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!
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
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Let it rest for 10-15 minutes before serving
Thanks again to Spend With Pennies for this amazing recipe.