Ingredients 12 ounces of dry macaroni
1/4 cup of butter
1/4 cup of flour
One and a half cups of milk
1 cup of light cream around 10 to 12 percent MF
1/2 teaspoon of powdered mustard
1 teaspoon of powdered onion
Add salt and pepper according to your preference.
1 can of cheddar cheese soup (optional)
10.75 ounces
4 cups of sharp cheddar cheese, separated into portions.
1/2 cup of grated parmesan cheese
Directions
Heat the oven to 425 degrees.
Prepare the macaroni following the instructions on the package.
Let the water flow and rinse with cold water.
Heat the butter in a big saucepan on medium heat.
Mix in the flour and cook for 2 minutes while stirring.
Gradually mix in cream, milk, mustard powder, onion powder, and salt and pepper to your liking.
Cook on medium heat and stir until it thickens.
Take the mixture off the heat and mix in parmesan cheese and 3 cups of cheddar cheese until they are melted.
Put soup if needed.Mix cheese sauce and macaroni noodles together.
Pour the mixture into a greased baking dish measuring 9 by 13 inches.
Sprinkle the rest of the cheese on top.
Bake for 18-24 minutes or until it starts to bubble.
Do not cook for too long.
Let it cool for 10-15 minutes before serving.
