Ingredients
12ozdry macaroni
¼cupbutter
¼cupflour
1½cupsmilk
1cuplight cream,about 10 to 12% MF
½tspdry mustard powder
1tsponion powder
salt and pepper,to taste
10¾ozcondensed cream of cheddar soup,(1 can)
4cupssharp cheddar,divided
½cupfresh parmesan cheese
Preparation
Preheat oven to 425 degrees F.
Cook macaroni 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 for 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt, and pepper to taste. Cook over medium heat while stirring until thickened.
Remove from heat and stir in Parmesan cheese and 3 cups Cheddar cheese until melted.
Toss cheese sauce and macaroni noodles together. Pour into a greased 9×13-inch pan. Top with remaining cheese.
Bake for 18 to 24 minutes or until bubbly. Do not over cook. Cool for 10 to 15 minutes before serving.
Serve and enjoy.
