12 oz dry macaroni

1/4 cup butter

1/4 cup flour1

1/2 cups milk

1 cup light cream about 10-12% MF

1/2 teaspoon dry mustard powder

1 teaspoon onion powdersalt & pepper to taste

1 can condensed cream of cheddar soup optional 10.75oz

4 cups sharp cheddar divided

1/2 cup fresh parmesan cheese


Preheat oven to 425 degrees.Cook macaroni according to package headings.Channel and run under cold water.Break up margarine over medium hotness in a colossal dish.Rush in flour and let cook 2 minutes while mixing.Progressively race in cream, milk, mustard powder onion powder, salt and pepper to taste.Cook over medium hotness while blending until thickened.Take out from hotness and blend in parmesan cheddar and 3 cups cheddar until disintegrated.Add soup if using.Toss cheddar sauce and macaroni noodles together.Fill a lubed 9×13 holder.Top with leftover cheddar.Heat 18-24 minutes or until bubbly.Try not to over cook.Cool 10-15 minutes preceding serving.

Leave a Reply

Your email address will not be published.