Description
A comforting casserole delight featuring macaroni noodles, creamy cheddar cheese sauce, green beans, and a crispy topping.
Ingredients
Scale
- 227 grams macaroni noodles, uncooked
- 298 grams condensed cheddar cheese soup
- 480 millilitres heavy cream
- 21 grams garlic powder
- 21 grams onion powder
- 9 grams salt
- 3 grams ground black pepper
- 411 grams canned cut green beans, drained
- 360 grams shredded mozzarella and cheddar cheese blend
- 114 grams crispy fried onions
Instructions
- Set oven temperature to 200°C to ensure even preheating.
- Cook macaroni in a large pot of boiling salted water according to package instructions. Drain well.
- In a large mixing bowl, whisk together the condensed cheddar cheese soup and heavy cream until well incorporated.
- Add garlic powder, onion powder, salt, and black pepper to the bowl. Whisk until seasonings are evenly dispersed.
- Fold the cooked macaroni into the cheese sauce until the noodles are fully coated.
- Gently incorporate the drained green beans, mixing until evenly distributed throughout the pasta.
- Stir 240 grams of the shredded mozzarella and cheddar cheese blend into the mixture until combined.
- Evenly spread the mixture into a greased 33 x 23 centimetre baking dish.
- Scatter the remaining 120 grams shredded cheese over the surface, followed by an even layer of crispy fried onions.
- Cover the baking dish with aluminium foil. Bake for 20 minutes.
- Remove the foil and bake an additional 4 to 6 minutes, until the fried onions are crisp and golden brown.
- Allow the casserole to rest for several minutes before portioning and serving.
Notes
- For a healthier version, you can use a low-fat cream and reduced-sodium soup.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 41 grams
- Fiber: 2 grams
- Protein: 14 grams
- Cholesterol: 50 milligrams