Enjoy this easy Parmesan Mac & Cheese Casserole. Wonderfully creamy and rich in flavor due to the use of three different cheeses. This is a simple recipe for the ultimate comfort food. This casserole is so delicious. It is not for nothing that this is one of the most popular pasta recipes in America. My entire family loved the creamy texture and flavors, so try it yourself.
Delicious Easy Mac & Cheese Casserole with Parmesan Cheese
Pasta has been eaten since Roman times. From Italy, pasta with cheese quickly became popular throughout Europe. In the 14th century, people wrote about macaroni and cheese. Americans have also embraced Mac and Cheese since Thomas Jefferson served a macaroni pie at a state dinner in 1802.
When the Great Depression hit America in the early 1900s, macaroni and cheese became even more popular because this easy, simple recipe provided a source of comfort. And this creamy macaroni has since remained a valued part of the evening meal in America. And now, many variations and creative dishes have emerged, made by both chefs and home cooks.
Today I show you my twist on Mac N Cheese, with three different kinds of cheese, Emmentaler, Gouda cheese, and Parmesan cheese, that melts into a deliciously creamy, cheesy sauce. You're going to enjoy this.
The recipe is inspired by a recipe from Nigella Lawson's Christmas Cookbook.
What do you need for Homemade Macaroni and Cheese Recipe with Parmesan?
You require the following ingredients to prepare this Baked Creamy Parmesan Mac and Cheese. You can find the correct amounts in the recipe card at the bottom of the blog:
- Macaroni: Short pasta that is hollow. I prefer thin macaroni noodles for this casserole. You can also use large elbow macaroni; it will become more of a paste after baking.
- Butter and flour: The base of the roux. The flour flavor is removed by baking the flour in the melted unsalted butter. It causes the sauce to thicken.
- Dijon Mustard: This is light yellow, somewhat firmer in taste compared to yellow mustard. You also could use ¼ teaspoon of mustard powder.
- Milk: For making a creamy sauce. I used whole milk. You could also use heavy cream for even more creaminess.
- Condensed milk: Use the unsweetened variant. Condensed milk is cow's milk that has had some of the water removed. This results in an incredibly creamy, rich, thick milk, which is slightly sweet.
- Emmental cheese: This is a creamy, nutty, and slightly sweet cheese.
- Gouda cheese: A cheese with a full, creamy taste.
- Parmesan cheese: A delicious salty cheese from Italian cuisine that melts well. I always have a block of Parmesan in my fridge!
How to prepare Best Parmesan Mac N Cheese Recipe
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt butter in a pan (medium heat) and add all the flour at once. Keep stirring while you fry the flour for two minutes. Add the milk little by little while stirring with a whisk. Also, mix the mustard and condensed milk into the sauce. Let it get hot, but don't boil (at that point, you will see steam above the pan).
- Mix the three cheeses in a bowl, remove ¼th part from the bowl, and set it aside. Stir the rest of the cheeses and salt into the sauce until it dissolves. Turn off the fire.
- Spoon the cooked macaroni into the baking dish and pour the cheese sauce over the cooked pasta. Stir everything together with a spoon.
- Sprinkle the reserved cheese over the casserole and place it in the oven. Bake in a preheated oven at 465 °F (ca. 241 °C) for 20 minutes until golden brown.
Tips, Substitutions, and Variations
- Healthy: Add crispy cooked broccoli florets or spinach to the macaroni with sauce.
- Proteins: This casserole is vegetarian, but if you want extra meat, you can add fried bacon, diced ham, or smoked chicken. They're all delicious.
- Spicy: Add ¼ teaspoon of cayenne pepper for a spicy kick.
- Cheese: Instead of Emmentaler, Gouda, and Parmesan cheese, you can also use Mozzarella cheese, Gruyere, or White Cheddar cheese, for example. With a new mix, you get a unique taste.
- Creamy garlic: Add some garlic powder (about ½ teaspoon) to the sauce.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 3½ cups macaroni, uncooked
- ¾ stick butter, room temperature, unsalted
- ⅔ cup all-purpose flour
- 3 cups milk
- 1 teaspoon Dijon mustard
- 1½ cups condensed milk
- 1¼ cup Emmental cheese, grated
- 1¼ cup Gouda cheese, grated
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to
465 °F or 430 °F - Grease a baking dish with a bit of butter.
- Put a pan with plenty of water on the stove and bring to a boil.
- Cook until you get al dente noodles and drain them.3½ cups macaroni
- Melt butter in a second pan (do not let it brown).¾ stick butter
- Add all the flour at once while you stir with a wooden spoon and let it bake (the raw taste of the flour goes off), do not let it brown for about 2 minutes.⅔ cup all-purpose flour
- Carefully pour the milk into the roux, stirring with a whisk to avoid lumps.3 cups milk
- Then add the condensed milk and mustard, and heat well, but don't let it boil.1 teaspoon Dijon mustard, 1½ cups condensed milk
- Turn off the heat.
- Mix the three cheeses in a bowl.1¼ cup Emmental cheese, 1¼ cup Gouda cheese, ¼ cup Parmesan cheese
- Take ¼ cup of the cheese mixture and set aside. Mix the rest of the cheese with the milk sauce (stirring with a whisk) until the cheese is melted into the sauce.
- Season with salt.½ teaspoon salt
- Put the macaroni into the baking dish and pour the Parmesan cheese sauce on top. Mix well.
- Sprinkle the leftover cheese on top and put the dish in the oven.
- Bake 20 minutes until golden brown. Serve the baked macaroni immediately.
Notes
- Healthy: Add crispy cooked broccoli florets or spinach to the macaroni with sauce.
- Proteins: This casserole is vegetarian, but if you want extra meat, you can add fried bacon, diced ham, or smoked chicken. Very tasty.
- Spicy: Add ¼ teaspoon of cayenne pepper for a spicy kick.
- Preparation in advance: make the casserole up to 2 days in advance. Cover the baking dish with plastic foil and store in the refrigerator. Remove from the fridge 30 minutes before you bake it, and let it come to room temperature a little (otherwise, the baking dish may burst). Put the dish in the oven for 30 minutes (you extend the cooking time by 10 minutes).
- Refrigerator: Let the leftover Mac cool down to room temperature first. You can store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: You can also pack leftovers in an airtight container and store them in the freezer. This can take up to 2 months. Let the macaroni thaw, covered, in the refrigerator a day before preparation. Take it out of the fridge 30 minutes before you prepare it and put it in the oven dish. This way, it can come to room temperature. Heat covered in the oven (350 °F (ca. 177 °C) / 180 °C) for 25 minutes.
Nutrition
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