I have made this for potluck lunches at the church and for family events since trying it that first time. It usually goes over very well. Rarely do I have anything to take back home with me. In the event that I do, the leftovers are always really yummy! Sometimes, I make a double batch just so that I know I’m going to get to take some home… well hopefully anyways. Check out what they are saying about this recipe over at Spend With Pennies:
“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!”
I know this is my new favorite!
Ingredients
12 oz dry macaroni
¼ cup butter
¼ cup Gold Medal 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 Campbell’s cream of cheddar soup (optional)
4 cups sharp cheddar, divided
½ cup Kraft 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. Cool 10-15 minutes before serving/
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Quick Tip: Use half cheddar and half pepper jack for a zippier taste.
Thanks again to Spend With Pennies for this scrumptious recipe!
