INGREDIENTS:
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
INSTRUCTIONS
Note Cook pasta al dente (firm) so it does not overcook withinside the oven. I typically undercook with the aid of using approximately 1-2 minute Salt the pasta water Rinse the pasta after cooking This specific recipe is designed for rinsed pasta. This stops it from cooking Shred the cheese with the aid of using hand Pre-shredded cheeses comprise components to hold it from sticking collectively which have an effect on the manner it melts Rest earlier than serving this can thicken the sauce and permit the casserole to set Watch the timer Most importantly of all… do now no longer over-bake this recipe