Green Bean Casserole Macaroni and Cheese

This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.

Course: Side Dish

Keyword: cheese soup, crispy fried onions, fresh garlic, garlic powder, green beans, heavy cream, holiday side, mac and cheese, macaroni, minced garlic, mozzarella, mustard powder, onion powder, potluck dish, sharp cheddar cheese

Ingredients

16 ounces macaroni noodles
10.5 ounce can condensed cheese soup
2 cups heavy cream
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons mustard powder
salt and pepper to taste
6 cloves garlic minced
2 14.5- ounce cans green beans drained
8 ounces mozzarella freshly shredded
8 ounces sharp cheddar freshly shredded
6 ounces crispy fried onions

Instructions

Preheat the oven to 400 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
Cook the macaroni according to the package directions, and drain it.
While the pasta cooks, add the cheese soup and heavy cream into a large mixing bowl, and whisk to combine. Whisk in the garlic powder, onion powder, mustard powder, salt and pepper and minced garlic, as well.
Next stir in the cooked pasta and green beans to coat everything in the sauce. Finally, stir in about 3/4 cup of each kind of cheese, and pour all of the mixture into your prepared pan, spreading it out.
Sprinkle the rest of the cheese evenly over the top, and finish off with the crispy onions.
Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another five to 10 minutes or until the onions are browned and the cheese is melted to your liking.
Let the casserole rest on the counter for about five minutes before serving.