Made Mac n cheese


12 ounces dry elbow macaroni

¼ cup butter

¼ cup flour

1 ½ cups milk

1 cup light cream about 10-12% MF

½ teaspoon dry mustard powder

1 teaspoon onion powder

salt & pepper to taste

1 can condensed cheddar cheese soup optional 10.75 ounces

4 cups sharp cheddar divided

½ cup fresh parmesan cheese



Preheat oven to 425°F
Cook macaroni al dente (firm) 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 milk, cream, mustard powder, onion powder, salt & pepper to taste. 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


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