Ingredients : 12 ounces dry pasta 1/4 cup of butter 1/4 cup flour 1 1/2 cups of milk 1 c light cream is about 10-12% MF 1/2 teaspoon dry mustard powder 1 teaspoon onion powder salt and pepper as needed 1 can optional 10.75 oz. heavy cream of cheddar soup 4 cups of cheddar cheese, divided 1/2 cup fresh Parmesan cheese Directions : Preheat oven 425 degrees. Cook pasta accorde to pack directions. Drain also run under cold water. Melt the butter over medium heat in a large saucepan. Whisk in flour and let sit for 2 minutes, stirring. Slowly whisk in the cream, milk, mustard powder, onion powder, and salt and pepper to taste. Cooking over medium heat, stirring, to thick. Remove from heat, and add Parmesan and 3 cups of cheddar cheese until melted. Add soup if using. Mix the cheese sauce and the macaroni noodles together. Pour into a greased 9" x 13" skillet. Put the remaining cheese on top. Bake for 18-24 minutes or until bubbly. Do not overcook. Cool for 10-15 minutes before serving. Enjoy !
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