This extra creamy macaroni and cheese casserole is made rich and flavorful with a combination of shredded cheddar and American cheeses, along with light cream and seasonings.
The buttery croissant crumbs top this casserole off in a great way but feel free to use soft fresh bread crumbs in the recipe instead.
- 8 ounces elbow macaroni
- 6 tablespoons butter (divided)
- 1/4 cup all-purpose flour
- 1/8 teaspoon black pepper (ground)
- 1/4 teaspoon salt
- 1 cup milk
- 1 1/2 cups light cream (or half-and-half)
- 1 teaspoon Dijon mustard
- 3 cups cheese (half Cheddar and half American, shredded, divided)
- 1 cup croissant crumbs (or soft bread crumbs)
Grease a 2-quart baking dish. Heat oven to 350 F.
Cook the macaroni in boiling salted water following package directions; drain in a colander and rinse with hot water.
In a medium saucepan or saucier, melt the 4 tablespoons of butter over medium heat until foamy; stir in the 1/4 cup of flour until bubbly. Add the 1 cup of milk and 1 1/2 cups of cream, along with the 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 teaspoon of mustard. Cook, stirring constantly until thickened.
Stir in 2 cups of the cheese until melted. Add the drained macaroni and blend well.
Pour into the prepared baking dish.
Melt the remaining 2 tablespoons of butter and toss with the croissant crumbs. Sprinkle over the casserole.
Bake for 25 to 35 minutes, until bubbly and nicely browned.