Macaroni-Cheese In New Casserole
Creamy, cheesy macaroni baked to perfection with green peppers and a crispy cheese topping, ideal for family dinners or comfort food cravings.
Ingredients
Instructions
- Cook macaroni in boiling, salted water until tender.
- Drain and rinse.
- Melt butter in a saucepan.
- Saute green pepper lightly in butter.
- Add flour, stir well, and add milk.
- Continue stirring until sauce is smooth and thickened.
- Add salt, pepper, 2 cups Cheddar cheese, and Parmesan cheese.
- Cook and stir until cheese is melted.
- Combine with cooked macaroni in a 2-quart casserole dish.
- Top with 1 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese.
- Bake in a 350°F oven until bubbly.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also swap out the green pepper for sautéed mushrooms or spinach for added flavor. If you're short on time, pre-shredded cheese will work, but freshly grated cheese melts better. You can even add in some cooked bacon or ham for a meaty twist.
Serving Suggestions
Serve this macaroni and cheese alongside a fresh salad or roasted vegetables for a balanced meal. It pairs beautifully with Butterbarn Rolls for a comforting dinner. For a fun twist, try adding jalapeños for heat or serve with a side of BBQ chicken for a hearty feast.
Storage & Reheating
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in short intervals until warmed through. Alternatively, reheat in the oven at 350°F until bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni-Cheese In New Casserole contains roughly 837 calories, with 8g protein, 13g carbohydrates, and 84g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1349mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for the cheeses in this recipe?
You can use a mix of cheeses such as Monterey Jack, Gouda, or even a spicy pepper jack for a kick. Just ensure that you have at least 2 cups of cheese for the right consistency and flavor.
How can I make this recipe gluten-free?
To make this macaroni and cheese gluten-free, substitute regular elbow macaroni with gluten-free pasta and use a gluten-free all-purpose flour for the roux. This way, you can enjoy the same creamy dish without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).