You’ll Never Guess What The Secret Ingredient Is In This Cheesy Casserole!

macncheese

This mac and cheese is really a tried and true recipe.  Not only was it shared by a chef who trusts this to always work out, but I tried it as well, and I can tell you: it is EASY and oh so delicious! The creaminess is the perfect texture and you will have such a hard time resisting picking more out of the dish when you are done with your portion (or really, just picking out bite after bite with a wooden spoon as you wait for it to be fully ready!).

Check out what our friends over at Spend With Pennies had to say about this:

“This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious!  This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the only macaroni & cheese you make!”

Guys, they are so right.  Once you try it, you will never go back to the boxed stuff!

 

 

Ingredients

12 oz dry macaroni

¼ cup Land O’ Lakesbutter

¼ cup Gold Medal flour

1½ cups McArthur milk

1 cup Land O’ Lakes light cream (about 10-12% MF)

½ teaspoon dry mustard powder

1 teaspoon onion powder

salt & pepper to taste

1 can Campbell’s condensed cream of cheddar soup (optional)

4 cups Kraft sharp cheddar, divided

½ cup fresh parmesan cheese

 

 

Instructions

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 9×13 pan. Top with remaining cheese.

Bake 18-24 minutes or until bubbly. Do not over cook.

 

 

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Quick Tip: Let it rest for 10-15 minutes before serving

Thanks again to Spend With Pennies for this amazing recipe.

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