Ingredients
12 ounces dry elbow macaroni
¼ cup butter
¼ cup flour
1 ½ cups milk
1 cup light cream about 10-12% MF
½ teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cheddar cheese soup optional 10.75 ounces
4 cups sharp cheddar divided
½ cup fresh parmesan cheese
Instructions
Preheat oven to 425°F
Cook macaroni al dente (firm) according to package directions. Drain and run under cold water
Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using
Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese
Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving
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