Creamy Cheesy Casserole: Crazy Good Family Dinner (Print Version)
This creamy cheesy casserole recipe is a crazy good family dinner hit! Loaded with flavor and easy to make, it's comfort food everyone will adore.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 7 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Hearty Base
01 -
2 cups cooked chicken, shredded or diced
02 -
12 oz elbow macaroni, cooked al dente
→ Creamy Sauce
03 -
8 oz cream cheese, softened
04 -
2 cups whole milk
05 -
1 ½ cups chicken broth
06 -
4 tbsp unsalted butter
07 -
4 tbsp all-purpose flour
08 -
1 small yellow onion, minced
09 -
3 cloves garlic, minced
→ Cheesy Topping & Flavor
10 -
2 cups shredded sharp cheddar cheese
11 -
1 cup shredded Monterey Jack cheese
12 -
1 tsp smoked paprika
13 -
1/4 tsp cayenne pepper (optional)
14 -
Salt and freshly ground black pepper, to taste
→ Finishing Touch
15 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get a big pot of water boiling for your pasta. Salt it generously – I always forget this part, honestly, and then regret it later. You want the pasta to have flavor from the inside out! Cook it just shy of al dente, because it's going to finish cooking in the oven, soaking up all that creamy goodness. Drain it, give it a quick rinse (especially if you're making it ahead), and set it aside. Don't let it get cold, though, or it might clump up!
02 -
While the pasta is doing its thing, grab a large skillet or Dutch oven. Melt your butter over medium heat. Toss in the minced onion and let it soften until it's translucent and fragrant – about 5 minutes. Oh, that smell! Then add your garlic and cook for just another minute; we don't want burnt garlic, that's a sad, bitter road. Sprinkle in the flour, stir it around for a couple of minutes until it forms a paste and smells a little nutty. This is your roux, the start of our luscious creamy cheesy casserole sauce!
03 -
Slowly, and I mean *slowly*, whisk in the chicken broth, then the milk. Keep whisking, really get in there, to make sure there are no lumps. You want a smooth, velvety sauce, hon! Let it come to a gentle simmer, and it'll start to thicken. Once it's looking nice and bubbly, reduce the heat to low. Now for the magic: stir in the cream cheese until it's completely melted and integrated. This is where the sauce gets its dreamy texture for our creamy cheesy casserole. Add your smoked paprika, cayenne (if you're feeling feisty), salt, and pepper. Taste it! Adjust seasonings as you like. Sometimes I add a little more salt here, sometimes I don't. It's your kitchen, your rules!
04 -
Now for the fun part! Add your cooked, shredded chicken and that slightly undercooked pasta right into the creamy sauce. Stir it all together until everything is beautifully coated. This is where I sometimes make a little mess, spilling pasta bits everywhere, but it's all part of the charm, right? Make sure every noodle gets a hug from that sauce. Then, gently fold in about half of your grated cheddar and Monterey Jack cheeses. It's already looking so good, I could honestly just eat it like this with a spoon, anticipating the creamy cheesy casserole!
05 -
Pour the creamy chicken and pasta mixture into your prepared baking dish. I usually go for a 9x13 inch dish, but honestly, whatever fits works! Spread it out evenly. Then, sprinkle the remaining grated cheese generously over the top. If you're feeling extra, a tiny sprinkle of extra paprika or a few breadcrumbs for crunch wouldn't hurt here. I once tried crushed potato chips on top – it was... interesting. Stick to cheese for this creamy cheesy casserole, trust me. Make sure that cheese covers everything; we want a glorious golden crust!
06 -
Pop that beautiful casserole into your preheated oven at 375°F (190°C) for about 25-30 minutes, or until it's bubbly around the edges and the cheese on top is melted, golden brown, and slightly crispy. The smell filling your kitchen right now? That's pure comfort, friends. Let your creamy cheesy casserole rest for 5-10 minutes after you pull it out – this helps the sauce settle and prevents it from being too runny when you serve it. Then, scoop it out, garnish with fresh parsley if you're fancy, and watch everyone dive in!
# Notes:
01 -
Don't overcook the pasta initially; it'll continue to cook in the oven and you want it tender, not mushy.
02 -
This casserole holds up beautifully! I often make it the night before, cover it, and bake it when we're ready for dinner.
03 -
No chicken? Ground beef or turkey works wonderfully too. I've even done a vegetarian version with mushrooms and spinach, and it was surprisingly good!
04 -
A side of crusty bread for dipping into that creamy sauce is non-negotiable in my house. Seriously, you'll thank me.
# Tools You'll Need:
01 -
Large pot
02 -
large skillet or Dutch oven
03 -
9x13 inch baking dish
04 -
whisk
05 -
grater
# Nutrition Facts (Per Serving):
Calories: 700 kcal
Total Fat: 45 g
Total Carbohydrate: 50 g
Protein: 40 g