12 oz of dry macaroni
1/4 cup of butter
1/4 cup flour
1 1/2 cups of milk
1 cup of light cream, approximately 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon of onion powder
salt and pepper to taste
1 can of optional condensed cream of cheddar soup 10.75oz
4 cups of split sharp cheddar
1/2 cup fresh parmesan cheese
Preheat the oven to 425 degrees.
Cook the macaroni according to the instructions on the package.
Drain and place under cold water.
Melt butter over medium heat in a large saucepan.
Beat in flour and cook for 2 minutes while stirring.
Slowly whisk in the cream, milk, mustard powder, onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and add Parmesan cheese and 3 cups of cheddar cheese until melted.
Add the soup if you use it.
Mix cheese sauce and macaroni noodles together.
Pour into a 9×13 greased skillet.
Cover with remaining cheese.
Bake for 18-24 minutes or until bubbly.
Do not overcook.
Cool 10-15 minutes before serving.