*Ingredients
°12 ounces dry elbow pasta
°1⁄4 Cup Butter
°1 cup milk 1⁄2
°1 cup light cream about 10-12% MF
°1⁄2 teaspoon dry mustard powder
°1 teaspoon onion powder
°Salt and pepper to taste
°1 Condensed Cheddar cheese soup can be optional 10.75 oz
°4 sharp cheddar cups divided
°1⁄2 cup of fresh Parmesan cheese
*Instructions
Preheat oven to 425 ° F
Cook pasta (solid) in line with package directions. Drain and run under non-bloody water
Melt the butter in medium warmth in a huge pot. Whisk in the flour and let it come to dinner 2
Minutes even like stirring. Slowly whisk in milk, cream, mustard powder and onion powder,
Salt and pepper to taste. Cook in medium warmth even stirring until thickened
Remove from warmth and stir in parmesan and three cups of cheddar until melted. Add soup if you use
Toss the cheese sauce and pasta noodles collectively. Pour directly into 9 greased × thirteen frying pans. Top with the final cheese
Bake for 18 to 24 minutes or until bubbly. Don’t do more now than make dinner. Cool 10-15 minutes before serving
Enjoy !
