16-17.5 oz. Barilla Cooked Macaroni Pasta
1/2 C. Kerrygold Butter
3 TBSP. Gold Medal Flour
1 3/4 C. Milk
1/4 C. Heavy Cream
4 oz. Philadelphia Cream Cheese-softened
1 tsp. Morton Salt
1/2 tsp. Pepper
1/2 tsp. Mccormick Garlic Powder
1/4 tsp. Onion Powder
2 C. Kraft Shredded Sharp Cheddar Cheese
1 C. Shredded Mozzarella Cheese
Boil your pasta per package directions; drain.
While your pasta is boiling, in a sauce pan mix the butter and the flour, cooking for 1 minute.
Once you have the flour and butter together, add in the milk, the cream and all of the seasonings. Using your whisk, whisk until it is all smooth.
Add in the cream cheese and stir until melted. The mixture will start to thicken. Now add all the shredded cheese. Continue stirring until everything is completely melted and combined.
Drain your pasta and then transfer it to a large bowl. Pour the cheese sauce over the top and toss the sauce and pasta together.