12 oz dry macaroni

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

1 cup light cream about 10-12% MF

1/2 teaspoon dry mustard powder

1 teaspoon onion powder

salt & 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 stove to 425 degrees.

Cook macaroni as per bundle headings.

Channel and run under chilly water.

Dissolve margarine over medium hotness in a huge pan.

Rush in flour and let cook 2 minutes while blending.

Gradually race in cream, milk, mustard powder onion powder, salt and pepper to taste.

Cook over medium hotness while mixing until thickened.

Eliminate from hotness and mix in parmesan cheddar and 3 cups cheddar until dissolved.

Add soup if utilizing.

Throw cheddar sauce and macaroni noodles together.

Fill a lubed 9×13 container.

Top with residual cheddar.

Heat 18-24 minutes or until effervescent.

Don’t over cook.

Cool 10-15 minutes prior to serving.

Enjoy !

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