Made Mac n cheese

I’m glad you enjoyed making mac and cheese! Here’s a description you can use:

“Made with tender elbow macaroni enveloped in a rich and creamy cheese sauce, this homemade mac and cheese is the ultimate comfort food.

Each bite is a perfect balance of cheesy goodness and comforting pasta, making it a favorite for kids and adults alike. Whether served as a side dish or a main course, this mac and cheese is sure to satisfy even the pickiest of eaters.”


  • 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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