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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10 mins
16 mins
Nutritional Value
Ingredients
cooked according to the package directions
such as diced cooked green beans, chopped steamed broccoli, frozen peas, or shredded cooked chicken
Instructions
Preheat the oven to 450°F.
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.
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.
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.
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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