Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked elbow pasta
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 ounces cream cheese, (cut into pieces and softened)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Mexican cheese blend
  • salt and pepper

Instruction

  • Cook pasta in salted water according to package directions. Drain.
  • Melt butter in a Dutch oven or large saucepan over medium heat.
  • Whisk in flour and cook 1 minute.
  • Gradually whisk in milk and bring to a simmer.
  • Add dry mustard, garlic powder, onion powder and cream cheese. Stir until cream cheese is melted.
  • Remove from heat and stir in cheddar cheese and Mexican cheese until melted. Season to taste with salt and pepper.
  • Stir in elbow pasta and serve.