Creamy Macaroni and Cheese Casserole

• Produce

  • 1 tsp Onion powder

• Canned Goods

  • 1 can Cream of cheddar soup, condensed

• Condiments

  • 1/2 tsp Mustard powder, dry

• Pasta & Grains

  • 12 oz Macaroni, dry

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt & pepper

• Dairy

  • 1/4 cup Butter
  • 4 cups Cheddar, sharp
  • 1 cup Light cream
  • 1 1/2 cups Milk
  • 1/2 cup Parmesan cheese, fresh

Found on spendwithpennies.com

Description

Ingredients

• 12 oz dry macaroni
• ¼ cup butter
• ¼ cup flour
• 1½ 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 cream of cheddar soup (optional)
• 4 cups sharp cheddar, divided
• ½ cup fresh parmesan cheese

Directions

• Preheat oven to 425 degrees.
• Cook macaroni 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 cream, milk, mustard powder and onion powder. 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 9x13 pan. Top with remaining cheese.
• Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving/