Eggless Baked Macaroni and Cheese Casserole
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.5(28)
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tsp salt
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups low-fat milk
- ½ tsp dry mustard powder
- ¼ tsp salt
- 2 cups shredded mild cheddar cheese, divided
- ½ cup shredded gruyère cheese
For the topping
- ¾ cup plain breadcrumbs
- 1 tbsp unsalted butter, melted
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm center, about 1 minute less than the package directions. Drain in a colander and set aside.
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