12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 half of cups milk
1 cup mild 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 elective 10.75oz
4 cups sharp cheddar divided
1/2 cup clean parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni in accordance to bundle directions.
Drain and run underneathbloodless water.
Melt butter over medium warmth in a giant saucepan.
Whisk in flour and let cook dinnertwo minutes whilst stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium warmthwhilst stirring till thickened.
Remove from warmness and stir in parmesan cheese & three cups cheddar cheese till melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with last cheese.
Bake 18-24 minutes or till bubbly.
Do now not over cook.
Cool 10-15 minutes earlier than serving.