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.