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This recipe elevates the classic mac and cheese with its luxurious blend of sharp cheddar and smooth parmesan, enhanced by subtle hints of mustard and onion powder. The golden, bubbly top layer encases a creamy, cheese-laden treasure beneath, making each bite irresistibly delicious. Whether it’s a chilly evening or you’re in need of some
Ingredients:
- 12 oz dry macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup light cream (about 10-12% MF)
- 1/2 teaspoon dry mustard powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1 can (10.75 oz) condensed cream of cheddar soup (optional)
- 4 cups sharp cheddar cheese, divided
- 1/2 cup fresh parmesan cheese
- Preheat oven to 425 degrees.
- Cook macaroni according to package directions, then drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and cook for 2 minutes, stirring continuously.
- Slowly whisk in cream, milk, mustard powder, onion powder, salt, and pepper. Cook over medium heat, stirring until thickened.
- Remove from heat and stir in parmesan cheese and 3 cups cheddar cheese until melted.
- If using, add condensed soup. Toss cheese sauce with macaroni noodles.
- Pour into a greased 9×13 pan and top with remaining cheese.
- Bake for 18-24 minutes or until bubbly. Do not overcook.
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