow Cooker Mac and Cheese