Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.