Ingredients
- 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 permasen cheese
- Preheat oven to 425 degrees.
- Cook macaroni 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 cream, milk, mustard powder and onion powder. 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.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size:- Amount Per Serving:
- Calories: 472 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)