Macaroni Casserole

Ellen Whiteman

Macaroni Casserole is a gluten-free and vegetarian dish that is perfect for comfort food cravings. It is a creamy and cheesy baked casserole made with butter, diced onion, garlic cloves, whole wheat flour, milk, salt, ground black pepper, sour cream, grated cheddar cheese, uncooked whole grain pasta, add-ins, and breadcrumbs. This dish is a delicious combination of flavors and textures that will satisfy your taste buds.

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🌾 Gluten Free
🥗 Vegetarian
Comfort Food

10 mins

16 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 12Serves: 4
1 tbsp butter
1/4 cup diced onion
2 garlic cloves
2 tbsp whole-wheat flour
2 cup milk
1 tsp salt
ground black pepper
1/2 cup sour cream
5/2 cup grated cheddar cheese
3/2 cup uncooked whole-grain pasta

cooked according to the package directions

1 cup add-ins

such as diced cooked green beans, chopped steamed broccoli, frozen peas, or shredded cooked chicken

33/100 cup breadcrumbs


Step 1 : 

Preheat the oven to 450°F.

Step 2 : 

In a large saucepan over medium-low heat, melt the butter. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the garlic and saute for 1 more minute.

Step 3 : 

Sprinkle the flour over the onion and garlic and whisk continuously until the flour mixture begins to brown. Whisk in the milk and cook, stirring, until the mixture begins to boil. Lower the heat to a light simmer and cook until the milk thickens, whisking occasionally.

Step 4 : 

Turn off the heat and whisk in the salt, pepper, sour cream, and cheese. Add the noodles and an "add-in" ingredient (if using) to the sauce and stir until well coated. Don't worry if it seems like a lot of sauce, because it will be absorbed into the pasta while baking.

Step 5 : 

Transfer the mixture to an 8- or 9-inch baking dish, sprinkle with the breadcrumbs, and bake for 14 to 16 minutes, or until golden brown on top. Serve warm. (Refrigerate the leftovers for up to 5 days or freeze for another day.)

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