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

 

1. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water

1. 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

1. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using

1. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese

1. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving

 

 

 

Note

Cook pasta al dente (firm) so it doesn’t overcook in the oven. I usually undercook by about 1-2 minute

Salt the pasta water

Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking

Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts

 

Watch the timer Most importantly of all… do not over-bake this recipe

 

Enjoy

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