Ingredients
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
Instructions
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
Note
Cook pasta al dente (firm) so it doesn’t overcook in the oven. I usually undercook by about 1-2 minute
Salt the pasta water
Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking
Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts
Rest before serving this will thicken the sauce and allow the casserole to set
Watch the timer Most importantly of all… do not over-bake this recipe
