Mac and Cheese Casserole

Servings 8

Author Holly Nilsson

Ingredients  

• 12 ounces dry elbow macaroni
• ▢¼ cup butter
• ▢¼ cup all-purpose flour
• ▢1 ½ cups milk
• ▢1 cup half and half or light cream
• ▢½ teaspoon dry mustard powder
• ▢1 teaspoon onion powder
• ▢salt and pepper to taste
• ▢1 can condensed cheddar cheese soup optional 10.75 ounces
• ▢4 cups sharp cheddar divided
• ▢½ cup fresh parmesan cheese

Instructions 

1. Preheat oven to 425°F.
2. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.
3. Melt butter over medium heat in a large saucepan.
4. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste.
5. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup
6. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
7. Bake 18-24 minutes or until bubbly. Cool 10-15 minutes before serving.