*Ingredients
°12 ounces dry pasta
°Half a cup of butter
°¼ cup flour
°1 1/2 cups of milk
°1 cup light cream is about 10-12% MF
°Half a teaspoon of dry mustard powder
°1 teaspoon onion powder
°salt and pepper as needed
°1 10.75-ounce can optional condensed cheddar cheese soup
°4 cups of cheddar cheese, divided
°A quarter cup of fresh Parmesan cheese
*instructions
Preheat oven to 425 degrees F
Cook pasta to al dente (firm) according to package directions. Drain it and run under the bloodless water
Melting butter over medium heat in saucepan. Whisk in the flour and set aside to make dinner 2
minutes even with stirring. Slowly whisk in the milk, cream, mustard powder, and onion powder,
salt and pepper as needed. Cook over medium heat, even stirring, until it thickens
Remove from heat, and add Parmesan cheese and 3 cups cheddar cheese until melted. Add soup if using
Mix the cheese sauce and the macaroni noodles together. Pour into a greased 9 x 13 saucepan. Top with the finished cheese
Bake 18-24 minutes or until bubbly. Dinner is no longer too much. Cool 10-15 minutes before serving
Enjoy !
