12 ounces dry pasta
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream is about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt and pepper as needed
1 can heavy cream cheddar soup optional 10.75 oz
4 cups cheddar cheese, divided
1/2 cup fresh parmesan cheese
* directions :
Preheat oven 425 degrees.
Cook pasta according to set directions.
Strain it and run it under cold water.
Melt butter on heat in saucepan.
Whisk in the flour and leave for two minutes while stirring.
Slowly whisk in the cream, milk, mustard powder, onion powder, and salt and pepper to taste.
Cook over medium heat, stirring, until thickened.
Remove from heat and add Parmesan cheese and 3 cups of cheddar cheese until melted.
Add soup if using.
Mix cheese sauce and pasta noodles together.
Pour into a greased 9×13 frying pan.
Put the remaining cheese on top.
Bake for 18-24 minutes or until bubbling.
Don’t overcook.Cool for 10-15 minutes before serving.